Hot Breakfast Cereal with California Apricot Sauce

Recipe provided by Carbotrol Foods*
 

Ingredients:

Yield:

60

90

120

180

Water

1 to 1-1/8 Gal.

1-1/12 to 1-2/3 Gal.

2 to 2-1/4 Gal.

3 to3-3/8 Gal.

Salt

1T

1-1/2 T

2T

3T

Cereal:  flaked,
granular or cracked

1 lb.

1-1/2 lbs.

2 lbs.

3 lbs.

Carbotrol California Apricot Sauce, 68 oz. can

2

3

4

6

Portion size: 3/4 cup serving

Method: 
Measure water into steam jacketed kettle or heavy stock pot.

Add salt and bring to a rolling boil.

Stir dry cereal gradually into boiling water, using wire whip until some thickening is apparent.  Reduce heat and cook until cereal reaches desired consistency and raw starch taste has disappeared.

Portion 1/2 cup cereal into serving dish using a 4 oz. ladle and top with 1/4 cup apricot sauce, using a 2 oz. ladle.


Variation:  Fortified Cereal to each 3/4 cup serving, add 2 tablespoons nonfat dry milk, 2 tablespoons brown sugar, and 2 teaspoons margarine.