Berry Delicious Salad -
Serves 25
Romaine Lettuce-1 1/2 lb
Spinach, raw- 1 1/2 lbs
Strawberries- 2 1/4 lb
Mayonnaise, Reduced Fat- 1/2 cup
Cider vinegar-1 Tbsp + 1 tsp
Poppy Seeds-2 tsp
Milk, low-fat (1%)- 1/4 cup
Sugar, granulated-2 Tbsp
Strawberry preserves, sugar free-2 Tbsp
Directions-
1: Wash romaine and spinach and combine in a pan. Refrigerate until service.
2: Clean strawberries, removing stems. Slice strawberries and refrigerate until service.
3: Mix together mayonnaise, vinegar, sugar, poppy seeds, milk, and preserves. Whisk until smooth. Refrigerate until ready to serve.
4: Just before service, toss salad with dressing to evenly coat. Hold at 41degrees or below.
Sweet Potato-Plum Bread
Makes 25 Servings
Ingredients:
Flour, enriched all-purpose, sifted 1 lb 8 oz
Sugar 8 oz
Brown Sugar 7 1/2 oz
Instant nonfat dry milk 3 Tbsp
Baking Powder 1T bsp
Baking Soda 1 Tbsp 1 tsp
Salt 1 tsp
Allspice, ground, toasted 1 tsp
Nutmeg, ground, toasted 1 tsp
Cinnamon, ground, toasted 1 tsp
Shortening 8 oz
Canned Mashed Sweet Potatoes, drained 1 lb 8oz
Fresh large eggs 3 each
Water 8 oz
Dehydrated Plums, chopped 4 oz
Chopped walnuts, toasted 4 oz
Directions:
1. Blend sifted flour, sugar, brown sugar, dry milk, baking powder, baking soda, salt, allspice, nutmeg, cinnamon,
and shortening in a mixer for 3-5 minutes on low speed
2. Add 1/2 of the sweet potatoes and mix for 2 minutes on low speed
3. Add eggs and water. Mix for 1 minute on low speed.
4. Add chopped dehydrated plums, remaining sweet potatoes, and nuts. Mix for 3 minutes on low speed.
5. Lightly coat (12" x20" x 2 1/2 " ) pan with pan spray. Pour batter into pan.
6. Bake: Conventional oven at 350 degrees for 1 hour OR convection oven at 325 degrees for 1 hour.
Granola
Ingredients:
Rolled oats, 14 oz.
Nuts (optional), 4 oz.
Brown sugar, 3 oz.
Apple juice, 1/2 cup
Vegetable oil, 2 Tbsp.
Honey, 5 1/2 oz.
Salt, 1/4 tsp.
Cinnamon, ground, 1 Tbsp.
Vanilla, 1 /1/2 tsp.
Raisins, 4 oz.
Directions:
1. Combine the rolled oats and nuts, if used, in a large bowl.
2. Combine the brown sugar, apple juice, vegetable oil, honey salt, cinnamon, and vanilla in a stock pot. Stir well to dissolve sugar. Heat on medium heat for 4 minutes. Do not boil.
3. Add the brown sugar mixture to the oats and nuts. Toss to evenly coat.
4. Spread on 18"x26" sheet pan.
5. Bake: Conventional oven: 250 degrees for 1 hour and 15 minutes: Convection Oven: 225 degrees for 1 hour and 15 minutes. Stir granola every 15 minutes.
6. Remove from oven and cool.
7. Mix raisins with granola.
Gooey Double Fudge Brownies
Ingredients:
Vegetable oil cooking spray
Granulated sugar, 1 cup
Liquid egg substitute, 1/2 cup
Cooked black beans, or drained rinsed canned beans, 1/3 cup
All-puropse flour, 1/4 cup
Whole wheat flour, 1/4 cup
Butter, melted, 1/4 cup
Unsweetened baking chocolate, melted and stirred, 2 squares
Vanilla extract, 2 Tbsp.
Semisweet mini chocolate chips, 1/4 cup
Sifted powdered sugar, 1 Tbsp.
Directions:
1. Preheat oven to 350 degrees.
2. Spray a 9"x9" pan with vegetable cooking spray.
3. Combine the sugar, egge substitute, and beans in a food processor; process until very smooth.
4. Transfer teh bean mixture to a medium-size mixing bowl. Stir in flours, butter, and chocolate until smooth. Add vanilla and chocolate chips; stir until smooth.
5. Transfer teh mixture to the baking pan.
6. Bake approximately 25 minutes; the middle should be slightly jiggly and wet when removed from the oven.
7. Cool. Sprinkle with powdered sugar just before serving.
