United States
DePIIrtment of
Agriculture
Food and
Nutrition
Service
Mid-Atlantic
Region
Special Nutrition
Programs
Child Care Food
Program
Child Care Food Program
Cycle Menus and Recipes
U.S. DEPOSITORY
PROPERTY OF THE LIBRARY
MA'f 0 7 1990
University of North Carolina
a boro
Jan.
Feb.
Mar.
July
Aug.
Apr.
May
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Dec.
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CHILD CARE FOOD PROGRAM
CYCLE MENUS ANP RECIPES
Mid-Atlantic Region
Food and Nutrition Service, USDA
Child Care Food Program Unit
Special Nutrition Programs
March 1988
All meals served to children under the Child Care Food Program are served
at no separate charge regardless of race, color, sex, age, handicap or
national origin. There is no discrimination in admissions policy, meal
service or the use of facilities. Any complaints of discrimination should
be submitted in writing to the Secretary of Agriculture, Washington, D.C.
20250.
Acknowledgements
This publication was prepared by Lucy Mao, R.D., with editorial assistance
from Bernard Brachfeld, Ph.d., Gail Magee, and Margarita Maisterrena.
SOme of the material included in this publication was adapted and modified
from:
Nutrition and Food service Management
A Guide for Day Care Personnel
Life Skills Genter
Department of Home Economics
Montclair State COllege, New Jersey
September 1980
This publication was typ?d by Barbara Hunt, Gail Magee, and Patrice Thomas.
'!be cover for this publication was designed by Marian Wig.
CON"l'EITS
Introduction
Child Care Food Program Meal Pattern Charts
Seasonal Cycle Menus
Spring Cycle Menus
Summer Cycle Menus
Fall Cycle Menus
Winter Cycle Menus
Recipes
Appendix
Procedures For Developing Menus
Menu Planning Form (Ages 3 up to 6)
.Menu Evaluation Checklist
The cycle menus included in this publication have been carefully planned
and should be used and repeated in the same order. You will note that
each cycle provides menus for fifteen days. You should add one of your
favorite menus thus increasing the number of planned menus to sixteen days
which will be repeated four times each season. The extra day you add will
prevent the meals from being repeated on the same day of the week, thus
enabling you to provide children who may be in attendance a few days each
week with the opp::>rtunity to sample all the meals.
Feel free to be flexible and adventureous in substituting menus for
holidays, special occasions, and trips. Less IX>Pular menus should also be
replaced. These twelve-week cycle menus are designed for use in the Child
Care Food Program (cx::FP). Recipes are provided for many of the menu items
specified in the cycles. The symbol (+) that precedes a menu item denotes
a recipe that is listed in FNS Publication 86, Quantity Recipes for Child
care Qenters; (A) or (=) denotes a recipe variation of another recipe from
FN5-86, for which an applicable instruction and/or a recipe card number is
footnoted on the menu sheet. The symbol (-) denotes a recipe in this
publication, and the symbol (!) denotes a recipe included in our companion
publication, Cr~able Quick Bread Recipes for the CCfP,
The serving sizes indicated in the cycle menus are those required by the
regulations for children three through five years old. Please refer to the
CCFP meal pattern charts that follow this introduction for the proper
serving sizes for children younger than three years of age or older than
six years of age. For guidance in determining the proper quanti ties to
prepare for children of various ages groups, please refer to the following
FNS publications: PA-1331, Food Byying Guide for Child Nutrition Program§,
and FNS-64 A Planning Guide for Food Service in Child care Qenters. If you
require copies of any of these guidance materials, please contact your
State agency representative, or the Mid-Atlantic Regional Office of the
Food and Nutrition Service.
The recipes included in this publication are designed to provide 50
servings. If you need to adjust the recipes for a smaller or larger number
of servings, please follow the following procedures. On the front of the
recipe card, in the column headed "For servings" write the number of
servings needed. Divide this number by 50 to obtain a conversion factor.
Multiply the amount of each ingredient in the red.pe by the conversion
factor to obtain the required quantity for the number of servings desired.
Change decimal parts of volume measures to the nearest measurable amount.
Enter this amount in the recipe opp::>site the ingredient.
"Other Food" listed on some of the cycle menus represents optional
suggestions for enhancing the meals, and are not part of the required CCFP
meal patterns. You may of course always serve quantities of food in excess
of the minimum regulatory requirements, if warrented by children's needs.
Cycle menus provide for good management control and save time and money.
Some of the benefits of using cycle menus are 1) you can estimate your food
service costs more accurately in advance, 2) children will enjoy eating a
variety of meals, 3) time is saved in preparing menus, 4) staple items can
be ordered in bulk supply, 5) market orders can be repeated, 6) work
schedules can be adapted, and 7) you can be ensured that you consistenly
comply with USDA meal pattern requirements.
The appendix to this publication includes several other guidance materials
that should assist you in your meal service planning: Procedures for
Developing Menus, Menu Planning Form, and Menu Evaluation Checklist. These
materials will facilitate development of desirable and nutritious meals
that comply with requirements.
You may wish to share the seasonal cycles with the parents of your
children. These menus may be displayed on bulletin boards or used for
discussions during parent-teacher meetings. Ideally, your entire day care
community can become actively involved in the establishment of a sound
nutrition program that includes an effective menu planning process.
cm,n CARE FOOD PROGRAM HRAI, P!TTERRS
This chart lists the amounts and types of" t"ood to be served
to children 1 year old and older.
MEAL COMPONENTS
BREAD"AST
Milk
Juice or Fruit or Vegetable
Bread or Bread Alternate
including cereal, cold dry
or cereal, hot cooked
SHACK (SUPPLEMENT)
Select 2 out of 4 components
Milk
Juice or Fruit or Vegetable
Meat or Meat Alternate
Bread or Bread Alternate
including cereal,~ld dry
or cereal, hot cooked
LU~ OR SUPPER
Milk
Meat or Poultry or Fish
or egg
or cheese
or cooked dry beans or peas
or peanut butter and other
"butters"
nuts and seeds
Vegetable and/or Fruits
(2 or more total)
Bread or Bread Alternate
AGES 1 - 2
1/2 cup
1/4 cup
1/2 slice
1/4 cup or
1/3 ounce
1/4 cup
1/2 cup
1/2 cup
1/2 ounce
1/2 slice
1/4 cup or
113 ounce
1/4 cup
1/2 cup
1 ounce
1
1 ounce
1/4 cup
2 Tbsp.
1/2 ounce •
1/4 cup
1/2 slice
AGES 3 - 5 AGES 6 - 12
3/4 cup 1 cup
1/2 cup 1/2 cup
1/2 slice 1 slice
1/3 cup or 3/4 cup or
1/2 ounce 1 ounce
1/4 cup 1/2 cup
1/2 cup 1 cup
. 1/2 cup 3/4 cup
1/2 ounce 1 ounce
1/2 slice 1 slice
1/3 cup or 3/4 cup or
1/2 ounce 1 ounce
1/4 cup 1/2 cup
3/4 cup 1 cup
1 1/2 ounces 2 ounces
1 1
1 1/2 ounces 2 ounces
3/8 cup 1/2 cup
3 Tbsp. 4 Tbsp.
3/4 ounce • 1 ounce •
1/2 cup 3/4 cup
1/2 slice 1 slice
Milk includes whole milk, lowfat milk, skim milk, cultured buttermilk, or
flavored milk made from these types of fluid milk which meet State or local
standards.
Bread Alternate may also include an equivalent serving of items such as a roll,
biscuit, muffin, cooked enriched or whole-grain rice, macaroni, noodles, or
other pasta products.
• Nuts and seeds may be credited towards meeting only SO% of the meal/meat
alternate requirement.
Pattern
P.reakfast
Juice or Fruit -
112 cup
Bread - 112 slice
or cereal, RTE, -
113 cup
or cooked-1/4 cup
Milk 314 cup
Ot
lmlch or ~Q§r
~tor Alternate
1 112 oz cooked
2 Vegetable arxi/or
Fruit - 112 cup
Bread or Alternate
112 slice or
114 cup rooked
Milk 314 rup
Otmr Food
AM or FM &lack
(Choose 2; 1 liquid
only.)
