Green Beans and Cucumbers

Okra and Green Beans

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Okra and Green Beans

Serving Size: 1/2 Cup

Ingredients

50 Servings
4 pounds plus 2 ounces fresh okra, washed, uncut
4 pounds plus 2 ounces fresh green beans, washed
1 quart water
1 pound plus 9 ounces canned tomato paste
1/4 cup olive oil
4 medium-size onions, diced
8 large garlic cloves, crushed then chopped
2 teaspoons salt
2 teaspoons ground black pepper
100 Servings
8 pounds plus 6 ounces fresh okra, uncut
8 pounds plus 6 ounces fresh green beans, washed
2 quarts water
3 pounds plus 2 ounces canned tomato paste
1/2 cup olive oil
8 medium-size onions, diced
16 large garlic cloves, crushed then chopped
1 tablespoon plus 1 teaspoon salt
1 tablespoon plus 1 teaspoon ground black pepper

Directions

  1. Trim washed okra stems but do not remove caps. Rinse well and drain.
  2. Wash beans and cut into 3-inch lengths.
  3. Combine water, tomato paste, olive oil, onions, garlic, salt and pepper in a saucepan and mix well. Heat, stirring frequently, until mixture comes to a boil.
  4. Add okra and beans and additional water, if necessary, to almost cover vegetables. Cook just until okra and green beans are tender.
  5. Hold at 140 degrees F or higher.

Notes

Adapted from a recipe created by the University of Illinois Extension for Centers for Disease Control and Prevention, and Fruits and Veggies More Matters.

https://www.kidchenexpedition.com/okra-and-green-beans/

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Cucumber-Chive Salad

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Cucumber-Chive Salad

Serving Size: 1/2 Cup

Ingredients

50 Servings
24 large (8 1/4 inches long) cucumbers, washed thoroughly, peeled and thinly sliced
6 cups fat-free sour cream (3 pounds)
2 1/4 cups snipped fresh or dried chives
1 1/2 cups cider vinegar
3/4 cup water
3/4 cup chopped green onions (spring or scallions, including tops and bulbs), washed before cutting
1 tablespoon garlic powder
1 tablespoon salt, optional
1 1/2 teaspoons black pepper
100 Servings
48 large cucumbers, washed thoroughly, peeled and thinly sliced
12 cups (6 pounds) fat-free sour cream
5 1/2 cups snipped fresh or dried chives
3 cups cider vinegar
1 1/2 cups water
1 1/2 cups chopped green onions (spring or scallions, including tops and bulbs), washed before cutting
2 tablespoons garlic powder
2 tablespoons salt, optional
1 tablespoon black pepper

Directions

  1. In a large bowl, combine cucumbers and sour cream. Cover and refrigerate for at least 1 hour.
  2. Stir in remaining ingredients just before serving.
  3. Salad can be held in refrigerator for up to 48 hours.
  4. Hold at 41 degrees F or lower.

Notes

Submitted by Jeff Denton, Director of Child Nutrition at Ponca City Public Schools, Ponca City, OK.

https://www.kidchenexpedition.com/cucumber-chive-salad/

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Japanese-Style Green Beans

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Japanese-Style Green Beans

Serving Size: 1/2 Cup

Japanese-Style Green Beans

Ingredients

50 Servings
1/2 cup plus 2 tablespoons canola oil
1/3 cup sesame oil
10 pounds green beans, fresh washed
1/2 cup plus 2 tablespoons low-sodium soy sauce
1/2 cup plus 2 tablespoons sesame seeds
100 Servings
1 1/4 cups canola oil
1/2 cup plus 2 teaspoons sesame oil
20 pounds green beans, fresh washed
1 1/4 cups low-sodium soy sauce
1 1/4 cups sesame seeds

Directions

  1. Warm a large skillet or skillets over medium-high heat. When the skillets are hot, pour in canola and sesame oils, then place the whole green beans in the skillets. Stir the beans to coat with oil. Partially cover skillets with lids. Cook until the beans are bright green and slightly browned in spots, then reduce heat to medium.
  2. Cook for another 2-3 minutes. Remove from heat and stir in soy sauce; cover and let sit for 2-3 minutes. Sprinkle with sesame seeds and serve immediately.
  3. Hold at 140 degrees F or higher.

Notes

Source: Adapted from a recipe by the Chickasaw Nation—Get Fresh! Program (getfreshcooking.com).

https://www.kidchenexpedition.com/japanese-style-green-beans/

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Marinated Italian Vegetables

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Marinated Italian Vegetables

Serving Size: 1 Cup

Ingredients

50 Servings
1 1/4 pounds average-size round red ripe tomatoes, chopped
1 pound cucumbers, peeled and chopped
1 pound green bell peppers, chopped
1 pound broccoli, chopped
3/4 pound cauliflower, chopped
1 1/2 cups commercial Italian dressing
100 Servings
2 1/2 pounds average-size round red ripe tomatoes, chopped
2 pounds cucumbers, peeled and chopped
2 pounds green bell peppers, chopped
2 pounds broccoli, chopped
1 3/4 pounds cauliflower, chopped
3 cups commercial Italian dressing

Directions

  1. Cut or chop bell peppers, broccoli, cauliflower, tomatoes and cucumbers after rinsing each thoroughly.
  2. Add Italian dressing and stir vegetables until coated.
  3. Refrigerate until ready to serve.
  4. Hold at 41 degrees F or lower.

Notes

Submitted by Child Nutrition Services, Oklahoma City Public Schools, Oklahoma City, OK.

https://www.kidchenexpedition.com/marinated-italian-vegetables/

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Cucumber-Peach Salsa

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Cucumber-Peach Salsa

Serving Size: 1/2 cup (4 ounces)

Ingredients

50 Servings
10 medium-size peaches (2 2/3-inch diameter each), washed thoroughly, peeled, pitted and diced
3 medium cucumbers, washed thoroughly, peeled, seeded and diced
4 jalapeno peppers, washed, seeded and finely chopped
3 large onions, finely diced
3 cloves garlic, minced
3/4 cup chopped fresh cilantro
3 tablespoons lime juice or to taste
Salt and pepper, to taste
100 Servings
20 medium-size peaches, washed thoroughly, peeled, pitted and diced
6 medium cucumbers, wash thoroughly, peeled, seeded and diced
8 jalapeno peppers, washed, seeded and finely chopped
6 large onions, finely diced
6 cloves garlic, minced
1 1/2 cups chopped fresh cilantro
6 tablespoons lime juice or to taste
Salt and pepper, to taste

Directions

  1. Stir together the prepared peaches, cucumbers, jalapeno peppers, onion, garlic and cilantro in mixing bowl.
  2. Season to taste with lime juice, salt and pepper.
  3. Refrigerate at least two hours before serving to allow the flavors to blend well.
  4. Salsa should be used within two days of preparation.
  5. Hold at 41 degrees F or lower.
  6. Note: Add more jalapeno pepper if more heat is desired.

Notes

Submitted by Jeff Denton, Director of Child Nutrition at Ponca City Public Schools, Ponca City, OK.

https://www.kidchenexpedition.com/cucumber-peach-salsa/

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