| ARTICHOKE & SMOKED TURKEY PASTA SALAD |
Ingredients
- 1-5 lb.container MRS. GERRY’S SMOKED TURKEY JARLSBERG PASTA
- 1-12 oz. pouch MRS. GERRY’S SMOKED TURKEY BREAST
- 1-12 oz. pouch MRS. GERRY’S JARLSBERG CHEESE
- 4-6.5 oz. jars marinated artichokes including marinade
- 6 cups grape tomatoes (about 2 lbs.)
Instructions
- Gently combine all ingredients. Chill to 33º to 39ºF before serving. Makes about 10 lbs. of salad.
| ASPARAGUS SALAD WITH HAM, TOMATOES & OLIVES |
Ingredients
- 1-5 lb. container MRS. GERRY’S ASPARAGUS PASTA SALAD
- 4 cups (1 lb.) cooked ham, julienne cut
- 4 cups (1 lb.) diced fresh tomato
- 1 cup (4 oz.) sliced ripe olives
Instructions
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39º F before serving.
| BACON & CHEESE PASTA SALAD |
Ingredients
- 1-3 lb. container MRS. GERRY’S SEVEN-LAYER SALAD DRESSING
- 1-12 oz. pouch MRS. GERRY’S SHREDDED CHEDDAR CHEESE
- 1-4 oz. pouch MRS. GERRY’S REAL BACON TOPPING
- 10 cups pasta cooked, cooled (such as elbow macaroni, penne, spiretti etc.)
- salt and pepper to taste
Instructions
- Combine all ingredients. Chill to 33º to 39ºF before serving. Makes 7 lbs. of salad.
| BACON SPINACH ARTICHOKE WRAP |
Ingredients
- 1-9 inch flour tortilla or plain wrap (about 2.3 oz.)
- 3 oz. MRS. GERRY’S SPINACH ARTICHOKE DIP
- 3 strips of cooked bacon (about ½ oz.)
- 2 oz. grilled chicken or turkey breast, sliced (optional)
- ½ to 1 cup shredded lettuce (¾ oz. to 1½ oz.)
- 2 tbsp. diced tomato (1 oz.)
Instructions
- Spread dip evenly on wrap to within ½ inch of edge. Lay bacon horizontally in a single layer on top of dip. If desired, top with sliced chicken or turkey breast. Top with lettuce and tomato. Fold in both sides of the wrap. Roll the wrap from the bottom to the top, keeping the ingredients tightly packed as you go. Wrap securely with plastic wrap. Chill to 33º to 39ºF before serving. Serve warm or cold. To serve warm, cut sandwich in half diagonally and place halves side by side on microwaveable plate; microwave for 20-30 seconds. Serve immediately. Makes 1 serving.
- TIP: Wraps are best if made the same day as they are served.
| BACON CHEESEBUGER HOT DISH |
Ingredients
- ½ lb. ground beef, browned, crumbled and drained
- 1-20 oz. tray MRS. GERRY’S PREMIUM MACARONI & CHEESE
- 1 tomato, diced
- 2 tbsp. real bacon bits
- 1 tbsp. dry minced onion
- ¾ cup sliced dill pickles
- ¼ cup catsup (optional)
Instructions
- Combine all ingredients in a large saucepan heat to 165º to 180ºF stirring frequently. Serve immediately or maintain at this temperature.
| BACON RANCH PASTA |
Ingredients
- 1-5 lb. container MRS. GERRY’S SHELL MACARONI SALAD
- 1-0.4 oz. pkg. dry ranch salad dressing mix
- ½ cup (2 oz.) cooked bacon bits
- 1½ cups (6 oz.) shredded American or Cheddar cheese
- ¼ cup (1 oz.) sliced green onion
- ½ cup (2 oz.) frozen peas, thawed
- 1 cup (4 oz.) sliced fresh celery
Instructions
- In a large mixing bowl, gently blend dry salad dressing mix into Shell Macaroni Salad. Add all remaining ingredients and gently stir to combine. Chill to 33º to 39ºF before serving.
| BACON RANCH ROTELLI PASTA SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S BACON CHEDDAR ROTELLI SALAD
- ½ (12 oz.) pouch MRS. GERRY’S SHREDDED CHEDDAR CHEESE
- ½ (4 oz.) pouch MRS. GERRY’S BACON BITS
- 1-0.4 oz. pkg. dry ranch salad dressing mix
- 1 cup (8 oz.) real mayonnaise
- ½ cup (2 oz.) frozen peas, thawed
- 1 cup (4 oz.) sliced fresh celery
- ½ cup (2 oz.) shredded carrots
Instructions
- In a large mixing bowl, gently blend dry salad dressing mix and real mayonnaise into Bacon Cheddar Rotelli Salad. Add all remaining ingredients and gently stir to combine. Chill to 33º to 39ºF before serving. Once mixed, recommended shelf life is 72 hours.
| BACON TOMATO MAC & CHEESE |
Ingredients
- 1-5 lb. bag MRS. GERRY’S MACARONI & CHEESE, heated according to pkg. directions
- 1 cup (4 oz.) real bacon bits
- 2 cups (12 oz.) diced fresh tomato
Instructions
- In a large saucepan, combine hot Macaroni & Cheese, bacon and tomato; heat to 165º to 180ºF. Serve immediately or maintain at this temperature. Makes about 12 servings.
| BASIL & TOMATO COBB PASTA SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S COBB PASTA SALAD
- 1-12 oz. pouch MRS. GERRY’S JULIENNE-CUT SMOKED TURKEY BREAST
- 1-4 oz. cup MRS. GERRY’S CRUMBLED BLUE CHEESE
- 8 oz. grape tomatoes
- 1 cup thinly sliced fresh basil leaves
Instructions
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
| BBLT POTATO SALAD |
Serves: 4
(BACON, BLUE, LETTUCE & TOMATO)
Ingredients
- 1 lb. MRS. GERRY’S BACON BLUE CHEESE POTATO SALAD (with blue cheese mixed in)
- ½ cup diced tomato
- 2 cups shredded lettuce
Instructions
- Combine potato salad and tomato. Chill to 33º to 39ºF before serving.
