Viewing entries tagged
Tomatoes

Hot Pot Roast Sundae

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Hot Pot Roast Sundae

In one 4 ½ oz. baked bread bowl (6 ½ inches in diameter), layer the following:

  • 1 cup Mrs. Gerry’s Premium or Hearty Mashed Potatoes
  • 4 oz. pork or beef roast, cooked and cubed
  • 1/3 cup chicken gravy
  • Cherry tomato

Serving temperature of assembled entrée should be a minimum of 165°F.

​Taco Wrap

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Taco Wrap

Ingredients

  • Jalapeno wrap
  • Mrs. Gerry’s Southwestern Dip
  • Refried beans
  • Shredded lettuce
  • Sliced tomato
  • Shredded cheese

Chill to 33° to 39°F before serving. TIP: Best if made the same day they are served. Enjoy!



Southwestern Grilled Chicken Wrap

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Southwestern Grilled Chicken Wrap

Ingredients

  • Wrap
  • Mrs. Gerry’s Southwestern Dip
  • Grilled chicken
  • Sliced Monterey Jack cheese
  • Sliced tomatoes
  • Slices ripe olives
  • Shredded lettuce
  • Chopped green onion
  • Sliced jalapenos (optional)

Chill to 33° to 39°F before serving. TIP: Best if made the same day they are served. Enjoy!

Southwestern Snack Squares

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Southwestern Snack Squares

Ingredients

  • 2 (8 oz.) cans Pillsbury cornbread twist dough
  • 1 (16 oz.) can refried beans
  • 1½ cups Mrs. Gerry’s Southwestern Dip
  • 1 cup shredded Cheddar cheese
  • ½ cup sliced onions
  • 1 cup chopped tomatoes
  • ½ cup sliced olives

Preheat oven to 375°F. Unroll dough and press into bottom and sides of jellyroll pan. Press perforations to seal.  Bake at 375°F for 12-15 minutes, or until golden brown. Cool completely. Spread refried beans over crust, then spread Mrs. Gerry's Southwestern Dip over beans. Sprinkle cheese, onions, tomatoes, and olives over the dip. Chill to 33° to 39°F before serving. Cut into squares and serve. Enjoy!

Layered Fiesta Dip

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Layered Fiesta Dip

Layer the following ingredients in order on a 12-inch plate: 

  • 1 small can refried beans (warm in microwave to make spreading easier)
  • 1 (8 oz.) container Mrs. Gerry’s Southwestern Dip
  • 8 oz. salsa
  • 2 cups shredded lettuce
  • 1 medium chopped tomato
  • 1 small can sliced black olives, drained
  • 4 oz. sour cream (spoonful in center of plate)
  • 1 (12 oz.) package shredded Cheddar cheese

Chill to 33° to 39°F before serving. Serve with tortilla chips. Enjoy!


BCT Spring Salad

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BCT Spring Salad

Ingredients

  • 1 (2 lb.) container Mrs. Gerry’s Spring Salad
  • 1/3 cup real bacon bits
  • ¾ cup chopped celery
  • ¾ cup tomatoes

Combine all ingredients and chill to 33° to 39°F before serving. Enjoy!

Pecos Pasta Salad

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Pecos Pasta Salad

Ingredients

  • 1 (40 oz.) container Mrs. Gerry’s Deli Fresh Macaroni Salad
  • 4 oz. chunky salsa
  • 3.75 oz. dark red kidney beans, drained and rinsed
  • ¼ (1.25 oz.) package dry taco seasoning mix
  • ¾ cup diced tomatoes

Combine all ingredients and chill to 33° to 39°F before serving. Enjoy!