New Hanover County Schools - PDF by wuyunyi

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									                                                                  New Hanover County Schools
 Page 1                                                                            Recipe Master List                                                                              Mar 9, 2011
000667 - Apple Churro
Source: J & J                                                                  Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    2 SRV.
Size of Portion: each(79 g)                                                       F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Apple Churro
                              manzana churro

2nd Alternate Menu Name:      Apple Churro

                                                            CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                            CCP: Heat to 135° F or higher.

                                                            CCP: Hold at 135° F or higher.

                                                            CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                            CCP: Wash Hands and clean all food preparation surfaces.
902240 Churros, Apple, California J&J 2010...    50 each    Oven: Place churros on parchment lined pans. Heat product at 400° F for 6-7 minutes. Remove when warm and roll in cinnamon
                                                            sugar.
                                                            CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                            leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has
                                                            not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (each(79 g))
 Calories              240 kcal Cholesterol             0.00 mg      Protein                 4.00   g     Calcium              20.00   mg        41.25%    Calories from Total Fat
 Total Fat           11.00 g        Sodium            290.00 mg      Vitamin A               0.00   RE    Iron                  1.80   mg         5.62%    Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate       31.00 g       Vitamin A               0.00   IU    Water¹               *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       2.00 g       Vitamin C               1.20   mg    Ash¹                 *N/A*   g         51.67%    Calories from Carbohydrates
                                                                                                                                                  6.67%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                                 New Hanover County Schools
 Page 2                                                                                                       Recipe Master List                                                                            Mar 9, 2011
000202 - Apple Crisp
Source: NHCS                                                                                              Meat/Alt:    0 oz.
Number of Portions: 100                                                                                Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                                                     F/V/J:    0.25 Cup
                                                                                                               Milk:   0 FLOZ
Alternate Menu Name:                     Apple Crisp
                                         Manzana Crujiente

2nd Alternate Menu Name:                 Apple Crisp

                                                                                                                  CCP: Wash Hands and clean all food preparation surfaces.
                                                                                                                  CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage
                                                                                                                  container.
                                                                                                                  CCP: Heat to an internal temperature of 145° F or higher

020081 WHEAT FLR,WHITE,ALL-PURPOSE,ENR,BLEACHED...                                                1 LB + 11 OZ    1. For topping: Combine flour, rolled oats, brown sugar, cinnamon, , salt, and butter. Mix until crumbly.
020038 OATS...................................................................................    1 LB + 2 OZ     Set aside for step 6.
019334 SUGARS,BROWN...............................................................                1 LB + 14 OZ    2. For filling: Drain apples, reserving juice. For 50 servings, add enough water to juice to make 1 1/2
002010 CINNAMON,GROUND........................................................                    4 TBSP          cups liquid. For 100 servings, add enough water to juice to make 3 cups liquid. Set liquid aside for step
002047 SALT,TABLE........................................................................         1 TSP           5.
900116 Margarine, solid 08-09.........................................................            1 1/2 LB        3. Place 5 lb 12 oz (3 1/2 qt) apples into each steamtable pan(12"x20"x2 1/2").
900729 APPLES,CND,SWTND,SLICED,DRND,UNHTD................                                         2 #10 CAN       For 50 servings, use 1 steamtable pan. For 100 servings, use 2 steamtable pans.
014429 WATER,MUNICIPAL...........................................................                 1 AS NEEDED     4. Sprinkle 1 lb 4 oz (3 cups) sugar, 1 Tbsp cinnamon, and 1/2 cup lemon juice over apples in each pan.
019335 SUGARS,GRANULATED....................................................                      1 LB + 4 OZ     Stir to combine.
009153 LEMON JUC,CND OR BTLD...............................................                       1/2 CUP         5. Pour liquid over apples in each pan. ( from Step 2 )
                                                                                                                  6. Sprinkle approximately 3 lb 5 oz (2 1/2 qt) topping evenly over apples in each pan.
                                                                                                                  7. Bake until topping is browned and crisp:

                                                                                                                  Convection Oven: 350 F for 25-35 minutes

                                                                                                                  8. Cool. Cut each pan 5x 10 (50 pieces per pan). Or use #8 scoop
                                                                                                                  SERVING: 1 piece provides 1/4 cup of fruit.


                                                                                                                  CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                                                                  CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and
                                                                                                                  stored properly.When leaving the facility at the end of the day, discard any food that has not reached 70°
                                                                                                                  F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after cooling has
                                                                                                                  started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)


*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 3                                                                          Recipe Master List                                                             Mar 9, 2011
Calories               185   kcal   Cholesterol        0.00   mg     Protein             1.77   g    Calcium      16.31   mg      29.26%   Calories from Total Fat
Total Fat             6.03   g      Sodium            79.10   mg     Vitamin A          51.23   RE   Iron          0.80   mg       6.46%   Calories from Sat Fat
Saturated Fat         1.33   g      Carbohydrate      31.99   g      Vitamin A         512.83   IU   Water¹       44.18   g      *5.90%*   Calories from Trans Fat
Trans Fat¹          *1.21*   g      Dietary Fiber      1.78   g      Vitamin C           0.52   mg   Ash¹          0.38   g       69.02%   Calories from Carbohydrates
                                                                                                                                   3.82%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 4                                                                              Recipe Master List                                                                           Mar 9, 2011
000599 - Apple Sauce, tray pack
Source: Motts                                                                    Meat/Alt:    0 oz.
Number of Portions: 100                                                       Grain/Bread:    0 SRV.
Size of Portion: 1 pack(4 oz)                                                       F/V/J:    0.5 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:            Apple Sauce
                                Salsa de manzanas

2nd Alternate Menu Name:        Apple Sauce

                                                CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900622 Apple sauce 4 oz....       100 serving   Serve as fruit component in bagged lunches. 1 pack provides 1/2 cup fruit.


*Nutrients are based upon 1 Portion Size (1 pack(4 oz))
 Calories              100 kcal Cholesterol              0.00 mg        Protein                0.00   g     Calcium              0.00   mg         0.00%     Calories from Total Fat
 Total Fat            0.00 g        Sodium               0.00 mg        Vitamin A              0.00   RE    Iron                 0.00   mg         0.00%     Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        24.00 g         Vitamin A              0.00   IU    Water¹              *N/A*   g          0.00%     Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        1.00 g         Vitamin C             12.00   mg    Ash¹                *N/A*   g         96.00%     Calories from Carbohydrates
                                                                                                                                                   0.00%     Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 5                                                                              Recipe Master List                                                                          Mar 9, 2011
000061 - Apple Slices
Source: Crunch Pak                                                               Meat/Alt:     0 oz.
Number of Portions: 50                                                        Grain/Bread:     0 SRV.
Size of Portion: packs(2oz)                                                         F/V/J:     0.25 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:           Apple Slices
                               Manzana

2nd Alternate Menu Name:       Apple Slices

                                               CCP: Hold for cold service at 41° F or lower.

                                               CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                               CCP: Wash Hands and clean all food preparation surfaces.
900043 Apple, Sliced...       50 (1 package)   Best if used by date shown on package.

                                               Allergens: No allergens in the menu items
                                               CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (packs(2oz))
 Calories               40 kcal Cholesterol               0.00   mg     Protein                0.00   g    Calcium               0.00   mg         0.00%    Calories from Total Fat
 Total Fat            0.00 g        Sodium                0.00   mg     Vitamin A              0.00   RE   Iron                  0.00   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate          9.00   g      Vitamin A              0.00   IU   Water¹                0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         2.00   g      Vitamin C              3.00   mg   Ash¹                  0.00   g         90.00%    Calories from Carbohydrates
                                                                                                                                                   0.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                         New Hanover County Schools
 Page 6                                                                                 Recipe Master List                                                                                 Mar 9, 2011
000064 - Apples, Fresh
Source: NHCS                                                                       Meat/Alt:    0 oz.
Number of Portions: 50                                                          Grain/Bread:    0 SRV.
Size of Portion: EACH                                                                 F/V/J:    0.5 Cup
                                                                                        Milk:   0 FLOZ
Alternate Menu Name:         Fresh Apple
                             Manzana Fresca

2nd Alternate Menu Name:     Fresh Apple

                                                             CCP: Wash Hands and clean all food preparation surfaces.
                                                             CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                             CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                             CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
009003 APPLES,RAW,WITH SKIN...             50 each, 3/lb.    Place on serving line with tongs for students to self serve.

                                                             CCP: Fresh produce is removed from storage, washed in potable water and prepared for service. Fruit/Veg. requiring further
                                                             preparation will be cut into bite-size pieces, placed in individual serving containers and placed in refrigerator or cooler until service. At
                                                             service as fruit/veg removed from cooler, it is assigned a batch # and time/temp recorded. Any fruit/veg remaining on line for greater
                                                             than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (EACH)
 Calories               72 kcal Cholesterol                  0.00   mg    Protein                0.36   g       Calcium               8.28    mg         2.94%     Calories from Total Fat
 Total Fat            0.23 g        Sodium                   1.38   mg    Vitamin A              6.90   RE      Iron                  0.17    mg         0.52%     Calories from Sat Fat
 Saturated Fat        0.04 g        Carbohydrate            19.06   g     Vitamin A             74.52   IU      Water¹              118.07    g         *N/A*%     Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber            3.31   g     Vitamin C              6.35   mg      Ash¹                  0.26    g        106.23%     Calories from Carbohydrates
                                                                                                                                                         2.00%     Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 7                                                                              Recipe Master List                                                                                 Mar 9, 2011
000547 - Apples, fresh, sliced, unpeele
Source: USDA                                                                     Meat/Alt:    0 oz.
Number of Portions: 50                                                        Grain/Bread:    0 SRV.
Size of Portion: pouch                                                              F/V/J:    0.5 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:         Apple Slices
                             Rebanadas de Manzana

2nd Alternate Menu Name:     Apple Slices

                                                                         CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                                                         CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler,
                                                                         RTE above raw.
900570 Apples, fresh, sliced, unpeeled, 64/2oz pouch....     50 pouch

                                                                         CCP: Fresh produce is removed from storage, washed in potable water and prepared for service. Fruit/Veg. requiring
                                                                         further preparation will be cut into bite-size pieces, placed in individual serving containers and placed in refrigerator or
                                                                         cooler until service. At service as fruit/veg removed from cooler, it is assigned a batch # and time/temp recorded. Any
                                                                         fruit/veg remaining on line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (pouch)
 Calories               29 kcal Cholesterol                0.00   mg    Protein                0.15   g      Calcium               3.00   mg          3.10%    Calories from Total Fat
 Total Fat            0.10 g        Sodium                 1.00   mg    Vitamin A              6.20   RE     Iron                  0.07   mg          0.62%    Calories from Sat Fat
 Saturated Fat        0.02 g        Carbohydrate           7.83   g     Vitamin A             31.00   IU     Water¹               *N/A*   g           0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          1.40   g     Vitamin C              2.60   mg     Ash¹                 *N/A*   g         108.00%    Calories from Carbohydrates
                                                                                                                                                      2.07%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                            New Hanover County Schools
 Page 8                                                                                    Recipe Master List                                                                              Mar 9, 2011
001111 - Apples, Spiced
Source: local                                                                          Meat/Alt:     0 oz.
Number of Portions: 50                                                              Grain/Bread:     0 SRV.
Size of Portion: 1/2 cup                                                                  F/V/J:     0.5 Cup
                                                                                            Milk:    0 FLOZ
Alternate Menu Name:              Spiced Apples
                                  Manzanas Spiced


2nd Alternate Menu Name:          Spiced Apples

                                                                        CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                        CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                        CCP: Wash Hands and clean all food preparation surfaces.
                                                                        CCP: Heat to 140° F or higher

009348 APPLES,CND,WATER PACK,SLCD....                      2 #10 CAN    1. Open can of apples.
019335 SUGARS,GRANULATED.....................              1 CUP        2. Drain 1/2 of juice of needed.
002010 CINNAMON,GROUND.........................            4 TBSP       3. In a large bowl mix sugar and cinnamon.
900116 Margarine, solid 08-09...........................   6 TBSP       4. Add apples with butter.
                                                                        5. Transfer to a serving pan and put in the oven. Convection oven 325 degrees 25-30 minutes.
                                                                        6. Place on serving line.
                                                                        7. Use # 8 scoop portioning 1/2 cup servings;or self service

                                                                        CCP: Hold for hot service at 135° F or higher

                                                                        CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                                        leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR
                                                                        has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or
                                                                        hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                83 kcal Cholesterol                   0.00    mg    Protein                  0.33   g    Calcium              11.34   mg         19.68%   Calories from Total Fat
 Total Fat             1.83 g       Sodium                    14.61    mg    Vitamin A               21.90   RE   Iron                  0.25   mg          4.14%   Calories from Sat Fat
 Saturated Fat         0.38 g       Carbohydrate              18.26    g     Vitamin A              174.82   IU   Water¹               86.36   g         *3.46%*   Calories from Trans Fat
 Trans Fat¹          *0.32* g       Dietary Fiber              2.75    g     Vitamin C                0.23   mg   Ash¹                  0.31   g          87.48%   Calories from Carbohydrates
                                                                                                                                                           1.57%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 9                                                                               Recipe Master List                                                                                Mar 9, 2011
001102 - Applesauce
Source: NHCS                                                                      Meat/Alt:    0 oz.
Number of Portions: 100                                                        Grain/Bread:    0 SRV.
Size of Portion: 1/2 CUP                                                             F/V/J:    0.5 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:         Applesauce
                             Salsa de Manzana

2nd Alternate Menu Name:     Applesauce

                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                     CCP: Maintain all potenitally hazardous cold foods at 41° F or colder.


                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                     CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
                                                     CCP: Wash Hands and clean all food preparation surfaces.
900104 Applesauce, Canned...       4 3/8 #10 can     Allergens: No allergens in the menu item.

                                                     1. Put cans in cooler and chill the day before.
                                                     2. Open cans when ready to prepare.
                                                     3. Pour can fruit in a large bowl and scoop out 1/2 cup, # 8 scoop, in a 5.5 oz souffle cup. Put lids on cups.
                                                     4. Refrigerate and document time/temp. as directed in book.
                                                     CCP: Leftover cold foods should be stored properly.
                                                     CCP: Canned fruit will be chilled under refrigeration the day before service. On the day of service, the cans will be opened and the fruit will
                                                     be placed in portion cups with lids. The canned fruit will then be placed under refrigeration until time of service. The pre-portioned fruit will be
                                                     placed on the serving line to allow for self-service. Time/temp cards will be prepared annotating the time the fruit has been removed from
                                                     refrigeration. Any fruit remaining on the line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (1/2 CUP)
 Calories               84 kcal Cholesterol               0.00   mg     Protein                0.00   g       Calcium                5.28   mg        1.87%     Calories from Total Fat
 Total Fat            0.18 g        Sodium                3.52   mg     Vitamin A              0.00   RE      Iron                   0.35   mg        0.00%     Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         21.12   g      Vitamin A              0.00   IU      Water¹                 0.00   g         0.00%     Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.00   g      Vitamin C              1.76   mg      Ash¹                   0.00   g       100.00%     Calories from Carbohydrates
                                                                                                                                                      0.00%     Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 10                                                                                 Recipe Master List                                                                              Mar 9, 2011
000511 - Apricots, Frozen Cups
Source: USDA                                                                        Meat/Alt:    0 oz.
Number of Portions: 50                                                           Grain/Bread:    0 SRV.
Size of Portion: cups(4.5 oz)                                                          F/V/J:    0.5 Cup
                                                                                         Milk:   0 FLOZ
Alternate Menu Name:            Apricot Cups
                                Copas de Albaricoque

2nd Alternate Menu Name:        Apricot Cups

                                                                 CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900453 Apricots, Frozen 4.5 oz cups...         50 (4.5 oz cup)   Thaw unopened cups of apricots overnight in the refrigerator, spacing containers on shelves for good air circulation.

                                                                 The preportioned fruit cups will be placed on the serving line for self service.

                                                                 DO NOT REFREEZE
                                                                 CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (cups(4.5 oz))
 Calories              124 kcal Cholesterol              0.00 mg           Protein               0.90    g      Calcium               12.65   mg      0.91%    Calories from Total Fat
 Total Fat            0.13 g        Sodium               5.27 mg           Vitamin A           428.69    RE     Iron                   1.15   mg      0.07%    Calories from Sat Fat
 Saturated Fat        0.01 g        Carbohydrate        32.02 g            Vitamin A          2143.43    IU     Water¹                *N/A*   g       0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        2.85 g            Vitamin C            11.49    mg     Ash¹                  *N/A*   g     102.95%    Calories from Carbohydrates
                                                                                                                                                      2.88%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 11                                                                          Recipe Master List                                                                               Mar 9, 2011
000248 - APRICOTS: canned,light syrup
Source: NHCS                                                                  Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                         F/V/J:    0.5 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:          Apricots
                              Chabacanos

2nd Alternate Menu Name:      Apricots

                                                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage
                                                                                      container.
                                                                                      CCP: Refrigerate until served.

                                                                                      CCP: Wash Hands and clean all food preparation surfaces.
009026 APRICOTS,CND,LT SYRUP PK,W/SKN,SOL&LIQUIDS...                 2 1/8 #10 CAN    1. Put cans in cooler and chill the day before.
                                                                                      2. Open cans when ready to prepare.
                                                                                      3. Pour can fruit in a large bowl and scoop out 1/2 cup(# 8 scoop) in a 5.5 oz souffle cup. Put lids on
                                                                                      cups.
                                                                                      4. Refrigerate and document time/temp. per T.I.L.T. instructions
                                                                                      5. Fruit left on serving line for more than 2 hours shall be discarded
                                                                                      CCP: Canned fruit will be chilled under refrigeration the day before service. On the day of service, the
                                                                                      cans will be opened and the fruit will be placed in portion cups with lids. The canned fruit will then be
                                                                                      placed under refrigeration until time of service. The pre-portioned fruit will be placed on the serving line
                                                                                      to allow for self-service. Time/temp cards will be prepared annotating the time the fruit has been
                                                                                      removed from refrigeration. Any fruit remaining on the line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories               80 kcal Cholesterol            0.00   mg     Protein              0.67   g      Calcium              13.88    mg         0.71%    Calories from Total Fat
 Total Fat            0.06 g        Sodium             5.05   mg     Vitamin A          166.60   RE     Iron                  0.49    mg         0.04%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate      20.81   g      Vitamin A         1668.52   IU     Water¹              104.20    g         *N/A*%    Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber      2.02   g      Vitamin C            3.41   mg     Ash¹                  0.47    g        104.70%    Calories from Carbohydrates
                                                                                                                                                 3.37%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 12                                                                              Recipe Master List                                                                          Mar 9, 2011
000593 - Bagel, Plain,IW
Source: Bake Crafters                                                             Meat/Alt:    0 oz.
Number of Portions: 100                                                        Grain/Bread:    3 SRV.
Size of Portion: each(2.8 oz)                                                        F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:            Bagel
                                Rosquilla

2nd Alternate Menu Name:        Bagel

                                        CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                        CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                        CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900616 Bagel, Plain...     100 each     1. Delivered frozen and individually wrapped.
                                        2. Serve at room temperature.
                                        3. Refrigerated Shelf Life: 35 days (from Frozen), Room temperature shelf life 36 hours, freezer shelf life 12 months.
                                        CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(2.8 oz))
 Calories              203 kcal Cholesterol               0.00   mg     Protein                6.00   g      Calcium              84.00   mg         4.43%   Calories from Total Fat
 Total Fat            1.00 g        Sodium              369.90   mg     Vitamin A              0.00   RE     Iron                  2.52   mg         0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         41.00   g      Vitamin A              0.00   IU     Water¹               *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g      Vitamin C              0.00   mg     Ash¹                 *N/A*   g         80.70%   Calories from Carbohydrates
                                                                                                                                                    11.81%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 13                                                                            Recipe Master List                                                                           Mar 9, 2011
000263 - Bagelers, Cinn. Brown Sugar
Source: Bagelers                                                                Meat/Alt:     0 oz.
Number of Portions: 50                                                       Grain/Bread:     2 SRV.
Size of Portion: 1 each(2.5 oz)                                                    F/V/J:     0 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:          Bagelful
                              Panecillo


2nd Alternate Menu Name:      Bagelful

                                                       CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                       CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                       CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                                       CCP: Wash Hands and clean all food preparation surfaces.
900084 Bagelers, Cinn. Brown Sugar....      50 each    1. Delivered frozen and individually wrapped.
                                                       2. Serve at room temperature.
                                                       3. Refrigerated Shelf Life: 35 days (from Frozen), Room temperature shelf life 36 hours, freezer shelf life 12 months.
                                                       CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1 each(2.5 oz))
 Calories              190 kcal Cholesterol              10.00   mg    Protein                 6.00   g    Calcium              20.00   mg        18.95%    Calories from Total Fat
 Total Fat            4.00 g        Sodium             220.00    mg    Vitamin A              20.00   RE   Iron                  1.08   mg        11.84%    Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate         35.00   g     Vitamin A             100.00   IU   Water¹                0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         3.00   g     Vitamin C               0.00   mg   Ash¹                  0.00   g         73.68%    Calories from Carbohydrates
                                                                                                                                                  12.63%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 14                                                                                Recipe Master List                                                                               Mar 9, 2011
000302 - Bagelers, Plain
Source: Bagelers                                                                    Meat/Alt:     0 oz.
Number of Portions: 50                                                           Grain/Bread:     2 SRV.
Size of Portion: each(2.5 oz)                                                          F/V/J:     0 Cup
                                                                                         Milk:    0 FLOZ
Alternate Menu Name:            Bagelful
                                Panecillo


2nd Alternate Menu Name:        Bagelful

                                            CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                            CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                            CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                            CCP: Wash Hands and clean all food preparation surfaces.
900083 Bagelers, Plain....      50 each     1. Delivered frozen and individually wrapped.
                                            2. Eat at room temperature.
                                            3. Refrigerated shelf life 35 days (from frozen), Room temperature shelf life 36 hours, freezer shelf life 12 months.
                                            CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(2.5 oz))
 Calories              190 kcal Cholesterol              15.00     mg      Protein                 6.00   g     Calcium              20.00   mg        28.42%       Calories from Total Fat
 Total Fat            6.00 g        Sodium              230.00     mg      Vitamin A              20.00   RE    Iron                  1.44   mg        14.21%       Calories from Sat Fat
 Saturated Fat        3.00 g        Carbohydrate         31.00     g       Vitamin A             100.00   IU    Water¹                0.00   g          0.00%       Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         3.00     g       Vitamin C               0.00   mg    Ash¹                  0.00   g         65.26%       Calories from Carbohydrates
                                                                                                                                                       12.63%       Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                    New Hanover County Schools
 Page 15                                                                                          Recipe Master List                                                                       Mar 9, 2011
000687 - BAKED BEANS (VEGETARIAN)
Source: Ashley High Sch                                                                      Meat/Alt:     0 oz.
Number of Portions: 45                                                                    Grain/Bread:     0 SRV.
Size of Portion: 3/4 cup                                                                        F/V/J:     0.5 Cup
                                                                                                  Milk:    0 FLOZ
Alternate Menu Name:                 Vegetarian Baked Beans
                                     vegetariano Horneó Frijo

2nd Alternate Menu Name:             Vegetarian Baked Beans

016006 BEANS,BKD,CND,PLN OR VEGETARIAN...                               3 #10 CAN    1. Pour 14 lb 10 oz (1 gal 2 ½ qt) canned vegetarian beans into each medium steamtable pan along with molasses and
                                                                                     brown sugar. (12" x 20" x 4"). For 50 servings, use 1 pan. For 100 servings, use 2 pans.


                                                                                     2. Bake:
                                                                                     Conventional oven: 350°F for 2 1/4 hours
                                                                                     Convection oven: 325°F for 1 1/4 hours

                                                                                     3. Remove cover during last 1/2 hour of baking to brown the beans.

                                                                                     4. Portion with 3/4 cup ladle
019304 MOLASSES....................................................     11 OZ
019334 SUGARS,BROWN..........................................           3 3/4 OZ


*Nutrients are based upon 1 Portion Size (3/4 cup)
 Calories               221 kcal Cholesterol                            0.00   mg    Protein                9.70     g    Calcium          85.57   mg        3.10%   Calories from Total Fat
 Total Fat             0.76 g       Sodium                            703.34   mg    Vitamin A             34.70     RE   Iron              2.77   mg        0.60%   Calories from Sat Fat
 Saturated Fat         0.15 g       Carbohydrate                       50.65   g     Vitamin A            220.45     IU   Water¹          148.51   g       *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                       8.37   g     Vitamin C              0.00     mg   Ash¹              3.81   g        91.69%   Calories from Carbohydrates
                                                                                                                                                            17.56%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 16                                                                           Recipe Master List                                                                              Mar 9, 2011
000546 - Baked Beans, Veg. Low Sodium
Source: NHCS                                                                   Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: 3/4 CUP                                                          F/V/J:    0.75 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Baked Beans
                             Frijoles Horneados

2nd Alternate Menu Name:     Baked Beans

                                                                        CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                        CCP: Hold at 135° F or higher.

                                                                        CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                        CCP: Wash Hands and clean all food preparation surfaces.
900569 Vegetarian Beans, Low Salt (USDA) 2010...       6 5/8 #10 can    1.Open cans and pour into medium steamtable pans. Heat to 135 ° F or greater for 15 seconds.
                                                                        2. Portion or allow to self serve with a 6 oz ladle (3/4 cup).
                                                                        CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                        properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                        cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                        temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/4 CUP)
 Calories              160 kcal Cholesterol            0.00   mg       Protein              10.69   g     Calcium              71.28   mg        10.00%    Calories from Total Fat
 Total Fat            1.78 g        Sodium           213.84   mg       Vitamin A             0.00   RE    Iron                  3.21   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate      32.08   g        Vitamin A             0.00   IU    Water¹               *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      8.91   g        Vitamin C             4.28   mg    Ash¹                 *N/A*   g         80.00%    Calories from Carbohydrates
                                                                                                                                                 26.67%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 17                                                                           Recipe Master List                                                                          Mar 9, 2011
000044 - Baked Potato
Source: NHCS                                                                   Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    0 SRV.
Size of Portion: EACH                                                             F/V/J:    0.5 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Baked Potato
                             Papa al Horno

2nd Alternate Menu Name:     Baked Potato

                                                                    CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                    CCP: Heat to 135° F or higher.

                                                                    CCP: Hold at 135° F or higher.

                                                                    CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                    CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
011364 POTATOES,BKD,SKN,WO/SALT...              50 potato skin(s)   1. Place whole potatoes in the vegetable sink and wash with water. Put washed potatoes on a parchment lined sheet pan.
                                                                    2. Dry potatoes using a paper towel.
                                                                    3. Spray potatoes lightly using vegetable spray. Place in a convection oven set at 375°. Bake for 45 minutes and check for
                                                                    tenderness. Potatoes should be easily pierced with a fork. Continue to bake until done.
                                                                    4. Remove potatoes from sheet pan and place in a 4" serving pan.
                                                                    5. Place potatoes on serving line or in warming cabinet until ready for use.
                                                                    * Offer butter and sour cream as condiments
                                                                    CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                    properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                    cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                    temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (EACH)
 Calories              115 kcal Cholesterol             0.00   mg     Protein               2.49     g    Calcium             19.72   mg        0.45%    Calories from Total Fat
 Total Fat            0.06 g        Sodium             12.18   mg     Vitamin A             0.00     RE   Iron                 4.08   mg        0.12%    Calories from Sat Fat
 Saturated Fat        0.02 g        Carbohydrate       26.71   g      Vitamin A             5.80     IU   Water¹              27.44   g        *N/A*%    Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber       4.58   g      Vitamin C             7.83     mg   Ash¹                 1.30   g        93.05%    Calories from Carbohydrates
                                                                                                                                                8.67%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                  New Hanover County Schools
 Page 18                                                                                        Recipe Master List                                                                           Mar 9, 2011
500009 - BAKED SWEET POTATOES & APPLES
Source: USDA I-07                                                                           Meat/Alt:    0 oz.
Number of Portions: 50                                                                   Grain/Bread:    0 SRV.
Size of Portion: 1/4 CUP                                                                       F/V/J:    0.25 Cup
                                                                                                 Milk:   0 FLOZ
Alternate Menu Name:                Sweet Potatoes & Apples
                                    Los camotes & Manzanas

2nd Alternate Menu Name:            Sweet Potatoes & Apples

011647 SWEET POTATO,CND,SYRUP PK,DRND SOL.............                            1 #10 CAN               1. Place 3 lb 13 oz (2 qt ¾ cup) sweet potatoes into each steamtable pan (12" x 20" x 2 ½") which
799907 APPLES,CND,H2O PK,SLCD,DRN.................................                2/3 #10 CAN, drained    has been lightly coated with pan release spray. For 50 servings, use 1 pan. For 100 servings, use 2
                                                                                                          pans.

                                                                                                          2. Place 3 lb 11 oz (2 qt ½ cup) apples over sweet potatoes in each pan.

019334 SUGARS,BROWN............................................................   5 3/4 OZ                3. Combine brown sugar, cinnamon, and nutmeg (optional).
002010 CINNAMON,GROUND.....................................................       1 TSP
799915 MARGARINE,REG,HARD,SOYBN (HYDR)&CTTNSD...                                  2 1/2 OZ                4. Sprinkle ¾ cup sugar mixture over apples in each pan.

                                                                                                          5. Dot each pan with 1/3 cup margarine or butter, and sprinkle remaining sugar.
014429 WATER,MUNICIPAL........................................................    3/4 CUP                 6. Add ¾ cup water to each pan.

                                                                                                          7. Bake:
                                                                                                          Conventional oven: 350° F for 25-30 minutes
                                                                                                          Convection oven: 300° F for 15-20 minutes

                                                                                                          CCP: Heat to 140° F or higher.

                                                                                                          8. CCP: Hold for hot service at 135° F or higher.

                                                                                                          Portion with No. 16 scoop (¼ cup).
                                                                                                          Serving

                                                                                                          ¼ cup (No. 16 scoop) provides ¼ cup of vegetable and fruit.


*Nutrients are based upon 1 Portion Size (1/4 CUP)
 Calories               78 kcal Cholesterol                          0.00    mg    Protein              0.56   g      Calcium              11.00   mg         15.92%    Calories from Total Fat
 Total Fat            1.38 g        Sodium                          28.99    mg    Vitamin A          527.40   RE     Iron                  0.39   mg          3.18%    Calories from Sat Fat
 Saturated Fat        0.28 g        Carbohydrate                    16.56    g     Vitamin A         2636.99   IU     Water¹               *N/A*   g          *N/A*%    Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber                    1.90    g     Vitamin C            3.50   mg     Ash¹                 *N/A*   g          84.93%    Calories from Carbohydrates
                                                                                                                                                               2.87%    Calories from Protein



*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 19                                                                            Recipe Master List                                                                              Mar 9, 2011
000068 - Banana
Source: NHCS                                                                    Meat/Alt:    0 oz.
Number of Portions: 50                                                       Grain/Bread:    0 SRV.
Size of Portion: EACH                                                              F/V/J:    0.5 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Banana
                             Platano

2nd Alternate Menu Name:     Banana

                                           CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                           CCP: Produce (fruits and vegetables) Wash throughly before use.
                                           CCP: Wash Hands and clean all food preparation surfaces.
009040 BANANAS,RAW...          50 EACH     Wash in potable water and place on serving line for self service.

                                           CCP: Fresh produce is removed from storage, washed in potable water and prepared for service. Fruit/Veg. requiring further preparation will be cut
                                           into bite-size pieces, placed in individual serving containers and placed in refrigerator or cooler until service. At service as fruit/veg removed from
                                           cooler, it is assigned a batch # and time/temp recorded. Any fruit/veg remaining on line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (EACH)
 Calories               90 kcal Cholesterol             0.00   mg      Protein                1.10   g     Calcium               5.05   mg         3.34%    Calories from Total Fat
 Total Fat            0.33 g        Sodium              1.01   mg      Vitamin A              8.08   RE    Iron                  0.26   mg         1.13%    Calories from Sat Fat
 Saturated Fat        0.11 g        Carbohydrate       23.07   g       Vitamin A             64.64   IU    Water¹               75.66   g         *N/A*%    Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber       2.63   g       Vitamin C              8.79   mg    Ash¹                  0.83   g        102.65%    Calories from Carbohydrates
                                                                                                                                                   4.90%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 20                                                                               Recipe Master List                                                                         Mar 9, 2011
001023 - Barbeque Sauce
Source: Carolina Treet                                                             Meat/Alt:    0 oz.
Number of Portions: 50                                                          Grain/Bread:    0 SRV.
Size of Portion: each (1 oz)                                                          F/V/J:    0 Cup
                                                                                        Milk:   0 FLOZ
Alternate Menu Name:             Skip
                                 Salsa del Bbq


2nd Alternate Menu Name:         Barbeque Sauce

                                             CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                             CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900034 Sauce, BBQ....          50 (1 each)   Used as condiment where indicated on production records. Place on serving line for self service


*Nutrients are based upon 1 Portion Size (each (1 oz))
 Calories               50 kcal Cholesterol              0.00 mg          Protein               0.00   g      Calcium               0.00   mg        0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium             240.00 mg          Vitamin A             0.00   RE     Iron                  0.36   mg        0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        12.00 g           Vitamin A             0.00   IU     Water¹                0.00   g         0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00 g           Vitamin C             0.00   mg     Ash¹                  0.00   g        96.00%   Calories from Carbohydrates
                                                                                                                                                     0.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 21                                                                              Recipe Master List                                                                              Mar 9, 2011
001016 - BBQ Chicken
Source: Pilgrim's Pride
Number of Portions: 160
Size of Portion: 1wing/leg
1brst                                                                             Meat/Alt:     2 oz.
                                                                               Grain/Bread:     0 SRV.
Alternate Menu Name:          BBQ CHICKEN                                            F/V/J:     0 Cup
                              Pollo                                                    Milk:    0 FLOZ

2nd Alternate Menu Name:      BBQ CHICKEN

                                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                         CCP: Heat to an internal temperature of 165° F or higher

                                                                         CCP: Hold at 135° F or higher.

900602 Chicken, Roasted, Cut Up, 2010...        30 LB
900094 Barbeque Sauce, Carolina Treet....       1 (1 gallon) + 2 quart   1. Grease pan and arrange 25 pieces of chicken on each sheet pan. Use Roasted Chicken pre-cooked.
                                                                         2. Brush or pour 1 quart of BBQ sauce over chicken in each pan.
                                                                         3. Bake uncovered until tender: Convection oven 375 Degrees for 15-25 minutes.
                                                                         4. Cook chicken promptly to an internal temperature of 165 degree.
                                                                         5. Transfer to steamtable pan for serving.
                                                                         2 oz serving of meat= 1 breast or 1 drumstick and 1 wing or 1 thigh with back.


                                                                         CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                         properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                         cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                         temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1wing/leg;1brst)
 Calories               182 kcal Cholesterol            57.00     mg     Protein                14.27   g    Calcium               15.00   mg        47.47%   Calories from Total Fat
 Total Fat             9.60 g       Sodium             678.00     mg     Vitamin A              66.00   RE   Iron                   1.22   mg        15.58%   Calories from Sat Fat
 Saturated Fat         3.15 g       Carbohydrate           4.50   g      Vitamin A             150.00   IU   Water¹               *0.00*   g        *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber          0.00   g      Vitamin C               1.36   mg   Ash¹                 *0.00*   g          9.89%   Calories from Carbohydrates
                                                                                                                                                     31.36%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 22                                                                              Recipe Master List                                                                              Mar 9, 2011
000388 - BBQ Pork Sandwich 09/10
Source: Brookwood Farms                                                           Meat/Alt:    2 oz.
Number of Portions: 80                                                         Grain/Bread:    1 SRV.
Size of Portion: 1Each                                                               F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:         BBQ Pork Sandwich
                             Sandwich de Cerdo Asado

2nd Alternate Menu Name:     BBQ Pork Sandwich

                                                                      CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                      CCP: Heat to an internal temperature of 165° F or higher

                                                                      CCP: Hold at 135° F or higher.

902249 Pork BBQ, frozen, Brookwood Farms.............     20 LB       Defrost Pork in refrigerator.
900581 Hamburger Bun, WW, Nature's Own, 1.9oz...          80 Bun      Heat in covered pan at 350 degrees until internal temperatures reach 165 degrees.
                                                                      Serve 1/2 cup with #8 scoop of pork in or with a hamburger bun.
                                                                      CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                      properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                      cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                      temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1Each)
 Calories              357 kcal Cholesterol              92.47   mg      Protein             32.24     g     Calcium               8.94   mg        38.25%    Calories from Total Fat
 Total Fat           15.18 g        Sodium              711.18   mg      Vitamin A          283.53     RE    Iron                107.32   mg        12.82%    Calories from Sat Fat
 Saturated Fat        5.09 g        Carbohydrate         25.53   g       Vitamin A         1417.65     IU    Water¹               *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         5.25   g       Vitamin C           49.41     mg    Ash¹                 *N/A*   g         28.60%    Calories from Carbohydrates
                                                                                                                                                    36.11%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                               New Hanover County Schools
 Page 23                                                                                     Recipe Master List                                                                           Mar 9, 2011
000577 - BBQ Sandwich, Texas Style
Source: Brookwood Farms                                                                  Meat/Alt:     2 oz.
Number of Portions: 80                                                                Grain/Bread:     1 SRV.
Size of Portion: each                                                                       F/V/J:     0 Cup
                                                                                              Milk:    0 FLOZ
Alternate Menu Name:               Texas BBQ Sandwich

2nd Alternate Menu Name:           Texas BBQ Sandwich

                                                                               CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                               CCP: Heat to an internal temperature of 165° F or higher

                                                                               CCP: Hold at 135° F or higher.

900581 Hamburger Bun, WW, Nature's Own, 1.9oz...                    80 Each    Place frozen cooked pork barbeque in a convection oven preheated to 350 °F for 25-30 minutes or bake in conventional
900597 BBQ Texas Sauce...........................................   20 LB      oven for 30-35 minutes at 350 °F or until internal temperature reaches 165 °F.

                                                                               Serve 1/2cup (# 8 scoop) of pork on or with a hamburger bun
                                                                               CCP: Preformed pork products will be taken from the hot holding cabinet and placed on the heated serving line in batches
                                                                               marked with time/temperature. Any product remaining on the serving line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (each)
 Calories              398 kcal Cholesterol                       68.20   mg     Protein               27.39   g    Calcium             48.00   mg       34.37%    Calories from Total Fat
 Total Fat           15.20 g        Sodium                      1267.00   mg     Vitamin A             76.20   RE   Iron                 2.74   mg       10.90%    Calories from Sat Fat
 Saturated Fat        4.82 g        Carbohydrate                  42.30   g      Vitamin A            381.00   IU   Water¹              *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                  5.30   g      Vitamin C              0.50   mg   Ash¹                *N/A*   g        42.51%    Calories from Carbohydrates
                                                                                                                                                         27.53%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 24                                                                            Recipe Master List                                                                            Mar 9, 2011
000576 - BBQ Texas Sauce Plate
Source: Brookwood Farms                                                         Meat/Alt:     2 oz.
Number of Portions: 80                                                       Grain/Bread:     0 SRV.
Size of Portion: 1/2 cup                                                           F/V/J:     0 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:          Texas Style BBQ
                              Texas BBQ Estilo

2nd Alternate Menu Name:      Texas Style BBQ

                                          CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                          CCP: Heat to an internal temperature of 165° F or higher

                                          CCP: Hold at 135° F or higher.

900597 BBQ Texas Sauce...         20 LB   Place frozen cooked pork barbeque in a convection oven preheated to 350 °F for 25-30 minutes or bake in conventional oven for 30-35 minutes at 350
                                          °F or until internal temperature reaches 165 °F.

                                          Serve 1/2 cup of BBQ using a #8 scoop
                                          CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility at the
                                          end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after
                                          cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories              268 kcal Cholesterol            68.20   mg      Protein                21.39   g    Calcium              48.00   mg       44.33%    Calories from Total Fat
 Total Fat           13.20 g        Sodium           1077.00   mg      Vitamin A              76.20   RE   Iron                  1.30   mg       14.51%    Calories from Sat Fat
 Saturated Fat        4.32 g        Carbohydrate       18.30   g       Vitamin A             381.00   IU   Water¹               *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.30   g       Vitamin C               0.50   mg   Ash¹                 *N/A*   g        27.31%    Calories from Carbohydrates
                                                                                                                                                 31.93%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 25                                                                             Recipe Master List                                                                              Mar 9, 2011
000563 - BBQ,pork w/ VINEGAR SAUCE
Source: Brookwood Farms                                                         Meat/Alt:    2 oz.
Number of Portions: 80                                                       Grain/Bread:    0 SRV.
Size of Portion: 4 oz (1/2 cup)                                                    F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:          BBQ
                              Barbacoa

2nd Alternate Menu Name:      BBQ

                                                             CCP: Heat to an internal temperature of 165° F or higher

                                                             CCP: Hold for hot service at 135° F or higher

                                                             CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
902249 Pork BBQ, frozen, Brookwood Farms....         20 LB   Place frozen cooked pork barbeque in a convection oven preheated to 350°F for 25-30 minutes at 350°F or until internal temperature
                                                             reaches 165°F

                                                             Serve 4oz using a #8 scoop
                                                             CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                             leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has
                                                             not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.

                                                             CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above
                                                             raw.

*Nutrients are based upon 1 Portion Size (4 oz (1/2 cup))
 Calories              227 kcal Cholesterol               92.47   mg    Protein             26.24   g        Calcium              8.94   mg        52.23%    Calories from Total Fat
 Total Fat           13.18 g        Sodium              521.18    mg    Vitamin A          283.53   RE       Iron               105.88   mg        18.19%    Calories from Sat Fat
 Saturated Fat        4.59 g        Carbohydrate           1.53   g     Vitamin A         1417.65   IU       Water¹              *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          1.25   g     Vitamin C           49.41   mg       Ash¹                *N/A*   g          2.69%    Calories from Carbohydrates
                                                                                                                                                   46.22%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 26                                                                            Recipe Master List                                                                              Mar 9, 2011
000530 - BEANS,BLACK,CND,DRND
Source: NHCS                                                                    Meat/Alt:    0 oz.
Number of Portions: 50                                                       Grain/Bread:    0 SRV.
Size of Portion: 3/4 cup                                                           F/V/J:    0.75 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:          Black Beans
                              Frijoles Negros

2nd Alternate Menu Name:      Black Beans

                                                            CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                            CCP: Wash Hands and clean all food preparation surfaces.
                                                            CCP: Hold at 135° F or higher.

                                                            CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
990196 BEANS,BLACK,CND,DRND...              5 3/8 #10 Can   1.Open Cans and pour into steamtable pans. Heat to 165°F or higher for 15 seconds.
                                                            2. Portion or allow to self serve with No. 4 scoop (3/4 cup); PreK's serve No. 16 scoop(1/4 cup)


                                                            CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                            leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has
                                                            not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/4 cup)
 Calories              267 kcal Cholesterol             0.00   mg      Protein               17.82   g     Calcium             445.50   mg         0.00%    Calories from Total Fat
 Total Fat            0.00 g        Sodium           1277.10   mg      Vitamin A              2.97   RE    Iron                  5.34   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       47.52   g       Vitamin A             14.85   IU    Water¹              217.91   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      14.85   g       Vitamin C              0.00   mg    Ash¹                  3.80   g         71.11%    Calories from Carbohydrates
                                                                                                                                                  26.67%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 27                                                                            Recipe Master List                                                                          Mar 9, 2011
000656 - Beef Chalupa, Integrated Food
Source: NHCS                                                                    Meat/Alt:     2 oz.
Number of Portions: 100                                                      Grain/Bread:     1 SRV.
Size of Portion: Each(3.1 oz)                                                      F/V/J:     0 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:            Beef Chalupa
                                Carne Chalupa

2nd Alternate Menu Name:        Beef Chalupa

                                                                        CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                        CCP: Hold at 135° F or higher.

902230 Beef Chalupa, Integrated Food Service, 2010....      100 each    Preheat convection oven to 350 degrees, place product onto a bun pan and cook for 10 to 12 minutes, until an internal
                                                                        temperature of 160 degrees is achieved. Allow three to four minutes to cool before serving.

                                                                        Discard any leftovers.

*Nutrients are based upon 1 Portion Size (Each(3.1 oz))
 Calories              299 kcal Cholesterol              46.90   mg    Protein                19.90   g    Calcium           295.67   mg        58.05%   Calories from Total Fat
 Total Fat           19.29 g        Sodium              396.05   mg    Vitamin A              66.44   RE   Iron                1.29   mg        21.19%   Calories from Sat Fat
 Saturated Fat        7.04 g        Carbohydrate         14.79   g     Vitamin A             332.22   IU   Water¹             *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.28   g     Vitamin C               1.33   mg   Ash¹               *N/A*   g         19.78%   Calories from Carbohydrates
                                                                                                                                                26.62%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 28                                                                               Recipe Master List                                                                              Mar 9, 2011
000147 - Beef-a-Roni 10/11
Source: NHCS                                                                       Meat/Alt:     2 oz.
Number of Portions: 85                                                          Grain/Bread:     1 SRV.
Size of Portion: 1 cup                                                                F/V/J:     0.375 Cup
                                                                                        Milk:    0 FLOZ
Alternate Menu Name:             Beef-a-Roni
                                 Fortalecer un Roni


2nd Alternate Menu Name:         Beef-a-Roni

                                                                   CCP: Heat to 135° F or higher.

                                                                   CCP: Hold at 135° F or higher.

902229 macaroni, elbow, whole wheat.....           8 LB            Heat water to boil, stir in macaroni. Cook until tender and drain.
900594 Spaghetti Sauce, RF, with Beef...           30 LB
075012 WATER,HOT................................   2 QT + 1/2 QT   Heat spaghetti sauce according to instructions and add along with cheese to pasta.
900619 Cheese, RF, shredded LOL.........           1 LB + 12 OZ
                                                                   Mix well and place wrapped pans in hot/holding cabinet until ready to serve. Portion 1 cup servings using an 8 oz ladle or 2/#8
                                                                   scoops.
                                                                   CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                                   leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR
                                                                   has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or
                                                                   hotter.


*Nutrients are based upon 1 Portion Size (1 cup)
 Calories               324 kcal Cholesterol               62.13   mg     Protein                22.73   g     Calcium             500.88    mg       25.85%    Calories from Total Fat
 Total Fat             9.31 g       Sodium                775.75   mg     Vitamin A             184.80   RE    Iron                   1.90   mg       10.62%    Calories from Sat Fat
 Saturated Fat         3.82 g       Carbohydrate           40.61   g      Vitamin A             924.00   IU    Water¹             *28.21*    g       *0.00%*    Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber           6.53   g      Vitamin C              16.13   mg    Ash¹                 *0.03*   g        50.10%    Calories from Carbohydrates
                                                                                                                                                      28.04%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                           New Hanover County Schools
 Page 29                                                                                     Recipe Master List                                                                        Mar 9, 2011
001077 - Biscuit, Cheese
Source: local                                                                            Meat/Alt:     0.5 oz.
Number of Portions: 50                                                                Grain/Bread:     2 SRV.
Size of Portion: each(2.05oz)                                                               F/V/J:     0 Cup
                                                                                              Milk:    0 FLOZ
Alternate Menu Name:               Cheese Biscuit
                                   Galleta del Queso


2nd Alternate Menu Name:           Cheese Biscuit

                                                             CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                             CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                             CCP: Wash Hands and clean all food preparation surfaces.
900614 Biscuit, wheat......................   50 (1 each)    1. Prepare biscuits as directed on box.
900238 Cheese, Slices, RF, .5 oz...           50 (1 slice)   2. After baking place cheese slices between biscuit opening and place on serving pan. Allow cheese to soften before serving.