- Serve on a bed of shredded lettuce. Makes 4 servings.
| BCT SPRING SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S SPRING SALAD
- 1 cup (4 oz.) real bacon bits
- 2 cups (8 oz.) sliced fresh celery
- 2 cups (8 oz.) diced fresh tomato
Instructions
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
- Makes 6.25 lbs. of salad.
| BLT SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S MACARONI BASE
- 2 heads lettuce, chopped
- 1 lb. bacon, cooked crisp and crumbled
- 3 large tomatoes, cubed
Instructions
- Mix Macaroni Base with tomatoes and bacon. Put lettuce in a large bowl; spread Macaroni Base mixture over top, as in a layered salad. Chill to 33º to 39ºF before serving.
| BUFFALO SKILLET PASTA |
Ingredients
- 1 lb. ground beef, cooked, crumbled, drained
- 1-10.75 oz. can condensed cream of chicken soup
- 1 cup milk or water
- 1-5 lb. container MRS. GERRY’S BUFFALO PASTA
- 1-4 oz. cup MRS. GERRY’S BLUE CHEESE
Instructions
- In large skillet or Dutch oven, combine all ingredients except blue cheese from the kit. Heat mixture gently until it reaches 165ºF. Sprinkle blue cheese (from kit) on top; stir and heat until cheese melts. Serve immediately. Makes about 12 servings.
| BUFFALO TOMATO PASTA SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S BUFFALO PASTA
- 1-4 oz. cup MRS. GERRY’S CRUMBLED BLUE CHEESE
- 1 lb. tomatoes, cut into large dice
- ½ cup chopped fresh parsley
Instructions
- Combine all ingredients in a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
| CAJUN COLESLAW |
Ingredients
- 2 lbs. MRS. GERRY’S EXTRA CREAMY COLESLAW or MRS. GERRY’S COARSE CUT COLESLAW
- ½ tsp. prepared mustard
- ¼ tsp. coarse ground black pepper
- ¼ tsp. cayenne pepper
- ½ tsp. Cajun seasonings
- ½ cup shredded red cabbage
- ¼ cup sliced green onion
- 2 tbsp. diced green pepper
- 1 tbsp. finely chopped onion
Instructions
- Combine all ingredients. Chill to 33ºF to 39ºF before serving. Makes 8 to 10 servings
| CAPRESE PASTA SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S PASTA BASE MADE WITH WHOLE WHEAT
- 1½ lbs. tomatoes, cut into wedges
- 1 lb. fresh Mozzarella pearls, drained
- ½ oz. shredded fresh basil leaves to garnish
Instructions
- Combine all salad ingredients in a large mixing bowl. Garnish with fresh basil. Chill to 33º to 39ºF before serving.
| CARAMEL APPLE CHEESECAKE |
Ingredients
- 1 graham cracker crumb crust
- 1-21 oz. can apple fruit filling, divided
- 1½ pints (18 oz.) MRS. GERRY’S CHEESECAKE SUPREME
- ¼ cup caramel topping
- ⅓ cup chopped pecans, toasted
- whipped topping
Instructions
- Reserve ¾ cup apple pie filling. Spoon remaining filling into crust. Top with Cheesecake Supreme. Mix reserved apple filling and caramel topping. Arrange apple slices around outside edge of cheesecake. Spread caramel mixture over all. Sprinkle with pecans. Garnish with dollops of whipped topping. Chill to 33º to 39ºF before serving.
- Best if served same day. Makes 8 servings.
Notes
*To toast, place pecans in baking pan. Bake at 350ºF for 5 minutes. Cool.
| CARAMEL CRUNCH BANANA PIE |
Serves: 8
Ingredients
- 2 lbs. MRS. GERRY’S CARAMEL CRUNCH CRÈME
- 1 large banana, peeled, thinly sliced
- 1-9 oz. graham cracker pie crust
- whipped topping (optional)
- slivered almonds, toasted* (optional)
Instructions
- Arrange banana slices evenly on bottom of pie crust. Spread Caramel Crunch Crème over bananas. Refrigerate at 33º to 39ºF until serving time. If desired, serve with whipped topping and toasted slivered almonds. Makes 8 servings.
- *To toast, place almonds in baking pan. Bake at 350ºF for 5 minutes, cool.
| CARAMEL CRUNCH COOKIE DESSERTS |
Serves: 8
Ingredients
- 20 Pecan Sandie cookies
- 1 lb. MRS. GERRY’S CARAMEL CRUNCH CRÈME
- ¼ cup salted mixed nuts, chopped
- 2 tbsp. hot fudge topping, warmed slightly
Instructions
- Put cookies into a gallon Ziplock baggie. With a mallet, gently hit each of the cookies once or twice to break them into large, bite-size pieces. Using about half of the cookie chunks, cover the bottom of each of 8 small (5 oz.) plastic tumblers with cookie chunks. Spread 2 tbsp. of Caramel Crunch Creme over cookies and smooth to edges. Repeat layers. Sprinkle about 1 tsp. chopped nuts on each dessert and drizzle with about ½ tsp. warm hot fudge. Makes 8 servings.
- NOTE: May be served chilled 33º to 39ºF, or frozen and slightly thawed.
| CARAMEL FUDGE PARFAIT |
Serves: 4
Ingredients
- 1 lb. MRS. GERRY’S CARAMEL CRUNCH CRÈME
- ½ cup hot fudge topping, warmed slightly
- ½ cup Spanish peanuts
- 4 Fudge Stripe cookies
- whipped cream (optional)
- chocolate shavings (optional)
Instructions
- In the bottom of each of 4 parfait glasses, layer 1 tbsp. warm hot fudge, 1 tbsp. peanuts, ¼ cup Caramel Crunch Crème and 1 Fudge Stripe cookie. Repeat the layers of fudge, peanuts and Crème. If desired, top with whipped cream and a sprinkling of chocolate shavings. Makes 4 servings.
