Ingredients	Quantity
Gold Medal Chocolate	1 box
Brownie Mix, 6/6 lb oz (#4423100)
Créme de Menthe Liquor	1 cup
Andes Mint Candies	2 boxes

Method:
1. Prepare brownies according to box directions for "fudge-like brownies" adding Crème de Menthe Liquor to the batter.
2. When finished baking; while still hot, put 2 Andes Mint Candies on each brownie square and allow to melt. Swirl with toothpick for design.

Ingredients	Quantity
Breadsticks (#2139200)	3
Liquid margarine (#3163000)
Italian herb blend (#5023900)
Asiago cheese

Method:
1. Take three breadsticks and spray with liquid margarine.
2. Top with an Italian herb blend and Asiago cheese.
3. Bake at 350 degrees for 3-5 minutes.
4. Serve with marinara dipping sauce.

Ingredients	Quantity
Breadsticks (#2139200)	3
Liquid margarine (#3163000)
Cinnamon (#5018100)/Sugar (#4400900) mix
Blueberry or Apple (#3851500) pie filling
Or Apple butter or white icing glaze (#4438100)

Method:
1. Deep fry three breadsticks in 350 degree oil.
2. Remove from basket and spray with liquid margarine.
3. Sprinkle a 50/50 cinnamon and sugar mix over the breadsticks.
4. Serve with your choice of warm blueberry, apple pie filling, apple butter or a white icing glaze.

Ingredients	Quantity
Half Ounce Meatballs (#1422400)	5# bag
Teriyaki sauce or glaze (#4172200)	5# bag

Method:
1. Mix a 5# bag of ½ ounce meatballs with a 5# bag of Teriyaki sauce or glaze.
2. Heat.

Suggestions:
1. Serve over rice. (#4522000)
2. Serve on a Vito Hoagie roll (#2148200) with melted Asiago cheese.

Ingredients	Quantity
5# bag of Loaded Potato Soup (#1532900)	1 bag
Crispy, cooked bacon (#2616000)	8-10 ounces

Method:
1. Combine 1 5# bag of Loaded Potato Soup with 8-10 ounces of crispy, cooked bacon.
2. Serve over of chicken fried steak, roasted turkey, or over biscuits.

Ingredients	Quantity
12" pizza shell (#2176400)	1
Loaded Baked Potato base (#1532900)	5 ounces
Four Cheese blend (#3121400)	3.75 ounces
Shredded cheddar (#3116800)	1.75 ounces
Bacon (#2616000)	2 ounces
Dried chives (#5016900)	1 tbsp

Method:
1. Spread Loaded Potato Base evenly around the shell.
2. Sprinkle cheese blend and cheddar over soup.
3. Top with bacon bits.
4. Bake in 350 degree oven for 12-15 minutes.
5. Sprinkle chives over pizza.

Ingredients	Quantity
Lamb Weston Homestyle Mashed Potatoes (#1650500)	1 bag
Caramelized onions (#3258000)	2 cups
Chives, chopped (#5016900)	¼ cup
+traditional for garnish

Method:
1. Heat mashed potatoes according to package directions.
2. Mix in onions and ¼ cup chives.
3. Garnish with additional chopped chives before serving.

Ingredients	Quantity
Lamb Weston Oven Roast Potatoes (#1636300)	1 bag
Green pepper (#3265200)	1
Small onion (#3254000)	1
Grated Parmesan cheese (#3118700)	½ cup
Halved cherry tomatoes (#3285000)	1 cup
Oil (#4318000)	2 Tablespoons

Method:
1. Heat potatoes according to package directions.
2. While potatoes are roasting, cut pepper and onion in thin strips.
3. Heat oil in large sauté pan.
4. Add peppers and onions until cooked thoroughly.
5. Remove from heat.
6. Once potatoes are cooked, transfer to pan with peppers and onions.
7. Add cheese and toss well.
8. Add tomatoes at end and serve.

