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1. Speed Scratch Solutions download 2. New Role for Appetizers download 3. World Class Cuisines download 5. Takeout Opportunities download 6. Unique Side Dishes download 7. Creative Potato Entrées download 8. Smart and Speedy Side Dishes download 9. Discovering America download 10. Bank on Breakfast download 11. Satisfy Today’s Healthy Appetities download 12. Meatless Goes Mainstream download 13. Mediterranean Matters download 14. Life in the Fast Lane download 15. Bold Statements download 16. Small is Big download 17. From Their Kitchen to Yours download 18. From Their Kitchen to Yours download 19. From Their Kitchen to Yours download 20. From Our Chef to You - Transforming to Something New download 21. From Our Chef to You - Recasting Already Popular Dishes download 22. Meet Chef Susi - Harry’s Fresh Foods download 23. The Rap on Wraps download 24. Breakfast ‘Round the Clock download


The Need For Speed Wages are up. Margins are down. Nobody's willing to pay twelve dollars for a hamburger. How on earth are you supposed to survive? One answer is speed-scratch. Speed-scratch products need little or no prep time while offering great taste. Operators who use speed-scratch can greatly add to the perceived value of their menus. Prepackaged soups and salad dressings have been used for years as single sources for complex flavors, and they can be found in everything from dips to marinades. But now other foods are becoming simpler to use, and by combining them, delicious dishes can be created in moments. Consider the chef who adds prepackaged ranch dressing to Potato Pearls® Extra Rich Mashed Potatoes. Very quickly, he's got a distinct, flavorful side dish that fits right into a meal with a Southwest theme, and no one in the dining room will know what a snap it was to create. Because they're so readily available, speed-scratch products are also showing up in a variety of nontraditional uses. Mashed potatoes can be quickly and easily added to bread dough to make the bread extra moist and extend its shelf life, or used to reduce the time and labor needed for making gnocchi a special Italian dish. The highest-end operators will probably always sacrifice efficiency and cost savings in order to create every element of a dish themselves. But the rest of the industry sees speed-scratch as an economic necessity: a way to deliver superb dishes they might not otherwise have the time or the resources to prepare, which makes speed-scratch cooking one of those rare situations where everyone benefits.

Food For Thought.

It wasn't all that long ago that most diners thought ethnic food was “chop suey.” During that same time, mashed potatoes were no more than, well, mashed potatoes. So where are we today?


z

z z

Chop suey has given way to Hunan, Szechwan and Mandarin. Exotic cuisines are on the rise. Regional flavors are being blended to create new kinds of food (Floibbean, Cal-Ital and Nuevo Latino).

... and mashed potatoes have a new look, too. Their chameleon-like ability to take on any flavor or color makes them perfect for today’s trends. z z z

Cajun Mashed Potatoes Garlic Mashed Potatoes Wasabi Mashed Potatoes

In addition, the convenience of our family of Potato Pearls® Mashed Potatoes makes them a perfect solution to expand your menu. Try these: z z z

Mashed Potato Chicken Pot Pie Mashed Potato Wraps Shepherd's Pie

With our recipes, capitalize on today's trends using Potato Pearls® Mashed Potatoes in full menu concepts. Try Garlic Mashed Potatoes in a Mediterranean Pizza or serve Wasabi Mashed Potatoes with Teriyaki Chicken. You will see how these concepts can add value and profit to any menu.


EXOTIC ETHNIC: ASIAN C

ombine exotic Asian and traditional American flavors to create a delicious and unique meal your patrons will pay a little extra for—even though your per-serving cost has barely changed.

Mixture of Sautéed Vegetables

Wasabi Mashed Potatoes

Teriyaki Chicken

Quick ’n Easy Ideas • Make miso-egg drop soup special when you serve it with wasabi mashed potato dumplings. Simply

add flour and egg to Potato Pearls® Extra Rich. • Offer wasabi mashed potatoes as an excellent side dish with grilled fish. • Substitute wasabi mashed potatoes for steamed rice the next time you serve beef or chicken stir-fry.

TERIYAKI CHICKEN WITH VEGETABLES…Grilled teriyaki chicken with a side of wasabi mashed potatoes. Serve with a mixture of carrot, red pepper, yellow bell pepper, snow peas, and shiitake mushroom caps. Garnish with pickled ginger and wasabi. POTATO PEARLS WASABI MASHED POTATOES (12 servings) Ingredients 1 3⁄4 cups Potato Pearls® Extra Rich,1 quart boiling chicken stock, 1 tablespoon wasabi powder, 1 tablespoon water, 1 tablespoon seasoned rice vinegar

These menu concepts were developed by The Culinary Institute of America as an industry service for Basic American Foods.

Directions 1. Whisk Potato Pearls® Extra Rich into boiling stock. 2. In a small bowl, mix wasabi and water to form paste. Stir into potatoes. Stir in vinegar. 3. If desired, garnish with shredded nori, Japanese cucumber slices, and pickled ginger. Note: This is mild, but aromatic. It can be made stronger if desired.


WHAT THE EXPERTS SAY “Japanese cuisine is a very subtle, very earthy cuisine. The flavors make whatever you’re doing really shine. It’s never overpowering. Wasabi Mashed Potatoes? We do them all the time.” — Asia Nora Washington, D.C.

Grilled tuna with wasabi mashed potatoes

Profit Calculator Potato Pearls Wasabi Mashed YOUR COST

Estimated cost: $0.10 (²⁄₃ -cup serving)

Other Ingredients Estimated cost: $1.90 Pictured on first page

_ Suggested Menu Price $4.95

= Estimated Cost $2.00

PROFIT PER SERVING

=

X

Estimated Profit $2.95

# of Servings Per Week

Profit Per Week

FULL SERVICE... Prepare chicken and assemble plate to order. SELF-SERVICE... For convenience, use premarinated chicken filets. Serve mashed potatoes on steam table.

Potato Pearls Wasabi Mashed Potatoes Nutrient Values Per Serving Kilocalories Protein Fat Saturated Fat Carbohydrate

86.588 5.436 1.234 0.442 13.289

Kc g g g g

Iron Sodium Potassium Zinc Vitamin A

0.592 553 368 0.168 0.000

mg mg mg mg IU

Thiamin Riboflavin Niacin Calcium Cholesterol

2999 Oak Road, Walnut Creek, CA 94596-2016 • 1-800-722-2084 • baf.com ©2001 Basic American Foods 08/01 1069-04

0.005 0.073 1.867 22.056 1.182

mg mg mg mg mg

Vitamin B6 Vitamin B12

0.017 mg 0.167 ug


EMERGING ETHNIC: CAJUN C

ajun cooking used to be limited to those entrees that included the étouffe and jambalaya. Today, operators can improve profits from increased check averages by adding Cajun spices to simple recipes.

