Steak Taco

Steak Taco

Instructions

• Tortillas

• Flank steak, grilled and sliced

• Mrs. Gerry’s Mexican Style Street Corn, heated

• Lime wedges, optional

Instructions

Layer steak and Mexican Style Street Corn in tortilla. Garnish with lime. Serve immediately.

Parmesan Bows Salad

Parmesan Bows Salad

Ingredients

• 1 (5 lb.) container Mrs. Gerry’s Parmesan Bows Pasta

• 1 (6 oz.) pouch Mrs. Gerry’s Shredded Parmesan Cheese

• 1 ½ cups sun-dried tomatoes, thinly sliced

• 1 ½ cups pitted, sliced kalamata olives

• 5 cups kale, ribs and stems removed, coarsely chopped

• 1 tablespoon black pepper

• 1 teaspoon garlic salt

• Optional – 1 ½ cups pepperoncini pepper, drained and sliced

Instructions

Put all ingredients in a large mixing bowl. Mix gently to combine. Keep refrigerated at 33° to 39° F. For maximum freshness, prepare salad at the beginning of each day. 

Mint Cookies 'N' Creme

Mint Cookies ‘N’ Creme

Ingredients

• 3 lbs. Mrs. Gerry's Cookies ‘N’ Crème

• 1 tsp. peppermint extract

• 1 tsp. green food coloring

Instructions

Combine all ingredients. Chill to 33° to 39°F before serving. Try as a filling for a dark chocolate layer cake or as a filling between dark chocolate cookies.

Guacamole

Guacamole

Instructions

• 1 (5 lb.) container Mrs. Gerry’s Mexican Style Street Corn

• 25 ripe avocados, peeled, pitted and mashed

• 2 Tbsp. lime juice

Instructions

Gently stir to combine. Chill to 33° to 39°F before serving.

Cowboy Caviar & Quinoa

Cowboy Caviar & Quinoa

Instructions

• 1 lb. Mrs. Gerry's Cowboy Caviar

• 1 cup quinoa, cooked according to package directions

Instructions

Combine ingredients. Keep refrigerated at 33° to 39°F. Makes 8 to 10 servings.

This may also be served hot. Combine hot, cooked quinoa and Cowboy Caviar in a microwaveable container; cover. Microwave on high until product reaches 165° to 180°F. Serve immediately or maintain at this temperature.

Smoked Gouda Margherita Salad

Smoked Gouda Margherita Salad

Ingredients

• 1 (5 lb.) container Mrs. Gerry's Smoked Gouda Pasta

• 4 cups (20 oz.) grape tomatoes

• ½ cup shredded fresh basil leaves

Instructions

1. Combine all ingredients.

2. Chill to 33 to 39 degrees F before serving.

Deviled Egg, Ham & Pasta Salad

Deviled Egg, Ham & Pasta Salad

Ingredients

• 1 (5 lb.) container Mrs. Gerry's Deviled Egg Pasta

• 2 cups (8 oz.) diced cooked ham

• 2/3 cup (4 oz.) diced sweet pickles

Instructions

1. Combine all ingredients.

2. Chill to 33 to 39 degrees F before serving.

Reuben Salad

Reuben Salad

Ingredients

• 1 (5 lb.) container Mrs. Gerry's Macaroni Base

• 2 lbs. corned beef

• 1 (16 oz.) can sauerkraut, drained

Instructions

1. Combine all ingredients.

2. Chill to 33 to 39 degrees F before serving.

Bacon Tomato Macaroni & Cheese

Bacon Tomato Macaroni & Cheese

Ingredients

• 1 (5 lb.) bag Mrs. Gerry's Premium Macaroni & Cheese, heated according to pkg. directions

• 1 cup real bacon bits

• 2 cups diced fresh tomatoes

Instructions

In a large saucepan, combine hot Premium Macaroni & Cheese, bacon and tomato; heat to 165° to 180°F. Serve immediately or maintain at this temperature.

Sweet Potato Mac & Cheese

Sweet Potato Mac & Cheese

Ingredients

• 1 (5 lb.) bag Mrs. Gerry’s Gourmet Macaroni & Cheese

• 4 cups (about 1 ¼ lbs.) baked sweet potato, peeled and cubed

Instructions

1. Heat Mrs. Gerry’s Gourmet Macaroni & Cheese according to package directions. Carefully pour into large mixing bowl.

2. Gently stir in hot, baked sweet potato cubes until some of the cubes remain, but some orange swirls appear.

   Serve immediately or maintain at 165° to 180°F. Makes 20 to 24 side dish servings.