POP-OUTS

Individual Food Portions of Entree and Vegetable Dishes for Institutional Use Only-Namely, Whole Green Beans, Whole Kernel Corn, Sliced Carrots, Regular and French Cut Green Beans, Succotash, Okra and Tomatoes, Black Eyed Peas, Peas and Pearl Onions, Crook Neck Squash, Brussels Sprouts, Baked Beef Cubes with Burgundy Sauce, Roast Veal, Roast Beef, Baked Chicken, Salisbury Steak, Tuna Noodle Casserole, Pot Roast, Meatballs with Sauce, Swiss Steak, Sliced Turkey, Meat Loaf, Whipped, Creamed, Duchess or Scalloped Potatoes, and Fillet of Haddock

Spaghetti, Rice, Lasagna and Parsley Noodles