Holiday Prime Rib Dinner Store: Marketplace Headquarters
Number Of Guests: 20 Appetite Size: Average
Customer Name: Customer Phone: Printed: 11/03/2011 at 3:36 PM
Item # 4750761 1640601 1186051 7357871 2719911 7260791 2069501
E L P M A S Description
Cooked Boneless Rare Prime Rib 6 lb GFS RIVIERA VEGETABLE BLEND 4 lb. Canned Cut Sweet Potatoes 110 oz GFS Cut Romaine Lettuce 2 lb Fresh Express Butter Foil Wrp 47ct Regal Caesar Dressing 1 gal Pepper Mill Sweet Corn Bake Entree 70z GFS
Serving Size
Total Case Servings Qty
Case Price
6 Ounces 4 Ounces 4 Ounces 4 Ounces 1 Each 2 Ounces 4 Cups
32 32 38 24 47 64 21
307.72 40.74 35.99 21.99 52.99 46.49 35.96
0 0 0 0 0 0 0
Each Qty 2 2 2 3 1 1 3
Each Price
Ext. Price
76.93 6.79 6.49 3.99 13.49 11.79 8.99
153.86 13.58 12.98 11.97 13.49 11.79 26.97
Total Menu Price: $ Number Of Guests: Price Per Guest: $
Quantities may vary per event Prices effective on the date printed only Prices reflect case savings where available Prices do not reflect any discounts, coupons or sales tax
244.64 20 12.23
Holiday Prime Rib Dinner Menu Hints: This menu is ideal for formal sit-down dinners, holiday dinners or receptions. The preparation is easy - the prime rib and potatoes are fully cooked, simply heat and serve. If product is frozen, thaw under refrigeration; 24 hours for a half, 48 hours for a whole. Preheat oven to 275 F degrees. Remove product from bag and place product and juices in roasting pan. Pour 1/2 inch of water in bottom of pan, keeping meat out of water. Insert meat thermometer in center of rib. Cover pan and place in oven. Heat until internal temperature reaches: 110-115 F for rare, 120 F for medium rare or 125 F for medium.
E L P M A S
For 6 pound ribs, check temperature after 1 1/2 hours. Total cooking time is about 1 3/4 to 2 hours. For 13 pounds and over, check temperature after 2 hours. Total cooking time is about 2 1/2 to 3 hours. For Au Jus: In a separate pan, add reserved rib juice from bag to water for desired quantity; add seasonings to taste; heat but do not boil. Compliment the meal with a salad and vegetables and finish with a piece of any of our specialty tortes. Remember to order your bread items 3 days in advance. Fruit Punch 1 part GFS Fruit Punch Beverage Base 4 parts Water 1 part Sprite 46 oz. can Pineapple Juice
Garnish ideas: fruit pieces or slices and sherbet
Mix 3.5 parts to one for flavored ice cubes or rings so you don't water down the punch. Yield: 1 gallon will make 128 - 6 oz. servings or 192 - 4 oz. servings.