Milk - 1/2 cup
Fruit, Vegetable or
tooir juices -
112 cup
Bread - 112 slice
or cereal, RTE -
113 rup
or oooked-11 4 cup
~tor Alternate
1/2 oz or
iv rot
1st Day
CK-ange slices -
112 cup
C:innam:xl toast -
112 slice
Milk - 314 cup
Cottage cheese-
3oz
Chef's saloo -
114 cup
Peach slices -
114 rup
Milk - 314 cup
ffiueberry llllffin
112
Awle juice
1/2 rup
Aroorican cheese-
112 oz
SPRim CYCLE Km* - I
2n:l Day 3rdDay 4th Day
Apple sauce - cnmge juice - Apple juice -
112 cup 112 rup 112 cup
Rais:in bran - Cooked wrnat cereal - Toast -
113 cup 114 cup 112 slice
Milk - 314 cup Milk - 314 cup Milk - 314 cup
Rml oooked egg
112
-tGrouncl beef arxi +Chicken salad sam- +'1\ma-rice loaf-spaghetti
- 112 wich - 112 on wrole 1 112 oz oooked
cup (1 112 oz wrnat bread - fish
oooked meat & 1 oz oooked chicken Green beans -
cheese)
Tossed salad -
114 cup
Pireapple cl1.mk.s
114 cup
French bread -
112 slice
Milk - 1/2 rup
Banana- 112
Celery sticks -
114 cup
with 112 mrd
cooked egg
Fresh fruit
114 cup
Milk - 314 cup
Milk - 1/2 cup
-Cornbread - 3 :inch
square
114 cup
Carrot & raisin
salad - 114 cup
""W'Wle wheat bread
- 112 slice
Milk - 314 rup
Tooato juice -
1/2 rup
Wlnle grain
Crackers-3
*Bread, pasta or modle products, arxi grains slnuld be wtx:>le grain or enriched.
Serv~ (portion size) are based on meal requirements for children ages 3 up to 6 years.
Ready-Te>-Fat (m'E) Cereal - 1/2 a.mce by we:ight if it is a dmse cereal like "graoola", etc.
5th Day
Sliced bananas -
112 rup
RIE crisp oats -
113 cup
Milk - 314 cup
'furkey breast -
1 112 oz oooked
turkey
Yam cooked-
114 cup
Collard greens -
114 cup
Biscuit - 1
Milk - 314 cup
Ck'ange juice -
1/2 rup
Rmi roiled egg -
1/2
Pattern
Breakf'ast
Juice or Fruit-
1/2 rup
Bread - 1/2 slice
or cereal, RI'E
113 rup or
cockoo 114 rup
Milk - 314 rup
other F1
4liXlh or atpper
Heat or Alternate-
1 112 oz cockOO
2 Vegetable am/or
Fruit - 112 cup
Bread or Alternate
112 slice or
114 rup ooolred
Milk - 314 rup
otrer Food
.AM or R1 ~
(Ch:x:>se 2; 1 liquid
only.)
Milk - 112 rup
Fruit, Vegetable or
their juices -
112 cup
Bread - 112 slice
or cereal, RI'E
113 cup or ooolred
114 rup,
t-mt or Alternate-
SPRIID CYCLE t-m.J* - OONI'HIJED
6th Day
Pineawle-grap&ftuit
juice -
112 rup
M..tffin - 112
Hilk - 314 rup
ScrarrDloo egg -
2 Tbs.
7th Day
Grapefhtit sectioos
- 112 rup
Toost - 112 slice
Milk - 314 rup
8th Day
Grape juice -
112 rup
Sreddoo wreat -
113 rup
Hill< - 314 rup
Grilloo cheese on -&rbequed chici<:en +Oven frioo fish
rye - 112 1 112 oz oookoo fillets ( 1 112 oz.
sanlwich with chici<:en oooked fish)
1 1/2 oz cheese Str~ beans - M:ixOO vegetables -
Tarato wedges - 114 rup 114 rup
1/4 rup M:3shed potatoes - Cole slaw- 114 rup
Cole slew - 114 rup -wh::>le wreat bread
114 rup -eom breed - 3 112 slice
Milk - 314 rup inch square Milk - 314 rup
F:tg-filloo rookie Milk - 314 cup
1
Apple juice -
112 rup
Raisin bread -
112 slice
Carrot sticks -
112 cup
\b>le grain
crackers-3
Pineapple juice -
112 cup
Cottage cheese
with rye toast -
112 slice
*Bread, p13ta or modle products, am grains sh:>uld be wh:>le grain or enriched.
9th Day
Chnge juice -
112 rup
French toast -
112 slice
Milk - 3/4 cup
~ (11/2 oz.
oookoo meat &
118 rup vegetable)
Sauteed zucchini
114 rup
Tossed salad -
114 rup
Italian bread
112 slice
Milk - 314 rup
Applesauce -
112 cup
Wlx>le wheat
crackers-3
Serv~ (portion size) are based on meal requiraralts for children ages 3 up to 6 years.
Ready-To-Fat (RI'E) cereal 112 cmtce by we:ight if it is a dense cereal like "granola", etc.
10th Day
Apple juice -
112 rup
Raisin Bran -
113 rup
Hilk - 314 rup
Fresh veeetable/
bar ley soup -
112 rup with
1/4 cup vegetable
+F€,g salad on
wmle wlEat ( 1
egg, 112 sarxiwich)
Chmge-grapeftuit
slices
114 cup
Milk- 3/4 wp
Milk - 112 cup
SlicOO banana -
112 cup
~no CYCLE r-au• - OONITWED
Pattern 11th Day 12th Day 13th Day 14th Day
Breakfast
Juice or Fruit- Awlesauce- Banana slioos - Chmge slioos - P:ineawl&-grape-
112 rup 112 rup 112 rup 112 rup fhrlt juice-
Bread - 112 slice I Pancake - 1 Slllll Com flakes- Toast - 112 slice 112 rup
or cereal, Jn'E Milk - 314 cup 113 cup Milk - 314 cup Bran nuffin -
113 cup or Milk - 314 rup 1 smll
c:xx:Koo 114 rup f.Ulk - 314 rup
Hilk - 3/4 CliP
otrerEcxxl
lllnch or fuooer
Meat or Alternate- lBmturgers - ..creamoo turtrey - +Sali!ICn-Rioe Loaf- ~omelets-
1 112 oz c:xx:Koo 1 112 oz c:xx:ked 1 112 oz c:xx:ked 1 112 oz oookoo 1 egg
2 V~table and/or meat turkey fish Peas - 114 rup
Fruit - 112 rup &mteed rucchini- Tossed salad witll Green beans - Apple wedges -
Bread or Alternate- 114 rup tarato slioos - 1/4 rup 1/4 rup
112 slice or am- 112 1/4 cup Boiled potatoes - Bisruit- 1
1/4rupoooked Milk - 3/4 rup Peach slioos - 114 rup Milk - 3/4 rup
lill.k - 314 rup Straroerries - 114 1/4 rup Rye tread-otter
Food rup with Italian bread - 112 slice
)'Oglll't 1 slice Milk - 314 cup
Hille - 3/4 rup
AM or FM ~
(Chx>se 2; 1 liquid
only)
Milk - 112 CliP Orange juice - Pineapple juice - Hilk - 112 cup Apple juice -
Fn.tit, Vegetable or 112 cup 112 rup Haro cooked ~ - 112 cup
their juices - Com DUffin- &'€8d sticks - 2 112 em Pearut tutter -
112 cup 112 1 Thsp with 2
Bread - 112 slice celery sticks
or cereal, mE-
113 cup, or
cooked - 114 rup
li=at or Alternate-
*Bread, [.aBta or rxx:x:Ue procltcts, am grains sb:>uld be whole grain or enriched.
~rv~ (portioo s:iz.e) are based on rooal requirel'tmts for children ages 3 up to 6 years.
Ready-T~Fat (m'E) cereal 112 cunce by we:lght if it is a dense cereal like "u-anola", etc.
15th Day
(hmge juice -
112 cup
catnml-
114 cup
Milk - 3/11 cup
+Lamb stew -
112 cup
(1 112 oz
rooked neat &
1/4 cup mixed
vegetables)
<llambe~rQt
salad-
114 cup
Roll - 1 ::ri18ll
1-Hlk - 3fll cup
Milk - 112 cup
Graham cracker ·s-
2
l_ -
Pattern
Breakfast
Julce or FmU -
112 rup
B~d - 112 slice
or cereal, Rl'E
113 rup or
oooke:l-11 4 rup
Hill< - 314 rup
othe
lunch or am~
l·mt or Alternate-
1 112 oz oooke:l
2 Vegetable arxl/or
Fruit - 112 rup
Fread or Alternate-
112 slice or
114 rup cooked
Milk - 314 rup
other Food
AM or Ill~
(COOose 2; 1 licpid
only)
N:I.Jk- 1/2 rup
Fruit, Vegetable or
their juices -
1/2 rup
P.read - 112 slice
or cereal, Rl'E -
113 cup
or oooked-1/ 4 rup
t·mt or Alternate -
1/2 oz or
ival t
1st Day
Banana slices -
1/2 rup
Raisin bran -
113 rup
Milk - 314 rup
=l-hcarooi & cmese
1/2 rup
Toosed salad -
1/4 rup with 1/2
tard cooked ~-
Fruit rup-1/4 rup
Bread - 1/2 slice
Milk - 314 rup
Milk - 1/2 rup
Blueberry DUffin -
1/2
SJtt!rn CYCLE tmJ• - I
2rrl Day 3rdDay
<hmge juice - ~-
112 rup ftuit juice -
P:ireapple-bran 112 rup
nuff:in- 1 ffiueberry pancake
Milk - 314 rup 1
Milk - 314 rup
+Olen tried livEr - ""1\ma salad sam-
1 112 oz
M3shed JX)tatoes -
114 rup
Fresh str~ beans
1/4 rup
B.isruit - 1/2
Milk - 314 rup
Fresh peach -
1 SJBll
Wlnle grain
crackers- 3
wich on wtx>le
wheat bread -
1 1/2 oz tuna
carrot am celery
sticks - 114 rup
Mlloo balls -
1/4 rup
Milk - 314 rup
P.imapple juice -
1/2 rup
Bread sticks - 2
*Bread, pazta or roodle products, am e;ra:ins &.ould be wtx>le grain or enriched.