- NOTE: May be served chilled 33º to 39ºF, or frozen and slightly thawed.
| CAULIFLOWER SALAD |
Ingredients
- 2 cups MRS GERRYS PEA ‘N’ CHEESE
- ½ cup MRS. GERRY’S OLD FASHIONED DILL DIP
- 2 cups coarsely chopped fresh cauliflower
- 1 cup diced celery
- real bacon bits (optional)
- diced onion (optional)
Instructions
- Combine all ingredients and stir to blend. Chill to 33º to 39ºF before serving. Makes 8 servings.
| CHEDDAR BROCCOLI PASTA & HAM SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S CHEDDAR BROCCOLI PASTA
- 1-12 oz. pouch MRS. GERRY’S SHREDDED CHEDDAR CHEESE
- 1 lb. mini broccoli florets
- 1 lb. diced cooked ham
Instructions
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
| CHEDDAR BROCCOLI PASTA SALAD KIT RECIPE |
Ingredients
- 1-5 lb. container MRS. GERRY’S CHEDDAR BROCCOLI PASTA
- 1-12 oz. pouch MRS. GERRY’S SHREDDED CHEDDAR CHEESE
- 1 lb. mini broccoli florets
Instructions
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
| CHEESE TORTELLINI SOUP |
Ingredients
- 1 lb. MRS. GERRY’S CHEESE TORTTELLINI SALAD, drained
- 3-14½ oz. cans chicken broth
- ½ lb. Italian sausage, cooked, crumbled and drained
- 1-6 oz. pouch MRS. GERRY’S SHREDDED PARMESAN CHEESE
Instructions
- In a medium saucepan, combine salad, chicken broth and cooked sausage. Heat until mixture reaches 165º to 180ºF, stirring occasionally. Serve immediately. Sprinkle generously with Parmesan cheese. (You may have some left over cheese). Makes 6 servings.
| CHEESECAKE SUPREME DESSERT PIZZA |
Ingredients
- 2 cups MRS. GERRY’S CHEESECAKE SUPREME
- 1-16 inch raw traditional pizza crust on a pizza pan, thawed if frozen
- ¾ cup streusel topping (see recipe below)
- ½ cup powdered sugar icing
- Streusel Topping:
- ½ cup sugar
- 3 tbsp. flour
- 2 tbsp. melted butter
- Mix all ingredients with a fork until crumbly.
Instructions
- Preheat oven to 450ºF.
- Gently spread Cheesecake Supreme over raw pizza crust. Sprinkle with streusel. Bake crust on pizza pan for 8-10 minutes or until crust is golden brown. Cool completely. Drizzle with icing. Makes 12 servings
| CHICKEN ALFREDO ASPARAGUS CASSEROLE |
Recipe type: ASPARAGUS PASTA SALAD
Ingredients
- 1-5 lb. MRS. GERRY’S ASPARAGUS PASTA, drained
- 2-1 lb. jars Ragu Classic Alfredo Sauce
- 8 cups diced cooked chicken
- 4 cups shredded Mozzarella cheese
- 1 cup toasted slivered almonds* (optional)
Instructions
- Put drained salad, alfredo sauce and chicken into a large sauce pan. Heat to 165ºF, stirring often. Put into a large steamtable pan sprayed with non-stick cooking spray. If desired, sprinkle with almonds. Top with Mozzarella cheese. Bake at 400ºF until casserole reaches 165ºF and cheese is melted. Makes about 10 lbs. of casserole.
- *To toast, place almonds in baking pan. Bake at 350ºF for 5 minutes. Cool.
| CHICKEN BREAD BOWL |
Ingredients
- In one 4½ oz. baked bread bowl (6½ inches in diameter), layer the following:
- ¾ cup PREMIUM MASHED POTATOES OR HEARTY MASHED POTATOES, heated
- 1 cooked, cubed unbreaded chicken breast (4 oz.), heated
- ½ cup mixed vegetable, heated
- ⅓ cup chicken gravy, heated
Instructions
- Serve immediately or maintain at 165º to 180ºF.
| CHICKEN POTPIE |
Ingredients
- 1 lb. bag frozen mixed vegetables, cooked and drained (or 2-1 lb. cans of mixed vegetables, drained)
- 1-5 lb. bag MRS. GERRY’S PREMIUM MASHED POTATOES or MRS, GERRY’S HEARTY MASHED, heated according to package directions
- 2 lbs. (about 6 cups) cooked chicken meat, diced or pulled
- 2-10¾ oz. cans condensed cream of chicken soup
- 1 cup milk
- ½ tsp. dried thyme leaves
Instructions
- Preheat oven to 350ºF. In a large saucepan, combine chicken, soup, milk, thyme and vegetables; heat thoroughly. Pour meat mixture into a 4 inch deep half pan that has been sprayed with a non-stick cooking spray. Spread heated mashed potatoes evenly over the top of the meat mixture, sealing edges. Spray top of mashed potatoes with non-stick cooking spray. Bake at 350ºF for 30 minutes or until filling is 165º to 180ºF. Serve immediately or maintain at 165º to 180ºF.
| CHICKEN WILD RICE SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S WILD RICE CITRUS SALAD
- 1-3 oz. pouch cashew pieces
- 1-3 oz. pouch dried cranberries
- 5 cups diced cooked chicken
- 1-16 oz. can of cream of coconut
- 2 lbs. seedless green grapes
Instructions
- Gently combine all ingredients. Chill to 33º to 39ºF before serving. Makes about 9 lbs. of salad.
