Serves: 4
(BACON, BLUE, LETTUCE & TOMATO)
- 1 lb. MRS. GERRY’S BACON BLUE CHEESE POTATO SALAD (with blue cheese mixed in)
- ½ cup diced tomato
- 2 cups shredded lettuce
- Combine potato salad and tomato. Chill to 33º to 39ºF before serving.
- Serve on a bed of shredded lettuce. Makes 4 servings.
2.2.1
| BROCCOLI & BLUE CHEESE POTATO SALAD |
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- 1 lb. MRS. GERRY’S BACON BLUE CHEESE POTATO SALAD (with blue cheese mixed in)
- 1½ cups small broccoli florets
- 2 tbsp. diced red onion
- Combine all ingredients. Keep refrigerated at 33 to 39ºF until serving. Makes 4 servings.
2.2.1
| CREAMY BACON BLUE CHEESE POTATO SOUP |
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- 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
- Combine all ingredients in large saucepan. Heat until mixture reaches 165º to 180ºF, stirring occasionally to prevent sticking. Serve immediately. Makes 4-6 servings.
2.2.1
| FOODSERVICE BBLT POTATO SALAD |
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BBLT POTATO SALAD (BACON, BLUE, LETTUCE & TOMATO)
- 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
- 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.
2.2.1
| FOOD SERVICE CREAMY BACON BLUE CHEESE POTATO SOUP |
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- 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
- Combine all ingredients in stockpot. Heat thoroughly 165º to 180ºF, stirring occasionally to prevent sticking. Serve immediately
2.2.1