4th ray 5th Day
Applesauce - Pin=apple slices -
112 c1Jp 112 cup
IDE crisp rice - Com nuffin - 112
113 rup Milk - 314 cup
Milk - 314 rup
-aven fried chicken +Deviled egg-
1 112 oz 2 halves
oooked nmt carrot & raisin
Tossed salad - salad - 3/8 cup
114 rup Fresh pltlll - 1
Grapeftuit-orange Bread - 1/2 f:lice
ftuit rup- Milk - 3/4 rup
1/4 rup
&:>rt roll - 1
Fresh strawberries Hilk - 1/2 rup
1/2 rup with -earn bread -
yogurt 3 inch square
Wheat crackers - 3
~rv~ (JX>rtloo s.tze) are based on rooal requirarents for children ages 3 up to 6 years.
Ready-To-Fat (Rl'E) cereal 1/2 ounce by we~t if it is a dense cereal l:ike "grarola", etc.
=~ Recipe ~19, use 4 314 loo of American cheese instead of tan am cheese. " Recipe E-2.
SM-6 CYCLE f.F.MJI - OONI'INJED
Pattern 6th Day 7th Day 8th Day 9th Day
~ast
Julce or Fruit- c:ranse juice - Awle juice- Grapefhdt sec- strawberries -
112 rup 112 cup 112 cup t:ions - 112 cup 112 rup
Bread - 112 slice Toast - 1/2 slice Raisin bran - English Ullffin - !Pancake- 1
or cereal, ID'E - Milk - 31lt cup 113 cup 112 Hille - 31lt rup
113 cup ScranDled em - Milk - 31lt CllP Milk - 31lt cup
or cooked-1/lt cup 2 Tbs.
Hille - 3/ It CllP
ou~r
I.J.mch or amoer
~t or Altema~ ihmn rice & +&iss steak rubes - Fish stid<.s - 3 +OU<i<en salad on
1 1/2 oz cooked beans - 31lt cup 1/lt cup meat & ( 1 112 oz fish) wmle wmat
2 Vegetable arxl/or (1 1/2 oz f!J.'8vy ( 1 1/2 oz Tossed salad - bread - 1/2
Fruit - 1/2 rup cooked meat) cxx:iced meat) 1/lt cup sandwich with
Bread or Alternate Diced carrots - Collard greem - Sauteed zoochini - 1 112 oz. meat
112 slice or 1/lt cup 1/4 rup 1/4 cup Carrot sticks -
114 cup cooked f.hlonwedges- Tam.to wedges - lbll - 1 srall 1/4 rup
Milk - 31lt rup 1/4 rup 1/4 rup Milk - 314 rup Pineapple cllmks-
Otrer Food French bread - ~- 114 rup
1/2 slice breai- 1/2 Milk - 314 cup
YJ..lk - 314 cup slice
Milk -n
AM or FM ~
(Clrose 2; 1 liquid
only)
Hille - 112 rup Milk - 1/2 rup Fresh peach - 1 Fresh blueberri~ 2'ucchini sticks -
Fruit, Vegetable or Banana- 112 Sesare crackers - 1/2 rup 112 cup
tmir juices - 3 with yog.ut Cottage cheese -
1/2 cup Bread sticks - 1oz
Bread - 112 slice 2
or cereal, ID'E -
113 cup or
oookoo-114 rup
~mt or Alternate-
112 oz or
t
*Pread, pasta or n:nlle proch.lcts, and grains sOOuld be wmle f!J.'81n or enricmd.
Servjfl&l (portion size) are based on meal requiremen~s for children ages 3 up to 6 years.
Ready-To-Fat (ID'E) cereal 112 oonce by weight if it is a dense cereal like "granola", etc.
"Use Recipe Card D - 11 variation, and Barbeque Sauce recipe attacmd.
10th Day
Banana slices -
112 rup
Cornflakes-
113 rup
Hilk - 31lt rup
"Barbequed b..trgers -
1 112 oz oookoo
meat
Cole slaw-
1/lt cup
Fresh peach - 1
am- 112
Milk - 314 cup
Apple juice -
112 cup
H:lrd cooked ~ -
1/2
SM·fll CYCLE KW• - roNlltiJED
Pattern 11th !By 12th !By 13th IBy 1lJth !By 15th !By
Breakfast
Juice or Fruit -
I
(hmge slices - Pineawle cb..uim- Awle juice- t~lon wedges - <range juice -
' I 112 cup 112 rup 112 rup 112 wp 112 wp 112 rup
Eread - 112 slice Toosted tsgel - m'E oat cereal - Bran llllN'in - French toast - Ci.rnmm toast -
or cereal, Jn'E - 112 113 wp 1 srall 112 slice 112 slice
113 cup or Milk - 3/lJ wp Milk - 3/lJ wp Hille - 3/lJ rup Milk - 3/lJ rup Milk - 3/lJ rup
oooked-11lJ rup Scroobled egg -
Hill< - 3/ lJ rup 2 'lbsp
Other F1
lJ.mch or amoer
~tor Alternate- Grilled cmese +(Nm oooked Mloaroo1 salro "'veal (Stties 1n Gro..lr¥1 beef arrl
1 112 oz oooked sardolich- 1/2 chicken- with cheese ~sauce- sp<lgOOtti-
2 Vegetable arxVor (1 1/2 oz 1 1/2 oz rubes am tma - ( 1 1/2 oz cooked 1/2 rup
Fruit - 112 cup cheese} ood<ed chickal ( 1 1/2 oz cheese meat & 11lJ wp Baked brocooli -
Bread or Alternate- ~:fnach salro - Toosed salad - & fish} vegetable) 1/lJ rup
112 slice or 1/lJ rup 1/lJ rup Carrot am pepper Tossed salad - Fresh grapes-
11lJrupoooked Purple plum with Fresh strawbelT:les stid<s-1/lJ rup 1/lJ CllP 1/4 wp
Mill{ - 3/lJ rup juice- 1 114 wp Fruit oockta1l - Com bread- 3 Bread - 112 slice
Other Food HiJk - r314 wp Brwn rice- 1/4 rup inch square Milk - 3/lJ rup
1/4 rup Milk - 3/lJ rup Milk - 3/lJ rupp
Milk- v~ a
AM or Ri &ack
(Cln>se 2; 1 liquid
only}
Hill< - 112 rup Awle juice- <range sl~- .Milk- 1/2 rup Blueberries - Fresh peach - 1
Fruit, Veg,etable or 1/2 rup 1/2 rup Ci.rmDDn toast - 112 rup with Cheese stick -
their juices - Pearut rutter - CIEese rubes - 112 slice . milk. 112 oz
112 cup 1 Tbsp with 1/2 oz \llx>le E!]'91n
Bread - 112 slice cradcers crackers-3
or cereal, Jn'E -
113 cup
or oooked-1/lJ rup
tmt or Alternate-
112 oz or
€QUi valent
t!flread, pasta or modle products, am f}'8ins sOOuld be wtx>le grain or enricOOd.
~rvjf1C;3 (lX>rtion size} are based on nml requiremnts fbr children ages 3 up to 6 years.
Rf..ady-To-Fat (m'E} cereal 1/2 Cllmce by weight if it is a dense cereal like "f)'aOOla", etc •
. ~ .. . . • .
Pattern
Breakfast
Juice or Fruit-
112 rup
Bread - 112 slice
or cereal, RTE -
113 rup or
oooked-114 rup
Milk - 3/4 rup
Other Food
l.J..mch or Sm~r
t-mt or Alternat&-
1 1/2 oz cooked
2 Vegetable arx:l/or
Fruit - 112 rup
Bread or Altemat&-
1/2 slice or
1/4 rup oooked
Milk - 314 rup
Other Food
AM or 1M &lack
(Clxlose 2; 1 liquid
only)
Milk - 1/2 rup
Fruit, Vegetable or
their juices -
1/2 rup
Bread - 1/2 slice
or cereal, RTE -
113 cup or
oooked - 1/4 rup
t-mt or Alternate-
1/2 oz or
valent
1st Day
Sliced banams -
112 rup
Cornflakes-
113 rup
Milk - 314 rup
+Oven-cooked
chicken-
1 112 oz rreat
Mixed green salad
114- rup
Orange slices -
114 CliP
full - 1 S!Bll
Milk - 314 rup
Fruit rup-
112 rup
Cottage cheese -
1oz
FAIL CYCLE m~J* - I
2rrl Day 3rdDay 4th Day
(range juice - Pineawle-grape- Sliced peaches -
112 rup ftuit juice - 112 rup
Com grits - 114 rup 1/2 rup Cheesed toast -
Milk - 314 rup Toast - 112 slice 1/2 slice
Milk - 314 rup Milk - 314 rup
'"Baked victory -Chicken broth -~ foo yung-garden
dinner - with farina 1/2 rup ( 1 egg
112 rup ( 1 112 dtmpl~- & 1/4 rup
oz meat, 1/8 ( 114 rup dlllp- vegetable)
rup vegetable, 1~ & 112 rup Pineawle clrunks -
& 1/4 rup rice) ::wp) 1/4 rup
Tossed sala::l - '1\ma Sala::l - Bread - 1/2 slice
318 rup 113 rup ( 1 112 Rice - 114 cup
Milk - 3/4 rup oz rreat & 118 Milk - 314 rup
rup vegetable)
Sliced tooatoes &
rucmbers -
318 rup
Milk - 3/4 CUP
Milk - 112 rup Milk - 112 rup Apple cider -
~ial date Peanut rutter - 1/2 rup
I!l.lffin - 112 1 'I'bsp on Cheese rubes -
crackers 1/2 oz
*Bread, pasta or modle products, am grains smuld be wrole grain or enriched.
