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.
5 lbs. Mrs. Gerry's Mushroom Salad
1 lb. cauliflower cut into florets
1 lb. broccoli cut into florets
Combine all ingredients.
Chill to 33 to 39 degrees F before serving.
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
Combine all ingredients.
Chill to 33 to 39 degrees F before serving.
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
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.
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)
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.
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
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.
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
Spread shredded lettuce across the bottom of a 8 x 12 x 3” non-metal container
Spread half of a 3 lb. container of Mrs. Gerry’s Seven-Layer Salad dressing on top of lettuce
Sprinkle 6 oz. Mrs. Gerry’s shredded cheddar cheese and 2 oz. Mrs. Gerry’s bacon bits on top of dressing.
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.
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
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.
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)
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.
1 (4.5 lb.) container Mrs. Gerry’s Cheese Tortellini Pasta
1 (6 oz.) pouch Mrs. Gerry’s Shredded Parmesan Cheese
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.
1 (5 lb.) container Mrs. Gerry’s Cheddar Broccoli Pasta Kit
1 lb. mini broccoli florets
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.
Fajita, Cheeseburger and Tuscan
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
Mrs. Gerry's Calico Beans
Homestyle meatballs
Shredded Cheddar cheese
Heat Calico Beans and meatballs until they reach 165°- 180°F.
Place in a small skillet and top with shredded Cheddar cheese. Place under broiler until cheese has melted. Serve immediately.
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)
Heat Mrs. Gerry’s Gourmet Macaroni & Cheese according to package directions.
Carefully pour hot Gourmet Macaroni & Cheese into a large mixing bowl. Stir in chicken and cayenne pepper sauce until thoroughly combined.
Pour into a half pan. Serve immediately or maintain at 165º to 180ºF on a steam table.
Makes 12 to 14 servings.
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
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.
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
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.
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)
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
Sliced pork, or other protein of your choice
Banh Mi Salad
Sub sandwich bread
Optional - chopped cilantro, sliced daikon radish, or sliced jalapeno
Layer meat, Banh Mi Salad and optional toppings onto bread.
Serve and enjoy!
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)
In a large bowl toss together cooked and cooled ground meat and Egg Roll Salad.
Heat, if desired.
Divide salad and meat mixture evenly into four or more bowls.
Top with peanuts and drizzle with hoisin sauce, if desired.
Makes about 4-6 servings.
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
Preheat oven to 350°F.
In a large bowl mix together Calico Beans, cooked ground meat, and chopped bacon.
Place mixture in a casserole dish.
Bake at 350°F for 45 – 60 minutes until bake reaches 165°- 180°F.
Makes about 12 servings.