| CHILI MAC SOUP |
Ingredients
- 1-5 lb. container MRS. GERRY’S SOMBRERO PASTA
- 2 lbs. ground beef, browned, crumbled and drained
- 1 tsp. salt
- 4-16 oz. cans mild chili style beans with juice
- 2-10.75 oz. cans condensed tomato soup
- 2-15 oz. cans tomato sauce
- 6 cups water
- ½ cup chili powder
- ¼ cup sugar
Instructions
- Brown ground beef with salt; drain off grease. Combine all ingredients in a stockpot and heat over medium low heat to 165° to 180°F, stirring often to prevent sticking.
| CHOCOLATE BANANA CRÈME PIE |
Ingredients
- 1-6 oz. ready-made chocolate pie crust
- 2 pints (1½ lbs.) MRS. GERRY’S CHEESECAKE SUPREME
- 2 medium bananas, sliced
- whipped topping
- chocolate syrup
Instructions
- Stir Cheesecake Supreme until smooth; spread about ⅓ in bottom of pie crust. Layer banana slices on top, saving ½ banana for garnish. Spread remaining Cheesecake on top. Chill to 33º to 39ºF before serving about 2 hours. Garnish with whipped topping and remaining banana slices. If desire, drizzle with chocolate syrup. Makes 6 servings.
| CHOCOLATE CRANBERRY TORTE |
Ingredients
- 1 chocolate cake mix
- ⅔ cup raspberry syrup
- 2 lbs. MRS. GERRY’S CRANBERRY CHEESECAKE
- chocolate syrup or hot fudge (optional)
Instructions
- Prepare cake according to pkg. directions, pouring batter into 2-9 inch round cake pans. Bake, cool 10 minutes, then turn out of pans onto cooling rack. Cool completely. Freeze layers for 30-60 minutes. Slice each cake into two layers. Level off one of the top layers, so it’s flat (eat the cake trimmings!).
- Place one layer of cake on cake plate. Drizzle with about ¼ of the raspberry syrup; spread evenly over cake. Spread about ¼ of the Cranberry Cheesecake over cake. Top with another layer of cake, and repeat syrup and Cheesecake steps. Repeat with remaining layers, using the rounded cake layer as the top.
- Chill to 33º to 39ºF. Cut into wedges. If desired, drizzle with chocolate syrup or hot fudge just before serving. Makes 12-16 servings.
| CHOCOLATE DESSERT WRAPS |
Ingredients
- 4-8 inch flour tortillas
- ½ cup peanut butter
- 1 cup miniature marshmallows
- ½ cup miniature semi-sweet chocolate chips
- ½ lb. MRS. GERRY’S CARAMEL CRUNCH CRÈME
- 1 cup vanilla ice cream
Instructions
- Spread 2 tbsp. peanut butter on one side of each tortilla. Sprinkle ¼ cup marshmallows and 2 tbsp. chocolate chips on half of each tortilla. Roll up, beginning with the topping side. Wrap each tortilla in heavy-duty foil. Seal tightly. Grill, covered, over low heat for 5-10 minutes or until heated through. Or, bake in preheated 350ºF oven for 6-10 minutes or until heated through. Unwrap tortillas and place on dessert plates. Serve each with ¼ cup Caramel Crunch Crème and ¼ cup vanilla ice cream. Makes 4 large servings, or cut in half for 8 smaller servings
| CHUNKY TOMATO TORTELLINI SOUP |
Ingredients
- 3-10.75 oz. cans condensed tomato soup
- 3-14.5 oz. cans petite, diced tomatoes
- 6 cups milk
- 1-4.68 lb. container MRS. GERRY’S MEDITERRANEAN PASTA
Instructions
- In 8 quart saucepan or soup kettle, combine soup, tomatoes with juice, and milk. Heat gently. Add container of Mediterranean Pasta and continue heating until soup reaches 165ºF. Serve immediately with 1½ tsp. of shredded Parmesan cheese (from kit) sprinkled on top. Makes 24 (8 oz.) servings.
| COBB PASTA SALAD ON A BED OF GREENS |
Ingredients
- 1-5 lb. container MRS. GERRY’S COBB PASTA
- 1-12 oz. pouch MRS. GERRY’S JULIENNE-CUT SMOKED TURKEY BREAST
- 1-4 oz. cup MRS. GERRY’S CRUMBLED BLUE CHEESE
- 1-5 oz. pouch seasoned croutons
- 2-10 oz. bags hearts of romaine lettuce
Instructions
- Combine Cobb Pasta, turkey breast, blue cheese and croutons in a large mixing bowl. Mix gently to combine. Arrange torn romaine on a large platter or in a shallow serving bowl. Top with salad mixture. Chill to 33º to 39ºF.
| CORNY RICE |
Ingredients
- 1 lb. MRS. GERRY’S HARVEST CORN SALAD, drained
- 3 cups cooked rice
- ½ cup water
- 1-1.25 oz. pkg. dry taco seasoning mix
- 1-6 oz. pkg. cooked oven roasted chicken
- 2 cups (8 oz.) shredded Cheddar cheese
- tortilla chips (optional)
- sour cream (optional)
- salsa (optional)
Instructions
- In large non-stick skillet, combine water and taco seasoning mix. Bring to a boil; stir in drained salad, cooked rice and cooked chicken. Heat thoroughly 165º to 180ºF, stirring occasionally to prevent sticking. Sprinkle with cheese and cover pan. Reduce heat and continue heating until cheese melts. Serve immediately. If desired, top with sour cream and salsa, and serve with tortilla chips. Makes 6 servings.
| COWBOY CAVIAR VEGGIE PIZZA |
Ingredients
- 1 lb. MRS. GERRY’S COWBOY CAVIAR, drained
- 2-8 oz. pkgs. refrigerated crescent roll dough
- 2-8 oz. pkgs. cream cheese, softened
- 1-0.7 oz. pkg. dry Italian salad dressing mix
- 1 cup (4 oz.) shredded Cheddar cheese (optional)
Instructions
- Preheat oven to 375ºF. Unroll dough, and lay rectangles in 15 X 10” jellyroll pan. Press seams together to form a crust. Bake 10-15 minutes or until crust is golden brown. Cool completely.