Ingredients	Quantity
Lamb Weston MunchSkins (#1634800)	4
Chopped bacon (#3527400)	¼ oz each
Shredded cheddar (#3116800)	1 Tablespoon, each
BBQ sauce (#4142400)	¼ oz, each
Chopped green onions (#3252000)	to garnish

Method:
1. Deep fry MucnchSkins according to package directions.
2. Remove from fryer, add bacon, BBQ sauce, and cheese.
3. Melt in broiler or oven.
4. Remove and top with green onions.
5. Serve with sour cream or ranch dressing.

Ingredients	Quantity
Lamb's Natural Chips (#1634000)	6 oz
Alfredo sauce (#1334700)	4 oz
Blue cheese crumbles (#3115900)	2 oz
Bacon crumbles (#3524700)	1 oz
Roasted red pepper strips (#3630600)	2 oz
Sliced green onions (#3252000)	1 oz

Method:
1. Place ½ of chips on serving platter.
2. Add half of sauce over chips.
3. Place remaining chips and sauce on platter, spreading evenly.
4. Add bacon, pepper strips, and blue cheese crumbles.
5. Place under salamander/broiler until cheese bubbles, don't burn chips.
6. Remove and garnish with green onions.
7. Place appetizer platter on top of new platter so not to burn hands.

Ingredients	Quantity
Lamb Sweet Mashed Potato (#1635900)	1 bag
Unsalted butter (#3167200)     (+ more for preparing pan)	3 Tablespoons
Packed brown sugar (#4402000)	2 Tablespoons
Kosher salt (#5038700)	1 Teaspoon
Ground cinnamon (#5018100)	½ Teaspoon
Ground ginger (#5023400)	½ Teaspoon
Coarsely chopped pecans (#4716000)	½ Cup
Ground nutmeg (#5025900)	1 pinch

Method:
1. Heat potatoes according to package directions.
2. Preheat oven to 350 degrees.
3. Place potatoes in medium bowl.
4. Add butter, brown sugar, salt, cinnamon, and nutmeg.
5. Wisk mixture until smooth.
6. Butter a 9-by-11-casserole pan. Pour mixture into the pan and sprinkle with pecans.
7. Bake until puffed, about 30 minutes.

Ingredients	Quantity
Sara Lee Bistro Hot Fudge Cakes (#2293200)
Vanilla ice cream (#2288200)	1 scoop per cake
Hot fudge sauce (#3952600)	For topping & plate
Toasted buttered pecan pieces (#4716000)	For topping
Rich's Niagara Farms Premium (#2205100)
Dairy Whipped Topping
Maraschino Cherries with stems (#3817000)	1 per cake

Method:
1. Drizzle serving plate with hot fudge sauce.
2. Place warm hot fudge cake on the plate with scoop of vanilla ice cream.
3. Drizzle more hot fudge on top of cake and ice cream.
4. Top with Niagara Farms, pecans, and maraschino cherries.

Ingredients	Quantity
Sara Lee Bistro Collection Cheesecake (#2250700)
Semisweet chocolate morsels (#4413400)	2 cups (12 oz package)
Shortening (#4314000)	2 Tablespoons
Toast chopped or slivered almonds (#4711000)	For garnish

Method:
1. Place chocolate morsels and shortening on top a double boiler; place over simmering water and cook until chocolate melts, stirring often.
2. Drizzle plate with sauce and drizzle over cheesecake.
3. Garnish with almonds.

Ingredients	Quantity
Sara Lee Prime Rib (#2513600)
Sour cream (#3171500)	2/3 cup
Prepared horseradish (#4186000)	3 Tablespoons
Light mayonnaise (#4111600)	2 Tablespoons
White wine vinegar	1 Tablespoon
Dry Mustard	1 Teaspoon
Salt (#5039000)	¼ Teaspoon
Ground Red Pepper (#5034900)	¼ Teaspoon

Method:
1. Stir together all ingredients in a small bowl.
2. Chill one hour.
3. Serve with beef, pork, steamed shrimp, as a sandwich spread, on baked potatoes, or as a dip for chips, or raw vegetables.

Yield: Makes 1 cup

Ingredients	Quantity
Sara Lee Prime Rib (thinly sliced) (#2513600)
Turano Rustic Panini (#2160010)	1 per sandwich
Baby Swiss	2 slices
Spicy horseradish sauce (see other Sara Lee recipe)
Sunglow European style butter blend (#3168000)	For brushing bun
Au Jus (#4621000)	For dipping

Method:
1. Brush one side of each slice of panini with melted sunglow.
2. Spread spicy horseradish on one slice.
3. Later prime rib and top with baby Swiss.
4. Grill both sides n a panini grill or George Foreman type grill.
5. Serve with Au Jus for dipping.

Ingredients	Quantity
Sara Lee Black Oak Ham (thinly sliced) (#2611100)
Turnao Rustic Panini (#2160010) Can also use Turano Seven grain (#2160020) or Rosemary (#2160018)
Ventura Foods European Sunglow melted (#3168000)
Dijon mustard	2 Teaspoon
Light brown sugar (#4402000)	2 Teaspoon
Honey (#3993510)	2 Teaspoon
Baby Swiss cheese	2 slices
Pineapple slices (#3832500)	2 slices

Method:
1. Mix together Dijon mustard, light brown sugar, and honey to make a spread.
2. Assemble sandwich using spread, ham, Swiss cheese, and pineapple.
3. Brush both sides of panini bread with sunglow and drill on a panini grill or George Foreman type grill.

Ingredients	Quantity
Chef Pierre 10-inch Prebaked Pecan Pie (#2232100)	1 pie
Chocolate fudge sauce (#3950300)	For plate & topping
Vanilla custard sauce
Rich's on top or Niagara Farms topping (#2205100)	For topping
Crushed coated candies (M&Ms, Snickers, Etc.)	For topping

Method:
1. Pool chocolate fudge sauce on a plate and pipe vanilla custard sauce outside of the fudge pool.
2. Take a toothpick and pull through the sauces from the center to the outside of the plate.
3. Place a slice of Sara Lee Pecan Pie on top of the sauce and decorate with a rosette of whipped cream.
4. Place crushed coated candies on top.
*Can also use Chef Pierre Chocolate Chip Pecan Pie Pre-baked.

Ingredients	Quantity
Chef Pierre PB Pumpkin Pie(#2233000)	1 pie
Cornstarch (#5025900)	1 Tbsp
Eggnog Sauce (recipe follows)
Ground nutmeg (#5025900)	large pinch
Sugar (#4400900)	2 Tbsp
Milk (#3177200)	2/3 Cup
Brandy	For taste
Whipped cream (#2202000)	1 cup

Method:
Pie
1. Heat conventional oven to 400 degrees; convection oven to 350 degrees.
2. Bake pie on sheet pan 15 to 20 minutes for a warm filling, 30 to 40 minutes for a hot filling, using shorter times for convection oven.
Eggnog sauce
1. Mix sugar and cornstarch in medium saucepan; wisk in milk.
2. Heat to boiling, wisking constantly until thickened.
3. Wisk ½ cup mixture into egg yolks; wish yolk mixture back into saucepan.
4. Wisk over low heat 1-2 minutes.
5. Strain, stir in brandy and nutmeg. Chill.
6. Fold whipped cream into custard.
To Plate
Top each pie slice with 2 ounces Eggnog Sauce: sprinkle with ground nutmeg.
Tips
Bourbon or rum can be substituted for the brandy.

Ingredients	Quantity
Tyson Lady Aster Marco (#0994000)	20
Polo Stuffed Chicken Leg
RTC 24/7.5 oz
Butter, melted (#3167000)	As needed
Mayonnaise (#4110800)	16 oz
Green onions, minced (#3252000)	2 tbsp
Lemon juice (#4014000)	2 tbsp
Cornstarch (#4416800)	3 tbsp
Mustard, Dijon style	2 tsp
Garlic, minced (#3232100)	1 tsp
Tarragon leaves (#5041400)	2 tsp
Parsley, minced (#3262000)	2 tbsp
Spinach, fresh (#3279000)	4 oz
White pepper (#5036200)	½ tsp
Chicken broth (#3511300)	16 oz
Soy sauce (#4176000)	2 tbsp

Method:
1. Place chicken on lightly greased or parchment-lined sheet pan(s). Brush with butter. roast in preheated conventional oven at 400 degrees for 45 to 50 minutes or until chicken is no longer pink. Remove from oven. Keep war above 140 degrees.
2. Combine next 10 ingredients in processor bowl. Cover and chill.
3. To prepare glaze for chicken, combine remaining ingredients in saucepan. Mix until smooth. Bring to boil over high heat. Boil 1 minute. Remove from heat. Keep warm.
4. To prepare single serving; brush glaze over each chicken leg and plate with 2 Tbsp herb mayonnaise. (Mayonnaise can be served in ramekin) Suggested garnish: fresh watercress and twisted lemon slices or parsley sprig.

Ingredients	Quantity
Tyson Lady Aster Cordon Bleu	12
RTC, 24/7oz (#0993000)
Butter, melted (#3167000)	½ cup
Red bell peppers (#3265900)	1 cup
Green bell peppers (#3265200)	1 cup
Mushrooms, sliced (#3295500)	1 cup
Green onions, sliced (#3252000)	½ cup
Flour (#4402800)	¼ cup
Chicken Broth (#3511300)	1-1/2 cup
Milk (#3177000)	1-1/2 cup
Thyme leaves (#5042600)	½ tsp
Sage, ground	1/8 tsp
Nutmeg, ground (#5025900)	1/8 tsp

Method:
1. Place chicken on lightly greased or parchment-lined baking pan(s). Bake in preheated conventional oven at 350 degrees for 30 to 35 minutes or until chicken in no longer pink. Remove from oven. Keep warm above 140 degrees.
2. Sauté in heavy saucepan over medium-low heat for 10 to 12 minutes of until vegetables are tender. (Peppers need to be julienned)
3. Add flour to saucepan. Mix well. Cook over medium-low heat for 4 to 5 minutes, stirring constantly.
4. Slowly add chicken broth and milk to saucepan, stirring constantly.
5. Add spices to saucepan. Cook over medium heat for 5 to 8 minutes or until thickened, stirring constantly. Remove form heat. Keep warm. To serve, ladle sauce over chicken.

Ingredients	Quantity
Tyson Whole Cornish Hens, RTC, Unbreaded (#0930400)	12

Sherry-Soy-Honey-Glaze:

Ingredients	Quantity
Dry Sherry	1 cup
Onions, minced (#5026100)	1 cup
Honey (#3993510)	1/3 cup
Soy Sauce (#4176000)	¼ cup
Gingerroot, minced(#3233000)	1 Tbsp
Garlic, minced (#3232100)	1 Tbsp
Salt (#5039000)	2 tsp
Spaghetti (#4516700) cooked al dente	2-1/4 lb

Method:
1. Place hens in baking pan(s), breast side up.
2. Combine next 7 ingredients in bowl. Mix well. Pour over hens. Bake in preheated convention oven at 375 degrees for 1-1/2 to 2 hours or until chicken is no longer pink. Baste occasionally with pan juices during cooking. Remove from the oven. Transfer hens to clean pan(s). Keep warm above 140 degrees. Strain pan juices into saucepan. Discard solids. Cook over high heat for 7-10 minutes. Or until reduced by half, stirring constantly. Pour sauce evenly over hens. Keep warm about 140 degrees.
3. To prepare single serving: reheat pasta in boiling water for 10-20 seconds. Drain. Serve each hen on a bag of 3 ounces of pasta.

Pactiv's SmartLock Black Catering Trays
12 Inch Tray (#5703000)
16 Inch Tray (#5704000)
18 Inch Tray (#5704500)

Ideas for SmartLock trays can include:

Garden Vegetable Tray
Cucumbers, celery, radishes, broccoli, baby carrots, pickles, and yellow squash served with your favorite dipping sauce.

Premium Meat and Cheese Tray
Delicious array of premium deli meat. Turkey, ham, and salami along with cheddar, Swiss, Colby Jack cheese can provide a premium meat and cheese tray.

