Food Recipes for Schools, Camps, Institutions & Homes
School & Institutional Size Recipes
Pita Pizzas
(contributed by Jennifer Raymond)
Yields 75 to 100 pizzas
1 #10 can tomato sauce or crushed tomatoes
3 15-ounce cans tomato paste
2 tablespoons garlic powder
1 tablespoon each: basil, oregano, thyme
75 to 100 (pieces) pita breads
20 to 30 cups chopped vegetables including green onion, bell pepper, and mushrooms
Procedure: Turn pita bread upside down so it looks like a saucer. Spread with pizza sauce.
Top liberally with chopped vegetables. Place on a cookie sheet and bake about 10 minutes at
375°F until the edges are lightly browned.
Nutrition information per pizza:
Calories: 85 calories (9% from fat)
Protein: 7 g
Carbohydrate: 35 g
Fat: 2 g
Sodium: 337 mg
Calcium: 76 mg
Chili Con Veggie
(contributed by Jennifer Raymond)
Yields about 4 gallons
12 cups chopped onions
1/3 cup minced garlic
1 quart diced bell peppers, fresh or frozen
2 #10 cans crushed tomatoes
3 #10 cans pinto beans, including liquid
1 #10 can corn, including liquid
1 30-ounce package Archer Daniels
Midland (ADM) Harvest Burger Dry Mix
(or 8 cups other textured vegetable
protein)
1-1/2 quarts water
1 cup chili powder (more for a spicier chili)
1/4 cup ground cumin
1 teaspoon salt
Procedure: Heat about 1 cup of water in a
large pot or steam-jacketed kettle and cook
the onions and garlic about 5 minutes until
the onions are soft. Add the remaining
ingredients and simmer about 30 minutes,
stirring occasionally. Add water if the chili
becomes too thick.
Nutrition information per 1/2 cup:
(USDA/SNAP)
Calories: 152
Protein: 9 g
Carbohydrate: 27 g
Fat: 0 g
Cholesterol: 0 mg
Fiber: 7 g
Sodium: 319 mg
Vitamin A: 96 RE
Vitamin C: 13 mg
Iron: 3 mg
Calcium: 65 mg
Terrific Tacos
(contributed by Jennifer Raymond)
Yields 100 tacos
(1/4 cup of filling per taco)
1 cup water
3 quarts chopped onion
1 quart finely chopped green bell peppers
(optional)
1 30-ounce package ADM Harvest Burger Dry
Mix (or 8 cups other textured veggie protein-tvp)
1 #10 can crushed tomatoes or tomato sauce
1/3 to 1/2 cup chili powder
1/4 cup granulated garlic
1-1/2 tablespoons cumin
100 corn tortillas or preformed taco shells
Garnish options:
1 gallon shredded romaine lettuce
7 medium tomatoes, diced
1-1/2 lbs.. cheddar cheese, shredded (optional)
salsa or taco sauce
Procedure: Heat the water in a large pot or
steam-jacketed kettle. Add the onions and bell
peppers and cook until soft. Add the tvp,
crushed tomatoes or tomato sauce, water, chili
powder, granulated garlic, and cumin. Cook
over low heat until the tvp is softened and the
mixture is fairly dry, about 30 minutes.
Note: Filling may need salt if plain unseasoned
tvp is used.
For soft shell tacos: Heat corn tortillas in a
warmer or oven. Place 1/4 cup of filling in the
center, fold the tortilla in half, and place on sheet
pan. Continue until all tortillas are filled. Cover
with plastic film and hold in warmer until ready
to serve. Garnish options: lettuce, tomatoes,
cheese, salsa. For crisp shell tacos: Place 1/4 cup
of filling into preformed taco shell just before
serving. Garnish with lettuce, onions, tomatoes,
and salsa.