Sautéed Apples and Greens

Cajun Mashed Potatoes

Andouille Sausage

Quick ’n Easy Ideas • Use Cajun mashed potatoes as the base for making blackened fish potato cakes.

• Feature a Mardi Gras theme with spiced New Orleans baked fish and Cajun mashed potatoes on the side. • Cover mashed potatoes with gumbo as an alternative to plain mashed potatoes with gravy.

DIRTY CAJUN WITH ANDOUILLE SAUSAGE…Arrange sausage over Cajun mashed potatoes. Serve sautéed apples and greens on the side.

POTATO PEARLS CAJUN MASHED POTATOES (50 servings) Ingredients

1 ⁄2 carton of Potato Pearls® Extra Rich, 1 tablespoon Cajun spice mix, 1 gallon boiling water, 3 tablespoons chicken base

Directions 1. Mix Potato Pearls® Extra Rich and Cajun spice mix. 2. Stir chicken base into boiling water. 3. Whisk in potato mixture until smooth. Keep warm until serving.

These menu concepts were developed by The Culinary Institute of America as an industry service for Basic American Foods.


WHAT THE EXPERTS SAY “There is plenty of room for mashed potatoes in Cajun cooking. Our customers like our ‘Two Potato Puree’ where we mix mashed yams in with our mashed potatoes.” — Crawdaddy’s Milwaukee, Wisconsin

Blackened catfish with Cajun mashed potatoes

Profit Calculator Potato Pearls Cajun Mashed YOUR COST

Estimated cost: $0.10 (²⁄₃-cup serving)

Other Ingredients Estimated cost: $1.45 Pictured on first page

_ Suggested Menu Price $5.95

= Estimated Cost $1.55

PROFIT PER SERVING

=

X

Estimated Profit $4.40

# of Servings Per Week

Profit Per Week

FULL SERVICE... Prepare to order. SELF-SERVICE... Add diced sausage to Cajun mashed potatoes and serve from steam table. Potato Pearls Cajun Mashed Potatoes Nutrient Values Per Serving Kilocalories Protein Fat Saturated Fat Carbohydrate

60.509 Kc 1.835 g 0.483 g 0.177 g 12.253 g

Iron Sodium Potassium Zinc Vitamin A

0.273 mg 149 mg 219 mg 0.026 mg 31.15 IU

Thiamin Riboflavin Niacin Calcium Cholesterol

2999 Oak Road, Walnut Creek, CA 94596-2016 • 1-800-722-2084 • baf.com ©2001 Basic American Foods 08/01 1069-04

0.000 mg 0.034 mg 0.008 mg 18.709 mg 0.175 mg

Vitamin B6 Vitamin B12

0.000 mg 0.000 ug


EXPANDING ETHNIC: SOUTHWEST A

s diners continue to seek out spicier, more “spirited” meals, Mexican and Southwest foods remain extremely popular. Meals can be casual or elaborate with a simple change in presentation, and they can span all dayparts: Southwest mashed potatoes that go so well with Carna Asada (Mexican steak) at dinner also add a lot of value to a Spanish omelet in the morning.

Grilled Ribeye Steak

Southwest Mashed Potatoes

Quick ’n Easy Ideas • Try baking tortillas filled with Southwest mashed potatoes and jalapeño cheese for a new vegetarian

twist on tacos.

• Try Southwest mashed potatoes as a side with tenderloin. Use a cumin rub and serve with glazed root vegetables. • Try Southwest mashed potatoes in place of ordinary Spanish rice for something different.

ON THE RANGE…Fill flour tortilla with Southwest mashed potatoes, scrambled eggs, cilantro, and chopped scallions. Serve with a grilled ribeye steak and garnish with tomato wedges.

POTATO PEARLS SOUTHWEST MASHED POTATOES (50 servings) Ingredients 1

⁄2 carton Potato Pearls Extra Rich, 1 tablespoon salt, 1 tablespoon cumin, 1 teaspoon ground oregano, 1 teaspoon red pepper flakes, 1 gallon boiling water, 1 ⁄2 cup chicken base, 2 cups canned corn, drained, 1 ⁄2 cup diced green chiles, drained, 11⁄2 cups cheddar cheese, 1⁄2 cup queso fresco* (optional), 1⁄2 cup chopped green onion

These menu concepts were developed by The Culinary Institute of America as an industry service for Basic American Foods.

Directions 1. Mix Potato Pearls® Extra Rich, salt, cumin, oregano, and red pepper flakes. 2. Stir chicken base into boiling water. Whisk in potato mixture until smooth. 3. Stir in corn and green chiles. 4. Sprinkle with cheeses and green onion. Keep warm until serving. *Queso is fresh Mexican-style part skim milk cheese


WHAT THE EXPERTS SAY “Southwestern cuisine is exotic to lots of people. They want vibrant color and flavor added to food, and Southwestern spices and chilies have that.” — Nava Atlanta, Georgia

Barbecue ribs with southwest mashed potatoes

Profit Calculator Potato Pearls Southwest Mashed YOUR COST

Estimated cost: $0.07 (¹⁄₂-cup serving)

Other Ingredients Estimated cost: $1.88 Pictured on first page

_ Suggested Menu Price $4.95

PROFIT PER SERVING

=

Estimated Profit $3.00

Estimated Cost $1.95

=

X # of Servings Per Week

Profit Per Week

FULL SERVICE... Prepare to order.

SELF-SERVICE... Prepare in advance and serve from steam table.

