Creamed Spinach - USDA Recipe for CACFP

Creamed Spinach - USDA Recipe for CACFP
Rating: 
Makes: 25 or 50 Servings

Description

Creamed Spinach – Frozen spinach with milk, cheese, onions and spices.

 

Frozen chopped spinach
10 lb
1 gal 1 qt
20 lb
2 gal 2 qt

1. Thaw and squeeze spinach to eliminate excess water. Yields: For 25 servings, thaw 10 lb to obtain about 4 lb 12 oz (3 qt). For 50 servings, thaw 20 lb to obtain about 9 lb 8 oz (1 gal 2 qt).

2. Place spinach in a large bowl.

Kosher salt
3/4 tsp
1 1/2 tsp

3. Add salt and black pepper.

Ground black pepper
1 1/2 tsp
1 Tbsp
Canola oil
1/4 cup
1/2 cup

4. Sauce: Heat oil in stock pot over medium heat.

*Fresh onions, diced
8 oz
1 1/2 cups
1 lb
3 cups

5. Add onions and saute for 5-6 minutes or until soft.

Enriched all-purpose flour
2 1/2 oz
1/2 cup
5 oz
1 cup

6. Add flour and cook for 5 minutes. Stir constantly.

Nonfat milk
1 qt
2 qt

7. Add milk and stir until sauce comes to a boil. Reduce heat to low.

Low-fat mozzarella cheese, low-moisture, part-skim, shredded
12 1/2 oz
1 1/2 cups
1 lb 9 oz
3 cups

8. Add half of the cheese. Stir until melted. Reserve remaining cheese for step 10.

9. Fold in sauce with spinach.

10. Lightly coat a steam table pan (12" x 20" x 2 1/2") with pan release spray and place 3 qt 3 cups (about 7 1/2 lb) spinach mixture in each pan. Sprinkle remaining cheese on top. For 25 servings, use 1 pan. For 50 servings, use 2 pans.

11. Bake until cheese melts: Conventional: 350 °F for 12 minutes. Convection: 350 °F for 10 minutes.

12. Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

13. Critical Control Point: Hold for hot service at 140 °F or higher.

14. Portion with No. 8 scoop (1/2 cup).

Serving

See Notes

Notes

*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.

Cooking Process #2: Same Day Service 

Serving

NSLP/SBP Crediting Information: ½ cup (No. 8 scoop) provides ½ oz equivalent meat/meat alternate and ½ cup dark green vegetable.
 
CACFP Crediting Information: ½ cup (No. 8 scoop) provides ½ meat/meat alternate and ½ cup vegetable. 
 
NOTE: The size of the serving volume is less than the size of the combined crediting volume due to shrinkage that occurs during the cooking process.
 
 
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