Buffalo Chicken Mac & Cheese

Buffalo Chicken Mac & Cheese

Ingredients

• 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)

Instructions

1. Heat Mrs. Gerry’s Gourmet Macaroni & Cheese according to package directions.

2. Carefully pour hot Gourmet Macaroni & Cheese into a large mixing bowl. Stir in chicken and cayenne pepper sauce until thoroughly combined.

3. Pour into a half pan. Serve immediately or maintain at 165º to 180ºF on a steam table.

   Makes 12 to 14 servings.

Chipotle Breakfast Hash

Chipotle Breakfast Hash

Ingredients

• 2 ½ lbs. (5 cups) Mrs. Gerry’s Chipotle Ranch Potato Salad

• 8 oz. (½ lb.) ground sausage, browned, and drained (optional)

• 4 oz. (1 cup) cheddar cheese, shredded

• 6 eggs

Instructions

Preheat oven to 400°F. In a large cast-iron or other ovenproof skillet, heat Mrs. Gerry’s Chipotle Ranch Potato Salad over medium-high heat, stirring occasionally until potatoes are lightly browned (10 – 12 minutes). Remove from heat and stir in sausage and cheese. With the back of a spoon, make three wells in the potato mixture; break 2 eggs into each well. Bake in the preheated oven 15 – 20 minutes until eggs are set and the internal temperate reaches 165°F. Serve immediately or maintain dish temperature at 165° to 180°F. Makes 6 to 8 servings.

Dill Pickle Dried Beef Spread

Dill Pickle Dried Beef Spread

Ingredients

• 2 cups (16 oz.) Mrs. Gerry's Dill Pickle Dip

• 2 (8 oz.) packages cream cheese, softened

• 1 ½ cups (about 6 oz.) dried beef, finely chopped

Instructions

In a medium bowl mix cream cheese and Mrs. Gerry’s Dill Pickle 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.

Chicago-Style Chopped Salad

Chicago-Style Chopped Salad

Ingredients

• 1 (5 lb.) container Mrs. Gerry’s Chopped Salad

• 6 – 8 cups Romaine lettuce or mixed salad greens, lightly packed

• 8 oz. rotisserie chicken, cooked and chopped

• 1 tsp. red pepper flakes (optional)

• 2 oz. crisply cooked bacon, crumbled

• 2 oz. blue cheese, crumbled (optional)

Instructions

In a large bowl mix together Mrs. Gerry’s Chopped Salad, lettuce or mixed salad greens, chicken, and red pepper flakes. Top with bacon and blue cheese. Keep refrigerated at 33° to 39° F. For maximum freshness, prepare salad daily.

Makes about 6 pounds of salad