Potato Pearls Southwest Mashed Potatoes Nutrient Values Per 1/3 Cup Serving Kilocalories Protein Fat Saturated Fat Carbohydrate

83.554 Kc 3.024 g 1.778 g 0.906 g 14.219 g

Iron Sodium Potassium Zinc Vitamin A

0.494 mg 372 mg 247 mg 0.175 mg 9.05 IU

Thiamin Riboflavin Niacin Calcium Cholesterol

2999 Oak Road, Walnut Creek, CA 94596-2016 • 1-800-722-2084 • baf.com ©2001 Basic American Foods 08/01 1069-04

0.006 mg 0.055 mg 0.135 mg 47.625 mg 3.768 mg

Vitamin B6 Vitamin B12

0.007 mg 0.028 ug


SPECIALTY PIZZAS W

olfgang Puck proved that pizza can go a lot further than pepperoni and mushrooms; and now customers expect elaborate versions of the old pie. Here’s one they’ll love—because it blends many of the fresh flavors and herbs of the Mediterranean into one dish. You’ll love it too— gourmet specialty pizza that sounds very trendy but costs very little.

Garlic Mashed Potatoes

Quick ’n Easy Ideas • Use the Mediterranean Pizza ingredients as a unique side dish: start with garlic mashed potatoes,

garnish with sun-dried tomatoes and olives. • Add pesto to thin-crust pizza dough, then layer with mashed potatoes and your favorite toppings.

MEDITERRANEAN PIZZA…Thin pizza crust with garlic mashed potatoes and feta cheese. Top with sliced cherry tomatoes, sliced olives, sun-dried tomatoes, and a mixture of fresh basil, rosemary, oregano, and chopped green onion. POTATO PEARLS GARLIC MASHED POTATOES (50 servings) Ingredients 1

⁄2 carton Potato Pearls® Extra Rich, 1⁄4 cup garlic powder, 1 teaspoon salt, 1 tablespoon freshly ground pepper, 1 gallon boiling water, 11⁄2 cups butter or margarine, 1 cup cream or buttermilk

Directions 1. Mix Potato Pearls Extra Rich,® garlic powder, salt, and pepper. 2. Quickly whisk potato mixture into boiling water, remove from heat. Continue whisking until potatoes are smooth. Beat in butter and cream until well blended. Keep warm until serving.

These menu concepts were developed by The Culinary Institute of America as an industry service for Basic American Foods.


WHAT THE EXPERTS SAY “Pizza today is more than just pepperoni and mushrooms. Customers are experimenting with more exotic toppings such as portobella mushrooms, goat cheese, sun-dried tomatoes, and bean sprouts.” — Mazzio’s Tulsa, Oklahoma

Grilled steak with garlic mashed potatoes

Profit Calculator Potato Pearls Garlic Mashed YOUR COST

Estimated cost: $0.15 (1-cup serving)

Other Ingredients Estimated cost: $0.70 Pictured on first page

_ Suggested Menu Price $6.50

PROFIT PER SERVING

=

Estimated Profit $5.65

Estimated Cost $0.85

=

X # of Servings Per Week

Profit Per Week

FULL SERVICE... Prepare to order.

SELF-SERVICE... For a complete meal, add marinated chicken tenders to your pizza.

Potato Pearls Garlic Mashed Potatoes Nutrient Values Per Serving Kilocalories Protein Fat Saturated Fat Carbohydrate

115 Kc 1.985 g 6.451 g 3.971 g 12.795 g

Iron Sodium Potassium Zinc Vitamin A

0.291 mg 208 mg 232 mg 0.068 mg 289 IU

Thiamin Riboflavin Niacin Calcium Cholesterol

2999 Oak Road, Walnut Creek, CA 94596-2016 • 1-800-722-2084 • baf.com ©2001 Basic American Foods 08/01 1069-04

0.005 mg 0.044 mg 0.012 mg 26.392 mg 16.887 mg

Vitamin B6 Vitamin B12

0.002 mg 0.024 ug


COMFORT FOODS C omfort foods can’t get any more “comfortable”than meatloaf and mashed potatoes, right? Well they can be more profitable. Add perceived value to this traditional meal by replacing plain mashed potatoes with a more on-trend variation - like Potato Pearls Savory Patties.

Buttered Carrots and Sugar Snap Peas

Savory Patties

Meatloaf

Quick ’n Easy Ideas • Try our recipe for Home Style Chicken Pot Pie topped with mashed potatoes.

• Create a new way to serve chili by making a bowl of mashed potatoes and shredded cheese. • Make an old favorite even better by coating pan-fried chicken with prepared mashed potatoes blended with egg.

DOWN HOME DINNER…Meatloaf and brown gravy with Potato Pearls Savory Patties on the side. Serve with steamed buttered carrots and sugar snap peas. Garnish with fresh rosemary and parsley.

POTATO PEARLS SAVORY PATTIES (48 servings) Ingredients

¹⁄₂ carton Potato Pearls® Extra Rich, 4 teaspoons baking powder, 2 quarts boiling water, ¹⁄₂ cup Super Topper® Onion, 6 tablespoons fresh parsley, chopped, ¹⁄₄ cup rosemary, chopped (optional), 1 teaspoon salt, 4 eggs, 1 quart Monterey Jack cheese, grated

These menu concepts were developed by The Culinary Institute of America as an industry service for Basic American Foods.

Instructions 1. Mix Potato Pearls® Extra Rich and baking powder. 2. Mix boiling water, Super Topper® Onion, herbs, and salt. Stir in Potato Pearls; mix well. Let cool slightly. 3. Beat in eggs and cheese. 4. Knead 1 minute on floured surface. Form into 2-ounce balls. Flatten slightly. 5. Cook on well-oiled griddle preheated to 375-400°F until crisp and golden on both sides.


WHAT THE EXPERTS SAY “Meatloaf and mashed potatoes are the ‘warm and fuzzy’ of our menu. It’s what people remember as the ultimate homecooked meal.” — Perkins Memphis, Tennessee

Mashed potato chicken pot pie

Profit Calculator Potato Pearls Savory Patties YOUR COST

Estimated cost: $0.07 (¹⁄₂-cup serving)

Other Ingredients Estimated cost: $0.73 Pictured on first page

_

=

Suggested Menu Price $4.75

Estimated Cost $0.80

PROFIT PER SERVING

=

X

Estimated Profit $3.95

# of Servings Per Week

Profit Per Week

FULL SERVICE... Prepare potato patties ahead of service and cook to order.

SELF-SERVICE... Prepare potato patties in advance, place on steam table, and serve.

