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)

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)

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)

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)

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.

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.

Parmesan Bows Salad

Parmesan Bows Salad

Ingredients

• 1 (5 lb.) container Mrs. Gerry’s Parmesan Bows Pasta

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

• 1 ½ cups sun-dried tomatoes, thinly sliced

• 1 ½ cups pitted, sliced kalamata olives

• 5 cups kale, ribs and stems removed, coarsely chopped

• 1 tablespoon black pepper

• 1 teaspoon garlic salt

• Optional – 1 ½ cups pepperoncini pepper, drained and sliced

Instructions

Put all ingredients in a large mixing bowl. Mix gently to combine. Keep refrigerated at 33° to 39° F. For maximum freshness, prepare salad at the beginning of each day. 

Spinach Pasta Salad

Spinach Pasta Salad

Bowtie pasta in a zesty lemon and white wine vinaigrette... The possibilities are endless with Mrs. Gerry's Lemon Garlic Pasta Base. This simple salad is light and refreshing, perfect for summertime!

• 1 (4 lb.) container Mrs. Gerry's Lemon Garlic Pasta Base
• 1 1/2 cups shredded Parmesan cheese
• 1 cup pine nuts
• 6 oz. clean, fresh spinach leaves
• 1 cup real bacon bits

Combine all ingredients into a large mixing bowl. Mix gently to combine. Chill to 33 to 39 degrees F before serving. Once mixed, recommended shelf life is 72 hours. Makes about 5.25 lbs. of salad. 

Cowboy Caviar Veggie Pizza

Cowboy Caviar Veggie Pizza

A Tex-Mex take on the traditional veggie pizza! Our Cowboy Caviar is a flavorful combination of pinto beans, black beans, whole kernel corn, and bell peppers. Sprinkle over an Italian-seasoned cream cheese, and you have appetizer that will have guests coming back for more!

• 2 (8 oz.) cans refrigerated crescent roll dough

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

• 1 (0.7 oz.) package dry Italian seasoning mix

• 1 lb. Mrs. Gerry's Cowboy Caviar, drained

• 1 cup shredded Cheddar cheese 

Preheat oven to 375°F. Unroll dough and lay rectangles in 15x10 inch jellyroll pan. Press seams together to form a crust. Bake at 375°F for 10-15 minutes or until crust is golden brown. Cool completely.

Meanwhile, combine cream cheese and dry Italian seasoning mix; spread over cooled crust. Sprinkle drained Cowboy Caviar evenly over crust and lightly press into cream cheese. Sprinkle evenly with Cheddar cheese. Cover; keep refrigerated at 33°-39°F until serving.

Frozen Cranberry Orange Cups

Frozen Cranberry Orange Cups

Ingredients

• ¾ cup Mrs. Gerry’s Cranberry Orange Relish
• 3 (6 oz.) containers light orange crème yogurt
• ½ cup sugar
• 1/3 cup chopped pecans

Combine all ingredients in mixing bowl. Spoon into 8 foil cupcake liners. Freeze until solid. Remove from the freezer 10 minutes before serving. May be served as a salad or dessert. Enjoy!

Festive Cranberry Cake

Festive Cranberry Cake

Cake:     

• ¾ cup butter or margarine, softened
• 1 cup sugar
• 2 eggs
• 2¼ cups flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 cup buttermilk
• 1 cup Mrs. Gerry’s Cranberry Orange Relish
• 1 cup chopped dates
• 1 cup chopped pecans

Glaze:    

• ½ cup orange juice
• ¼ cup sugar

Preheat oven to 350°F. In mixing bowl, cream butter and sugar. Add eggs, beat well. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Stir in Mrs. Gerry's Cranberry Orange Relish, dates and pecans. Spread in a greased and floured 10-inch tube pan. Bake 350°F for 60-70 minutes or until toothpick inserted near center comes out clean.  Cool in pan for 10 minutes.  Meanwhile, to make glaze, heat orange juice and sugar in a small saucepan until sugar dissolves. Invert cake onto a serving plate. With toothpick, punch holes in cake. Spoon glaze over cake, cover and refrigerate for at least 8 hours.  If desired, garnish with whipped topping, fresh mint leaves and whole cranberries.  Enjoy!

​Cranapple Upside-Down Cake

Cranapple Upside-Down Cake

Topping:

• 1 cup firmly packed brown sugar
• ½ cup margarine or butter, melted
• 2 large apples, peeled, sliced
• 1 cup Mrs. Gerry’s Cranberry Orange Relish, drained

Cake:

• 1 (16 oz.) package pound cake mix
• ¾ cup water
• 2 eggs
• Whipped topping (optional)

Preheat oven to 350°F. Grease two 9-inch round cake pans. In a small bowl, combine brown sugar and margarine; mix well. Divide between 2 pans; spread over bottom of pans. Arrange apple slices over brown sugar mixture. Divide Mrs. Gerry's Cranberry Orange Relish between 2 pans; spread over apples.

In a large bowl, combine cake mix, water and eggs; mix 2-3 minutes. Divide between 2 pans and spread evenly. Bake at 350°F for 45-50 minutes or until cake springs back when lightly touched in center and toothpick comes out clean. Cool in pan 2 minutes. Invert onto cakes plates. Cool 20 minutes. Serve warm or cool with whipped topping, if desired. Enjoy!

Cranberry Swirl Muffins

Cranberry Swirl Muffins

Ingredients

• ¼ cup shortening
• ½ cup sugar
• 1 large egg
• 1½ cups flour
• 2 tsp. baking powder
• ½ tsp. salt
• ¾ cup milk
• ½ Mrs. Gerry’s Cranberry Orange Relish
• ¼ cup chopped walnuts

Preheat oven to 400°F. Grease 12 medium muffin cups. Cream shortening and sugar until blended. Add egg, beat until fairly smooth; stir in flour, baking powder, salt and milk until just mixed; add Mrs. Gerry's Cranberry Orange Relish and walnuts; fold and swirl lightly through batter. Spoon batter evenly into muffin cups, filling about ¾ full. Bake at 400°F for 20-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Enjoy!

Cranberry Orange Cocktail

Cranberry Orange Cocktail

Ingredients

• 1 cup Mrs. Gerry’s Cranberry Orange Relish
• 1 (12 oz.) can frozen orange juice concentrate, thawed
• 3½ cups water

In blender, combine Mrs. Gerry's Cranberry Orange Relish and orange juice concentrate. Process until smooth. Pour into speed pourer. Top off with 7-UP. To make one cocktail, fill a glass with ice. Add a shot of vodka. Pour the cocktail mixture into the glass leaving enough room on the top for a splash of 7-UP. Enjoy!

Three Bean Salad

Three Bean Salad

Serving Suggestions

• Combine 1 lb. Mrs. Gerry’s Three Bean salad and ½ lb. drained garbanzo beans to make a four-bean salad.

Chill to 33° to 39°F before serving. Enjoy!