Hummus

Green Beans with Potatoes and Smoked Turkey

Servings: 25

Ingredient Weight or Measure

Smoked turkey drumsticks, deboned, shredded 1 lb 12 oz or 1 qt Water 2 qt Fresh red potatoes, unpeeled, diced ½” 1 lb or 1 qt 1/8 cup Margarine or butter, trans-fat free 2 oz or ¼ cup Fresh onions, chopped 12 oz or 3 ½ cups Garlic, minced 2 tbsp Ground thyme ¼ tsp Ground black or white pepper ½ tsp Onion powder ½ tsp Frozen green beans, thawed, drained 3 lb 12 oz or 1 gal

Instructions: 1. Shred turkey meat into small pieces. 2. In a large stock pot, add turkey, water, potatoes, margarine, onions, garlic, thyme, pepper, and onion powder. Cook uncovered over medium heat for 16 minutes. Stir well. About half of water (about 1 qt 2 cups) will remain in the pot while the rest will cook away. 3. Add green beans. Cook uncovered over medium heat for 10-15 minutes. DO NOT

OVERCOOK. Green beans should be bright green. 4. Drain excess liquid (up to 1 qt 2 cups per batch of 25). • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds. 5. Pour 9 lb 2 oz (1 gal 2 cups) green bean, potato, and turkey mixture into a large steam table pan (12” x 20” x 2 ½”). For 25 servings use 1 pan. • Critical Control Point: Hold for hot service at 140 °F or higher. 6. Serve ¾ cup (portion with 6 oz slotted spoodle).

CACFP Guidelines:

¾ cup (6 oz slotted spoodle) provides: 1/2 cup vegetable and 1 oz equivalent meat.

Marketing Guide:

Fresh red potatoes: 1 lb 1 oz Fresh onion: 14 oz

Hummus

Servings: 25

Ingredient Weight or Measure

Canned-low sodium garbanzo beans or chickpeas, rinsed, drained 6 lb or approx. 1 ½ no. 10 cans (2 qt 2 2/3 cups)

Lemon juice Fresh garlic cloves, peeled Olive oil Salt Ground cumin Ground white pepper Fresh cilantro, diced 2 ¼ cups 6 oz or 1 1/3 cup 3 Tbsp ¾ tsp 1 Tbsp 1 ½ tsp 2 ½ cups 2 Tbsp

Instructions: 1. Combine garbanzo beans, lemon juice, garlic, oil, salt, cumin, and pepper in a food processor. Puree on medium speed for 1-2 minutes until beans have a smooth consistency.

DO NOT OVERMIX. 2. Using a rubber spatula, scrape black bean mixture into a large bowl. 3. Add cilantro. Stir well. 4. Transfer 3 qt 1/2 cup (about 7 lb 5 oz) black bean hummus to a steam table pan (12" x 20" x 2 1/2"). Cover pans tightly. For 25 servings, use 1 pan. For 50 servings, use 2 pans. • Critical Control Point: Cool to 40 °F or lower within 4 hours. • Critical Control Point: Hold at 40 °F or lower.

CACFP Guidelines

1/2 cup (No. 8 scoop) provides: Legume as Meat/Meat Alternate: 2 oz meat/meat alternate. OR Legume as Vegetable: 1/2 cup vegetable.