Serv:~Ilg3 (portioo size) are based on meal requirem:nts for children ages 3 up to 6 years.
Ready-To-Fat (RI'E) cereal 112 cm1ce by we:ight if it is a dense cereal like "graoola", etc.
5th Day
Grapeftui.t sec-tions
- 1/2 rup
Toasted bagel -
1/2
Milk - 314 rup
Hard oooked egg -
112
-Sa.lnm loaf -
1 112 oz cooked
fish
Peas & carrots -
1/4 rup
Apple wedges -
114 rup
French bread -
1 slice
Milk - 314 rup
Hilk - 1/2 rup
Peanut rutter-
1 'I'bsp & 2
celery sticks
Pattern
Breakfast
Juice or Fruit -
112 rup
Bread - 112 slioe
or cereal, ID'E -
113 rup or
rooked - 114 rup
l-1Jlk - 314 rup
other Fcxx:l
4mch or fupper
~eat or Altema~
1 112 oz oooked
2 Vegetagle am/or
Fruit - 112 rup
Bread or Altema~
112 slice or
114 rup rooked
Milk 314 rup
other Food
AM or Ft1 &lack
(Cln:>se 2; 1 ]jqrld
only)
l-'Jlk- 112 rup
Fruit, Vegetable or
their juires -
1/2 rup
Bread - 112 slice
or cerea.l, Jn'E -
113 rup
or oooked-114 cup
tmt or Alternate-
112 oz or
ival t
6th tay
<range slires -
1/2 cup
Far:fm - 114 cup
Milk - 314 rup
"1@gplant panoosan
( 1 1/2 oz oooked
reat & 114 rup
vegetable)
Fruit rup-
114 rup
Italian bread -
1 slice
Milk - 314 rup
Awle juice-
112 rup
Com JJJJffin -
112
FAIL CYCLE t£tV• - <nll'UIJFD
7th~ 8th tay 9th tay
Grapefruit ~ Tangerire sectioos- Banana slires-tions
- 112 rup 112 rup 1/2 rup
Wh:>le wheat toast- IPareake- 1 mE wreat nares-
112 slice Milk- 314 rup 113 rup
lbt cb:>oolate - !ID.k - 314 rup
314 rup (Mlde
with milk)
Baked haddodc -
1 1/2 oz oooked
fi5h
~inach- 114 rup
Baked yans ._
1/4 rup
lbm bread- 3
inch square
Milk - 314 rup
ftilk - 1/2 cup
Raisin bread -
112 slice
"Thrlrey tetrazzini(
1 112 oz oooked
turtrey' 1/8 rup
vegetable ani 114
rup ~tti)
Tossed salad with
tarato slices -
318 cup
Milk - 314 rup
Awle wecJs.es -
112 rup
Cottage cOOese-
1oz
+Fgg salad-
113 cup ( 1 egg
& 1/8 cup
vegetable)
carrot & celery
sticks-
318 rup
"1-llx>le wheat bread
112 slioe
Milk- V4 rup
<range sections -
1/2 rup
Bread sticks - 2
*Bread, pasta or modle products, am grains amuld be wtx>le grain or enriched.
Servjngs (portioo size) are based on rreal requirements for childrEn ages 3 up to 6 ~-ears.
Ready-To-Fat (mE) cereal 1/2 CUlce by weight if it is a dense cerea.l like "gramla", etc.
10th tay
Aprioot halves -
1/2 rup
French toast -
112 slice
Milk - 3/4 rup
-california style
beef ani rice -
112 cup ( 1 112
oz cooked ueat
ani 114 cup
vegetable)
-~rwt salad -
1/4 cup
Bisruit - 1 mBll
Milk - 314 rup
Milk - 1/2 rup
Jn'E cerea.l -
113 rup
-------------------------------~~------
FAIL CYCLE KID* - CXM.IN.JED
Pattern 11th ~y 12th ~y 13th ~y 14th Iay 15th Iay
Breakf'ast
Juice or ftuit - ~juice- Aprioot tBl.ves - .Awle juice- . Grapefh.dt ~ Fruit rup-
1/2 rup 112 rup 112 rup 112 rup t:ions - 112 rup 112 rup
Bread - 112 slice Bran DUffin- 112 arttered toaSt - .I Paooake - 1 CBtmeal - 114 rup Bagel- 1/2
or cereal, RTE - Milk - 314 rup 112 slice Milk - 314 rup Milk - 314 rup Milk - 314 rup
113 cup lbt clx>oolate - ISrd rooked egg -
or oodred-114 rup 314 rup (Mlde 112
Hl.lk - 314 rup with milk)
ou~r food
llllXlh or fuDOer
t-mt or AltErm~ ..arld<en Vegetable -Chiciren stew & Fish sticks - 3 tbtato & beef '1\nirey breast -
1 112 oz oodred soop - 112 rup rice- (1 112 (1 112 oZ casserole- 1 1/2 oz rooked
2 Vegetable arxVor ( 1 oz CXlOked oz rooked rooked fish) 1/2 rup ( 1 112 turirey
Fruit - 112 rup chicken, 114 rup chicken, 118 Fresh spinach - oz rooked meat YCIIIS - 114 rup
Bread or Alterna~ vegetable) rup vegetable & 114 rup & 1/4 rup Collard greens -
112 slice or grilled cheese 114 rup rice) Carnld pears - vegetable) 114 rup
114 rup rooked samwich - 112 Toosed sala:i - 114 rup Applesauce - Biscuit - 1 small
Milk 314 rup Apple wedges - 318 rup lbll - 1 SJBll 114 rup Milk - 314 rup
other Food 114 rup Com tread- 3 Milk - 314 rup Rye tread-
Milk - 314 rup inch square 112 slice
Milk- V4 rup Milk - V4 <l.1D
AM or 1M S'lad<
(Clrose 2; 1 liquid
only)
Milk - 1/2 rup Milk - 1/2 rup Fresh ftuit rup Milk - 1/2 rup Awle wedges - Fresh pear-
Fruit, Vegetable or futtered toast - with orange Cornflakes - 112 rup 1/2
treir juices - 112 slice slices- 113 rup ~toast- Pearut rutter -
112 rup 112 rup 1/2 slice 1 Tbsp on 2
Bread - 1/2 slice Graham crad<ers - ooda crad<ers
or cereal, RTE - 2
113 rup
or ooolred-114 rup
M:at or Alternate-
1/2 oz or
eouivolent
*Iread, pasta or modle products, arx:l grains sh:xlld be wtx>le grain or enriched.
Serv~ (portioo s:l.ze) are based on rreal ~ts for children ages 3 up to 6 years.
Re00y-To-Fat (RTE) cereal 1/2 CU1ce by we~t if it is a dense cereal like "granola", etc.
Pattern
lhlakfast
Juice or Fruit-
1/2 rup
Bread - 1/2 slice
or cereal, HTE -
113 rup or
rooked - 114 rup
Milk - 314 rup
Cltherf:ood
Wooh Q[ fuooer
t-mt or Alternate-
1 1/2 oz oool<ed
2 Vegetable ani/or
Fruit - 1/2 rup
Bread or alternate-
1/2 slice or
1/4 rup oooked
Mill{ - 314 rup
otrer Food
AM or H1 ::mat
(Ctoose 2; 1 liquid
only}
Milk - 1/2 rup
Fruit, Vegetable or
treir juices -
112 rup
Bread - 1/2 slice
or cereal, HTE -
113 rup
or cooked-1/ 4 rup
lfilt or Alternate -
1/2 oz or
equiva],ent
1st D:ly
Banana slices -
1/2 rup
WOOle wheat tread-
1/2 slice
Milk - 314 rup
~rice am
erant beef-
1/2 rup
( 1 112 oz oool<ed
neat & 114 rup
vegetable)
Fruit rup-
114 rup
Hard roll-
1 smll
Milk - v !l !lm
Milk - 1/2 rup
Graham crackers -
2
WINI'ER CYCLE !£til* - I
2m Day
.Awle juice-
1/2 rup
Pfneawle bran
llllffin-
1 SJB1l
Milk - 314 rup
Baked filet of
sole- 1 1/2
oz rooked fish
Glazed hltterrut
sq.esh-
1/4 rup
st.r~ beans -
114 rup
Rye tread-
1/2 slice
Milk - V!l am
P:fmawle-grap&ftuit
juice-
1/2 rup
Pearut hltter -
1 'Ibsp on
crackers
3rdD:ly
Fresh awle
slices-
1/2 Wp
WOOle grain
cradcers- 3
Milk - 314 rup
-~ nmtl::alls
1 1/2 oz
oooked nmt
carrots - 1/4 rup
Cole sla~-
114 rup
~tti-
1/4 rup
Milk - 314 rup
P:fmawle juice -
1/2 rup
Bread stici{s - 2
'Eread, ~XLSta or n:xxU.e prod.lcts, am grains strJuld be wmle grain or enriched.
