| GARLIC, HAM & EGG PASTA SALAD |
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- 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
- 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.
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| GRILLED GARLIC CHICKEN SALAD |
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- 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
- 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.
2.2.1
| GARLIC, CHEDDAR & SAUSAGE PASTA SALAD |
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- 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)
- Combine ingredients; stir to blend. Chill to 33º to 39ºF before serving.
2.2.1
- 1 lb. MRS. GERRY’S ROASTED GARLIC PASTA
- ⅓ cup fresh chopped basil
- 1 tbsp. pinenuts
- Combine ingredients; stir to blend. Chill to 33º to 39ºF before serving.
2.2.1
- 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
- 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.
2.2.1
- 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
- Combine ingredients; stir to blend. Chill to 33º to 39ºF before serving.
2.2.1
- 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
- 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.
2.2.1
| FOOD SERVICE GARLIC GARDEN MEDLEY |
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- 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
- Combine all ingredients; stir to blend. Chill to 33º to 39ºF before serving.
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