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1 (5 lb.) bag Mrs. Gerry's Premium Macaroni & Cheese, heated according to package directions
1 cup real bacon bits
2 cups diced fresh tomatoes
In a large saucepan, combine hot Mrs. Gerry's Premium Macaroni & Cheese, bacon and tomato.
Heat to 165 to 180 degrees F. Serve immediately or maintain at this temperature.
Mrs. Gerry’s Sweet Potato Souffle**
Roast beef, cooked
Scallions, sliced
Blue cheese crumbles
Rosemary, optional
Heat Mrs. Gerry’s Sweet Potato Souffle to 165° to 180°F.
Top with desired amount of roast beef, blue cheese crumbles, and scallions.
Garnish with fresh rosemary.
**Seasonal only item, available Mid-October to December 31st.
Mrs. Gerry’s Sweet Potato Souffle**
Asian vegetable mix (green beans, broccoli, onions and mushrooms)
Peanuts
Cilantro
Soy sauce
Heat Mrs. Gerry’s Sweet Potato Souffle to 165° to 180°F.
Cook Asian vegetable mix according to package directions.
Top Sweet Mashed Potatoes with vegetables. Garnish wish peanuts and cilantro.
Drizzle with soy sauce immediately before serving.
**Seasonal only item, available Mid-October to December 31st.
Mrs. Gerry’s Sweet Potato Souffle**
Streusel (combine 1/4 c. brown sugar, 2 Tbsp. flour, 1/4 c. pecans, 1 Tbsp. melted butter)
Cinnamon sprinkle and mini marshmallows, optional
Heat Mrs. Gerry’s Sweet Potato Souffle to 165° to 180°F.
Top with streusel and lightly toast in oven.
If desired, top with a sprinkle of cinnamon and/or mix in mini marshmallows.
**Seasonal only item, available Mid-October to December 31st.
Mrs. Gerry’s Sweet Potato Souffle**
Kale, cooked
Ricotta cheese
Dried cranberries
Rosemary, optional
Heat Mrs. Gerry’s Sweet Potato Souffle to 165° to 180°F.
Stir in Ricotta and kale
Top with dried cranberries
Garnish with rosemary, optional
**Seasonal only item, available Mid-October to December 31st.
DIPS: Prepared to Party Dill Dip, Spinach Dip and South of the Border Dip
PROTEINS: Mrs. Gerry's Egg Salad, Ham Salad, Homestyle Chicken Salad, Supreme Seafood Salad, and Tuna Salad.
PAIR WITH: your choice of veggies, breads, chips, deli meats and crackers.
5 lbs. Mrs. Gerry's Macaroni Base
1 lb. diced cooked turkey breast
1-11 oz. can mandarin oranges, drained
1 lb. seedless green grapes
1 cup pecan halves
Combine all ingredients.
Chill to 33 to 39 degrees F before serving.
1 (3 lb.) container Mrs. Gerry’s Broccoli Toss Salad Base
3 lbs. mini broccoli florets
8 oz. (2 cups) shredded Cheddar cheese
5 oz. (about 1 cup) salted sunflower seed kernels
Put all ingredients into a large mixing bowl. Mix gently to combine. Keep refrigerated at 33º to 39ºF. For maximum freshness, prepare salad at the beginning of each day. However, once mixed, recommended shelf life is 72 hours.
Total yield per recipe: 6.81 lbs. salad*
*YIELD: One case of Mrs. Gerry’s Broccoli Toss Base will make FOUR finished salads this size.
1 (5 lb.) container Mrs. Gerry’s Italian Pepperoni Pasta
2 oz. sliced pepperoni
2 oz. diced Provolone cheese
1 oz. grated Parmesan cheese
2 oz. sliced red onion
Put all ingredients into a large mixing bowl. Mix gently to combine. Keep refrigerated at 33º to 39ºF. For maximum freshness, prepare salad at the beginning of each day. However, maximum recommended shelf life of product, once mixed, is 72 hours.