Nutrition information per taco:
Calories: 126 (10% from fat)
Protein: 7 g
Carbohydrate: 21 g
Fat: 1 g
Sodium: 75 mg
Calcium: 92 mg
Hearty Chili Mac
(contributed by Jennifer Raymond)
Yields 100 cups
5 pounds uncooked pasta spirals
1 gallon chopped onions
1/3 cup minced garlic
1 quart diced bell peppers, fresh or frozen
2 #10 cans crushed or diced tomatoes
2 #10 cans kidney or pinto beans, including
liquid
1 #10 can corn, including liquid
1 30-ounce package ADM Harvest Burger
Dry Mix (or 8 cups other textured vegetable
protein-tvp)
1-1/2 quarts water
1-1/2 cups chili powder
1/4 cup ground cumin
2 teaspoons salt
Cook the pasta in boiling water until it is
just tender. Drain and rinse.
Procedure: Heat about 1 cup of water in a
large pot or steam-jacketed kettle and cook
the onions and garlic about 5 minutes until
the onions are soft. Add the remaining
ingredients and simmer 30 minutes.
Combine with the cooked pasta.
Nutrition information per 1/2 cup:
Calories: 109 (2% from fat)
Protein: 6 g
Carbohydrate: 20 g
Fat: 0.4 g
Sodium: 138 mg
Pueblo Pie
(contributed by Jennifer Raymond)
Yields 3 half-pans (12 x 10 x 20)
48 servings (2-1/2 x 3 inches)
Pueblo Pie is a bit like a Mexican lasagna, with layers
of tortillas, garbanzo cheese, chili beans, corn, and a
spicy tomato sauce. Serve it with a green salad for a
very satisfying meal.
1 cup water
1-1/2 quarts chopped onions
2 tablespoons minced garlic
1 #10 can crushed tomatoes
1-1/3 cups textured vegetable protein (tvp)
3 cups water
1/2 cup chili powder
2 tablespoons ground cumin
1-1/2 teaspoons salt
6 cups garbanzo beans, drained
1-1/2 cups roasted red peppers, chopped (about 3
peppers)
1/2 cup tahini (sesame seed butter)
1/2 cup lemon juice
48 corn tortillas, torn in half
1 #10 can vegetarian chili beans
4 cups chopped green onions
6 cups corn, fresh or frozen
2 cups sliced or chopped olives (optional)
Procedure: Heat 1/2 cup of water in a large pot or
skillet and cook the onions and garlic about 5
minutes, until soft. Add the tomatoes, tvp, balance of
water, chili powder, cumin, and salt. Simmer over
medium heat 10 to 15 minutes.
Process the garbanzo beans, roasted peppers, tahini,
and lemon juice in a food processor or blender until
very smooth.
Preheat the oven to 350° F.
Spread a thin layer of the tomato sauce in the bottom
of a #200 half pan. Cover with a layer of tortillas, then
spread with a thin layer of the garbanzo bean mixture.
Sprinkle with some of the chili beans, green
onions, corn, and olives. Spread a layer of tomato
sauce over the top. Repeat the layers twice, ending
with the tomato sauce. Make sure all the tortillas are
covered. Cover with foil and bake for 30 minutes.
Nutrition information per serving:
Calories: 282
Protein: 13 g
Carbohydrate: 47 g
Fat: 4 g
Sodium: 347 mg
Very Primo Pasta
(contributed by Jennifer Raymond)
Yields 50 cups
Mix some pasta with veggies and beans for
a deliciously satisfying meal.
5 pounds uncooked spirals, shells or similar
type pasta.
1 cup water
1 gallon chopped onions
1/3 cup minced garlic
8 stalks celery, sliced
1 quart diced bell peppers, fresh or frozen
2 #10 cans crushed tomatoes
2 #10 cans kidney beans, including liquid
1/2 cup soy sauce
2 tablespoons mixed Italian herbs
2 tablespoons basil
1 teaspoon black pepper
1 teaspoon salt
Procedure: Cook the pasta until it is just tender,
then drain and rinse. Heat 1 cup of
water in a large pot or steam-jacketed kettle.
Cook the onions, garlic, peppers, and celery
for 10 minutes, stirring occasionally. Add
the tomatoes, kidney beans with their liquid,
soy sauce, Italian herbs, basil, and pepper.
Cover and simmer, 15 to 20 minutes,
stirring occasionally. Stir in the cooked
pasta. Add salt if needed.
