Lynne's Lefse

Lynne's Lefse

A traditional Norwegian flatbread made with Mrs. Gerry's Premium Mashed Potatoes. Top with butter and brown sugar and serve at Thanksgiving or Christmas dinners. 

Ingredients

• 4 cups Mrs. Gerry's Premium Mashed Potatoes
• 2 cups flour
• 1/4 cup sugar
• 1/8 cup vegetable oil

Instructions

1. In a large mixing bowl, combine all ingredients; mix thoroughly with hands to form dough. If dough is too sticky, add more flour.
2. Form lefse dough into balls, golf ball size or larger.
3. Flour a pastry cloth or board and roll out thin, using flour as needed on rolling pin and pastry cloth to prevent sticking.
4. Cook on hot (approx. 450 degree F) dry lefse griddle until small bumps appear and it has light brown spots. Turn lefse and when second side is lightly browned, remove from griddle.
5. Place lefse in between two hand towels to cool. This will keep lefse moist. 
6. When cool, wrap the lefse tightly and store in refrigerator for up to two days. Freeze for longer storage. 

See how it's done

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A message from Kristin...

I love Thanksgiving and the holidays! Especially since I've gotten older. I love to cook and bake, and I've taken over helping with a lot of things grandma used to do. I now make all the pies for Thanksgiving... A pecan pie in memory of my grandpa, my favorite - a pumpkin pie made with real pumpkin grown in the garden, and a dutch apple, my husband's favorite. 

Lefse making has also become a special time to spend with family. There's something about traditions that I love, especially when they involve food! My grandma has been making lefse for over 50 years! She learned from my grandpa's sister. Gram is German, and she married a Norwegian, so she had to learn. 

We're lucky to have a lot of family who live in Albert Lea. So we all take a part of the process! My mom rolled the balls of lefse, I rolled it out on the pastry board and onto the turning stick, and gram manned the griddle. 

This was our first year using Mrs. Gerry's Premium Mashed Potatoes, and we were impressed! It rolled easy, didn't stick nearly as much as using a hot dough, and tasted great!  Still the same process, but without the mess and all the work of ricing potatoes.  

My favorite topping is butter and brown sugar, but you could use white sugar, jam or jelly, or, if you're like my sister, top with cinnamon, nutmeg, a bit of brown sugar, and eat it for breakfast.

A special thank you to my grandma, my mom, and my son, Josh, for helping this year! :)

Caramel Apple Cheesecake

Caramel Apple Cheesecake

Cheesecake, apple pie filling and caramel. It's as simple as that for this delicious fall treat! 

Ingredients

• Graham cracker crumbs

• Mrs. Gerry's Cheesecake Supreme

• Apple pie filling

• Caramel

Instructions

1. Layer graham cracker crumbs, Cheesecake Supreme and apple pie filling in a parfait cup or small serving dish.

2. Top with caramel and additional graham cracker crumbs.

Pimento Cheese Spread

Pimento Cheese Spread

Mustard, garlic, onions, celery seed, pepper, paprika and lemon flavor our Creative Coleslaw Dressing, which is a surprising base for this Pimento Cheese Spread. Add a few simple ingredients and you have a delicious spread that can be used on crackers, in a sandwich or heat it up and make a pimento grilled cheese!

Ingredients

• 3 cups Mrs. Gerry's Creative Coleslaw Dressing
• 3 cups shredded American, Colby or Cheddar cheese
• 1 (2 oz.) jar pimentos, drained
• 1 1/2 tbsp. Worcestershire sauce

Instructions

1. Combine dressing, cheese and Worcestershire sauce in mixer. 
2. Fold in pimento. 
3. Chill to 33 to 39 degrees F before serving. 

Cranberry Orange Salad Dressing

Cranberry Orange Salad Dressing

Cranberries, oranges and sugar. That's what makes up our Cranberry Orange Relish. This versatile relish is good in many different items, from bread to slush, and this delicious salad dressing. The beautiful color matches the taste! Our Cranberry Orange Relish is a seasonal item, only available Labor Day through December 31st, so get yours today! 

Ingredients

• 1 cup Mrs. Gerry's Cranberry Orange Relish
• 2 tbsp. sugar
• 1 tsp. salt
• 1 tsp. ground mustard
• 1/2 to 1 tsp. grated onion
• 1/2 cup vinegar
• 1 cup vegetable oil

Instructions

1. In a blender or food processor, combine all ingredients except oil. 
2. While processing, gradually add oil in a steady stream. 
3. Chill to 33 to 39 degrees F.

Use as a dressing on salad greens. For a perfect fall salad, on a bed of spinach, top with diced red onion, cooked, diced chicken breast, sliced apples, toasted walnuts, and Gorgonzola cheese. 

Bacon Broccoli Pasta

Bacon Broccoli Pasta

One of the products that has been around since the beginning, our Macaroni Base consists of small shells, salad dressing, back pepper and onions. The possibilities are endless with the salads you can create. A perfect base to #makeityourown. 

