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Dips & Spreads Charcuterie Board

Dips & Spreads Charcuterie Board

Dips & Spreads Charcuterie Board

Ingredients

  • DIPS: Mrs. Gerry's Old Fashioned Spinach Dip, Old Fashioned Dill Dip, Dill Pickle Dip, and Southwestern 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.

Mix and match as you please, and enjoy!

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Mushroom Salad with Broccoli and Cauliflower

Mushroom Salad with Broccoli and Cauliflower

Mushroom Salad with Broccoli and Cauliflower

Ingredients

  • 5 lbs. Mrs. Gerry's Mushroom Salad

  • 1 lb. cauliflower cut into florets

  • 1 lb. broccoli cut into florets

Instructions

  1. Combine all ingredients.

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

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Turkey Fruit Salad

Turkey Fruit Salad

Turkey Fruit Pasta Salad

Ingredients

  • 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

Instructions

  1. Combine all ingredients.

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

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Broccoli Toss Salad (Instructions)

Broccoli Toss Salad (Instructions)

Broccoli Toss Salad (Instructions)

Ingredients

  • 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

Instructions

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.

Cranberry Almond Pasta Salad (Kit Instructions)

Cranberry Almond Pasta Salad (Kit Instructions)

Cranberry Almond Pasta Salad (Kit Instructions)

Ingredients

  • 1 (3 lb.) container Mrs. Gerry’s Cranberry Almond Pasta

  • 1 (3 oz.) pouch Mrs. Gerry’s Roasted Slivered Almonds

  • 1 (3 oz.) pouch Mrs. Gerry’s Dried Cranberries

  • 1 1/2 cups sliced fresh celery (optional)

Instructions

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: 3.75 lbs. salad*

*YIELD: One case Mrs. Gerry’s Cranberry Almond Pasta Kit will make FOUR finished salads this size.

Italian Pepperoni Pasta Salad (Kit Instructions)

Italian Pepperoni Pasta Salad (Kit Instructions)

Italian Pepperoni Pasta Salad (Kit Instructions)

Ingredients

  • 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

Instructions

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.

Seven Layer Salad (Kit Instructions)

Seven Layer Salad (Kit Instructions)

Seven Layer Salad (Kit Instructions)

Ingredients

  • 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

Instructions

  1. Spread shredded lettuce across the bottom of a 8 x 12 x 3” non-metal container

  2. Spread half of a 3 lb. container of Mrs. Gerry’s Seven-Layer Salad dressing on top of lettuce

  3. Sprinkle 6 oz. Mrs. Gerry’s shredded cheddar cheese and 2 oz. Mrs. Gerry’s bacon bits on top of dressing.

  4. 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.

Parmesan Bows Salad (Kit Instructions)

Parmesan Bows Salad (Kit Instructions)

Parmesan Bows Salad (Kit Instructions)

Ingredients

  • 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

Instructions

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.

Oriental Crunch Salad (Kit Instructions)

Oriental Crunch Salad (Kit Instructions)

Oriental Crunch Salad (Kit Instructions)

Ingredients

  • 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)

Instructions

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.

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Cheese Tortellini Salad (Kit Instructions)

Cheese Tortellini Salad (Kit Instructions)

Cheese Tortellini Salad (Kit Instructions)

Ingredients

  • 1 (4.5 lb.) container Mrs. Gerry’s Cheese Tortellini Pasta

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

Instructions

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.

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Cheddar Broccoli Pasta (Kit Instructions)

Cheddar Broccoli Pasta (Kit Instructions)

Cheddar Broccoli Pasta (Kit Instructions)

Ingredients

  • 1 (5 lb.) container Mrs. Gerry’s Cheddar Broccoli Pasta Kit

  • 1 lb. mini broccoli florets

Instructions

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.

Mac & Cheese Flight

Mac & Cheese Flight

Mac & Cheese Flight

Fajita, Cheeseburger and Tuscan

Use Mrs. Gerry's Premium or Gourmet Macaroni & Cheese for a base and add your favorite ingredients to create a variety of flavor profiles that will appeal to customers young and old!

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

Meatball Skillet

Meatball Skillet

Meatball Skillet

Ingredients

  • Mrs. Gerry's Calico Beans

  • Homestyle meatballs

  • Shredded Cheddar cheese

Instructions

  1. Heat Calico Beans and meatballs until they reach 165°- 180°F.

  2. Place in a small skillet and top with shredded Cheddar cheese. Place under broiler until cheese has melted. Serve immediately.

Buffalo Chicken Mac & Cheese

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

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

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

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

Banh Mi Sandwich

Banh Mi Sandwich

Banh Mi Sandwich

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Ingredients

  • Sliced pork, or other protein of your choice

  • Banh Mi Salad

  • Sub sandwich bread

  • Optional - chopped cilantro, sliced daikon radish, or sliced jalapeno

Instructions

  1. Layer meat, Banh Mi Salad and optional toppings onto bread.

  2. Serve and enjoy!

Egg Roll Salad Bowl

Egg Roll Salad Bowl

Egg Roll Salad Bowl

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Ingredients

  • 1 lb. ground turkey, beef, or pork, cooked, drained, and cooled

  • 3 lbs. (about 6 cups) Mrs. Gerry's Egg Roll Salad

  • 4 oz. (about 1 cup) dry roasted peanuts

  • Hoisin sauce (optional)

Instructions

  1. In a large bowl toss together cooked and cooled ground meat and Egg Roll Salad.

  2. Heat, if desired.

  3. Divide salad and meat mixture evenly into four or more bowls.

  4. Top with peanuts and drizzle with hoisin sauce, if desired.

    Makes about 4-6 servings.

Hearty Calico Bean Bake

Hearty Calico Bean Bake

Hearty Calico Bean Bake

Ingredients

  • 5 lbs. Mrs. Gerry's Calico Beans

  • 1 pound ground beef, pork, or turkey, browned and drained

  • 8 slices (about 8 oz.) bacon, cooked and chopped

Instructions

  1. Preheat oven to 350°F.

  2. In a large bowl mix together Calico Beans, cooked ground meat, and chopped bacon.

  3. Place mixture in a casserole dish.

  4. Bake at 350°F for 45 – 60 minutes until bake reaches 165°- 180°F.

    Makes about 12 servings.