Total yield per kit: 5.4375 lbs. salad*
*YIELD: One case Mrs. Gerry’s Italian Pepperoni Pasta Kit will make two finished salads this size.
1.5 lbs. shredded lettuce
1/2 (3 lb.) container of Mrs. Gerry’s Seven-Layer Salad dressing
6 oz. Mrs. Gerry’s shredded Cheddar cheese
2 oz. Mrs. Gerry’s bacon bits
Spread shredded lettuce across the bottom of a 8 x 12 x 3” non-metal container
Spread half of a 3 lb. container of Mrs. Gerry’s Seven-Layer Salad dressing on top of lettuce
Sprinkle 6 oz. Mrs. Gerry’s shredded cheddar cheese and 2 oz. Mrs. Gerry’s bacon bits on top of dressing.
Cover tightly. Keep refrigerated at 33º to 39ºF. Serve within 24 hours.
Yield: 3.5 lbs. salad
One case Mrs. Gerry’s Seven-Layer Salad Kit will make 4 finished salads this size.
1 (5 lb.) container Mrs. Gerry’s Parmesan Bows Pasta
1 (6 oz.) pouch Mrs. Gerry’s Shredded Parmesan Cheese
1 lb. mini broccoli florets
1 lb. grape tomatoes
Put all ingredients into a large mixing bowl. Mix gently to combine. Keep refrigerated at 33º to 39ºF. For maximum freshness, prepare salad at the beginning of each day. Maximum recommended shelf life of product, once mixed, is 72 hours.
Yield: 7.375 lbs. salad*
*YIELD: One case of Mrs. Gerry’s Parmesan Bows Kit will make TWO finished salads this size.
1 (1 lb.) container Mrs. Gerry’s Oriental Crunch Dressing
1 (8 oz.) pouch Mrs. Gerry’s Ramen/Nut Mixture
3 lb. pouch of shredded cabbage (this cabbage may also contain small amounts of shredded carrot, sliced green onion and/or snow pea pods)
Put all ingredients into a large mixing bowl. Mix gently to combine. Keep refrigerated at 33º to 39ºF. Once mixed, recommended shelf life is 24 hours.
Yield: 4.5 lbs. salad*
TIP: For other options, stir in sugar snap pea pods, water chestnuts, cooked diced chicken and/or broccoli florets. Sprinkle finished salad with chow mein noodles.
*YIELD: One case of Mrs. Gerry’s Oriental Crunch Kit will make FOUR finished salads this size.
1 (4.5 lb.) container Mrs. Gerry’s Cheese Tortellini Pasta
1 (6 oz.) pouch Mrs. Gerry’s Shredded Parmesan Cheese
Put all ingredients into a large mixing bowl. Mix gently to combine. Keep refrigerated at 33º to 39ºF. For maximum freshness, prepare salad at the beginning of each day. However, maximum recommended shelf life of product, once mixed, is 72 hours.
Total yield per kit: 4.875 lbs. salad*
*YIELD: One case Mrs. Gerry’s Cheese Tortellini Salad Kit will make TWO finished salads this size.
1 (5 lb.) container Mrs. Gerry’s Cheddar Broccoli Pasta Kit
1 lb. mini broccoli florets
Put all ingredients into a large mixing bowl. Mix gently to combine. Keep refrigerated at 33º to 39 º F. For maximum freshness, prepare salad at the beginning of each day.
Yield: 6 lbs. salad*
*YIELD: One case of Mrs. Gerry’s Cheddar Broccoli Pasta Kit will make TWO finished salads this size.