                                                             Discard any leftovers.

*Nutrients are based upon 1 Portion Size (each(2.05oz))
 Calories              225 kcal Cholesterol              7.50         mg     Protein                    7.50   g    Calcium        140.00    mg       44.00%    Calories from Total Fat
 Total Fat           11.00 g        Sodium             880.00         mg     Vitamin A                 30.00   RE   Iron              1.44   mg       25.00%    Calories from Sat Fat
 Saturated Fat        6.25 g        Carbohydrate        24.00         g      Vitamin A                150.00   IU   Water¹          *0.00*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        2.00         g      Vitamin C                  0.00   mg   Ash¹            *0.00*   g        42.67%    Calories from Carbohydrates
                                                                                                                                                      13.33%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 30                                                                            Recipe Master List                                                                              Mar 9, 2011
000205 - Biscuit, Cheese and Turkey Ham
Source: McCain                                                                  Meat/Alt:    1 oz.
Number of Portions: 84                                                       Grain/Bread:    1 SRV.
Size of Portion: each(3oz)                                                         F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Ham & Cheese Biscuit
                             El jamón & Bísquet de Qu

2nd Alternate Menu Name:     Ham & Cheese Biscuit

                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                         CCP: Heat to 135° F or higher.

                                                         CCP: Hold at 135° F or higher.

900427 Biscuit, cheese and turkey ham...      84 each    Conventional Oven: Preheat oven to 400 degrees F.
                                                         Place indivually wrapped product on a sheet pan and bake for 22 to 23 minutes.
                                                         CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving
                                                         the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached
                                                         41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.

                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                         Convection Oven: Preheat oven to 425 degrees F. Place individually wrapped product on sheet pan and bake for 16 to 17 minutes with
                                                         high fan.

                                                         Discard any leftovers.
                                                         CCP: Hold at 135° F or higher.


*Nutrients are based upon 1 Portion Size (each(3oz))
 Calories              230 kcal Cholesterol              15.00   mg    Protein              20.00   g      Calcium             150.00   mg        35.22%    Calories from Total Fat
 Total Fat            9.00 g        Sodium              500.00   mg    Vitamin A           200.00   RE     Iron                  3.60   mg        19.56%    Calories from Sat Fat
 Saturated Fat        5.00 g        Carbohydrate         26.00   g     Vitamin A          1000.00   IU     Water¹               *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         5.00   g     Vitamin C             0.00   mg     Ash¹                 *N/A*   g         45.22%    Calories from Carbohydrates
                                                                                                                                                  34.78%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 31                                                                           Recipe Master List                                                                             Mar 9, 2011
001166 - Biscuit, Cinnamon Raisin
Source: Rich's                                                                 Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    2 SRV.
Size of Portion: 1 each(2.5 oz)                                                   F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Cinnamon Raisin Biscuit
                              Galleta de la cin. pasa

2nd Alternate Menu Name:      Cinnamon Raisin Biscuit

                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                         CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                         CCP: Wash Hands and clean all food preparation surfaces.
000010 Cinnamon Raisin Biscuit....     50 (1 BISCUIT)    1. Store biscuit dough frozen at 0 F to -10 F until ready to use.
                                                         2. Pan frozen dough on lined or greased sheet pans 8x5 for individual biscuits or in a honey comb 9x7 for clustered biscuits. Note: For
                                                         higher profile biscuits, pan biscuits into a honey comb pattern.
                                                         3. Bake until golden brown; 325 F oven for 15-20 minutes.

                                                         Discard any leftovers.

*Nutrients are based upon 1 Portion Size (1 each(2.5 oz))
 Calories              220 kcal Cholesterol               0.00   mg    Protein              4.00   g      Calcium               6.00   mg        32.73%    Calories from Total Fat
 Total Fat            8.00 g        Sodium             710.00    mg    Vitamin A            0.00   RE     Iron                  6.00   mg         8.18%    Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate         32.00   g     Vitamin A            0.00   IU     Water¹                0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g     Vitamin C            0.00   mg     Ash¹                  0.00   g         58.18%    Calories from Carbohydrates
                                                                                                                                                  7.27%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 32                                                                             Recipe Master List                                                                          Mar 9, 2011
000590 - Biscuit, wheat
Source:                                                                          Meat/Alt:    0 oz.
Number of Portions: 100                                                       Grain/Bread:    2 SRV.
Size of Portion: each(2 oz)                                                         F/V/J:    0 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:          Wheat Biscuit
                              galletas de trigo

2nd Alternate Menu Name:      Wheat Biscuit

                                              CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900614 Biscuit, wheat...      100 (1 each)    1. Pan frozen dough on paper lined or greased pan points touching width-wise of pan with sides touching length-wise on pan. Do not pan in honey-
                                              comb or nested configeration. Half sheet pan 4x6, full sheet pan 6x8.
                                              2. Bake until golden brown. Conventional oven 375 F for 20-25 minutes. Convection- 325 F 10-15 minutes
                                              3. Remove from oven.
                                              Discard any product left over


*Nutrients are based upon 1 Portion Size (each(2 oz))
 Calories              190 kcal Cholesterol             0.00 mg         Protein               4.00   g     Calcium             40.00   mg        42.63%   Calories from Total Fat
 Total Fat            9.00 g        Sodium            670.00 mg         Vitamin A             0.00   RE    Iron                 1.44   mg        23.69%   Calories from Sat Fat
 Saturated Fat        5.00 g        Carbohydrate       23.00 g          Vitamin A             0.00   IU    Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       2.00 g          Vitamin C             0.00   mg    Ash¹                *N/A*   g         48.42%   Calories from Carbohydrates
                                                                                                                                                  8.42%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                     New Hanover County Schools
 Page 33                                                                                          Recipe Master List                                                                            Mar 9, 2011
000102 - Black Bean Salad 08-09
Source:                                                                                       Meat/Alt:     0 oz.
Number of Portions: 100                                                                    Grain/Bread:     0 SRV.
Size of Portion: 1/2 cup                                                                         F/V/J:     0.5 Cup
                                                                                                   Milk:    0 FLOZ
Alternate Menu Name:                 Black Bean & Corn Salad
                                     Ensalada de Frijol Negro

2nd Alternate Menu Name:             Black Bean & Corn Salad

                                                                                                  CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                                                  CCP: Maintain all potenitally hazardous cold foods at 41° F or colder.


                                                                                                  CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                                  CCP: Refrigerate until served.

                                                                                                  CCP: Wash Hands and clean all food preparation surfaces.
990196 BEANS,BLACK,CND,DRND......................................               2 #10 Can         1. Drain Black beans and Corn.
011173 CORN,WHL KERNEL,CND,DRND SOLIDS(HTD)...                                  2 #10 CAN         2. Combine black beans, corn, green peppers, and onions in a large bowl. (Make sure to drain and rinse
011333 PEPPERS,SWEET,GREEN,RAW.............................                     2 QT, chopped     black beans for a brighter color).
011282 ONIONS,RAW............................................................   1 CUP, chopped    3. For dressing, combine the lemon juice, parsley, cumin, granulated garlic, salsa, and oil.
009153 LEMON JUC,CND OR BTLD.....................................               1 CUP             4. Pour dressing over bean mixture and toss lightly to combine. Spread mixture in a shallow 2 1/2 inch pan.
002029 PARSLEY,DRIED.......................................................     1/4 CUP           (For 100 servings, use 4 pans.)
901275 CUMIN,GROUND.......................................................      2 TBSP            5. Refrigerate until service.
002020 GARLIC POWDER.....................................................       1 1/4 TBSP        6. Serve with No. 8 scoop (1/2 cup).
006178 USDA COMMODITY,SALSA.....................................                1 #10 can
004531 VEGETABLE OIL,SOYBN LECITHIN........................                     1/2 CUP

                                                                                                  CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories               105 kcal Cholesterol                           0.00     mg    Protein                4.97   g    Calcium            91.87   mg         13.72%      Calories from Total Fat
 Total Fat             1.61 g       Sodium                           495.40     mg    Vitamin A             38.58   RE   Iron                2.16   mg          2.08%      Calories from Sat Fat
 Saturated Fat         0.24 g       Carbohydrate                      19.32     g     Vitamin A            277.21   IU   Water¹            112.72   g         *0.00%*      Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                      4.24     g     Vitamin C             14.81   mg   Ash¹                1.62   g          73.36%      Calories from Carbohydrates
                                                                                                                                                               18.87%      Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                  New Hanover County Schools
 Page 34                                                                                           Recipe Master List                                                                         Mar 9, 2011
000020 - Black Beans w/ Cheese
Source:                                                                                        Meat/Alt:     0 oz.
Number of Portions: 50                                                                      Grain/Bread:     0 SRV.
Size of Portion: 3/4cup                                                                           F/V/J:     0.5 Cup
                                                                                                    Milk:    0 FLOZ
Alternate Menu Name:                Black Beans with Cheese
                                    Habas Negras con Queso


2nd Alternate Menu Name:            Black Beans with Cheese

                                                                                                        CCP: Heat to 140° F or higher

                                                                                                        CCP: Hold at 135° F or higher.

050502 BEANS, BLACK TURTLE, CANNED, SOLIDS AND LIQUI...                                 5 3/8 #10 can   Allergins: Dairy
900619 Cheese, RF, shredded LOL.....................................................    5 LB
                                                                                                        1. Open can and drain off half of the liquid.
                                                                                                        2. Pour beans and remaining liquid into a stockpot or seam-jacketed kettle. Heat only long enough to
                                                                                                        bring to serving temperature, 140°. Do not allow to boil.
                                                                                                        3. Drain vegetables and place in serving pans.
                                                                                                        4. Season with salt and pepper.
                                                                                                        5. Add 1 oz of shredded cheese per 3/4 cup serving of black beans.(9 oz per #10 can)
                                                                                                        6. Place on serving line or keep warm in warming cabinet.
                                                                                                        10. Portion w/ 6oz slotted ladle.
                                                                                                        CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped
                                                                                                        and stored properly.When leaving the facility at the end of the day, discard any food that has not
                                                                                                        reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after
                                                                                                        cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/4cup)
 Calories              419 kcal Cholesterol                        32.40     mg        Protein               31.65   g     Calcium         441.87   mg        17.74%    Calories from Total Fat
 Total Fat            8.27 g        Sodium                       2055.24     mg        Vitamin A            132.39   RE    Iron              6.40   mg        11.01%    Calories from Sat Fat
 Saturated Fat        5.13 g        Carbohydrate                   59.01     g         Vitamin A            662.03   IU    Water¹           *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                  23.31     g         Vitamin C              8.99   mg    Ash¹             *N/A*   g         56.30%    Calories from Carbohydrates
                                                                                                                                                              30.19%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                           New Hanover County Schools
 Page 35                                                                                                     Recipe Master List                                                                             Mar 9, 2011
000254 - Black-Eyed Peas
Source:                                                                                                  Meat/Alt:    0 oz.
Number of Portions: 50                                                                                Grain/Bread:    0 SRV.
Size of Portion: 3/4 cup                                                                                    F/V/J:    0.5 Cup
                                                                                                              Milk:   0 FLOZ
Alternate Menu Name:                    Black-Eyed Peas
                                        Guisantes Eyed Negro


2nd Alternate Menu Name:                Black-Eyed Peas

                                                                                                                CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                                                                CCP: Heat to 135° F or higher.

                                                                                                                CCP: Hold at 135° F or higher.

050475 BEANS, BLACK-EYED PEAS, CANNED, SOLIDS & LIQU...                                           4 #10 cans    1. Open can and drain off half of the liquid.
000065 Chicken Base...........................................................................    1 CUP         2. Pour peas and remaining liquid into a stockpot or seam-jacketed kettle. For each #10 can of peas, add
                                                                                                                1/4 cup chicken base. Heat only long enough to bring to serving temperature, 140°. Do not allow to boil.
                                                                                                                3. Drain vegetables and place in serving pans.
                                                                                                                4. Season with salt and pepper. Place on serving line or keep warm in warming cabinet.
                                                                                                                5. Use a 6 ounce ladle to portion 3/4 cup.
                                                                                                                CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and
                                                                                                                stored properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F
                                                                                                                within 2 hours after cooling has started OR has not reached 41°F within 4 hours after cooling has started.
                                                                                                                If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/4 cup)
 Calories              206 kcal Cholesterol                                 6.00      mg         Protein              12.81   g    Calcium               48.99   mg        6.15%    Calories from Total Fat
 Total Fat            1.41 g        Sodium                                894.79      mg         Vitamin A             6.54   RE   Iron                   2.38   mg        1.50%    Calories from Sat Fat
 Saturated Fat        0.34 g        Carbohydrate                           34.59      g          Vitamin A            32.65   IU   Water¹               *0.00*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                           8.16      g          Vitamin C             6.54   mg   Ash¹                 *0.00*   g        67.22%    Calories from Carbohydrates
                                                                                                                                                                          24.90%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 36                                                                              Recipe Master List                                                                            Mar 9, 2011
001030 - Breadstick
Source: Rich's                                                                    Meat/Alt:    0 oz.
Number of Portions: 50                                                         Grain/Bread:    1 SRV.
Size of Portion: 1 each(1 oz)                                                        F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:            Breadstick
                                Panecillo

2nd Alternate Menu Name:        Breadstick

                                             CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                             CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                             CCP: Wash Hands and clean all food preparation surfaces.
097361 Bread Stick...      50 EA. 1.0 oz     1. Store Frozen at 0 F or below until ready to use.
                                             2. Remove the desired amount form shipper. Partially used shippers should be resealed and should be stored in the freezer.
                                             3. Place breadsticks on a lined sheet pan and cover with plastic.
                                             4. Allow to thaw at room temperature for 10-20 minutes.
                                             5. For a crisp breadstick, bake without proofing at 400 F for 12-15 minutes.
                                             6. For a bread-like breadstick, proof 20-30 minutes at 100 F, 97% R.H., Then Bake at 400F for 12-15 minutes.
                                             CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility at
                                             the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after
                                             cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 each(1 oz))
 Calories               65 kcal Cholesterol               2.50    mg     Protein               2.00   g      Calcium              0.00   mg        13.84%    Calories from Total Fat
 Total Fat            1.00 g        Sodium              125.00    mg     Vitamin A             0.00   RE     Iron                 4.00   mg         3.46%    Calories from Sat Fat
 Saturated Fat        0.25 g        Carbohydrate         12.50    g      Vitamin A             0.00   IU     Water¹              10.20   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.50    g      Vitamin C             0.00   mg     Ash¹                 1.03   g         76.92%    Calories from Carbohydrates
                                                                                                                                                   12.31%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 37                                                                          Recipe Master List                                                                              Mar 9, 2011
001055 - Breakfast Bites
Source: Foster Farms                                                          Meat/Alt:    1.25 oz.
Number of Portions: 50                                                     Grain/Bread:    1.75 SRV.
Size of Portion: 3 EACH                                                          F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Breakfast Bites
                             Mordeduras del Desayuno

2nd Alternate Menu Name:     Breakfast Bites

                                                          CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                          CCP: Heat to an internal temperature of 165° F or higher

                                                          CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                          CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                          CCP: Wash Hands and clean all food preparation surfaces.
094203 Breakfast Bites, Foster Farms....    3600 GRAM     Convection Oven:
                                                          350 F for 10-12 minutes for frozen.

                                                          3 Breakfast bites equals one serving. 1.75 bread, 1.25 oz meat

                                                          Shelf Life:
                                                          Frozen 270 days
                                                          CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                          leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has
                                                          not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3 EACH)
 Calories              159 kcal Cholesterol           15.16   mg     Protein               8.34   g      Calcium                0.00   mg        30.00%    Calories from Total Fat
 Total Fat            5.30 g        Sodium           454.74   mg     Vitamin A             0.00   RE     Iron                   1.36   mg         8.57%    Calories from Sat Fat
 Saturated Fat        1.52 g        Carbohydrate      18.19   g      Vitamin A             0.00   IU     Water¹                 0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      2.27   g      Vitamin C             0.00   mg     Ash¹                   0.00   g         45.71%    Calories from Carbohydrates
                                                                                                                                                 20.95%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 38                                                                           Recipe Master List                                                                            Mar 9, 2011
001046 - Breakfast Pizza
Source: Schwan's                                                               Meat/Alt:    1 oz.
Number of Portions: 100                                                     Grain/Bread:    1.5 SRV.
Size of Portion: 1 EACH(3 oz)                                                     F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Breakfast Pizza
                             Pizza del Desayuno


2nd Alternate Menu Name:     Breakfast Pizza

                                           CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                           CCP: Heat to an internal temperature of 165° F or higher

                                           CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                           CCP: Wash Hands and clean all food preparation surfaces.
000038 Breakfast Pizza...       100 EACH   Product must be cooked form frozen state for best results.

                                           Convection Oven: 350 F for 11-14 minutes.
                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility at
                                           the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after
                                           cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 EACH(3 oz))
 Calories              233 kcal Cholesterol             15.80   mg    Protein               9.76   g      Calcium            151.09   mg        44.79%    Calories from Total Fat
 Total Fat           11.60 g        Sodium            628.00    mg    Vitamin A            52.77   RE     Iron                 1.64   mg        12.90%    Calories from Sat Fat
 Saturated Fat        3.34 g        Carbohydrate        22.51   g     Vitamin A          2600.00   IU     Water¹               0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.99   g     Vitamin C             0.22   mg     Ash¹                 0.00   g         38.63%    Calories from Carbohydrates
                                                                                                                                                16.75%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 39                                                                            Recipe Master List                                                                              Mar 9, 2011
000434 - Broccoli Salad
Source:                                                                         Meat/Alt:     0 oz.
Number of Portions: 50                                                       Grain/Bread:     0 SRV.
Size of Portion: 1/2 cups                                                          F/V/J:     0.5 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:             Broccoli Salad
                                 Ensalada del Bróculi


2nd Alternate Menu Name:         Broccoli Salad

                                                                            CCP: Hold for cold service at 41° F or lower.

                                                                            CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                            CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                            CCP: Wash Hands and clean all food preparation surfaces.
019335 SUGARS,GRANULATED....                1 LB                            1. Dressing: Combine salad dressing or mayonaise, sugar, vinegar, and milk. Mix well.
002053 VINEGAR,DISTILLED.........           1/4 CUP                         2. Cut broccoli into bite size pieces. Add dressing.
900049 Milk, Skim, PET...................   2 OZ                            3. Add raisins and onions to broccoli mixture. Stir to coat all pieces with dressing. Place salad in pans, cover, label,
011090 BROCCOLI,RAW................         3 LB, chopped + 8 OZ, chopped   date and refrigerate until service. Refer to cycle procedure and Layout plan for required serving pan and utensil. Place
009298 RAISINS,SEEDLESS..........           2 LB + 4 OZ                     on salad bar. Maintain a temperature of 41° or lower.
011282 ONIONS,RAW.....................      4 OZ, chopped
900096 Mayo, Red Cal.....................   1 quart

                                                                            CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1/2 cups)
 Calories               168 kcal Cholesterol             12.12   mg    Protein                 1.56   g    Calcium               26.79   mg        33.52%   Calories from Total Fat
 Total Fat             6.26 g       Sodium              146.52   mg    Vitamin A              73.79   RE   Iron                   0.62   mg         3.37%   Calories from Sat Fat
 Saturated Fat         0.63 g       Carbohydrate         28.61   g     Vitamin A             321.27   IU   Water¹              *32.63*   g        *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber         1.58   g     Vitamin C              28.80   mg   Ash¹                 *0.65*   g         68.08%   Calories from Carbohydrates
                                                                                                                                                    3.72%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                             New Hanover County Schools
 Page 40                                                                                    Recipe Master List                                                                            Mar 9, 2011
001133 - Broccoli w/ Cheese Sauce
Source:                                                                                Meat/Alt:    0 oz.
Number of Portions: 50                                                              Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                                  F/V/J:    0.5 Cup
                                                                                            Milk:   0 FLOZ
Alternate Menu Name:             Broccoli w/ Cheese
                                 Bróculi con Queso


2nd Alternate Menu Name:         Broccoli w/Cheese

                                                                                          CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                          CCP: Heat to 135° F or higher.

                                                                                          CCP: Hold at 135° F or higher.

011093 BROCCOLI,FRZ,CHOPD,CKD,BLD,DRND,WO/SALT...                            10 1/2 LB    1. Cook broccoli and drain. Do not over cook.
900591 Cheddar Cheese Sauce Pouch.........................................   2 1/2 LB     2. Heat up cheese sauce.
                                                                                          3. Place broccoli in pans and pour 2.5lbs(1/2 bag) over broccoli.
                                                                                          4. Place on serving line.
                                                                                          5. Portion using #8 scoop to provide 1/2 cup vegetable
                                                                                          CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                          properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2
                                                                                          hours after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is
                                                                                          reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                63 kcal Cholesterol                    7.32    mg    Protein               5.15   g       Calcium             122.88    mg       38.06%   Calories from Total Fat
 Total Fat             2.67 g       Sodium                    218.98    mg    Vitamin A           201.98   RE      Iron                   0.71   mg       23.67%   Calories from Sat Fat
 Saturated Fat         1.66 g       Carbohydrate                6.19    g     Vitamin A          1072.76   IU      Water¹             *86.41*    g       *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber               2.86    g     Vitamin C            38.20   mg      Ash¹                 *0.68*   g        39.17%   Calories from Carbohydrates
                                                                                                                                                          32.55%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                              New Hanover County Schools
 Page 41                                                                                    Recipe Master List                                                                              Mar 9, 2011
000475 - Brown Rice
Source: Uncle Ben's                                                                     Meat/Alt:    0 oz.
Number of Portions: 50                                                               Grain/Bread:    1 SRV.
Size of Portion: 1/2 cup                                                                   F/V/J:    0 Cup
                                                                                             Milk:   0 FLOZ
Alternate Menu Name:                Brown Rice
                                    Arroz Moreno


2nd Alternate Menu Name:            Brown Rice

                                                                               CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                               CCP: Heat to 145° F or higher for 3 minutes

                                                                               CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                               CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
050452 RICE, LONG GRAIN, BROWN, DRY....                       5 LB             1. Stove top: Combine rice , chicken base (water and chicken base), and pepper ; bring to a boil. Stir occasionally.
000065 Chicken Base........................................   6 TBSP + 2 TSP   2. Cover tightly, simmer 20-25 minutes. Do not stir.
014429 WATER,MUNICIPAL.............................           5 QT             3. Remove form heat, transfer to shallow pans. Keep covered and in warm holding unit utnil ready to serve.
002032 PEPPER,WHITE...................................        1 TSP            4. Serve 1/2 cup servings using # 8 scoop.

                                                                               1. Oven method or compartment steamer method: Place 1/2 of rice in a steam table pan 12"x20"x2- 1/2".
                                                                               2. Heat chicken stock and pepper in a pot. Bring to a boil.
                                                                               3.cover with lid or foil.
                                                                               4. Bake 350° F, 35 minutes or Compartment Steamer 30 minutes.


                                                                               CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                               properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                               cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                               temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories               176 kcal Cholesterol                      2.50   mg    Protein               4.12   g      Calcium              13.81   mg         6.92%    Calories from Total Fat
 Total Fat             1.36 g       Sodium                       73.30   mg    Vitamin A             0.00   RE     Iron                  0.68   mg         1.37%    Calories from Sat Fat
 Saturated Fat         0.27 g       Carbohydrate                 35.75   g     Vitamin A             0.00   IU     Water¹             *94.55*   g        *0.00%*    Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                 1.59   g     Vitamin C             0.01   mg     Ash¹                *0.10*   g         81.14%    Calories from Carbohydrates
                                                                                                                                                           9.36%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                  New Hanover County Schools
 Page 42                                                                           Recipe Master List                                                                          Mar 9, 2011
000594 - Brownie, Chocolate, Iced
Source: Otis Spunkmeyer                                                        Meat/Alt:     0 oz.
Number of Portions: 100                                                     Grain/Bread:     0 SRV.
Size of Portion: each(2 oz)                                                       F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:          Ice Chocolate Brownie
                              Hielo Brownie de Chocola

2nd Alternate Menu Name:      Ice Chocolate Brownie

                                                      CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900617 Brownie, Chocolate, Iced...     100 serving    Defrosting: Thaw in original packaging per manufacturer's instructions.

                                                      CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(2 oz))
 Calories              250 kcal Cholesterol            15.00 mg       Protein                 2.00   g      Calcium             0.00   mg       43.20%    Calories from Total Fat
 Total Fat           12.00 g        Sodium            160.00 mg       Vitamin A              20.00   RE     Iron                0.72   mg        9.00%    Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate       35.00 g        Vitamin A             100.00   IU     Water¹             *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00 g        Vitamin C               0.00   mg     Ash¹               *N/A*   g        56.00%    Calories from Carbohydrates
                                                                                                                                                 3.20%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 43                                                                           Recipe Master List                                                                         Mar 9, 2011
001142 - Brownie, Low Fat
Source: Glister                                                                Meat/Alt:    0 oz.
Number of Portions: 85                                                      Grain/Bread:    0 SRV.
Size of Portion: 1 each                                                           F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Low Fat Brownie
                              Brownie


2nd Alternate Menu Name:      Low Fat Brownie

                                          CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                          CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
075009 WATER,WARM........        3 CUP    1. Pour total water into mixer. Add Brownie Mix
000060 BROWNIE, low fat....      6 LB     2. Blend 1 minute on low-speed
                                          3. Scrap bowl and mix an additional minute on low speed.
                                          4. Spread batter enenly in a greased and floured pan.
                                          5. Bake at 300 degrees for 20-25 minutes
                                          6. Cool product and cut 8x10



*Nutrients are based upon 1 Portion Size (1 each)
 Calories               130 kcal Cholesterol           0.00   mg      Protein               1.00   g     Calcium               0.17   mg        17.31%   Calories from Total Fat
 Total Fat             2.50 g       Sodium           100.31   mg      Vitamin A             0.00   RE    Iron                  1.08   mg         3.46%   Calories from Sat Fat
 Saturated Fat         0.50 g       Carbohydrate      26.01   g       Vitamin A             0.00   IU    Water¹                8.46   g        *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber      1.00   g       Vitamin C             0.00   mg    Ash¹                  0.01   g         80.00%   Calories from Carbohydrates
                                                                                                                                                 3.08%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 44                                                                          Recipe Master List                                                                              Mar 9, 2011
000464 - Burrito, Bean & Cheese
Source: Baja                                                                  Meat/Alt:     2 oz.
Number of Portions: 50                                                     Grain/Bread:     2 SRV.
Size of Portion: 1 EACH(5.75 oz)                                                 F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         Bean & Cheese Burrito
                             Burrito de Frijoles

2nd Alternate Menu Name:     Bean & Cheese Burrito

                                                           CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                           CCP: Heat to 140° F or higher

                                                           CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                           CCP: Wash Hands and clean all food preparation surfaces.
990079 Burrito, Bean & Cheese- 07/08....    50 (1 EACH)    ALLERGENS (Check all that apply) Date Completed: April '07
                                                           Milk and dairy
                                                           Soy
                                                           Wheat

                                                           Need to review cooking instructions on box.
                                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                           leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has
                                                           not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 EACH(5.75 oz))
 Calories              340 kcal Cholesterol             5.00   mg    Protein                15.00   g    Calcium             200.00   mg         15.88%   Calories from Total Fat
 Total Fat            6.00 g        Sodium           620.00    mg    Vitamin A             150.00   RE   Iron                  4.50   mg          5.29%   Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate       57.00   g     Vitamin A             750.00   IU   Water¹               *N/A*   g           0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      11.00   g     Vitamin C               3.60   mg   Ash¹                 *N/A*   g          67.06%   Calories from Carbohydrates
                                                                                                                                                 17.65%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                         New Hanover County Schools
 Page 45                                                                                 Recipe Master List                                                                            Mar 9, 2011
000259 - Cabbage, Boiled
Source:                                                                              Meat/Alt:    0 oz.
Number of Portions: 100                                                           Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                                F/V/J:    0.5 Cup
                                                                                          Milk:   0 FLOZ
Alternate Menu Name:              Cabbage
                                  Col


2nd Alternate Menu Name:          Cabbage

011109 CABBAGE,RAW...............           14 5/8 LB   1. Cut cabbage heads in half and remove core. Place the flat side of the cabbage half on a cutting board and cut in half again. Keeping flat
900172 Butter Buds, dehydrated...           4 OZ        side of the wedge on the cutting board, use a knife to cut 1/2" slices of cabbage. Repeat with remaining heads of cabbage.
900181 Base, Ham........................    2 OZ        2. Place cabbage into stockpot and cover with water, or put into steam pans, depending on the method of cooking. Add 2 oz of ham base per
002030 PEPPER,BLACK...............          2 TSP       4 heads of cabbage if boiling. Cook cabbage 15 minutes after water boils.
                                                        3. If boiling, add water to cover and 2 oz of ham base per 4 heads of cabbage. Bring to a boil, and boil 15 minutes. Drain, reserving some
                                                        liquid. Put into serving pans and add enough liquid to keep moist. Season with pepper.
                                                        4. If steaming, put pans into steamer and steam for 10 minutes. Remove from steamer and put into serving pans. Combine 1 quart of hot
                                                        water and 2 oz ham base. Pour over cabbage just to moisten. Season with pepper.
                                                        5. Place cooked cabbage on the serving line, or in a warming cabinet until needed.
                                                        6. Portion with 1/2 cup scoop or ladle
                                                        CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                        CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
                                                        CCP: Wash Hands and clean all food preparation surfaces.
                                                        CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                        CCP: Heat to an internal temperature of 145° F or higher

                                                        CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the
                                                        facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F
                                                        within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                22 kcal Cholesterol                 0.00   mg     Protein                 0.95   g    Calcium              26.68   mg          2.75%   Calories from Total Fat
 Total Fat             0.07 g       Sodium                 136.68   mg     Vitamin A               8.62   RE   Iron                  0.32   mg          0.93%   Calories from Sat Fat
 Saturated Fat         0.02 g       Carbohydrate             5.10   g      Vitamin A              65.03   IU   Water¹               61.05   g         *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber            1.67   g      Vitamin C              24.25   mg   Ash¹                  0.43   g          92.07%   Calories from Carbohydrates
                                                                                                                                                       17.10%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 46                                                                               Recipe Master List                                                                         Mar 9, 2011
001132 - Cake, Frosted
Source: Gilster                                                                    Meat/Alt:    0 oz.
Number of Portions: 80                                                          Grain/Bread:    0 SRV.
Size of Portion: 1 piece                                                              F/V/J:    0 Cup
                                                                                        Milk:   0 FLOZ
Alternate Menu Name:              Fresh Baked Cake
                                  Torta


2nd Alternate Menu Name:          Fresh Baked Cake

093343 Cake Mix, Yellow..........................   5 LB           1. Buttercream icing must be removed from the freezer and allowed to be thawed under refrigeration for a minimum of 24 hours.
900166 Icing, vanilla bettercreme 05-06....         2 LB           2. Prepare cake mix by combining 1-5# bag of cake mix with 7.25 cups water in the bowl of an electric mixer.
075010 WATER,COLD.............................      1 AS NEEDED    3. Combine on speed #1 until moistened. Increase mixer speed to #2 and continue to mix for 2 minutes.
                                                                   4. Pour cake batter into a greased sheet pan. Bake in a 350° oven 20 minutes. Check for doneness.
                                                                   5. Remove from oven, cool and frost.
                                                                   6. For each sheet pan of cake produced, remove 2# of buttercream icing from the container and place in a mixing bowl. Stir on
                                                                   speed one with a paddle attachment until creamy.
                                                                   7. Ice cake and cut into 8 x 10 pieces. (80 pieces per pan of cake).


                                                                   CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                   CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (1 piece)
 Calories               131 kcal Cholesterol                0.00   mg     Protein               1.98   g     Calcium              52.74   mg        19.61%   Calories from Total Fat
 Total Fat             2.85 g       Sodium                255.20   mg     Vitamin A             0.00   RE    Iron                  0.47   mg        11.88%   Calories from Sat Fat
 Saturated Fat         1.73 g       Carbohydrate           23.49   g      Vitamin A             0.00   IU    Water¹                0.01   g        *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber           0.00   g      Vitamin C             0.00   mg    Ash¹                  0.00   g         71.86%   Calories from Carbohydrates
                                                                                                                                                     6.05%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                          New Hanover County Schools
 Page 47                                                                                 Recipe Master List                                                                            Mar 9, 2011
000070 - California Blend
Source:                                                                              Meat/Alt:    0 oz.
Number of Portions: 100                                                           Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                                F/V/J:    0.5 Cup
                                                                                          Milk:   0 FLOZ
Alternate Menu Name:              California Blend
                                  Vehículos Mezclados


2nd Alternate Menu Name:          California Blend

900045 California Blend.................   25 LB     1. Vegetables can be cooked on stove top or steamer.
900172 Butter Buds, dehydrated...          4 OZ      2a. Stove top: Place vegetables in apot. Add hot water to just cover or as indicated.. Bring to a boil; cover. Reduce heat and cook gently for
002030 PEPPER,BLACK...............         1 TSP     indicated time or until vegetables are just tender. Do not over cook. Drain and transfer to a serving pan. Add butter buds and pepper. Approximate
                                                     cooking time 7-9 minutes.
                                                     2b. Steamer: Place vegetables in servign pan with a small amount of water. Steam for approximatley 5-7 minutes. Drain and add Butter buds and
                                                     pepper. Do not over cook.
                                                     3. Serve 1/2 cup portions with a # 8 scoop.

                                                     Vegetables should have a bright color.


                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                     CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                     CCP: Wash Hands and clean all food preparation surfaces.
                                                     CCP: Heat to an internal temperature of 145° F or higher

                                                     CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                     CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility
                                                     at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4
                                                     hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                45 kcal Cholesterol                  0.00   mg     Protein              2.67    g      Calcium             26.77   mg         0.01%      Calories from Total Fat
 Total Fat             0.00 g       Sodium                   86.39   mg     Vitamin A         1200.69    RE     Iron                 0.49   mg         0.00%      Calories from Sat Fat
 Saturated Fat         0.00 g       Carbohydrate              7.82   g      Vitamin A         6003.49    IU     Water¹               0.00   g        *0.00%*      Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber             2.67   g      Vitamin C           28.02    mg     Ash¹                 0.00   g         70.10%      Calories from Carbohydrates
                                                                                                                                                      23.94%      Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 48                                                                                Recipe Master List                                                                              Mar 9, 2011
000022 - Carrot Sticks
Source:                                                                             Meat/Alt:    0 oz.
Number of Portions: 50                                                           Grain/Bread:    0 SRV.
Size of Portion: bags(.5 cup)                                                          F/V/J:    0.5 Cup
                                                                                         Milk:   0 FLOZ
Alternate Menu Name:            Carrot Sticks
                                Palillo de Zanahoria


2nd Alternate Menu Name:        Carrot Sticks

                                                CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                CCP: Refrigerate until served.

011124 CARROTS,RAW...             15 5/8 LB     Place baby carrot bags in chilled pan for self service.

                                                CCP: Fresh produce is removed from storage, washed in potable water and prepared for service. Fruit/Veg. requiring further preparation will be cut
                                                into bite-size pieces, placed in individual serving containers and placed in refrigerator or cooler until service. At service as fruit/veg removed from
                                                cooler, it is assigned a batch # and time/temp recorded. Any fruit/veg remaining on line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (bags(.5 cup))
 Calories               58 kcal Cholesterol              0.00 mg           Protein              1.32      g     Calcium             46.70   mg          5.27%    Calories from Total Fat
 Total Fat            0.34 g        Sodium              97.65 mg           Vitamin A         3980.98      RE    Iron                 0.42   mg          0.88%    Calories from Sat Fat
 Saturated Fat        0.06 g        Carbohydrate        13.56 g            Vitamin A        23791.05      IU    Water¹             124.95   g           0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        3.96 g            Vitamin C            8.35      mg    Ash¹                 1.37   g          93.46%    Calories from Carbohydrates
                                                                                                                                                        9.07%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                          New Hanover County Schools
 Page 49                                                                                 Recipe Master List                                                                               Mar 9, 2011
000260 - Carrots, Canned, Cooked
Source:                                                                             Meat/Alt:    0 oz.
Number of Portions: 100                                                          Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                               F/V/J:    0.5 Cup
                                                                                         Milk:   0 FLOZ
Alternate Menu Name:             Cooked Carrots
                                 Zanahorias Cocinadas


2nd Alternate Menu Name:         Cooked Carrots

                                                                           CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                           CCP: Heat to an internal temperature of 145° F or higher

                                                                           CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                           CCP: Wash Hands and clean all food preparation surfaces.
011128 CARROTS,CND,REG PK,DRND SOL....                     4 7/8 #10 CAN   1. Vegetables can be cooked on stove top or steamer.
900172 Butter Buds, dehydrated..........................   4 7/8 OZ        2a. Stove top: Open cans of vegetables. Place vegetables in a pot. Add more water if needed. Simmer about 10 minutes,
002030 PEPPER,BLACK.....................................   4 7/8 TSP       stirring gently. Do not allow to boil. Drain some of the liquid and transfer to a serving pan. Add 1 oz of butter buds and 1 tsp
                                                                           pepper per #10 can.
                                                                           2b. Steamer: Place vegetables in serving pan. Steam for approximatley 3-4 minutes. Drain some of the liquid and add 1 oz
                                                                           butter buds and 1 tsp pepperper #10 can. Do not over cook.
                                                                           3. Serve 1/2 cup portions using # 8 scoop.

                                                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                           properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                           cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                           temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                29 kcal Cholesterol                  0.00   mg    Protein               0.60   g       Calcium               23.58   mg          5.59%   Calories from Total Fat
 Total Fat             0.18 g       Sodium                  271.60   mg    Vitamin A          1274.20   RE      Iron                   0.62   mg          1.07%   Calories from Sat Fat
 Saturated Fat         0.03 g       Carbohydrate              6.55   g     Vitamin A         10336.22   IU      Water¹                86.02   g         *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber             1.42   g     Vitamin C             2.52   mg      Ash¹                   0.63   g          90.90%   Calories from Carbohydrates
                                                                                                                                                          8.37%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 50                                                                            Recipe Master List                                                                           Mar 9, 2011
000267 - Celery Sticks
Source: N.H.C.S.                                                                Meat/Alt:     0 oz.
Number of Portions: 100                                                      Grain/Bread:     0 SRV.
Size of Portion: 1/4 cup                                                           F/V/J:     0.25 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:          Celery Sticks
                              Tallo de Apio

2nd Alternate Menu Name:      Celery Sticks

011143 CELERY,RAW...          7 1/4 LB   Fresh celery is removed from storage or refrigeration and wahsed in potable water. Cut into 1/2 inch by 4 inch strips. Wrap or cup 1/4 cup (about 3
                                         sticks) and allow students to self serve.

                                         Document batch and temperature per New Hanover County Health T.I.L.T. instructions. Any produce remaining on the line for longer than 2 hours will
                                         be discarded.


                                         CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                         CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
                                         CCP: Wash Hands and clean all food preparation surfaces.
                                         CCP: Produce (fruits and vegetables) Wash throughly before use.
                                         CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1/4 cup)
 Calories                5 kcal Cholesterol              0.00   mg     Protein                 0.23   g    Calcium             13.06   mg        9.56%    Calories from Total Fat
 Total Fat            0.06 g        Sodium              26.13   mg     Vitamin A               4.25   RE   Iron                 0.07   mg        2.36%    Calories from Sat Fat
 Saturated Fat        0.01 g        Carbohydrate         0.97   g      Vitamin A             146.64   IU   Water¹              31.17   g        *N/A*%    Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber        0.52   g      Vitamin C               1.01   mg   Ash¹                 0.24   g        74.25%    Calories from Carbohydrates
                                                                                                                                                17.25%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 51                                                                             Recipe Master List                                                                          Mar 9, 2011
000179 - Cereal Bar, Cinn Toast Crunch
Source: General Mills                                                            Meat/Alt:     0 oz.
Number of Portions: 50                                                        Grain/Bread:     0.75 SRV.
Size of Portion: each(1.6 oz)                                                       F/V/J:     0 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:            Cinn Toast Crunch Bar
                                barra del cereal


2nd Alternate Menu Name:        Cinn Toast Crunch Bar

                                                                 CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                 CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                 CCP: Wash Hands and clean all food preparation surfaces.
900223 Cereal Bar, Cinnamon Toast Crunch....       50 EACH       Place on serving line for self service.


*Nutrients are based upon 1 Portion Size (each(1.6 oz))
 Calories              181 kcal Cholesterol               0.00   mg     Protein                 3.02   g    Calcium            252.00   mg        20.00%    Calories from Total Fat
 Total Fat            4.03 g        Sodium              141.12   mg     Vitamin A             151.20   RE   Iron                 5.44   mg        10.00%    Calories from Sat Fat
 Saturated Fat        2.02 g        Carbohydrate         33.26   g      Vitamin A             755.99   IU   Water¹              *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.01   g      Vitamin C               9.07   mg   Ash¹                *N/A*   g         73.33%    Calories from Carbohydrates
                                                                                                                                                   6.67%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 52                                                                            Recipe Master List                                                                         Mar 9, 2011
000446 - Cereal Bar,Cocoa Puff
Source: General Mills                                                           Meat/Alt:    0 oz.
Number of Portions: 100                                                      Grain/Bread:    0.5 SRV.
Size of Portion: each                                                              F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Cereal Bar
                             barra del cereal


2nd Alternate Menu Name:     Cereal Bar

990041 Cereal Bar, Cocoa Puffs...      100 (1 bar)   ALLERGENS (Check all that apply) Date Completed: April 2007
                                                     Milk and dairy
                                                     Eggs
                                                     Tree nuts
                                                     Peanuts
                                                     Wheat


                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (each)
 Calories              160 kcal Cholesterol             0.00   mg      Protein               2.00   g     Calcium            200.00   mg        22.50%    Calories from Total Fat
 Total Fat            4.00 g        Sodium            105.00   mg      Vitamin A             0.00   RE    Iron                 3.60   mg         2.81%    Calories from Sat Fat
 Saturated Fat        0.50 g        Carbohydrate       29.00   g       Vitamin A             0.00   IU    Water¹              *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       2.00   g       Vitamin C             0.00   mg    Ash¹                *N/A*   g         72.50%    Calories from Carbohydrates
                                                                                                                                                 5.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                  New Hanover County Schools
 Page 53                                                                                          Recipe Master List                                                                           Mar 9, 2011
000354 - Cereal Variety, 08-09
Source: General Mills                                                                         Meat/Alt:     0 oz.
Number of Portions: 4                                                                      Grain/Bread:     1 SRV.
Size of Portion: 1 bowl                                                                          F/V/J:     0 Cup
                                                                                                   Milk:    0 FLOZ
Alternate Menu Name:                 Variety of Cereal
                                     Variedad de Cereales

2nd Alternate Menu Name:             Variety of Cereal

900112 Cereal, Cheerios..........................................   1 (1 bowl)
008274 CEREALS RTE,BERRY BERRY KIX..........                        1 OZ
008272 CEREALS RTE,CINN TOAST CRUNCH...                             1 OZ
008035 CEREALS RTE,GOLDEN GRAHAMS........                           1 OZ
900127 Cereal, Fruity Cheerios................................      1 OZ

                                                                                  CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                  CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (1 bowl)
 Calories              134 kcal Cholesterol                           0.00   mg     Protein                  1.73   g    Calcium           123.45   mg        15.31%    Calories from Total Fat
 Total Fat            2.27 g        Sodium                          204.32   mg     Vitamin A              178.52   RE   Iron                4.89   mg         1.48%    Calories from Sat Fat
 Saturated Fat        0.22 g        Carbohydrate                     26.81   g      Vitamin A              639.34   IU   Water¹              0.51   g          0.05%    Calories from Trans Fat
 Trans Fat¹           0.01 g        Dietary Fiber                     1.43   g      Vitamin C                6.09   mg   Ash¹                0.70   g         80.19%    Calories from Carbohydrates
                                                                                                                                                               5.17%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                  New Hanover County Schools
 Page 54                                                                           Recipe Master List                                                                           Mar 9, 2011
000301 - Cereal, Berry Berry Kix
Source: General Mills                                                         Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     1 SRV.
Size of Portion: 1 bowl pac                                                      F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:          Berry Berry Kix
                              Baya Kix de la baya


2nd Alternate Menu Name:      Berry Berry Kix

                                                                 CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                 CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
008274 CEREALS RTE,BERRY BERRY KIX....              1200 GRAM    Allergen:
                                                                 Wheat
                                                                 Berry Berry Kix Cereal is packed pre-portioned. Keep in the dry store room until ready to use. 1 cereal bowl pac counts
                                                                 towards 1 bread. You may need to serve 2 cereals or other alternative to count towards 2 breads for breakfast.

                                                                 Place on serving line for self service.

*Nutrients are based upon 1 Portion Size (1 bowl pac)
 Calories               96 kcal Cholesterol             0.00 mg      Protein                 0.80   g      Calcium           31.92   mg        11.25%    Calories from Total Fat
 Total Fat            1.20 g        Sodium            127.92 mg      Vitamin A             180.24   RE     Iron               3.60   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       20.80 g       Vitamin A             400.08   IU     Water¹             0.55   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.79 g       Vitamin C               4.80   mg     Ash¹               0.54   g         86.67%    Calories from Carbohydrates
                                                                                                                                                3.33%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 55                                                                               Recipe Master List                                                                      Mar 9, 2011
000332 - Cereal, Cheerios
Source: General Mills                                                            Meat/Alt:     0 oz.
Number of Portions: 50                                                        Grain/Bread:     1 SRV.
Size of Portion: 1 bowl                                                             F/V/J:     0 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:         Cheerios

                             Cheerios


2nd Alternate Menu Name:     Cheerios

                                             CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                             CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900112 Cereal, Cheerios...     50 (1 bowl)   Cereal is packed pre-portioned. Keep in the dry store room until ready to use. 1 cereal bowl pac counts towards 1 bread. You may need to serve 2
                                             cereals or other alternative to count towards 2 breads for breakfast.

                                             Place on serving line for self service.