Potato Pearls Savory Patties Nutrient Values Per Serving Kilocalories Protein Fat Saturated Fat Carbohydrate

105 Kc 4.6 g 3.6 g N/A 13.3 g

Iron Sodium Potassium Zinc Vitamin A

0.53 mg 145 mg 257 mg 0.36 mg 148 IU

Thiamin Riboflavin Niacin Calcium Cholesterol

2999 Oak Road, Walnut Creek, CA 94596-2016 • 1-800-722-2084 • baf.com ©2001 Basic American Foods 08/01 1069-04

0.011 mg 0.10 mg 0.91 mg 114 mg 22.8 mg

Vitamin B6 Vitamin B12

0.21 mg 0.06 ug


Getting More For Less The economy is great. Restaurants are crowded. Yet people are ordering only appetizers. Why is that old saying more true today than ever before? “Less is more.” Chefs across the nation are reporting that customers in the know are ordering two or three appetizers in place of an entree. So it should come as no surprise that the variety of appetizers has increased. Fact is, they have never been hotter, or for that matter colder, depending on the menu. Operators who offer a wide selection of appetizers are satisfying this ever-increasing, more sophisticated audience. It also enables them to increase customer turnover — which translates to increased profits. Many menu items are easily scaled down into appetizer-sized portions. For example, serve small portions of Potato Pearls Gnocchi (Italian potato dumplings) with three-cheese sauce. Add a glass of crisp white wine and what more could a hungry customer want? Another appetizer perhaps? Other enticing menu items are easily created with convenient products already on hand. Products like special sauces and Potato Pearls reduce labor, helping savvy operators prove that less can indeed be more. So get on the appetizer bandwagon and increase business without increasing expenses.

Food For Thought. “Anything Goes.” If there's a rallying cry for today's operators, that's got to be it. After all, look back a decade or two and see who would have predicted these: z z z

Vegetarian meals for nonvegetarians Appetizers as entrees Carribbean/South American fusion

Yet, as our recipes will attest, these are a few of today's very real, very popular trends. Another very real, very popular trend is America's love of mashed potatoes. Diners everywhere are ordering them, and chefs are responding with new and different ways to prepare them. This trend is also very popular with operators because at 6¢ per serving and great flexibility, Potato Pearls® prove to be an exceptional value. With just a few minutes of creativity, it’s easy to come up with some terrific profitable


dishes: z z z

Tuscan Vegetable Pie Mediterreanean Potato Dip Potato Empanadas

If you want to have a little fun of your own, pick up an extra case of Potato Pearls® next time you place an order. Then do some experimenting. You'll find that even some of your most exotic ideas are actually easily prepared and delightfully delicious. In today's world of “Anything Goes,” don't worry about being too imaginative. You just might discover the industry's next big trend!


Papas Soft Tacos Spicy chorizo mixed with onions, garlic, tomatoes, and chipotle chiles in adobo sauce, layered on mashed potatoes, and folded in soft corn tortillas.

Yield: 48 servings

INGREDIENT Chorizo, fresh, bulk Onions, chopped Garlic, minced or pureed Tomatoes, canned, chopped, drained Chipotle chiles, canned in adobo sauce, pureed Salt Potato Pearls速 Extra Rich Salt Water, boiling Corn tortillas, 10inch, warmed to soften

Serving Size:

QUANTITY INSTRUCTIONS 10 lb. 1. In skillet, cook first 3 ingredients until chorizo is browned; drain well. 2 lb. 2 tbsp. 1 gal.

2. Stir next 3 ingredients into chorizo mixture; cook until thick.

1/4 cup 1 tbsp. 1/2 carton 4 tsp. 1 gal. 96

3. Whisk next 2 ingredients into boiling water.

4. Spread one side of each tortilla with about 3 tablespoons potatoes. Cover potatoes evenly with about 3 tablespoons chorizo mixture. Fold in half to form a half-moon shape. 5. Serving Idea: Serve soft tacos on a bed of warmed black bean and tomato salsa with a side of corn and red pepper salad.

2 filled soft tacos

Nutritional Information Per Serving Calories

540

Sodium

1469 mg

Cholesterol

62.552 mg

Protein

24.129 g

Potassium

809 mg

Vitamin B6

0.655 mcg

SatFat

10.41 g

Zinc

3.460 mg

Vitamin B12

1.417 mcg

Fat

30.03 g

Vitamin A

268.91 IU

Thiamine

0.585 mg


Carbs

44.602 g

Riboflavin

0.335 mg

Phosphorus

Fiber

4.946 g

Niacin

4.997 mg

Folic Acid

Iron

3.035 mg

Calcium

135 mg

Folate

Privacy Policy Copyright 2003 by Basic American Foods. All rights reserved.


Jalapeño Jack Mashed Potatoes Zesty and spicy mashed potato dish of jalapeño chile peppers and pepper jack cheese.

Yield: 48 servings

INGREDIENT Potato Pearls® Extra Rich Salt Water, boiling Pepper Jack cheese (Monterey Jack with jalapeño chiles), shredded Jalapeño chiles, pickled, chopped

QUANTITY INSTRUCTIONS 1/2 carton 1. Combine first 2 ingredients; whisk 4 tsp. into water. 1 gal. 12 oz. 2. Stir in remaining ingredients. Keep warm on steamtable until serving. 2 tbsp. 3. Serving Idea: Serve with Chilean sea bass with warm black bean salsa and a green vegetable.

Serving Size:

3 oz

Nutritional Information Per Serving Calories

86.914

Sodium

264 mg

Cholesterol

6.471 mg

Protein

3.468 g

Potassium

231 mg

Vitamin B6

0.005 mg

SatFat

1.532 g

Zinc

0.236 mg

Vitamin B12

0.058 ug

Fat

2.505 g

Vitamin A

105 IU

Thiamine

0.001 mg

Carbs

12.616 g

Riboflavin

0.062 mg

Phosphorus

Fiber

1.207 g

Niacin

0.006 mg

Folic Acid

Iron

0.310 mg

Calcium

73.360 mg

Folate

Privacy Policy Copyright 2003 by Basic American Foods. All rights reserved.


Greek Flatcakes Crispy, golden griddle cakes of zucchini, onion, and mashed potatoes.

Yield: 48 servings

INGREDIENT Zucchini, shredded Baking powder Potato Pearls® Extra Rich Water, boiling Onion, dehydrated Parsley, fresh, chopped Salt Eggs Ricotta cheese Flour

Serving Size:

QUANTITY INSTRUCTIONS 2 lb. 1. Generously salt zucchini. Let drain 20 minutes. Rinse and squeeze out excess moisture; reserve. 4 tsp. 2. Combine next 2 ingredients. 1/2 carton 3 1/2 qt. 1 tbsp.