- Meanwhile, combine cream cheese and dry salad dressing mix; spread over cooled crust. Sprinkle drained Cowboy Caviar evenly over crust and lightly press into cream cheese. If desired, sprinkle evenly with Cheddar cheese. Cover; keep refrigerated at 33º to 39ºF until serving. Makes 24 appetizers.
- TIP: Appetizers are best if made the same day as they are served.
| COWBOY CHICKEN WRAP |
Ingredients
- ⅓ cup (2 oz.) MRS. GERRY’S COWBOY CAVIAR, drained
- 3 tbsp. MRS. GERRY’S SOUTHWESTERN DIP
- 1-9 inch flour tortilla or plain wrap
- 2 oz. grilled chicken breast fajita strips
- ½ cup (about 1 oz.) shredded lettuce
- ¼ cup (1 oz.) shredded Cheddar cheese
Instructions
- Spread Southwestern Dip evenly on wrap to within ½ inch of edge. Top with drained Cowboy Caviar, chicken strips, lettuce and cheese. Fold in both sides of the wrap. Roll the wrap from the bottom to the top, keeping the ingredients tightly packed as you go. Wrap securely with plastic wrap. Chill to 33º to 39ºF before serving. Makes 1 serving.
- TIP: Wraps are best if made the same day as they are served.
| COWBOY CORNBREAD SALAD |
Ingredients
- 1 lb. MRS. GERRY’S COWBOY CAVIAR (with dressing)
- 1 lb. baked cornbread, cooled, cut into 1 inch cubes
- 1 large tomato, diced
- ¼ cup coarsely chopped fresh cilantro
- 1 cup (4 oz.) chopped pecans
- salt and pepper to taste
Instructions
- Combine all ingredinets; salt and pepper to taste. Keep refrigerated to 33º to 39ºF until serving. Serves 8
| CRANAPPLE UPSIDE-DOWN CAKE |
Ingredients
- Topping:
- 1 cup firmly packed brown sugar
- ½ cup margarine or butter, melted
- 2 large apples, peeled, sliced
- 1 cup MRS. GERRY’S CRANBERRY ORANGE RELISH, drained
- Cake:
- 1-16 oz. pkg. pound cake mix
- ¾ cup water
- 2 eggs
- whipped topping (optional)
Instructions
- Preheat oven to 350ºF. Grease 2-9 inch round cake pans. In small bowl, combine brown sugar and margarine; mix well. Divide between 2 pans; spread over bottom of pans. Arrange apple slices over brown sugar mixture. Divide Cranberry Orange Relish between 2 pans; spread over apples.
- In large mixer bowl, combine cake mix, water and eggs; mix 2-3 minutes. Divide between 2 pans and spread evenly.
- Bake at 350ºF for 45-55 minutes or until cake springs back when lightly touched in center, and toothpick comes out clean. Cool in pan 2 minutes. Invert onto cake plates. Cool 20 minutes. Serve warm or cool with whipped topping, if desired. Makes 16 servings.
| CRANBERRY ALMOND CHICKEN PASTA |
Ingredients
- 1-3 lb. container MRS. GERRY’S CRANBERRY ALMOND PASTA
- 1-3 oz. pouch MRS. GERRY’S ROASTED SLIVERED ALMONDS
- 1-3 oz. pouch MRS. GERRY’S DRIED CRANBERRIES
- 3 cups (12 oz.) diced cooked chicken
Instructions
- Gently combine all ingredients. Chill to 33º to 39ºF before serving. Makes about 4 lbs. of salad.
| CRANBERRY CHEESECAKE DESSERT |
Ingredients
- 2 lbs. MRS. GERRY’S CRANBERRY CHEESECAKE
- 1-12 oz. container whipped topping
- ½ cup pecan pieces, toasted*
- 44 small gingersnap cookies, crushed into crumbs
- ¼ cup sugar
- ⅔ cup butter or margarine, melted
Instructions
- Preheat oven to 350ºF. Combine cookie crumbs and sugar; stir in melted butter or margarine. Press firmly into 9×13 inch pan. Bake for 8 minutes. Cool completely. Layer the Cranberry Cheesecake, than the whipped topping and springle with pecans. Freeze until firm. Let thaw about 20 minutes before cutting.
- *To toast, place pecans in baking pan. Bake at 350ºF for 5 minutes. Cool.
| CRANBERRY CHEESECAKE TRIFLE SQUARES |
Ingredients
- 1-10.75 oz. frozen butter pound cake, cut into 12 slices
- 1½ lbs. MRS. GERRY’S CRANBERRY CHEESECAKE
- 24 almond crescent cookies, coarsely crushed
- 1-8 oz. container whipped topping
- ¼ cup sliced almonds, toasted*
Instructions
- Place cake slices to fit in bottom of 8×12 inch pan. Spread Cranberry Cheesecake over cake. Sprinkle crushed cookies over Cranberry Cheesecake, and lightly press in. Carefully spread whipped topping over cookies and top with almonds. Cover; chill to 33º to 39ºF, or freeze until serving. If frozen, to serve, remove dessert from freezer 15 minutes before cutting. Cut into 12 squares.