*Nutrients are based upon 1 Portion Size (1 bowl)
 Calories               70 kcal Cholesterol             0.00    mg      Protein                 2.00   g    Calcium          80.00   mg        12.86%   Calories from Total Fat
 Total Fat            1.00 g        Sodium            120.00    mg      Vitamin A              60.00   RE   Iron              4.50   mg         0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       14.00    g       Vitamin A             600.00   IU   Water¹            0.00   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       2.00    g       Vitamin C               3.60   mg   Ash¹              0.00   g         80.00%   Calories from Carbohydrates
                                                                                                                                               11.43%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                  New Hanover County Schools
 Page 56                                                                          Recipe Master List                                                                              Mar 9, 2011
000300 - Cereal, Cinn. Toast Crunch
Source: General Mills                                                         Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     1 SRV.
Size of Portion: 1 bowl pac                                                      F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:          Cinnamon Toast Crunch
                              tostadas de canela crisi

008272 CEREALS RTE,CINN TOAST CRUNCH...                  1400 GRAM   Cinnamon Toast Crunch is packed pre-portioned. Keep in the dry storeroom until ready to use. 1 cereal bowl pac counts
                                                                     towards 1 bread. May need to serve 2 cereal bowls or one cereal and other alternative to count towards 2 breads for
                                                                     breakfast.

                                                                     Place on serving line for self service.
                                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (1 bowl pac)
 Calories              121 kcal Cholesterol             0.00 mg      Protein                 1.48   g    Calcium            126.28   mg        19.50%   Calories from Total Fat
 Total Fat            2.63 g        Sodium            196.28 mg      Vitamin A             210.28   RE   Iron                 5.12   mg         2.96%   Calories from Sat Fat
 Saturated Fat        0.40 g        Carbohydrate       22.32 g       Vitamin A             923.72   IU   Water¹               0.74   g          0.23%   Calories from Trans Fat
 Trans Fat¹           0.03 g        Dietary Fiber       1.06 g       Vitamin C               6.58   mg   Ash¹                 0.84   g         73.65%   Calories from Carbohydrates
                                                                                                                                                4.87%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                  New Hanover County Schools
 Page 57                                                                          Recipe Master List                                                                          Mar 9, 2011
001074 - Cereal, Golden Grahams
Source: General Mills                                                         Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     1 SRV.
Size of Portion: 1 bowl pac                                                      F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:          Golden Grahams
                              Grahams de Oro


2nd Alternate Menu Name:      Golden Grahams

096210 Golden Grahams:General Mills...      50 (1 Bowlpak)    Golden Grahams cereal is packed pre-portioned. Keep in the dry store room until ready to use. 1 cereal bowl pac counts towards
                                                              1 bread. You may need to serve 2 cereals or other alternative to count towards 2 breads for breakfast.

                                                              Place on serving line for self service.
                                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                              CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (1 bowl pac)
 Calories               90 kcal Cholesterol             0.00 mg      Protein                 1.00   g    Calcium             80.00   mg        10.00%    Calories from Total Fat
 Total Fat            1.00 g        Sodium            220.00 mg      Vitamin A             882.00   RE   Iron                 3.60   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       20.00 g       Vitamin A             400.00   IU   Water¹               0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00 g       Vitamin C               4.80   mg   Ash¹                 0.00   g         88.89%    Calories from Carbohydrates
                                                                                                                                                4.44%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 58                                                                               Recipe Master List                                                                         Mar 9, 2011
000188 - Cereal, Raisin Bran
Source: Kelloggs                                                                   Meat/Alt:     0 oz.
Number of Portions: 50                                                          Grain/Bread:     1 SRV.
Size of Portion: bowl                                                                 F/V/J:     0 Cup
                                                                                        Milk:    0 FLOZ
Alternate Menu Name:            Raisin Bran
                                Salvado de pasa


2nd Alternate Menu Name:        Raisin Bran

900419 Cereal, Raisin Bran...       1650 GRAM

                                                    CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                    CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                    CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                    CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                    CCP: Wash Hands and clean all food preparation surfaces.
                                                    CCP: Wash Hands and clean all food preparation surfaces.
                                                    CCP: Heat to an internal temperature of 145° F or higher

                                                    CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.



*Nutrients are based upon 1 Portion Size (bowl)
 Calories              100 kcal Cholesterol                0.00   mg      Protein                 2.00   g    Calcium           600.00   mg         4.50%    Calories from Total Fat
 Total Fat            0.50 g        Sodium               140.00   mg      Vitamin A              60.00   RE   Iron               10.80   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate          25.00   g       Vitamin A             300.00   IU   Water¹              0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          3.00   g       Vitamin C               0.00   mg   Ash¹                0.00   g        100.00%    Calories from Carbohydrates
                                                                                                                                                    8.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 59                                                                          Recipe Master List                                                            Mar 9, 2011
000203 - Cereal, Rice Krispies
Source:                                                                       Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     1 SRV.
Size of Portion: bowl                                                            F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         Rice Krispies
                             Arroz Krispies

2nd Alternate Menu Name:     Rice Krispies

900426 Rice Krispies...     900 GRAM


*Nutrients are based upon 1 Portion Size (bowl)
 Calories               70 kcal Cholesterol            0.00   mg     Protein                 1.00   g    Calcium    0.00   mg      0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium           120.00   mg     Vitamin A              40.00   RE   Iron       4.50   mg      0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate      16.00   g      Vitamin A             200.00   IU   Water¹    *N/A*   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      0.00   g      Vitamin C               2.40   mg   Ash¹      *N/A*   g      91.43%   Calories from Carbohydrates
                                                                                                                                   5.71%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 60                                                                           Recipe Master List                                                                           Mar 9, 2011
000523 - Cheddar Cheese Stick
Source:                                                                        Meat/Alt:     1 oz.
Number of Portions: 50                                                      Grain/Bread:     0 SRV.
Size of Portion: each                                                             F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Cheddar Cheese Stick
                             Queso Cheddar Stick

2nd Alternate Menu Name:     Cheddar Cheese Stick

                                                         CCP: Hold for cold service at 41° F or lower.

                                                         CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
900465 Cheddar Cheese Stick, RF, LOL....       50 each   Place on in cold well on serving line for self service.

                                                         CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each)
 Calories               91 kcal Cholesterol           20.25   mg      Protein                 7.09   g    Calcium           202.50   mg        70.00%    Calories from Total Fat
 Total Fat            7.09 g        Sodium           182.25   mg      Vitamin A              81.00   RE   Iron                0.00   mg        45.00%    Calories from Sat Fat
 Saturated Fat        4.56 g        Carbohydrate       0.00   g       Vitamin A             404.99   IU   Water¹             *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      0.00   g       Vitamin C               0.00   mg   Ash¹               *N/A*   g          0.00%    Calories from Carbohydrates
                                                                                                                                               31.11%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 61                                                                           Recipe Master List                                                                         Mar 9, 2011
000447 - Cheerios, Fruity Bowlpack
Source: General Mills                                                          Meat/Alt:     0 oz.
Number of Portions: 50                                                      Grain/Bread:     1 SRV.
Size of Portion: EACH                                                             F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Fruity Cheerios
                             Cheerios con Sabor Fruta

2nd Alternate Menu Name:     Fruity Cheerios

990042 Fruity Cheerios....    50 EACH     ALLERGEN INFO:
                                          Date Completed: April 2007
                                          Wheat
                                          CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                          CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (EACH)
 Calories               90 kcal Cholesterol             0.00   mg     Protein                 1.00   g    Calcium             80.00   mg        10.00%   Calories from Total Fat
 Total Fat            1.00 g        Sodium            120.00   mg     Vitamin A              80.00   RE   Iron                 3.60   mg         0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       21.00   g      Vitamin A             400.00   IU   Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00   g      Vitamin C              12.00   mg   Ash¹                *N/A*   g         93.33%   Calories from Carbohydrates
                                                                                                                                                 4.44%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 62                                                                               Recipe Master List                                                                            Mar 9, 2011
000575 - Cheese Cup, Cheddar
Source: NHCS                                                                       Meat/Alt:     1 oz.
Number of Portions: 100                                                         Grain/Bread:     0 SRV.
Size of Portion: each                                                                 F/V/J:     0 Cup
                                                                                        Milk:    0 FLOZ
Alternate Menu Name:         Cheddar Cheese Cup
                             queso cheddar Copa

2nd Alternate Menu Name:     Cheddar Cheese Cup

                                                    CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                    CCP: Heat to 140° F or higher

                                                    CCP: Hold at 135° F or higher.

                                                    CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                                    CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900593 Cheese Cup, Cheddar...        100 each       May be heated or served at room temperature. If heated, place on tray and heat in warming cabinet until internal temperature reaches 140°F.

                                                    CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the
                                                    facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F
                                                    within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (each)
 Calories              130 kcal Cholesterol               30.00   mg      Protein                 8.00   g    Calcium            300.00   mg        62.31%    Calories from Total Fat
 Total Fat            9.00 g        Sodium               780.00   mg      Vitamin A              60.00   RE   Iron                 0.36   mg        41.54%    Calories from Sat Fat
 Saturated Fat        6.00 g        Carbohydrate           4.00   g       Vitamin A             300.00   IU   Water¹              *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          0.00   g       Vitamin C               0.00   mg   Ash¹                *N/A*   g         12.31%    Calories from Carbohydrates
                                                                                                                                                    24.61%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 63                                                                          Recipe Master List                                                                          Mar 9, 2011
000574 - Cheese Cup, Jalapeno LOL
Source:                                                                       Meat/Alt:     1 oz.
Number of Portions: 100                                                    Grain/Bread:     0 SRV.
Size of Portion: 1 each                                                          F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         Jalapeno Cheese Cup
                             Taza de queso

2nd Alternate Menu Name:     Jalapeno Cheese Cup

                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                     CCP: Heat to 140° F or higher

                                                     CCP: Hold at 135° F or higher.

                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900592 Cheese Cup, Jalapeno LOL...        100 each   May be heated or served at room temperature. If heated, place on tray and heat in warming cabinet until internal temperature reaches
                                                     140°F.

*Nutrients are based upon 1 Portion Size (1 each)
 Calories              130 kcal Cholesterol            4.00   mg     Protein                 8.00   g    Calcium           300.00   mg        62.31%   Calories from Total Fat
 Total Fat            9.00 g        Sodium           830.00   mg     Vitamin A              60.00   RE   Iron                0.36   mg        41.54%   Calories from Sat Fat
 Saturated Fat        6.00 g        Carbohydrate       4.00   g      Vitamin A             300.00   IU   Water¹             *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      0.00   g      Vitamin C               0.00   mg   Ash¹               *N/A*   g         12.31%   Calories from Carbohydrates
                                                                                                                                              24.61%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 64                                                                            Recipe Master List                                                                             Mar 9, 2011
000578 - Cheese Pizza, 7" Red Baron
Source:                                                                         Meat/Alt:     2 oz.
Number of Portions: 100                                                      Grain/Bread:     5 SRV.
Size of Portion: each (7.91 oz)                                                    F/V/J:     0.125 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:          Cheese Pizza
                              Queso para Pizza

2nd Alternate Menu Name:      Cheese Pizza

                                                        CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                        CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


900604 Pizza, Cheese, 7" Red Baron....       100 each   Keep frozen until ready to use. Place pizzas in prepared pans. Convection oven: 350 °F for 11 to 13 minutes. Conventional: 400°F for 15
                                                        to 17 minutes. Conveyor oven: 400°F for 6 to 6 1/2 minutes. Due to variances in oven regulators, cooking times and temperatures may
                                                        require adjustments.
                                                        CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving
                                                        the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached
                                                        41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (each (7.91 oz))
 Calories              540 kcal Cholesterol              35.00   mg    Protein                26.00   g    Calcium             400.00   mg        28.33%    Calories from Total Fat
 Total Fat           17.00 g        Sodium            1210.00    mg    Vitamin A             100.00   RE   Iron                  4.50   mg        15.00%    Calories from Sat Fat
 Saturated Fat        9.00 g        Carbohydrate         71.00   g     Vitamin A             500.00   IU   Water¹               *N/A*   g          0.83%    Calories from Trans Fat
 Trans Fat¹           0.50 g        Dietary Fiber         3.00   g     Vitamin C               0.00   mg   Ash¹                 *N/A*   g         52.59%    Calories from Carbohydrates
                                                                                                                                                  19.26%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 65                                                                          Recipe Master List                                                                     Mar 9, 2011
000595 - Cheese stick, Mozz., 1oz
Source: Land O Lakes                                                          Meat/Alt:     1 oz.
Number of Portions: 100                                                    Grain/Bread:     0 SRV.
Size of Portion: each                                                            F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         Cheese Stick
                             queso de palo

2nd Alternate Menu Name:     Cheese Stick

                                                          CCP: Hold for cold service at 41° F or lower.

900618 Cheese, String, Mozzarella, Light...    100 each

                                                          CCP: Maintain all potenitally hazardous cold foods at 41° F or colder.


                                                          CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each)
 Calories               60 kcal Cholesterol           10.00   mg     Protein                 8.00   g     Calcium            200.00   mg   37.50%   Calories from Total Fat
 Total Fat            2.50 g        Sodium           210.00   mg     Vitamin A              40.00   RE    Iron                 0.00   mg   30.00%   Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate       1.00   g      Vitamin A             200.00   IU    Water¹              *N/A*   g     0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      0.00   g      Vitamin C               0.00   mg    Ash¹                *N/A*   g     6.67%   Calories from Carbohydrates
                                                                                                                                           53.33%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                 New Hanover County Schools
 Page 66                                                                                           Recipe Master List                                                                             Mar 9, 2011
001078 - Cheese Toast
Source:                                                                                        Meat/Alt:     1 oz.
Number of Portions: 100                                                                     Grain/Bread:     1 SRV.
Size of Portion: 1 slice                                                                          F/V/J:     0 Cup
                                                                                                    Milk:    0 FLOZ
Alternate Menu Name:                Cheese Toast
                                    Tostada del Queso


2nd Alternate Menu Name:            Cheese Toast

                                                                                              CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                              CCP: Wash Hands and clean all food preparation surfaces.
900583 Bread, 100%WG, Nature's Own Franklin '10,.9oz....                    100 (1 Slice)     1. Place bread slice on lightly greased sheet pan.
900238 Cheese, Slices, RF, .5 oz.........................................   200 (1 slice)     2. Top each slice of bread with 1 oz of cheese (2 slices)
                                                                                              3. Bake , Convection oven 350 degrees F, 10-15 minutes.
                                                                                              4. Bake until bread is lightly browned and cheese is melted.
                                                                                              5. Serve warm.


                                                                                              CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                              properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours
                                                                                              after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated,
                                                                                              internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 slice)
 Calories              140 kcal Cholesterol                         15.00   mg     Protein                   11.00   g    Calcium            200.00    mg       35.36%    Calories from Total Fat
 Total Fat            5.50 g        Sodium                         535.00   mg     Vitamin A                 60.00   RE   Iron                  0.72   mg       16.07%    Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate                    14.00   g      Vitamin A                300.00   IU   Water¹              *0.00*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                    2.00   g      Vitamin C                  0.00   mg   Ash¹                *0.00*   g        40.00%    Calories from Carbohydrates
                                                                                                                                                                31.43%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                 New Hanover County Schools
 Page 67                                                                                         Recipe Master List                                                                           Mar 9, 2011
000379 - Cheeseburger 10/11
Source: Advance                                                                              Meat/Alt:    2 oz.
Number of Portions: 100                                                                   Grain/Bread:    2 SRV.
Size of Portion: each                                                                           F/V/J:    0 Cup
                                                                                                  Milk:   0 FLOZ
Alternate Menu Name:               Cheeseburger
                                   Hamburguesa con Queso

2nd Alternate Menu Name:           Cheesburger

                                                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                      CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                      CCP: Heat to an internal temperature of 165° F or higher

                                                                                      CCP: Hold at 135° F or higher.

900596 Beef Patty J.T.M. ,2010,2.2oz.........................        100 each         1. Prepare beef patty as directed on package. Thaw beef product completely in cooler. Remove twist tie at very end of
900238 Cheese, Slices, RF, .5 oz................................     100 (1 slice)    bag, shingle patties down in bag. Convection oven: preheat oven to 375 degrees, 22-28 minutes. Leave in bag until
900581 Hamburger Bun, WW, Nature's Own, 1.9oz...                     100 Bun          ready to serve. Heat to an internal temperature of 165 degree.
                                                                                      2. After patties are cooked place patty and cheese slice in hamburger bun. Place finsihed sandwich in pan or wrap. Keep
                                                                                      internal temperature at 135° F degrees or greater.


                                                                                      CCP: Beef patties will be removed from the freezer and placed on baking pans. They will cooked until the internal temp
                                                                                      reaches 165°F or greater. They will then be placed in a tempered bun w/ a slice of cheese and placed in a 4"serving line
                                                                                      pan and held at 135°F or greater in a holt holding cabinet until service.
                                                                                         Cheeseburgers will be removed from the hot holding cabinet and placed on serving line as close to service as
                                                                                      possible. Each batch of product will be marked with the time/temp upon removal from hot holding cabinet. Product not
                                                                                      used within 2 hours of this time will be discarded.


*Nutrients are based upon 1 Portion Size (each)
 Calories              259 kcal Cholesterol                         34.00   mg       Protein              18.00   g    Calcium              32.00   mg       34.75%    Calories from Total Fat
 Total Fat           10.00 g        Sodium                         555.00   mg       Vitamin A             0.00   RE   Iron                  3.44   mg       12.86%    Calories from Sat Fat
 Saturated Fat        3.70 g        Carbohydrate                    25.00   g        Vitamin A             0.00   IU   Water¹              *0.00*   g         1.74%    Calories from Trans Fat
 Trans Fat¹           0.50 g        Dietary Fiber                    5.00   g        Vitamin C             0.00   mg   Ash¹                *0.00*   g        38.61%    Calories from Carbohydrates
                                                                                                                                                             27.80%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 68                                                                             Recipe Master List                                                                              Mar 9, 2011
000134 - Cheesy Bread Stix, Maxstix
Source: ConAgra                                                                 Meat/Alt:     2 oz.
Number of Portions: 100                                                      Grain/Bread:     2 SRV.
Size of Portion: 2 sticks                                                          F/V/J:     0 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:          Cheesey Breadsticks
                              Panecillo de Queso

2nd Alternate Menu Name:      Cheesey Breadsticks

                                                             CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                             CCP: Wash Hands and clean all food preparation surfaces.
900156 Mozzarella stuffed breadsticks...      200 (1 each)   Fill baking pan with 54 MaxStix. Convection Oven: Bake at 375° for 10-12 minutes or until internal temperature is 160°.
                                                             Conventional Oven: Bake at 400° for 14-17 minutes or until internal temperature reaches 160°.
                                                             CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                             leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has
                                                             not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.

                                                             Serve 2 MaxStixs with marinara or your favorite dippiing sauce.
                                                             CCP: Hold at 135° F or higher.


*Nutrients are based upon 1 Portion Size (2 sticks)
 Calories              280 kcal Cholesterol             30.00   mg     Protein                20.00   g     Calcium             400.00   mg        38.57%    Calories from Total Fat
 Total Fat           12.00 g        Sodium             700.00   mg     Vitamin A              80.00   RE    Iron                  2.16   mg        19.29%    Calories from Sat Fat
 Saturated Fat        6.00 g        Carbohydrate        28.00   g      Vitamin A             400.00   IU    Water¹               *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g      Vitamin C               0.00   mg    Ash¹                 *N/A*   g         40.00%    Calories from Carbohydrates
                                                                                                                                                   28.57%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 69                                                                          Recipe Master List                                                                          Mar 9, 2011
000151 - Cheetos Cracker Trax
Source: Frito-Lay                                                             Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    1 SRV.
Size of Portion: each                                                            F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Cracker Trax
                             Galleta Trax

2nd Alternate Menu Name:     Cracker Trax

                                                CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                CCP: Wash Hands and clean all food preparation surfaces.
900218 Cheetos Cracker Trax....      50 EACH    Place on serving line for self service.


*Nutrients are based upon 1 Portion Size (each)
 Calories              140 kcal Cholesterol            0.00   mg     Protein               3.00   g      Calcium              20.00   mg       32.14%    Calories from Total Fat
 Total Fat            5.00 g        Sodium           270.00   mg     Vitamin A             0.00   RE     Iron                  1.44   mg        6.43%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate      21.00   g      Vitamin A             0.00   IU     Water¹               *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      1.00   g      Vitamin C             0.00   mg     Ash¹                 *N/A*   g        60.00%    Calories from Carbohydrates
                                                                                                                                                8.57%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 70                                                                            Recipe Master List                                                                          Mar 9, 2011
000400 - Cheetos FANTASTIX
Source: FRITO-LAY                                                               Meat/Alt:    0 oz.
Number of Portions: 50                                                       Grain/Bread:    0 SRV.
Size of Portion: EACH                                                              F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:          Baked Cheetos
                              Cheetoz


2nd Alternate Menu Name:      Baked Cheetos

                                              CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                              CCP: Wash Hands and clean all food preparation surfaces.
900213 Cheetos Fantastix...      50 (1 bag)   Place on serving line for self service.


*Nutrients are based upon 1 Portion Size (EACH)
 Calories              130 kcal Cholesterol             0.00   mg      Protein               2.00   g     Calcium               0.00   mg       34.62%     Calories from Total Fat
 Total Fat            5.00 g        Sodium            240.00   mg      Vitamin A             0.00   RE    Iron                  0.36   mg        6.92%     Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate       19.00   g       Vitamin A             0.00   IU    Water¹                0.00   g         0.00%     Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00   g       Vitamin C             0.00   mg    Ash¹                  0.00   g        58.46%     Calories from Carbohydrates
                                                                                                                                                 6.15%     Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 71                                                                             Recipe Master List                                                                         Mar 9, 2011
000529 - Cheez-It Scrabble Junior
Source:                                                                          Meat/Alt:     0 oz.
Number of Portions: 50                                                        Grain/Bread:     1 SRV.
Size of Portion: pouch                                                              F/V/J:     0 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:         Cheez-It Scrabble Junior
                             Cheez-lo

2nd Alternate Menu Name:     Cheez-It Scrabble Junior

                                                        CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                        CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900470 Cheez-It Scrabble Junior...     1500 GRAM        Place on serving line for self service.


*Nutrients are based upon 1 Portion Size (pouch)
 Calories              140 kcal Cholesterol               5.00   mg     Protein                 3.00   g    Calcium              0.00   mg        32.14%   Calories from Total Fat
 Total Fat            5.00 g        Sodium              230.00   mg     Vitamin A              20.00   RE   Iron                 1.08   mg         9.64%   Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate         20.00   g      Vitamin A             100.00   IU   Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g      Vitamin C               0.00   mg   Ash¹                *N/A*   g         57.14%   Calories from Carbohydrates
                                                                                                                                                   8.57%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 72                                                                          Recipe Master List                                                            Mar 9, 2011
000121 - Cheez-its
Source: Kellogg's                                                             Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    1 SRV.
Size of Portion: Each                                                            F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Cheez-its
                             Cheez-lo

2nd Alternate Menu Name:     Cheez-its

900131 Cheez-It, RF....    75 OZ


*Nutrients are based upon 1 Portion Size (Each)
 Calories              200 kcal Cholesterol            0.00   mg     Protein               6.00   g    Calcium    60.00   mg      27.00%   Calories from Total Fat
 Total Fat            6.00 g        Sodium           380.00   mg     Vitamin A             0.00   RE   Iron        1.44   mg       4.50%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate      28.00   g      Vitamin A             0.00   IU   Water¹      0.00   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      1.00   g      Vitamin C             0.00   mg   Ash¹        0.00   g       56.00%   Calories from Carbohydrates
                                                                                                                                  12.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 73                                                                          Recipe Master List                                                              Mar 9, 2011
000597 - Chex Mix, hot and spicy
Source: General Mills                                                         Meat/Alt:    0 oz.
Number of Portions: 100                                                    Grain/Bread:    0 SRV.
Size of Portion: each                                                            F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Hot and Spicy Chex Mix
                             Caliente y picante Chex

2nd Alternate Menu Name:     Hot and Spicy Chex Mix

                                                    CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
900620 Chex Mix, Hot and Spicy....     100 each


*Nutrients are based upon 1 Portion Size (each)
 Calories              205 kcal Cholesterol              0.00   mg    Protein              3.42   g    Calcium          0.00   mg   26.25%   Calories from Total Fat
 Total Fat            5.99 g        Sodium             496.12   mg    Vitamin A            0.00   RE   Iron             0.62   mg    3.75%   Calories from Sat Fat
 Saturated Fat        0.86 g        Carbohydrate        35.93   g     Vitamin A            0.00   IU   Water¹          *N/A*   g     0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        1.71   g     Vitamin C            0.00   mg   Ash¹            *N/A*   g    70.00%   Calories from Carbohydrates
                                                                                                                                     6.67%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 74                                                                               Recipe Master List                                                                         Mar 9, 2011
000448 - Chex Mix,Traditional & Cheddar
Source: General Mills                                                              Meat/Alt:    0 oz.
Number of Portions: 50                                                          Grain/Bread:    0 SRV.
Size of Portion: 1.25 oz                                                              F/V/J:    0 Cup
                                                                                        Milk:   0 FLOZ
Alternate Menu Name:          Chex Mix
                              Mezcla de Chex


2nd Alternate Menu Name:      Chex Mix

990043 Chex Mix, Cheddar......      675 GRAM         ALLERGENS Date Completed: April 2007
900231 Chex Mix, Traditional...     650 GRAM         Milk and dairy
                                                     Tree nuts
                                                     Soy
                                                     Peanuts
                                                     Wheat
                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (1.25 oz)
 Calories              115 kcal Cholesterol                 0.00   mg     Protein                 2.00   g    Calcium           *10.00*   mg        25.43%   Calories from Total Fat
 Total Fat            3.25 g        Sodium                225.00   mg     Vitamin A             *0.00*   RE   Iron               *0.18*   mg         3.91%   Calories from Sat Fat
 Saturated Fat        0.50 g        Carbohydrate           19.50   g      Vitamin A             *0.00*   IU   Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber           1.00   g      Vitamin C             *0.00*   mg   Ash¹                *N/A*   g         67.83%   Calories from Carbohydrates
                                                                                                                                                     6.96%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 75                                                                             Recipe Master List                                                                              Mar 9, 2011
000028 - Chicken & Gravy
Source: NHCS                                                                     Meat/Alt:     2 oz.
Number of Portions: 50                                                        Grain/Bread:     0 SRV.
Size of Portion: 3/4 cup                                                            F/V/J:     0 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:           Chicken & Gravy
                               El pollo & salsa de carn

2nd Alternate Menu Name:       Chicken & Gravy

                                                      CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                      CCP: Hold at 135° F or higher.

900011 Chicken Diced 05-06...        6 1/2 LB         Quantity notes:
050155 Chicken Gravy.............    4 QT + 3 CUP     1 10# package of diced chicken will yield approximately 80 (2 oz) servings
                                                      1 1# package of dried gravy powder yields 1/2 gallon, 20 (3 oz) servings

                                                      Directions:
                                                      1. Thaw diced chicken in the bag or pour into a clean covered container.
                                                      Keep in the refrigerator at 36° to 45° for 24 hours. Keep thawed chicken in the refrigerator until needed. Use within 2 days after thawing.
                                                      2. For each 10# of chicken prepared, mix 4 (1#) packages of powdered gravy mix with 2 gallons of water. Heat to boiling, stirring with a
                                                      wire whip.
                                                      3. Place 10# of diced chicken in a 4" deep pan. Mix gravy into chicken using a large 8 oz. ladle and spoon.
                                                      4. Season with salt and pepper. Cover foil and place in a 375° convection oven for 20 minutes. Remove from oven and stir, check
                                                      temperature of product, and continue to cook until product reaches 140°.
                                                      5. Remove to serving line or warming cabinet until service.
                                                      6. Serve with 8 oz ladle


                                                      CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the
                                                      facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F
                                                      within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/4 cup)
 Calories               164 kcal Cholesterol               50.12   mg    Protein               17.07   g    Calcium                 16.78   mg      44.36%   Calories from Total Fat
 Total Fat             8.10 g       Sodium                150.62   mg    Vitamin A             38.92   RE   Iron                     0.36   mg       5.15%   Calories from Sat Fat
 Saturated Fat         0.94 g       Carbohydrate            6.05   g     Vitamin A            194.55   IU   Water¹                 *0.00*   g      *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber           0.30   g     Vitamin C              0.30   mg   Ash¹                   *0.00*   g       14.72%   Calories from Carbohydrates
                                                                                                                                                    41.56%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                             New Hanover County Schools
 Page 76                                                                                   Recipe Master List                                                                              Mar 9, 2011
000678 - Chicken and Herb rice
Source: Gage                                                                           Meat/Alt:     0 oz.
Number of Portions: 48                                                              Grain/Bread:     1 SRV.
Size of Portion: 1/2 cup                                                                  F/V/J:     0 Cup
                                                                                            Milk:    0 FLOZ
Alternate Menu Name:              Chicken and Herb Rice
                                  Arroz Moreno


2nd Alternate Menu Name:          Chicken and Herb Rice

                                                                        CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                        CCP: Heat to 135° F or higher.

                                                                        CCP: Hold at 135° F or higher.

050452 RICE, LONG GRAIN, BROWN, DRY....                    2 1/2 LB     1. Stove top: Combine rice , chicken base (water and chicken base), and pepper ; bring to a boil. Stir occasionally.
014429 WATER,MUNICIPAL.............................        4 1/2 QT     2. Cover tightly, simmer 20-25 minutes. Do not stir.
902247 Chicken & Herb Rice Spice...................        1 #2.5 can   3. Remove form heat, transfer to shallow pans. Keep covered and in warm holding unit utnil ready to serve.
900116 Margarine, solid 08-09...........................   1 CUP
                                                                        1. Oven method or compartment steamer method: Place 1/2 of rice in a steam table pan 12"x20"x2- 1/2".
                                                                        2. Heat chicken stock and pepper in a pot. Bring to a boil.
                                                                        3.cover with lid or foil.
                                                                        4. Bake 350° F, 35 minutes or Compartment Steamer 30 minutes.
                                                                        5. Portion with #8 scoop or 4 oz ladle.

                                                                        CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                                        leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR
                                                                        has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or
                                                                        hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories               140 kcal Cholesterol                   0.00     mg    Protein                 1.89   g    Calcium                8.31   mg        29.69%    Calories from Total Fat
 Total Fat             4.62 g       Sodium                  1017.40     mg    Vitamin A              35.71   RE   Iron                   0.35   mg         6.63%    Calories from Sat Fat
 Saturated Fat         1.03 g       Carbohydrate              23.31     g     Vitamin A             357.14   IU   Water¹              *88.63*   g        *5.74%*    Calories from Trans Fat
 Trans Fat¹          *0.89* g       Dietary Fiber              0.82     g     Vitamin C               0.00   mg   Ash¹                 *0.09*   g         66.55%    Calories from Carbohydrates
                                                                                                                                                           5.38%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                     New Hanover County Schools
 Page 77                                                                                            Recipe Master List                                                                            Mar 9, 2011
000688 - CHICKEN AND NOODLES
Source: Ashley High Sch                                                                       Meat/Alt:     2 oz.
Number of Portions: 50                                                                     Grain/Bread:     1 SRV.
Size of Portion: CUP                                                                             F/V/J:     0 Cup
                                                                                                   Milk:    0 FLOZ
Alternate Menu Name:                Chicken & Noodles
                                    Pollo y Fideos

2nd Alternate Menu Name:            Chicken & Noodles

                                                                                                  CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                                  CCP: Heat to an internal temperature of 165° F or higher

                                                                                                  CCP: Hold at 135° F or higher.

902256 SOUP,CRM OF CHICKEN,CND,COND,Campbell's...                                1 #3 Cyl Can     1. Boil noodles.
020109 NOODLES,EGG,DRY,ENRICHED..............................                    2 LB + 8 OZ
902258 Margarine, Glenview Farms, 1 lb..................................         4 OZ             2. Mix 1 can of soup with 1 can of water.
002030 PEPPER,BLACK..........................................................    1 1/2 TSP
005360 CHICK,DICED,CKD,FZN-COMMOD...........................                     6 LB + 6 OZ      3. Melt margarine. Add cornstarch and stir until smooth.
020027 CORNSTARCH............................................................    8 OZ
                                                                                                  4. Blend soup, margarine/cornstarch mixture, chicken and noodles.

                                                                                                  5. Stir gently over heat until internal temp reaches 165°F

                                                                                                  6. Place in steamtable pans and portion with 8 oz ladle(1 cup)


                                                                                                  CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                                  properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2
                                                                                                  hours after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is
                                                                                                  reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (CUP)
 Calories               257 kcal Cholesterol                         73.26      mg    Protein               20.36    g     Calcium              17.03   mg          31.03%   Calories from Total Fat
 Total Fat             8.86 g       Sodium                          248.04      mg    Vitamin A             36.03    RE    Iron                  1.65   mg           7.85%   Calories from Sat Fat
 Saturated Fat         2.24 g       Carbohydrate                     22.77      g     Vitamin A            173.88    IU    Water¹             *38.62*   g          *1.47%*   Calories from Trans Fat
 Trans Fat¹          *0.42* g       Dietary Fiber                     1.28      g     Vitamin C              0.01    mg    Ash¹                *0.85*   g           35.47%   Calories from Carbohydrates
                                                                                                                                                                    31.71%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                         New Hanover County Schools
 Page 78                                                                                              Recipe Master List                                                                               Mar 9, 2011
500054 - CHICKEN AND NOODLES
Source: USDA D-17                                                                                 Meat/Alt:     2 oz.
Number of Portions: 50                                                                         Grain/Bread:     1 SRV.
Size of Portion: CUP                                                                                 F/V/J:     0 Cup
                                                                                                       Milk:    0 FLOZ
Alternate Menu Name:                  Chicken & Noodles
                                      Pollo y Fideos

2nd Alternate Menu Name:              Chicken & Noodles

799927 SOUP,CHICKEN BROTH,LO SODIUM,CND.....................                              2 GAL            1. Heat chicken stock to boiling. Slowly stir in noodles, onions, and carrots (optional). Boil, uncovered,
020109 NOODLES,EGG,DRY,ENRICHED......................................                     2 LB + 8 OZ      for 6 minutes. DO NOT DRAIN.
011282 ONIONS,RAW.....................................................................    14 OZ, chopped
799915 MARGARINE,REG,HARD,SOYBN (HYDR)&CTTNSD......                                       4 OZ             2. Melt margarine or butter. Add flour and stir until smooth.
020081 WHEAT FLR,WHITE,ALL-PURPOSE,ENR,BLEACHED...                                        4 OZ
001155 MILK,DRY,NONFAT,INST,WO/ VIT A................................                     1 QT + 2 CUP     3. Add flour mixture, milk, pepper, marjoram (optional), parsley (optional), and chicken or turkey to
002030 PEPPER,BLACK..................................................................     1 1/2 TSP        noodles. Stir gently to combine.
005360 CHICK,DICED,CKD,FZN-COMMOD...................................                      6 LB + 6 OZ

                                                                                                           4. Stir occasionally until thickened.

                                                                                                           CCP: Heat to 165° F or higher for at least 15 seconds.

                                                                                                           5. Pour into medium half-steamtable pans (10" x 12" x 4"). For 50 servings, use 3 pans. For 100
                                                                                                           servings, use 6 pans.

                                                                                                           6. CCP: Hold for hot service at 135° F or higher.

                                                                                                           Portion with 8 oz ladle (1 cup).
                                                                                                           Food as Purchased

                                                                                                                                                   50 Servings    100 Servings
                                                                                                           Mature onions                               1 lb            2 lb
                                                                                                           Carrots                                    10 oz           1 lb 4 oz
                                                                                                           Chicken, whl, w/out neck&giblets         17 lb 12 oz      35 lb 8 oz
                                                                                                           Serving

                                                                                                           1 cup (8 oz ladle) provides 2 oz equivalent meat/meat alternate and 1 serving of grains/breads.

*Nutrients are based upon 1 Portion Size (CUP)
 Calories              244 kcal Cholesterol                            75.00      mg      Protein               21.89   g    Calcium                 63.00   mg       27.74%      Calories from Total Fat
 Total Fat            7.52 g        Sodium                            185.98      mg      Vitamin A             25.60   RE   Iron                     1.89   mg        6.89%      Calories from Sat Fat
 Saturated Fat        1.87 g        Carbohydrate                       21.31      g       Vitamin A            127.99   IU   Water¹                  *N/A*   g        *N/A*%      Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber                       0.80      g       Vitamin C              0.90   mg   Ash¹                    *N/A*   g        34.94%      Calories from Carbohydrates


*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                 New Hanover County Schools
 Page 79                                                                         Recipe Master List                                                              Mar 9, 2011
                                                                                                                                  35.88% Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                  New Hanover County Schools
 Page 80                                                                                         Recipe Master List                                                                            Mar 9, 2011
001062 - Chicken Biscuit, 08-09
Source: Goldkist                                                                             Meat/Alt:    1 oz.
Number of Portions: 50                                                                    Grain/Bread:    2.5 SRV.
Size of Portion: 1 EACH                                                                         F/V/J:    0 Cup
                                                                                                  Milk:   0 FLOZ
Alternate Menu Name:                  Chicken Biscuit
                                      pollo galletas

2nd Alternate Menu Name:              Chicken Biscuit

                                                                                CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                CCP: Heat to 135° F or higher.

                                                                                CCP: Hold at 135° F or higher.

900610 Chicken Patty, Breakfast, Tyson 2010....                   82 1/2 OZ     °1. Cook Biscuit and chicken patty according to package. Convection oven: Place on baking sheet. heat 375 degrees for 10-12
900614 Biscuit, wheat..........................................   50 (1 each)   minutes.
                                                                                2. Place 1 chicken patty between sliced biscuit.
                                                                                3. Place chicken biscuit in a serving pan (wrapped or unwrapped) and put on line.


                                                                                CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in
                                                                                batches marked with time and temperature. All preformed chicken products left on the serving line for greater than 2 hours will
                                                                                be discarded.

*Nutrients are based upon 1 Portion Size (1 EACH)
 Calories              288 kcal Cholesterol                          14.44   mg     Protein               11.51   g     Calcium             63.10   mg        42.54%    Calories from Total Fat
 Total Fat           13.62 g        Sodium                          895.22   mg     Vitamin A              0.00   RE    Iron                 2.27   mg        18.32%    Calories from Sat Fat
 Saturated Fat        5.87 g        Carbohydrate                     29.35   g      Vitamin A              0.00   IU    Water¹              *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                     3.15   g      Vitamin C              0.00   mg    Ash¹                *N/A*   g         40.74%    Calories from Carbohydrates
                                                                                                                                                              15.97%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 81                                                                             Recipe Master List                                                                         Mar 9, 2011
000519 - Chicken Breast Chunks, Cart
Source:                                                                          Meat/Alt:    0 oz.
Number of Portions: 50                                                        Grain/Bread:    0 SRV.
Size of Portion: 4 nuggets(4oz)                                                     F/V/J:    0 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:         Chicken Breast Chunks
                             Pedazos de Seno de pollo

2nd Alternate Menu Name:     Chicken Breast Chunks

                                                                CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                CCP: Hold for hot service at 135° F or higher

900461 chicken breast chunks, Clux Deluxe....     12 1/2 LB     Place in single layer on sheet pan and cook in oven for 12 minutes at 375°F.

                                                                CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in batches
                                                                marked with time and temperature. All preformed chicken products left on the serving line for greater than 2 hours will be
                                                                discarded.

*Nutrients are based upon 1 Portion Size (4 nuggets(4oz))
 Calories              179 kcal Cholesterol             39.79   mg      Protein               15.92   g    Calcium              11.94   mg      30.00%    Calories from Total Fat
 Total Fat            5.97 g        Sodium            616.73    mg      Vitamin A             13.93   RE   Iron                  0.99   mg       5.00%    Calories from Sat Fat
 Saturated Fat        0.99 g        Carbohydrate        12.93   g       Vitamin A             69.63   IU   Water¹               *N/A*   g        0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       *N/A*   g       Vitamin C              0.99   mg   Ash¹                 *N/A*   g       28.89%    Calories from Carbohydrates
                                                                                                                                                35.56%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 82                                                                           Recipe Master List                                                                            Mar 9, 2011
001015 - Chicken Dippers, Honey Mustard
Source: Pierre                                                                 Meat/Alt:     2 oz.
Number of Portions: 50                                                      Grain/Bread:     0 SRV.
Size of Portion: 4 EACH                                                           F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Chicken Dippers
                             Pollo Dippers

2nd Alternate Menu Name:     Chicken Dippers

                                                            CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                            CCP: Heat to 135° F or higher.

                                                            CCP: Hold at 135° F or higher.

000034 Chicken Dippers, Honey Mustard...       50 serving
                                                            °1. Place chicken product on a sheet pan in a convection oven: 350 degrees 6-7 minutes.
                                                            2. After chicken is cooked place chicken in a pan and serve 4 each.


                                                            CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in batches
                                                            marked with time and temperature. All preformed chicken products left on the serving line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (4 EACH)
 Calories              147 kcal Cholesterol           42.30   mg      Protein               19.00   g     Calcium             31.70   mg        26.32%    Calories from Total Fat
 Total Fat            4.30 g        Sodium           304.10   mg      Vitamin A             15.32   RE    Iron                 1.71   mg         7.35%    Calories from Sat Fat
 Saturated Fat        1.20 g        Carbohydrate       8.00   g       Vitamin A             76.60   IU    Water¹               0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      1.39   g       Vitamin C             64.00   mg    Ash¹                 0.00   g         21.77%    Calories from Carbohydrates
                                                                                                                                                51.70%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 83                                                                           Recipe Master List                                                                         Mar 9, 2011
000474 - Chicken Dippers, Teriyaki
Source: Pierre                                                                 Meat/Alt:    2 oz.
Number of Portions: 50                                                      Grain/Bread:    0 SRV.
Size of Portion: 4 each                                                           F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Teriyaki Chicken Dippers
                             Pollo Dippers

2nd Alternate Menu Name:     Teriyaki Chicken Dippers

                                                     CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                     CCP: Heat to 135° F or higher.

                                                     CCP: Hold at 135° F or higher.

990085 Chicken Dippers, Teriyaki...     50 serving
                                                     1. Convection oven: 350 6-7 minutes
                                                     2. Place in serving pan. Serve 4 each.


                                                     CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in batches marked
                                                     with time and temperature. All preformed chicken products left on the serving line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (4 each)
 Calories              145 kcal Cholesterol              41.90   mg    Protein              18.90   g    Calcium             32.20   mg       24.82%   Calories from Total Fat
 Total Fat            4.00 g        Sodium              263.00   mg    Vitamin A            15.08   RE   Iron                 1.60   mg        6.83%   Calories from Sat Fat
 Saturated Fat        1.10 g        Carbohydrate          8.20   g     Vitamin A            75.40   IU   Water¹               0.00   g         0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.18   g     Vitamin C             0.22   mg   Ash¹                 0.00   g        22.62%   Calories from Carbohydrates
                                                                                                                                              52.14%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 84                                                                               Recipe Master List                                                                           Mar 9, 2011
001010 - Chicken Filet Sandwich 10/11
Source: NHCS                                                                       Meat/Alt:    2 oz.
Number of Portions: 50                                                          Grain/Bread:    2 SRV.
Size of Portion: 1 EACH                                                               F/V/J:    0 Cup
                                                                                        Milk:   0 FLOZ
Alternate Menu Name:          Chick Filet Sandwich
                              Sandwich de Pollo

2nd Alternate Menu Name:      Chick Filet Sandwich

                                                                        CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                        CCP: Heat to an internal temperature of 165° F or higher

                                                                        CCP: Hold at 135° F or higher.

900611 Chicken Patty, breaded, 2010 K Delight..........     50 each     1. Place patties on a sheet pan single layer. Cook patty in a convection oven at 375 for 15 minutes.
900581 Hamburger Bun, WW, Nature's Own, 1.9oz...            50 Each     2. Place single patty into a hamburger bun. Repeat with remaining. Keep buns packaged until ready for use.
                                                                        3. Place sandwiches into a 2" deep pan and cover with plastic wrap.
                                                                        4. Put on serving line or in warming cabinet until ready for use.


                                                                        CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in
                                                                        batches marked with time and temperature. All preformed chicken products left on the serving line for greater than 2 hours
                                                                        will be discarded.

*Nutrients are based upon 1 Portion Size (1 EACH)
 Calories              320 kcal Cholesterol                55.00   mg     Protein               20.00   g    Calcium             19.00   mg        33.75%    Calories from Total Fat
 Total Fat           12.00 g        Sodium                650.00   mg     Vitamin A             15.20   RE   Iron                 3.44   mg         7.03%    Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate           37.00   g      Vitamin A             76.00   IU   Water¹              *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber           5.00   g      Vitamin C              1.00   mg   Ash¹                *N/A*   g         46.25%    Calories from Carbohydrates
                                                                                                                                                   25.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                         New Hanover County Schools
 Page 85                                                                                              Recipe Master List                                                                            Mar 9, 2011
000499 - Chicken Filet, Cart
Source: Kings delight                                                                             Meat/Alt:    2 oz.
Number of Portions: 50                                                                         Grain/Bread:    0 SRV.
Size of Portion: 1 each                                                                              F/V/J:    0 Cup
                                                                                                       Milk:   0 FLOZ
Alternate Menu Name:                   Chicken Filet
                                       Filete de pollo

2nd Alternate Menu Name:               Chicken Filet

                                                                                             CCP: Heat to an internal temperature of 165° F or higher

                                                                                             CCP: Hold at 135° F or higher.

900460 Chicken filet, Clux Deluxe Plain.......................               50 each         1. Cook product according to instructions on box.
900581 Hamburger Bun, WW, Nature's Own, 1.9oz...                             50 Bun          2. Spread hamburger buns out (open face) and butter spray inside of buns.
900196 Pickle , Chips...................................................     50 (2 slices)   3. Place Clux Delux filet on hamburger bun,
900193 Buttermist Spray..............................................        12 1/2 GRAM     4. Place two dill pickle slices on each filet.
                                                                                             5. Place sandwich inside Clux Delux bag and close. Fold top of bag over.
                                                                                             6. Place sandwich (in bag) in warming oven at least 30 minutes at 160 - 180 degrees.
                                                                                             7. Remove from warming oven and serve in bag as needed.


                                                                                             CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line
                                                                                             in batches marked with time and temperature. All preformed chicken products left on the serving line for greater than 2
                                                                                             hours will be discarded.

*Nutrients are based upon 1 Portion Size (1 each)
 Calories              345 kcal Cholesterol                                 50.00   mg    Protein              27.00   g      Calcium             21.00   mg       26.09%    Calories from Total Fat
 Total Fat           10.00 g        Sodium                                 925.00   mg    Vitamin A            10.00   RE     Iron                 2.44   mg        6.52%    Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate                            43.50   g     Vitamin A            50.00   IU     Water¹             *0.00*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                            5.00   g     Vitamin C             1.00   mg     Ash¹               *0.00*   g        50.44%    Calories from Carbohydrates
                                                                                                                                                                   31.30%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                         New Hanover County Schools
 Page 86                                                                                                 Recipe Master List                                                                          Mar 9, 2011
000521 - Chicken Filet, Spicy, Cart
Source:                                                                                              Meat/Alt:     0 oz.
Number of Portions: 50                                                                            Grain/Bread:     0 SRV.
Size of Portion: sandwich                                                                               F/V/J:     0 Cup
                                                                                                          Milk:    0 FLOZ
Alternate Menu Name:                   Spicy Chicken Sandwich
                                       Bocadillo picante de Pol

2nd Alternate Menu Name:               Spicy Chicken Sandwich

                                                                                              CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                              CCP: Heat to 165° F or higher for at least 15 seconds

                                                                                              CCP: Hold at 135° F or higher.