3. Combine next 4 ingredients. Stir in potatoes; mix well. Let cool slightly.

6 tbsp. 1 tsp. 4 1 lb. as needed

4. Beat in next 2 ingredients plus zucchini. Chill, if desired. 5. Knead 1 minute on well-floured surface. Form into 2-ounce balls (#20 dipper). Place on well-oiled griddle preheated to 375° to 400°F. Flatten slightly; cook until crisp and golden on both sides.

2 flatcakes

Nutritional Information Per Serving Calories

86.482

Sodium

106 mg

Cholesterol

22.695 mg

Protein

3.441 g

Potassium

283 mg

Vitamin B6

0.022 mg

SatFat

1.104 g

Zinc

0.205 mg

Vitamin B12

0.079 mcg

Fat

2.043 g

Vitamin A

136.9 IU

Thiamine

0.011 mg

Carbs

13.687 g

Riboflavin

0.081 mg

Phosphorus

Fiber

1.229 g

Niacin

0.086 mg

Folic Acid


Iron

0.431 mg

Calcium

63.416 mg

Folate

Privacy Policy Copyright 2003 by Basic American Foods. All rights reserved.


Tuscan Primavera Pie Roasted carrots, celery, onion, garlic, peas, and squash baked beneath a golden garlic-potato crust.

Yield: 48 servings

INGREDIENT QUANTITY Carrots Celery stalks Onions Garlic cloves Olive oil Oregano, fresh Salt Pepper, freshly ground Portobello mushrooms Zucchini Yellow summer squash Peas, frozen

12 8 4 24 1 qt. 1 cup 1 tbsp. 1 tsp.

Vegetable stock White wine Soy sauce Potato Pearls® Extra Rich Garlic powder Salt Pepper, freshly ground Water, boiling Butter or margarine Buttermilk

2 qt. 1 cup 1/4 cup 1/2 carton

8 12 12 2 lb.

1/4 cup 1 tbsp. 1 tsp. 1 gal. 12 oz. 1 cup

INSTRUCTIONS 1. Preheat conventional oven to 400°F (375°F convection). 2. Chop first 4 ingredients into 1/2-inch pieces and combine. 3. Toss vegetables with half the olive oil; sprinkle with half each of the oregano, salt, and pepper. Spread in single layer on sheet pans. Roast 15 minutes. 4. Chop next 3 ingredients into 1/2-inch pieces and combine; toss with remaining oil, oregano, salt, pepper; add to carrot mixture. Continue roasting 15 minutes longer or until vegetables are crisp-tender. 5. Stir in peas. Divide between two full-size 2-inchdeep steamtable pans. 6. Reduce next 2 ingredients by half. Stir in soy sauce. Divide mixture among vegetables in steam pans. 7. Combine next 4 ingredients. Whisk potato mixture into water; remove from heat. Continue whisking until potatoes are smooth.

8. Beat next 2 ingredients into potatoes. Divide between pans and spread evenly over vegetable mixture.


9. Reduce oven to 375째F (convection oven to 350째F). Bake 30 to 45 minutes or until golden. Serving Size:

3 x 3-inch square

Nutritional Information Per Serving Calories

201

Sodium

691 mg

Cholesterol

17.258 mg

Protein

6.004 g

Potassium

619 mg

Vitamin B6

0.210 mg

SatFat

4.145 g

Zinc

1.003 mg

Vitamin B12

0.020 ug

Fat

7.780 g

Vitamin A

3190 IU

Thiamine

0.122 mg

Carbs

27.508 g

Riboflavin

0.165 mg

Phosphorus

Fiber

1.218 g

Niacin

1.712 mg

Folic Acid

Iron

1.531 mg

Calcium

67.468 mg

Folate

Privacy Policy Copyright 2003 by Basic American Foods. All rights reserved.


Mediterranean Potato Dip Thick and rich mashed potatoes mixed with yogurt, extra-virgin olive oil, and garlic. Garnished with mint leaves and served with toasted pita wedges and assorted vegetables.

Yield: 48 servings

INGREDIENT Potato PearlsÂŽ Extra Rich Salt Water, boiling Yogurt, unflavored Extra virgin olive oil Garlic, minced or pureed Lemon juice, fresh Mint leaves (optional)

QUANTITY INSTRUCTIONS 1/2 carton 1. Combine first 2 ingredients; whisk into boiling water. 2 tbsp. 3 1/2 qt. 6 cups 2. Beat in next 4 ingredients. 1/2 cup 1 tbsp. 2 tsp. as needed

3. If desired, garnish with mint leaves. 4. Serving Idea: Serve as a dip or spread with vegetables, cruditĂŠs, toasted baguette slices, or toasted pita wedges.

Serving Size:

1/3 cup

Nutritional Information Per Serving Calories

98.115

Sodium

301 mg

Cholesterol

3.807 mg

Protein

2.741 g

Potassium

271 mg

Vitamin B6

0.013 mg

SatFat

1.081 g

Zinc

0.193 mg

Vitamin B12

0.106 ug

Fat

3.538 g

Vitamin A

52 IU

Thiamine

0.009 mg

Carbs

14.009 g

Riboflavin

0.075 mg

Phosphorus

Fiber

1.208 g

Niacin

0.024 mg

Folic Acid

Iron

0.283 mg

Calcium

55.300 mg

Folate

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Copyright 2003 by Basic American Foods. All rights reserved.


Potato Empanadas Half-moon pastries stuffed with seasoned ground beef, green chiles, and tender sweet corn. Baked to golden perfection.

Yield: 40 servings

INGREDIENT Potato Pearls® Extra Rich Salt Cumin Oregano, ground Red pepper flakes Water, boiling Chicken base Corn, canned, drained Green chiles, canned, diced, drained Beef, ground Chili powder Pastry dough, commercially prepared Eggs, beaten

Serving Size:

QUANTITY 1/2 carton

INSTRUCTIONS 1. Preheat oven to 375°F (350°F convection). 2. Combine first 5 ingredients.

1 tbsp. 1 tbsp. 1 tsp. 1 tsp. 1 gal. 1/4 cup 2 cups

3. Stir chicken base into boiling water. Whisk in potato mixture until smooth. 4. Stir in next 2 ingredients.

1/2 cup 4 lb. 1/4 cup 10 lb.