Fajita, Cheeseburger and Tuscan
BBQ - Premium Macaroni & Cheese, pulled pork, fresh jalapeño, sweet BBQ sauce
BUFFALO - Premium or Gourmet Macaroni & Cheese, chicken, buffalo sauce, blue cheese, green onion
CHEESEBURGER - Premium Macaroni & Cheese, ground beef, shredded Cheddar cheese, tomato, red onion, pickle
FAJITA - Gourmet Macaroni & Cheese, fajita chicken, sautéed peppers, sautéed onions
ITALIAN - Gourmet Macaroni & Cheese, Tuscan chicken, pesto, fresh basil, diced tomatoes
JALAPENO POPPER - Premium or Gourmet Macaroni & Cheese, cubed cream cheese, diced jalapeño, crushed corn chips
LOBSTER - Gourmet Macaroni & Cheese, surimi or real lobster meat, parsley, crushed garlic croutons
REUBEN - Gourmet Macaroni & Cheese, corned beef, sauerkraut, shredded Swiss cheese, rye bread croutons
Mrs. Gerry's Steakhouse Baked Beans
Homestyle meatballs
Shredded Cheddar cheese
Heat Steakhouse Baked Beans and meatballs until they reach 165°- 180°F.
Place in a small skillet and top with shredded Cheddar cheese. Place under broiler until cheese has melted. Serve immediately.
1 (5 lb.) bag Mrs. Gerry’s Gourmet Macaroni & Cheese
2 cups cooked chicken, coarsely chopped (chicken breast or rotisserie chicken)
½ cup FRANK’S RedHot® Buffalo Wings Sauce (or other cayenne pepper sauce)
Heat Mrs. Gerry’s Gourmet Macaroni & Cheese according to package directions.
Carefully pour hot Gourmet Macaroni & Cheese into a large mixing bowl. Stir in chicken and cayenne pepper sauce until thoroughly combined.
Pour into a half pan. Serve immediately or maintain at 165º to 180ºF on a steam table.
Makes 12 to 14 servings.
2 cups (16 oz.) Prepared to Party Dill Dip
2 (8 oz.) packages cream cheese, softened
1 ½ cups (about 6 oz.) dried beef, finely chopped
In a medium bowl mix cream cheese and Prepared to Party Dill Dip until smooth. Stir in dried beef and refrigerate to 33° to 39°F before serving with crackers, pita chips, celery sticks, and other vegetables. Makes about 24 servings.
Add a kick to your weekly meal plan by adding this hearty casserole! Simply combine Mrs. Gerry’s Jalapeno Popper Pasta with cheeses and chicken, and top with breadcrumbs. Throw in it the oven and enjoy a flavorful supper, with plenty of leftovers.
5 lbs. Mrs. Gerry's Jalapeno Popper Pasta Salad
1 lb. cooked chicken, pulled or cubed (optional)
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
½ cup breadcrumbs
¼ cup grated Parmesan cheese
Preheat oven to 425°F.
In a large bowl, combine Jalapeno Popper Pasta Salad, chicken, Cheddar and Mozzarella cheeses.
Place into a 9x13" casserole pan. In a separate bowl, ,combine breadcrumbs and Parmesan cheese. Sprinkle evenly onto casserole.
Bake at 425°F for 20 minutes.
Makes about 12 servings.
4 cups cubed cooked turkey or chicken
4 cups frozen cut green beans (or frozen broccoli or peas)
2 (10.75 oz.) cans condensed cream of mushroom soup
2/3 cup milk
2 cups shredded Cheddar cheese, divided
2 (2.8 oz.) cans French fried onions
1 (5 lb.) bag Mrs. Gerry's Premium Mashed Potatoes, heated according to package directions
Preheat oven to 375°F. In a large saucepan gently heat together, turkey, green beans, 1 cup cheese, soup, and milk. Cook 6-8 minutes stirring occasionally until mixture is heated through. Place mixture into a lightly greased 4 inch deep half pan. Spread heated mashed potatoes evenly over the top of mixture. Bake at 375°F for 30 minutes uncovered or until mixture is 165° to 180°F. Sprinkle the remaining cheese and 2 cans of French fried onions, evenly over the top and bake for another 10 minutes. Serve immediately or maintain at 165° to 180°F.