Nutrition information per serving:
Calories: 147 (2% from fat)
Protein: 6.5 g
Carbohydrate: 29 g
Fat: 0.4
Sodium: 137 mg
Simple Refried Beans
(contributed by Jennifer Raymond)
Yields about 25 cups
(50 1/2 cup servings)
5 pounds dried pinto beans
2 gallons water
1/2 cup onion powder
2 tablespoons granulated garlic
3 tablespoons cumin
1 teaspoon cayenne
2 to 2-1/2 tablespoons salt
Procedure: Pick through the beans to remove
any debris. Place in a large pot or bowl and
add 2 gallons of water. Soak at least 6 hours
or overnight.
Pour off soak water and rinse beans. Place in
a large pot or steam-jacketed kettle with 2
gallons of fresh water. Add seasonings
(except salt) and simmer, 1 to 3 hours, stirring
occasionally until desired consistency is
obtained. Stir in salt.
Nutrition information per 1/2 cup:
(USDA/SNAP)
Calories: 122
Protein: 6 g
Carbohydrate: 23 g
Fat: 0 g
Cholesterol: 0 mg
Fiber: 4 g
Sodium: 322 mg
Vitamin A: 2 RE
Vitamin C: 2 mg
Iron: 3 mg
Calcium: 51 mg
Quick Bean Burritos
(contributed by Jennifer Raymond)
Yields 45 to 50 burritos
(1/2 cup beans per burrito)
2 #10 cans vegetarian refried beans, heated
4-5 dozen flour tortillas
Optional garnishes:
10-15 tomatoes, diced (about 3 quarts)
3 bunches green onions, thinly sliced (about
3 cups)
1-1/2 to 3 pounds reduced-fat cheddar
cheese, shredded
1 to 2 quarts salsa
Procedure: Heat the tortillas in the package
in a microwave oven until they are warm
and soft. Fill with 1/2 cup of beans and any
desired garnishes. Fold the edges in, then
roll the tortilla around the filling and place
on a sheet pan. Repeat with remaining tortillas
until sheet pan is filled. Cover with
plastic wrap and hold in the warmer.
Nutrition information per burrito:
Calories: 300 (10% from fat)
Protein: 2 g
Carbohydrate: 55 g
Fat: 3 g
Sodium: 196 mg
Calcium: 82 mg
Variation: For Black Bean Burritos, use 2 #10
cans of refried black beans in place of the
pinto beans. Proceed as directed.
Bean Burritos
(contributed by Jennifer Raymond)
Yields (using dried beans) about 100
burritos (1/2 cup beans per burrito)
10 pounds dried pinto beans
4 gallons water
1 cup onion powder
1/4 cup granulated garlic
1/3 cup cumin
1 to 2 teaspoons cayenne
4 to 5 tablespoons salt
8 to 9 dozen flour tortillas
Optional garnishes:
10 to 15 tomatoes, diced (about 3 quarts)
3 bunches green onions, thinly sliced (about 3
cups)
3 quarts salsa
Procedure: Pick through the beans to remove any
debris. Place in a large pot or bowl and add 4 gallons
of water. Soak at least 6 hours or overnight.
Pour off soak water and rinse beans. Place in a
large pot or steam-jacketed kettle with 4 gallons of
fresh water. Add seasonings (except salt) and simmer
1 to 3 hours, stirring occasionally, until desired
consistency is obtained. Stir in salt to taste.
Heat the tortillas in the package in a microwave
oven until they are warm and soft. Fill with 1/2
cup of beans and any desired garnishes. Fold the
edges in, then roll the tortilla around the filling and
place on a sheet pan. Repeat with remaining tortillas
until sheet pan is filled. Cover with plastic
wrap and hold in the warmer.
Nutrition information per burrito:
Calories: 300 (10% from fat)
Protein: 12 g
Carbohydrate: 55 g
Fat:: 3 g
Sodium: 196 mg
Calcium: 82 mg
Variation: For Bean and Cheese Burritos, add 1-1/2
to 3 pounds of shredded reduced-fat cheddar
cheese to the cooked beans and stir well to mix.
Proceed as above.
