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Mexican Turkey Pasta
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 805 00
MEXICAN TURKEY PASTA
Yield 100
Portion 1-1/4 Cups
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
360 cal
55 g
29 g
4g
42 mg
1038 mg
180 mg
Ingredient
Weight
Measure
Issue
BEANS,BLACK,CANNED,DRAINED
11-1/4 lbs
1 gal 1 qts
COOKING SPRAY,NONSTICK
1-1/2 oz
3 tbsp
CELERY,FRESH,BUNCH
5-1/2 lbs
1 gal 1-1/4 qts
7-1/2 lbs
4-1/2 lbs
3 qts 3/4 cup
5 lbs
ONIONS,FRESH,CHOPPED
PEPPERS,GREEN,FRESH,CHOPPED
1-3/4 lbs
1 qts 1-3/8 cup
2-1/8 lbs
10-1/4 oz
3 cup
SEASONING, SANTE FE
TOMATOES,CANNED,INCL LIQUIDS
27-5/8 lbs
3 gal
CHICKEN BROTH
1 gal 3 qts
TURKEY,BREAST,COOKED,DICED
10 lbs
CORN,FROZEN,WHOLE KERNEL
8-2/3 lbs
1 gal 2 qts
TOMATO PASTE,CANNED
4 lbs
1 qts 3 cup
SUGAR,GRANULATED
1-1/3 lbs
3 cup
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED
1-5/8 oz
1/4 cup 1-2/3 tbsp
WATER
27-1/8 lbs
3 gal 1 qts
SALT
5/8 oz
1 tbsp
1/8 oz
1/8 tsp
OIL,SALAD
MACARONI NOODLES,ELBOW,DRY
4-1/8 lbs
1 gal 1/2 qts
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED
4 lbs
1 gal
Method
1 Rinse black beans in cold water; drain well. Set aside for use in Step 3.
2 Stir-cook celery, onions and peppers in a lightly sprayed steam jacketed kettle or stockpot 8 to 10 minutes or until tender, stirring
constantly. Add the Sante Fe Style seasoning. Stir-cook for 1 minute to release the volatile oils.
3 Add the tomatoes, chicken broth, turkey, beans, corn, tomato paste, sugar and jalapeno peppers to cooked vegetable mixture. Stir
to blend well. Bring to a boil; reduce heat; simmer, covered, 15 minutes, stirring occasionally.
4 Add salt and salad oil to water; heat to a rolling boil.
5 Add macaroni slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or until tender, stir occasionally.
DO NOT OVERCOOK.
6 Drain. Rinse with cold water; drain thoroughly. Use immediately in recipe preparation or place in shallow containers and cover.
7 Add macaroni to sauce and turkey/vegetable mixture. Heat to a simmer while stirring for 1 minute to coat the macaroni with the
turkey/vegetable sauce.
8 Pour 2-1/3 gal turkey/vegetable/macaroni mixture into 4-12 x 20 x 4 inch ungreased steam table pans; cover.
9 Using a convection oven, bake 20 to 25 minutes on high fan, closed vent. CCP: Internal temperature must register 165 F. or
higher for 15 seconds. Remove from oven; uncover.
10 Evenly distribute 1 qt shredded Monterey jack cheese over turkey/vegetable/macaroni mixture in each pan. Bake an additional 3
minutes to melt cheese. CCP: Hold for service at 140 F. or higher.



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Mexican Turkey Pasta

Yield: 100 Portion: 1-1/4 Cups
Calories: 360 cal
Carbohydrates: 55 g
Protein: 29 g
Fat: 4g
Cholesterol: 42 mg
Sodium: 1038 mg
Calcium: 180 mg

Ingredient Weight Measure Issue
BEANS,BLACK,CANNED,DRAINED 11-1/4 lbs 1 gal 1 qts
COOKING SPRAY,NONSTICK 1-1/2 oz 3 tbsp
CELERY,FRESH,BUNCH 5-1/2 lbs 1 gal 1-1/4 qts 7-1/2 lbs
ONIONS,FRESH,CHOPPED 4-1/2 lbs 3 qts 3/4 cup 5 lbs
PEPPERS,GREEN,FRESH,CHOPPED 1-3/4 lbs 1 qts 1-3/8 cup 2-1/8 lbs
SEASONING, SANTE FE 10-1/4 oz 3 cup
TOMATOES,CANNED,INCL LIQUIDS 27-5/8 lbs 3 gal
CHICKEN BROTH 1 gal 3 qts
TURKEY,BREAST,COOKED,DICED 10 lbs
CORN,FROZEN,WHOLE KERNEL 8-2/3 lbs 1 gal 2 qts
TOMATO PASTE,CANNED 4 lbs 1 qts 3 cup
SUGAR,GRANULATED 1-1/3 lbs 3 cup
PEPPERS,JALAPENOS,CANNED,DRAINED,CHOPPED 1-5/8 oz 1/4 cup 1-2/3 tbsp
WATER 27-1/8 lbs 3 gal 1 qts
SALT 5/8 oz 1 tbsp
OIL,SALAD 1/8 oz 1/8 tsp
MACARONI NOODLES,ELBOW,DRY 4-1/8 lbs 1 gal 1/2 qts
CHEESE,MONTEREY JACK,REDUCED FAT,SHREDDED 4 lbs 1 gal

Method:
1 Rinse black beans in cold water; drain well. Set aside for use in Step 3.
2 Stir-cook celery, onions and peppers in a lightly sprayed steam jacketed kettle or stockpot 8 to 10 minutes or until tender, stirring
constantly. Add the Sante Fe Style seasoning. Stir-cook for 1 minute to release the volatile oils.
3 Add the tomatoes, chicken broth, turkey, beans, corn, tomato paste, sugar and jalapeno peppers to cooked vegetable mixture. Stir
to blend well. Bring to a boil; reduce heat; simmer, covered, 15 minutes, stirring occasionally.
4 Add salt and salad oil to water; heat to a rolling boil.
5 Add macaroni slowly while stirring constantly until water boils again. Cook 10 to 12 minutes or until tender, stir occasionally.
DO NOT OVERCOOK.
6 Drain. Rinse with cold water; drain thoroughly. Use immediately in recipe preparation or place in shallow containers and cover.
7 Add macaroni to sauce and turkey/vegetable mixture. Heat to a simmer while stirring for 1 minute to coat the macaroni with the
turkey/vegetable sauce.
8 Pour 2-1/3 gal turkey/vegetable/macaroni mixture into 4-12 x 20 x 4 inch ungreased steam table pans; cover.
9 Using a convection oven, bake 20 to 25 minutes on high fan, closed vent. CCP: Internal temperature must register 165 F. or
higher for 15 seconds. Remove from oven; uncover.
10 Evenly distribute 1 qt shredded Monterey jack cheese over turkey/vegetable/macaroni mixture in each pan. Bake an additional 3
minutes to melt cheese. CCP: Hold for service at 140 F. or higher.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/mexican_turkey_pasta.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence