T N E R E F F I D
t e y R A I L IST! I W T A M H T WI FA S E T S A T C I CLASS
GARLIC
FRIES
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EDAMAME
SUCCOTASH
INGREDIENTS 2 lbs. 4782678 8 oz. 3533486 6 oz. 5948815 2 oz. 4671178 2 cups 5568241 1 to 2 oz. 4188645 1 oz 5543137 1 oz. 1348234
SYS CLS SYS CLS CASASOL PACKER SYS CLS SYS CLS CHOLULA WHLFSUP
Whole edamame soybeans Whole kernel corn or cut fresh from cob Petite diced tomato Diced sweet onion Chicken broth or stock Apple cider vinegar (or any vinegar) Hot sauce (or to taste) Clarified butter
DIRECTIONS In a sauce pan, combine butter, onions and tomatoes and heat on medium high until the onions soften slightly. Then add the edamame, corn, chicken stock and salt and pepper to taste. Let boil for 5 minutes, then add hot sauce and vinegar. Serve.
YIELD 10 four oz. servings
GARLIC
FRIES
INGREDIENTS 1 lb. 2 oz. 1 Tbsp 1 tsp
1690643 5846714 6908172 6418966
LAMB AREZZIO SYS IMP PACKER
Julienne fries Extra virgin olive oil Fresh parsley, chopped Whole peeled garlic
DIRECTIONS In a pan, heat oil and garlic until just starting to sizzle. Remove from heat. Add chopped parsley. Fry french fries until crisp and let drain. Place in a bowl. Salt and pepper to taste. Pour in oil/garlic mixture. Serve.
CHEESE STEAK
HASH
INGREDIENTS 6 oz. 1 oz. 2 oz. 1 2 oz.
4377677 SYS NAT
Shredded hashbrowns (or any shredded or sliced blanched potato 1348234 WHLFSUP Clarified butter 4671178 PACKER Diced sweet onion 6296560 CAB 4 oz. Philly Steak or any steak 2406189 CASASOL Cheddar cheese blend or any cheese
DIRECTIONS On the griddle or in a saute pan, add butter, onion and potatoes. Salt and pepper to taste. Cook until golden brown. Cook beef and mix with potatoes. Top with cheese and serve.
FALL
SLAW
INGREDIENTS 1 cup 1 cup 1 cup 1 cup 1/2 cup 1/2 cup 2 oz. 2 oz.
8064669 6523542 1297993 1645431 2182376 7516853 6533311 4002499
PACKER SYS IMP PACKER PACKER FSHRNUT OCNSPRY KENS SYS CLS
Butternut squash Fresh shredded match stick carrots Granny smith apples Pea sprouts Frosted pecan pieces Dried Cranberries Pepper Garlic Boom Boom Sauce Coleslaw Dressing
DIRECTIONS Julienne cut the butternut squash and Granny Smith apple. Cut pea sprouts into smaller pieces. Mix squash, apple and pea sprouts with shredded carrots, dried cranberries and frosted pecans. Combine Boom Boom sauce and Coleslaw dressing until mixed well. Toss dressing into vegetable mixture. Can be served immediately or chilled until needed.
YIELD 6 servings
ROASTED VIDALIA ONION
with Blue Cheese Bacon & Chives
INGREDIENTS 1 4671178 PACKER Sweet Vidalia Onion, peeled, trimmed and halved 2 pcs. 5886447 SYS CLS Bacon, cooked. Reserve the rendered fat. 2 oz. 0671677 SYS IMP Blue Cheese Crumbles Salt and Pepper to taste 1 Pinch 1965383 PACKER Fresh chive for garnish - optional
DIRECTIONS Heat a saute pan to medium high. Add bacon fat and place in a 370째 oven, cut side up, for approximately 12 minutes or until onions start to soften. Remove from oven and top with cheese. Return to oven to melt cheese about 2 minutes. Remove from oven and top with chopped bacon and chives.
CANDIED BUTTERNUT
SQUASH
INGREDIENTS 1 each 2 each 4 oz. 1/2 cup 1 tsp.
8064669 1008614 5926910 4281440 5228606
PACKER PACKER WHLFARM DOMINO IMP/McC
Butternut squash Acorn squash Unsalted Butter Light Brown Sugar Ground Cinnamon
DIRECTIONS Wash and trim the root end and the stem end off of the acorn squash. Cut in half and remove the seeds. Brush the insides with melted butter and place in a 375°F oven for approximately 15 minutes or until soft to the touch. Remove and keep warm. Cut the barrel of the butternut squash. Peel and dice into 1/2” cubes. In a sauté pan over medium heat, add butter and butternut cubes. Sauté until soft, approximately 10 minutes. Add brown sugar and cinnamon. Cook for an additional 2 minutes until sugar is melted. Spoon butternut cubes into acorn rings and serve.
PUMPKIN
TURNOVERS
INGREDIENTS 4 oz. 0571240 SYS IMP Cooked hubbard squash 10 each 8958274 PACKER Wonton wrapper 2 Tbsp 3302171 LYON M Caramel sauce 4 Tbsp 1169960 RICHS Whipped topping 1 cup 2564557 WHLFRM French Vanilla Ice Cream (melted in microwave) 2 oz. granulated sugar mixed with 1/2 tsp. cinnamon
DIRECTIONS In a bowl, combine squash, whipped topping, brown sugar and 1/4 tsp. cinnamon. Place approx. 1 Tbsp of mixture in the center of each wonton skin. Egg wash the edge and fold tightly to seal. Deep fry until crispy. Toss in cinnamon-sugar mixture carefully (to avoid breaking tips). Plate with warm crème anglaise and garnish with caramel.
YIELD 10 servings