Super Burritos
(contributed by Jennifer Raymond)
Yields 48 to 60 burritos 2 #10 cans fat-free refried beans, or 1 batch
Simple Refried Beans
3 quarts cooked brown rice
4 to 5 dozen flour tortillas (preferably
whole wheat)
1-1/2 pounds cheddar cheese, shredded
(optional)
1 to 2 quarts salsa
Nutrition information per burrito:
Calories: 300 (10% from fat)
Protein: 12 g
Carbohydrate: 55 g
Fat: 3 g
Sodium: 196 mg
Calcium: 82 mg
Procedure: Heat beans and rice. Heat tortillas
in their package in microwave or in foil
in the oven until they are warm and soft.
Spread 1/2 cup beans and 1/2 cup rice
down the center of the tortilla. Sprinkle with
cheese (if using) and salsa. Fold top and bottom
of tortilla toward the center, then start
at the side and roll tortilla tightly around
filling. Place on a baking sheet. Repeat with
remaining tortillas. Cover with plastic or foil
and place into warmer until ready to serve.
Shepherd’s Pie
(contributed by Jennifer Raymond)
This is a hearty and satisfying vegetable stew Yields 50 to 60 servings
with a top “crust” of fluffy mashed potatoes.
30 pounds potatoes
1 to 2 cups milk (soy, rice, or dairy)
2 teaspoons salt
12 onions, chopped
6 large bell peppers, diced
12 carrots, sliced
12 stalks of celery, sliced
2-1/2 lbs. mushrooms, sliced (about 3 quarts)
1 #10 can crushed tomatoes
1 #10 can kidney beans
1 tablespoon paprika
2 teaspoons black pepper
3/4 cup soy sauce
Procedure: Scrub potatoes and cut into large
chunks. Place in a pot, cover with water and
cook until tender. Mash, adding enough milk
to achieve a spreadable consistency. Stir in
salt. Set aside.
Heat 1 to 2 cups of water in a large pot or
steam kettle. Add the onions, peppers, carrots,
and celery and cook over medium heat,
about 20 minutes, until the vegetables are
soft.
Add mushrooms, then cover and cook 20
minutes. Stir in tomatoes, kidney beans
(including liquid), paprika, pepper and soy
sauce. Cover and simmer 10 to 15 minutes.
Preheat oven to 350°F. Spread the vegetable
mixture into a full pan, then spread the
mashed potatoes evenly over the top.
Sprinkle with paprika. Bake until hot and
bubbly, about 25 minutes.
Chili Corn Pie
(contributed by Jennifer Raymond)
Yields 48 servings
2 #10 cans vegetarian chili beans, with their
juice
3 cups textured vegetable protein (optional)
3 cups water
6 cups frozen corn
6 cups corn meal
2 tablespoons baking soda
1-1/2 teaspoons salt
9 cups low-fat milk (soy, rice, or dairy)
1/2 cup vinegar
1/2 cup oil
Procedure: Combine chili beans, textured
vegetable protein, water, and corn in a
steam tray. Place in a 400°F oven until hot,
about 30 minutes.
Combine corn meal, baking soda, and salt in
a bowl. Stir in milk, vinegar and oil. Pour
over the hot bean mixture. Bake about 30
minutes until the bread is set and golden
brown.
Nutrition information per serving:
Calories: 234 (14% from fat)
Protein: 9 g
Carbohydrate: 41 g
Fat: 4 g
Sodium: 329 mg
Calcium: 28 mg
Sweet & Sour Stir-fry Vegetables
(contributed by Jennifer Raymond)
Yields about 50 cups
2 cups ketchup
2 cups vinegar
2 cups brown sugar or honey
1/3 cup soy sauce
2/3 cup cornstarch
1 teaspoon dried red pepper flakes OR
1/2 teaspoon cayenne
3 cups water
1/4 cup toasted sesame oil
3 quarts thinly sliced onions
2 tablespoons minced garlic
10 carrots, thinly sliced
10 stalks celery, thinly sliced
3 pounds mushrooms, sliced (about 1 gallon)
10 red bell peppers, thinly sliced
10 medium zucchini, thinly sliced
10 cups snow peas
Cooked rice for serving
Procedure: Combine ketchup, vinegar, sugar or honey,
soy sauce, cornstarch, pepper flakes or cayenne and
water in a small bowl. Stir to mix, then set aside.