4th D:ly
Aprioot halves-
1/2 rup
Cbm flakes-
113 rup
Milk - 314 rup
Baked scraii>led
eggs with
cmese-
(112 eeg &
1/2 oz clYaese)
li:ne fries -
1/4 rup
Sp:im.ch - 1/4 rup
Broad-
1/2 slice
Milk - v !l !J.W
Chm&e juice -
1/2 rup
Cbttage cmese
(optional} on
wreat crad{ers -
3
Serv:ings (portion size) are based on neal requiralmts for children ages 3 up to 6 years.
Ready-To-Fat (m'E) cereal 1/2 COlee by weight if it is a dense cereal like "graoola", etc.
5thD:ly
Grapef'ruitsec-tions
-
1/2 rup
Toast - 1/2 slice
Hill< - 314 rup
Hard cooked egg -
1/2
-+Chici{en clx:lp ruey -
1/2 cup (1 1/2 oz
cooked chid{en}
Rice - 1/4 cup
Tossed Salad -
1/4 rup
Pineapple chunks -
1/4 cup
Milk - 3/4 rup
cmese rubes -
1/2 0~
with 4 celery
sticks
Tamto juice -
1/4 cup
l
wrnrm CYCLE t£ID• - <nmmED
Pattern 6th ~y 7th ~y 8th ~y 9th ~y 1oth ~y
Freakfast
Juice or Fruit- Awle juice- Pfmawle juice - Chlnge juice - <range slices - Pireawle-grape-
1/2 rup 112 cup 112 cup 112 cup 1/2 rup ftuit juice -
Bread - 112 slice Jn'E oo.t IW'fs - Cheesed toast - wtmt IJilff:l.n - futtered oom 112 rup
or cereal, RTE - 113 cup 112 slice 1 srul grits - 1/4 cup French toost -
113 rup or Milk - 314 cup Milk - 3/4 cup Milk - 314 rup 1-fillc - 314 CllP 1/2 slice
ood<Erl - 1/4 cup Milk- 314 rup
tllik - 3/4 CllP
other Food
I..unch or Smoer
t-mt or Alternate- -+H:at I.oof - -+Baked chicken - -tM!cararl & Cheese Baked hack:lock - +tavy bean soup-
1 1/2 oz oooked 1 slice 1 112 oz. with tan- 1 1/2 oz oooked 113 rup
2 Vegetable arxl/or (1 1/2 al: oooked ch1dren 113 cup fish &xla cardcers - 3
Fruit - 1/2 cup ood<ed treat) Collard greens - ( 1 112 oz oooked Carrots - 1/4 rup Green salad -
Bread or Alternate- M:lsmd JX>tatoes - 114 CllP nmt & cheese) So/iss chard - 114 CllP
1/2 slice or 1/4 rup Applesauce - Cole slaw- 1/4 cup Canned · pears -
114 wp oooked Pms - 114 CllP 114 CllP 1/4 cup PLtrperniclrel. 1/4 rup
Milk - 314 rup BreOO- &wn rice- Apple wedges - bread- Milk - 314 rup
other Food 112 slice 114 CllP 1/4 CllP 1/2 slice
Milk - 314 cup Milk - 314 rup BreOO- Milk - 314 CllP
1/2 slice
Milk- V!l gm
AM or 1M &lad<
(ClXX>se 2; 1 li<pid
only)
Milk - 1/2 cup f.filk - 1/2 rup Fruit rup- Milk - 112 cup Corn flakes - Bilk - 1/2 rup
Fruit, Vegetable or Peanut ruttered 1/2 rup Celery sticks wj.th 113 rup with Graham cracket'S -
the:ir juices - toast- SesaDe cradrers - pearut b.ltter OOnal1a slices 2
1/2 rup 1/2 slice 3 1· Thsp Milk - 1/2 rup
Bread - 1/2 slice
or cereal, RTE -
113 cup or
oooked - 1/4 rup
t-mt or Alternate-
1/2 oz or
eouivalent
tfBread, pasta or modle products, and grains slnuld be wmle grain or enriched.
~rv~ (portion size) are based on neal requil'E'Ilalts for children ages 3 up to 6 years.
Ready-T~Fat (Jn'E) cereal 1/2 a.mce by we:ight if it is a dense cereal Hke "granola", etc.
Pattern
Breakfast
Juice or Fruit -
1/2 rup
Bread - 112 slice
or cereal, JlTE -
113 cup or
oook00-1/4 cup
Milk - 3/4 cup
otherFocxi
IJ.mch or fupper
Meat or Alternate-
1 112 oz oookOO
2 Vegetable arxVor
Fruit - 1/2 rup
Bread or Alternate-
112 slice or
114 rup oooked
Milk - 314 cup
other Food
WINl'm CYCLE f.fiDI - OJNI'HlJED
11th ray
.Awle juice-
1/2 rup
!Pancake- 1
Milk - 314 rup
12th ray
Ch!nge juice -
112 CliP
Toast-
112 slice
H:ilk - 3/4 cup
Scrani>led eggs -
2 TOOp
+Ovm fried liver - -+Gro.md beef &:
1 112 oz ~tti -
oookOO liver 112 cup
Parsley potatoes - ( 1 112 oz oooked
114 rup meat &: cheese)
Peas - 114 rup Tossed salad -
"'WlDle wheat 114 cup
bread - 112 French bread -
slice 112 slice
13th ray
Banana slices -
112 cup
Raisin bran -
113 CliP
Milk - 3/4 CliP
+Chi~ vegetable
ooup-
112 CliP
(1 oz oooked
meat &: 114 CliP
vegetables)
Pearut rutter
sandwich - 112
( 1 'Ibsp peamt
14th ray
Grapefruit sections
- 112 CliP
Oatmeal - 114 CliP
Milk - 314 CliP
Fish sticks - 3
(1 112 oz
oooked fish)
~:inach - 114 CliP
Camed pears -
114 cup
Roll - 1 SJB1l
Milk - 314 cup
Milk - 314 cup Pineapple clllnks - rutter) on 112 slice bread
AM or :EM &Jad(
(cmose 2; 1 liquid
only)
Milk- 112 cup -Chmge saloo -
Fruit, Vegetable or 112 cup
their juices - Crackers - 3
112 cup
Bread - 112 slice
or cereal, JlTE -
113 rup or
oookOO - 1/4 rup
M9at or Alternate-
1/2 oz or
1/4 cup
Milk - 314 CliP
.Awle wedges -
1/2 cup
Bread sticks - 2
canned peacres -
114 rup
Milk - 3/4 am
Milk - 112 rup
-eorn bread - 3
inch square
'Bread, pasta or modle products, am grains sh:ruld be wmle grain or enriched.
Awle juice-
1/2 CliP
Graham crackers -
2
Serving;3 (portion size) are based on rreal requ:i.rements for children ages 3 up to 6 years.
Ready-To-Fat (RI'E) cereals 1/2 ounce by weight if it is dmse cereal like "granola", etc.
15th ray
P:ineawle chunks -
112 CliP
Corn lll.lff:in - 112
Milk - 314 rup
-+Beef stew -
112 cup ( 1 112
oz oooked beef &
114 cup vegetables)
Fresh pear - 112
Bread - 112 slice
Milk - 314 CliP
Banana shake -
( 114 CliP banana
& 112 rup milk)
Sesaoo crackers -
3
Barbequed Chicken
I
Ingredients 50 Servings IFor ____ Servings !Directions
--------------------- ------------- ----------------'--------------------------- Chicken, 5 (2 3/4 lb) 14 lb 11. Wash and dry pieces of
cut in 12 pieces: I chicken and arrange them
Breast quarters
Drumsticks
1/2 thighs with backs
Wings
Recipe (below) cooked
barbeque sauce
I
I
I
12.
I
I
I
I
13.
in single layers on
greased sheet pans.
Bake at 400 degrees until
golden brown, about 1/2
hour.
Pour barbeque sauce over
chicken and continue to
bake 1/2 hour.