900463 Chicken Breast Filet, Spicy, Clux Deluxe........                      50 each          1. Cook product according to instructions on box.
900581 Hamburger Bun, WW, Nature's Own, 1.9oz...                             50 Each          2. Spread hamburger buns out (open face) and butter spray inside of buns.
900196 Pickle , Chips...................................................     50 (2 slices)    3. Place Clux Delux filet on hamburger bun,
900193 Buttermist Spray..............................................        50 OZ            4. Place two dill pickle slices on each filet.
                                                                                              5. Place sandwich inside Clux Delux bag and close. Fold top of bag over.
                                                                                              6. Place sandwich (in bag) in warming oven at least 30 minutes at 160 - 180 degrees.
                                                                                              7. Remove from warming oven and serve in bag as needed.

                                                                                              CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in
                                                                                              batches marked with time and temperature. All preformed chicken products left on the serving line for greater than 2
                                                                                              hours will be discarded.

*Nutrients are based upon 1 Portion Size (sandwich)
 Calories              360 kcal Cholesterol                                 50.00   mg       Protein              137.40   g    Calcium             15.00   mg      22.50%    Calories from Total Fat
 Total Fat            9.00 g        Sodium                                 925.00   mg       Vitamin A              6.00   RE   Iron                 2.44   mg       3.75%    Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate                            45.50   g        Vitamin A             30.00   IU   Water¹             *0.00*   g        0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                            4.00   g        Vitamin C              1.00   mg   Ash¹               *0.00*   g       50.56%    Calories from Carbohydrates
                                                                                                                                                                   152.66%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 87                                                                              Recipe Master List                                                                         Mar 9, 2011
001019 - Chicken Nuggets
Source: King's Delight                                                            Meat/Alt:    2 oz.
Number of Portions: 50                                                         Grain/Bread:    1 SRV.
Size of Portion: 5 each                                                              F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:         Chicken Nuggets
                             Pepitas de Pollo

2nd Alternate Menu Name:     Chicken Nuggets

                                                    CCP: Heat to 135° F or higher.

                                                    CCP: Hold at 135° F or higher.

087085 Chicken Nuggets....      50 (5 nuggets)      1. Place Chicken Nuggets on a sheet pan, single layer.
                                                    2. Cook: Convection oven 375 degrees for 12 minutes. Check temperature to make sure it is in the proper range.
                                                    3. After cooking, place nuggets in a pan.
                                                    4. Put on serving line or keep in warming cabinet.
                                                    5. Portion 5 nuggets


                                                    CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in batches marked with
                                                    time and temperature. All preformed chicken products left on the serving line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (5 each)
 Calories              230 kcal Cholesterol               60.00   mg     Protein               13.00   g    Calcium             40.00   mg       54.78%    Calories from Total Fat
 Total Fat           14.00 g        Sodium               525.00   mg     Vitamin A             15.00   RE   Iron                 1.00   mg       11.74%    Calories from Sat Fat
 Saturated Fat        3.00 g        Carbohydrate          11.00   g      Vitamin A             75.00   IU   Water¹               0.00   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          0.00   g      Vitamin C              1.00   mg   Ash¹                 0.00   g        19.13%    Calories from Carbohydrates
                                                                                                                                                 22.61%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 88                                                                                Recipe Master List                                                                          Mar 9, 2011
000581 - Chicken Parts, Breaded 2010
Source:
Number of Portions: 67
Size of Portion: 1wing/leg
1brst                                                                               Meat/Alt:    2 oz.
                                                                                 Grain/Bread:    1 SRV.
Alternate Menu Name:          Oven Fried Chicken                                       F/V/J:    0 Cup
                              Horno Fried Chicken                                        Milk:   0 FLOZ

2nd Alternate Menu Name:      Oven Fried Chicken

                                                                       CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                       CCP: Heat to an internal temperature of 165° F or higher

                                                                       CCP: Hold at 135° F or higher.

900601 Chicken Parts, Breaded 2010...        67 serving(67/case)       Place chicken pieces on tray. Heat tin convection oven at 350°F for 18-20 minutes. Serve 1 leg and 1 wing, or 1 breast or 1
                                                                       thigh with back using tongs
                                                                       CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                       properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                       cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                       temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1wing/leg;1brst)
 Calories              215 kcal Cholesterol             43.00     mg       Protein               12.00   g    Calcium             10.00   mg        58.60%   Calories from Total Fat
 Total Fat           14.00 g        Sodium             587.00     mg       Vitamin A             16.40   RE   Iron                 1.00   mg        12.56%   Calories from Sat Fat
 Saturated Fat        3.00 g        Carbohydrate        10.00     g        Vitamin A             82.00   IU   Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          1.00   g        Vitamin C              2.00   mg   Ash¹                *N/A*   g         18.60%   Calories from Carbohydrates
                                                                                                                                                    22.33%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                             New Hanover County Schools
 Page 89                                                                                                    Recipe Master List                                                                              Mar 9, 2011
000686 - CHICKEN POT PIE
Source: Ashley High Sch                                                                                 Meat/Alt:    2 oz.
Number of Portions: 50                                                                               Grain/Bread:    1 SRV.
Size of Portion: CUP                                                                                       F/V/J:    0.25 Cup
                                                                                                             Milk:   0 FLOZ
Alternate Menu Name:                    Chicken Pot Pie
                                        pastel de pollo

2nd Alternate Menu Name:                Chicken Pot Pie

900614 Biscuit, wheat.....................................................................    50 (1 each)
002047 SALT,TABLE......................................................................       1 1/2 TSP
014429 WATER,MUNICIPAL.........................................................               1 CUP

005360 CHICK,DICED,CKD,FZN-COMMOD.................................                            6 LB + 6 OZ                       1. For filling: Place 3 lb 3 oz (2 qt 3 cups) chicken or turkey into each steamtable pan
011583 VEGETABLES,MXD,FRZ,UNPREP..................................                            5 LB                              (12" x 20" x 2 ½"). For 50 servings, use 2
902258 Margarine, Glenview Farms, 1 lb.......................................                 1/2 LB                            pans. For 100 servings, use 4 pans.

                                                                                                                                2. Add mixed vegetables to each pan. For canned mixed vegetables, add 1 lb 10 ½ oz (3
                                                                                                                                ½ cups) per pan. For frozen mixed vegetables, add 1 lb 11 ½ oz (3 ½ cups) per pan.


011143 CELERY,RAW...................................................................          1 LB, chopped + 4 OZ, chopped     3. Melt margarine or butter. Add celery and onion. Cook over medium heat for 5-10
011282 ONIONS,RAW...................................................................          1 LB, chopped + 4 OZ, chopped     minutes.
902256 SOUP,CRM OF CHICKEN,CND,COND,Campbell's.........                                       1 can (10.7 oz)
902257 SOUP,CRM OF MUSHROOM,CND,COND,Campbell's...                                            1 can (10.7 oz)

002030 PEPPER,BLACK................................................................           1 1/2 TSP                         4. Slowly stir in soup, pepper, and poultry seasoning. Blend well and cook over medium
002034 POULTRY SEASONING....................................................                  1 1/2 TSP                         heat, stirring frequently until slightly
                                                                                                                                thickened, 10-15 minutes.




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 90                                                                         Recipe Master List                                                                             Mar 9, 2011
                                                                                                     8. Pour approximately 2 qt 1 cup gravy mixture over chicken or turkey and vegetables in
                                                                                                     each pan. Gravy mixture will thicken in step 12. Stir carefully to combine.

                                                                                                     9. Roll out pastry dough into rectangles (about 12" x 20") on lightly floured surface. Use 1
                                                                                                     lb 13 oz of dough for each pan.

                                                                                                     10. Cover chicken or turkey mixture with pastry. Brush with pastry brush dipped in water.
                                                                                                     Cut slits in pastry.

                                                                                                     5. Top with biscuits (25 per pan)

                                                                                                     6. Bake:
                                                                                                     Conventional oven: 450° F for 30-35 minutes
                                                                                                     convection oven: 400° F for 20-25 minutes

                                                                                                     CCP: Heat to 165° F or higher for at least 15 seconds.

                                                                                                     7. Continue to bake until mixture has thickened:
                                                                                                     Conventional oven: 210° for 30 minutes.
                                                                                                     Convection oven: 210° for 30 minutes.

                                                                                                     8. CCP: Hold for hot service at 135° F or higher.

                                                                                                     Portion 1 cup (1 biscuit per cup) (25 portions per pan).

                                                                                                     Food as Purchased

                                                                                                                                           50 Servings     100 Servings
                                                                                                     Chicken, whole, w/out neck&giblets     17 lb 12 oz       35 lb 8 oz
                                                                                                     Celery                                  1 lb 9 oz         3 lb 2 oz
                                                                                                     Mature onions                            1 lb 7 oz        2 lb 14 oz

                                                                                                     Serving

                                                                                                     1 portion (1 cup) provides 2 oz meat/meat alternate, ¼ cup of vegetable, and 1 serving of
                                                                                                     grains/breads.



*Nutrients are based upon 1 Portion Size (CUP)
 Calories               373 kcal Cholesterol          52.51   mg     Protein            22.44   g      Calcium              65.45   mg         42.94%     Calories from Total Fat
 Total Fat            17.79 g       Sodium           932.54   mg     Vitamin A         272.77   RE     Iron                  2.63   mg         17.32%     Calories from Sat Fat
 Saturated Fat         7.18 g       Carbohydrate      30.46   g      Vitamin A        2559.31   IU     Water¹             *88.97*   g         *1.95%*     Calories from Trans Fat
 Trans Fat¹          *0.81* g       Dietary Fiber      4.22   g      Vitamin C           5.09   mg     Ash¹                *1.14*   g          32.67%     Calories from Carbohydrates
                                                                                                                                               24.07%     Calories from Protein

*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 91                                                                           Recipe Master List                                                                            Mar 9, 2011
000471 - Chicken Quesadilla, WGThe Max
Source:                                                                        Meat/Alt:     2 oz.
Number of Portions: 50                                                      Grain/Bread:     1 SRV.
Size of Portion: 1 each                                                           F/V/J:     0.125 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Chicken Quesadilla
                             Quesadilla de Pollo

2nd Alternate Menu Name:     Chicken Quesadilla

                                                    CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                    CCP: Hold at 135° F or higher.

990064 Pizza Quesadilla- Chicken....     50 EACH    Convection Oven Directions:
                                                    1. Bake at 375 degrees F. Bake on parchment-lined pan 15 to 19 minutes or until internal temperature reaches a minimum of 160 degrees F.

                                                    Note: Ovens will vary so please adjust time and temperature accordingly.
                                                    CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the
                                                    facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F
                                                    within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 each)
 Calories              320 kcal Cholesterol           20.00   mg     Protein                 18.00   g    Calcium            200.00   mg        30.94%    Calories from Total Fat
 Total Fat           11.00 g        Sodium           770.00   mg     Vitamin A               60.00   RE   Iron                 2.70   mg         7.03%    Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate      38.00   g      Vitamin A              300.00   IU   Water¹              *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      4.00   g      Vitamin C                0.00   mg   Ash¹                *N/A*   g         47.50%    Calories from Carbohydrates
                                                                                                                                                22.50%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                              New Hanover County Schools
 Page 92                                                                                     Recipe Master List                                                                           Mar 9, 2011
000441 - Chicken Salad - nhcs
Source:                                                                                Meat/Alt:     2 oz.
Number of Portions: 50                                                              Grain/Bread:     0 SRV.
Size of Portion: 1/2 cup                                                                  F/V/J:     0 Cup
                                                                                            Milk:    0 FLOZ
Alternate Menu Name:                Chicken Salad
                                    Ensalada de Pollo


2nd Alternate Menu Name:            Chicken Salad

005360 CHICK,DICED,CKD,FZN-COMMOD...                         6 LB + 6 OZ                      1. Combine chciken (chop smaller if needed), celery, onions, pickle relish, pepper, and dry mustard. Add
011143 CELERY,RAW......................................      1 LB, chopped + 5 OZ, chopped    salad dressing or mayonaise. Mix lightly until well blended. Portion w/ #8 scoop
011282 ONIONS,RAW......................................      12 OZ, chopped
011945 PICKLE RELISH,SWEET.....................              15 OZ
002030 PEPPER,BLACK..................................        2 TSP
000088 MUSTARD ,DRY..................................        1 TBSP + 1 1/2 TSP
900096 Mayo, Red Cal......................................   3 1/4 CUP

                                                                                              CCP: Leftover cold foods should be stored properly.
                                                                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                              CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                                              CCP: Wash Hands and clean all food preparation surfaces.
                                                                                              CCP: Refrigerate until served.

                                                                                              CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in
                                                                                              the cooler, RTE above raw.

*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories               173 kcal Cholesterol                     61.59   mg    Protein               16.82   g    Calcium              14.07   mg        48.81%   Calories from Total Fat
 Total Fat             9.40 g       Sodium                      236.73   mg    Vitamin A             28.92   RE   Iron                  0.82   mg         8.92%   Calories from Sat Fat
 Saturated Fat         1.72 g       Carbohydrate                  4.46   g     Vitamin A            287.28   IU   Water¹             *52.83*   g        *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                 0.31   g     Vitamin C              0.47   mg   Ash¹                *0.86*   g         10.29%   Calories from Carbohydrates
                                                                                                                                                         38.84%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                    New Hanover County Schools
 Page 93                                                                                            Recipe Master List                                                                               Mar 9, 2011
000497 - Chicken Salad Sand., 10/11
Source: NHCS                                                                                    Meat/Alt:     2 oz.
Number of Portions: 50.0000                                                                  Grain/Bread:     2 SRV.
Size of Portion: 1 sandwich                                                                        F/V/J:     0 Cup
                                                                                                     Milk:    0 FLOZ
Alternate Menu Name:                  Chicken Salad Sandwich
                                      Bocadillo Ensalada Poll

2nd Alternate Menu Name:              Chicken Salad Sandwich

005360 CHICK,DICED,CKD,FZN-COMMOD.......................                         6 LB + 6 OZ                          1. Combine chicken, celery, onions, relish, pepper, and dry mustard. Add mayonnaise. Mix
011143 CELERY,RAW..........................................................      1 LB, chopped + 5 OZ, chopped        lightly until well blended.
011282 ONIONS,RAW..........................................................      12 OZ, chopped                       2. Cover. Refrigerate until ready to serve.
011945 PICKLE RELISH,SWEET.........................................              15 OZ                                3. Portion with No. 8 scoop (1/2 cup).
002030 PEPPER,BLACK......................................................        2 TSP                                4. Serve on salad greens or in sandwiches.
000088 MUSTARD ,DRY......................................................        1 TBSP + 1 1/2 TSP
900583 Bread, 100%WG, Nature's Own Franklin '10,.9oz....                         100 (1 Slice)                        Serving: 1/2 cup (No. 8 scoop) provides 2 ounces of cooked poultry.
900096 Mayo, Red Cal..........................................................   3 1/4 CUP

                                                                                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or
                                                                                                                      storage container.
                                                                                                                      CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored
                                                                                                                      properly in the cooler, RTE above raw.
                                                                                                                      CCP: Wash Hands and clean all food preparation surfaces.
                                                                                                                      CCP: Leftover cold foods should be stored properly.
                                                                                                                      CCP: Maintain all potenitally hazardous cold foods at 41° F or colder.


                                                                                                                      CCP: Hold for cold service at 41° F or lower.


*Nutrients are based upon 1 Portion Size (1 sandwich)
 Calories               313 kcal Cholesterol           61.59 mg                        Protein                24.82   g       Calcium              14.07   mg          35.61%   Calories from Total Fat
 Total Fat            12.40 g       Sodium            466.73 mg                        Vitamin A              28.92   RE      Iron                  2.26   mg           4.93%   Calories from Sat Fat
 Saturated Fat         1.72 g       Carbohydrate       28.46 g                         Vitamin A             287.28   IU      Water¹             *52.83*   g          *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber       4.31 g                         Vitamin C               0.47   mg      Ash¹                *0.86*   g           36.34%   Calories from Carbohydrates
                                                                                                                                                                       31.70%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 94                                                                                Recipe Master List                                                                            Mar 9, 2011
000481 - Chicken Salad- Menu
Source:                                                                             Meat/Alt:    2 oz.
Number of Portions: 50                                                           Grain/Bread:    0 SRV.
Size of Portion: Salad                                                                 F/V/J:    0.5 Cup
                                                                                         Milk:   0 FLOZ
Alternate Menu Name:             Skip
                                 Ensalada de Pollo


2nd Alternate Menu Name:         Chicken Salad

                                                                  CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                  CCP: Refrigerate until served.

                                                                  CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above
                                                                  raw.
000441R Chicken Salad - nhcs.......        50 (1/2 cup)           Allergens: Milk
990038 Salad Mix- New Hanover...           15 LB
990097 Crackers, Saltine................   50 (4 cracker pack)    1. Place 1 1/2 cups (about 4 3/4 ounces net weight) of salad mix into bottom of clear plastic salad container (#722749)
                                                                  2. Scoop #8 chicken salad on top of greens.
                                                                  3. Select two garnishes from the list below and add to each salad.
                                                                      *tomato wedges
                                                                      *broccoli or cauliflower flowerettes
                                                                      *scored cucumber slices
                                                                      *radish rose
                                                                      *sliced red onion ring
                                                                      *sliced green pepper ring
                                                                  4. Cover with domed or hinged lid. Place extra chicken salad in pans, cover, label, date and refrigerate until needed. Maintain a
                                                                  temperature of 41° or lower.
                                                                  5. Label and date leftover salads and place in cooler. Serve within 3 days.
                                                                  6. Serve with 1 pack (4-crackers) of saltine crackers
                                                                  CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (Salad)
 Calories               241 kcal Cholesterol              61.59    mg      Protein             19.66   g       Calcium              81.69   mg        38.83%   Calories from Total Fat
 Total Fat            10.40 g       Sodium               423.53    mg      Vitamin A          930.30   RE      Iron                  3.23   mg         6.41%   Calories from Sat Fat
 Saturated Fat         1.72 g       Carbohydrate          16.45    g       Vitamin A         4794.17   IU      Water¹             *52.83*   g        *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber          1.80    g       Vitamin C            5.51   mg      Ash¹                *0.86*   g         27.31%   Calories from Carbohydrates
                                                                                                                                                      32.64%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                         New Hanover County Schools
 Page 95                                                                                  Recipe Master List                                                                             Mar 9, 2011
005020 - Chicken Stir Fry 05-06
Source: Ashley High Sch                                                              Meat/Alt:     2 oz.
Number of Portions: 100                                                           Grain/Bread:     0 SRV.
Size of Portion: 1 cup                                                                  F/V/J:     0.625 Cup
                                                                                          Milk:    0 FLOZ
Alternate Menu Name:              Chicken Stir Fry
                                  La Conmoción del pollo F

2nd Alternate Menu Name:          Chicken Stir Fry

                                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                         CCP: Heat to 135° F or higher.

                                                                         CCP: Hold at 135° F or higher.

990002 SOY SAUCE...................................   2 CUP              1.DISSOLVE CORNSTARCH IN SOY SAUCE. ADD SPICES.
020027 CORNSTARCH...............................      1 CUP
901352 GARLIC,GRANULATED.................             6 TBSP             2. COOK FOR 3-5 MINUTES, UNTIL THICKENED. REMOVE FROM HEAT.
002030 PEPPER,BLACK.............................      1 TBSP + 1 TSP
900171 Vegetables, Oriental Blend 05-06....           25 LB              3. SAUTE Frozen Vegetables and Meat for 10 minutes. REMOVE TO STEAM TABLE PAN. KEEP WARM.
004582 VEGETABLE OIL,CANOLA............               1 CUP
900060 Chicken Fajita Strips.......................   20 LB              4. ADD SAUCE AND MIX TO COAT CHICKEN AND VEGETABLES WITH SAUCE. HEAT TO AT LEAST 135° F or
                                                                         >TEMPERATURE.

                                                                         5. Portion w/ 8 oz ladle.
                                                                         CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                         properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                         cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                         temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 cup)
 Calories               199 kcal Cholesterol                58.67   mg      Protein                17.96   g     Calcium              20.31   mg        48.56%    Calories from Total Fat
 Total Fat            10.72 g       Sodium                 606.13   mg      Vitamin A              94.02   RE    Iron                  0.34   mg         5.57%    Calories from Sat Fat
 Saturated Fat         1.23 g       Carbohydrate             6.71   g       Vitamin A             332.26   IU    Water¹                4.24   g        *0.04%*    Calories from Trans Fat
 Trans Fat¹          *0.01* g       Dietary Fiber            1.08   g       Vitamin C               7.18   mg    Ash¹                  0.89   g         13.51%    Calories from Carbohydrates
                                                                                                                                                        36.15%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                              New Hanover County Schools
 Page 96                                                                                       Recipe Master List                                                                             Mar 9, 2011
001091 - Chicken Strip Salad - Menu
Source:                                                                                    Meat/Alt:    2 oz.
Number of Portions: 50                                                                  Grain/Bread:    0 SRV.
Size of Portion: 1 salad                                                                      F/V/J:    0.5 Cup
                                                                                                Milk:   0 FLOZ
Alternate Menu Name:                 Skip
                                     Ensalada de la pollo

2nd Alternate Menu Name:             Chicken Strip Salad

                                                                                        CCP: Hold for cold service at 41° F or lower.

                                                                                        CCP: Heat to an internal temperature of 165° F or higher

                                                                                        CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                                        CCP: Refrigerate until served.

                                                                                        CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler,
                                                                                        RTE above raw.
990038 Salad Mix- New Hanover...........................          15 LB                 1. Place 1 1/2 cups (about 4 3/4 ounces net weight) of salad mix into bottom of clear plastic salad container
900611 Chicken Patty, breaded, 2010 K Delight....                 25 each               (#722749, 9x9x3.5 inches)
990097 Crackers, Saltine.......................................   50 (4 cracker pack)   2. Choose one meat/meat alternate selections from the list below onto the salad greens (view picture before
900619 Cheese, RF, shredded LOL......................             3 1/8 LB              preparation). Choose one of the following combinations:
                                                                                               * 1/2 of a Breaded Chicken Patty cut into strips
                                                                                              or 1 1/2 oz. Chicken Fajitia strips
                                                                                              or 1/2 of a Grilled Chicken Patty
                                                                                        (place on top of the salad in the center)
                                                                                              with 1/4cup (1oz) of shredded chesse sprinkled on top of
                                                                                              chicken.
                                                                                        3. Select two garnishes from the list below and add to each salad.
                                                                                            *tomato wedges
                                                                                            *broccoli or cauliflower flowerettes
                                                                                            *scored cucumber slices
                                                                                            *radish rose
                                                                                            *sliced red onion ring
                                                                                            *sliced green pepper ring
                                                                                        4. Cover with domed or hinged lid. Maintain a temperature of 41° or lower on food items.
                                                                                        5. Label and date leftover salads and place in cooler. Serve within 3 days.
                                                                                        6. Serve with 1 pack (4-crackers) of saltine crackers

                                                                                        CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1 salad)



*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 97                                                                         Recipe Master List                                                             Mar 9, 2011
Calories              234   kcal   Cholesterol        47.75   mg     Protein            16.92   g    Calcium     279.62    mg     40.68%   Calories from Total Fat
Total Fat           10.56   g      Sodium            892.67   mg     Vitamin A         989.98   RE   Iron           3.41   mg     15.56%   Calories from Sat Fat
Saturated Fat        4.04   g      Carbohydrate       20.52   g      Vitamin A        4949.88   IU   Water¹       *0.00*   g       0.00%   Calories from Trans Fat
Trans Fat¹           0.00   g      Dietary Fiber       2.00   g      Vitamin C           5.53   mg   Ash¹         *0.00*   g      35.14%   Calories from Carbohydrates
                                                                                                                                  28.98%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 98                                                                            Recipe Master List                                                                          Mar 9, 2011
000584 - Chicken tenders, 2010 K Deligh
Source: King's Delight                                                          Meat/Alt:    2 oz.
Number of Portions: 100                                                      Grain/Bread:    0.75 SRV.
Size of Portion: 3 each(2.9oz)                                                     F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:          Chicken Tenders
                              Pollo Patty

2nd Alternate Menu Name:      Chicken Tenders

                                                                 CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                 CCP: Heat to an internal temperature of 165° F or higher

900598 Chicken Tenders 2010 Kings Delight....       18 1/8 LB    Conventional oven:15 minutes at 375 °F
                                                                 Convection oven: 15 minutes at 375 °F

                                                                 3 tenders=1 serving
                                                                 CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in batches
                                                                 marked with time and temperature. All preformed chicken products left on the serving line for greater than 2 hours will be
                                                                 discarded.

*Nutrients are based upon 1 Portion Size (3 each(2.9oz))
 Calories              186 kcal Cholesterol              50.99   mg    Protein               14.00   g    Calcium             17.99   mg        48.39%   Calories from Total Fat
 Total Fat           10.00 g        Sodium             437.88    mg    Vitamin A             14.40   RE   Iron                 2.00   mg        14.52%   Calories from Sat Fat
 Saturated Fat        3.00 g        Carbohydrate         11.00   g     Vitamin A             71.98   IU   Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g     Vitamin C              1.00   mg   Ash¹                *N/A*   g         23.66%   Calories from Carbohydrates
                                                                                                                                                30.11%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 99                                                                             Recipe Master List                                                                              Mar 9, 2011
000582 - Chicken, 8 pc roasted, FC 2010
Source:
Number of Portions: 160
Size of Portion: 1wing/leg
1brst                                                                            Meat/Alt:     2 oz.
                                                                              Grain/Bread:     0 SRV.
Alternate Menu Name:          Roasted Chicken                                       F/V/J:     0 Cup
                              Pollo asado                                             Milk:    0 FLOZ

2nd Alternate Menu Name:      Roasted Chicken

                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                         CCP: Heat to an internal temperature of 165° F or higher

                                                         CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


900602 Chicken, Roasted, Cut Up, 2010...        30 LB    Place chicken pieces on tray. Heat tin convection oven at 350°F for 18-20 minutes. Serve 1 leg and 1 wing, or 1 breast or 1 thigh with
                                                         back using tongs
                                                         CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving
                                                         the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached
                                                         41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1wing/leg;1brst)
 Calories              170 kcal Cholesterol             57.00     mg    Protein                14.00   g    Calcium                9.00   mg       47.65%    Calories from Total Fat
 Total Fat            9.00 g        Sodium             357.00     mg    Vitamin A              21.00   RE   Iron                   1.00   mg       15.88%    Calories from Sat Fat
 Saturated Fat        3.00 g        Carbohydrate           3.00   g     Vitamin A             105.00   IU   Water¹                *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          0.00   g     Vitamin C               1.00   mg   Ash¹                  *N/A*   g         7.06%    Calories from Carbohydrates
                                                                                                                                                   32.94%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                New Hanover County Schools
 Page 100                                                                                      Recipe Master List                                                                          Mar 9, 2011
000498 - Chicken, Grilled sand. 09/10
Source: Kings delight                                                                      Meat/Alt:    2 oz.
Number of Portions: 50                                                                  Grain/Bread:    2 SRV.
Size of Portion: 1 each                                                                       F/V/J:    0 Cup
                                                                                                Milk:   0 FLOZ
Alternate Menu Name:              Grilled Chicken Sandwich
                                  Sandwich de Pollo

2nd Alternate Menu Name:          Grilled Chicken Sandwich

                                                                                   CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                   CCP: Heat to an internal temperature of 165° F or higher

                                                                                   CCP: Hold at 135° F or higher.

900051 Chicken, Patty Grillled 06-07...........................     50 (1 patty)   1. Cook Chicken patty in a convection oven at 375 degrees for 15 minutes.
900581 Hamburger Bun, WW, Nature's Own, 1.9oz...                    100 Bun        2. Place patty in a slightly warm hamburger bun.
                                                                                   3. Transfer sandwiches in a pan or wrap.


                                                                                   CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in
                                                                                   batches marked with time and temperature. All preformed chicken products left on the serving line for greater than 2
                                                                                   hours will be discarded.

*Nutrients are based upon 1 Portion Size (1 each)
 Calories              370 kcal Cholesterol                        50.00   mg      Protein              28.00   g    Calcium            120.00    mg      21.89%    Calories from Total Fat
 Total Fat            9.00 g        Sodium                        580.00   mg      Vitamin A             6.00   RE   Iron                  2.88   mg       4.62%    Calories from Sat Fat
 Saturated Fat        1.90 g        Carbohydrate                   48.90   g       Vitamin A            30.00   IU   Water¹              *0.00*   g        0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                   8.00   g       Vitamin C             9.00   mg   Ash¹                *0.00*   g       52.87%    Calories from Carbohydrates
                                                                                                                                                          30.27%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 101                                                                             Recipe Master List                                                                            Mar 9, 2011
001160 - Chicken, Popcorn 2010
Source: Pilgrim's Pride                                                           Meat/Alt:    2 oz.
Number of Portions: 100                                                        Grain/Bread:    1 SRV.
Size of Portion: 14 pcs (3.1 oz)                                                     F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:          Popcorn Chicken
                              Palomitas de Pollo

2nd Alternate Menu Name:      Popcorn Chicken

                                           CCP: Heat to an internal temperature of 165° F or higher

                                           CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                           CCP: Wash Hands and clean all food preparation surfaces.
000007 Chicken, Popcorn...         20 LB   1. place chicken on sheet pan, use liner fi needed.
                                           2. Cook chicken according to directions on box.
                                           3. Portion 14 pieces (determine which scoop holds this amount)
                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility at the
                                           end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after
                                           cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.

                                           CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in batches marked with time and
                                           temperature. All preformed chicken products left on the serving line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (14 pcs (3.1 oz))
 Calories              183 kcal Cholesterol              28.70    mg     Protein               11.70   g     Calcium             20.00   mg        45.24%    Calories from Total Fat
 Total Fat            9.20 g        Sodium             860.00     mg     Vitamin A             10.00   RE    Iron                 1.44   mg         9.84%    Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate         14.00    g      Vitamin A             50.00   IU    Water¹               0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          1.10   g      Vitamin C              0.60   mg    Ash¹                 0.00   g         30.60%    Calories from Carbohydrates
                                                                                                                                                   25.57%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 102                                                                          Recipe Master List                                                                           Mar 9, 2011
000650 - Chicken, Tenderloin Fritter
Source: Clux Delux                                                             Meat/Alt:    3 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: 3 each                                                           F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Chicken Tender Fritter
                             Fritura de pollo

2nd Alternate Menu Name:     Chicken Tender Fritter

                                                                    CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                    CCP: Heat to an internal temperature of 165° F or higher

                                                                    CCP: Hold at 135° F or higher.

                                                                    CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                    CCP: Wash Hands and clean all food preparation surfaces.
902228 Chicken, Tenderloin Fritter CLUX DELUX....      26 1/4 LB    Heat in convection oven for 8-10 minutes at 375°F. Internal temperature must reach at least 165°F or greater. Portion 3
                                                                    fritters
                                                                    CCP: The preformed chicken products will be taken from the hot holding cabinet and placed on the heated serving line in
                                                                    batches marked with time and temperature. All preformed chicken products left on the serving line for greater than 2 hours
                                                                    will be discarded.

*Nutrients are based upon 1 Portion Size (3 each)
 Calories              190 kcal Cholesterol            35.00   mg     Protein               16.00    g    Calcium             11.00   mg        28.42%   Calories from Total Fat
 Total Fat            6.00 g        Sodium            807.00   mg     Vitamin A              7.80    RE   Iron                 1.20   mg         4.74%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate       18.00   g      Vitamin A             39.00    IU   Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00   g      Vitamin C              1.00    mg   Ash¹                *N/A*   g         37.89%   Calories from Carbohydrates
                                                                                                                                                33.68%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 103                                                                              Recipe Master List                                                                             Mar 9, 2011
000674 - Chili, Reduced Fat Beef w/ Bea
Source: JTM                                                                        Meat/Alt:    2 oz.
Number of Portions: 100                                                         Grain/Bread:    0 SRV.
Size of Portion: 3/4 cup                                                              F/V/J:    0.375 Cup
                                                                                        Milk:   0 FLOZ
Alternate Menu Name:          Beef Chili w/ Beans
                              Chili Carne w / Frijoles

2nd Alternate Menu Name:      Beef Chili w/ Beans

                                                            CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                            CCP: Heat to an internal temperature of 165° F or higher

902244 Chili, Reduced Fat Beef w/ Beans....       35 LB     KEEP FROZEN: Place sealed bag in a steamer or in boiling water. Heat Approximately 30 minutes or until product reaches serving
                                                            temperature. CAUTION: Open bag carefully to avoid being burned

                                                            Portion with 6 oz ladle
                                                            CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                            CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving
                                                            the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached
                                                            41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/4 cup)
 Calories              151 kcal Cholesterol                29.77   mg     Protein             12.48   g       Calcium                59.55   mg      22.93%    Calories from Total Fat
 Total Fat            3.84 g        Sodium                461.00   mg     Vitamin A          240.68   RE      Iron                    1.92   mg       9.17%    Calories from Sat Fat
 Saturated Fat        1.54 g        Carbohydrate           15.37   g      Vitamin A         1203.41   IU      Water¹                 *N/A*   g        0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber           4.80   g      Vitamin C           17.29   mg      Ash¹                   *N/A*   g       40.76%    Calories from Carbohydrates
                                                                                                                                                     33.12%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 104                                                                          Recipe Master List                                                                        Mar 9, 2011
000005 - Chips, Baked
Source: Frito-Lay                                                              Meat/Alt:     0 oz.
Number of Portions: 50                                                      Grain/Bread:     1 SRV.
Size of Portion: .75 oz                                                           F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Baked Chips
                             al Horno Chips

2nd Alternate Menu Name:     Baked Chips

990020 Chips, Baked....     37 1/2 OZ

                                        CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                        CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (.75 oz)
 Calories               90 kcal Cholesterol            0.00   mg      Protein                 1.50   g    Calcium             30.00   mg       26.25%   Calories from Total Fat
 Total Fat            2.63 g        Sodium           165.00   mg      Vitamin A              15.00   RE   Iron                 0.54   mg        3.75%   Calories from Sat Fat
 Saturated Fat        0.38 g        Carbohydrate      15.75   g       Vitamin A             150.00   IU   Water¹               0.00   g         0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      1.50   g       Vitamin C               0.00   mg   Ash¹                 0.00   g        70.00%   Calories from Carbohydrates
                                                                                                                                                6.67%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 105                                                                         Recipe Master List                                                            Mar 9, 2011
000119 - Chips, Baked, Plain
Source:                                                                       Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    1 SRV.
Size of Portion: Each                                                            F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Baked Chips
                             al Horno Chips

2nd Alternate Menu Name:     Baked Chips

900130 Chips, Baked Lay Original...     75 OZ


*Nutrients are based upon 1 Portion Size (Each)
 Calories              165 kcal Cholesterol            0.00   mg     Protein               3.00   g    Calcium    60.00   mg      12.27%   Calories from Total Fat
 Total Fat            2.25 g        Sodium           225.00   mg     Vitamin A             0.00   RE   Iron        0.54   mg       0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate      34.50   g      Vitamin A             0.00   IU   Water¹      0.00   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      3.00   g      Vitamin C             1.80   mg   Ash¹        0.00   g       83.64%   Calories from Carbohydrates
                                                                                                                                   7.27%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 106                                                                         Recipe Master List                                                            Mar 9, 2011
000608 - Chips, Baked, BBQ
Source: Frito Lay                                                             Meat/Alt:    0 oz.
Number of Portions: 100                                                    Grain/Bread:    1 SRV.
Size of Portion: servings                                                        F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:          BBQ Chips
                              Barbacoa virutas

2nd Alternate Menu Name:      BBQ Chips

900633 Chips, Baked, BBQ...       100 serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              120 kcal Cholesterol             0.00   mg    Protein               2.00   g    Calcium    20.00   mg      22.50%   Calories from Total Fat
 Total Fat            3.00 g        Sodium            210.00   mg    Vitamin A             0.00   RE   Iron        0.00   mg       3.75%   Calories from Sat Fat
 Saturated Fat        0.50 g        Carbohydrate       22.00   g     Vitamin A             0.00   IU   Water¹     *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       2.00   g     Vitamin C             2.40   mg   Ash¹       *N/A*   g       73.33%   Calories from Carbohydrates
                                                                                                                                   6.67%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 107                                                                               Recipe Master List                                                          Mar 9, 2011
000607 - Chips, Baked, Nacho Doritos
Source: Frito Lay                                                                   Meat/Alt:     0 oz.
Number of Portions: 100                                                          Grain/Bread:     0 SRV.
Size of Portion: servings                                                              F/V/J:     0 Cup
                                                                                         Milk:    0 FLOZ
Alternate Menu Name:          Nacho Cheese Doritos
                              Nacho Doritos Queso

2nd Alternate Menu Name:      Nacho Cheese Doritos

900632 Chips, Baked, Doritos Nacho Cheese....         100 Large single serving
900632 Chips, Baked, Doritos Nacho Cheese....         100 Small serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              254 kcal Cholesterol               0.00   mg     Protein                    4.24   g    Calcium   84.80   mg   26.25%   Calories from Total Fat
 Total Fat            7.42 g        Sodium              487.60   mg     Vitamin A                 42.40   RE   Iron       0.76   mg    3.75%   Calories from Sat Fat
 Saturated Fat        1.06 g        Carbohydrate         44.52   g      Vitamin A                212.00   IU   Water¹    *N/A*   g     0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         4.24   g      Vitamin C                  0.00   mg   Ash¹      *N/A*   g    70.00%   Calories from Carbohydrates
                                                                                                                                       6.67%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 108                                                                         Recipe Master List                                                                         Mar 9, 2011
000394 - Chips, Cheetos
Source: Frito-lay                                                             Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     0 SRV.
Size of Portion: each                                                            F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         Cheetos
                             Cheetos

2nd Alternate Menu Name:     Cheetos

900203 Chips, Cheetos MS & HS 1.5 oz...       50 each

                                                        CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                        CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (each)
 Calories              200 kcal Cholesterol            4.00   mg     Protein                 3.00   g    Calcium             27.00   mg        36.00%   Calories from Total Fat
 Total Fat            8.00 g        Sodium           360.00   mg     Vitamin A             151.80   RE   Iron                 1.60   mg         4.50%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate      29.00   g      Vitamin A             759.00   IU   Water¹               0.00   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      0.90   g      Vitamin C               0.00   mg   Ash¹                 0.00   g         58.00%   Calories from Carbohydrates
                                                                                                                                                6.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 109                                                                         Recipe Master List                                                                          Mar 9, 2011
000082 - Chips, Cheetos, Baked
Source: Frito Lay                                                             Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     1.25 SRV.
Size of Portion: each                                                            F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         Baked Cheetos
                             Cheetos horneado

2nd Alternate Menu Name:     Baked Cheetos

900058 Chips, Cheetos Baked, Elem...       50 each

                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (each)
 Calories              120 kcal Cholesterol            0.00   mg     Protein                 2.00   g    Calcium               0.00   mg       33.75%    Calories from Total Fat
 Total Fat            4.50 g        Sodium           210.05   mg     Vitamin A              80.02   RE   Iron                  0.72   mg        7.50%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate      17.00   g      Vitamin A             800.19   IU   Water¹                0.00   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      0.00   g      Vitamin C               0.00   mg   Ash¹                  0.00   g        56.67%    Calories from Carbohydrates
                                                                                                                                                6.67%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 110                                                                          Recipe Master List                                                                          Mar 9, 2011
000397 - Chips, Doritos Ranch
Source: Frito-Lay                                                              Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    1 SRV.
Size of Portion: 1 bag                                                            F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Baked Ranch Doritos
                             Rancho Doritos


2nd Alternate Menu Name:     Baked Ranch Doritos

900208 Chips, Doritos Ranch 1oz....     50 (1 bag)

                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (1 bag)
 Calories              130 kcal Cholesterol             0.00   mg     Protein               2.00   g      Calcium             20.00   mg        34.62%    Calories from Total Fat
 Total Fat            5.00 g        Sodium            170.00   mg     Vitamin A             0.00   RE     Iron                 0.36   mg         6.92%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate       18.00   g      Vitamin A             0.00   IU     Water¹               0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       2.00   g      Vitamin C             0.00   mg     Ash¹                 0.00   g         55.38%    Calories from Carbohydrates
                                                                                                                                                 6.15%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 111                                                                            Recipe Master List                                                                        Mar 9, 2011
001143 - Cinnamon Bun, 3 oz
Source: Rich's                                                                   Meat/Alt:    0 oz.
Number of Portions: 50                                                        Grain/Bread:    2 SRV.
Size of Portion: Each(3oz)                                                          F/V/J:    0 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:         Cinnamon Bun
                             Bolillo de canela

2nd Alternate Menu Name:     Cinnamon Bun

                                                 CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                 CCP: Heat to 135° F or higher.

000064 Bun, Cinnamon 3 oz...       50 EACH       1. PLace 4x5 on lined sheet pan
                                                 2. Thaw for 60 minutes at room temperature
                                                 3. Heat at 375 degree for 2-3 minutes
                                                 4. Finsh: Ice when cooled.
                                                 CCP: Hold at 135° F or higher.


*Nutrients are based upon 1 Portion Size (Each(3oz))
 Calories              340 kcal Cholesterol               0.00   mg     Protein                5.00   g    Calcium             60.00   mg        47.65%   Calories from Total Fat
 Total Fat           18.00 g        Sodium              300.00   mg     Vitamin A             40.00   RE   Iron                 3.60   mg         9.26%   Calories from Sat Fat
 Saturated Fat        3.50 g        Carbohydrate         39.00   g      Vitamin A              0.00   IU   Water¹              *N/A*   g         *N/A*%   Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber         2.00   g      Vitamin C              0.00   mg   Ash¹                *N/A*   g         45.88%   Calories from Carbohydrates
                                                                                                                                                  5.88%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 112                                                                          Recipe Master List                                                                            Mar 9, 2011
001155 - Cinnamon Tastries
Source: Schwan's                                                               Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    2 SRV.
Size of Portion: each                                                             F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Cinnamon Tastries
                              Cinamomo Tastries


2nd Alternate Menu Name:      Cinnamon Tastries

182953 Cinnamon Tastries...      126 1/2 OZ    Place frozen product on bun pans and remove top layer of the pan mate film. Allow product to thaw at room temperature for 30-60 minutes.
                                               Convection 200 F for 7-10 minutes. 1 pastry equals 2 breads.


                                               CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                               CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                               CCP: Wash Hands and clean all food preparation surfaces.
                                               CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility
                                               at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours
                                               after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (each)
 Calories              248 kcal Cholesterol             1.80   mg     Protein                4.80   g     Calcium             50.10   mg        34.29%    Calories from Total Fat
 Total Fat            9.44 g        Sodium            377.80   mg     Vitamin A              6.95   RE    Iron                 2.87   mg         3.27%    Calories from Sat Fat
 Saturated Fat        0.90 g        Carbohydrate       36.90   g      Vitamin A             69.50   IU    Water¹               0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00   g      Vitamin C              0.23   mg    Ash¹                 0.00   g         59.56%    Calories from Carbohydrates
                                                                                                                                                 7.75%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                           New Hanover County Schools
 Page 113                                                                                    Recipe Master List                                                                            Mar 9, 2011
000276 - Cinnamon Toast
Source:                                                                                  Meat/Alt:     0 oz.
Number of Portions: 100                                                               Grain/Bread:     1 SRV.
Size of Portion: 1 each                                                                     F/V/J:     0 Cup
                                                                                              Milk:    0 FLOZ
Alternate Menu Name:             Cinnamon Toast
                                 Tostada de Cinamomo


2nd Alternate Menu Name:         Cinnamon Toast

900583 Bread, 100%WG, Nature's Own Franklin '10,.9oz....              100 (1 slice)    °1. Measure cinnamon and sugar into a bowl.
019335 SUGARS,GRANULATED.........................................     2 CUP            2. Mixed Ingredients together.
002010 CINNAMON,GROUND.............................................   1/2 CUP          3. Place bread slices on a lightly greased sheet pan.
900511 MARGARINE,REG,HARD,CORN (HYDR)..............                   1 1/2 CUP        4. Butter Bread slices.
                                                                                       4. Toast bread in oven.
                                                                                       5. Remove bread from oven and sprinkle with cinnamon and sugar mixture.


                                                                                       CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                       CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                                       CCP: Wash Hands and clean all food preparation surfaces.
                                                                                       CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                       properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours
                                                                                       after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated,
                                                                                       internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 each)
 Calories               111 kcal Cholesterol                   0.00   mg     Protein                    4.06   g    Calcium              7.31   mg        34.17%    Calories from Total Fat
 Total Fat             4.23 g       Sodium                   147.01   mg     Vitamin A                 27.20   RE   Iron                 0.77   mg         3.62%    Calories from Sat Fat
 Saturated Fat         0.45 g       Carbohydrate              16.56   g      Vitamin A                122.89   IU   Water¹             *0.60*   g        *0.00%*    Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber              2.33   g      Vitamin C                  0.03   mg   Ash¹               *0.09*   g         59.44%    Calories from Carbohydrates
                                                                                                                                                          14.55%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 114                                                                           Recipe Master List                                                                          Mar 9, 2011
000449 - Cinnamon Toast Crunch Crisps
Source: General Mills                                                           Meat/Alt:     0 oz.
Number of Portions: 50                                                       Grain/Bread:     1 SRV.
Size of Portion: EACH                                                              F/V/J:     0 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:         Cinnamon Toast Crisps
                             Patatas fritas de Brindi

2nd Alternate Menu Name:     Cinnamon Toast Crisps

990046 Cinnamon Toast Crunch Crisps...        50 EACH      Allergens:
                                                           Wheat
                                                           Soy



                                                           Store in store room.
                                                           When serving, place in pan.
                                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                           CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (EACH)
 Calories              120 kcal Cholesterol               0.00   mg     Protein                2.00   g    Calcium             80.00   mg        22.50%    Calories from Total Fat
 Total Fat            3.00 g        Sodium              200.00   mg     Vitamin A            100.00   RE   Iron                 3.60   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         22.00   g      Vitamin A            500.00   IU   Water¹              *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g      Vitamin C              4.80   mg   Ash¹                *N/A*   g         73.33%    Calories from Carbohydrates
                                                                                                                                                  6.67%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 115                                                                           Recipe Master List                                                                          Mar 9, 2011
000536 - Coffee Cake
Source:                                                                         Meat/Alt:     0 oz.
Number of Portions: 60                                                       Grain/Bread:     1 SRV.
Size of Portion: 3 x 2.6" square                                                   F/V/J:     0 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:          Cinnamon Cake
                              Pastel

2nd Alternate Menu Name:      Cinnamon Cake

900476 Gage Coffee Cake Mix....       1 #10 can    Preheat oven to 375 degrees F.
900246 WATER,COLD................     5 CUP        In a suitable mixer, combine Coffee Cake mix and water. Mix until thouroughly wetted (approx. 3 minutes).
                                                   Pour batter into a greased full sheet pan.
                                                   Top with cinnamon spice packet and bake for 20-30 minutes.