In a large skillet or wok, heat sesame oil and add onion,
garlic, carrots, and celery. Cook about 10 minutes,
stirring often, until vegetables just begin to soften. Add
mushrooms and cook 5 minutes. Add bell pepper and
zucchini. Continue cooking another 5 to 10 minutes
over medium-high heat, stirring continuously, until the
vegetables are just tender. Add the snow peas and sauce
mixture and cook 2 to 5 minutes, stirring constantly,
until sauce is clear and thickened. Serve with rice.
Nutrition information per 1/2 cup: (USDA/SNAP)
Calories: 99
Protein: 2 g
Carbohydrate: 18 g
Fat: 2 g
Cholesterol: 0 mg
Fiber: 4 g
Sodium: 116 mg
Vitamin A: 365 RE
Vitamin C: 37 mg
Iron: 2 mg
Calcium: 44 mg
Thai Vegetables with Rice
(contributed by Jennifer Raymond)
Yields 50 cups
These versatile, spicy vegetables are delicious
with rice or try them with pasta or
couscous for a variation.
1/3 cup soy sauce
6 onions, thinly sliced
1/4 cup minced garlic
6 pounds yams, peeled and diced
1 #10 can crushed tomatoes
3 to 6 tablespoons curry powder
1 #10 can garbanzo beans
3 quarts sliced zucchini (about 6 pounds)
6 red bell peppers, cut into thin strips
1/4 cup grated lemon peel
1/3 cup lemon juice
Procedure: Heat 2 cups water and the soy
sauce in a large pot or steam kettle. Add
onions and garlic and cook about 10 minutes
until soft. Add yams, tomatoes, curry powder
and 3 cups of water. Cover and simmer
about 20 minutes until yams are just tender.
Add garbanzo beans with their liquid, the
zucchini, bell pepper, and grated lemon peel.
Cover and simmer about 5 minutes until
zucchini is just tender, then stir in the lemon
juice.
Nutrition information per serving:
Calories: 286
Protein: 7 g
Carbohydrate: 62 g
Fat: 1 g
Sodium: 166 mg
Sweet & Sour Sauce
(contributed by Jennifer Raymond)
Yields about 2 quarts
2 cups ketchup
2 cups vinegar
2 cups brown sugar
1/3 cup soy sauce
2/3 cup cornstarch
1 teaspoon dried red pepper flakes
3 cups water
Procedure: Combine all ingredients in a pan and whisk to remove any lumps.
Cook, stirring often, over medium heat until sauce is thickened.
Simple Peanut
Sauce
(contributed by Jennifer Raymond)
Yields about 1 quart
2 cups peanut butter
2 cups hot water
1/4 cup soy sauce
1/4 cup seasoned rice vinegar
3 tablespoons sugar or honey
2 tablespoons crushed garlic
2 teaspoons ginger powder
1 teaspoon cayenne
Procedure: Mix all ingredients together with a whisk until smooth. Add more
water if sauce is too thick.
Simple Marinara Sauce
(contributed by Jennifer Raymond)
Yields about 1 gallon
8 onions, chopped (about 12 cups)
4 tablespoons crushed garlic
1 #10 can crushed tomatoes
4 tablespoons mixed Italian herbs
1/4 cup honey or sugar
1 teaspoon black pepper
Procedure: Heat 1 to 2 cups water in a large pot or steam kettle, then add
onions and garlic. Cook about 30 minutes, stirring frequently, until onions
soften and begin to brown. Add remaining ingredients and simmer for 20
to 30 minutes. Use for lasagna and other pasta dishes.
Simple Pizza Sauce
(contributed by Jennifer Raymond)
Yields just under 1 gallon
1 #10 can tomato sauce
3 15-ounce cans tomato paste
2 tablespoons garlic powder
1 tablespoon mixed Italian herbs
Stir all ingredients together.