Ingredients

• 1 (5 lb.) container Mrs. Gerry's Macaroni Base
• 2 bunches broccoli, chopped
• 1 small red onion, chopped
• 1 lb. bacon, cooked crisp and crumbled
• 1 (12 oz.) packaged shredded Cheddar cheese

Instructions

1. Combine all ingredients.
2. Chill to 33 to 39 degrees F before serving.

Cranberry Cheesecake Trifle

Cranberry Cheesecake Trifle

Ingredients

• Mrs. Gerry's Cranberry Cheesecake
• Mrs. Gerry's Cheesecake supreme
• Pound cake, cubed
• Cranberries & walnuts

Instructions

1. Layer Mrs. Gerry's Cranberry Cheesecake, pound cake, and Mrs. Gerry's Cheesecake Supreme as desired.
2. Garnish with cranberries and walnuts.

Veggie Pizza

Veggie Pizza

Ingredients

• 2 (8 oz.) packages refrigerated crescent rolls
• 1 lb. Mrs. Gerry's Old Fashioned Dill Dip
• 1 small onion, finely chopped
• 1 stalk celery, thinly sliced
• 1/2 cup halved and thinly-sliced radishes
• 1 red bell pepper, chopped
• 1 1/2 cups fresh broccoli, chopped
• 1 1/2 cups fresh cauliflower, chopped
• 1 carrot, diced
• 12 oz. fine shredded Cheddar cheese

Instructions

1. Preheat oven to 350 degrees F. Spray jellyroll pan with non-stick cooking spray. Pat crescent roll dough into jellyroll pan. Let stand 5 minutes; pierce with fork. Bake for 10 minutes; let cool. 
2. Spread Mrs. Gerry's Old Fashioned Dill Dip over cooled crust.
3. Arrange onion, celery, radishes, bell pepper, broccoli, cauliflower, and carrot on top of dip. Top with shredded Cheddar cheese.
4. Cover and let chill. Once chilled, cut into squares and serve. 

Cowboy Mac Salad

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Cowboy Mac Salad

Ingredients

• 1 lb. Mrs. Gerry's Cowboy Caviar, drained
• 1 lb. Mrs. Gerry's Macaroni Base
• 1 cup diced cooked ham
• 1/2 cup shredded Cheddar cheese

Instructions

1. Combine all ingredients. 
2. Chill to 33 to 39 degrees F before serving.

Lemon Garlic Shrimp Salad

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Lemon Garlic Shrimp Salad

Ingredients

• 1 (4 lb.) container Mrs. Gerry's Lemon Garlic Pasta Base

• 1 (6 oz.) bag frozen shrimp, thaw according to directions

• 2 tsp. dill weed

• 1/4 cup diced red onion

Instructions

1. Put all ingredients into a large mixing bowl; mix gently to combine.

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

Chicken Apple Salad

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Chicken Apple Salad

Ingredients

• 1 (12 lb.) container Mrs. Gerry's Macaroni Base
• 7 cups diced cooked chicken
• 6 medium Red Delicious apples (chopped and soaked in lemon juice; drain before adding)
• 4 cups sliced celery

Instructions

1. Combine all ingredients. 
2. Chill to 33 to 39 degrees F before serving.

Thai Pasta Salad with Peanuts

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Thai Pasta Salad with Peanuts

Ingredients

• 1 (4 lb.) container Mrs. Gerry's Lemon Garlic Pasta Base, drained
• 1 tbsp. light soy sauce
• 1 tbsp. sugar
• 4 cups fresh sugar snap peas
• 1 cup diced red bell pepper
• 2 cups salted party peanuts
• 1 tbsp. crushed red hot pepper flakes

Instructions

1. Drained Lemon Garlic Pasta Base; discard dressing.
2. In a small bowl, mix the soy sauce and sugar until the sugar is dissolved. 
3. Put all ingredients into a large mixing bowl; mix gently to combine.
4. Chill to 33 to 39 degrees F before serving.

Cranberry Orange Cheesecake Bars

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Cranberry Orange Cheesecake Bars

Ingredients

• 2 cups flour
• 1 1/2 cups oatmeal
• 3/4 cup brown sugar
• 1 cup soft margarine
• 3 cups Mrs. Gerry's Cheesecake Supreme
• 2 cups Mrs. Gerry's Cranberry Orange Relish, drained

Instructions

1. Preheat oven to 350 degrees F.
2. Combine flour, oatmeal, sugar and margarine. Mix until crumbly, reserve 1 cup of mixture. Press remainder into 9x13 inch pan and bake for 15 minutes. Bake remaining crumbs on separate pan at 350 degrees F for 10 minutes. Cool completely.
3. Spread Cheesecake Supreme and Cranberry Orange Relish on top.
4. Top with remaining oatmeal mixture.
5. Chill for 1 hour at 33 to 39 degrees F before cutting into bars.