- *To toast, place almonds in baking pan. Bake at 350ºF for 5 minutes. Cool.
| CRANBERRY ORANGE NUT BREAD |
Ingredients
- ½ cup butter, softened
- ¾ cup sugar
- 2 large eggs
- 2 cups all purpose flour
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup MRS. GERRY’S CRANBERRY ORANGE RELISH
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350ºF. Grease or spray a 9×5 inch loaf pan; sprinkle with a very small amount of sugar and tap pan so sugar spreads around evenly. In a large mixing bowl, cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Combine dry ingredients; add alternately with Cranberry Orange Relish to creamed mixture. Stir in walnuts. Spread batter evenly into prepared pan. Bake for 55-60 minutes or until loaf tests done with wooden pick. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.
| CRANBERRY ORANGE RELISH |
Ingredients
- 1 cup MRS. GERRY’S CRANBERRY ORANGE RELISH
- 1-12 oz. can frozen orange juice
- 3½ cups water
- 2 liters 7-UP
Instructions
- In blender, combine Cranberry Orange Relish and orange juice concentrate. Process until smooth. Pour into 4 quart plastic container, stir in water. Freeze overnight. Let mixture stand at room temperature until a slushy consistency, about 2 hours. Scoop ¼ cup into glass and fill with 7-UP. Mixture can also be put in punch bowl.
| CRANBERRY ORANGE SALAD DRESSING |
Ingredients
- 1 cup (½ pint) MRS. GERRY’S CRANBERRY ORANGE RELISH
- 2 tbsp. sugar
- 1 tsp. salt
- 1 tsp. ground mustard
- ½ to 1 tsp. grated onion
- ½ cup vinegar
- 1 cup vegetable oil
Instructions
- In a blender or food processor, combine all ingredients except oil. While processing, gradually add oil in a steady stream. Refrigerate. Use as a dressing on salad greens. Garnish the salad with toasted walnuts. Makes about 2½ cups.
| CREAMY BACON BLUE CHEESE POTATO SOUP |
Ingredients
- 1 lb. MRS. GERRY’S BACON BLUE CHEESE POTATO SALAD (with blue cheese mixed in)
- 1-10¾ can condensed cream of potato soup
- 4 cups milk
Instructions
- Combine all ingredients in large saucepan. Heat until mixture reaches 165º to 180ºF, stirring occasionally to prevent sticking. Serve immediately. Makes 4-6 servings.
| CRUNCHY DELI WRAP |
Ingredients
- 1-12 inch flour tortilla or plain wrap
- 4 oz. thinly sliced deli ham (not shaved)*
- ½ cup shredded Cheddar cheese*
- 12 medium fresh spinach leaves
- ⅔ cup (about 5 oz.) MRS. GERRY’S STEAKHOUSE COLESLAW
Instructions
- Layer meat on wrap to within ½ inch of edge. Top with cheese and spinach leaves. Spread Steakhouse Coleslaw over lower ⅔’s of wrap. Fold in both sides of the wrap. Roll the wrap from the bottom to the top, keeping the ingredients tightly packed as you go. Wrap securely with plastic wrap. Chill to 33º to 39ºF before serving. Makes 1 serving.
- *OPTIONAL: Replace ham with corned beef, and Cheddar cheese with Swiss cheese for an alternative flavor combination.
- TIP: Wraps are best if made the same day as they are served.
| DELUXE COBB PASTA SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S COBB PASTA
- 1-12 oz. pouch MRS. GERRY’S JULIENNE-CUT SMOKED TURKEY BREAST
- 1-4 oz. cup MRS. GERRY’S CRUMBLED BLUE CHEESE
- 2 cups frozen whole kernel corn
- 2 cups diced fresh red bell pepper
- 2 cups cubed avocado dipped in 1 tbsp. lemon juice (*see note below)
Instructions
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
- *NOTE: Because of the avocado, which turns brown when exposed to air for too long, the shelf life of this serving suggestion is 24 hours.
| DELUXE GRILLED CHICKEN SANDWICH |
Ingredients
- 1-4 inch onion bun or Kaiser roll, split and toasted
- 2 oz. MRS. GERRY’S SPINACH ARTICHOKE DIP
- 1-4 oz. grilled chicken breast
- 1-1 oz. slice Provolone cheese
Instructions
- Spread dip evenly on both sides of bun. Top with hot grilled chicken breast. Place cheese slice on top and broil briefly until cheese melts. Serve immediately. Makes 1 serving.
| EASY CORN CHOWDER |
Ingredients
- 1 lb. MRS. GERRY’S HARVEST CORN, drained and rinsed
- 1-10¾ oz. can condensed cream of chicken soup
- 2 cups milk
- 2 cups diced cooked potatoes
- ½ cup real bacon bits
- 1½ cups (6 oz.) cubed or shredded pasteurized prepared cheese product (such as Velveeta)
- ¼ tsp. black pepper
Instructions
- In medium saucepan, combine all ingredients. Heat thoroughly 165º to 180ºF, stirring occasionally to prevent sticking. Serve immediately. Makes 6 servings.
- NOTE: If soup becomes too thick add a little more milk.
| EDAMAME FETA PASTA SALAD |
Ingredients
- 1-5 lb. MRS. GERRY’S PASTA BASE MADE WITH WHOLE WHEAT
- 1 lb. edamame (edible soybeans), thawed if frozen
- 2 cups diced tomatoes
- 4 oz. crumbled feta cheese
- ¼ cup chopped fresh parsley
Instructions
- Combine all ingredients in a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
| EGG SALAD & SMOKED SALMON PINWHEELS |
Ingredients
- 4-10 inch flour tortillas or plain wraps
- 1 pint MRS. GERRY’S EGG SALAD
- 1 to 2 oz. smoked salmon, chopped very fine (bones removed if any)
- 24 fresh medium spinach leaves, washed and dried
Instructions
- Divide egg salad among tortillas; spread evenly over tortillas to within ½ inch of edge. Sprinkle chopped salmon evenly over egg salad. Top with about 6 spinach leaves. Roll up each tortilla. Slice into 1 inch thick rolls. Chill to 33º to 39ºF. Makes about 32 appetizers.
| EXTRA CREAMY CONFETTI COLESLAW |
Ingredients
- 5 lbs. MRS. GERRY’S EXTRA CREAMY COLESLAW
- ⅔ cup diced green bell pepper
- ⅔ cup diced red bell pepper
- ⅔ cup shredded cucumber
- ⅔ cup drained whole kernel corn
- ¼ cup diced onion
Instructions
- Combine ingredients; stir to blend. Chill to 33º to 39ºF before serving.
