North Dakota Adult Nutrition

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Cottage Cheese Loaf

Brooke Wojdynski

Cook Time: 60 Min.

Serving Size: 4 Oz Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

Nutritional Content

Allergens: AllergenMilk, Onion, Tomato, AllergenEggs, AllergenWheat, AllergenPeanut, Corn, Garlic, Celery, Carrots, AllergenSoy

Calories: 240 Kcal

Carbohydrates: 18 g

Protein: 13 g

Total Fat: 13 g

Calcium: 125 mg

Sodium: 450 mg

Ingredients

10 Servings

  • 1 Oz Margarine, Solids

  • 2/3 Cup Onion, Yellow]

  • 1/2 tsp Base, Vegetable Paste LS GF

  • 1/8 tsp Garlic, Powder

  • 1/4 tsp Salt, Iodized

  • 1/4 tsp Paprika

  • 3 Tbsp Margarine, Solids

  • 1 lb 3 Oz Cottage Cheese, 2% Fat

  • 1 2/3 Cup Bread Crumbs, Plain

  • 1/2 Cup Egg, Liquid

  • 2/3 Cup Peanuts, Chopped Salted

25 Servings

  • 2 Oz Margarine, Solids

  • 1 1/2 Cup Onion, Yellow

  • 1 1/8 tsp Base, Vegetable Paste LS GF

  • 1/8 tsp Garlic, Powder

  • 3/4 tsp Salt, Iodized

  • 3/4 tsp Paprika

  • 1/2 Cup Margarine, Solids

  • 2 lb 16 Oz Cottage Cheese, 2% Fat

  • 1 Qt Bread Crumbs, Plain

  • 1 1/4 Cup Egg, Liquid

  • 1 1/2 Cup Peanuts, Chopped Salted

50 Servings

  • 4 Oz Margarine, Solids

  • 3 1/8 Cup Onion, Yellow

  • 2 1/4 tsp Base, Vegetable Paste LS GF

  • 1/4 tsp Garlic, Powder

  • 1 1/4 tsp Salt, Iodized

  • 1 1/4 tsp Paprika

  • 1 Cup Margarine, Solids

  • 5 lb 15 Oz Cottage Cheese, 2% Fat

  • 2 Qt Bread Crumbs, Plain

  • 2 1/2 Cup Egg, Liquid

  • 3 1/8 Cup Peanuts, Chopped Salted

100 Servings

  • 8 Oz Margarine, Solids

  • 1 1/2 Qt Onion, Yellow

  • 1 Tbsp 2 tsp Base, Vegetable Paste LS GF

  • 1/2 tsp Garlic, Powder

  • 2 1/2 tsp Salt, Iodized

  • 2 1/2 tsp Paprika

  • 2 Cup Margarine, Solids

  • 11 lb 14 Oz Cottage Cheese, 2% Fat

  • 1 Gal Bread Crumbs, Plain

  • 1 1/4 Qt Egg, Liquid

  • 1 1/2 Qt Peanuts, Chopped Salted

Instructions

  1. WASH HANDS before beginning preparation. SANITIZE surfaces & equipment. Saute Onions in Margarine.

  2. Mix Cottage Cheese, Bread Crumbs, (beaten) Eggs, (granulated) Peanuts, Base, Seasonings, and Margarine together. Bake *to internal temp 165F/74C for 15 sec until firm, about 1 hr. Baste loaf with Margarine and Onions.

  3. CCP -- Maintain >140F/60C for only 4 hrs. CCP -- Cool: Product must reach 140F/60c to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs. CCP -- Reheat: To internal temp of 165F/74C held 15 sec for within 2 hrs - one time only.



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