4

5. Brown ground beef; drain. Stir in chili powder; cook for 5 minutes. Stir into potato mixture. 6. Shape dough into 3-inch circles. On one half of each circle, place about 2 tsp. (#100 dipper) of filling; moisten edge of dough, fold over and seal. Refrigerate until baking. 7. Mix egg with a little water; brush over top of each empanada. Bake for 20 minutes or until golden brown.

3 empanadas

Nutritional Information Per Serving Calories

612

Sodium

570 mg

Cholesterol

49.494 mg

Protein

23.284 g

Potassium

545 mg

Vitamin B6

0.187 mg


SatFat

3.449 g

Zinc

2.631 mg

Vitamin B12

0.812 ug

Fat

12.61 g

Vitamin A

209 IU

Thiamine

0.747 mg

Carbs

100 g

Riboflavin

0.653 mg

Phosphorus

Fiber

2.239 g

Niacin

8.043 mg

Folic Acid

Iron

4.656 mg

Calcium

56.183 mg

Folate

Privacy Policy Copyright 2003 by Basic American Foods. All rights reserved.


A World Of Opportunity Foodservice customers want exciting menus and exotic flavors. The good news is, we can help you meet those needs. In this bulletin and recipe links we'll show you simple, low-cost ways to use ingredients you already have—in ways that will enrich your menu with A World of Opportunity. The Key to Menu Variety By teaming convenience foods like Potato Pearls® with key herbs and spices, you can unlock the flavors of any cuisine on earth. It's so simple that operators in any foodservice kitchen–including those with limited space and equipment–can easily prepare big-flavor, small-cost recipes for take-away, buffet, demo cooking, catering, theme meals, promotions, and so on.

Build Flavors–Not Budgets Another benefit of understanding "flavor profiles" is this: you can alter your existing recipes by substituting or adding nothing but herbs and spices. Thus, without increasing food or labor costs you can empower your menu with profit-packed creative versatility.

Tastes and Trends One surefire way to confirm a foodservice trend is to see how certain foods or flavors appear on menus in diverse service styles. Right now, demand for menu excitement and intense flavor prevails–so let's look at some exotic locations your customers will love to explore.

International Hot Spots Three "destinations" that offer timely profit potential are the Mediterranean region, several Pacific nations, and exotic Caribbean islands. You can easily serve specialties from all three, throughout your menu and throughout the day.

Something for Everyone Foodservice operators everywhere now feature these popular cuisines. High-profile independents and casual-theme restaurants stand shoulder to shoulder with B&I, Healthcare, School, University, and Catering operators to serve these flavorful foods.

From All-Day to Take-Away The recipe links feature exciting recipes we developed with the flavor profiles your customers want. On each recipe you'll find one "building block" recipe and three simple variations that will help stimulate sales throughout the menu and all through the day. From breakfast to appetizers to entrees to take-away, the sun never sets on your profit potential.


A World Of Opportunity...

CARIBBEAN TO OFFER AN EXCITING “Caribbean Cruise” of flavorful regional specialties, simply combine prepared ® with eggs, cornbread mix, peppers, and hot sauce. You can then use this batter to prepare all these flavorful concepts, plus many more low-labor Caribbean classics.

Caribbean Potato Corncakes Yield:

48 x 3 oz. cakes

To add Caribbean flair to any menu, just cook the portion sizes you want in pans or on griddles, then serve as tastetempting appetizers, sides, or the base for low-cost entrées.

INGREDIENTS

WEIGHT

VOLUME

INSTRUCTIONS

16 lb.

2 gal.

1.

Combine prepared ® with all other ingredients in large bowl.

2.

Mix well. Let rest 15 minutes before using.

To Prepare Batter: ,® prepared Corn Bread/Muffin Mix, dry

8 lb.

1 ⁄2 gal.

Onions, chopped, sautéed

2 lb. 8 oz.

1

2 lb. 8 oz.

1

1

⁄2 gal.

Red and Green Bell Peppers, chopped, sautéed

Yield: 3 gallons of batter.

⁄2 gal.

Batter will hold refrigerated and covered up to 2 days. Stir well before using.

Whole Eggs, beaten, or Pasteurized Whole Eggs

4 lb.

32

To Cook Caribbean Potato Corncakes 11⁄2 gal.

Caribbean Potato Corncakes Batter Grill Oil

as needed

1.

Preheat griddle to 350°F and brush with oil.

2.

Portion 1⁄3 cup batter per portion onto hot griddle. Cook until golden brown on first side, about 3 minutes. Turn over. Cook until golden brown on second side, about 2 minutes. Remove from griddle. Serve with fruit salsa.

Cakes will hold at 140°F for up to 30 minutes. Nutritional information for Caribbean Potato Corn Cake (Per Serving) KCAL

PROTEIN

FAT

206

5.1 gm

7.3 gm

CARBOHYDRATES CHOLESTEROL 29.7 gm

58.5 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

483.3 mg

1.0 mg

133.4 mg

164.4 IU

0.1 mg

RIBOFLAVIN POTASSIUM 0.2 mg

77.9 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

0.3 mg

1.0 mg

78.3 mcg

0.1 mcg

©1999 Basic American 2/99-1069-17


Calypso Cobbler Yield: 48 x 8 oz. portions Create a trendy, flavorful casserole easily and at low cost in steamtable or single-serve pans. Perfect in all service styles, for lunch, dinner, and take-away.

INGREDIENTS Caribbean Potato Corncakes Batter Prepared Chili or Beef Stew Caribbean Seasoning

WEIGHT

VOLUME

8 lb. 24 lb.

1 gal. 3 gal. as desired

INSTRUCTIONS 1. Preheat oven to 350°F (300°F convection). 2. Reserve prepared Caribbean Potato Corncakes Batter. 3. Season chili or beef stew to taste with Caribbean seasoning. Portion chili or stew into individual ramekins. Spread 1⁄3 cup of batter evenly over each portion. 4. Bake until crust becomes golden brown and crisp and chili or stew is bubbly, about 30 minutes for ramekins or 45 minutes for steamtable pans. Can hold uncovered at 140°F for up to 60 minutes. Nutritional information for Calypso Cobbler (Per Serving) KCAL

PROTEIN

FAT

321

20.2 gm

7.3 gm

CARBOHYDRATES CHOLESTEROL 33.7 gm

58.5 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

483.3 mg

1.0 mg

133.4 mg

164.4 IU

0.1 mg

RIBOFLAVIN POTASSIUM 0.2 mg

600.8 mg

ZINC

.NIACIN

VITAMIN B6

VITAMIN B12

5.3 mg

5.6 mg

551.2 mcg

2.4 mcg

.ZINC

NIACIN

VITAMIN B6

VITAMIN B12

0.3 mg

0.7 mg

63.9 mcg

0.1 mcg

Tropical ‘Krab’ Puffs Yield : 48 x 8 oz. portions Bake these zesty puffs in muffin tins or cupcake wrappers placed on sheet pans. They hold well for any service style and can be made with shrimp, chicken, shredded beef, or jerk pork.

