Nutrition center preps thousands of lunches

#WrapBox { position: relative; width:960px; } #pencilBox { height:30px; position:absolute; width:960px; } #expandBox { position: absolute; height: 300px; background: transparent; width: 960px; top: 0px; left:0px; z-index: 50000; } #hoverBox { width: 100px; height: 30px; position: absolute; cursor: pointer; right: 0; } Savings through the system have come in many ways, said Tsakalos. Kitchens in the district’s newest schools – often the most expensive part – can be much smaller, cutting down the footprint of the school. And whereas it once took six employees to prepare and serve lunches at an elementary school, now an average school has only three – all of whom are part-time. It’s no small project planning meals for so many students, keeping in mind federal requirements on nutrition and the preferences of the kids. The district initially had help from an expert with Nestle to build their recipes. Elementary students usually have four to five choices in their meal-selection and at the high school level there can be 15 to 20 options, she said. Meal plans go in a six-week cycle and already plans for the coming year have been set. “I’ve ordered 17 truck-loads of potatoes,” said Tsakalos. In a nod to current concerns, the district reduced sodium in the gravy five percent this year and will reduce it another five percent in the next year. “We can’t go ‘cold turkey’ or no one will eat it,” she said.

Turkey Pot Pie With Cornmeal Crust Recipe @CDKitchen

Saute onion in oil in a 3 quart nonstick saute pan over medium heat, stirring constantly, until tender. Reduce heat to low. Add the sour cream, 1/2 cup of the broth and 1/4 cup plus 2 tablespoons flour; cook, stirring constantly, for 1 minute. Gradually add remaining broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in 3/4 teaspoon salt and white pepper. Remove from heat and set aside. To make the crust: Combine flour, cornmeal, baking powder, salt and sugar in a large bowl; stir well. Combine egg, milk and applesauce; add to dry ingredients, stirring just until dry ingredients are moistened. Carefully spoon and spread batter over turkey mixture, making sure that the batter doesn't blend too much with the pie mixture. Bake uncovered for 35 to 40 minutes or until lightly browned and thoroughly heated. Depending on your oven, you may need to cover the crust in the last 10 minutes to avoid burning the edges.

Slow Cookers For Dummies

If you're preparing any of the recipes in this chapter, store turkey in 1-pound ... Turkey Potpie We always eat turkey potpie the Sunday after Thanksgiving. ...

At Oma's Table, More Than 100 Recipes and Remembrances from a Jewish Family's Kitchen

TURKEY POT PIE MAKES 6 SERVINGS Since my oldest daughter, Laura, has five children, she makes sure to put leftovers to good use. She shared this recipe with ...

Good Housekeeping Great Home Cooking, 300 Traditional Recipes

Turkey Potpie with Cornmeal Crust A chicken pie recipe appears in the 1796 book .American Cookery by Amelia Simmons, the first cookbook written by an ...

Poultry Recipes Galore, A Step Away from the Ordinary

For the last 45 minutes or so, remove the foil so the turkey will brown nicely. Turkey Pot Pie 1 (9 inch) double pie crust 4 Tbsp. butter 1 small onion, ...

Christmas: Discover what 20 million cooks picked as America’s best Christmas recipes

VoRChA “One of the best things about the holidays is that I get to make this turkey pot pie afterwards! This is a great recipe I have made over and over ...