                                                   Yield: 60- 3 x 2.6 inch squares
                                                   CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                   CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                   CCP: No bare hand contact with ready to eat foods that will recieve no further cooking

*Nutrients are based upon 1 Portion Size (3 x 2.6" square)
 Calories               120 kcal Cholesterol               0.00   mg    Protein                1.00   g    Calcium              20.41   mg        18.75%   Calories from Total Fat
 Total Fat             2.50 g       Sodium              210.72    mg    Vitamin A             20.01   RE   Iron                  0.36   mg         0.00%   Calories from Sat Fat
 Saturated Fat         0.00 g       Carbohydrate         24.01    g     Vitamin A            100.06   IU   Water¹             *19.98*   g        *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber          0.00   g     Vitamin C              0.00   mg   Ash¹                *0.02*   g         80.00%   Calories from Carbohydrates
                                                                                                                                                   3.33%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                             New Hanover County Schools
 Page 116                                                                                   Recipe Master List                                                                             Mar 9, 2011
000468 - Cole Slaw
Source: <XXX>                                                                           Meat/Alt:     0 oz.
Number of Portions: 50                                                               Grain/Bread:     0 SRV.
Size of Portion: 1/4 cup                                                                   F/V/J:     0.25 Cup
                                                                                             Milk:    0 FLOZ
Alternate Menu Name:                skip
                                    Col Slaw


2nd Alternate Menu Name:            Cole Slaw

011109 CABBAGE,RAW...............................         4 LB                   1. Place all vegetables in large bowl and toss lightly to mix.
011124 CARROTS,RAW...............................         1 3/4 CUP, shredded    2. Combine mayonnaise, sugar, celery seed, dry mustard, and vinegar.
011333 PEPPERS,SWEET,GREEN,RAW...                         1/2 CUP, chopped       3. Pour dressing over vegetables. Mix thoroughly.
019335 SUGARS,GRANULATED.................                 2 TBSP                 4. Cover. Refrigerate until ready to serve.
002007 CELERY SEED.................................       2 TSP                  5. Mix lightly before serving. Portion with No. 16 scoop (1/4 cup).
002024 MUSTARD SEED,YELLOW.............                   1 TSP
000705 VINEGAR,CIDER..............................        2 TBSP                 Serving: 1/4 cup (No. 16 scoop) provides 1/4 cup of vegetable.
900096 Mayo, Red Cal...................................   1 3/4 CUP

                                                                                 CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                 CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler,
                                                                                 RTE above raw.
                                                                                 CCP: Wash Hands and clean all food preparation surfaces.
                                                                                 CCP: Hold for cold service at 41° F or lower.

                                                                                 CCP: Refrigerate until served.

                                                                                 CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1/4 cup)
 Calories                40 kcal Cholesterol                     5.29   mg      Protein                0.54   g    Calcium               17.58   mg       61.46%   Calories from Total Fat
 Total Fat             2.73 g       Sodium                      67.60   mg      Vitamin A            124.55   RE   Iron                   0.23   mg        6.35%   Calories from Sat Fat
 Saturated Fat         0.28 g       Carbohydrate                 3.66   g       Vitamin A            741.27   IU   Water¹              *38.88*   g       *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                1.06   g       Vitamin C             14.72   mg   Ash¹                 *0.29*   g        36.57%   Calories from Carbohydrates
                                                                                                                                                           5.40%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                            New Hanover County Schools
 Page 117                                                                                                   Recipe Master List                                                                             Mar 9, 2011
000413 - Collards, Fzn
Source:                                                                                                Meat/Alt:    0 oz.
Number of Portions: 100                                                                             Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                                                  F/V/J:    0.5 Cup
                                                                                                            Milk:   0 FLOZ
Alternate Menu Name:                    Collards
                                        Coles comes n


2nd Alternate Menu Name:                Collards

                                                                                                           CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                                           CCP: Heat to 135° F or higher.

                                                                                                           CCP: Hold at 135° F or higher.

011164 COLLARDS,FRZ,CHOPD,CKD,BLD,DRND,WO/SALT....                                           21 7/8 LB     1. Collards can be cooked in the stove top or in a steamer.
002030 PEPPER,BLACK...............................................................           1 1/2 TSP     2a. On the stove top, boil approximatley 1 gallon of water in a pot and add ham base and collards. Reduce
900181 Base, Ham.........................................................................    1 (1/4 cup)   temperature. Simmer until collards are cooked and heated. Drain and add pepper to taste. Transfer to a
                                                                                                           steam table pan.
                                                                                                           2b. Steamer: Empty package of frozen collards to steam table pan with a small amount water and ham base.
                                                                                                           Cook until done and add seasoning.


                                                                                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and
                                                                                                           stored properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F
                                                                                                           within 2 hours after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If
                                                                                                           hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                37 kcal Cholesterol                                 0.00     mg      Protein              3.08    g      Calcium             207.79   mg          9.86%   Calories from Total Fat
 Total Fat             0.41 g       Sodium                                  67.88     mg      Vitamin A          591.33    RE     Iron                  1.12   mg          1.45%   Calories from Sat Fat
 Saturated Fat         0.06 g       Carbohydrate                             7.32     g       Vitamin A        11364.73    IU     Water¹               87.49   g         *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                            2.78     g       Vitamin C           26.11    mg     Ash¹                  1.04   g          78.98%   Calories from Carbohydrates
                                                                                                                                                                          33.23%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 118                                                                          Recipe Master List                                                                          Mar 9, 2011
000613 - Cookie, Choc chip, 2 oz
Source: Otis Spunkmeyer                                                        Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: cookies                                                          F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Chocolate Chip Cookie
                              galleta de chocolate

2nd Alternate Menu Name:      Chocolate Chip Cookie

                                                           CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900638 Cookie, Choc Chip RF 2 oz...       100 (1 cookie)   Baking Times: commercial oven- 280F for 17-19 min
                                                           convection oven 275F for 14-16 min
                                                           commerical rack oven 275 F for 14-16 min
                                                           residential oven: 325F for 17-20 min
                                                           CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.



*Nutrients are based upon 1 Portion Size (cookies)
 Calories              220 kcal Cholesterol            10.00   mg     Protein               3.00   g      Calcium              20.00   mg       28.64%    Calories from Total Fat
 Total Fat            7.00 g        Sodium            135.00   mg     Vitamin A             0.00   RE     Iron                  1.44   mg        8.18%    Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate       38.00   g      Vitamin A             0.00   IU     Water¹               *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00   g      Vitamin C             0.00   mg     Ash¹                 *N/A*   g        69.09%    Calories from Carbohydrates
                                                                                                                                                 5.45%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 119                                                                          Recipe Master List                                                                          Mar 9, 2011
000614 - Cookie, Choc Chip, RF, 1 oz
Source: Otis Spunkmeyer                                                        Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: cookie                                                           F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Chocolate Chip Cookie
                             galleta de chocolate

2nd Alternate Menu Name:     Chocolate Chip Cookie

                                                           CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900639 Cookie, Choc Chip RF 1 oz...       100 (1 cookie)   Baking Times
                                                           commercial oven 280 F for 15-17 min
                                                           convection oven 275F for 12-14 min
                                                           commerical rack oven 275 F for 12-14 min
                                                           residential oven 325 F for 15-18 min
                                                           CCP: Hold for hot service at 135° F or higher


*Nutrients are based upon 1 Portion Size (cookie)
 Calories              110 kcal Cholesterol             5.00   mg     Protein               1.50   g      Calcium              10.00   mg       28.64%    Calories from Total Fat
 Total Fat            3.50 g        Sodium             67.50   mg     Vitamin A             0.00   RE     Iron                  0.72   mg        8.18%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate       19.00   g      Vitamin A             0.00   IU     Water¹               *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.50   g      Vitamin C             0.00   mg     Ash¹                 *N/A*   g        69.09%    Calories from Carbohydrates
                                                                                                                                                 5.45%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 120                                                                         Recipe Master List                                                            Mar 9, 2011
000628 - Cookie, Choc-O-Lunch
Source: Lance                                                                 Meat/Alt:    0 oz.
Number of Portions: 100                                                    Grain/Bread:    0 SRV.
Size of Portion: servings                                                        F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:          Chocolate & Creme Cookie
                              Chocolate y Crema Cookie

2nd Alternate Menu Name:      Chocolate & Creme Cookie

900655 Cookie, Choc-O-Lunch...        100 serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              230 kcal Cholesterol             0.00   mg    Protein               3.00   g    Calcium     0.00   mg      39.13%   Calories from Total Fat
 Total Fat           10.00 g        Sodium            230.00   mg    Vitamin A             0.00   RE   Iron        0.00   mg      15.65%   Calories from Sat Fat
 Saturated Fat        4.00 g        Carbohydrate       32.00   g     Vitamin A             0.00   IU   Water¹     *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       2.00   g     Vitamin C             0.00   mg   Ash¹       *N/A*   g       55.65%   Calories from Carbohydrates
                                                                                                                                   5.22%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 121                                                                            Recipe Master List                                                                         Mar 9, 2011
000616 - Cookie, Oatmeal Raisin, 1 oz
Source: Otis Spunkmeyer                                                          Meat/Alt:     0 oz.
Number of Portions: 100                                                       Grain/Bread:     0.75 SRV.
Size of Portion: each                                                               F/V/J:     0 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:         Oatmeal Raisin Cookie
                             galletas de avena y pasa

2nd Alternate Menu Name:     Oatmeal Raisin Cookie

                                                    CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                    CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900640 Cookie, Sugar, RF, 1 oz...     100 each      Baking Times
                                                    Convection oven: 300 F for 9-11 min
                                                    CCP: Wash Hands and clean all food preparation surfaces.

*Nutrients are based upon 1 Portion Size (each)
 Calories              110 kcal Cholesterol              10.00   mg     Protein                 1.00   g    Calcium              0.00   mg        24.54%   Calories from Total Fat
 Total Fat            3.00 g        Sodium               95.00   mg     Vitamin A              20.00   RE   Iron                 0.72   mg         8.18%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate         19.00   g      Vitamin A             100.00   IU   Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g      Vitamin C               0.00   mg   Ash¹                *N/A*   g         69.09%   Calories from Carbohydrates
                                                                                                                                                   3.64%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 122                                                                          Recipe Master List                                                                           Mar 9, 2011
001126 - Cookie, RF,1 oz
Source: Otis Spunkmeyer                                                        Meat/Alt:     0 oz.
Number of Portions: 50                                                      Grain/Bread:     0 SRV.
Size of Portion: 1 OZ                                                             F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:          Fresh Baked Cookie
                              Galletas

2nd Alternate Menu Name:      Fresh Baked Cookie

098974 Otis cookie, 1oz....    50 Each 1 oz   Keep cookies frozen until ready to bake.
                                              1. Pre-heat oven to 300 degrees for 10-12 minutes.
                                              2. Place cookies on sheet pan, 35 cookies per pan (5x7)
                                              3. After baking cookies should cool for 20-30 minutes prior to removing.


                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                              CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                              CCP: Wash Hands and clean all food preparation surfaces.

*Nutrients are based upon 1 Portion Size (1 OZ)
 Calories              110 kcal Cholesterol             5.00   mg     Protein                 1.00   g    Calcium              0.00   mg        28.64%     Calories from Total Fat
 Total Fat            3.50 g        Sodium             75.00   mg     Vitamin A              20.00   RE   Iron                 0.72   mg         8.18%     Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate       19.00   g      Vitamin A             100.00   IU   Water¹               0.00   g          0.00%     Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.90   g      Vitamin C               0.00   mg   Ash¹                 0.00   g         69.09%     Calories from Carbohydrates
                                                                                                                                                 3.64%     Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 123                                                                             Recipe Master List                                                                         Mar 9, 2011
000615 - Cookie, Sugar, RF, 1 oz
Source: Otis Spunkmeyer                                                           Meat/Alt:     0 oz.
Number of Portions: 100                                                        Grain/Bread:     0.75 SRV.
Size of Portion: each                                                                F/V/J:     0 Cup
                                                                                       Milk:    0 FLOZ
Alternate Menu Name:         Sugar Cookie
                             la galleta del azúcar

2nd Alternate Menu Name:     Sugar Cookie

                                                     CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900640 Cookie, Sugar, RF, 1 oz...     100 each       Baking Times
                                                     Convection oven: 300 F for 9-11 min
                                                     CCP: Wash Hands and clean all food preparation surfaces.

*Nutrients are based upon 1 Portion Size (each)
 Calories              110 kcal Cholesterol               10.00   mg     Protein                 1.00   g    Calcium              0.00   mg        24.54%   Calories from Total Fat
 Total Fat            3.00 g        Sodium                95.00   mg     Vitamin A              20.00   RE   Iron                 0.72   mg         8.18%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate          19.00   g      Vitamin A             100.00   IU   Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          1.00   g      Vitamin C               0.00   mg   Ash¹                *N/A*   g         69.09%   Calories from Carbohydrates
                                                                                                                                                    3.64%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 124                                                                         Recipe Master List                                                            Mar 9, 2011
000627 - Cookie, Van-O-Lunch
Source: Lance                                                                 Meat/Alt:    0 oz.
Number of Portions: 100                                                    Grain/Bread:    0 SRV.
Size of Portion: servings                                                        F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:          Vanilla Creme Cookie
                              Vainilla Crema Cookie

2nd Alternate Menu Name:      Vanilla Creme Cookie

900654 Cookie, Van-O-Lunch....       100 serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              230 kcal Cholesterol            0.00   mg     Protein               2.00   g    Calcium     0.00   mg      39.13%   Calories from Total Fat
 Total Fat           10.00 g        Sodium            90.00   mg     Vitamin A             0.00   RE   Iron        0.00   mg      15.65%   Calories from Sat Fat
 Saturated Fat        4.00 g        Carbohydrate      33.00   g      Vitamin A             0.00   IU   Water¹     *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      1.00   g      Vitamin C             0.00   mg   Ash¹       *N/A*   g       57.39%   Calories from Carbohydrates
                                                                                                                                   3.48%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 125                                                                          Recipe Master List                                                           Mar 9, 2011
000625 - Cookies, All Sports Bites
Source: MJM                                                                    Meat/Alt:     0 oz.
Number of Portions: 100                                                     Grain/Bread:     1 SRV.
Size of Portion: servings                                                         F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:          All Sports Bites
                              Todos los deportes Morde

2nd Alternate Menu Name:      All Sports Bites

900652 Cookies, All Sport Bites...     100 serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              113 kcal Cholesterol               0.00   mg    Protein                1.51   g    Calcium   11.93   mg    25.75%   Calories from Total Fat
 Total Fat            3.24 g        Sodium               93.02   mg    Vitamin A             52.22   RE   Iron       1.77   mg     3.89%   Calories from Sat Fat
 Saturated Fat        0.49 g        Carbohydrate         19.50   g     Vitamin A            261.11   IU   Water¹    *N/A*   g      0.40%   Calories from Trans Fat
 Trans Fat¹           0.05 g        Dietary Fiber         0.70   g     Vitamin C              3.35   mg   Ash¹      *N/A*   g     68.87%   Calories from Carbohydrates
                                                                                                                                   5.33%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 126                                                                         Recipe Master List                                                            Mar 9, 2011
000662 - Cookies, Nekot
Source: Lance                                                                 Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0 SRV.
Size of Portion: 1.75 ounces                                                     F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:           Cookies, Nekot
                               Cookies, Nekot

2nd Alternate Menu Name:       Cookies, Nekot

902235 Cookies, Nekot...       87 1/2 OZ


*Nutrients are based upon 1 Portion Size (1.75 ounces)
 Calories              240 kcal Cholesterol              0.00   mg    Protein               5.00   g    Calcium   *N/A*   mg      41.25%   Calories from Total Fat
 Total Fat           11.00 g        Sodium             170.00   mg    Vitamin A            *N/A*   RE   Iron      *N/A*   mg      11.25%   Calories from Sat Fat
 Saturated Fat        3.00 g        Carbohydrate        32.00   g     Vitamin A            *N/A*   IU   Water¹    *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        1.00   g     Vitamin C            *N/A*   mg   Ash¹      *N/A*   g       53.33%   Calories from Carbohydrates
                                                                                                                                   8.33%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 127                                                                          Recipe Master List                                                           Mar 9, 2011
000612 - Cookies, Tropical Treats
Source: MJM                                                                    Meat/Alt:     0 oz.
Number of Portions: 100                                                     Grain/Bread:     1 SRV.
Size of Portion: servings                                                         F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:          Tropical Treats
                              Se usa para tratar Tropi

2nd Alternate Menu Name:      Tropical Treats

900636 Cookies, Tropical Treats...     100 serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              111 kcal Cholesterol               0.00   mg    Protein                1.50   g    Calcium   120.00   mg   26.68%   Calories from Total Fat
 Total Fat            3.29 g        Sodium               93.50   mg    Vitamin A             49.60   RE   Iron        1.58   mg    4.05%   Calories from Sat Fat
 Saturated Fat        0.50 g        Carbohydrate         19.00   g     Vitamin A            248.00   IU   Water¹     *N/A*   g     0.41%   Calories from Trans Fat
 Trans Fat¹           0.05 g        Dietary Fiber         0.91   g     Vitamin C              3.19   mg   Ash¹       *N/A*   g    68.47%   Calories from Carbohydrates
                                                                                                                                   5.41%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 128                                                                          Recipe Master List                                                                          Mar 9, 2011
000360 - Corn Bread
Source: Gilster-Mary                                                           Meat/Alt:    0 oz.
Number of Portions: 46                                                      Grain/Bread:    1 SRV.
Size of Portion: g                                                                F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Cornbread
                             Pan de Maíz


2nd Alternate Menu Name:     Cornbread

900621 Corn Bread Mix 2010...       5 LB     1. Place total amount of water in mixer bowl, add total amount of cornbread mix. using a paddle mix on low speed (1st speed on a 3-speed mixer
075010 WATER,COLD.............      4 CUP    and 2nd speed on a 4 speed mixer) for 1 minute.
                                             2. Scrape bowl.
                                             3. Change to medium speed (2nd speed on a 3 speed mixer and 3rd speed on a 4 speed mixer) and mix 1 minute. Do Not Overmix
                                             4. Scale batter into prepared (lightly greased) pan.
                                             5. Put pan(s) in a preheated convection oven 350 degrees for 15-17 minutes.
                                             6. Cool cornbread 5 minutes before cutting and serving.
                                             7. Cut according to servings.. 1 full size pan 100 servings cut 10x10, 1/2 sheet pan 50 servings cut 5x10.


                                             CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                             CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                             CCP: Wash Hands and clean all food preparation surfaces.

*Nutrients are based upon 1 Portion Size (g)
 Calories               224 kcal Cholesterol           28.01   mg     Protein               3.36   g      Calcium             45.24   mg        36.00%    Calories from Total Fat
 Total Fat             8.96 g       Sodium            359.20   mg     Vitamin A             0.00   RE     Iron                 1.21   mg         6.75%    Calories from Sat Fat
 Saturated Fat         1.68 g       Carbohydrate       31.37   g      Vitamin A             0.00   IU     Water¹            *20.85*   g        *0.00%*    Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber       1.12   g      Vitamin C             0.00   mg     Ash¹               *0.02*   g         56.00%    Calories from Carbohydrates
                                                                                                                                                 6.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 129                                                                           Recipe Master List                                                                             Mar 9, 2011
000541 - Corn Puppies 2010
Source: House of Raefor                                                         Meat/Alt:    2 oz.
Number of Portions: 100                                                      Grain/Bread:    2 SRV.
Size of Portion: 6 each(4.02 oz)                                                   F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:          Cornpuppies
                              Granos Enteros Cornpuppy

2nd Alternate Menu Name:      Cornpuppies

                                                  CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                  CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
900480 Corn Puppies 2010...        100 (6 each)   Conventional Oven: Preheat oven to 375 degrees F. Bake product for 8-10 minutes, turning midway through, until they reach an internal
                                                  temperature of 135 degrees or higher. Corn puppies will be placed in a serving line pan and held at 135 degrees or greater in a hot holding
                                                  cabinet until service.

                                                  Portion=6 per serving
                                                  CCP: The corn puppies will be taken from the hot holding cabinet and placed on the heated cafeteria serving line for service. Product shall not
                                                  be out on serving line for more than 2 hours. Each batch of product will be marked with the time of removal from cooking vessel and the internal
                                                  temperature marked on the card.

*Nutrients are based upon 1 Portion Size (6 each(4.02 oz))
 Calories              255 kcal Cholesterol             13.40    mg    Protein               10.72   g     Calcium               0.00   mg        33.16%   Calories from Total Fat
 Total Fat            9.38 g        Sodium             629.80    mg    Vitamin A              0.00   RE    Iron                  3.62   mg         4.74%   Calories from Sat Fat
 Saturated Fat        1.34 g        Carbohydrate        30.82    g     Vitamin A              0.00   IU    Water¹               *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.34   g     Vitamin C              0.00   mg    Ash¹                 *N/A*   g         48.42%   Calories from Carbohydrates
                                                                                                                                                  16.84%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                   New Hanover County Schools
 Page 130                                                                                        Recipe Master List                                                                            Mar 9, 2011
000270 - Corn, Canned
Source: US Red                                                                               Meat/Alt:     0 oz.
Number of Portions: 77                                                                    Grain/Bread:     0 SRV.
Size of Portion: 1/2 cup                                                                        F/V/J:     0.5 Cup
                                                                                                  Milk:    0 FLOZ
Alternate Menu Name:                Corn
                                    Maiz

2nd Alternate Menu Name:            Corn

011173 CORN,WHL KERNEL,CND,DRND SOLIDS(HTD)...                                4 #10 CAN    1. Vegetables can be cooked on stove top or steamer.
900172 Butter Buds, dehydrated.............................................   4 OZ         2a. Stove top: Open cans of vegetables. Place vegetables in a pot. Add more water if needed. Simmer about 10
002030 PEPPER,BLACK........................................................   1 TSP        minutes, stirring gently. Do not allow to boil. Drain some of the liquid transfer to serving pan. Mix in pepper and
                                                                                           butter buds.
                                                                                            2b. Steamer: Place vegetables in serving pan. Steam for approximately 3-4 minutes. Drain some of the liquid and
                                                                                           add butter buds and pepper. Do not over cook.
                                                                                           3. Portion with 4oz slotted spoodle


                                                                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                           CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                                           CCP: Wash Hands and clean all food preparation surfaces.
                                                                                           CCP: Heat to an internal temperature of 145° F or higher

                                                                                           CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                           properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours
                                                                                           after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated,
                                                                                           internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                89 kcal Cholesterol                         0.00     mg    Protein                 2.68   g    Calcium              5.28   mg         10.38%   Calories from Total Fat
 Total Fat             1.03 g       Sodium                         384.53     mg    Vitamin A              32.17   RE   Iron                 0.89   mg          1.56%   Calories from Sat Fat
 Saturated Fat         0.15 g       Carbohydrate                    20.67     g     Vitamin A             160.90   IU   Water¹              79.28   g         *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                    2.07     g     Vitamin C               8.36   mg   Ash¹                 0.90   g          92.40%   Calories from Carbohydrates
                                                                                                                                                               12.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                       New Hanover County Schools
 Page 131                                                                                               Recipe Master List                                                                             Mar 9, 2011
000032 - Corn-on-the-Cob
Source:                                                                                             Meat/Alt:     0 oz.
Number of Portions: 100                                                                          Grain/Bread:     0 SRV.
Size of Portion: 1 Cob                                                                                 F/V/J:     0.25 Cup
                                                                                                         Milk:    0 FLOZ
Alternate Menu Name:                  Corn-on-the-Cob
                                      Maíz en la Mazorca


2nd Alternate Menu Name:              Corn-on-the-Cob

011914 CORN,SWT,WHITE,FRZ,KRNLS ON COB,CKD,BLD,DRND,...                                          100 EAR(s)      1. Corn can be cooked on stove top or steamer.
900172 Butter Buds, dehydrated...............................................................    4 OZ            2a. Stove top: Place vegetables in a pot. Add hot water to just cover or as indicated. Bring to a boil;
002030 PEPPER,BLACK...........................................................................   1 TSP           cover. Reduce heat and cook gently for indicated time or until vegetables are just tender. Do not over
                                                                                                                 cook. Drain and transfer to a serving pan. Add butter buds and pepper. Approximate cooking time 5-9
                                                                                                                 minutes.
                                                                                                                 2b. Steamer: Place vegetables in serving pan with a small amount of water. Steam for approximatley 3-
                                                                                                                 4 minutes. Drain and add Butter buds and pepper. Do not over cook.


                                                                                                                 CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage
                                                                                                                 container.
                                                                                                                 CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                                                 CCP: Wash Hands and clean all food preparation surfaces.
                                                                                                                 CCP: Heat to an internal temperature of 145° F or higher

                                                                                                                 CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                                                                 CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped
                                                                                                                 and stored properly.When leaving the facility at the end of the day, discard any food that has not
                                                                                                                 reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after
                                                                                                                 cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 Cob)
 Calories                64 kcal Cholesterol                             0.00     mg        Protein                1.96   g      Calcium              1.98   mg          6.59%   Calories from Total Fat
 Total Fat             0.47 g       Sodium                              42.22     mg        Vitamin A              0.00   RE     Iron                 0.39   mg          1.02%   Calories from Sat Fat
 Saturated Fat         0.07 g       Carbohydrate                        15.22     g         Vitamin A              2.58   IU     Water¹              46.12   g         *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                        1.33     g         Vitamin C              3.03   mg     Ash¹                 0.39   g          95.38%   Calories from Carbohydrates
                                                                                                                                                                        12.30%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 132                                                                            Recipe Master List                                                                            Mar 9, 2011
000543 - Corndog 2010 State Fair
Source: State Fair                                                              Meat/Alt:    2 oz.
Number of Portions: 100                                                      Grain/Bread:    2 SRV.
Size of Portion: each                                                              F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Corndog
                             Corndog

2nd Alternate Menu Name:     Corndog

                                                    CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                    CCP: Heat to 135° F or higher.

                                                    CCP: Hold at 135° F or higher.

990029 Corndog Whole grain...       100 (1 each)    Heat cornpuppies in single layer on sheet pan. Remove when internal temp reaches 135°F or greater.

                                                    CCP: The corn puppies will be taken from the hot holding cabinet and placed on the heated cafeteria serving line for service. Product shall not
                                                    be out on serving line for more than 2 hours. Each batch of product will be marked with the time of removal from cooking vessel and the
                                                    internal temperature marked on the card.

*Nutrients are based upon 1 Portion Size (each)
 Calories              220 kcal Cholesterol             40.00   mg     Protein               10.00   g     Calcium              60.00   mg        28.64%    Calories from Total Fat
 Total Fat            7.00 g        Sodium             650.00   mg     Vitamin A              0.00   RE    Iron                  1.80   mg         6.14%    Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate        31.00   g      Vitamin A              0.00   IU    Water¹                0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        3.00   g      Vitamin C              0.00   mg    Ash¹                  0.00   g         56.36%    Calories from Carbohydrates
                                                                                                                                                  18.18%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 133                                                                           Recipe Master List                                                                         Mar 9, 2011
000316 - Crackers, Captain Wafers
Source: local                                                                   Meat/Alt:    0 oz.
Number of Portions: 50                                                       Grain/Bread:    0 SRV.
Size of Portion: 2 packets                                                         F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:          Captain Wafers Crackers
                              galletas
galletas

2nd Alternate Menu Name:      Captain Wafers Crackers

900103 Crackers, Captain Wafers...       50 (2 packets)

                                                          CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                          CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (2 packets)
 Calories               70 kcal Cholesterol              0.00   mg     Protein               1.00   g     Calcium               0.00   mg        32.14%   Calories from Total Fat
 Total Fat            2.50 g        Sodium             105.00   mg     Vitamin A             0.00   RE    Iron                  0.36   mg         6.43%   Calories from Sat Fat
 Saturated Fat        0.50 g        Carbohydrate         9.00   g      Vitamin A             0.00   IU    Water¹               *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g      Vitamin C             0.00   mg    Ash¹                 *N/A*   g         51.43%   Calories from Carbohydrates
                                                                                                                                                  5.71%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 134                                                                         Recipe Master List                                                            Mar 9, 2011
000661 - Crackers, Cheddar on Whole Gra
Source: Lance                                                                 Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0 SRV.
Size of Portion: 1.375 ounces                                                    F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:            Crackers, Cheddar/Whl Gr
                                Cheddar galletas

2nd Alternate Menu Name:        Crackers, Cheddar/Whl Gr

902234 Crackers, Cheddar on Whole Grain....       68 3/4 OZ


*Nutrients are based upon 1 Portion Size (1.375 ounces)
 Calories              180 kcal Cholesterol              0.00   mg    Protein               5.00   g    Calcium   *N/A*   mg      45.00%   Calories from Total Fat
 Total Fat            9.00 g        Sodium            240.00    mg    Vitamin A            *N/A*   RE   Iron      *N/A*   mg      10.00%   Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate        23.00   g     Vitamin A            *N/A*   IU   Water¹    *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        3.00   g     Vitamin C            *N/A*   mg   Ash¹      *N/A*   g       51.11%   Calories from Carbohydrates
                                                                                                                                  11.11%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 135                                                                         Recipe Master List                                                            Mar 9, 2011
000624 - Crackers, Cheese on Whole Grai
Source: Lance                                                                 Meat/Alt:    0 oz.
Number of Portions: 100                                                    Grain/Bread:    0 SRV.
Size of Portion: servings                                                        F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:          Cheese Crackers
                              galletas de queso

2nd Alternate Menu Name:      Cheese Crackers

900650 Crackers, Cheese on Whole Grain...         100 serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              190 kcal Cholesterol              0.00   mg    Protein               3.00   g    Calcium   *N/A*   mg      42.63%   Calories from Total Fat
 Total Fat            9.00 g        Sodium             290.00   mg    Vitamin A            *N/A*   RE   Iron      *N/A*   mg      11.84%   Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate        25.00   g     Vitamin A            *N/A*   IU   Water¹    *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        3.00   g     Vitamin C            *N/A*   mg   Ash¹      *N/A*   g       52.63%   Calories from Carbohydrates
                                                                                                                                   6.32%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 136                                                                         Recipe Master List                                                            Mar 9, 2011
000618 - Crackers, Cream Cheese and Chi
Source: Lance                                                                 Meat/Alt:    0 oz.
Number of Portions: 100                                                    Grain/Bread:    0 SRV.
Size of Portion: each                                                            F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         CC & Chives Crackers
                             Galletas

2nd Alternate Menu Name:     CC & Chives Crackers

900644 Crackers, Cream Cheese and Chives...         100 serving


*Nutrients are based upon 1 Portion Size (each)
 Calories              200 kcal Cholesterol             0.00   mg    Protein                4.00   g    Calcium   *N/A*   mg      45.00%   Calories from Total Fat
 Total Fat           10.00 g        Sodium            160.00   mg    Vitamin A             *N/A*   RE   Iron      *N/A*   mg       6.75%   Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate       23.00   g     Vitamin A             *N/A*   IU   Water¹    *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00   g     Vitamin C             *N/A*   mg   Ash¹      *N/A*   g       46.00%   Calories from Carbohydrates
                                                                                                                                   8.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 137                                                                          Recipe Master List                                                           Mar 9, 2011
000626 - Crackers, Frito Lay, Peanut Bu
Source: Frito Lay                                                              Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: servings                                                         F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Peanut Butter Crackers
                              galletas de mantequilla

2nd Alternate Menu Name:      Peanut Butter Crackers

900653 Crackers, Frito Lay, Peanut Butter...     100 serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              190 kcal Cholesterol               0.00   mg    Protein              5.00   g    Calcium   60.00   mg      42.63%   Calories from Total Fat
 Total Fat            9.00 g        Sodium              370.00   mg    Vitamin A            0.00   RE   Iron       1.44   mg      11.84%   Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate         23.00   g     Vitamin A            0.00   IU   Water¹    *N/A*   g        4.74%   Calories from Trans Fat
 Trans Fat¹           1.00 g        Dietary Fiber         2.00   g     Vitamin C            0.00   mg   Ash¹      *N/A*   g       48.42%   Calories from Carbohydrates
                                                                                                                                  10.53%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 138                                                                         Recipe Master List                                                            Mar 9, 2011
000660 - Crackers, Honey Peanut Butter
Source: Lance                                                                 Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0 SRV.
Size of Portion: 1.375 ounces                                                    F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:            Crackers, Honey PB
                                miel galletas de mantequ

2nd Alternate Menu Name:        Crackers, Honey PB

902233 Crackers, Honey Peanut Butter.....       68 3/4 OZ


*Nutrients are based upon 1 Portion Size (1.375 ounces)
 Calories              200 kcal Cholesterol              0.00   mg    Protein               4.00   g    Calcium   *N/A*   mg      40.50%   Calories from Total Fat
 Total Fat            9.00 g        Sodium            310.00    mg    Vitamin A            *N/A*   RE   Iron      *N/A*   mg       9.00%   Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate        23.00   g     Vitamin A            *N/A*   IU   Water¹    *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        1.00   g     Vitamin C            *N/A*   mg   Ash¹      *N/A*   g       46.00%   Calories from Carbohydrates
                                                                                                                                   8.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 139                                                                         Recipe Master List                                                            Mar 9, 2011
000622 - Crackers, Malt
Source: Lance                                                                 Meat/Alt:    0 oz.
Number of Portions: 100                                                    Grain/Bread:    0 SRV.
Size of Portion: serving                                                         F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:          Malt Crackers
                              galletas de malta

2nd Alternate Menu Name:      Peanut Butter Crackers

900648 Crackers, Malt....     100 serving


*Nutrients are based upon 1 Portion Size (serving)
 Calories              190 kcal Cholesterol              0.00   mg    Protein               4.00   g    Calcium   *N/A*   mg      47.37%   Calories from Total Fat
 Total Fat           10.00 g        Sodium             200.00   mg    Vitamin A            *N/A*   RE   Iron      *N/A*   mg       9.47%   Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate        19.00   g     Vitamin A            *N/A*   IU   Water¹    *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        1.00   g     Vitamin C            *N/A*   mg   Ash¹      *N/A*   g       40.00%   Calories from Carbohydrates
                                                                                                                                   8.42%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 140                                                                          Recipe Master List                                                                         Mar 9, 2011
000395 - Crackers, Peanut Butter
Source: Lance                                                                  Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    0 SRV.
Size of Portion: each                                                             F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Peanut Butter Crackers
                             galletas de mantequilla

2nd Alternate Menu Name:     Peanut Butter Crackers

900204 Crackers, Lance Peanut butter RF...      50 each

                                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                           CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (each)
 Calories              180 kcal Cholesterol              0.00   mg    Protein               6.00   g     Calcium              20.00   mg        35.00%   Calories from Total Fat
 Total Fat            7.00 g        Sodium             230.00   mg    Vitamin A             0.00   RE    Iron                  1.44   mg         7.50%   Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate        23.00   g     Vitamin A             0.00   IU    Water¹                0.00   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        2.00   g     Vitamin C             0.00   mg    Ash¹                  0.00   g         51.11%   Calories from Carbohydrates
                                                                                                                                                13.33%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 141                                                                          Recipe Master List                                                           Mar 9, 2011
000623 - Crackers, RF Toastchee
Source: Lance                                                                  Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: serving                                                          F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Peanut Butter Crackers
                              galletas de mantequilla

2nd Alternate Menu Name:      Peanut Butter Crackers

900649 Crackers, RF Toastchee...        100 serving


*Nutrients are based upon 1 Portion Size (serving)
 Calories              190 kcal Cholesterol               0.00   mg    Protein               5.00   g    Calcium   *N/A*   mg     37.89%   Calories from Total Fat
 Total Fat            8.00 g        Sodium              280.00   mg    Vitamin A            *N/A*   RE   Iron      *N/A*   mg      9.47%   Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate         23.00   g     Vitamin A            *N/A*   IU   Water¹    *N/A*   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g     Vitamin C            *N/A*   mg   Ash¹      *N/A*   g      48.42%   Calories from Carbohydrates
                                                                                                                                  10.53%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 142                                                                         Recipe Master List                                                            Mar 9, 2011
000673 - Crackers, Saltine
Source:                                                                       Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    1 SRV.
Size of Portion: packs                                                           F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:           Saltine Crackers
                               Galletas Saladas

2nd Alternate Menu Name:       Saltine Crackers

990097 Crackers, Saltine....     50 (4 cracker pack)


*Nutrients are based upon 1 Portion Size (packs)
 Calories               50 kcal Cholesterol              0.00   mg    Protein              1.00   g    Calcium    20.00   mg      18.00%   Calories from Total Fat
 Total Fat            1.00 g        Sodium             180.00   mg    Vitamin A            0.00   RE   Iron        0.72   mg       0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         9.00   g     Vitamin A            0.00   IU   Water¹      0.00   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g     Vitamin C            0.00   mg   Ash¹        0.00   g       72.00%   Calories from Carbohydrates
                                                                                                                                   8.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 143                                                                          Recipe Master List                                                           Mar 9, 2011
000620 - Crackers, Toastchee
Source: Lance                                                                  Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: servings                                                         F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Peanut Butter Crackers
                              Galletas de mantequilla

2nd Alternate Menu Name:      Peanut Butter Crackers

900646 Crackers, Toastchee...       100 serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              220 kcal Cholesterol               0.00   mg    Protein               6.00   g    Calcium   *N/A*   mg     49.09%   Calories from Total Fat
 Total Fat           12.00 g        Sodium              340.00   mg    Vitamin A            *N/A*   RE   Iron      *N/A*   mg     10.23%   Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate         23.00   g     Vitamin A            *N/A*   IU   Water¹    *N/A*   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         2.00   g     Vitamin C            *N/A*   mg   Ash¹      *N/A*   g      41.82%   Calories from Carbohydrates
                                                                                                                                  10.91%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 144                                                                          Recipe Master List                                                           Mar 9, 2011
000619 - Crackers, Toasty
Source: Lance                                                                  Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: servings                                                         F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Peanut Butter Crackers
                              Galletas de mantequilla

2nd Alternate Menu Name:      Peanut Butter Crackers

900645 Crackers, Toasty....     100 serving


*Nutrients are based upon 1 Portion Size (servings)
 Calories              180 kcal Cholesterol               0.00   mg    Protein               4.00   g    Calcium   *N/A*   mg     45.00%   Calories from Total Fat
 Total Fat            9.00 g        Sodium              270.00   mg    Vitamin A            *N/A*   RE   Iron      *N/A*   mg     10.00%   Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate         19.00   g     Vitamin A            *N/A*   IU   Water¹    *N/A*   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g     Vitamin C            *N/A*   mg   Ash¹      *N/A*   g      42.22%   Calories from Carbohydrates
                                                                                                                                   8.89%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 145                                                                          Recipe Master List                                                          Mar 9, 2011
000684 - Cranberry Sauce, canned
Source: NHCS                                                                   Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: 1/4 cup                                                          F/V/J:    1 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Cranberry Sauce

009081 CRANBERRY SAU,CND,SWTND....               2 1/8 #10 can


*Nutrients are based upon 1 Portion Size (1/4 cup)
 Calories              105 kcal Cholesterol             0.00     mg    Protein               0.14   g    Calcium    2.79   mg     0.89%   Calories from Total Fat
 Total Fat            0.10 g        Sodium             20.20     mg    Vitamin A             1.39   RE   Iron       0.15   mg     0.08%   Calories from Sat Fat
 Saturated Fat        0.01 g        Carbohydrate       27.10     g     Vitamin A            29.25   IU   Water¹    42.25   g     *N/A*%   Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber       0.70     g     Vitamin C             1.39   mg   Ash¹       0.07   g    103.05%   Calories from Carbohydrates
                                                                                                                                  0.53%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 146                                                                            Recipe Master List                                                                           Mar 9, 2011
000322 - Cream Cheese, Light
Source: Schreiber                                                                Meat/Alt:     0 oz.
Number of Portions: 50                                                        Grain/Bread:     0 SRV.
Size of Portion: 1 oz                                                               F/V/J:     0 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:         skip
                             Queso Poner Crema


2nd Alternate Menu Name:     Cream Cheese

900061 Cream cheese, Light...      1400 GRAM

                                                    CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                    CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
                                                    CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1 oz)
 Calories               50 kcal Cholesterol              15.00   mg     Protein                 2.00   g    Calcium             20.00   mg        81.00%   Calories from Total Fat
 Total Fat            4.50 g        Sodium              130.00   mg     Vitamin A              80.00   RE   Iron                 0.00   mg        54.00%   Calories from Sat Fat
 Saturated Fat        3.00 g        Carbohydrate          2.00   g      Vitamin A             400.00   IU   Water¹               0.00   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.00   g      Vitamin C               0.00   mg   Ash¹                 0.00   g         16.00%   Calories from Carbohydrates
                                                                                                                                                  16.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                     New Hanover County Schools
 Page 147                                                                                         Recipe Master List                                                                               Mar 9, 2011
500094 - CREAMY COLE SLAW
Source: USDA E-06                                                                             Meat/Alt:    0 oz.
Number of Portions: 50                                                                     Grain/Bread:    0 SRV.
Size of Portion: 1/4 CUP                                                                         F/V/J:    0.25 Cup
                                                                                                   Milk:   0 FLOZ
Alternate Menu Name:                 Cole Slaw
                                     Ensalada de col

2nd Alternate Menu Name:             Cole Slaw

011109 CABBAGE,RAW.........................................................     3 LB, shredded + 11 OZ, shredded      1. Place cabbage, carrots, and peppers (optional) in large bowl and toss lightly to mix.
011124 CARROTS,RAW........................................................      1 3/4 CUP, grated
004622 SALAD DRSG,MAYO TYPE,RED CAL-COMMOD...                                   1 3/4 CUP                             2. Combine salad dressing or mayonnaise, sugar, celery seed, dry mustard, and vinegar.
019335 SUGARS,GRANULATED...........................................             2 TBSP
002007 CELERY SEED...........................................................   2 TSP                                 3. Pour dressing over vegetables. Mix thoroughly. Spread 5 lb 3 oz (approximately 3 qt ½
799904 MUSTARD,POWDER/DRY........................................               1 TSP                                 cup) into each shallow pan (12" x 20" x 2 ½") to a product depth of 2" or less (see Special
002053 VINEGAR,DISTILLED................................................        2 TBSP                                Tips).
                                                                                                                      For 50 servings, use 1 pan. For 100 servings, use 2 pans.

                                                                                                                      4. CCP: Cool to 41° F or lower within 4 hours.

                                                                                                                      Cover. Refrigerate until ready to serve.

                                                                                                                      5. Mix lightly before serving. Portion with No. 16 scoop (¼ cup).
                                                                                                                      Food as Purchased

                                                                                                                                          50 Servings     100 Servings
                                                                                                                      Cabbage                4 lb 4 oz        8 lb 8 oz
                                                                                                                      Carrots                 8 oz             1 lb
                                                                                                                      Green peppers           4 oz             8 oz
                                                                                                                      Special Tips

                                                                                                                      1) For best results, shred cabbage and store overnight; add dressing just before serving.
                                                                                                                      2) If recipe is prepared in advance, the yield will be reduced.
                                                                                                                      Serving

                                                                                                                      ¼ cup (No. 16 scoop) provides ¼ cup of vegetable.