INGREDIENTS Caribbean Potato Corncakes Batter Whole Eggs, beaten, or Pasteurized Whole Eggs Surimi (Artificial Crab), chopped Scallions, minced Red Bell Pepper, minced Dijon Mustard

WEIGHT

VOLUME

8 lb.

1 gal.

8 1 4 5

4 3 cups 2 cups 1 cup 1 ⁄4 cup

oz. lb. 8 oz. oz. oz.

INSTRUCTIONS 1. Preheat oven to 400°F (350°F convection). 2. Combine all ingredients in large bowl. Mix well. 3. Portion mixture with #30 scoop into well-oiled muffin tins or cupcake wrappers. Bake until nicely browned and cooked through, about 18 to 20 minutes. Cool 2 minutes in tins before removing. 4. Serve four puffs per person. Can hold uncovered at 140°F for up to 60 minutes. Nutritional information for Tropical “Krab’ Puffs (Per Serving) KCAL

PROTEIN

FAT

148

5.7 gm

4.1 gm

CARBOHYDRATES CHOLESTEROL 21.6 gm

61.9 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

484.5 mg

0.8 mg

93.3 mg

156.2 IU

0.1 mg

RIBOFLAVIN POTASSIUM 0.1 mg

77.9 mg

Jamaican Chicken Wraps Yield: 48 portions (1 wrap with 3 oz. filling) This low-cost Caribbean wrap can be prepared in many sizes in any service style, then filled with jerk chicken as shown, or with many other savory meat, fish, poultry, and vegetable fillings. INGREDIENTS Caribbean Potato Corncakes Batter Whole Eggs, beaten, or Pasteurized Whole Eggs Water Vegetable Oil Grill Oil Grilled Jerk Chicken, shredded

WEIGHT

VOLUME

8 lb.

1 gal.

2 lb.

16 11⁄2 cups 1 ⁄4 cup as needed

9 lb.

INSTRUCTIONS 1. Preheat griddle to 350°F. 2. Combine prepared Caribbean Potato Corncakes Batter with eggs, water, and vegetable oil. Mix well. 3. Portion 1⁄2 cup batter onto well-oiled griddle or 8-inch sauté pans. Cook until nicely browned on one side, about 2 minutes. Gently turn and cook until browned on second side. Remove from griddle. 4. Portion chicken over crepe and roll tightly into “flute” shape. Nutritional information for Jamaican Chicken Wraps (Per Serving) KCAL

PROTEIN

FAT

212

5.8 gm

12.1 gm

CARBOHYDRATES CHOLESTEROL 20.1 gm

119.4 mg

Can hold covered at 140°F for up to 30 minutes.

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

346.0 mg

1.0 mg

98.2 mg

229.6 IU

0.1 mg

RIBOFLAVIN POTASSIUM 0.2 mg

74.8 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

0.4 mg

0.7 mg

78.5 mcg

0.3 mcg


A World Of Opportunity...

PACIFIC TO ENTICE YOUR customers with exotic Pacific flavors, blend prepared with eggs, tempura mix, hot pepper, and scallions. You can then use this flavorful base to prepare these Pacific specialities, and a host of other creative low-labor international classics. ®

Peking PotatoScallion Cakes Yield:

48 x 4 oz. portions

This full-flavored Far East concept is easily made in pans or on griddles, and can be held for service as a tempting appetizer, exotic side dish, or creative base for exciting Asian entrées.

WEIGHT VOLUME

INSTRUCTIONS

16 lb.

2 gal.

Tempura Mix, dry

4 lb.

1 gal.

1. Combine all ingredients in a large bowl. Mix well.

Scallion Greens, thinly sliced

2 lb.

1 gal.

4 lb.

32

INGREDIENTS To Prepare Batter ,® prepared

Yield: 3 gallons of batter.

Whole Eggs, beaten, or Pasteurized Whole Eggs

Batter will hold refrigerated and covered for up to 2 days. Stir well before using.

Salt

1

Red Pepper Flakes, crushed

11⁄2 tbsp.

⁄4 cup

To Prepare Peking Potato-Scallion Cakes 11⁄2 gal.

Peking Potato-Scallion Cakes Batter Grill Oil

1. Preheat griddle to 350°F and brush with oil. 2. Portion 1⁄2 cup batter per portion onto hot griddle. Cook until golden brown on first side, about 3 minutes. Turn over. Cook until golden brown on second side, about 2 minutes. Remove from griddle.

as needed

3. Top with stir-fry vegetables, curried chicken, or mu-shu pork. Cakes will hold at 140°F for up to 30 minutes. Nutritional information for Peking Potato-Scallion Cakes (Per Serving) KCAL

PROTEIN

FAT

167

4.6 mg

4.3 mg

CARBOHYDRATES CHOLESTEROL 25.0 mg

73.8 mg

IRON

SODIUM

CALCIUM

VITAMIN A

THIAMIN

0.4 mg

586.4 mg

52.1 mg

176.0 IU

0.0 mg

RIBOFLAVIN .POTASSIUM 0.1 mg

45.9 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

0.2 mg

0.1 mg

24.1mcg

0.2 mcg

©1999 Basic American 2/99-1069-16


New Delhi Potato Wontons Yield: 48 portions (8 x 1⁄2 oz. puffs per portion) The basic recipe becomes vibrantly exotic with a hint of chutney and curry. Just spoon onto wonton skins and deep-fry. Hold for appetizer or entrée service, and serve with your favorite dipping sauce.

INGREDIENTS Peking Potato-Scallion Cakes Batter Chutney, chopped Curry Powder, toasted Wonton Wrappers, 2” x 2” Oil for deep frying

WEIGHT

VOLUME

12 lb. 8 oz.

