|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
|ONIONS,FRESH,CHOPPED||1-1/8 lbs||3-3/8 cup||1-1/3 lbs|
|BROCCOLI,FROZEN,CHOPPED||6 lbs||1 gal|
|CHEESE,SWISS,SHREDDED||3-3/4 lbs||1 gal|
|FLOUR,WHEAT,BREAD||3-1/3 lbs||2 qts 3 cup|
|MILK,NONFAT,DRY||1-1/4 oz||1/2 cup|
|SALT||3/8 oz||1/3 tsp|
|SUGAR,GRANULATED||1-3/4 oz||1/4 cup 1/3 tbsp|
|BAKING SODA||5/8 oz||1 tbsp|
|SHORTENING||7-1/4 oz||1 cup|
|MILK,NONFAT,DRY||11-3/8 oz||1 qts 3/4 cup|
|WATER,WARM||11-1/2 lbs||1 gal 1-1/2 qts|
|EGGS,WHOLE,FROZEN||5 lbs||2 qts 1-3/8 cup|
|GARLIC POWDER||3/4 oz||2-2/3 tbsp|
|NUTMEG,GROUND||1/8 oz||1/3 tsp|
|PEPPER,BLACK,GROUND||1/3 oz||1 tbsp|
1 Lightly spray each steam table pan with non-stick cooking spray. Thaw broccoli. Combine broccoli, onions and cheese. Spread
about 2 quarts mixture in each sprayed and floured pan.
2 Combine flour, milk, salt, sugar and soda in mixer bowl.
3 Cut in shortening or oil until evenly distributed and granular in appearance, about 1 minute.
4 Reconstitute milk.
5 Add eggs, nutmeg and black pepper to milk; blend in garlic powder.
6 Add egg-milk mixture gradually to flour mixture. Scrape down bowl; beat 2 minutes at medium speed.
7 Pour about 9-1/2 cups batter over cheese and vegetable mixture in each pan. Stir gently.
8 Using a convection oven, bake at 350 F. 15 minutes on low fan, closed vent; reduce temperature to 325 F.; bake an additional 30
minutes or until set and lightly browned. Let stand 10 minutes. Cut 5 by 5. CCP: Internal temperature must reach 145 F. or
higher for 15 seconds. Hold for service at 140 F. or higher.
|201 cal||16 g||12 g||10 g||114 mg||194 mg||242 mg|