*Nutrients are based upon 1 Portion Size (1/4 CUP)
 Calories               33 kcal Cholesterol                            3.00     mg    Protein             0.60   g        Calcium              19.00     mg      44.42%    Calories from Total Fat
 Total Fat            1.63 g        Sodium                            77.00     mg    Vitamin A         201.00   RE       Iron                  0.30     mg       7.03%    Calories from Sat Fat
 Saturated Fat        0.26 g        Carbohydrate                       4.52     g     Vitamin A        1005.00   IU       Water¹               *N/A*     g       *N/A*%    Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber                      1.00     g     Vitamin C          11.10   mg       Ash¹                 *N/A*     g       54.76%    Calories from Carbohydrates


*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                 New Hanover County Schools
 Page 148                                                                        Recipe Master List                                                              Mar 9, 2011
                                                                                                                                   7.25% Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 149                                                                             Recipe Master List                                                                          Mar 9, 2011
000451 - Crunchmania Graham Snacks
Source:                                                                           Meat/Alt:    0 oz.
Number of Portions: 50                                                         Grain/Bread:    2 SRV.
Size of Portion: 1 EACH                                                              F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:         Crunchmania Graham Snack
                             Galleta de Graham


2nd Alternate Menu Name:     Crunchmania Graham Snack

990053 Crunchmania Cinnamon Bun Snack....           16 2/3 EACH      ALLERGENS (Check all that apply) Date Completed:
990054 Crunchmania French Toast Snack.......        16 2/3 EACH      ? Milk and dairy    ? Fish            ? Eggs             ? Shellfish           ? Tree nuts      ? Soy
990055 Crunchmania Vanilla Mini- Grahams....        16 2/3 EACH      ? Peanuts                     ? Wheat
                                                                     ? No allergens in the menu item

                                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (1 EACH)
 Calories              230 kcal Cholesterol              0.00   mg       Protein               3.00   g     Calcium             116.67   mg        31.31%   Calories from Total Fat
 Total Fat            8.00 g        Sodium             210.00   mg       Vitamin A             0.00   RE    Iron                  1.20   mg         8.48%   Calories from Sat Fat
 Saturated Fat        2.17 g        Carbohydrate        36.33   g        Vitamin A             0.00   IU    Water¹               *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        1.33   g        Vitamin C             0.00   mg    Ash¹                 *N/A*   g         63.19%   Calories from Carbohydrates
                                                                                                                                                    5.22%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 150                                                                         Recipe Master List                                                            Mar 9, 2011
000123 - Crunchmania, Blueberry Muffin
Source: Kellogg's                                                             Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    1 SRV.
Size of Portion: Each                                                            F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Crunchmania
                             Galleta

2nd Alternate Menu Name:     Crunchmania

900133 Crunchmania, blueberry flavored....     2500 GRAM


*Nutrients are based upon 1 Portion Size (Each)
 Calories              230 kcal Cholesterol            0.00   mg     Protein               3.01   g    Calcium   100.21   mg      31.31%   Calories from Total Fat
 Total Fat            8.02 g        Sodium           190.40   mg     Vitamin A             0.00   RE   Iron        1.08   mg       7.83%   Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate      36.08   g      Vitamin A             0.00   IU   Water¹      0.00   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      1.00   g      Vitamin C             0.00   mg   Ash¹        0.00   g       62.61%   Calories from Carbohydrates
                                                                                                                                   5.22%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 151                                                                         Recipe Master List                                                                        Mar 9, 2011
000664 - Cupcake, Chocolate
Source: Super Bakery                                                          Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0.5 SRV.
Size of Portion: 43 grams                                                        F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Chocolate Cupcake
                             pastelito de chocolate

2nd Alternate Menu Name:     Chocolate Cupcake

                                                                     CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
902237 Cupcake, Chocolate, Super Bakery 2010...       2150 GRAM      Shelf Life
                                                                     Frozen: 9-12 months
                                                                     After Thawed: 16 days

                                                                     Thaw and serve cupcake
                                                                     CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (43 grams)
 Calories              130 kcal Cholesterol            20.00   mg    Protein               2.00   g     Calcium             40.00   mg       24.23%    Calories from Total Fat
 Total Fat            3.50 g        Sodium            270.00   mg    Vitamin A             0.00   RE    Iron                 0.72   mg       10.38%    Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate       28.00   g     Vitamin A             0.00   IU    Water¹              *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00   g     Vitamin C             0.00   mg    Ash¹                *N/A*   g        86.15%    Calories from Carbohydrates
                                                                                                                                              6.15%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 152                                                                         Recipe Master List                                                                       Mar 9, 2011
000663 - Cupcake, White
Source: Super Bakery                                                          Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0.5 SRV.
Size of Portion: 43 grams                                                        F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Cupcake
                             magdalena

2nd Alternate Menu Name:     Cupcake

                                                                CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
902236 Cupcake, White, Super Bakery 2010...       2150 GRAM     Shelf Life

                                                                Frozen: 9-12 months
                                                                After thawed: 16 days

                                                                Thaw and serve cupcake
                                                                CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (43 grams)
 Calories              140 kcal Cholesterol            20.00   mg    Protein               2.00   g    Calcium             40.00   mg       22.50%    Calories from Total Fat
 Total Fat            3.50 g        Sodium            220.00   mg    Vitamin A             0.00   RE   Iron                 0.36   mg        6.43%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate       28.00   g     Vitamin A             0.00   IU   Water¹              *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g     Vitamin C             0.00   mg   Ash¹                *N/A*   g        80.00%    Calories from Carbohydrates
                                                                                                                                             5.71%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 153                                                                          Recipe Master List                                                                          Mar 9, 2011
000488 - Dressing, French 12gm
Source: Flavor Fresh                                                           Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    0 SRV.
Size of Portion: packet                                                           F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         French Dressing
                             Preparación

2nd Alternate Menu Name:     French Dressing

990090 Dressing, French 12gm....      50 (1 packet)   ALLERGENS: Wheat

                                                      1. Shelf life: 4 months under proper storage conditions
                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                      CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (packet)
 Calories               10 kcal Cholesterol             0.00   mg     Protein               0.00   g      Calcium               0.00   mg        0.00%    Calories from Total Fat
 Total Fat            0.00 g        Sodium            140.00   mg     Vitamin A             0.00   RE     Iron                  0.00   mg        0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        4.00   g      Vitamin A             0.00   IU     Water¹                0.00   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C             0.00   mg     Ash¹                  0.00   g       160.00%    Calories from Carbohydrates
                                                                                                                                                 0.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 154                                                                          Recipe Master List                                                                         Mar 9, 2011
000339 - Dressing, Ranch FF 12 grams
Source: US Blue                                                                Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    0 SRV.
Size of Portion: pkt                                                              F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         SKIP
                             Preparación del Rancho


                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                      CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
900121 Dressing, Ranch, FF, 12 g....     50 (1 pkg)   Place on serving line for self service when indicated on production record




*Nutrients are based upon 1 Portion Size (pkt)
 Calories               13 kcal Cholesterol             0.00   mg     Protein               0.28   g     Calcium              11.16   mg         0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium            125.58   mg     Vitamin A             0.00   RE    Iron                  0.00   mg         0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        2.79   g      Vitamin A             0.00   IU    Water¹                0.00   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C             0.00   mg    Ash¹                  0.00   g         88.89%   Calories from Carbohydrates
                                                                                                                                                 8.89%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                          New Hanover County Schools
 Page 155                                                                              Recipe Master List                                                        Mar 9, 2011
000494 - Dressing, salad variety 12 g
Source:                                                                            Meat/Alt:    0 oz.
Number of Portions: 75                                                          Grain/Bread:    0 SRV.
Size of Portion: each(12 gram)                                                        F/V/J:    0 Cup
                                                                                        Milk:   0 FLOZ
Alternate Menu Name:            SKIP

900121 Dressing, Ranch, FF, 12 g.................    25 (1 pkg)
990090 Dressing, French 12gm......................   25 (1 packet)
990091 Dressing, Thousand Island 12gram....          25 (1 packet)


*Nutrients are based upon 1 Portion Size (each(12 gram))
 Calories               11 kcal Cholesterol              0.00        mg    Protein              0.09   g    Calcium   3.72   mg     0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium            116.86         mg    Vitamin A            0.00   RE   Iron      0.00   mg     0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         3.26        g     Vitamin A            0.00   IU   Water¹    0.00   g      0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00        g     Vitamin C            0.00   mg   Ash¹      0.00   g    120.29%   Calories from Carbohydrates
                                                                                                                                    3.43%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                         New Hanover County Schools
 Page 156                                                                               Recipe Master List                                                                        Mar 9, 2011
000490 - Dressing, Thousand Island, 12g
Source: Flavor Fresh                                                               Meat/Alt:    0 oz.
Number of Portions: 50                                                          Grain/Bread:    0 SRV.
Size of Portion: packet                                                               F/V/J:    0 Cup
                                                                                        Milk:   0 FLOZ
Alternate Menu Name:         Thousand Island
                             Preparación


2nd Alternate Menu Name:     Thousand Island

990091 Dressing, Thousand Island 12gram....         50 (1 packet)    Allergens: Wheat

                                                                     1. Shelf life: 4 months under proper storage conditions
                                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (packet)
 Calories               10 kcal Cholesterol                0.00     mg    Protein               0.00   g     Calcium               0.00   mg        0.00%    Calories from Total Fat
 Total Fat            0.00 g        Sodium                85.00     mg    Vitamin A             0.00   RE    Iron                  0.00   mg        0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate           3.00     g     Vitamin A             0.00   IU    Water¹                0.00   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          0.00     g     Vitamin C             0.00   mg    Ash¹                  0.00   g       120.00%    Calories from Carbohydrates
                                                                                                                                                    0.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                   New Hanover County Schools
 Page 157                                                                                            Recipe Master List                                                                             Mar 9, 2011
000550 - Egg and Cheese Sandwich
Source: LOL                                                                                      Meat/Alt:     1 oz.
Number of Portions: 50                                                                        Grain/Bread:     2 SRV.
Size of Portion: 1 sandwich                                                                         F/V/J:     0 Cup
                                                                                                      Milk:    0 FLOZ
Alternate Menu Name:                  Breakfast Cheesewich
                                      Sandwich de Queso Asado

2nd Alternate Menu Name:              Breakfast Cheesewich

900584 Bread, Whitewheat, Nature's Own, Franklin '10...                       2600 GRAM       Follow USDA recipe F-7° for Directions but added egg patty before grilling.
900116 Margarine, solid 08-09...........................................      6 OZ
900238 Cheese, Slices, RF, .5 oz......................................        100 (1 slice)   use Margarine or Buttermist spray to bread.
900607 Egg Patty 2010......................................................   50 each

                                                                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                              CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                              CCP: Wash Hands and clean all food preparation surfaces.
                                                                                              CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                              properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours
                                                                                              after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated,
                                                                                              internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 sandwich)
 Calories              272 kcal Cholesterol           130.00 mg                        Protein                 16.11   g    Calcium             525.51    mg       40.44%    Calories from Total Fat
 Total Fat           12.21 g        Sodium            799.89 mg                        Vitamin A              124.30   RE   Iron                   4.05   mg       15.29%    Calories from Sat Fat
 Saturated Fat        4.62 g        Carbohydrate       25.42 g                         Vitamin A              720.00   IU   Water¹               *0.00*   g         2.01%    Calories from Trans Fat
 Trans Fat¹           0.61 g        Dietary Fiber       5.09 g                         Vitamin C                0.00   mg   Ash¹                 *0.00*   g        37.41%    Calories from Carbohydrates
                                                                                                                                                                   23.72%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                  New Hanover County Schools
 Page 158                                                                          Recipe Master List                                                                             Mar 9, 2011
000154 - Egg Roll, Chicken, Minh
Source:                                                                        Meat/Alt:     1 oz.
Number of Portions: 50                                                      Grain/Bread:     1 SRV.
Size of Portion: each(3 oz)                                                       F/V/J:     0.125 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:          Chicken Egg Roll
                              Huevos de Pollo Rollo

2nd Alternate Menu Name:      Chicken Egg Roll

                                                  CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                  CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900220 Egg Roll, Chicken, Minh...     50 EACH
                                                  Convection oven heat to 350° F. Put egg rolls on baking sheet and cook for 18-19 minutes. Serve 1 egg roll to provide 1 meat, 1 bread and
                                                  1/4 cup vegetable
                                                  CCP: Heat to 135° F or higher.

                                                  CCP: Hold at 135° F or higher.

                                                  CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the
                                                  facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F
                                                  within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (each(3 oz))
 Calories              160 kcal Cholesterol            35.00 mg       Protein                10.00   g    Calcium              40.00   mg        33.75%   Calories from Total Fat
 Total Fat            6.00 g        Sodium            420.00 mg       Vitamin A             100.00   RE   Iron                  1.80   mg         8.44%   Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate       20.00 g        Vitamin A             500.00   IU   Water¹               *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       2.00 g        Vitamin C               3.60   mg   Ash¹                 *N/A*   g         50.00%   Calories from Carbohydrates
                                                                                                                                                 25.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                             New Hanover County Schools
 Page 159                                                                                   Recipe Master List                                                                              Mar 9, 2011
000112 - Egg Salad- nhcs
Source: <XXX>                                                                           Meat/Alt:     1 oz.
Number of Portions: 50.0000                                                          Grain/Bread:     0 SRV.
Size of Portion: SERVINGS                                                                  F/V/J:     0 Cup
                                                                                             Milk:    0 FLOZ
Alternate Menu Name:               Egg Salad
                                   Ensalada del Huevo


2nd Alternate Menu Name:           Egg Salad

001129 EGG,WHL,CKD,HARD-BOILED.......                     50 large egg(s)    1. Finely chop eggs.
011284 ONIONS,DEHYDRATED FLAKES....                       1/4 CUP            2. Combine eggs, onions, celery, pepper, dry mustard, mayonnaise, and pickle relish. Mix lightly until well blended.
011143 CELERY,RAW...................................      3 1/2 CUP, diced   3. Cover. Refrigerate until ready to use.
002030 PEPPER,BLACK...............................        1 1/2 TSP          4. Place salad in pans, cover, label, date and refrigerate until service. Refer to cycle procedure and Layout plan for required
000088 MUSTARD ,DRY...............................        1 1/2 TSP          serving pan and utensil. Place on salad bar. Maintain a temperature of 41° or lower.
011945 PICKLE RELISH,SWEET..................              8 1/2 OZ
900096 Mayo, Red Cal...................................   14 OZ

                                                                             CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                             CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                             CCP: Wash Hands and clean all food preparation surfaces.
                                                                             CCP: Hold for cold service at 41° F or lower.

                                                                             CCP: Refrigerate until served.

                                                                             CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (SERVINGS)
 Calories               113 kcal Cholesterol        217.29 mg                 Protein                  6.43   g    Calcium              29.81   mg         63.39%   Calories from Total Fat
 Total Fat             7.99 g       Sodium          166.13 mg                 Vitamin A               96.46   RE   Iron                  0.68   mg         15.11%   Calories from Sat Fat
 Saturated Fat         1.91 g       Carbohydrate      3.43 g                  Vitamin A              409.60   IU   Water¹             *48.34*   g         *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber     0.24 g                  Vitamin C                0.62   mg   Ash¹                *0.72*   g          12.09%   Calories from Carbohydrates
                                                                                                                                                           22.66%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 160                                                                          Recipe Master List                                                                             Mar 9, 2011
000240 - Egg, Hard Boiled
Source:                                                                        Meat/Alt:     1 oz.
Number of Portions: 50                                                      Grain/Bread:     0 SRV.
Size of Portion: eggs                                                             F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Hard Boiled Egg
                             Huevo Duro


2nd Alternate Menu Name:     Hard Boiled Egg

900082 Egg, Ckd, Hard Boiled, Large...      50 each

                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                      CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
                                                      CCP: Wash Hands and clean all food preparation surfaces.
                                                      CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the
                                                      facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F
                                                      within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (eggs)
 Calories               88 kcal Cholesterol           240.40   mg     Protein                 6.80   g    Calcium              28.35   mg        57.69%   Calories from Total Fat
 Total Fat            5.67 g        Sodium             70.31   mg     Vitamin A              95.25   RE   Iron                  0.68   mg        23.08%   Calories from Sat Fat
 Saturated Fat        2.27 g        Carbohydrate        1.13   g      Vitamin A             476.27   IU   Water¹                0.00   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C               0.00   mg   Ash¹                  0.00   g          5.13%   Calories from Carbohydrates
                                                                                                                                                 30.77%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 161                                                                              Recipe Master List                                                                              Mar 9, 2011
000579 - Eggs, Scrambled, Pre Cooked, 2
Source:                                                                            Meat/Alt:     2 oz.
Number of Portions: 100                                                         Grain/Bread:     0 SRV.
Size of Portion: 1/4 cup(2 oz)                                                        F/V/J:     0 Cup
                                                                                        Milk:    0 FLOZ
Alternate Menu Name:             Scrambled Eggs

2nd Alternate Menu Name:         Scrambled Eggs

                                                                 CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                 CCP: Heat to an internal temperature of 165° F or higher

900605 Eggs, Scrambled, Pre Cooked, 2010....       6 1/4 LB      Prepare per manufacturer's instructions.
                                                                 serve 2 oz(1/4 cup) at breakfast and lunch
                                                                 CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                 CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                                 leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR
                                                                 has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or
                                                                 hotter.


*Nutrients are based upon 1 Portion Size (1/4 cup(2 oz))
 Calories               45 kcal Cholesterol             110.00    mg     Protein                  3.00   g    Calcium              16.80   mg        60.00%    Calories from Total Fat
 Total Fat            3.00 g        Sodium              125.00    mg     Vitamin A               33.00   RE   Iron                  0.38   mg        20.00%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate          1.00    g      Vitamin A              165.00   IU   Water¹               *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.00    g      Vitamin C                0.00   mg   Ash¹                 *N/A*   g          8.89%    Calories from Carbohydrates
                                                                                                                                                     26.67%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 162                                                                             Recipe Master List                                                                      Mar 9, 2011
000277 - English Muffin
Source: Bake Crafters                                                            Meat/Alt:    0 oz.
Number of Portions: 50                                                        Grain/Bread:    2 SRV.
Size of Portion: 1 each                                                             F/V/J:    0 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:         English Muffin
                             Mollete Inglés


2nd Alternate Menu Name:     English Muffin

900033 English Muffin...     50 (1 each)   Cut english muffin in half and brush on butter. Toast until lgihtly brown.


                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                           CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                           CCP: Wash Hands and clean all food preparation surfaces.

*Nutrients are based upon 1 Portion Size (1 each)
 Calories              130 kcal Cholesterol              0.00   mg      Protein                4.00   g      Calcium           80.00   mg        6.92%   Calories from Total Fat
 Total Fat            1.00 g        Sodium             220.00   mg      Vitamin A              0.00   RE     Iron               1.08   mg        0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        27.00   g       Vitamin A              0.00   IU     Water¹             0.00   g         0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        2.00   g       Vitamin C              0.00   mg     Ash¹               0.00   g        83.08%   Calories from Carbohydrates
                                                                                                                                                12.31%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                            New Hanover County Schools
 Page 163                                                                                 Recipe Master List                                                                              Mar 9, 2011
000275 - English Muffin w/ Cheese
Source:                                                                               Meat/Alt:     1 oz.
Number of Portions: 50                                                             Grain/Bread:     2 SRV.
Size of Portion: 1 each                                                                  F/V/J:     0 Cup
                                                                                           Milk:    0 FLOZ
Alternate Menu Name:               English Muffin w/ Cheese
                                   Mollete inglés con queso

2nd Alternate Menu Name:           English Muffin w/Cheese

900033 English Muffin......................   100 (1 each)    1. Place sliced english muffins on a sheet pan. Open and toast slightly in the oven.
900238 Cheese, Slices, RF, .5 oz...           100 (1 slice)   2. Before they are fullly toasted place cheese slices on one half of muffin.
                                                              3. Bake until cheese is slightly melted.
                                                              4. Take muffins out of oven and put halves together.
                                                              5. Transfer English Muffin to a steam table pan. Wrap if desired.


                                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                              CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                              CCP: Wash Hands and clean all food preparation surfaces.
                                                              CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving
                                                              the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached
                                                              41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 each)
 Calories              330 kcal Cholesterol                    15.00   mg    Protein                15.00   g     Calcium            360.00   mg         16.36%   Calories from Total Fat
 Total Fat            6.00 g        Sodium                    860.00   mg    Vitamin A              60.00   RE    Iron                 2.16   mg          6.82%   Calories from Sat Fat
 Saturated Fat        2.50 g        Carbohydrate               56.00   g     Vitamin A             300.00   IU    Water¹               0.00   g           0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber               4.00   g     Vitamin C               0.00   mg    Ash¹                 0.00   g          67.88%   Calories from Carbohydrates
                                                                                                                                                         18.18%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                           New Hanover County Schools
 Page 164                                                                                  Recipe Master List                                                                            Mar 9, 2011
000353 - English Muffin, Egg & Cheese
Source: Bake Crafters                                                                  Meat/Alt:     1.5 oz.
Number of Portions: 50                                                              Grain/Bread:     2 SRV.
Size of Portion: 1 each                                                                   F/V/J:     0 Cup
                                                                                            Milk:    0 FLOZ
Alternate Menu Name:               Egg & Cheese Muffin Melt
                                   Panecillo Huevo y Queso

2nd Alternate Menu Name:           Egg & Cheese Muffin Melt

                                                             CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                             CCP: Heat to 135° F or higher.

                                                             CCP: Hold at 135° F or higher.

900033 English Muffin......................   50 (1 each)    1. Heat egg rounds per manufacturer's instructions- make sure internal temp reaches at least 135°F.
900238 Cheese, Slices, RF, .5 oz...           50 (1 slice)   2. Place sliced english muffins on a sheet pan. Open and toast slightly in the oven.
900607 Egg Patty 2010....................     50 each        3. Before they are fullly toasted place cheese slices on one half of muffin. Place egg rounds on the other half.
                                                             4. Bake until cheese is slightly melted.
                                                             5. Take muffins out of oven and put halves together.
                                                             6. Transfer English Muffin to a steam table pan. Wrap if desired.

                                                             CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the
                                                             facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F
                                                             within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 each)
 Calories              175 kcal Cholesterol                  115.00   mg      Protein                 7.00   g    Calcium               99.80   mg        23.14%    Calories from Total Fat
 Total Fat            4.50 g        Sodium                   340.00   mg      Vitamin A              40.00   RE   Iron                   1.46   mg         5.14%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate              28.00   g       Vitamin A             177.00   IU   Water¹               *0.00*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber              2.00   g       Vitamin C               0.00   mg   Ash¹                 *0.00*   g         64.00%    Calories from Carbohydrates
                                                                                                                                                          16.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 165                                                                         Recipe Master List                                                            Mar 9, 2011
000193 - Fantastix
Source:                                                                       Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     0 SRV.
Size of Portion: each(1 oz.)                                                     F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:             Fantastix
                                 Fantastix

2nd Alternate Menu Name:         Fantastix

900422 FANTASTIX...            50 bag


*Nutrients are based upon 1 Portion Size (each(1 oz.))
 Calories              130 kcal Cholesterol              0.00 mg     Protein                 2.00   g    Calcium    0.00   mg     34.62%   Calories from Total Fat
 Total Fat            5.00 g        Sodium             210.00 mg     Vitamin A             100.00   RE   Iron       0.36   mg      6.92%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate        20.00 g      Vitamin A             500.00   IU   Water¹    *N/A*   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        1.00 g      Vitamin C               0.00   mg   Ash¹      *N/A*   g      61.54%   Calories from Carbohydrates
                                                                                                                                   6.15%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                         New Hanover County Schools
 Page 166                                                                                                Recipe Master List                                                                              Mar 9, 2011
000385 - Fish & Cheese 09/10
Source: Interstate                                                                                   Meat/Alt:    2 oz.
Number of Portions: 50                                                                            Grain/Bread:    3 SRV.
Size of Portion: 1 each                                                                                 F/V/J:    0 Cup
                                                                                                          Milk:   0 FLOZ
Alternate Menu Name:                   Cheese Fishwich
                                       Pescado y Queso Sandwich

2nd Alternate Menu Name:               Cheese Fishwich

                                                                                             CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                             CCP: Hold at 135° F or higher.

099175 Fish Portion.....................................................     50 (1 each)     1. Place frozen fish portion on baking sheet and bake in oven set to 375 degrees for approximately 15 minutes. Before
900238 Cheese, Slices, RF, .5 oz................................             50 (1 slice)    taking out of oven place 1 slice of cheese on fish portion. Melt slightly.
900581 Hamburger Bun, WW, Nature's Own, 1.9oz...                             50 Each         2. Remove fish portion with cheese from oven and place in a warmed Hamburger bun.
                                                                                             3. Place sandwiches in a steam table pan or wrap before serving.


                                                                                             CCP: Pre-formed fish products will be removed from the freezer and placed on baking pans and baked until internal temp
                                                                                             reaches 150°F. Next, they will be placed in 2" serving line pans and held at 135°F or greater in a hot holding cabinet until
                                                                                             service. Each batch of product will be marked with the time it is removed from the oven along with the internal temp.
                                                                                             Product remaining on the serving line for greater than 2 hours will be discarded.



*Nutrients are based upon 1 Portion Size (1 each)
 Calories              300 kcal Cholesterol                                 30.00   mg      Protein               20.00   g     Calcium              20.00   mg        24.00%    Calories from Total Fat
 Total Fat            8.00 g        Sodium                                 465.00   mg      Vitamin A              0.00   RE    Iron                  2.16   mg         4.50%    Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate                            40.00   g       Vitamin A              0.00   IU    Water¹              *0.00*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                            5.00   g       Vitamin C              0.00   mg    Ash¹                *0.00*   g         53.33%    Calories from Carbohydrates
                                                                                                                                                                       26.67%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 167                                                                               Recipe Master List                                                                               Mar 9, 2011
000559 - Fish and Chips
Source:                                                                             Meat/Alt:     2 oz.
Number of Portions: 100                                                          Grain/Bread:     1.5 SRV.
Size of Portion: each(4 nuggets)                                                       F/V/J:     0 Cup
                                                                                         Milk:    0 FLOZ
Alternate Menu Name:             Fish and Chips
                                 pescado y patatas fritas

2nd Alternate Menu Name:         Fish and Chips

                                                      CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                      CCP: Hold at 135° F or higher.

000041 Fish Nuggets, 1oz each....         25 LB       Place frozen fish nuggets on baking sheet and bake at 375°F for approximately 15 seconds. Portion 4 nuggets(1oz each) to equal 2 meats and
990020 Chips, Baked....................   100 each    1.5 bread. Serve w/ a 1 oz bag of plain potato chips.

                                                      CCP: Pre-formed fish products will be removed from the freezer and placed on baking pans and baked until internal temp reaches 150°F.
                                                      Next, they will be placed in 2" serving line pans and held at 135°F or greater in a hot holding cabinet until service. Each batch of product will
                                                      be marked with the time it is removed from the oven along with the internal temp. Product remaining on the serving line for greater than 2
                                                      hours will be discarded.



*Nutrients are based upon 1 Portion Size (each(4 nuggets))
 Calories              320 kcal Cholesterol            30.00       mg      Protein                18.00   g     Calcium              40.00   mg        32.34%    Calories from Total Fat
 Total Fat           11.50 g        Sodium            580.00       mg      Vitamin A              20.00   RE    Iron                  1.08   mg         5.63%    Calories from Sat Fat
 Saturated Fat        2.00 g        Carbohydrate       37.00       g       Vitamin A             200.00   IU    Water¹                0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        3.00      g       Vitamin C               0.00   mg    Ash¹                  0.00   g         46.25%    Calories from Carbohydrates
                                                                                                                                                       22.50%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 168                                                                            Recipe Master List                                                                            Mar 9, 2011
000181 - Foot Long Hot Dog
Source: Lykes                                                                    Meat/Alt:    2.25 oz.
Number of Portions: 50                                                        Grain/Bread:    3.5 SRV.
Size of Portion: each                                                               F/V/J:    0 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:          Hot Dog
                              Perrito Caliente


2nd Alternate Menu Name:      Hot Dog

                                                                    CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                    CCP: Hold at 135° F or higher.

900233 Frank, Grill, Beef/Pork 9 3/4 ", 2.26 oz...   50 (1 each)    Cook hot dog according to manufacturer's instructions to an internal temperature of at least 160°F. Place in tempered hot dog
900572 FootLong Buns (fLOWERS), 2.5oz.........       50 Each        bun and put in 4" steam table pan. Cover and place in hot/holding cabinet until time of service.

                                                                    CCP: The hot dogs will be taken from the hot holding cabinet and placed on the heated cafeteria serving line for service.
                                                                    Product shall not be out on serving line for more than 2 hours. Each batch of product will be marked with the time of removal
                                                                    from cooking vessel and the internal temp.

*Nutrients are based upon 1 Portion Size (each)
 Calories              400 kcal Cholesterol            40.00   mg       Protein               14.00   g    Calcium             220.00    mg       46.13%    Calories from Total Fat
 Total Fat           20.50 g        Sodium           1110.00   mg       Vitamin A              0.00   RE   Iron                   3.78   mg       15.75%    Calories from Sat Fat
 Saturated Fat        7.00 g        Carbohydrate       40.00   g        Vitamin A              0.00   IU   Water¹               *0.00*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00   g        Vitamin C              0.00   mg   Ash¹                 *0.00*   g        40.00%    Calories from Carbohydrates
                                                                                                                                                  14.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 169                                                                            Recipe Master List                                                                           Mar 9, 2011
000583 - French Fries, SS, Baked '10
Source:                                                                          Meat/Alt:    0 oz.
Number of Portions: 100                                                       Grain/Bread:    0 SRV.
Size of Portion: 3/4 cup(36pcs)                                                     F/V/J:    0.5 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:          Baked French Fries
                              Francés Papas

2nd Alternate Menu Name:      French Fries

                                                                          CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                          CCP: Heat to 140° F or higher

900606 French Fries, Cavendish Shoestring a la carte...      21 1/8 LB    Keep frozen until ready to use. Preheat oven to 140°F. Place frozen fried potatoes in a single layer on a baking sheet
                                                                          and cook for 10-12 minutes. Portion 3/4 cup to provide 4.5 oz by weight (about 36 pcs). Discard all leftovers.
                                                                          CCP: Hold at 135° F or higher.


*Nutrients are based upon 1 Portion Size (3/4 cup(36pcs))
 Calories              166 kcal Cholesterol               0.00   mg      Protein              2.22   g     Calcium              15.00   mg       35.68%    Calories from Total Fat
 Total Fat            6.60 g        Sodium            443.92     mg      Vitamin A            0.00   RE    Iron                  0.81   mg        6.00%    Calories from Sat Fat
 Saturated Fat        1.11 g        Carbohydrate        24.45    g       Vitamin A            0.00   IU    Water¹               *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.11   g       Vitamin C            2.70   mg    Ash¹                 *N/A*   g        58.74%    Calories from Carbohydrates
                                                                                                                                                  5.33%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 170                                                                            Recipe Master List                                                                       Mar 9, 2011
000683 - French fries, SS, Fried
Source: NHCS                                                                     Meat/Alt:    0 oz.
Number of Portions: 50                                                        Grain/Bread:    0 SRV.
Size of Portion: 3/4 cup(3.375)                                                     F/V/J:    0.5 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:          French Fries

                                                                          CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                          CCP: Heat to 140° F or higher

900606 French Fries, Cavendish Shoestring a la carte...      10 5/8 LB

                                                                          CCP: Hold at 135° F or higher.


*Nutrients are based upon 1 Portion Size (3/4 cup(3.375))
 Calories              166 kcal Cholesterol               0.00   mg      Protein              2.22   g     Calcium             14.99   mg       35.68%   Calories from Total Fat
 Total Fat            6.60 g        Sodium             443.71    mg      Vitamin A            0.00   RE    Iron                 0.81   mg        6.00%   Calories from Sat Fat
 Saturated Fat        1.11 g        Carbohydrate        24.43    g       Vitamin A            0.00   IU    Water¹              *N/A*   g         0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.11   g       Vitamin C            2.70   mg    Ash¹                *N/A*   g        58.74%   Calories from Carbohydrates
                                                                                                                                                 5.33%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                         New Hanover County Schools
 Page 171                                                                               Recipe Master List                                                                             Mar 9, 2011
000580 - French Toast Sticks, whole gra
Source:                                                                            Meat/Alt:     1 oz.
Number of Portions: 100                                                         Grain/Bread:     2 SRV.
Size of Portion: 3 sticks(3 oz)                                                       F/V/J:     0 Cup
                                                                                        Milk:    0 FLOZ
Alternate Menu Name:              French Toast Sticks

2nd Alternate Menu Name:          French Toast Sticks

                                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900603 French Toast Sticks, whole grain 2010...         100 (3 sticks)   Heat per manufacturer's instructions.

                                                                         CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                         CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                         properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                         cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                         temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3 sticks(3 oz))
 Calories              190 kcal Cholesterol             130.00    mg      Protein                10.00   g     Calcium              93.00   mg        21.32%    Calories from Total Fat
 Total Fat            4.50 g        Sodium              330.00    mg      Vitamin A              40.00   RE    Iron                  2.00   mg         4.74%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate          28.00   g       Vitamin A             200.00   IU    Water¹               *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          3.00   g       Vitamin C               0.00   mg    Ash¹                 *N/A*   g         58.95%    Calories from Carbohydrates
                                                                                                                                                      21.05%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                     New Hanover County Schools
 Page 172                                                                                             Recipe Master List                                                                           Mar 9, 2011
000245 - Fresh Fruit
Source:                                                                                          Meat/Alt:     0 oz.
Number of Portions: 50                                                                        Grain/Bread:     0 SRV.
Size of Portion: EACH                                                                               F/V/J:     0.5 Cup
                                                                                                      Milk:    0 FLOZ
Alternate Menu Name:                 Fresh Fruit
                                     Fruta Fresca

2nd Alternate Menu Name:             Fresh Fruit

                                                                                                      CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                                                                                      CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                                                      CCP: Refrigerate until served.

009003 APPLES,RAW,WITH SKIN...................................                 8 1/3 each, 3/lb.      Wash fruit before serving.
009131 GRAPES,AMERICAN TYPE (SLIP SKN),RAW...                                  6 1/4 CUP
009236 PEACHES,RAW....................................................         8 1/3 each, 4/lb
009252 PEARS,RAW.........................................................      8 1/3 each,2.5/lb
009040 BANANAS,RAW....................................................         8 1/3 EACH
009200 ORANGES,RAW,ALL COMM VAR......................                          8 1/3 each,2-5/8"dia

                                                                                                      CCP: Fresh produce is removed from storage, washed in potable water and prepared for service. Fruit/Veg.
                                                                                                      requiring further preparation will be cut into bite-size pieces, placed in individual serving containers and
                                                                                                      placed in refrigerator or cooler until service. At service as fruit/veg removed from cooler, it is assigned a
                                                                                                      batch # and time/temp recorded. Any fruit/veg remaining on line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (EACH)
 Calories               64 kcal Cholesterol                             0.00    mg      Protein                 0.70   g    Calcium              13.59   mg        3.15%    Calories from Total Fat
 Total Fat            0.22 g        Sodium                              0.90    mg      Vitamin A              15.39   RE   Iron                  0.20   mg        0.67%    Calories from Sat Fat
 Saturated Fat        0.05 g        Carbohydrate                       16.53    g       Vitamin A             124.32   IU   Water¹               91.56   g        *N/A*%    Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber                       2.55    g       Vitamin C              13.61   mg   Ash¹                  0.47   g       103.55%    Calories from Carbohydrates
                                                                                                                                                                   4.40%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 173                                                                         Recipe Master List                                                                          Mar 9, 2011
000677 - Frudel, Pillsbury, Apple & Che
Source:                                                                       Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    2 SRV.
Size of Portion: each                                                            F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Frudel

2nd Alternate Menu Name:     Frudel

                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                         CCP: Heat to 135° F or higher.

                                                         CCP: Hold at 135° F or higher.

902246 Frudel, Pillsbury, Apple & Cherry...    50 Each   Place pouches flat on baking sheets
                                                         Bake at 350°F
                                                         Hold in warming cabinet for up to 3 hours at 150°
                                                         Discard any leftovers

*Nutrients are based upon 1 Portion Size (each)
 Calories              210 kcal Cholesterol            0.00   mg     Protein               4.99   g      Calcium             0.00   mg       25.71%      Calories from Total Fat
 Total Fat            5.99 g        Sodium           269.67   mg     Vitamin A             0.00   RE     Iron                1.08   mg        6.43%      Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate      35.96   g      Vitamin A             0.00   IU     Water¹             *N/A*   g         0.00%      Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      2.00   g      Vitamin C             0.00   mg     Ash¹               *N/A*   g        68.57%      Calories from Carbohydrates
                                                                                                                                              9.52%      Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 174                                                                          Recipe Master List                                                                       Mar 9, 2011
000643 - Fruit Juice cup, frozen, Sidek
Source:                                                                        Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: cups                                                             F/V/J:    0.5 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Frozen Juice Cup
                              Jugo congelado

2nd Alternate Menu Name:      Frozen Juice Cup

                                                           CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900672 Fruit Juice cup, frozen, Sidekicks....    100 CUP

                                                           CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (cups)
 Calories               80 kcal Cholesterol             0.00   mg     Protein              0.00   g      Calcium             80.00   mg        0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium             45.00   mg     Vitamin A          200.00   RE     Iron                 0.36   mg        0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       20.00   g      Vitamin A         1000.00   IU     Water¹              *N/A*   g         0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C           60.00   mg     Ash¹                *N/A*   g       100.00%   Calories from Carbohydrates
                                                                                                                                               0.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 175                                                                         Recipe Master List                                                           Mar 9, 2011
000526 - fruit snacks, scooby doo
Source:                                                                       Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0 SRV.
Size of Portion: pouch(25 grams)                                                 F/V/J:    0.25 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Fruit Snacks
                             La fruta se Toma un boca

2nd Alternate Menu Name:     Fruit Snacks

900467 fruit snacks, scooby doo...    50 pouch


*Nutrients are based upon 1 Portion Size (pouch(25 grams))
 Calories               80 kcal Cholesterol             0.00   mg    Protein                0.00   g    Calcium   *N/A*   mg      0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium             50.00   mg    Vitamin A             *N/A*   RE   Iron      *N/A*   mg      0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       21.00   g     Vitamin A             *N/A*   IU   Water¹    *N/A*   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      *N/A*   g     Vitamin C             60.00   mg   Ash¹      *N/A*   g     105.00%   Calories from Carbohydrates
                                                                                                                                  0.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                      New Hanover County Schools
 Page 176                                                                                          Recipe Master List                                                                     Mar 9, 2011
000362 - Fruit, Chilled 05-06
Source:                                                                                        Meat/Alt:     0 oz.
Number of Portions: 125                                                                     Grain/Bread:     0 SRV.
Size of Portion: 1/2 cup                                                                          F/V/J:     0.5 Cup
                                                                                                    Milk:    0 FLOZ
Alternate Menu Name:                 Chilled Fruit
                                     Fruita Refrigerada

2nd Alternate Menu Name:             Chilled Fruit

009268 PINEAPPLE,CND,JUC PK,SOL&LIQUIDS..................                         80 OZ
009240 PEACHES,CND,LT SYRUP PK,SOL&LIQUIDS..........                              80 OZ
900104 Applesauce, Canned.....................................................    80 OZ
009099 FRUIT COCKTAIL,CND,LT SYRUP,SOL&LIQUIDS...                                 80 OZ
009256 PEARS,CND,LT SYRUP PK,SOL&LIQUIDS...............                           80 OZ

                                                                                           CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                57 kcal Cholesterol                           0.00      mg    Protein                0.26   g    Calcium             6.04   mg      1.11%   Calories from Total Fat
 Total Fat             0.07 g       Sodium                             3.72      mg    Vitamin A             10.89   RE   Iron                0.28   mg      0.05%   Calories from Sat Fat
 Saturated Fat         0.00 g       Carbohydrate                      14.79      g     Vitamin A            108.32   IU   Water¹             61.16   g     *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                      0.85      g     Vitamin C              2.95   mg   Ash¹                0.17   g    104.29%    Calories from Carbohydrates
                                                                                                                                                             1.87%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                     New Hanover County Schools
 Page 177                                                                                          Recipe Master List                                                                              Mar 9, 2011
000679 - Garden Salad w/ romaine
Source: local                                                                                  Meat/Alt:    0 oz.
Number of Portions: 75                                                                      Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                                          F/V/J:    0.5 Cup
                                                                                                    Milk:   0 FLOZ
Alternate Menu Name:                 Tossed Salad
                                     ensalada

2nd Alternate Menu Name:             Tossed Salad

                                                                                                            CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                                                                                            CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                                                            CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage
                                                                                                            container.
                                                                                                            CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored
                                                                                                            properly in the cooler, RTE above raw.
902248 Romaine/Iceberg Lettuce Blend........................................         8 LB                   1. To rehydrate lettuce salad mix: Place contents of bag into a bowl or lexan tub. Pour 1 cup of
011529 TOMATOES,RED,RIPE,RAW,YEAR RND AVERAGE...                                     5 CUP, cherry toms     lukewarm water over the lettuce mix and toss well. Cover . Place in cooler while preparing remaining
011205 CUCUMBER,WITH PEEL,RAW.......................................                 1 1/2 LB               ingredients. (Cold water will "shock" the lettuce and cause it to wilt sooner.)
011124 CARROTS,RAW...............................................................    1 1/2 LB, a/p          2. Prepare remaining vegetables according to directions. Set aside.
011457 SPINACH,RAW................................................................   3 LB                   3. Remove bowl or tub of lettuce mix from cooler. Pick through and remove any discolored pieces.
011090 BROCCOLI,RAW.............................................................     1 1/2 LB               Using hand chopper, chop lettuce mix into"bite size" pieces (about 10-12 chops).
                                                                                                            4. Add prepared vegetables and toss.
                                                                                                            5. Divide salad mixture and distribute evenly between two 4" full pans or four 4" half pans.
                                                                                                            6. Garnish with tomato roses, spinach ribbons, carrot curls, etc.
                                                                                                            7. Cover and refrigerate until ready to serve. Temperature should be held at 40 degrees or lower until
                                                                                                            time of service.
                                                                                                            8. Record Time and Temperature Card when pan is placed on the serving line.



                                                                                                            CCP: The salad mixture will be taken from the appropriate chill space and placed on the serving line.
                                                                                                            Product shall not be on the serving line for more than 2 hours. Each batch of product will be marked
                                                                                                            with the time it is removed from the appropriate chill space with the internal temperature marked on
                                                                                                            the card.

*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                20 kcal Cholesterol                            0.00    mg     Protein               1.47   g      Calcium              36.52   mg         6.62%   Calories from Total Fat
 Total Fat             0.15 g       Sodium                             27.26    mg     Vitamin A           566.40   RE     Iron                  0.98   mg         1.06%   Calories from Sat Fat
 Saturated Fat         0.02 g       Carbohydrate                        4.05    g      Vitamin A          4136.72   IU     Water¹             *48.32*   g        *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                       1.95    g      Vitamin C            20.93   mg     Ash¹                *0.54*   g         79.72%   Calories from Carbohydrates
                                                                                                                                                                  28.89%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                          New Hanover County Schools
 Page 178                                                                                Recipe Master List                                                                              Mar 9, 2011
000330 - Glazed Carrots
Source: local                                                                        Meat/Alt:    0 oz.
Number of Portions: 100                                                           Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                                F/V/J:    0.5 Cup
                                                                                          Milk:   0 FLOZ
Alternate Menu Name:             Glazed Carrots
                                 Zanahorias Esmaltadas


2nd Alternate Menu Name:         Glazed Carrots

                                                                               CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                               CCP: Heat to 135° F or higher.

011128 CARROTS,CND,REG PK,DRND SOL....                     4 #10 CAN           1. Drain Carrots and place in a pans. Reserve 1 cup pf liquid from cans.
019334 SUGARS,BROWN..................................      2 CUP, unpacked     2. Combine liquid with Brown and white sugar, and 4 oz butter buds. cook until blended and syrup is formed.
019335 SUGARS,GRANULATED........................           1 CUP               3. Pour an equal quanity of syrup over carrots in each pan.
900172 Butter Buds, dehydrated..........................   4 OZ                4. Bake 30 minutes, basting after 20 minutes.
                                                                               5. Portion 1/2 cup sizes


                                                                               CCP: Hold at 135° F or higher.

                                                                               CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                               properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                               cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                               temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                43 kcal Cholesterol                  0.00   mg      Protein             0.50    g      Calcium              21.70   mg          3.09%    Calories from Total Fat
 Total Fat             0.15 g       Sodium                  227.13   mg      Vitamin A        1061.81    RE     Iron                  0.52   mg          0.59%    Calories from Sat Fat
 Saturated Fat         0.03 g       Carbohydrate             10.27   g       Vitamin A        8613.26    IU     Water¹               71.71   g         *0.00%*    Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber             1.16   g       Vitamin C           2.08    mg     Ash¹                  0.54   g          96.32%    Calories from Carbohydrates
                                                                                                                                                         4.66%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 179                                                                            Recipe Master List                                                                         Mar 9, 2011
000132 - Go-Gurt
Source: Yoplait                                                                  Meat/Alt:    0.5 oz.
Number of Portions: 50                                                        Grain/Bread:    0 SRV.
Size of Portion: 1 packet                                                           F/V/J:    0 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:          Go-Gurt
                              yogur

2nd Alternate Menu Name:      Go-Gurt

900065 Go-Gurt....     50 (1 packet)    Keep in refrigeration.

                                        1 Go-Gurt equals 1/2 meat/ meat alternates


                                        CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                        CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
                                        CCP: Maintain all potenitally hazardous cold foods at 41° F or colder.


                                        CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1 packet)
 Calories               80 kcal Cholesterol                4.98   mg    Protein                1.99   g    Calcium              99.67   mg       22.50%    Calories from Total Fat
 Total Fat            1.99 g        Sodium                39.87   mg    Vitamin A             59.80   RE   Iron                  0.00   mg       11.25%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate          12.96   g     Vitamin A              0.00   IU   Water¹                0.00   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          0.00   g     Vitamin C              0.00   mg   Ash¹                  0.00   g        65.00%    Calories from Carbohydrates
                                                                                                                                                 10.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 180                                                                         Recipe Master List                                                            Mar 9, 2011
000201 - Goldfish Pretzels
Source:                                                                       Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    1 SRV.
Size of Portion: each(.75 ounce)                                                 F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:            Goldfish Pretzels
                                Galletas de pez de color

2nd Alternate Menu Name:        Goldfish Pretzels

900425 Pretzels, Goldfish....      50 bag


*Nutrients are based upon 1 Portion Size (each(.75 ounce))
 Calories              100 kcal Cholesterol              0.00   mg    Protein              2.00   g    Calcium     0.00   mg      13.50%   Calories from Total Fat
 Total Fat            1.50 g        Sodium            200.00    mg    Vitamin A            0.00   RE   Iron        1.08   mg       0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       18.00    g     Vitamin A            0.00   IU   Water¹     *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.50   g     Vitamin C            0.00   mg   Ash¹       *N/A*   g       72.00%   Calories from Carbohydrates
                                                                                                                                   8.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 181                                                                          Recipe Master List                                                                           Mar 9, 2011
000390 - Goldfish PysEdibles
Source: Pepperidge Farm                                                        Meat/Alt:     0 oz.
Number of Portions: 50                                                      Grain/Bread:     1 SRV.
Size of Portion: each                                                             F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Goldfish
                             Galletas del Goldfish


2nd Alternate Menu Name:     Goldfish

900199 Goldfish PhysEdibles....     50 each

                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                              CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (each)
 Calories              120 kcal Cholesterol            0.00   mg      Protein                 2.00   g    Calcium              0.00   mg        30.00%     Calories from Total Fat
 Total Fat            4.00 g        Sodium           100.00   mg      Vitamin A              20.00   RE   Iron                 3.60   mg         7.50%     Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate      18.00   g       Vitamin A             200.00   IU   Water¹               0.00   g          0.00%     Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      1.00   g       Vitamin C               2.40   mg   Ash¹                 0.00   g         60.00%     Calories from Carbohydrates
                                                                                                                                                 6.67%     Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 182                                                                          Recipe Master List                                                           Mar 9, 2011
000200 - Goldfish, Spicy Cheddar
Source:                                                                        Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    1 SRV.
Size of Portion: each(.75 oz)                                                     F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:            Spicy Cheddar Goldfish
                                Pez de colores picante d

2nd Alternate Menu Name:        Spicy Cheddar Goldfish

900424 Spicy Cheddar Goldfish Crackers...         50 bag


*Nutrients are based upon 1 Portion Size (each(.75 oz))
 Calories              100 kcal Cholesterol               4.00   mg    Protein              3.00   g    Calcium   20.00   mg      27.00%   Calories from Total Fat
 Total Fat            3.00 g        Sodium              190.00   mg    Vitamin A            0.00   RE   Iron       1.08   mg       9.00%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate         14.00   g     Vitamin A            0.00   IU   Water¹    *N/A*   g        0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g     Vitamin C            0.00   mg   Ash¹      *N/A*   g       56.00%   Calories from Carbohydrates
                                                                                                                                  12.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 183                                                                          Recipe Master List                                                           Mar 9, 2011
000122 - Graham Snack, Bug Bites
Source: Keebler                                                                Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    1 SRV.
Size of Portion: Each                                                             F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:         Graham Bug Bites
                             Graham Bicho Muerde

2nd Alternate Menu Name:     Graham Bug Bites

900132 Graham Crackers, Cinn., Bug Bites....        50 bag


*Nutrients are based upon 1 Portion Size (Each)
 Calories              140 kcal Cholesterol               0.00   mg    Protein              2.00   g    Calcium   100.00   mg     28.93%   Calories from Total Fat
 Total Fat            4.50 g        Sodium              125.00   mg    Vitamin A            0.00   RE   Iron        0.72   mg      9.64%   Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate         23.00   g     Vitamin A            0.00   IU   Water¹      0.00   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         1.00   g     Vitamin C            0.00   mg   Ash¹        0.00   g      65.71%   Calories from Carbohydrates
                                                                                                                                   5.71%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 184                                                                           Recipe Master List                                                                         Mar 9, 2011
000313 - Graham, Bear
Source: MJM                                                                     Meat/Alt:     0 oz.
Number of Portions: 50                                                       Grain/Bread:     1 SRV.
Size of Portion: each(.9 oz)                                                       F/V/J:     0 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:           Bear Graham
                               Graham Oso

2nd Alternate Menu Name:       Bear Graham

900063 Graham, Bear Vanilla....      25 (1 packet)
900100 Graham, Bear choco....        25 (1 packet)

                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (each(.9 oz))
 Calories              104 kcal Cholesterol               0.00   mg    Protein                 1.77   g    Calcium             11.25   mg        25.09%   Calories from Total Fat
 Total Fat            2.91 g        Sodium               87.42   mg    Vitamin A              48.10   RE   Iron                 1.50   mg         4.44%   Calories from Sat Fat
 Saturated Fat        0.51 g        Carbohydrate         18.20   g     Vitamin A             240.51   IU   Water¹               2.59   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.69   g     Vitamin C               3.10   mg   Ash¹                 0.00   g         69.75%   Calories from Carbohydrates
                                                                                                                                                  6.78%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 185                                                                          Recipe Master List                                                           Mar 9, 2011
000093 - Graham, Bear. Choc.
Source: MJM                                                                    Meat/Alt:     0 oz.
Number of Portions: 50                                                      Grain/Bread:     1 SRV.
Size of Portion: each(.9 oz)                                                      F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:           Chocolate Graham Bear
                               Galletas de Graham


2nd Alternate Menu Name:       Chocolate Graham Bear

900100 Graham, Bear choco....        50 (1 packet)


*Nutrients are based upon 1 Portion Size (each(.9 oz))
 Calories              103 kcal Cholesterol               0.00   mg    Protein                1.87   g    Calcium   12.02   mg    24.21%   Calories from Total Fat
 Total Fat            2.76 g        Sodium               90.38   mg    Vitamin A             48.24   RE   Iron       1.52   mg     4.30%   Calories from Sat Fat
 Saturated Fat        0.49 g        Carbohydrate         18.21   g     Vitamin A            241.22   IU   Water¹     2.54   g      0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.85   g     Vitamin C              3.11   mg   Ash¹       0.00   g     71.01%   Calories from Carbohydrates
                                                                                                                                   7.29%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 186                                                                           Recipe Master List                                                                         Mar 9, 2011
000185 - Graham, Crackers
Source: Keebler                                                                 Meat/Alt:    0 oz.
Number of Portions: 50                                                       Grain/Bread:    0.5 SRV.
Size of Portion: 1 package                                                         F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Graham Crackers
                             Galletas de Graham


2nd Alternate Menu Name:     Graham Crackers

900068 Graham, Crackers...       50 (1 packet)   1 - 3 ct packet of crackers = 1 bread.


                                                 CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                 CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (1 package)
 Calories              417 kcal Cholesterol              0.00   mg     Protein               7.00   g     Calcium             27.00   mg        28.06%    Calories from Total Fat
 Total Fat           13.00 g        Sodium             398.00   mg     Vitamin A             0.00   RE    Iron                 3.00   mg         6.04%    Calories from Sat Fat
 Saturated Fat        2.80 g        Carbohydrate        68.00   g      Vitamin A             0.00   IU    Water¹               0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        2.00   g      Vitamin C             0.00   mg    Ash¹                 0.00   g         65.23%    Calories from Carbohydrates
                                                                                                                                                 6.71%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 187                                                                          Recipe Master List                                                           Mar 9, 2011
000512 - Grahams, Giant Oats/Honey
Source:                                                                        Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    1 SRV.
Size of Portion: .9oz(1 pouch)                                                    F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Giant Honey Goldfish
                              gigante de Miel

2nd Alternate Menu Name:      Giant Honey Goldfish

900454 Grahams, Giant Oats & Honey Goldfish...        50 bag


*Nutrients are based upon 1 Portion Size (.9oz(1 pouch))
 Calories              120 kcal Cholesterol               0.00   mg    Protein               1.00   g    Calcium   100.00   mg    33.75%   Calories from Total Fat
 Total Fat            4.50 g        Sodium               50.00   mg    Vitamin A            *N/A*   RE   Iron        0.72   mg     7.50%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate         19.00   g     Vitamin A            *N/A*   IU   Water¹     *N/A*   g      0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         2.00   g     Vitamin C            *N/A*   mg   Ash¹       *N/A*   g     63.33%   Calories from Carbohydrates
                                                                                                                                   3.33%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 188                                                                            Recipe Master List                                                                                 Mar 9, 2011
000422 - Grapes, Fresh
Source:                                                                          Meat/Alt:    0 oz.
Number of Portions: 50                                                        Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup                                                            F/V/J:    0.5 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:          Fresh Grapes
                              Uvas Frescas

2nd Alternate Menu Name:      Fresh Grapes

                                                                          CCP: Maintain all potenitally hazardous cold foods at 41° F or colder.


