- 1-5 lb. container MRS. GERRY’S MACARONI BASE
- 2 heads lettuce, chopped
- 1 lb. bacon, cooked crisp and crumbled
- 3 large tomatoes, cubed
- 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.
2.2.1
- 1-12 lb. container MRS. GERRY’S MACARONI BASE
- 7 cups diced cooked chicken
- 6 medium Red Delicious apples (chopped and soaked in lemon juice, drain before adding)
- 4 cups sliced celery
- Combine all ingredients. Chill to 33º to 39ºF before serving.
2.2.1
- 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
- Gently blend dry dressing mix into Macaroni Base. Add remaining ingredients. Chill to 33º to 39ºF before serving.
2.2.1
- 1-5 lb. container MRS. GERRY’S MACARONI BASE
- 1 lb. diced cooked ham
- ½ stalk sliced celery
- 1 cup sliced radishes
- 1 chopped cucumber
- Combine all ingredients. Chill to 33º to 39ºF before serving.
2.2.1
- 1-12 container MRS. GERRY’S MACARONI BASE
- 8 cups diced cooked chicken
- 1 lb. cubed Cheddar cheese
- 2 chopped cucumbers
- 1 lb. sliced radishes
- 2 bunches sliced green onions
- 1 chopped green bell pepper
- 1-0.7 pkg. dry Italian salad dressing mix
- Combine all ingredients. Chill to 33º to 39ºF before serving.
2.2.1
- 1-5 lb. container MRS. GERRY’S MACARONI BASE
- 1 lb. (about 2 cups) creamy Cheddar cheese sauce
- 8 oz. (2 cups) shredded mild yellow Cheddar cheese
- 8 oz. (2 cups) diced aged white Cheddar cheese
- Combine all ingredients and chill to 33º to 39ºF before serving. Once mixed, recommended shelf life is 72 hours. Makes about 7 lbs. of salad.
2.2.1
- 1-12 lb. container MRS. GERRY’S MACARONI BASE
- 8 cups diced cooked chicken
- 1 binch sliced green onions
- 2 cups pea pods
- 2 tsp. sesame oil
- 1 stalk sliced celery
- Combine all ingredients in a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
2.2.1
| Retail-BACON CHEESEBURGER HOT DISH |
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- ½ lb. hamburger
- 1 (20 oz.) pkg. MRS. GERRY’S MACARONI & CHEESE
- 1 tomato, diced
- 2 tbsp. real bacon bits
- 1 tbsp. dry minced onion
- 4 oz. (¾ cup) sliced dill pickles
- ¼ cup catsup, optional
- In a large saucepan or skillet, brown hamburger until no longer pink; drain off grease. Add remaining ingredients. Heat to 165º to 180ºF, stirring frequently. Serve immediately or maintain at this temperature. Makes about 5 servings.
2.2.1
- 1-12 lb. container MRS. GERRY’S MACARONI BASE
- 5 lbs. imitation crabmeat
- 1-0.95 oz. jar celery seed
- 2 bunches sliced green onions
- 1 stalk sliced celery
- Combine all ingredients in a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
2.2.1
- 1-12 lb. container MRS. GERRY’S MACARONI BASE
- 2 quarts baby shrimp
- 4 bunches sliced green onions
- 2 stalks sliced celery
- black pepper for taste
- Combine all ingredients in a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
2.2.1
| SMOKED TURKEY & JARLSBERG PASTA |
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- 2½ lbs. Mrs. Gerry’s Macaroni Base
- ½ lb. smoked turkey, diced
- ½ lb. Jarlsberg cheese, diced
- ½ lb. seedless red grapes
- ½ cup sliced celery
- ¼ cup diced onion
- 1 tsp. chopped parsley
- ½ tsp. poppy seed
- Combine all ingredients and chill. Makes 8 to 10 servings.
2.2.1
- 1-5 lb. container MRS. GERRY’S MACARONI BASE
- 1 lb. diced cooked turkey breast
- 1-11 oz. can mandarin oranges, drained
- 1 lb. seedles green grapes
- 1 cup pecan halves
- Combine all ingredients in a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
2.2.1
- 1-12 lb. container MRS. GERRY’S MACARONI BASE
- 2 lbs. diced cooked turkey breast
- 12 slices cooked bacon, crumbled
- 1 pint cherry tomatoes
- 2 bunches broccoli, cut into florets
- dash of basil
- Combine all ingredients in a large mixing bowl. Mix gently to combine. Chill to 33º to 39ºF before serving.
2.2.1