Serving: 1 drumstick, 2 wings, 1/2 thigh with back or 1/4 breast is equivalent to 1
1/2 oz of (cooked) lean meat.
Cost per serving ____ Cooked Barbeque Sauce
Ingredients 50 Servings IFor ____ Servings 1Directions
---------------------------------'---------------- -------------------------- Tomato Puree
Water
Vinegar
Salt
Chili powder
Worcestershire
Onions, grated
Lemon, sliced
Cost per serving ____ 2 qt
2 qt
1 cup
1/2 tsp
1/2 tsp
1 tsp
1/4 cup
1
1 1. Combine all ingredients.
2. Simmer 15 minutes.
3. Baste chicken or meat with
sauce during cooking.
California Style Beef and Rice
I I
Ingredients 150 Servings IFor __ Servings ·!Directions
--------------------'-------------'----------------~-------------------------- Ground beef, lean 16 lb 8 oz I 11. Brown ground beef, drain
I I I fat.
_______________ ! I '----------------~~--
Rice, enriched 11 qt I 12. Cook rice (Card B-3) 1
~C~d~o~n~o~t~w~a~sllhL) ________ I I ! _______________________ Onions, diced fine 12 1/2 cups 3. Saute onions, green
(1 lb) peppers and celery.
Green peppers, sliced
fine
Celery, sliced fine
Canned tomatoes
Salt
Pepper
Garlic powder
2 1/4 cups
(1 lb)
2 1/2 cups
2 1/4 qt
(4 lb 13 oz)
1 Tbsp
1/4 tsp
1 tsp
4. Add canned tomatoes to
sauteed vegetables.
5, Add rice, vegetables and
seasonings to beef.
Mix well and serve.
Serving: 1/2 cup provides the equivalent of 1 1/2 oz of cooked lean meat, 1/4 cup
vegetable and 1/8 cup of cooked rice (1/4 bread alternate).
Cost per serving ___ _
1 See FNS 86, Quantity recipies for child care centers.
Chicken Stew and Rice
I
Ingredients 50 Servings 'For ____ Servings Directions
Rice, enriched (Do
not wash rice.)
Salt
Water
1 qt
tsp
1 3/4 qt
5 (2 3/4 lb) chickens, 14 lb
cut in 12 pieces
Potatoes, peeled and
cut into pieces
Tomato sauce
Water
6 1/2 cups
(3 lb 2 oz)
2 - 16 oz
cans
1 qt
1. Cook rice (Card B-3) 1
2. Thaw frozen chicken (Card
D-8). 1 Wash and dry
pieces of chicken and
place in large kettle or
stock pot.
3. Add potatoes, tomato
sauce and water, mix
well.
Sofrito Seasoning Basel4 Tbsp 14. Add sofrito, garlic
I I powder, bay leaves,
Garlic powder 12 tsp I paprika and salt to
I I chicken and potatoes.
Bay leaves 14 I
I 15. Cover and simmer until
Paprika 14 tsp I tender, approximately
I I 1 1/2 to 2 hours.
Salt 14 tsp I
-------------------'--------------------------'------------------------- Serving: 1/4 breast, 1 drumstick, 2 wings or 1/2 thigh with back provides
1 1/2 oz cooked chicken, 1/8 cup cooked vegetable and 1/2 bread
alternate.
Cost per serving __ _
1 - See FNS-86, Quantity recipes for child care centers.
Egg Foo Yung
I
Ingredients 150 Servings For ____ Servings Directions
--------------------'------------- ---------------- -------------------------- Eggs 125 large
Ham or chicken, 12 lb
cooked, diced
Bean sprouts, canned,
drained
3 #303 cans
{16 oz can)
Green peppers, chopped 1 1/2 cups
{ 1/2 lb)
Onions, chopped
Celery, chopped
Sugar
Soy sauce
Pepper
Oil, to grease pan
1 1/2 cups
{1/2 lb)
2 cups {1 lb)
1 Tbsp
1/4 cup
I
1/2 tsp
1/4 cup
1. Beat eggs well.
2. Add meat, bean sprouts,
green peppers, onions,
celery, sugar, soy sauce,
pepper to eggs and beat
lightly.
13. Grease baking pan {about
I 12 x 20 x 2 inches.)
I
14. Add egg, vegetable and
meat mixture.
15. Bake at 350° {moderate
I oven) 12 minutes. Stir
mixture twice after eggs
have started to set.
Serve with #8 scoop {1/2
u
Serving: 1/2 cup provides the equivalent of 1 1/2 oz of cooked lean meat and 1/8 cup
vegetable.
Cost per servin.e.g _ _
Eggplant Parmesan
I
Ingredients 50 Servings For ____ Servings !Directions
---------------------------------- ----------------~--------------------------- Eggplant, peeled and
sliced 1/2 inch
thick
Bread crumbs
Tomato sauce
Beef, lean ground
Cheese, diced (mozzarella
or monterey
jack)
Parmesan cheese
7 lb 8 oz
5 cups
1 #10 can
4 lb 5 oz
1 1/2 qt
(1 lb 8 oz)
1 cup (3 oz)
I
I
I
11. Place slices into 2 well
I greased 12 x 20 x 2 inch
I pans (in single layer).
I
12. Sprinkle eggplant with
I bread crumbs. Bake in
400° oven 20 to 25
minutes or until bread
crumbs are toasted.
13. Remove from oven.
14. Pour sauce over eggplant
slices, covering all
a ers
15. Brown beef and drain off
I fat.
I
16. Cover slices with chopped
I beef.
I
17. Sprinkle diced and grated
I cheese over beef.
I
18. Bake in 400° oven for
I 15 to 20 minutes and
Serving: 1 piece, about 4 x 4 inches will provide the equivalent of 1 1/2 oz of
cooked lean meat and 1/2 cup vegetable.
Cost per serving~----
Ingredients
Chicken, 5 (2 3/4 lb)
Cut in 12 pieces
Biscuit mix
Paprika
Salt
fet!~er
Margarine, melted
Oven Fried Chicken
150 Servings 'For __ Servings
14 lb
3 cups
1 Tbsp
1 tsp
1 ts12
1/4 cup
Directions
1. Thaw frozen chicken
(Card D-8) 1 wash pieces
and 12at dry
2. Mix biscuit mix, paprika,
salt and pepper and coat
washed chicken.
3. Melt fat in baking pan.
Place chicken, skin side
down in pan. Bake uncovered
at 375° for 35
minutes. Turn. Bake
uncovered about 15 more
minutes.
Serving: 1/4 breast, 1 drumstick, 2 wings or 1/2 thigh with back provides
1 1/2 oz. cooked chicken meat.
Cost per servino.g _ _
1 - See FNS-86, Quantity recipes for child care centers.
Biscuit Mix
I
Ingredients 113 2/3 cups !For __ Servings Directions
____________________ l~m~ixA---------~-----------------------------------------
Flour, A.P., Enriched
Instant nonfat dry
milk
Baking powder
1 10 cups I
I I
11 2/3 cups
I
I
I
1/3 cup
I
I
I
I
I
1. Mix dry ingredients
thoroughly in a large
container (6 to 8 quart
capacity).
=S=al_t~--------------- -2~1/~2~t~suP~---'-------------------------------------------
Shortening 1 2/3 cups 2. Cut in shortening with
pastry blender or mixer
until fine crumbs are
obtained and shortening is
evenly dispersed.
13. Store, tightly covered, in
I refrigerator. Use within
I 3 months.
I
14. Use for fried chicken
I above; also for biscuits,
I muffins, pancakes.
I
--------------------------------- ----------------'---------------------------
Potato and Beef Casserole
Ingredients
Green peppers,
chopped
Onions, chopped
Corn, canned,
drained
Tomato sauce
Pepper
Sugar
Cheddar Cheese,
grated
50 Servings
2 1/2 cups
(1 lb)
2 1/2 cups
( 1 lb)
14 #303 cans
1 #10 can
1/4 tsp
1 Tbsp
13 oz
Serving: 1/2 cup provides the equivalent of 1 1/2 oz
vegetable.
Cost per servino.g _ _
1- See FNS-86, Quantity Recipes for Child Care Centers
I
I
I
13.
I
Continue cooking until
tender.
4. Stir in corn, tomato
sauce, pepper, sugar
and potatoes. Spoon into
greased 12x20x2-inches
pan.
5. Sprinkle with cheese.
6. Bake in preheated 350°
oven 45 to 55 minutes.
cooked lean meat and 1/4 cup
Ingredients 50 Servings
Milk, scalded 1/2 cups
Bread cubes, 8 slices
soft
Salmon, canned, flaked 4 lbs
Paprika
Lemon rind, grated
Lemon juice
Eggs, beaten
1/2 tsp
,1/2 tsp
I
:1/4 cup
I
18 large
I
Salmon Loaf
For __ Servings Directions
1. Mix milk and bread cubes.
2. Add salmon and other
ingredients.
3. Mix lightly.
4. Place in greased baking
pan (12 x 20 x 2 inches).
