 |
 |
 |
| NUTRITIONAL INFORMATION |
| Calories: |
300 |
| Total Fat: |
15g |
| Cholesterol: |
4mg |
| Sodium: |
193mg |
| Total Carbohydrate: |
34g |
| Sugars: |
20g |
| Dietary Fiber: |
3g |
| Protein: |
8g |
|
|
|
 |
|
|
|
| TESTIMONIALS |
| Mary Schenck, IT Sourcetech |
| "One delicious taste sold me on Caring Cuisine Puree
Bread, Biscuit and Roll Mix. The pureed bread mix is such a versatile and easy
to prepare product. It is far superior to anything we have tried before." |
 |
| James Kennedy, Apple Healthcare |
| "Caring Cuisine Cornbread, Stuffing &
Tortilla Mix is a really nice product. It makes a beautiful stuffing. We
created a turkey pot pie for our residents using the stuffing as a 'crust'. Our
residents thought it was delicious and it was a very attractive presentation.
This is a wonderful product." |
|
|
|
|
|
|
|
|
|
 |
 |
 |
| OUR
RECIPES |
 |
|
|
| PUREE PEANUT
BUTTER & JELLY |
|
|
|
| INGREDIENTS |
WEIGHT |
MEASURES |
| |
7
svgs. |
7
svgs. |
14
svgs. |
28
svgs. |
| Puree
Bread & Bakery Mix |
5.2oz |
1
cup |
2
cup |
1 qt |
| Water |
8.8oz |
1
cup |
2
cup |
1 qt |
| Peanut
Butter |
6.8oz |
3/4
cup |
1
1/2 cup |
3
cup |
| Jelly |
20g |
1
Tbsp per Serving |
|
| Great
for HS Snack! 300 Calories, 8g Protein! |
| PREPARATION |
FINISHED PRODUCT |
WASH HANDS
| 1. Place peanut
butter into a large mixing bowl, add water,
and mix until peanut butter dissolves in water. |
| 2. Add Puree Bread & Bakery Mix and
blend well. |
| 3. Use #16 scoop and transfer
to serving dish. |
| 4. Create depression in peanut
butter portion using back of scoop. |
| 5. Serve immediately or hold following HACCP guidelines. |
Optional Garnishing Suggestion
Substitute chocolate syrup for the jelly
and serve a Reese's Peanut Butter Cup tasting
dessert. |
| Be sure to follow facility HACCP guidelines. |
|
|
| |
|
|
|
