School food service recipes that appear on this site are being entered into PrimeroEdge. When recipes have been entered, PrimeroEdge recipe codes will be indicated on the recipes. In PrimeroEdge recipes can be found by using the recipe code, typing “PA HOM” in the recipe name box, or by typing “PA HOM” in the Tag box.

| School Food Service | sub categories

| School Food Service | (59 recipes)

Apple Cranberry Coleslaw
Apple Cranberry Coleslaw
50 servings Crediting: ½ cup provides: ¼ cup other vegetable and ¼ cup fruit. PrimeroEdge: SR109974
Asian Cabbage Salad
Asian Cabbage Salad
50 servings (½ cup) Crediting: ½ cup provides: ½ cup other vegetable. PrimeroEdge: SR109992
Braised Cabbage with Garden Vegetables
Braised Cabbage with Garden Vegetables
50 servings  (½ cup portions using 4 oz spoodle) Crediting: ½ cup provides: ½ cup other vegetables. PrimeroEdge: SR109996
Broccoli Bites
Broccoli Bites
50 servings  (1 broccoli bite) Crediting: 1 broccoli bite provides: ⅜ cup dark green vegetable, .25 oz eq meat/meat alternate, and .75 oz eq grains.
Broccoli Soup
Broccoli Soup
64 servings  (1 cup) Crediting: 1 cup provides: ⅜ cup dark green vegetable and ⅛ cup starchy vegetable.
Butternutty Mac and Cheese
Butternutty Mac and Cheese
48 (3”x3” cut (cut pan 6x4) or #8 scoop) servings Crediting: 3”x3” cut (cut pan 6x4) or #8 scoop provides: 0.5 oz eq. meat/meat alternate, ⅛ cup red/orange vegetable, 1 oz...
Cherr-ific Salad
Cherr-ific Salad
50 servings Crediting: 1 cup provides: ½ cup dark green vegetable and ⅛ cup fruit.
Cherry Tomato & Corn Salad
Cherry Tomato & Corn Salad
48 (½ cup) servings Crediting: ½ cup provides: ¼ cup red/orange vegetable, ⅛ cup starchy vegetable, and .25 oz eq meat/meat alternate. PrimeroEdge: SR109952
Chinese Style Vegetables
Chinese Style Vegetables
50 servings Crediting: ¼ cup (No. 16 scoop) provides: ⅛ cup red/orange vegetable and ⅛ cup additional vegetable. PrimeroEdge: SR109964
Classic Spinach Salad
Classic Spinach Salad
100 servings (1 salad) Crediting: 1 spinach salad provides: 1.5 oz eq meat/meat alternate, 2 oz eq whole grain-rich, ½ c dark green vegetable, ¼ cup red/orange vegetable, and ¼ cup...
top