                                                                          CCP: Leftover cold foods should be stored properly.
                                                                          CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                                                          CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                          CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                          CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler,
                                                                          RTE above raw.
                                                                          CCP: Wash Hands and clean all food preparation surfaces.
009131 GRAPES,AMERICAN TYPE (SLIP SKN),RAW...                 9 1/2 LB    1. wash grapes and take steams off.
                                                                          2. Put approximatley 10-14 grapes (1/2 cup) in a 5.5 souffle cup with lid.
                                                                          3. Put in cooler until ready to serve.


                                                                          CCP: Leftover cold foods should be stored properly.
                                                                          CCP: Fresh produce is removed from storage, washed in potable water and prepared for service. Fruit/Veg. requiring
                                                                          further preparation will be cut into bite-size pieces, placed in individual serving containers and placed in refrigerator or
                                                                          cooler until service. At service as fruit/veg removed from cooler, it is assigned a batch # and time/temp recorded. Any
                                                                          fruit/veg remaining on line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories               58 kcal Cholesterol            0.00    mg        Protein               0.54   g      Calcium               12.07   mg         4.70%     Calories from Total Fat
 Total Fat            0.30 g        Sodium             1.72    mg        Vitamin A             8.62   RE     Iron                   0.25   mg         1.53%     Calories from Sat Fat
 Saturated Fat        0.10 g        Carbohydrate      14.78    g         Vitamin A            86.18   IU     Water¹                70.07   g         *N/A*%     Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber      0.78    g         Vitamin C             3.45   mg     Ash¹                   0.49   g        102.39%     Calories from Carbohydrates
                                                                                                                                                      3.76%     Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 189                                                                             Recipe Master List                                                                             Mar 9, 2011
000239 - Gravy, Brown low sodium
Source: Classic Tureen                                                            Meat/Alt:    0 oz.
Number of Portions: 50                                                         Grain/Bread:    0 SRV.
Size of Portion: FL. OZ                                                              F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:         Gravy
                             Salsa de carne

2nd Alternate Menu Name:     Gravy

900029 Gravy, Low Sodium Brown...        50 (1 fl. oz)   Complete dry mix, to be reconstituted with water as directed. Mixture should be free of lumps.


                                                         CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                         CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                         CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving
                                                         the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached
                                                         41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (FL. OZ)
 Calories               60 kcal Cholesterol               0.00   mg     Protein                2.00   g      Calcium               0.00   mg         0.00%    Calories from Total Fat
 Total Fat            0.00 g        Sodium                0.00   mg     Vitamin A              0.00   RE     Iron                  0.00   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         10.00   g      Vitamin A              0.00   IU     Water¹                0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.00   g      Vitamin C              0.00   mg     Ash¹                  0.00   g         66.67%    Calories from Carbohydrates
                                                                                                                                                    13.33%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 190                                                                             Recipe Master List                                                                           Mar 9, 2011
001154 - Gravy, Chicken low sodium
Source: CH Guenther                                                               Meat/Alt:    0 oz.
Number of Portions: 50                                                         Grain/Bread:    0 SRV.
Size of Portion: 1 fl oz                                                             F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:          Gravy
                              Salsa de carne

900030 Gravy, Low Sodium Chicken...         50 (1 fl. oz)

                                                            CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving
                                                            the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not
                                                            reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 fl oz)
 Calories               60 kcal Cholesterol                 0.00   mg    Protein               2.00   g     Calcium               0.00   mg       30.00%    Calories from Total Fat
 Total Fat            2.00 g        Sodium                  0.00   mg    Vitamin A             0.00   RE    Iron                  0.00   mg        0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate            6.00   g     Vitamin A             0.00   IU    Water¹                0.00   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber           0.00   g     Vitamin C             0.00   mg    Ash¹                  0.00   g        40.00%    Calories from Carbohydrates
                                                                                                                                                  13.33%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 191                                                                         Recipe Master List                                                                            Mar 9, 2011
000423 - GREAT NORTHERN BEANS:
Source:                                                                       Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0 SRV.
Size of Portion: CUP                                                             F/V/J:    1 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Northern Beans
                             El norte de Frijoles

2nd Alternate Menu Name:     Northern Beans

                                                                                            CCP: Heat to 140° F or higher

                                                                                            CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                                            CCP: Hold for hot service at 135° F or higher

                                                                                            CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage
                                                                                            container.
016325 BEANS,GREAT NORTHERN,MATURE SEEDS,CKD,BLD,W/S...                     37 1/2 CUP

                                                                                            CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped
                                                                                            and stored properly.When leaving the facility at the end of the day, discard any food that has not
                                                                                            reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after
                                                                                            cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (CUP)
 Calories              157 kcal Cholesterol            0.00   mg     Protein               11.06   g     Calcium              90.27   mg         3.43%    Calories from Total Fat
 Total Fat            0.60 g        Sodium           315.95   mg     Vitamin A              0.00   RE    Iron                  2.83   mg         1.07%    Calories from Sat Fat
 Saturated Fat        0.19 g        Carbohydrate      28.00   g      Vitamin A              1.33   IU    Water¹               91.60   g         *N/A*%    Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber      9.29   g      Vitamin C              1.73   mg    Ash¹                  1.51   g         71.49%    Calories from Carbohydrates
                                                                                                                                                28.24%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                          New Hanover County Schools
 Page 192                                                                               Recipe Master List                                                                              Mar 9, 2011
000657 - Green Beans and Potatoes
Source:                                                                             Meat/Alt:     0 oz.
Number of Portions: 100                                                          Grain/Bread:     0 SRV.
Size of Portion: 1/2 cup                                                               F/V/J:     0.5 Cup
                                                                                         Milk:    0 FLOZ
Alternate Menu Name:             Green Beans and Potatoes
                                 Judías Verdes y Patatas

2nd Alternate Menu Name:         Green Beans and Potatoes

                                                                           CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                           CCP: Heat to 135° F or higher.

                                                                           CCP: Hold at 135° F or higher.

011057 BEANS,SNAP,GRN,CND,DRND,HTD....                     2 5/8 #10 CAN   1. Vegetables can be cooked on stove top or steamer.
900172 Butter Buds, dehydrated..........................   3 OZ            2a. Stove top: Open cans of vegetables and drain 1/2 can. Place vegetables in a pot. Simmer about 10 minutes, stirring
075009 WATER,WARM.......................................   16 OZ           gently. Do not allow to boil. Drain liquid and transfer to a serving pan. Add Butter buds (read directions to make butter
002026 ONION POWDER...................................     1 TSP           sauce) and seasonings
002020 GARLIC POWDER..................................     1 TSP           2b. Steamer: Place vegetables in serving pan drain 1/2 of the liquid. Steam for approximatley 3-4 minutes. Drain the liquid
002030 PEPPER,BLACK.....................................   1 TSP           and add Butter Buds (read directions to make butter sauce) and seasonings. Do not over cook.
900108 Potatoes, canned USDA..........................     2 1/3 #10 can   Heat to internal temp of 135°F or greater and portion w/ 4oz ladle


                                                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                           properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                           cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                           temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                43 kcal Cholesterol                  0.00   mg    Protein                 1.46   g    Calcium               39.44   mg         0.95%    Calories from Total Fat
 Total Fat             0.05 g       Sodium                  290.94   mg    Vitamin A              30.87   RE   Iron                   0.90   mg         0.19%    Calories from Sat Fat
 Saturated Fat         0.01 g       Carbohydrate              9.81   g     Vitamin A             154.41   IU   Water¹              *45.80*   g        *0.00%*    Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber             1.77   g     Vitamin C               7.16   mg   Ash¹                 *0.43*   g         91.45%    Calories from Carbohydrates
                                                                                                                                                       13.63%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                          New Hanover County Schools
 Page 193                                                                                  Recipe Master List                                                                              Mar 9, 2011
000424 - Green Beans: canned,cooked
Source:                                                                                Meat/Alt:     0 oz.
Number of Portions: 87                                                              Grain/Bread:     0 SRV.
Size of Portion: 1/2 cup                                                                  F/V/J:     0.5 Cup
                                                                                            Milk:    0 FLOZ
Alternate Menu Name:             Green Beans
                                 Judias Verdes

2nd Alternate Menu Name:         Green Beans

                                                                          CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                          CCP: Heat to 135° F or higher.

                                                                          CCP: Hold at 135° F or higher.

011057 BEANS,SNAP,GRN,CND,DRND,HTD....                     4 #10 CAN      1. Vegetables can be cooked on stove top or steamer.
900172 Butter Buds, dehydrated..........................   3 OZ           2a. Stove top: Open cans of vegetables and drain 1/2 can. Place vegetables in a pot. Simmer about 10 minutes, stirring
075009 WATER,WARM.......................................   16 OZ          gently. Do not allow to boil. Drain liquid and transfer to a serving pan. Add 1 quart Butter buds per pan (reconstitute 1 4 oz
002026 ONION POWDER...................................     1 TSP          pack with 1 gallon of warm water) and seasonings
002020 GARLIC POWDER..................................     1 TSP          2b. Steamer: Place vegetables in serving pan drain 1/2 of the liquid. Steam for approximatley 3-4 minutes. Drain the liquid and
002030 PEPPER,BLACK.....................................   1 TSP          add Butter Buds (read directions above) and seasonings. Do not over cook.

                                                                          3. Portion with 4 oz slotted spoodle
                                                                          CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                          properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                          cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                          temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories                20 kcal Cholesterol                  0.00   mg       Protein                 0.95   g    Calcium              20.68   mg          3.61%   Calories from Total Fat
 Total Fat             0.08 g       Sodium                  230.72   mg       Vitamin A              54.59   RE   Iron                  0.71   mg          0.73%   Calories from Sat Fat
 Saturated Fat         0.02 g       Carbohydrate              4.56   g        Vitamin A             273.01   IU   Water¹               78.18   g         *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber             1.50   g        Vitamin C               3.37   mg   Ash¹                  0.75   g          92.01%   Calories from Carbohydrates
                                                                                                                                                          19.17%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 194                                                                           Recipe Master List                                                                              Mar 9, 2011
000685 - Green Eggs and Ham
Source:                                                                         Meat/Alt:     2 oz.
Number of Portions: 100                                                      Grain/Bread:     0 SRV.
Size of Portion: 1/4c eggs,3 ham                                                   F/V/J:     0 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:         Green Eggs and Ham

2nd Alternate Menu Name:     Green Eggs and Ham

                                                                CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                CCP: Heat to an internal temperature of 165° F or higher

900605 Eggs, Scrambled, Pre Cooked, 2010....       12 1/2 LB    Add green egg coloring to eggs and prepare eggs per manufacturer's instructions. Heat ham on sheet pans.
900214 Turkey Ham, Extra Lean Slices, .5 oz...     19 7/8 LB    Serve 2 oz(1/4 cup)of eggs at breakfast and lunch with 3 slices of ham.

                                                                CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                                leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR
                                                                has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or
                                                                hotter.


*Nutrients are based upon 1 Portion Size (1/4c eggs,3 ham)
 Calories              191 kcal Cholesterol            274.59   mg    Protein                 20.29   g    Calcium              40.60    mg       50.18%    Calories from Total Fat
 Total Fat           10.66 g        Sodium             863.05   mg    Vitamin A               73.66   RE   Iron                  1.76    mg       16.05%    Calories from Sat Fat
 Saturated Fat        3.41 g        Carbohydrate         2.54   g     Vitamin A              368.29   IU   Water¹               *N/A*    g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g     Vitamin C                1.70   mg   Ash¹                 *N/A*    g         5.31%    Calories from Carbohydrates
                                                                                                                                                  42.45%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                              New Hanover County Schools
 Page 195                                                                                         Recipe Master List                                                                           Mar 9, 2011
000501 - Grilled Cheese Breakfast 09-10
Source: LOL                                                                                 Meat/Alt:     1 oz.
Number of Portions: 50                                                                   Grain/Bread:     2 SRV.
Size of Portion: 1 sandwich                                                                    F/V/J:     0 Cup
                                                                                                 Milk:    0 FLOZ
Alternate Menu Name:                Breakfast Cheesewich
                                    Sandwich de Queso Asado

2nd Alternate Menu Name:            Breakfast Cheeswich

                                                                                         CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler,
                                                                                         RTE above raw.
                                                                                         CCP: Wash Hands and clean all food preparation surfaces.
                                                                                         CCP: Hold at 135° F or higher.

900584 Bread, Whitewheat, Nature's Own, Franklin '10...                  50 (2 slices)
902258 Margarine, Glenview Farms, 1 lb..........................         1 3/4 CUP       1.   Spread half the margarine on pans-18 x 26 inches. Place half of the bread slices on the pans.
900238 Cheese, Slices, RF, .5 oz......................................   100 (1 slice)   2.   Top each slice of bread with cheese. Cover with remaining bread slices.
                                                                                         3.   Brush tops of sandwiches with remaining margarine.
                                                                                         4.   Bake at 400°F for 10 minutes; turn sandwiches and bake 5 minutes longer until brown. Serve immediately.

                                                                                         CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                         CCP: Wash Hands and clean all food preparation surfaces.
                                                                                         CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                         properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours
                                                                                         after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated,
                                                                                         internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 sandwich)
 Calories              257 kcal Cholesterol            15.00 mg                    Protein                13.00   g     Calcium            500.00    mg       42.90%    Calories from Total Fat
 Total Fat           12.24 g        Sodium            709.53 mg                    Vitamin A             116.70   RE    Iron                  3.60   mg       15.49%    Calories from Sat Fat
 Saturated Fat        4.42 g        Carbohydrate       24.00 g                     Vitamin A             583.50   IU    Water¹              *0.00*   g         4.97%    Calories from Trans Fat
 Trans Fat¹           1.42 g        Dietary Fiber       5.00 g                     Vitamin C               0.00   mg    Ash¹                *0.00*   g        37.40%    Calories from Carbohydrates
                                                                                                                                                              20.26%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                New Hanover County Schools
 Page 196                                                                                         Recipe Master List                                                                           Mar 9, 2011
000502 - Grilled Cheese Sandwich 10/11
Source: lunch                                                                                Meat/Alt:     2 oz.
Number of Portions: 100                                                                   Grain/Bread:     2 SRV.
Size of Portion: 1 SANDWICH                                                                     F/V/J:     0 Cup
                                                                                                  Milk:    0 FLOZ
Alternate Menu Name:                Grilled Cheesewich
                                    Sandwich de Queso Asado

2nd Alternate Menu Name:            Grilled Cheesewich

                                                                                          CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the
                                                                                          cooler, RTE above raw.
                                                                                          CCP: Wash Hands and clean all food preparation surfaces.
                                                                                          CCP: Hold at 135° F or higher.

900238 Cheese, Slices, RF, .5 oz......................................   400 (1 slice)    1.   Spread half the margarine on pans-18 x 26 inches. Place half of the bread slices on the pans.
900584 Bread, Whitewheat, Nature's Own, Franklin '10...                  100 (2 slices)   2.   Top each slice of bread with cheese. Cover with remaining bread slices.
902258 Margarine, Glenview Farms, 1 lb..........................         3 1/2 CUP        3.   Brush tops of sandwiches with remaining margarine.
                                                                                          4.   Bake at 400°F for 10 minutes; turn sandwiches and bake 5 minutes longer until brown. Serve immediately.



                                                                                          CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                          CCP: Wash Hands and clean all food preparation surfaces.
                                                                                          CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                          properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours
                                                                                          after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated,
                                                                                          internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 SANDWICH)
 Calories              327 kcal Cholesterol          30.00                 mg     Protein                  20.00   g    Calcium           700.00    mg        44.73%    Calories from Total Fat
 Total Fat           16.24 g        Sodium         1129.53                 mg     Vitamin A               176.70   RE   Iron                 3.60   mg        19.06%    Calories from Sat Fat
 Saturated Fat        6.92 g        Carbohydrate     26.00                 g      Vitamin A               883.50   IU   Water¹             *0.00*   g          3.90%    Calories from Trans Fat
 Trans Fat¹           1.42 g        Dietary Fiber     5.00                 g      Vitamin C                 0.00   mg   Ash¹               *0.00*   g         31.83%    Calories from Carbohydrates
                                                                                                                                                              24.49%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                 New Hanover County Schools
 Page 197                                                                                         Recipe Master List                                                                           Mar 9, 2011
000503 - GRILLED HAM & CHEESEwich 09/10
Source: local                                                                               Meat/Alt:     1 oz.
Number of Portions: 50.0000                                                              Grain/Bread:     2 SRV.
Size of Portion: 1 SANDWICH                                                                    F/V/J:     0 Cup
                                                                                                 Milk:    0 FLOZ
Alternate Menu Name:                Grilled Ham & Cheese
                                    Queso & del Jamón


2nd Alternate Menu Name:            Grilled Ham & Cheese

900214 Turkey Ham, Extra Lean Slices, .5 oz......................           200 slices   1.   Spread half the margarine on pans-18 x 26 inches. Place half of the bread slices on the pans.
900238 Cheese, Slices, RF, .5 oz.........................................   100 slice    2.   Top each slice of bread with 2 slice of cheese and 4 slices of turkey ham. Cover with remaining bread slices.
900583 Bread, 100%WG, Nature's Own Franklin '10,.9oz....                    100 Slice    3.   Brush tops of sandwiches with remaining margarine.
902258 Margarine, Glenview Farms, 1 lb..............................        6 OZ         4.   Bake at 400°F for 10 minutes; turn sandwiches and bake 5 minutes longer until brown. Serve immediately.

                                                                                         Provides 1 meat and 2 breads


                                                                                         CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                         CCP: Wash Hands and clean all food preparation surfaces.
                                                                                         CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler,
                                                                                         RTE above raw.
                                                                                         CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                         CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                                         CCP: Heat to an internal temperature of 165° F or higher

                                                                                         CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                         properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours
                                                                                         after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated,
                                                                                         internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1 SANDWICH)
 Calories              298 kcal Cholesterol          49.34                  mg     Protein                23.99   g     Calcium             204.40    mg      38.07%    Calories from Total Fat
 Total Fat           12.60 g        Sodium         1061.18                  mg     Vitamin A              89.12   RE    Iron                   2.07   mg      12.06%    Calories from Sat Fat
 Saturated Fat        3.99 g        Carbohydrate     26.34                  g      Vitamin A             445.59   IU    Water¹               *0.00*   g        1.84%    Calories from Trans Fat
 Trans Fat¹           0.61 g        Dietary Fiber     4.00                  g      Vitamin C               1.07   mg    Ash¹                 *0.00*   g       35.36%    Calories from Carbohydrates
                                                                                                                                                              32.20%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 198                                                                         Recipe Master List                                                            Mar 9, 2011
000527 - Gripz, Cinnamon Grahams
Source:                                                                       Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     1 SRV.
Size of Portion: pouch                                                           F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         Gripz Cinnamon Grahams
                             Canela de Gripz Graham

2nd Alternate Menu Name:     Gripz Cinnamon Grahams

900468 Gripz, Cinnamon Grahams....       50 bag


*Nutrients are based upon 1 Portion Size (pouch)
 Calories              100 kcal Cholesterol            0.00   mg     Protein                 1.00   g    Calcium    0.00   mg     27.00%   Calories from Total Fat
 Total Fat            3.00 g        Sodium            75.00   mg     Vitamin A             150.00   RE   Iron       0.72   mg      9.00%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate      20.00   g      Vitamin A             750.00   IU   Water¹    *N/A*   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      3.00   g      Vitamin C               0.00   mg   Ash¹      *N/A*   g      80.00%   Calories from Carbohydrates
                                                                                                                                   4.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                 New Hanover County Schools
 Page 199                                                                                       Recipe Master List                                                                          Mar 9, 2011
000331 - Grits
Source: local                                                                               Meat/Alt:     0 oz.
Number of Portions: 100                                                                  Grain/Bread:     1 SRV.
Size of Portion: 3/4 cup                                                                       F/V/J:     0 Cup
                                                                                                 Milk:    0 FLOZ
Alternate Menu Name:                   Grits
                                       Arenas


2nd Alternate Menu Name:               Grits

                                                               CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                               CCP: Heat to 135° F or higher.

                                                               CCP: Hold at 135° F or higher.

900111 Grits................................    6 LB + 11 OZ   1.   Put 3-1/2 Gallons of water in a large pot. Add the margerine. Bring to a boil.
900116 Margarine, solid 08-09....               1 LB           2.   Add Grits to the boiling water, stirring to prevent lumping.
075010 WATER,COLD...............                3 1/2 GAL      3.   Return to a boil, reduce heat and letsimmer, stirring occasionally.
                                                               4.   Cook for 5 minutes, turn off heat, cover and let stand 5 minutes.
                                                               5.   Place grits in a 4" deep pan and place on service line.


                                                               CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the
                                                               facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F
                                                               within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/4 cup)
 Calories               139 kcal Cholesterol                         0.00   mg    Protein                  2.46   g    Calcium               2.69    mg     25.73%   Calories from Total Fat
 Total Fat             3.97 g       Sodium                          38.05   mg    Vitamin A               32.40   RE   Iron                  0.90    mg      5.25%   Calories from Sat Fat
 Saturated Fat         0.81 g       Carbohydrate                    23.78   g     Vitamin A              323.99   IU   Water¹              134.27    g     *5.25%*   Calories from Trans Fat
 Trans Fat¹          *0.81* g       Dietary Fiber                    1.64   g     Vitamin C                0.00   mg   Ash¹                  0.13    g      68.43%   Calories from Carbohydrates
                                                                                                                                                             7.08%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                  New Hanover County Schools
 Page 200                                                                                        Recipe Master List                                                                        Mar 9, 2011
000524 - Grits, cheesey
Source: local                                                                                Meat/Alt:     0 oz.
Number of Portions: 100                                                                   Grain/Bread:     1 SRV.
Size of Portion: 3/4cup                                                                         F/V/J:     0 Cup
                                                                                                  Milk:    0 FLOZ
Alternate Menu Name:                    Cheesy Grits
                                        Granos de arena caseosas

2nd Alternate Menu Name:                Cheesey Grits

900111 Grits........................................   6 LB + 11 OZ   1.   Put 3-1/2 Gallons of water in a large pot. Add the margerine. Bring to a boil.
900116 Margarine, solid 08-09............              1 LB           2.   Add Grits to the boiling water, stirring to prevent lumping.
075010 WATER,COLD.......................               3 1/2 GAL      3.   Return to a boil, reduce heat and letsimmer, stirring occasionally.
900619 Cheese, RF, shredded LOL...                     6 1/4 LB       4.   Cook for 5 minutes, turn off heat, cover and let stand 5 minutes.
                                                                      5.   Add cheese and stir
                                                                      6.   Place grits in a 4" deep pan and place on service line.


                                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                      CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                      CCP: Wash Hands and clean all food preparation surfaces.
                                                                      CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving
                                                                      the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not
                                                                      reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/4cup)
 Calories               210 kcal Cholesterol                       20.25     mg     Protein                 9.55   g     Calcium             205.18    mg    36.58%   Calories from Total Fat
 Total Fat             8.53 g       Sodium                        513.92     mg     Vitamin A             113.40   RE    Iron                   0.90   mg    16.50%   Calories from Sat Fat
 Saturated Fat         3.85 g       Carbohydrate                   25.80     g      Vitamin A             728.99   IU    Water¹            *134.27*    g    *3.47%*   Calories from Trans Fat
 Trans Fat¹          *0.81* g       Dietary Fiber                   1.64     g      Vitamin C               0.00   mg    Ash¹                 *0.13*   g     49.18%   Calories from Carbohydrates
                                                                                                                                                             18.20%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                              New Hanover County Schools
 Page 201                                                                                     Recipe Master List                                                                            Mar 9, 2011
000485 - Ham & Cheese Salad- Menu
Source:                                                                                   Meat/Alt:    2 oz.
Number of Portions: 50                                                                 Grain/Bread:    0 SRV.
Size of Portion: 1 salad                                                                     F/V/J:    0.5 Cup
                                                                                               Milk:   0 FLOZ
Alternate Menu Name:                Ham & Cheese Salad
                                    Ensalada

2nd Alternate Menu Name:            Ham & Cheese Salad

                                                                                    CCP: Maintain all potenitally hazardous cold foods at 41° F or colder.


                                                                                    CCP: Produce (fruits and vegetables) Wash throughly before use.
990038 Salad Mix- New Hanover.......................          14 3/8 LB             1. Place 1 1/2 cups (about 4 3/4 ounces net weight) of salad mix into bottom of clear plastic salad container (#722749,
900214 Turkey Ham, Extra Lean Slices, .5 oz...                5 LB                  9x9x3.5 inches)
990097 Crackers, Saltine...................................   50 (4 cracker pack)   2. Choose one meat/meat alternate selections from the list below onto the salad greens (view picture before
900619 Cheese, RF, shredded LOL...................            3 1/8 LB              preparation). Place the following combination on the salad greens:
                                                                                        *1/4 cup (1 oz) cheese and 1.6 oz diced turkey ham (3.2 slices)
                                                                                    3. Select two garnishes from the list below and add to each salad.
                                                                                        *tomato wedges
                                                                                        *broccoli or cauliflower flowerettes
                                                                                        *scored cucumber slices
                                                                                        *radish rose
                                                                                        *sliced red onion ring
                                                                                        *sliced green pepper ring
                                                                                    4. Cover with domed or hinged lid. Maintain a temperature of 41° or lower on food items.
                                                                                    5. Label and date leftover salads and place in cooler. Serve within 3 days.
                                                                                    6. Serve with 1 pack (4-crackers) of saltine cracker
                                                                                    CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1 salad)
 Calories              189 kcal Cholesterol                      47.72   mg     Protein              17.04   g       Calcium            271.66    mg         37.67%   Calories from Total Fat
 Total Fat            7.90 g        Sodium                      970.92   mg     Vitamin A           948.67   RE      Iron                  2.84   mg         17.87%   Calories from Sat Fat
 Saturated Fat        3.75 g        Carbohydrate                 14.17   g      Vitamin A          4743.37   IU      Water¹              *0.00*   g           0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                 1.43   g      Vitamin C             5.68   mg      Ash¹                *0.00*   g          30.02%   Calories from Carbohydrates
                                                                                                                                                             36.11%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                               New Hanover County Schools
 Page 202                                                                                       Recipe Master List                                                                             Mar 9, 2011
000587 - Ham and Cheese Hoagie, 2010
Source:                                                                                     Meat/Alt:     2 oz.
Number of Portions: 60                                                                   Grain/Bread:     2 SRV.
Size of Portion: 1 each                                                                        F/V/J:     0 Cup
                                                                                                 Milk:    0 FLOZ
Alternate Menu Name:               Ham and Cheese Hoagie
                                   jamón y queso Hoagie

2nd Alternate Menu Name:           Ham and Cheese Hoagie

                                                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                      CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler,
                                                                                      RTE above raw.
                                                                                      CCP: Wash Hands and clean all food preparation surfaces.
                                                                                      CCP: Hold for cold service at 41° F or lower.

                                                                                      CCP: Maintain all potenitally hazardous cold foods at 41° F or colder.


900214 Turkey Ham, Extra Lean Slices, .5 oz..............           1 case            Use 6 slices of turkey ham and 1 slice of cheese per sandwich. serve and hold at 41 °F or lower. Offer with 1 pack of
900238 Cheese, Slices, RF, .5 oz.................................   100 (1 slice)     mustard and mayo.
900582 Sub Roll, Wheat Cobblestone, Franklin,3 oz...                100 Each

                                                                                      CCP: Ingredients will be taken from the refrigerator, assembled into sandwiches, placed in serving pans, covered and
                                                                                      placed back under refrigeration. They will be held under refrigeration until time of serving.
                                                                                           The sandwiches will be removed from refrigeration in small batches as needed and placed on the serving line as
                                                                                      close to the serving time as possible. Each batch will be clearly marked with the time/temp when it is removed from
                                                                                      refrigeration. Subs/sandwiches remaining unserved after 2 hours will be discarded.


*Nutrients are based upon 1 Portion Size (1 each)
 Calories              527 kcal Cholesterol                       67.44   mg        Protein               33.55   g    Calcium             340.38    mg        20.82%   Calories from Total Fat
 Total Fat           12.19 g        Sodium                      1733.72   mg        Vitamin A             57.71   RE   Iron                   5.51   mg         7.41%   Calories from Sat Fat
 Saturated Fat        4.34 g        Carbohydrate                  75.54   g         Vitamin A            288.54   IU   Water¹               *0.00*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                  6.67   g         Vitamin C              1.71   mg   Ash¹                 *0.00*   g         57.36%   Calories from Carbohydrates
                                                                                                                                                               25.47%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                 New Hanover County Schools
 Page 203                                                                                          Recipe Master List                                                                             Mar 9, 2011
000571 - Ham and Cheese Sandwich, 2010
Source:                                                                                        Meat/Alt:     2 oz.
Number of Portions: 60                                                                      Grain/Bread:     2 SRV.
Size of Portion: 1 each                                                                           F/V/J:     0 Cup
                                                                                                    Milk:    0 FLOZ
Alternate Menu Name:                Ham and Cheese Sandwich
                                    Sand de jamón y queso

2nd Alternate Menu Name:            Ham and Cheese Sandwich

                                                                                              CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                              CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the
                                                                                              cooler, RTE above raw.
900214 Turkey Ham, Extra Lean Slices, .5 oz......................           1 case            Use 6 slices of turkey ham and 1 slice of cheese per sandwich. Offer with 1 pack of mustard and mayo.
900238 Cheese, Slices, RF, .5 oz.........................................   100 (1 slice)
900583 Bread, 100%WG, Nature's Own Franklin '10,.9oz....                    200 (1 Slice)

                                                                                              CCP: Leftover cold foods should be stored properly.
                                                                                              CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                              properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours
                                                                                              after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated,
                                                                                              internal temperature must be 165° F or hotter.

                                                                                              CCP: Ingredients will be taken from the refrigerator, assembled into sandwiches, placed in serving pans, covered
                                                                                              and placed back under refrigeration. They will be held under refrigeration until time of serving.
                                                                                                  The sandwiches will be removed from refrigeration in small batches as needed and placed on the serving line
                                                                                              as close to the serving time as possible. Each batch will be clearly marked with the time/temp when it is removed
                                                                                              from refrigeration. Subs/sandwiches remaining unserved after 2 hours will be discarded.


*Nutrients are based upon 1 Portion Size (1 each)
 Calories              394 kcal Cholesterol                        67.44    mg     Protein                   33.55   g    Calcium            173.71    mg       29.78%    Calories from Total Fat
 Total Fat           13.02 g        Sodium                       1350.39    mg     Vitamin A                 57.71   RE   Iron                  3.41   mg        8.01%    Calories from Sat Fat
 Saturated Fat        3.50 g        Carbohydrate                   42.21    g      Vitamin A                288.54   IU   Water¹              *0.00*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                   6.67    g      Vitamin C                  1.71   mg   Ash¹                *0.00*   g        42.91%    Calories from Carbohydrates
                                                                                                                                                                34.10%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 204                                                                           Recipe Master List                                                                            Mar 9, 2011
000212 - Hash Brown Stix
Source:                                                                         Meat/Alt:    0 oz.
Number of Portions: 100                                                      Grain/Bread:    0 SRV.
Size of Portion: 1each                                                             F/V/J:    0.25 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Hash Brown Stix
                             Papas y cebollas fritas

2nd Alternate Menu Name:     Hash Brown Stix

                                               CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                               CCP: Heat to 140° F or higher

900432 Hash Brown Stix...      100 (1 stick)   Bake in single layer on sheet pan per manufacturer's instructions. Serve using tongs.

                                               CCP: Hold at 135° F or higher.

                                               CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility
                                               at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours
                                               after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (1each)
 Calories              100 kcal Cholesterol              0.00   mg     Protein               1.00   g      Calcium              0.00   mg        31.50%    Calories from Total Fat
 Total Fat            3.50 g        Sodium             280.00   mg     Vitamin A             0.00   RE     Iron                 0.36   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        15.00   g      Vitamin A             0.00   IU     Water¹              *N/A*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        1.00   g      Vitamin C             2.40   mg     Ash¹                *N/A*   g         60.00%    Calories from Carbohydrates
                                                                                                                                                  4.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                  New Hanover County Schools
 Page 205                                                                          Recipe Master List                                                                         Mar 9, 2011
001084 - HONEY MUSTARD SAUCE
Source:                                                                        Meat/Alt:    0 oz.
Number of Portions: 50                                                      Grain/Bread:    0 SRV.
Size of Portion: each(1 oz)                                                       F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          SKIP

                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
085142 Honey Mustard Cup- PPI...       50 (1 each)   Place on serving line for self service.


*Nutrients are based upon 1 Portion Size (each(1 oz))
 Calories               80 kcal Cholesterol            10.00 mg       Protein               0.00   g     Calcium               0.00   mg       67.50%    Calories from Total Fat
 Total Fat            6.00 g        Sodium            320.00 mg       Vitamin A             0.00   RE    Iron                  0.00   mg       11.25%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate        5.00 g        Vitamin A             0.00   IU    Water¹                0.00   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00 g        Vitamin C             0.00   mg    Ash¹                  0.00   g        25.00%    Calories from Carbohydrates
                                                                                                                                                0.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 206                                                                               Recipe Master List                                                                           Mar 9, 2011
000127 - Hot Dog Chili, RF
Source: JTM                                                                         Meat/Alt:     0 oz.
Number of Portions: 80                                                           Grain/Bread:     0 SRV.
Size of Portion: 1 fluid ounce                                                         F/V/J:     0 Cup
                                                                                         Milk:    0 FLOZ
Alternate Menu Name:             SKIP

                                                CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                CCP: Heat to an internal temperature of 165° F or higher

                                                CCP: Hold at 135° F or higher.

900152 HOT DOG CHILI, RF....            1 bag   Place sealed bag in a steamer or in boiling water.

                                                CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility at
                                                the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after
                                                cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.

                                                Heat approximately 30 minutes or until product reaches serving temperature.
                                                CAUTION: Open bag carefully to avoid being burned.

                                                Portion 1 fl oz per hotdog as a condiment.

*Nutrients are based upon 1 Portion Size (1 fluid ounce)
 Calories               25 kcal Cholesterol                3.40    mg      Protein                 1.98   g    Calcium              7.94   mg       40.91%    Calories from Total Fat
 Total Fat            1.13 g        Sodium               182.57    mg      Vitamin A              43.60   RE   Iron                 0.28   mg       13.30%    Calories from Sat Fat
 Saturated Fat        0.37 g        Carbohydrate           1.98    g       Vitamin A             166.98   IU   Water¹              *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          0.57    g       Vitamin C               3.69   mg   Ash¹                *N/A*   g        31.82%    Calories from Carbohydrates
                                                                                                                                                    31.82%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                 New Hanover County Schools
 Page 207                                                                                        Recipe Master List                                                                           Mar 9, 2011
000505 - Hot Dog, 09/10
Source: Elm Hill                                                                             Meat/Alt:    2 oz.
Number of Portions: 50                                                                    Grain/Bread:    1 SRV.
Size of Portion: 1 hot dog                                                                      F/V/J:    0 Cup
                                                                                                  Milk:   0 FLOZ
Alternate Menu Name:                Hot Dog w/ Chili
                                    Perro Caliente con Chili

2nd Alternate Menu Name:            Hot Dog w/Chili

                                                                                          CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                          CCP: The hot dogs will be taken from the hot holding cabinet and placed on the heated cafeteria serving line for
                                                                                          service. Product shall not be out on serving line for more than 2 hours. Each batch of product will be marked with
                                                                                          the time of removal from cooking vessel and the internal temp.
000052 Franks, Turkey, RF, 2oz.........................................    50 (1 frank)   1. Cook hot dog as instructed on package until internal temperature reaches 150°F. Place in franks in steam table
900580 Hot Dog Rolls, 100% WW, Nature's Own, 1.6oz....                     50 Each        pan in hot holding cabinet until service or place frank in warmed bun and place in wrapped steam table pan until
                                                                                          service.


*Nutrients are based upon 1 Portion Size (1 hot dog)
 Calories              230 kcal Cholesterol                        35.00    mg     Protein                12.00   g    Calcium              40.00   mg       43.04%    Calories from Total Fat
 Total Fat           11.00 g        Sodium                        800.00    mg     Vitamin A               0.00   RE   Iron                  1.80   mg       11.74%    Calories from Sat Fat
 Saturated Fat        3.00 g        Carbohydrate                   25.00    g      Vitamin A               0.00   IU   Water¹              *0.00*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber                   3.00    g      Vitamin C               2.40   mg   Ash¹                *0.00*   g        43.48%    Calories from Carbohydrates
                                                                                                                                                             20.87%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 208                                                                          Recipe Master List                                                                       Mar 9, 2011
000629 - Ice Cream, Fudjo
Source: Hershey                                                                Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: each                                                             F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:          Fudjo
                              Fudjo

2nd Alternate Menu Name:      Fudjo

                                              CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900656 Ice Cream, Fudjo....     100 serving

                                              CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each)
 Calories               90 kcal Cholesterol             5.00   mg     Protein               3.00    g    Calcium           100.00   mg        15.00%   Calories from Total Fat
 Total Fat            1.50 g        Sodium             75.00   mg     Vitamin A             0.00    RE   Iron                0.00   mg        10.00%   Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate       16.00   g      Vitamin A             0.00    IU   Water¹             *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C             0.00    mg   Ash¹               *N/A*   g         71.11%   Calories from Carbohydrates
                                                                                                                                              13.33%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 209                                                                         Recipe Master List                                                                           Mar 9, 2011
000630 - Ice Cream, KuKu Crazy Cone
Source: Hershey                                                               Meat/Alt:     0 oz.
Number of Portions: 100                                                    Grain/Bread:     0 SRV.
Size of Portion: each(4 ounces)                                                  F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         KuKu Crazy Cone
                             Kuku Cono Loco

2nd Alternate Menu Name:     KuKu Crazy Cone

                                                          CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900657 Ice Cream, KuKu Crazy Cone...        100 serving

                                                          CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(4 ounces))
 Calories              120 kcal Cholesterol              5.00   mg    Protein                2.00   g    Calcium            60.00   mg        15.00%      Calories from Total Fat
 Total Fat            2.00 g        Sodium             80.00    mg    Vitamin A             60.00   RE   Iron                0.00   mg         7.50%      Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate       24.00    g     Vitamin A            300.00   IU   Water¹             *N/A*   g          0.00%      Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g     Vitamin C              0.00   mg   Ash¹               *N/A*   g         80.00%      Calories from Carbohydrates
                                                                                                                                               6.67%      Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 210                                                                            Recipe Master List                                                                        Mar 9, 2011
000634 - Ice Cream, LF Chocolate Sundae
Source: Hershey                                                                  Meat/Alt:     0 oz.
Number of Portions: 100                                                       Grain/Bread:     0 SRV.
Size of Portion: each(4 ounces)                                                     F/V/J:     0 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:         Chocolate Sundae
                             helado de chocolate

2nd Alternate Menu Name:     Chocolate Sundae

                                                                     CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900661 Ice Cream, LF Chocolate Sundae Cup...        100 serving

                                                                     CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(4 ounces))
 Calories              130 kcal Cholesterol            10.00    mg      Protein                 4.00   g    Calcium           150.00   mg       17.31%    Calories from Total Fat
 Total Fat            2.50 g        Sodium            110.00    mg      Vitamin A              80.00   RE   Iron                0.72   mg       10.39%    Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate       20.00    g       Vitamin A             400.00   IU   Water¹             *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g       Vitamin C               0.00   mg   Ash¹               *N/A*   g        61.54%    Calories from Carbohydrates
                                                                                                                                                12.31%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 211                                                                         Recipe Master List                                                                       Mar 9, 2011
000632 - Ice Cream, Mini Sandwich
Source: Hershey                                                               Meat/Alt:     0 oz.
Number of Portions: 100                                                    Grain/Bread:     0 SRV.
Size of Portion: each                                                            F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         Ice Cream Sandwich
                             Hielo Sandwich Crema

2nd Alternate Menu Name:     Ice Cream Sandwich

                                                      CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900659 Ice Cream, Mini Sandwich....     100 serving

                                                      CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each)
 Calories              170 kcal Cholesterol            10.00   mg    Protein                 4.00   g    Calcium           100.00   mg       18.53%   Calories from Total Fat
 Total Fat            3.50 g        Sodium            140.00   mg    Vitamin A              60.00   RE   Iron                0.00   mg        7.94%   Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate       31.00   g     Vitamin A             300.00   IU   Water¹             *N/A*   g         0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       1.00   g     Vitamin C               0.00   mg   Ash¹               *N/A*   g        72.94%   Calories from Carbohydrates
                                                                                                                                              9.41%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 212                                                                         Recipe Master List                                                                        Mar 9, 2011
000635 - Ice Cream, Orange Sherbet Cup
Source: Hershey                                                               Meat/Alt:    0 oz.
Number of Portions: 100                                                    Grain/Bread:    0 SRV.
Size of Portion: 4 each(ounces)                                                  F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Orange Sherbet
                             Sorbete de naranja

2nd Alternate Menu Name:     Orange Sherbet

                                                            CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900662 Ice Cream, Orange Sherbet Cup...       100 serving

                                                            CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (4 each(ounces))
 Calories              100 kcal Cholesterol              5.00   mg    Protein              1.00   g     Calcium             40.00   mg        9.00%    Calories from Total Fat
 Total Fat            1.00 g        Sodium             40.00    mg    Vitamin A            0.00   RE    Iron                 0.00   mg        4.50%    Calories from Sat Fat
 Saturated Fat        0.50 g        Carbohydrate       23.00    g     Vitamin A            0.00   IU    Water¹              *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g     Vitamin C            0.00   mg    Ash¹                *N/A*   g        92.00%    Calories from Carbohydrates
                                                                                                                                              4.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 213                                                                          Recipe Master List                                                                       Mar 9, 2011
000631 - Ice Cream, Strawberry Crunch B
Source: Hershey                                                                Meat/Alt:     0 oz.
Number of Portions: 100                                                     Grain/Bread:     0 SRV.
Size of Portion: each(62 grams)                                                   F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Strawberry Scooter Bar
                             Fresa Barra Scooter

2nd Alternate Menu Name:     Strawberry Scooter Bar

                                                               CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900658 Ice Cream, Strawberry Crunch Bar...      100 serving

                                                               CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(62 grams))
 Calories              140 kcal Cholesterol             5.00   mg     Protein                 2.00   g    Calcium            40.00   mg       32.14%   Calories from Total Fat
 Total Fat            5.00 g        Sodium             80.00   mg     Vitamin A              80.00   RE   Iron                0.00   mg        9.64%   Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate       21.00   g      Vitamin A             400.00   IU   Water¹             *N/A*   g         0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C               0.00   mg   Ash¹               *N/A*   g        60.00%   Calories from Carbohydrates
                                                                                                                                               5.71%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 214                                                                           Recipe Master List                                                                        Mar 9, 2011
000633 - Ice Cream, Vanilla Yogurt Cup
Source: Hershey                                                                 Meat/Alt:    0 oz.
Number of Portions: 100                                                      Grain/Bread:    0 SRV.
Size of Portion: each(4 ounces)                                                    F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Vanilla Yogurt Cup
                             Taza de yogur de vainill

2nd Alternate Menu Name:     Vanilla Yogurt Cup

                                                                CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
900660 Ice Cream, Vanilla Yogurt Cup NF....       100 serving

                                                                CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(4 ounces))
 Calories               80 kcal Cholesterol              5.00   mg     Protein               4.00   g     Calcium            150.00   mg         0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium             80.00    mg     Vitamin A             0.00   RE    Iron                 0.00   mg         0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       16.00    g      Vitamin A             0.00   IU    Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g      Vitamin C             0.00   mg    Ash¹                *N/A*   g         80.00%   Calories from Carbohydrates
                                                                                                                                                20.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 215                                                                             Recipe Master List                                                                          Mar 9, 2011
000011 - Jello w/ Topping
Source: local                                                                     Meat/Alt:    0 oz.
Number of Portions: 50                                                         Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup(4 oz)                                                       F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:             Jello w/ Topping
                                 Jello con Toping

2nd Alternate Menu Name:         Jello w/Topping

990023 Jello, variety of flavors......    2 LB          1. Follow the directions on package for Gelatin.
900197 Topping,dessert topping....        50 (1 Tbsp)   2. Pour or scoop 4 oz product in a 5.5 oz cup or pour gelatin in a 12x20x2 inch pan and cut 5x5.
                                                        3. Garnish with whipped cream.
                                                        4. Store in refrigeration until served.