Fresh Fruit Tray
Use your imagination and choose any assortment of fresh fruit along with a dipping sauce to provide a fresh idea for your catering trays.

Ingredients	Quantity
Leg O' Pork (#2642900)

Method:
1. Place leg in 2" roasting pan, fat side up.
2. Make several 2"x1/4" cuts in fat.
3. Sprinkle rosemary and olive oil on top of leg and rub in. (If you have a dry Italian spice, this can be used also.)
4. Bake uncovered in a 250 degrees oven for 6-6.5 hours.
5. Bring roast to 150 degrees internal temperature.
6. Let stand under heat lamp or in warming oven to 160 degrees, slice and serve.

Ingredients	Quantity
Spiral Ham Slices (#0710400)

Method:
1. Heat product in Boil n Bag or empty into chafer's / steam table pans. Product is fully cooked.
2. Can add extra brown sugar or a little honey to thicken juice.
3. As a sandwich, sprinkle slices with crushed red pepper, add caramelized onions and melted Swiss cheese on whole wheat bread or roll for a Jamaican Jerk ham sandwich.

Ingredients	Quantity
Pit Ham (#0710500)

Method:
1. Bake 300 degrees oven for 2-2.5 hours.
2. Can place ham on trivot and cut whole ham in half (longwise) and place flat side down on carving board for brunches or special events.
3. Favorite baste is Coke and brown sugar mix.v 4. For a change, cut ham ½" deep in several places and rub apricot/orange marmalade into cuts.
5. As ham bakes, re-baste with pan drippings.

Ingredients	Quantity
Cocktail Franks (#1421500)

Method:
1. Fully cooked, place in crock-pot and heat.
2. Use favorite BBQ sauce, sweet/sour sauce, or red hot sauce.
3. Can also use grape jelly and mustard combination. (The jelly is the base and then add the mustard to taste.)

Ingredients	Quantity
Mozzarella Sticks (#1436800)

Method:
1. Deep fry 1-1.5 minutes at 350 degrees.
2. Serve with marinara sauce for dipping.
3. Also, you can use honey/mustard or a Dijon sauce.
4. Team cheese with other appetizers as a combination plate, fries, mushrooms, or beer-battered onion rings.

Ingredients	Quantity
Sausage Balls (#0731000)

Method:
1. Heat in oven at 375 degrees for 15-18 minutes.
2. Serve with toothpicks on a party tray surrounded by white grapes and other garnish- use as breakfast item with eggs and favorite fruit.
3. Can menu as an appetizer on plate with soufflé cup of maple syrup.

Ingredients	Quantity
Cargill Strip Steak (#0410100)

Marinade:

Ingredients	Quantity
Olive oil (#4323700)	3 tablespoons
Dijon mustard	2 tablespoons
Bourbon	¼ cup
Soy sauce (#4176000)	1/3 cup
Salt (#5039000)	1 teaspoon
Red wine vinegar (#4197000)	2 tbsp
Worcestershire sauce (#4153000)	1 tbsp
Brown sugar(#4402000)	¼ cup
Minced garlic (#3232100)	2 tbsp
Pepper (#5032000)	2 tsp

Method:
1. Combine the first then ingredients of the marinade in a bowl and mix well to produce marinade.
2. Pour the marinade over the steaks and refrigerator for 4-6 hours.
3. Drain the steak, discarding the marinade.
4. Place the steaks on the grill.
5. Grill uncovered until desired doneness.
6. Remove the steaks to a cutting board. Let stand for 3-5 minutes.
7. Serve with roasted potatoes.
Yield: 4 servings

Ingredients	Quantity
Papetti's Natural Shaped Fried Egg Patty (#3021900)	1 per panini
Sara Lee Fully Cooked Bacon (#0736600) or Black Oak Ham (#2611100)	thinly sliced
American cheese (#3137100)	2 slices
Turano Rustic Panini (#2160010) (Can also use Cinnamon rasin panini, 7-grain panini or other of your choice)
Ventura Foods Sunglow European Butter Blend (#3168000)	For brushing

Method:
1. Assemble sandwich and brush exposed sides with Sunglow. Grill on panini grill or George Foreman type grill.

Ingredients	Quantity
Hard-cooked eggs, Papetti (#3019500)	6
Mayonnaise (#4110800)	¼ cup
Pickled Jalapeno slices, minced	2 tablespoons
Prepared mustard	1 tablespoon
Ground cumin (#5019900)	¼ teaspoon
Salt (#5039000)	1/8 teaspoon
Garnishes
Tones chili powder (#5016000) and fresh Parsley sprigs

Method:
1. Cut eggs in half lengthwise, and carefully remove yokes.
2. Mash egg yolks in a small bowl. Stir in mayonnaise and next 4 ingredients, and blend well.
3. Spoon or pipe yolk mixture into egg-white halves. Garnish if desired.

Ingredients	Quantity
Virginia Baked Ham (#2613200)
Fresh lemon juice (#3240200)	¼ cup
100% pure cane syrup	1 cup
Ground cloves (#5018400)	¼ teaspoon
Ground allspice (#5010400)	¼ teaspoon
Coarsely ground pepper (#5032900)	1 tablespoon
Packed brown sugar (#4402000)	¼ cup
Dry mustard	1 teaspoon

Method:
1. Heat oven to 325 degrees.
2. Place ham slices ¼ inch thick in a roasting pan and heat for 30 minutes.
3. Take out and spoon glaze over the top and place back in the oven for 30 minutes.
4. Raise the oven to 425 and bake for 15 minutes to crust the glaze. Remove and let sit for 15 minutes.

Ingredients	Quantity
Sara Lee Red Velvet Sheet Cake (#2247100)	1
Cocoa or Chocolate syrup (#3950300)
Brandied Tart Cherry Sauce
Frz tart pitted cherries (#3816000)	16 oz
Cornstarch (#4416800)	2 Tbsp
Water	¼ cup
Brandy or brandy extract	2 Tbsp
Sugar (#4401100)	1 cup
Dried cherries	½ cup

Method:
Brandied Tart Cherry Sauce
1. Combine sugar and cornstarch in medium saucepan; add water, cherries, and dried cherries.
2. Heat to boiling, boil, stirring constantly, until thickened.
3. Stir in brandy. Serve Warm.
To plate
Sprinkle plate with cocoa or drizzle with chocolate syrup. Place cake piece on late; spoon 2 ounces Brandied Tart Cherry Sauce around cake. Garnish with chocolate leaves.
Tips
Dried blueberries or cranberries can be substituted for the dried cherries. Cherry brandy or liqueur can be substituted for the brandy.

Ingredients	Quantity
Sara Lee Bistro Collection Cheesecake (#2250700)
Fresh or thawed frozen cranberries	1 package (12 oz.)
Sugar (#4401100)	1-1/4 cup
Orange-flavor Liqueur (or orange juice #3181000)	½ cup
Grated orange peel (#3261100)	1 teaspoon

Method:
1. Sort cranberries, discarding any bruised or decayed fruit. Rise and drain berries.
2. In a 8 or 9-inch square baking dish, mix cranberries, sugar, liqueur, and orange peel.
3. Bake uncovered in a 350 degree regular or convection oven, stirring occasionally, until berries are tender when pierced and juices are syrupy, about 1 hour. Serve warm or cool.
4. Top Bistro cheesecake with sauce and garnish.

Ingredients	Quantity
Chopped Turkey	1 quart
Onions, diced	1/2 cup
Green pepper, diced	1/4 cup
Chopped Pimentos	1/4 cup
Mushroom pieces	1 cup
Chopped Celery	1/2 cup
Pecan Pieces	1 cup
Cream of Chicken/Mushroom Soup	2- 10 1/2oz cans
Mayonnaise	2 cups

Method:
Mix all ingredients together in a mixing bowl until blended and fill a casserole dish.
Top with crushed potato chips. Bake at 350 degrees for 30 minutes.