| FALL FESTIVAL DESSERT |
Ingredients
- 1-3 lb container MRS. GERRY’S PUMPKIN ‘N’ SPICE
- ½ cup caramel topping
- 40 small gingersnap cookies
- ¾ cup chopped pecans
- 1-12 oz. container whipped topping
Instructions
- In a large glass bowl, layer about ⅓ of each of the above ingredients. Repeat layers two more times until all ingredients are used. Cover. Chill to 33º to 39ºF until serving time. (The longer the dessert is kept the softer the cookies become).
| FESTIVE CRANBERRY CAKE |
Ingredients
- Cake:
- ¾ cup butter or margarine, softened
- 1 cup sugar
- 2 eggs
- 2¼ cup flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 cup buttermilk
- 1 cup MRS. GERRY’S CRANBERRY ORANGE RELISH
- 1 cup chopped dates
- 1 cup chopped pecans
- Glaze:
- ½ cup orange juice
- ¼ cup sugar
- whipped topping, fresh mint leaves and whole cranberries (optional)
Instructions
- Preheat oven to 350ºF. In mixing bowl, cream butter and sugar. Add eggs, beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Cranberry Orange Relish, dates and pecans. Spread in a greased and floured 10 inch tube pan. Bake 350ºF for 60-70 minutes or until toothpick inserted near center comes out clean. Cool in pan for 10 minutes.
- Meanwhile, to make glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With toothpick, punch holes in cake. Spoon glaze over cake. Cover and refrigerate for at least 8 hours. If desired, garnish with whipped topping, fresh mint leaves and whole cranberries. Makes 12 to 16 servings.
| FOODSERVICE BBLT POTATO SALAD |
BBLT POTATO SALAD (BACON, BLUE, LETTUCE & TOMATO)
Ingredients
- 1 kit (5.25 lbs.) MRS. GERRY’S BACON BLUE CHEESE POTATO SALAD (with blue cheese mixed in)
- 2½ cups diced tomato
- 10 cups shredded lettuce
Instructions
- Gently combine blue cheese and diced tomato with potato salad. Keep refrigerated at 33º to 39ºF until serving. Serve on a bed of shredded lettuce. For maximum freshness, recommended shelf life of salad on lettuce is 24 hours.
| FOOD SERVICE CREAMY BACON BLUE CHEESE POTATO SOUP |
Ingredients
- 1 kit (5.25 lbs.) MRS. GERRY’S BACON BLUE CHEESE POTATO SALAD (with blue cheese mixed in)
- 5-10¾ oz. or 2-26 oz. cans condensed cream of potato soup
- 1 gallon + 1 quart milk
Instructions
- Combine all ingredients in stockpot. Heat thoroughly 165º to 180ºF, stirring occasionally to prevent sticking. Serve immediately
| FOOD SERVICE GARLIC GARDEN MEDLEY |
Ingredients
- 1-5 lb. container MRS. GERRY’S ROASTED GARLIC PASTA SALAD
- 7½ cups small broccoli florets
- 5 cups small cauliflower florets
- 2½ cups small zucchini slices
- 2½ cups small yellow summer squash slices
Instructions
- Combine all ingredients; stir to blend. Chill to 33º to 39ºF before serving.
| FROZEN CRANBERRY ORANGE CUP |
Ingredients
- ¾ cup MRS. GERRY’S CRANBERRY ORANGE RELISH
- 3-6 oz. containers light orange crème yogurt
- ½ cup sugar
- ⅓ cup chopped pecans
Instructions
- Combine all ingredients in mixing bowl. Spoon into 8 foil cupcake liners. Freeze until solid. Remove from freezer 10 minutes before serving. May be served as a salad or dessert. Makes 8 servings.
| FRUIT PIZZA |
Ingredients
- 1-12 inch unbaked pizza crust, thawed if frozen
- 2 tbsp. sugar
- ½ tsp. ground cinnamon
- 1 pint (2 cups) MRS. GERRY’S CHEESECAKE SUPREME
- 2-3 cups assorted fruit, cut in bite-size pieces
Instructions
- Combine sugar and cinnamon. Sprinkle thawed crust with sugar mixture. Bake according to directions. Cool completely. Spread with Cheesecake Supreme. Top with fruit. Chill at 33º to 39º F. Best if served same day. Makes 8 servings.
| FRUITY CRANBERRY ALMOND PASTA |
Ingredients
- 1-3 lb.container MRS. GERRY’S CRANBERRY ALMOND PASTA
- 1-3 oz. pouch MRS. GERRY’S ROASTED SLIVERED ALMONDS
- 1-3 oz. pouch MRS. GERRY’S DRIED CRANBERRIES
- 1-8 oz. can pineapple tidbits, drained
- 1-11 oz. can mandarin oranges, drained
- 1 cup seedless red or green grapes, cut in half
Instructions
- Gently combine all ingredients. Chill to 33º to 39ºF before serving. Makes about 4½ lbs. of salad.
| GARLIC CHICKEN CASSEROLE |
Ingredients
- 2 lbs. MRS. GERRY’S ROASTED GARLIC PASTA, drained
- 1-10¾ oz. can condensed cream of chicken soup
- ½ cup sour cream
- 2 cups (8 oz.) cooked chicken, cut into bite-size pieces
- 1 cup crushed Ritz crackers (about 18 crackers)
- ¼ cup butter, melted
Instructions
- Preheat oven to 350º. Spoon off some of the dressing from the Roasted Garlic Pasta Salad and discard. Combine salad, soup and sour cream; stir to blend. Stir in chicken; mix gently. Pour into greased 2-quart casserole. Spread crushed crackers over all; drizzle with melted butter. Bake, uncovered, for 1-1¼ hours. Keep hot at 165º to 180ºF.
