(A) Recipe Name:_________________________________________
School:________________________________________________________
(B) Cat
egory/Number: ___________________________________________
(C) Recipe Yield:________(number)______________(gallons, pan sizes, etc.) (D) Total Number of Servings: ______ (E) Serving Size: ________
(F) Ingredients
For Servings
(H) Directions*
For Servings
(G) Weight (G) Measure
*Include critical control points when applicable.
Meat/Meat Alternate:_____ounces
Grain/Bread: ____servings
Fruit/Vegetable:____cups
(K) Recorded by: _______________________
Recorded by:___________________________
Recorded by:________________________ Date: ______________ Recorded by: __________________________ Date: ______________
WVDE OCN Revised 2015
raw ground beef no more than 15% fat
1. Brown ground beef. Drain. Add onions. Cook for 5 minutes.
fresh yellow medium onions, chopped OR
2. Add granulated garlic, pepper, tomato puree, water, salt and herbs.
CCP: Heat to 155 degrees for at least 15 seconds.
ground black or white pepper
3. Heat water to boiling point.
4. Slowly add spaghetti. Stir constantly, until water boils again.
Cook 12-14 minutes or until tender; stir constantly.
Drain well. Run cold water over spaghetti to cool slightly.
6. Divide mixture equally into 6 half steam table pans, (10 x 12 x 4)
which have been lightly coated with pan release spray.
7. CCP: Hold for hot service at 135 degrees or higher.