Shape mixture into 2 equal
lengthwise loaves.
I 5. Bake at 325° for 1 1/4
---------------'----------- -------------------~h~ou~rLs~·------------------
Serving: 1 piece about 3/4 inch equivalent to 1 1/2 oz of cooked lean meat.
Cost per serving~----
Ingredients
Ground Beef, lean
Egg, beaten
Onion, grated
*Rice, enriched,
partially cooked
or
50 Servings
6 lb
6 large
1/2 cup
4 cups
**Potatoes, mashed 14 cups
I
Spanish Meatballs
IFor __ Servings Directions
1. Mix all ingredients except
tomato sauce, sofrito, and
water.
2. Measure meatball size with
No. 16 (2 oz.) dipper.
3. Place in greased baking pan
12x20x4-inches.
Green Peopers. choopedl~1~t-2_c~u~o~----- -------------------------------
Tomato sauce, canned 14 16 oz cans 4. Mix sauce with sofrito
I and water. Pour over
Sofrito Seasoning Basel4
I
Water 12
I
I
Tbsp
cups
meatballs.
5. Cover tightly with foil
and bake at 325° for
1 1/2 hours.
Serving: Two (2 oz) meatballs supply the equivalent of 1 1/2 oz cooked lean meat and
1/8 cup vegetable.
Cost per servingo.....----
* See FNS-86, Quantity recipes for child care centers. Card B-3.
** Instant mashed potato instructions. Card H-5.
Ingredients
Spaghetti, enriched
Boiling water
Onions, chopped
Green peppers, chopped
Mushrooms, sliced
Margarine
Flour, All-Purpose,
Enriched
Soup base
Milk
150 Servings
I
lb 8 oz
1 1/2 gal
cup
1 cup
4 cups
I ( 1 1/2 lb)
2 cups
(1 lb)
1 1/3 cups
1 1/2 oz
Turkey Tetrazzini
For __ Servings Directions
1. Cook spaghetti ~Card B-2,
through step 3) Drain.
2. Saute onions, green
peppers and mushrooms in
margarine until tender
(about 10 minutes).
3. Add flour and soup base,
stirring constantly.
4. Gradually add water stirring
constantly; cook
until smooth and thickened
(about 10 minutes).
1 qt 5. Gradually stir in milk
------------'----------- -------------- and simmer for 5 minutes.
Turkey, cooked
and cubed.
14 lb 6. Add turkey, pepper and
I spaghetti.
I
LP=e~p~p=e~rL._b~l=a=c~k~----1~1~/~2_t~s~o~--- --------------- ---------------
Parmesan cheese,
grated
14 1/4 cups 7. Pour into greased 12 x 20
I I x 2 inches pan.
I 18. Sprinkle with cheese.
I 19. Bake at 350° for 15 min-
--------------------1 l _ u~t~e~s~·~----------------
Serving: 1/2 cup provides the equivalent of 1 1/2 oz cooked lean meat, 1/8 cup
vegetable, and 1/2 bread alternate.
Cost per servino.g _ _
1 - See FNS-86, Quantity recipes for child care centers.
Veal Patties in Spanish Sauce
I
I
Ingredients 150 Servings
I
I
Veal patties• 6 lb 12 oz
Onions, chopped 2 cups
Green peppers, chopped 1 cup
Oil
Flour
Tomatoes, canned
Pepper, black
Bay leaves,
crushed
1/4 cup
3 Tbsp
1 #10 can
1 tsp
1 tsp
IFor __ Servings I Directions
I ---------------'------------------------ 11. Place patties in baking
______________ l _ ~p~a~n~<~1~8ex~26~x~1~-~i~n~c~h~es~)·~---
2. Cook onions and green
peppers until onions are
clear (in oil) •
3. Blend in flour.
4. Add tomatoes and
seasoning.
5. Stir and cook until
slightly thickened.
6. Cover patties with sauce
and bake for 1 hour at
350°
Serving: 1 pattie provides the equivalent of 1 1/2 oz cooked lean meat and 1/4 cup
vegetable.
Cost per serviiD!: 0 ___ _
• Ground veal if used, use 2 ounces raw per patty, will provide 1 1/2 oz cooked
veal.
Baked Broccoli
I I
_In_g_r_e_d_i_e_n_ts_ _________ 1l 50_ _S_e_r_v_in_g_s_ __ lI F_o_r_ _____S _er_v_i_n_g_s __'_D_i_r_e_ct_i_o_n_s ______________ Frozen broccoli
Stuffing mix
Margarine
Cream of celery soup
canned (condensed)
13 lb pkg I 1. Cook broccoli in small
I
I
12 qt (dry or
I prepared
I
11/4 cup
I
14 cans
1(10 1/2 oz
each)
amount of water for 3
minutes.
2. Melt margarine and combine
with stuffing mix.
3. Grease a 7 x 11 inch
shallow pan.
4. Layer half of broccoli
in bottom with half of
soup and half of crumb
mixture.
5. Repeat layers.
6. Bake at 350° for 25
minutes.
Serving: 1/2 cup provides the equivalent of 1/4 cup of vegetable.
Cost per servino.g ___ _
Glazed Butternut Squash
I
Ingredients 150 Servings For ____ Servings Directions
---------------------~------------- ---------------- -------------------------- Butternut squash 18 lb
I
I
I
Brown sugar 11 cup
I
I
Cinnamon 12 tsp
I
Nutmeg 11 tsp
I
I
Salt 11 tsp
I
Margarine 11/4 cup
Serving: 1/4 cup is equivalent to 1/4 cup of vegetable.
Cost per servino.g _ _
1. Peel, seed and slice the
squash.
2. Steam with small amount of
water for 15 minutes.
3. Drain squash.
4. Arrange squash in single
layer in a greased shallow
baking dish.
5. Mix sugar, salt and
spices and sprinkle over
squash.
6. Drizzle with melted
margarine.
7. Bake at 400° for 15
minutes.
Orange Salad
I I
Ingredients 50 Servings For ____ Servings !Directions
--------------------- ------------- ---------------~-------------------------- Romaine lettuce
Iceberg lettuce
Orange, peeled and
sectioned
1 lb
2 lb
6 cups
11. Shred lettuce coarsely
I with knife.
I
12. Toss with orange and
cucumber.
13. Use with Honey French
Cucumber. chopped 3 cups I Salad Dressing.
Serving: 1/2 cup serv~ng provides the equivalent of 1 /2 cup of fruit/vegetable
group.
Cost per servingc-----
Ingredients
Spinach, coarsely
chopped
Chicory
Iceberg lettuce
coarsely chopped
Bean sprouts
50 Servings
1 lb
1 lb
,1 lb
3 cups
Chick peas, canned 3 cups
and drained.
Sprout Salad
For __ Servings
Serving: 1/2 cup is equivalent to 1/2 cup of vegetables
Cost per servingo_ ___ Directions
1. Coarsely shred the washed
greens.
2. Fold in bean sprouts and
chick peas.
3. Dress with French
Dressing.
Special Date Muffins
I
I
Ingredients 150 Servings For __ Servings
I
Salt 11/2 tsp
I
I
Baking powder 12 Tbsp
I
I
All purpose flour 12 cups
enriched I
I
Wheat germ 12 cups
I
Margarine 11 cup
I
Eggs Ill
I
Milk 12 cups
Dates, chopped (or 1 cup I
raisins) I
I
Honey 1/2 cup I
I
I
I
I
Serving: 1/2 muffin is equivalent to 1/2 slice of bread
Cost per servingo.---
Directions
1. Sift salt and baking
powder with all purpose
flour.
2. Stir wheat germ into flour
mixture.
3. With pastry blender cut
margarine into flour
mixture until mixture
resembles coarse crumbs.
4. Combine eggs, milk, dates
and honey.
5. Add to dry mixture and
stir until blended.
6. Fill greased muffin tins
314 full.
7. Bake at 425° for 20
minutes.
Whole Wheat Bread
Ingredients 150 Servings For __ Servings
I
Dry yeast 12 pkgs
'I
Warm water I 1/4 cup
'' Hot water 11 1/2 cup
Honey or molasses I'' 1/4 cup
Salt I 1 tsp
I
Margarine 13 Tbsp
Whole wheat flour 2 cups
All-purpose flour, 3 to 3 1/4
enriched cups
Serving: 1/2 slice is equivalent to 1/2 slice of bread.
Cost per servingo.---
Directions
1. Soften active dry yeast
in 1/4 cup water.
2. Combine hot water, honey
salt and margarine. Cool
to lukewarm.
3. Stir whole wheat flour and
1 cup all purpose flour
into hot water margarinehoney
mixture. Beat well.
4. Add softened yeast to
mixture.
5. Add all purpose flour to
make stiff dough.
6. Knead dough until smooth
and satiny (10 to 12
minutes).
7. Shape dough in ball and
place in lightly greased
bowl turning over to
grease dough's surface.
8. Cover. Let rise until
double in size (1 to 1 1/2
hours).
g. Punch down. Shape into
two loaves. Place in
greased 8 1/2 x 4 1/2 x
2 1/2 inch loaf pans.
