Viewing entries tagged
SF 2019 Q2
The addition of one simple package of drink mix into a container of Cheesecake Supreme creates a fun, colorful and tasty dessert option.
3 lbs. Mrs. Gerry's Cheesecake Supreme
1 (0.16 oz.) package unsweetened drink mix, such as Kool-Aid, flavor of your choice
Combine ingredients; mix well to combine. Keep refrigerated at 33° to 39°F.
Five ingredients transforms our Gourmet Macaroni & Cheese into a dish that everyone will love!
5 lbs. Mrs. Gerry’s Gourmet Macaroni & Cheese
1-15 oz. can black beans, rinsed and drained*
1 -10 oz. can tomatoes & green chilies*
2-5 oz. cans chicken breast, drained*
1 tbsp. fajita seasoning mix
2 cups (about 4 oz.) coarsely crushed yellow corn tortilla chips
Preheat oven to 400°F.
Heat Mrs. Gerry’s Gourmet Macaroni & Cheese according to package directions.
Carefully pour into large mixing bowl.
Gently stir in ingredients, except tortilla chips.
Pour into greased half pan; top with crushed tortilla chips.
Bake for 15 to 20 minutes or until mixture is hot and tortilla chips are lightly browned.
Serve immediately or maintain at 165° to 180°F. Makes 12 to 14 servings.
*If available, use "no salt added" canned products
Southwestern Dip and Cowboy Caviar in one recipe?! You won’t be able to stop until it’s all gone.
1 cup Mrs. Gerry’s Cowboy Caviar, drained
1 cup Mrs. Gerry’s Southwestern Dip
1-8 oz. pkg. cream cheese
1-4 oz. can diced green chilies
1 cup diced cooked chicken breast
½ cup shredded Cheddar cheese
1 tsp. dry taco seasoning mix
Combine all ingredients in medium saucepan.
Heat to 165° to 180°F, stirring often to prevent sticking.
Dip may be kept warm in a Crockpot on low setting. Serve with tortilla chips.
Your taste buds will thank you after eating this delicious dish! Simply stuff peppers with our Jalapeno Popper Pasta Salad, top with bacon and cheese, and bake.
4 cups Mrs. Gerry's Jalapeno Popper Pasta Salad
4 whole bell peppers, any color, medium sized
¼ cup chicken broth
2 cups shredded Cheddar cheese
2 tablespoons crumbled bacon pieces
Preheat oven to 350°F.
Add the ¼ cup chicken broth to a 9” x 13” baking pan.
Wash, halve, deseed and remove stem from peppers.
In a bowl, combine Jalapeno Popper Pasta Salad and 1 cup shredded Cheddar cheese.
Evenly stuff the peppers with the salad mixture. Sprinkle remaining Cheddar cheese and bacon pieces on top of peppers.
Bake peppers in pan for 30 minutes or until the internal temperature reaches 165°F and the peppers are well cooked. After baking, allow to cool for a couple minutes. Serve immediately or maintain at 165º to 180ºF.
Kick your potato salad up a notch! Add our Southwestern Dip and Cheddar cheese to our already delicious Deli Fresh or Original Potato Salads.
13 lbs. Mrs. Gerry’s Original Potato Salad or Mrs. Gerry’s Deli Fresh Potato Salad
3 lbs. Mrs. Gerry’s Southwestern Dip
1-12 oz. pkg. shredded Cheddar cheese
1 small can black olives, drained (optional)
Combine ingredients.
Keep refrigerated at 33° to 39°F until serving.
Just add salsa to our Harvest Corn for a hearty chip dip!
1 lb. Mrs. Gerry’s Harvest Corn, drained
1½ cups medium salsa or Picante sauce
Combine all ingredients.
Chill to 33° to 39°F before serving. Serve with tortilla chips.
Fish tacos are increasingly popular! And they can be easy using our refreshing Sweet Pepper Slaw.
Mini "street taco" soft tortillas
White fish of your choice, fried or baked, seasoned to your liking
Mrs. Gerry's Sweet Pepper Slaw
Mrs. Gerry's Southwestern Dip, optional
Cook fish according to package directions. Flake into pieces.
Place fish in tortilla and top with Sweet Pepper Slaw.
For added spice, top with our Southwestern Dip.
