Recipe Name BROCCOLI, CHEESE AND RICE Submitted by jgouker Recipe Description L07500 Quantity 100 Quantity Unit SERVINGS ( 1 CUP) Prep Time (minutes) 30 Cook Time (minutes) 90 Ready In (minutes) 120

Ingredients Amount Measure Ingredient 1 1/4 gallons water 6 cups, chopped Onion, chopped 8 1/2 cups Rice, white, long-grain Uncooked 1 tablespoon salt 24 cups milk, 1% with added vitamin A 18 3/4 cups Cream of mushroom 3 tablespoons garlic powder 3 tablespoons oregano 2 tablespoons black pepper 54 cups, chopped broccoli florets, frozen 16 cups, shredded shredded cheddar cheese 16 ounces Bread crumbs, dry 1 cup margarine Steps Sequence Step 1 1. COMBINE RICE, WATER, ONIONS AND SALT IN STOCK POT OR TILT-GRILL; BRING TO A BOIL. STIR OCCASIONALLY. 2 2. COVER TIGHTLY; REDUCE HEAT; SIMMER 20-25 MINUTES. DO NOT STIR!!! 3 3. BLEND IN MILK, SOUP, GARLIC POWDER, PEPPER AND OREDGANO. COMBINE WITH RICE MIXTURE, STIRRING WELL. BRING TO A BOIL STIRRING CONSTANTLY. 4 4. ADD BROCCOLI; BRING TO A BOIL, STIRRING CONSTANTLY; SIMMER 5 MINUTES OR UNTIL BROCCOLI IS ALMOST TENDER. 5 5. REDUCE HEAT; ADD CHEESE, STIRRING CONSTANTLY UNTIL CHEESE IS MELTED. 6 6. POUR 5.5 QUARTS MIXTURE INTO EACH STEAM TABLE PAN. 7 7. COMBINE BUTTER/MARGARINE AND BREAD CRUMBS. MIX WELL. SPRINKLE 4.5 OUNCES OR 1.5 CUPS CRUMBS OVER EACH PAN. 8 8. USING A CONVECTION OVEN, BAKE ON HIGH FAN, CLOSED VENT 15-20 MINUTES AT 350 F. OR UNTIL SAUCE IS BUBBLY AND CRUMBS ARE LIGHLTY BROWNED. DO NOT OVER BAKE!!! 9 CCP: INTERNAL TEMPERATURE MUST REACH 145 F. OR HIGHER FOR 15 SECONDS. HOLD FOR SERVICE AT 140 F. OR HIGHER.