10.When dough has doubled in
I size, bake at 375° for
I Y5 minutes.
Ingredients
Baking powder
Salt
All-purpose flour
enriched
Whole wheat flour
Oil
Eggs
Honey or molasses
50 Servings
1 Tbsp
1 tsp
3 cups
4 cups
1/4 cup
3
I
11/4 cup
I
....,M....,i..,.lk..__ _______ l3 1/2 cups
Serving: 1/2 muffin is equivalent to
Cost per servinQ.g _ _
Wheat Muffins
1For ____ Servings
/2 slice of bread.
Directions
1. Sift baking powder and
salt with all purpose
flour. Stir in whole
wheat flour.
2. Mix together with beater
the oil, eggs, honey,
and milk.
3. Mix liquid ingredients
with dry ingredients and
stir only until blended.
4. Place in greased muffin
tins 2/3 full and bake at
375° for 20 minutes •
I
I
Ingredients 150 Servings
Corn Meal 2 1/2 cups
All purpose flour, 1 1/2 cups
enriched
Baking powder 1 Tbsp
Salt I 1 tsp
Oil 1/4 cup
Honey 1/4 cup
Corn Bread
I
I
IFor __ Servings
I
I
Directions
1. Sift together dry
ingredients.
2. Mix remaining liquid ingredients
well.
3. Add dry ingredients
to liquid mixture. Stir
until blended.
4. Bake in flat 10 x 13
inch, greased, rectangular
pan at 350° for 25
Eggs 2 minutes.
Milk 2_1/2 cups
Serving: 1 1/2 x 1 1/2 inch square is equivalent to 1/2 slice of bread.
Cost per servino.g _ _
Farina Dumplings
Ingredients 50 Servings For __ Servings
Eggs 8
Farina, enriched 2 2/3 cups
Beef or chicken broth 6 1/4 qt
I Directions
I
11. Beat eggs until light and
I fluffy.
I
12. Add farina and mix well.
Let stand 15 to 20
minutes.
3. Bring broth to boiling.
4. Drop dumpling mixture into
boiling soup by teaspoonful.
5. Cover and simmer for 10
minutes with cover on and
10 minutes with cover off.
Serve at once.
Serving: 1/2 cup soup and 1/4 cup dumplings provides 1/4 cup cereal (1/2 bread alternate).
Cost per servinc.g _ _
Honey French Dressing
I
Ingredients 150 Servings For ____ Servings Directions
---------------------'------------- ---------------- --------------------------- Dry mustard
Salt
12 tsp
I
I
1112 tsp
I
1. Mix mustard, salt and
poppy seeds in mixing bowl
(small).
LP~o~o~o~v~se~e~d~s~---------'~4~ts~o~------- ---------------- --------------------------Honey
11 cup 2. Put remaining ingredients
in covered glass jar.
Vinegar 1 cup Add spices, shake to mix.
Lemon juice 2 Tbsp 3. Refrigerate.
Grated lemon rind 1 1/2 tsp
Salad oil 2 cups
Cost per serving~----
Victory Garden Oven Baked Dinner
Ingredients 150 Servings 1For ____ Servings Directions
---------------------'------------- ---------------- --------------------------- Beef, lean ground
Onions, chopped
15 lb 8 oz
I
I
I
3 1/2 cups
( 1 1/2 lb)
Beef bouillon cubes 15
Dry mustard
Rice, enriched
cooked
Boiling water
Cheese, american,
shredded
I
I
2 1/2 tsp
4 qt
11 3/4 qt
11 1/2 cups
I
I
Green peppers, choppedl3 1/2 cups
1(1 1/2 lb)
I
Tomatoes, chopped 3 cups
(1 1/2 lb)
1. Brown beef and drain off
fat.
2. Transfer to 12 x 20 x 2
inch pan.
3. Add onions, bouillon cubes
and mustard.
14. Add rice to meat mixture.
Pour boiling water over
mixture, stir to distribute
I evenly in pan.
I
5. Cover pan tightly. Bake
at 350° for 20 minutes.
6. Stir cheese, green peppers
and tomatoes into beefrice
mixture.
--------------------- -----------------------------'---------------------------
Cheese, american
shredded
1 1/2 cups
(6 oz)
1
17. Top with remaining
cheese.
18. Bake uncovered an
I additional 10 minutes.
I Let stand 5 minutes before
--------------------------------- ----------------'-------------------------- Serving: 1/2 cup provides the equivalent of 1 1/2 oz cooked lean meat, 1/8 cup
vegetable, and 1/2 bread alternate.
Cost per servinc.g _ _
Roman Rice and Beans
Ingredients 150 Servings IFor ____ Servings Directions
-B-ro-w-n- -r-ic-e- ----------~-4- -c-u-p-s ------~----------------1-. -C-o-o-k -p-e-r- -c-a-r -B---3- ~(4-5- -m-i-n-utes)
Salt 1 tsp
I
2 1/2 cups water1
2. Saute the vegetables and
seasonings over low heat.
--------------~-13-.- -A-dd- -b-e-a-n-s- a-n-d- -to-m--a-to-e-s- -to
vegetable mixture
14. Combine cooked rice and
I beans mixture I
I
15. Top with cheese
I
16. Heat in 350 degree oven
I for 15 minutes.
I
Serving: 1/2 cup provides the equivalent of 1 1/2 ounces of cooked lean meat.
Cost per servin0g ___ 1- See FNS-86, Quantity recipes for child care centers.
Procedures for Developing Menus
Planning Lunch Menus
1. Select the main entree (protein items) for all 5 days of the week.
The protein item accounts for about 1/3 of the food cost per person
daily. Vary the luncheon menu so that beef, lamb, veal or pork is
served no more than two times weekly, poultry one time, fish one to
two times, cheese and/or eggs one time.
2. Select the vegetables to accompany the protein dish for each day.
Check to see that you have included a vitamin C source daily, and
Vitamin A and iron sources several times a week.
3. Select the bread or bread alternate.
4. Fluid milk will always be the beverage.
5. If desired, include a meal ender (not a rich, sweet dessert),
preferably made with milk and/or fruit.
Planning Snacks
1. Plan snacks which complement the lunch served each day. The snack
should include ~ of the ~ components (but not milk with
juice).
1. Milk
2. Meat or meat alternate
3. Juice or fruit or vegetable
4. Bread or equivalent or cereal or enriched whole grain rice,
macaroni, noodles or other pasta products
Planning Breakfast
1. Plan breakfast for the week to complement lunch and snacks.
2. Breakfast should include:
Milk
Fruit or vegetable or their full-strength juices
Bread or bread alternate
3. To improve children's overall food intake, meat or meat alternates
should be included at breakfast as often as possible.
Menu Planning Form
Ages 3 to 6
I
!MEAL PATTERN*
NAME OF CENTER. __________ _ Sea so.~-----
DAY IJ DAY I DAY I DAY I DAY IJ
I'B-RE-A-K-FA-S-T ---------------------------------~----------~-----------
Juice or Fruit
Bread or Bread
Alternate -
112 slice
Milk - 3/4 cup
Other Foods
MID-MORNING OR
HIP-AFTERNOON
SNACK (2 of 4)**
Milk - 112 cup
Fruit or
Vegetable or
their juices -
Bread or Bread
Alternate
1/2 slice
, Meat or Meat
I Alternate -
I 1/2 oz cooked
I LUNCH
Meat or Meat
Alternate -
1 112 oz cooked
Vegetable 112
Vegetable cup
Fruit total
Bread or Bread
Alternate -
112 slice
Milk - 3/4 cup
Other Foods
* See "Child Care Food Program" meal patterns.
** You cannot serve fruit juice if milk is the only other component for the snack.
Menu Evaluation Checklist
1. Are all components of the meal included?
2. Are serving sizes indicated and sufficient to provide young children the
required quantity of:
Meat or alternate or an equivalent?
Two or more vegetables and/or fruits?
Bread or bread alternate?
Fluid milk?
3. Do the menus for the day contain a good source of Vitamin C?
4. Do the menus contain a good source of Vitamin A and iron every other
day?
5. Are other foods included to help meet the nutritional needs of young
children and to satisfy appetites?
6. Do the meals include a good balance of:
Color - in the foods themselves or as a garnish?
Texture - soft, crisp, firm-textured; starchy and other type foods?
Shape - different sized pieces and ~hapes of foods?
Flavor - bland and tart or mild and strong flavored foods?
Temperature - hot and cold foods?
Variety - fresh, canned, raw, and cooked forms of food?
1. Are foods included which can be prepared and served by the children?
8. Have children's cultural and ethnic food practices been considered?
9. Are seasonal foods included?
10. Has the skill of the food service personnel, availability of recipes
and available equipment been taken into consider.ation?
11. Can the menus be prepared in a reasonable amount of time?
12. Are sweet desserts and sugar coated cereals absent from the menu?
. - I
• U.S. GOVERNMENT PRINTING OFFICE: 1- 681 800 N ~~
·•