| GARLIC GARDEN MEDLEY |
Ingredients
- 1 lb. MRS. GERRY’S ROASTED GARLIC PASTA SALAD
- 1½ cups small broccoli florets
- 1 cup small cauliflower florets
- ½ cup small zucchini slices
- ½ cup small yellow summer squash slices
Instructions
- Combine ingredients; stir to blend. Chill to 33º to 39ºF before serving.
| Garlic Kielbasa Soup |
Ingredients
- 1 lb. MRS. GERRY’S ROASTED GARLIC PASTA
- 8 oz. Polish sausage (Polska Kielbasa), diced
- 2-14½ oz. cans chicken broth
- 2 cup cooked, diced potatoes
- ½ medium apple, peeled, shredded
- 1 tsp. sugar
- 1 cup whipping cream
Instructions
- Stir fry Polish sausage until slightly browned. Add salad, broth, potatoes, apple and sugar. Cook on low until heated through. Add whipping cream just before serving; heat through but do not boil. Keep hot at 165º to 180ºF.
| GARLIC, CHEDDAR & SAUSAGE PASTA SALAD |
Ingredients
- 1 lb. MRS. GERRY’S ROASTED GARLIC PASTA
- 1 cup diced summer sausage
- ½ cup diced Cheddar cheese
- ¼ cup whole black olives
- 1 tbsp. crumbled feta cheese (optional)
Instructions
- Combine ingredients; stir to blend. Chill to 33º to 39ºF before serving.
| GARLIC, HAM & EGG PASTA SALAD |
Ingredients
- 1 lb. MRS. GERRY’S ROASTED GARLIC PASTA SALAD, drained
- 1 cup diced ham
- 1 cup chopped hard cooked eggs (2 or 3 eggs)
- ¼ cup real mayonnaise
Instructions
- Spoon off some of the dressing from the Roasted Garlic Pasta Salad and discard. Combine all ingredients; stir to blend. Chill to 33º to 39ºF before serving.
| GOLDEN HARVEST DESSERT |
Ingredients
- ½ cup sugar
- ½ tsp. salt
- 1½ tsp. ground cinnamon
- ¼ tsp. ground cloves
- ¼ tsp. ground ginger
- 3 large eggs
- 2 cups MRS. GERRY’S SWEET MASHED POTATOES
- ½ cup whipping cream
- 1-18 oz. box yellow cake mix (use dry)
- ¾ cup butter, melted
- 1 cup chopped pecans or walnuts
- whipped topping (optional)
Instructions
- Preheat oven to 350ºF. In a small bowl, mix sugar, salt and spices; set aside. In a large mixing bowl, beat eggs. Blend in sweet potatoes. Add sugar mixture and mix well. Add cream and mix just to combine. Pour into greased 9×13 inch cake pan. Sprinkle dry cake mix over filling. Drizzle melted butter over dry cake mix. Sprinkle chopped nuts over all. Bake for 45-50 minutes until golden brown and nuts are toasted. Serve warm or chilled with whipped topping, if desired. Makes 16 to 20 servings.
| GOLDEN WHEATBERRY PITA SANDWICH |
Ingredients
- ½ cup MRS. GERRY’S GOLDEN WHEATBERRY, drained
- 1 whole wheat with honey pita pocket bread, cut into 2 halves
- ¼ cup original flavor hummus
- 2 tbsp. crumbled feta cheese
- fresh baby spinach leaves
Instructions
- Spread 2 tbsp. hummus on the inside of one pita bread half. Place a layer of spinach leaves on top of hummus. Fill with ¼ cup drained Golden Wheatberry Salad and sprinkle with 1 tbsp. feta cheese. Repeat with remaining pita half. Chill to 33º to 39ºF before serving. Makes 1 serving.
| GOURMET PIZZA |
Ingredients
- 1-9 inch ½ inch thick unbaked pizza crust (if frozen, thaw)
- 8 oz. MRS. GERRY’S SPINACH ARTICHOKE DIP
- 1 cup (4 oz.) shredded Mozzarella cheese
- Toppings: (optional)
- 3 oz. cooked baby shrimp, drained, or
- 3 oz. cooked shredded chicken, and/or
- 1 oz. diced red bell pepper
- 1 oz. diced green bell pepper
Instructions
- Preheat oven to 400ºF. Spread dip evenly on pizza crust to within ½ inch of edge. If desired, sprinkle with optional toppings. Top with cheese. Bake at 400ºF for 25 to 30 minutes or until crust is deep golden brown and cheese is lightly browned. Serve immediately. Makes 4 entree servings or 8 appetizer servings.
| GRILLED GARLIC CHICKEN SALAD |
Ingredients
- 1 lb. MRS. GERRY’S ROASTED GARLIC PASTA, drained
- 1½ cups (6 oz.) cooked grilled chicken, cut into bite-size pieces
- ¼ cup sour cream
Instructions
- Spoon off some of the dressing from the Roasted Garlic Pasta Salad and discard. Combine all ingredients; stir to blend. Chill to 33º to 39ºF before serving.
| HAM & CHEESE SPRING SALAD |
Ingredients
- 1-5 lb. container MRS. GERRY’S SPRING SALAD
- 1 lb. (4 cups) cooked ham, julienne cut
- 8 oz. (2 cups) shredded Cheddar cheese
Instructions
- Put all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
- Makes 6.5 lbs. of salad.
| HAM RANCH PASTA |
Ingredients
- 10 lbs. Mrs. Gerry’s Macaroni Base
- 2-0.4 oz. pkgs. dry Hidden Valley Ranch dressing mix
- 2 heads broccoli, cut into small bite-size pieces
- 2 lbs. cooked ham, cut into julienne strips
- 1-12 oz. pkg. shredded Cheddar cheese
Instructions
- Gently blend dry dressing mix into Macaroni Base. Add remaining ingredients. Chill to 33º to 39ºF before serving.