                                                        CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                        CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                        CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1/2 cup(4 oz))
 Calories               79 kcal Cholesterol                 0.00   mg    Protein                0.95   g     Calcium              38.20   mg        11.34%   Calories from Total Fat
 Total Fat            1.00 g        Sodium                 81.17   mg    Vitamin A              0.00   RE    Iron                  0.34   mg         8.51%   Calories from Sat Fat
 Saturated Fat        0.75 g        Carbohydrate           17.23   g     Vitamin A              0.00   IU    Water¹                0.00   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber           0.00   g     Vitamin C             34.38   mg    Ash¹                  0.00   g         86.88%   Calories from Carbohydrates
                                                                                                                                                     4.81%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                       New Hanover County Schools
 Page 216                                                                                           Recipe Master List                                                                             Mar 9, 2011
000189 - Jello, fruit & Topping
Source:                                                                                         Meat/Alt:    0 oz.
Number of Portions: 100                                                                      Grain/Bread:    0 SRV.
Size of Portion: 1/2 cup(4 oz)                                                                     F/V/J:    0.25 Cup
                                                                                                     Milk:   0 FLOZ
Alternate Menu Name:                  Fruit Jello w/Topping
                                      Gelatina de fruta con Co

2nd Alternate Menu Name:              Fruit Jello w/Topping

990023 Jello, variety of flavors.......................................     4 LB             Whole pan method:
900197 Topping,dessert topping....................................          1 (1 tube)       1. Drain fruit juice and set aside for cold mixture. Divide fruit into 4 pans- 12x20x2 inch
009256 PEARS,CND,LT SYRUP PK,SOL&LIQUIDS....                                2 1/2 #10 CAN    2. Add gelatin to boiling water. Stir until completely dissolved.
000001 WATER,BOILING.............................................           3 GAL            3. Add fruit liquid to gelatin and water mixture.
                                                                                             4. Pour liquid over fruit (about 3 qts. geltain per pan)
                                                                                             5. Chill in cooler until set.
                                                                                             6. cut pan 5 x 5 for 25 servings per pan.
                                                                                             You may also use 5.5 oz cups. Preportion 1/4 cup of fruit to each cup. Pour gelatin liquid in each cup. Place cups in
                                                                                             cooler until set.
                                                                                             Before serving top with dessert topping.

                                                                                             CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                                             CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                                             CCP: Wash Hands and clean all food preparation surfaces.
                                                                                             CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1/2 cup(4 oz))
 Calories               124 kcal Cholesterol                               0.00   mg    Protein               1.10   g     Calcium              44.26   mg         8.31%    Calories from Total Fat
 Total Fat             1.14 g       Sodium                                88.38   mg    Vitamin A             0.00   RE    Iron                  0.57   mg         6.11%    Calories from Sat Fat
 Saturated Fat         0.84 g       Carbohydrate                          28.75   g     Vitamin A             0.00   IU    Water¹              178.54   g        *0.00%*    Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                          1.20   g     Vitamin C            34.90   mg    Ash¹                  0.22   g         92.99%    Calories from Carbohydrates
                                                                                                                                                                   3.55%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                         New Hanover County Schools
 Page 217                                                                               Recipe Master List                                                                              Mar 9, 2011
000681 - Jello, w/ mixed fruit & toppin
Source:                                                                             Meat/Alt:     0 oz.
Number of Portions: 100                                                          Grain/Bread:     0 SRV.
Size of Portion: 1/2 cup(4 oz)                                                         F/V/J:     0.25 Cup
                                                                                         Milk:    0 FLOZ
Alternate Menu Name:             Fruit Jello w/Topping
                                 Gelatina de fruta con Co

2nd Alternate Menu Name:         Fruit Jello w/Topping

990023 Jello, variety of flavors........   4 LB             Whole pan method:
900197 Topping,dessert topping......       1 (1 tube)       1. Drain fruit juice and set aside for cold mixture. Divide fruit into 4 pans- 12x20x2 inch
902250 Mixed Fruit in Light Syrup....      2 1/2 #10 can    2. Add gelatin to boiling water. Stir until completely dissolved.
000001 WATER,BOILING...............        3 GAL            3. Add fruit liquid to gelatin and water mixture.
                                                            4. Pour liquid over fruit (about 3 qts. geltain per pan)
                                                            5. Chill in cooler until set.
                                                            6. cut pan 5 x 5 for 25 servings per pan.
                                                            You may also use 5.5 oz cups. Preportion 1/4 cup of fruit to each cup. Pour gelatin liquid in each cup. Place cups in cooler until set.
                                                            Before serving top with dessert topping.

                                                            CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                            CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                            CCP: Wash Hands and clean all food preparation surfaces.
                                                            CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1/2 cup(4 oz))
 Calories               129 kcal Cholesterol                 0.00   mg    Protein                  0.95   g    Calcium              40.50   mg          7.84%    Calories from Total Fat
 Total Fat             1.12 g       Sodium                  87.61   mg    Vitamin A               23.85   RE   Iron                  0.36   mg          5.88%    Calories from Sat Fat
 Saturated Fat         0.84 g       Carbohydrate            28.09   g     Vitamin A              119.25   IU   Water¹            *115.09*   g         *0.00%*    Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber            0.60   g     Vitamin C               35.09   mg   Ash¹                *0.12*   g          87.40%    Calories from Carbohydrates
                                                                                                                                                        2.97%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                       New Hanover County Schools
 Page 218                                                                             Recipe Master List                                                                       Mar 9, 2011
000345 - Jelly
Source: local                                                                     Meat/Alt:    0 oz.
Number of Portions: 50                                                         Grain/Bread:    0 SRV.
Size of Portion: 1 PC (1/2 oz)                                                       F/V/J:    0 Cup
                                                                                       Milk:   0 FLOZ
Alternate Menu Name:             SKIP
                                 Jalea


019300 JELLIES...       25 OZ

                                   CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                   CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (1 PC (1/2 oz))
 Calories               38 kcal Cholesterol                0.00   mg     Protein               0.02   g      Calcium              0.99   mg       0.07%   Calories from Total Fat
 Total Fat            0.00 g        Sodium                 4.25   mg     Vitamin A             0.28   RE     Iron                 0.03   mg       0.02%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate           9.92   g      Vitamin A             0.71   IU     Water¹               4.22   g       *N/A*%   Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber          0.14   g      Vitamin C             0.13   mg     Ash¹                 0.02   g      105.19%   Calories from Carbohydrates
                                                                                                                                                  0.23%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 219                                                                             Recipe Master List                                                                              Mar 9, 2011
 000384 - Juice Blend, NHCS
 Source: Tarheel                                                                  Meat/Alt:     0 oz.
 Number of Portions: 50                                                        Grain/Bread:     0 SRV.
 Size of Portion: 12 fl.oz                                                           F/V/J:     0.5 Cup
                                                                                       Milk:    0 FLOZ
 Alternate Menu Name:          Juice Blend
                               Jugo


 2nd Alternate Menu Name:      Juice Blend

 900190 Juice Blends 05-06....     50 Cup(14fl oz)    Use 12 oz plastic cups. 12 oz cup filled with juice and ice will provide 6 oz of juice. Use tracking key on computer to tally how many juices
                                                      selected as part of the reimbursable meal
                                                      CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                      CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                      CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (12 fl.oz)
 Calories              165 kcal Cholesterol               0.00   mg      Protein                 0.00   g    Calcium               61.25   mg         0.00%    Calories from Total Fat
 Total Fat            0.00 g        Sodium               22.97   mg      Vitamin A               0.00   RE   Iron                   1.10   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         39.81   g       Vitamin A               0.00   IU   Water¹                 0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.00   g       Vitamin C             183.75   mg   Ash¹                   0.00   g         96.30%    Calories from Carbohydrates
                                                                                                                                                      0.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 220                                                                           Recipe Master List                                                                           Mar 9, 2011
000647 - Juice Box Mix, 2010
Source:                                                                         Meat/Alt:     0 oz.
Number of Portions: 50                                                       Grain/Bread:     0 SRV.
Size of Portion: boxes(6oz)                                                        F/V/J:     1 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:           Juice Box
                               jugo de caja

2nd Alternate Menu Name:       Juice Box

                                                         CCP: Juicy Juice is stored in dry storage room upon delivery. Amount needed for serve should be refrigerated and kept cool. Follow
                                                         HACCP steps according to each storage area.
900455 Juice, Apple, Apple & Eve.............   25 box   Shelf stable juice used for ala cartes and after school snacks only
900456 Juice, Fruit Punch, Apple & Eve....      25 box
900458 Juice, Grape, Apple & Eve............    25 box
900457 Juice, White, Apple & Eve.............   25 box

                                                         CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (boxes(6oz))
 Calories              214 kcal Cholesterol               0.00   mg    Protein                 0.50   g    Calcium            230.38    mg       0.00%    Calories from Total Fat
 Total Fat            0.00 g        Sodium               33.04   mg    Vitamin A              *N/A*   RE   Iron                *0.45*   mg       0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         53.08   g     Vitamin A              *N/A*   IU   Water¹               *N/A*   g        0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.00   g     Vitamin C             138.23   mg   Ash¹                 *N/A*   g       99.07%    Calories from Carbohydrates
                                                                                                                                                 0.93%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                         New Hanover County Schools
 Page 221                                                                                Recipe Master List                                                                                Mar 9, 2011
000617 - Juice Variety, 2010
Source: Cal-Tex                                                                     Meat/Alt:     0 oz.
Number of Portions: 150                                                          Grain/Bread:     0 SRV.
Size of Portion: each(140)                                                             F/V/J:     0.5 Cup
                                                                                         Milk:    0 FLOZ
Alternate Menu Name:          Juice
                              jugo

2nd Alternate Menu Name:      Juice

                                                     CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                     CCP: Hold for cold service at 41° F or lower.

080038 Juice, Apple, 4 oz.......      50 (1 Juice)   Product will thaw in 24 hours under refrigeration. For best flavor, use within 14 days of thawing. Place on serving line in cold well for self service.
900642 Juice, Grape 2010......        50 each
080037 Juice, Orange, 4 oz....        50 (1 Juice)

                                                     CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(140))
 Calories               67 kcal Cholesterol                  0.00   mg     Protein                 0.33   g      Calcium               66.67   mg         0.27%    Calories from Total Fat
 Total Fat            0.02 g        Sodium                  13.33   mg     Vitamin A              83.33   RE     Iron                   0.15   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate            16.00   g      Vitamin A             833.33   IU     Water¹               *0.00*   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber          *0.00*   g      Vitamin C              10.00   mg     Ash¹                 *0.00*   g         96.00%    Calories from Carbohydrates
                                                                                                                                                          2.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 222                                                                         Recipe Master List                                                           Mar 9, 2011
000412 - Juice, 10oz Apple
Source: Dole                                                                  Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0 SRV.
Size of Portion: 1 can                                                           F/V/J:    0 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Apple Juice
                             Zumo de Manzana


2nd Alternate Menu Name:     Apple Juice

990036 Dole 10oz Apple Juice...      50 each

                                               CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1 can)
 Calories              130 kcal Cholesterol            0.00   mg     Protein                1.00   g    Calcium   20.00   mg      0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium            15.00   mg     Vitamin A              0.00   RE   Iron       0.00   mg      0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate      34.00   g      Vitamin A              0.00   IU   Water¹     0.00   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      0.00   g      Vitamin C             60.00   mg   Ash¹       0.00   g     104.61%   Calories from Carbohydrates
                                                                                                                                  3.08%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 223                                                                            Recipe Master List                                                         Mar 9, 2011
000415 - Juice, 10oz Kiwi Strawberry
Source: Dole                                                                     Meat/Alt:    0 oz.
Number of Portions: 50                                                        Grain/Bread:    0 SRV.
Size of Portion: 1 can                                                              F/V/J:    0 Cup
                                                                                      Milk:   0 FLOZ
Alternate Menu Name:         Kiwi Strawberry Juice
                             Jugo

2nd Alternate Menu Name:     Kiwi Strawberry Juice

990037 Dole 10oz Kiwi strawberry...     50 each

                                                     CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1 can)
 Calories              150 kcal Cholesterol               0.00   mg     Protein                0.90   g    Calcium   0.00   mg     0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium               15.00   mg     Vitamin A              0.00   RE   Iron      0.00   mg     0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         38.00   g      Vitamin A              0.00   IU   Water¹    0.00   g      0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.00   g      Vitamin C             60.00   mg   Ash¹      0.00   g    101.33%   Calories from Carbohydrates
                                                                                                                                   2.40%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 224                                                                          Recipe Master List                                                           Mar 9, 2011
000411 - Juice, 10oz Orange
Source: Dole                                                                   Meat/Alt:     0 oz.
Number of Portions: 50                                                      Grain/Bread:     0 SRV.
Size of Portion: 1 can                                                            F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Orange Juice
                             Zumo de Naranja


2nd Alternate Menu Name:     Orange Juice

990035 Dole 10oz OJ....     50 each

                                       CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1 can)
 Calories              140 kcal Cholesterol             0.00   mg     Protein                 2.00   g    Calcium   20.00   mg     0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium             20.00   mg     Vitamin A               0.00   RE   Iron       0.00   mg     0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate       33.00   g      Vitamin A               0.00   IU   Water¹     0.00   g      0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C              60.00   mg   Ash¹       0.00   g     94.28%   Calories from Carbohydrates
                                                                                                                                   5.71%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 225                                                                            Recipe Master List                                                                            Mar 9, 2011
000654 - Juice, Apple, 4 oz
Source:                                                                          Meat/Alt:     0 oz.
Number of Portions: 100                                                       Grain/Bread:     0 SRV.
Size of Portion: each(4 oz)                                                         F/V/J:     0 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:            Apple Juice

                                                  CCP: Refrigerate until served.

                                                  CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
080038 Juice, Apple, 4 oz....     100 (1 Juice)   Place in cold well for self service

                                                  CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(4 oz))
 Calories               60 kcal Cholesterol               0.00   mg     Protein                 0.00   g    Calcium            100.00   mg         0.00%    Calories from Total Fat
 Total Fat            0.00 g        Sodium               15.00   mg     Vitamin A              50.00   RE   Iron                 0.00   mg         0.00%    Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate         14.00   g      Vitamin A             500.00   IU   Water¹               0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber         0.00   g      Vitamin C               0.00   mg   Ash¹                 0.00   g         93.33%    Calories from Carbohydrates
                                                                                                                                                   0.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 226                                                                           Recipe Master List                                                          Mar 9, 2011
000513 - Juice, Apple, Apple & Eve
Source:                                                                         Meat/Alt:    0 oz.
Number of Portions: 50                                                       Grain/Bread:    0 SRV.
Size of Portion: box                                                               F/V/J:    0.75 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Apple Juice Box
                             Caja de Jugo de manzana

2nd Alternate Menu Name:     Apple Juice Box

900455 Juice, Apple, Apple & Eve...     340 OZ

                                                    CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (box)
 Calories               90 kcal Cholesterol              0.00   mg     Protein                0.00   g    Calcium   100.00   mg    0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium               5.00   mg     Vitamin A             *N/A*   RE   Iron       *N/A*   mg    0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        21.00   g      Vitamin A             *N/A*   IU   Water¹     *N/A*   g     0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g      Vitamin C             60.00   mg   Ash¹       *N/A*   g    93.33%   Calories from Carbohydrates
                                                                                                                                   0.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 227                                                                         Recipe Master List                                                            Mar 9, 2011
000514 - Juice, Fruit Punch, Apple & Ev
Source:                                                                       Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0 SRV.
Size of Portion: box                                                             F/V/J:    0.75 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         Fruit Punch Box
                             Caja de Puñetazo de frut

2nd Alternate Menu Name:     Fruit Punch Box

900456 Juice, Fruit Punch, Apple & Eve....     340 OZ

                                                        CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (box)
 Calories              100 kcal Cholesterol              0.00   mg    Protein               1.00   g    Calcium   100.00   mg      0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium              25.00   mg    Vitamin A            *N/A*   RE   Iron        0.36   mg      0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        24.00   g     Vitamin A            *N/A*   IU   Water¹     *N/A*   g       0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g     Vitamin C            60.00   mg   Ash¹       *N/A*   g      96.00%   Calories from Carbohydrates
                                                                                                                                   4.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 228                                                                         Recipe Master List                                                            Mar 9, 2011
000670 - Juice, Grape Juice , 4 oz
Source:                                                                       Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     0 SRV.
Size of Portion: 4 oz                                                            F/V/J:     0.5 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:          Grape Juice

080040 Juice, Grape Juice , 4 oz....   50 (1 Juice)


*Nutrients are based upon 1 Portion Size (4 oz)
 Calories               80 kcal Cholesterol            0.00   mg     Protein                 1.00   g    Calcium   100.00   mg     1.01%   Calories from Total Fat
 Total Fat            0.09 g        Sodium            15.00   mg     Vitamin A             100.00   RE   Iron        0.00   mg     0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate      18.00   g      Vitamin A             500.00   IU   Water¹      0.00   g      0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber      0.00   g      Vitamin C               0.00   mg   Ash¹        0.00   g     90.00%   Calories from Carbohydrates
                                                                                                                                   5.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 229                                                                           Recipe Master List                                                           Mar 9, 2011
000516 - Juice, Grape, Apple & Eve
Source:                                                                         Meat/Alt:    0 oz.
Number of Portions: 50                                                       Grain/Bread:    0 SRV.
Size of Portion: box                                                               F/V/J:    0.75 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Grape Juice Box
                             Caja de Jugo de uva

2nd Alternate Menu Name:     Grape Juice Box

900458 Juice, Grape, Apple & Eve....     340 OZ

                                                    CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (box)
 Calories              110 kcal Cholesterol              0.00   mg     Protein                0.00   g    Calcium   100.00   mg     0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium              20.00   mg     Vitamin A             *N/A*   RE   Iron        0.54   mg     0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        29.00   g      Vitamin A             *N/A*   IU   Water¹     *N/A*   g      0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g      Vitamin C             60.00   mg   Ash¹       *N/A*   g    105.45%   Calories from Carbohydrates
                                                                                                                                    0.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 230                                                                           Recipe Master List                                                                           Mar 9, 2011
000671 - Juice, Orange, 4 oz
Source:                                                                         Meat/Alt:    0 oz.
Number of Portions: 50                                                       Grain/Bread:    0 SRV.
Size of Portion: each(4 oz)                                                        F/V/J:    0.5 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:          Orange Juice

                                                  CCP: Refrigerate until served.

                                                  CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
080037 Juice, Orange, 4 oz....     50 (1 Juice)   Place in cold well for self service


*Nutrients are based upon 1 Portion Size (each(4 oz))
 Calories               50 kcal Cholesterol              0.00   mg     Protein              1.00   g       Calcium            100.00   mg         1.08%   Calories from Total Fat
 Total Fat            0.06 g        Sodium              15.00   mg     Vitamin A          200.00   RE      Iron                 0.10   mg         0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        12.00   g      Vitamin A         2000.00   IU      Water¹               0.00   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g      Vitamin C           30.00   mg      Ash¹                 0.00   g         96.00%   Calories from Carbohydrates
                                                                                                                                                  8.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 231                                                                         Recipe Master List                                                           Mar 9, 2011
000515 - Juice, White Grape, Apple & Ev
Source:                                                                       Meat/Alt:    0 oz.
Number of Portions: 50                                                     Grain/Bread:    0 SRV.
Size of Portion: box                                                             F/V/J:    0.5 Cup
                                                                                   Milk:   0 FLOZ
Alternate Menu Name:         White Grape Juice Box
                             Caja blanca de Jugo de u

2nd Alternate Menu Name:     White Grape Juice Box

900457 Juice, White, Apple & Eve...     211 1/2 OZ

                                                     CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (box)
 Calories               80 kcal Cholesterol              0.00   mg    Protein               0.00   g    Calcium   100.00   mg     0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium              10.00   mg    Vitamin A            *N/A*   RE   Iron       *N/A*   mg     0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        20.00   g     Vitamin A            *N/A*   IU   Water¹     *N/A*   g      0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber        0.00   g     Vitamin C            60.00   mg   Ash¹       *N/A*   g    100.00%   Calories from Carbohydrates
                                                                                                                                  0.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 232                                                                            Recipe Master List                                                                              Mar 9, 2011
 000535 - Jumbo Cheese Ravioli
 Source:                                                                         Meat/Alt:    2 oz.
 Number of Portions: 108                                                      Grain/Bread:    1.75 SRV.
 Size of Portion: 3 raviolis                                                        F/V/J:    0 Cup
                                                                                      Milk:   0 FLOZ
 Alternate Menu Name:          Jumbo Cheese Ravioli
                               Ravioles enormes de Ques

 2nd Alternate Menu Name:      Jumbo Cheese Ravioli

                                                            CCP: Heat to 135° F or higher.

                                                            CCP: Hold at 135° F or higher.

 900475 Jumbo Cheese Ravioli...........    26 3/4 LB        Oven: Sauce bottom of full or 1/2 steam table pan, place raviolis in pan and cover with sauce. Seal pan with aluminum foil. Preheat
 900387 SPAGHETTI SAUCE,CND....            2 1/2 #10 CAN    oven to 375 degrees F. Bake for 30-40 minutes (frozen) or 20-25 minutes (thawed).
 900947 CHEESE,MOZZ, LOWFAT...             5 LB
                                                            Steamer: Sauce bottom of pan, place raviolis in pan and cover with sauce. Seal pan with aluminum foil or plastic wrap. Steam for
                                                            approx. 15-25 minutes. Garnish with shredded mozzarella for added appeal.

                                                            Portion 3 raviolis using 4 oz ladle
                                                            CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When
                                                            leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has
                                                            not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3 raviolis)
 Calories               330 kcal Cholesterol             75.48   mg    Protein              21.65   g       Calcium             279.34    mg        30.51%   Calories from Total Fat
 Total Fat            11.17 g       Sodium              959.29   mg    Vitamin A           248.74   RE      Iron                   2.03   mg        12.90%   Calories from Sat Fat
 Saturated Fat         4.72 g       Carbohydrate         37.23   g     Vitamin A          1151.74   IU      Water¹             *60.70*    g        *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber         3.37   g     Vitamin C             7.57   mg      Ash¹                 *2.21*   g         45.19%   Calories from Carbohydrates
                                                                                                                                                    26.28%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 233                                                                          Recipe Master List                                                                         Mar 9, 2011
000600 - Ketchup, IND
Source: Red Gold                                                               Meat/Alt:    0 oz.
Number of Portions: 100                                                     Grain/Bread:    0 SRV.
Size of Portion: each(9 gram)                                                     F/V/J:    0 Cup
                                                                                    Milk:   0 FLOZ
Alternate Menu Name:            SKIP

                                          CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                          CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
900623 Ketchup, IND....     100 serving   Place on serving line for self-service when indicated on production record


*Nutrients are based upon 1 Portion Size (each(9 gram))
 Calories               10 kcal Cholesterol             0.00   mg     Protein               0.00   g      Calcium              0.00   mg         0.00%   Calories from Total Fat
 Total Fat            0.00 g        Sodium            105.00   mg     Vitamin A             0.00   RE     Iron                 0.00   mg         0.00%   Calories from Sat Fat
 Saturated Fat        0.00 g        Carbohydrate        3.00   g      Vitamin A             0.00   IU     Water¹              *N/A*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C             0.00   mg     Ash¹                *N/A*   g        120.00%   Calories from Carbohydrates
                                                                                                                                                 0.00%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                           New Hanover County Schools
 Page 234                                                                                  Recipe Master List                                                                             Mar 9, 2011
000126 - Lasagna Cheese Roll-up
Source:                                                                                Meat/Alt:     2 oz.
Number of Portions: 40                                                              Grain/Bread:     1.5 SRV.
Size of Portion: Each                                                                     F/V/J:     0 Cup
                                                                                            Milk:    0 FLOZ
Alternate Menu Name:            Lasagna Cheese Roll-up
                                Lasaña

2nd Alternate Menu Name:        Lasagna Cheese Roll-up

                                                                                    CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                                                    CCP: Heat to 140° F or higher

                                                                                    CCP: Hold at 135° F or higher.

900137 Lasagna Cheese Rollup, 4.15oz.............................     40 (1 each)   Steamer:Pour 3 1/3 cups of spaghetti sauce into 2" full size steam table pan. Place lasagna(4 per row- 20 total) in
902255 Spaghetti Sauce, meatless, low sodium canned.....              1 #10 can     pan and cover with 3 1/3 cups of sauce. Seal pan with aluminum foil for plastic wrap. Steam approx. 15-25 minutes.
900664 Cheese, Shredded Mozz , LMPS............................       8 OZ          Garnish with 4oz shredded mozzarrella for added appeal. Recipe makes two 2" pans. Serve using 4 oz ladle

                                                                                    CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                                    properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours
                                                                                    after cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated,
                                                                                    internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (Each)
 Calories              245 kcal Cholesterol                   36.50   mg      Protein                17.61   g    Calcium            334.54    mg        20.58%   Calories from Total Fat
 Total Fat            5.61 g        Sodium                  715.82    mg      Vitamin A              34.12   RE   Iron                  1.78   mg        10.90%   Calories from Sat Fat
 Saturated Fat        2.97 g        Carbohydrate              28.69   g       Vitamin A             170.59   IU   Water¹              *0.00*   g          0.00%   Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber            *1.00*   g       Vitamin C               2.91   mg   Ash¹                *0.00*   g         46.78%   Calories from Carbohydrates
                                                                                                                                                         28.71%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                                                New Hanover County Schools
 Page 235                                                                                                        Recipe Master List                                                                             Mar 9, 2011
000034 - Lett.Tom.&Pickle:1 of each
Source:                                                                                                  Meat/Alt:     0 oz.
Number of Portions: 50                                                                                Grain/Bread:     0 SRV.
Size of Portion: 1 each                                                                                     F/V/J:     0.5 Cup
                                                                                                              Milk:    0 FLOZ
Alternate Menu Name:                     Lettuce, Tom, Pickle
                                         Lechuga, tomate, pepino

2nd Alternate Menu Name:                 Lettuce, Tom, Pickle

                                                                                                                  CCP: Hold for cold service at 41° F or lower.

                                                                                                                  CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                                                                  CCP: Refrigerate until served.

011252 LETTUCE,ICEBERG (INCL CRISPHEAD TYPES),RAW...                                             50 leaf(s)       Assemble ingredients and place in 1/4 food tray. Place in cold well for self service.
011529 TOMATOES,RED,RIPE,RAW,YEAR RND AVERAGE.......                                             50 slice 1/10
900195 Pickle, spear.........................................................................    50 (1 spear)

                                                                                                                  CCP: Leftover cold foods should be stored properly.
                                                                                                                  CCP: Fresh produce is removed from storage, washed in potable water and prepared for service.
                                                                                                                  Fruit/Veg. requiring further preparation will be cut into bite-size pieces, placed in individual serving
                                                                                                                  containers and placed in refrigerator or cooler until service. At service as fruit/veg removed from cooler, it
                                                                                                                  is assigned a batch # and time/temp recorded. Any fruit/veg remaining on line for greater than 2 hours will
                                                                                                                  be discarded.

*Nutrients are based upon 1 Portion Size (1 each)
 Calories                 9 kcal Cholesterol                                  0.00      mg       Protein                0.29   g      Calcium                4.83   mg          5.25%   Calories from Total Fat
 Total Fat             0.05 g       Sodium                                  332.62      mg       Vitamin A             14.23   RE     Iron                   0.12   mg          0.73%   Calories from Sat Fat
 Saturated Fat         0.01 g       Carbohydrate                              2.08      g        Vitamin A            202.87   IU     Water¹                30.75   g         *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber                             0.39      g        Vitamin C              2.12   mg     Ash¹                   0.13   g          92.12%   Calories from Carbohydrates
                                                                                                                                                                               12.79%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                           New Hanover County Schools
 Page 236                                                                                  Recipe Master List                                                                                Mar 9, 2011
000380 - Lettuce/ tomato
Source:                                                                               Meat/Alt:     0 oz.
Number of Portions: 50                                                             Grain/Bread:     0 SRV.
Size of Portion: 1 slice of each                                                         F/V/J:     0.25 Cup
                                                                                           Milk:    0 FLOZ
Alternate Menu Name:            Lettuce/tomato
                                Lechuge/tomate

2nd Alternate Menu Name:        Lettuce/tomato

                                                                                           CCP: Hold for cold service at 41° F or lower.

                                                                                           CCP: No bare hand contact with ready to eat foods that will recieve no further cooking
                                                                                           CCP: Produce (fruits and vegetables) Wash throughly before use.
                                                                                           CCP: Refrigerate until served.

011529 TOMATOES,RED,RIPE,RAW,YEAR RND AVERAGE...                           50 thin slice   Assemble ingredients and place in 1/4 food tray. Place in cold well for self service.
011253 LETTUCE,GRN LEAF,RAW.............................................   50 leaf(s)

                                                                                           CCP: Fresh produce is removed from storage, washed in potable water and prepared for service. Fruit/Veg.
                                                                                           requiring further preparation will be cut into bite-size pieces, placed in individual serving containers and placed
                                                                                           in refrigerator or cooler until service. At service as fruit/veg removed from cooler, it is assigned a batch # and
                                                                                           time/temp recorded. Any fruit/veg remaining on line for greater than 2 hours will be discarded.

*Nutrients are based upon 1 Portion Size (1 slice of each)
 Calories                4 kcal Cholesterol                    0.00   mg     Protein                 0.27   g      Calcium               5.10   mg          9.64%    Calories from Total Fat
 Total Fat            0.04 g        Sodium                     3.55   mg     Vitamin A              28.30   RE     Iron                  0.13   mg          1.39%    Calories from Sat Fat
 Saturated Fat        0.01 g        Carbohydrate               0.87   g      Vitamin A             865.36   IU     Water¹               23.68   g          *N/A*%    Calories from Trans Fat
 Trans Fat¹          *N/A* g        Dietary Fiber              0.31   g      Vitamin C               3.70   mg     Ash¹                  0.14   g          82.57%    Calories from Carbohydrates
                                                                                                                                                           25.52%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                           New Hanover County Schools
 Page 237                                                                                 Recipe Master List                                                                              Mar 9, 2011
000187 - Lima beans canned
Source: local                                                                         Meat/Alt:    0 oz.
Number of Portions: 97                                                             Grain/Bread:    0 SRV.
Size of Portion: 3/4 cup                                                                 F/V/J:    0.75 Cup
                                                                                           Milk:   0 FLOZ
Alternate Menu Name:              Lima beans
                                  Lima Frijol

2nd Alternate Menu Name:          Lima beans

                                                                           CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE
                                                                           above raw.
                                                                           CCP: Wash Hands and clean all food preparation surfaces.
016143 BEANS,LIMA,CND,DRND SOLIDS,HTD...                       7 #10 CAN   1. Vegetables can be cooked on stove top or steamer.
900172 Butter Buds, dehydrated..............................   8 OZ        2a. Stove top: Open cans of vegetables and drain 1/2 can. Place vegetables in a pot. Simmer about 10 minutes, stirring
075009 WATER,WARM...........................................   2 CUP       gently. Do not allow to boil. Drain liquid and transfer to a serving pan. Add Butter buds (read directions to make butter sauce)
002030 PEPPER,BLACK.........................................   1 TSP       and seasonings
                                                                           2b. Steamer: Place vegetables in serving pan drain 1/2 of the liquid. Steam for approximatley 3-4 minutes. Drain the liquid
                                                                           and add Butter Buds (read directions to make butter sauce) and seasonings. Do not over cook.


                                                                           CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                                           CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                           CCP: Wash Hands and clean all food preparation surfaces.
                                                                           CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                                                           CCP: Heat to an internal temperature of 145° F or higher

                                                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                           properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                           cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                           temperature must be 165° F or hotter.

                                                                           CCP: Heat to 135° F or higher.

                                                                           CCP: Hold at 135° F or higher.


                                                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored
                                                                           properly.When leaving the facility at the end of the day, discard any food that has not reached 70° F within 2 hours after
                                                                           cooling has started OR has not reached 41°F within 4 hours after cooling has started. If hot food is reheated, internal
                                                                           temperature must be 165° F or hotter.



*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                   New Hanover County Schools
 Page 238                                                                        Recipe Master List                                                                  Mar 9, 2011

                                                                   CCP: Hold at 135° F or higher.

                                                                   CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                                   CCP: Heat to 135° F or higher.

                                                                   CCP: Hold at 135° F or higher.



*Nutrients are based upon 1 Portion Size (3/4 cup)
 Calories               139 kcal Cholesterol           0.00   mg     Protein              7.22   g    Calcium           22.29   mg      0.96%   Calories from Total Fat
 Total Fat             0.15 g       Sodium           576.92   mg     Vitamin A            0.00   RE   Iron               2.84   mg      0.10%   Calories from Sat Fat
 Saturated Fat         0.01 g       Carbohydrate      27.84   g      Vitamin A            0.07   IU   Water¹           116.75   g     *0.00%*   Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber      7.08   g      Vitamin C            0.00   mg   Ash¹               4.31   g      80.08%   Calories from Carbohydrates
                                                                                                                                       20.77%   Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                      New Hanover County Schools
 Page 239                                                                            Recipe Master List                                                                           Mar 9, 2011
000406 - Macaroni & Cheese RF, 3oz
Source: Land o lakes                                                             Meat/Alt:     1 oz.
Number of Portions: 50                                                        Grain/Bread:     0.5 SRV.
Size of Portion: 3/8 cup(3oz)                                                       F/V/J:     0 Cup
                                                                                      Milk:    0 FLOZ
Alternate Menu Name:            Macaroni & Cheese
                                Maccorones con Queso

2nd Alternate Menu Name:        Macaroni & Cheese

                                               CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                               CCP: Hold at 135° F or higher.

990030 Mac & Cheese, RF....        18 3/4 LB   1. Macaroni and cheese is a fully prepared product, just heat and serve. It can be prepared from frozen or thawed state. It's recommended to thaw
                                               product over night in your refrigerator prior to heating.

                                               Cooking instructions:
                                               1. Preferred method is to place thawed pouch in the steamer and heat for 20 minutes.
                                               or
                                               2. Place pouch in boiling water for 30 minutes when the water temperature reaches 170 degrees F.
                                               or
                                               3. Remove the thawed macaroni and cheese from the pouch and place in a pan. Heat in a 350 F oven until the internal temperature of the product
                                               reaches 160 degrees.


                                               CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                               CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                               CCP: Wash Hands and clean all food preparation surfaces.
                                               CCP: Heat to 165° F or higher for at least 15 seconds

                                               CCP: Maintain all potenitally hazardous hot foods to 140° F or hotter.


                                               CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility
                                               at the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours
                                               after cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/8 cup(3oz))
 Calories              283 kcal Cholesterol              27.00   mg     Protein                16.20   g    Calcium           418.49   mg        34.28%     Calories from Total Fat
 Total Fat           10.80 g        Sodium              985.48   mg     Vitamin A             168.75   RE   Iron                1.21   mg        19.28%     Calories from Sat Fat
 Saturated Fat        6.07 g        Carbohydrate         32.40   g      Vitamin A             843.74   IU   Water¹              0.00   g          1.07%     Calories from Trans Fat
 Trans Fat¹           0.34 g        Dietary Fiber         0.68   g      Vitamin C               0.00   mg   Ash¹                0.00   g         45.72%     Calories from Carbohydrates
                                                                                                                                                 22.86%     Calories from Protein


*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                     New Hanover County Schools
 Page 240                                                                           Recipe Master List                                                                            Mar 9, 2011
000199 - Macaroni & Cheese RF, 6oz
Source: Land o lakes                                                            Meat/Alt:     2 oz.
Number of Portions: 100                                                      Grain/Bread:     1 SRV.
Size of Portion: 3/4 cup                                                           F/V/J:     0 Cup
                                                                                     Milk:    0 FLOZ
Alternate Menu Name:          Macaroni & Cheese
                              Maccorones con Queso

2nd Alternate Menu Name:      Macaroni & Cheese

                                           CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
990030 Mac & Cheese, RF....       42 LB    1. Macaroni and cheese is a fully prepared product, just heat and serve. It can be prepared from frozen or thawed state. It's recommended to thaw
                                           product over night in your refrigerator prior to heating.

                                           Cooking instructions:
                                           1. Preferred method is to place thawed pouch in the steamer and heat for 20 minutes.
                                           or
                                           2. Place pouch in boiling water for 30 minutes when the water temperature reaches 170 degrees F.
                                           or
                                           3. Remove the thawed macaroni and cheese from the pouch and place in a pan. Heat in a 350 F oven until the internal temperature of the product
                                           reaches 160 degrees.
                                           4. Portion 3/4 cups to provide 6 oz.


                                           CCP: Hold at 135° F or higher.

                                           CCP: Hot foods that are potentially hazardous must be cooled to 41° F or colder. All food is wrapped and stored properly.When leaving the facility at
                                           the end of the day, discard any food that has not reached 70° F within 2 hours after cooling has started OR has not reached 41°F within 4 hours after
                                           cooling has started. If hot food is reheated, internal temperature must be 165° F or hotter.


*Nutrients are based upon 1 Portion Size (3/4 cup)
 Calories              318 kcal Cholesterol             30.24   mg     Protein                18.14   g    Calcium            468.71   mg        34.28%    Calories from Total Fat
 Total Fat           12.10 g        Sodium            1103.74   mg     Vitamin A             189.00   RE   Iron                 1.36   mg        19.28%    Calories from Sat Fat
 Saturated Fat        6.80 g        Carbohydrate        36.29   g      Vitamin A             944.98   IU   Water¹               0.00   g          1.07%    Calories from Trans Fat
 Trans Fat¹           0.38 g        Dietary Fiber        0.76   g      Vitamin C               0.00   mg   Ash¹                 0.00   g         45.72%    Calories from Carbohydrates
                                                                                                                                                 22.86%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                           New Hanover County Schools
 Page 241                                                                               Recipe Master List                                                                                Mar 9, 2011
000416 - Macaroni Salad nhcs
Source:                                                                             Meat/Alt:     0 oz.
Number of Portions: 50                                                           Grain/Bread:     1 SRV.
Size of Portion: 1/2 cup                                                               F/V/J:     0 Cup
                                                                                         Milk:    0 FLOZ
Alternate Menu Name:               Macaroni Salad
                                   Ensalada de Macarrones


2nd Alternate Menu Name:           Macaroni Salad

000001 WATER,BOILING................          3 GAL                                     1. Heat water to a rolling boil. Add salt
002047 SALT,TABLE.......................      2 TBSP + 2 TSP

020099 MACARONI,DRY,ENR........               2 LB + 10 OZ                              2. Slowly add macaroni. Stire constantly, until water boils again. Cool for 10-12 minutes or until tender; stir
                                                                                        occasionally. DO NOT OVERCOOK. Drain well. Rinse under cold water.
075003 Mayo, Red Fat, Pkt..............       3 CUP                                     3. Add mayonnaise. Mix.

011124 CARROTS,RAW.................           3/4 CUP, shredded + 2 TBSP, shredded      4. Add carrots, celery, onions, pickle relish, pepper, dry mustard, and salt. Toss lightly. Place salad in pans,
011143 CELERY,RAW.....................        2 CUP, chopped                            cover, label, date and refrigerate until service. Refer to cycle procedure and Layout plan for required serving
011282 ONIONS,RAW.....................        4 OZ, chopped                             pan and utensil. Place on salad bar. Maintain a temperature of 41° or lower.
011945 PICKLE RELISH,SWEET....                4 OZ
002030 PEPPER,BLACK.................          1 TSP
000088 MUSTARD ,DRY.................          1 TBSP
002047 SALT,TABLE.......................      1 TSP

002028 PAPRIKA.............................   1 1/2 TSP                                 5. Garnish with paprika.
                                                                                        6. CCP: Cool to 41 F or lower within 4 hours. Cover. Refrigerate until service.

                                                                                        CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (1/2 cup)
 Calories               148 kcal Cholesterol                   6.00   mg    Protein                3.23   g     Calcium              12.53   mg         31.54%    Calories from Total Fat
 Total Fat             5.19 g       Sodium                   545.74   mg    Vitamin A             59.23   RE    Iron                  0.88   mg          0.44%    Calories from Sat Fat
 Saturated Fat         0.07 g       Carbohydrate              22.70   g     Vitamin A            405.89   IU    Water¹              239.52   g         *0.00%*    Calories from Trans Fat
 Trans Fat¹          *0.00* g       Dietary Fiber              0.95   g     Vitamin C              0.32   mg    Ash¹                  1.64   g          61.26%    Calories from Carbohydrates
                                                                                                                                                         8.71%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 242                                                                         Recipe Master List                                                                            Mar 9, 2011
001169 - Margarine
Source:                                                                       Meat/Alt:     0 oz.
Number of Portions: 50                                                     Grain/Bread:     0 SRV.
Size of Portion: each(5 GRAM)                                                    F/V/J:     0 Cup
                                                                                   Milk:    0 FLOZ
Alternate Menu Name:         SKIP

902258 Margarine, Glenview Farms, 1 lb...     50 tub

                                                       CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                       CCP: Foods stored in the freezer: Make sure freezer maintains a temperature of 0° F or cooler
                                                       CCP: Foods that are refrigerated: refrigerator must maintains 41°F or cooler. Foods are stored properly in the cooler, RTE above raw.
                                                       CCP: Hold for cold service at 41° F or lower.

                                                       CCP: Leftover cold foods should be stored properly.

*Nutrients are based upon 1 Portion Size (each(5 GRAM))
 Calories               36 kcal Cholesterol             0.00   mg    Protein                 0.00   g    Calcium              0.00   mg        99.00%    Calories from Total Fat
 Total Fat            3.93 g        Sodium            37.50    mg    Vitamin A              35.71   RE   Iron                 0.00   mg        22.50%    Calories from Sat Fat
 Saturated Fat        0.89 g        Carbohydrate        0.00   g     Vitamin A             178.57   IU   Water¹              *N/A*   g         22.50%    Calories from Trans Fat
 Trans Fat¹           0.89 g        Dietary Fiber       0.00   g     Vitamin C               0.00   mg   Ash¹                *N/A*   g          0.00%    Calories from Carbohydrates
                                                                                                                                                0.00%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 243                                                                           Recipe Master List                                                                         Mar 9, 2011
000462 - Marshmallow Crispy .8oz
Source:                                                                         Meat/Alt:    0 oz.
Number of Portions: 50                                                       Grain/Bread:    0.75 SRV.
Size of Portion: 1 EACH                                                            F/V/J:    0 Cup
                                                                                     Milk:   0 FLOZ
Alternate Menu Name:         Marshmallow Crispy
                             Bombón Crujiente

2nd Alternate Menu Name:     Marshmallow Crispy

990065 Marshmallow Crispy .8oz....     50 EACH      ALLERGENS Date Completed:April '07
                                                    Milk and dairy
                                                    Soy


                                                    CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                    CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F
                                                    CCP: Wash Hands and clean all food preparation surfaces.

*Nutrients are based upon 1 Portion Size (1 EACH)
 Calories               90 kcal Cholesterol             0.00   mg     Protein                1.00   g     Calcium               0.00   mg       20.00%    Calories from Total Fat
 Total Fat            2.00 g        Sodium            115.00   mg     Vitamin A              0.00   RE    Iron                  1.08   mg       10.00%    Calories from Sat Fat
 Saturated Fat        1.00 g        Carbohydrate       17.00   g      Vitamin A              0.00   IU    Water¹               *N/A*   g         0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C              0.00   mg    Ash¹                 *N/A*   g        75.56%    Calories from Carbohydrates
                                                                                                                                                 4.44%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                    New Hanover County Schools
 Page 244                                                                          Recipe Master List                                                                          Mar 9, 2011
000496 - Marshmellow Crispy 1.2oz
Source:                                                                        Meat/Alt:     0 oz.
Number of Portions: 50                                                      Grain/Bread:     0.75 SRV.
Size of Portion: packet                                                           F/V/J:     0 Cup
                                                                                    Milk:    0 FLOZ
Alternate Menu Name:         Mashmellow Crispy
                             Bombón Crujiente

2nd Alternate Menu Name:     Mashmellow Crispy

990096 Marshmellow crispy 1.2oz...      50 (1.2oz)   Allergens:
                                                     Soy
                                                     Milk
                                                     CCP: All foods are inspected upon deliverly for temperature and condition of box and/or storage container.
                                                     CCP: Canned Foods and Dry goods: Dry Storage: Maintains 50-70° F

*Nutrients are based upon 1 Portion Size (packet)
 Calories              130 kcal Cholesterol             0.00   mg     Protein                 1.00   g    Calcium              0.00   mg        20.77%    Calories from Total Fat
 Total Fat            3.00 g        Sodium            170.00   mg     Vitamin A              20.00   RE   Iron                 1.80   mg        10.38%    Calories from Sat Fat
 Saturated Fat        1.50 g        Carbohydrate       25.00   g      Vitamin A             100.00   IU   Water¹               0.00   g          0.00%    Calories from Trans Fat
 Trans Fat¹           0.00 g        Dietary Fiber       0.00   g      Vitamin C               0.00   mg   Ash¹                 0.00   g         76.92%    Calories from Carbohydrates
                                                                                                                                                 3.08%    Calories from Protein




*N/A* - denotes a nutrient that is either missing or incomplete for an individual ingredient
* - denotes combined nutrient totals with either missing or incomplete nutrient data
¹ - denotes optional nutrient values

NOTICE: The data contained within this report and the NUTRIKIDS® Menu Planning and Nutritional Analysis software should not be used for and does not provide menu planning for
a child with a medical condition or food allergy. Ingredients and menu items are subject to change or substitution without notice. Please consult a medical professional for
assistance in planning for or treating medical conditions.
                                                                        New Hanover County Schools
 Page 245