Cranberry Orange Nut Bread

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Cranberry Orange Nut Bread

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 2 large eggs
• 2 cups all purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup Mrs. Gerry's Cranberry Orange Relish
• 1/2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees F. Grease or spray 9 x 5 inch loaf pan; sprinkle with a very small amount of sugar and tap pan so sugar spreads evenly. 
2. In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, and beat until light and fluffy.
3. Combine dry ingredients; add alternately with Cranberry Orange Relish into creamed mixture. 
4. Stir in walnuts.
5. Spread batter evenly into prepared pan. Bake at 350 degrees F for 55-60 minutes or until loaf tests done with wooden pick. Cool in pan for 10 minutes. Remove from pan and cool on a wire rack.

Cranberry Orange Slush

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Cranberry Orange Slush

Ingredients

• 1 cup Mrs. Gerry's Cranberry Orange Relish
• 1 (12 oz.) can frozen orange juice concentrate, slightly thawed
• 3 1/2 cups water
• 2 liters lemon-lime soda

Instructions

1. In a blender, combine Mrs. Gerry's Cranberry Orange Relish and orange juice concentrate; process until smooth. 
2. Pour into 4 quart plastic container, stir in water. Freeze overnight.
3. Let mixture stand at room temperature until a slushy consistency, about 2 hours.
4. Scoop 1/4 cup into glass and fill with lemon-lime soda. Mixture can also be served in punch bowl.

Oriental Crunch Salad Kit - Holiday Version

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Oriental Crunch Kit - Holiday Version

Ingredients

• 1 (1 lb.) container Mrs. Gerry's Oriental Crunch dressing
• 1 (2.5 lb.) bag kale mix (shredded kale, red cabbage and carrots)
• 3 cups broccoli florets
• 2 cups dried cranberries
• 1 (8 oz.) pouch Mrs. Gerry's Ramen/nut mixture (included)

Instructions

1. Put all ingredients into a large mixing bowl.
2. Mix gently to combine. Keep refrigerated at 33 to 39 degrees F until serving.

Easy Corn Chowder

Easy Corn Chowder

Ingredients

• 1 lb. Mrs. Gerry's Harvest Corn, drained and rinsed

• 1 (10.75 oz.) can condensed cream of chicken soup

• 2 cups milk

• 2 cups diced cooked potatoes

• 1/2 cup real bacon bits

• 1 1/2 cups cubed or shredded pasteurized prepared cheese product (such as Velveeta)

• 1/4 tsp. black pepper

Instructions

1. In a medium saucepan, combine all ingredients. 

2. Heat to 165 to 180 degrees F, stirring occasionally to prevent sticking. Serve immediately.

Garlic Kielbasa Soup

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Garlic Kielbasa Soup

Ingredients

• 1 lb. Mrs. Gerry's Roasted Garlic Pasta
• 8 oz. Polish sausage (Polish Kielbasa), diced
• 2 (14.5 oz.) cans chicken broth
• 2 cups cooked, diced potatoes
• 1/2 medium apple, peeled and shredded
• 1 tsp. sugar
• 1 cup whipping cream

Instructions

1. Stir-fry Polish sausage until slightly browned. 
2. Add Mrs. Gerry's Roasted Garlic Pasta, broth, potatoes, apple and sugar. Cook on low heat until mixture is 165 to 180 degrees F. Add whipping cream just before serving; heat through but do not bring to a boil.

Sour Cream & Bacon Potato Salad

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Sour Cream & Bacon Potato Salad

Ingredients

• 35 lbs. Mrs. Gerry's Original Potato Salad
• 5 lbs. sour cream
• 1 bunch celery, sliced
• 5 bunches sliced green onions
• 3 dozen hard-cooked eggs, sliced
• 3 1/2 cups bacon bits

Instructions

1. Combine all ingredients
2. Chill to 33 to 39 degrees F

Bacon Ranch Pasta

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Bacon Ranch Pasta

Ingredients

• 1 (5 lb.) container Mrs. Gerry's Deli Fresh Macaroni Salad or Shell Macaroni
• 1 (0.4 oz.) pkg. dry ranch salad dressing mix
• 1/2 cup real bacon bits
• 1 1/2 cups shredded American or Cheddar cheese
• 1/2 cup sliced green onions
• 1/2 cup frozen peas, thawed
• 1 cup fresh celery, sliced

Instructions

1. In a large mixing bowl, gently blend dry salad dressing mix into macaroni salad. 
2. Add remaining ingredients and gently stir to combine
3. Chill to 33 to 39 degrees F before serving

Kale & Tomato Pasta

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Kale & Tomato Pasta

Ingredients

• 1 (4 lb.) container Mrs. Gerry's Lemon Garlic Pasta Base
• 5 cups diced fresh tomatoes
• 4 cups fresh kale, large stems removed, torn into pieces
• 1 cup sliced green onions
• 2 tbsp. coarsely cracked black pepper
• 2 tsp. dried basil leaves

Instructions

1. Put all ingredients into a large mixing bowl; gently mix to combine
2. Chill to 33 to 39 degrees F before serving