NSBW2007 - A World of School Breakfasts

2007 National School Breakfast Week Menus

Congee

Milk, skim 1 1/2 gals.
Cornstarch 8.75 ozs.
Sugar 1 lb., 5 ozs.
Salt 2 tsps.
Eggs, large, whole, fresh or frozen 16 eggs
Cinnamon 1 tsp.
Vanilla extract 1/4 cup
Rice, white, long, cooked, with salt 4 lbs., 2 ozs.
Raisins 1 lb., 4 ozs.

Directions

1. Combine milk, cornstarch, sugar, salt, eggs and cinnamon. Stir until it is smooth.

2. Cook the mixture over medium heat, stirring frequently, for 20-30 minutes or until the mixture starts to thicken and just begins to boil.

3. Immediately turn off heat. Stir in vanilla, rice and raisins.

4. Pour the mixture into serving pans. Cover with plastic wrap to prevent the formation of surface film. Chill if desired.

5. Portion with a #12 scoop, or 1/3 cup per child. If desired, sprinkle with cinnamon.

Yield: 100 servings

Per Serving: 106 cal., 3.7 g pro., 21 g carb., 0.3 g fiber, 0.9 g fat, 0.3 g sat. fat, 35 mg chol., 155 mg sod., 159 IU vit. A, 0.1 mg vit. C, 82.9 mg ca., 0.5 mg iron

Recipe analysis: SNA, using Nutrikids (ver. 7.0)