11⁄2 gal. 1 cup 3 ⁄4 cup 288 as needed

INSTRUCTIONS 1. Combine Peking Potato-Scallion Cakes Batter with chutney and curry powder. Mix well. 2. Portion 1 scant tbsp. into center of each wonton wrapper. Fold diagonally and seal edges with fork. 3. Deep-fry at 350°F for 3 minutes. Can hold covered at 140°F for up to 30 minutes. Nutritional information for New Delhi Potato Wontons (Per Serving) KCAL

PROTEIN

FAT

296

8.0 gm

7.3 gm

CARBOHYDRATES CHOLESTEROL 46.9 gm

76.7 mg

IRON

SODIUM

CALCIUM

VITAMIN A

THIAMIN

2.0 mg

778.2 mg

175.8 mg

196.1 IU

0.2 mg

RIBOFLAVIN POTASSIUM 0.2 mg

106.6 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

0.5 mg

1.9 mg

33.7 mcg

0.2 mcg

“Mandarin Mu-shu” Crepes Yield: 48 portions (2 crepes per portion) This appetizing concept can be portioned for many uses. With countless protein and vegetable fillings, they take your menu to versatile heights with signature tastes for every service style.

INGREDIENTS Peking Potato-Scallion Cakes Batter Whole Eggs, beaten, or Pasteurized Whole Eggs Peanut or Vegetable Oil Grill Oil Mu-shu Filling, prepared

WEIGHT

VOLUME

12 lbs.

11⁄2 gal.

1 lb. 8 oz.

12 3 ⁄4 cup as needed 3 gal.

24 lb.

INSTRUCTIONS 1. Preheat griddle to 350°F. 2. Combine Peking Potato-Scallion Cakes Batter with eggs and oil. Mix well. 3. Portion 1⁄4 cup batter onto well-oiled griddle or 8-inch sauté pans. Cook until browned on first side, about 2 minutes. Gently turn and cook until browned on second side. Remove from griddle. 4. Spread 1⁄2 cup filling over each crepe. Roll loosely. Can hold covered at 140°F for up to 30 minutes. Nutritional information for “Mandarin Mu-shu” Crepes (Per Serving) KCAL

PROTEIN

FAT

448

21.2 gm

23.8 gm

CARBOHYDRATES CHOLESTEROL 35.9 gm

373.6 mg

IRON

SODIUM

CALCIUM

VITAMIN A

THIAMIN

2.4 mg

1107.2 mg

246.9 mg

2022.4 IU

0.4 mg

RIBOFLAVIN POTASSIUM 0.6 mg

689.1 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

2.1 mg

4.9 mg

306.5 mcg

1.1 mcg

Indonesian Coco-Shrimp Fritters Yield: 48 portions (6 x 1⁄2 oz. per portion) You can vary the filling and the portion size of these tropical Pacific temptations to create multiple menu options that can all be deep-fried in portioned puffs or sautéed in pans or griddles.

INGREDIENTS

WEIGHT

Peking Potato-Scallion Cakes Batter Shrimp, cooked, chopped Coconut, sweetened, shredded Oil for deep frying

VOLUME

8 lb. 1 gal. 1 lb. 8 oz. 1 qt. 12 oz. 3 cups as needed

INSTRUCTIONS 1. Combine Peking Potato-Scallion Cakes Batter with shrimp and coconut. Mix well. 2. Drop mixture into preheated 350°F oil using batter gun or rounded tablespoon. Cook until golden brown on all sides, about 3 minutes. 3. Serve with curry, sweet and sour sauce, or peanut sauce. Can hold covered at 140°F for up to 30 minutes. Nutritional information for Indonesian Coco-Shrimp Fritters (Per Serving) KCAL

PROTEIN

FAT

182

6.2 gm

8.1 gm

CARBOHYDRATES CHOLESTEROL 19.4 gm

76.8 mg

IRON

SODIUM

CALCIUM

VITAMIN A

THIAMIN

0.8 mg

437.8 mg

107.8 mg

117.4 IU

0.0 mg

RIBOFLAVIN POTASSIUM 0.1 mg

75.9 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

0.5 mg

0.4 mg

34.1 mcg

0.3 mcg


A World Of Opportunity...

MEDITERRANEAN YOU CAN EASILY serve fashionable Mediterranean cuisine by mixing prepared with eggs, sautéed onions, and Parmesan cheese. This simple low-cost batter will empower your menu with the “Mediterranean Magic” of this region. Use it to create a variety of dishes like frittatas, soufflés, and omelets. ®

Mediterranean Potato Soufflé Yield:

48 x 4 oz. portions

This Mediterranean winner adds puffy pizzazz to any menu! Bake in muffin tins or single-serve casseroles—then serve as low-cost savory sides or tasty miniportion appetizers.

INGREDIENTS

WEIGHT

VOLUME

INSTRUCTIONS

16 lb.

2 gal.

1.

Reserve prepared

2.

Sauté onions in olive oil for 5 to 7 minutes; remove from heat. Add garlic salt and black pepper. Allow to cool.

3.

Add cooled onions to reserved mashed potatoes along with remaining ingredients. Mix well.

To Prepare Batter ,® prepared

1

Olive Oil

⁄2 cup

Onions, minced

5 lb.

1 gal.

Garlic Salt

1

Black Pepper, cracked

2 tbsp.

⁄4 cup

Whole Eggs, beaten, or

®.

Pasteurized Whole Eggs

6 lb.

48

Parmesan Cheese, grated

12 oz.

11⁄2 qt.

Yield: 3 gallons of batter.

Parsley, chopped

2 oz.

2 cups

Batter will hold refrigerated and covered for up to 2 days. Stir well before using.

Mediterranean Potato Soufflé Batter

11⁄2 gal.

1.

Preheat oven to 375°F (325°F convection).

Oil to coat pan

as needed

2.

Portion into oiled multiportion steamtable pans or single-serve ramekins. Bake until golden brown and set, about 35 minutes for individual portions or 45 minutes for steamtable pans.

To Prepare Mediterranean Potato Soufflé

Soufflé will hold covered at 140°F for up to 60 minutes. Nutritional information for Mediterranean Potato Soufflé (Per Serving) KCAL

PROTEIN

FAT

125

6.4 gm

4.9 gm

CARBOHYDRATES CHOLESTEROL 13.3 gm

113.2 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

534.7 mg

0.5 mg

199.3 mg

188.1 IU

0.0 mg

RIBOFLAVIN POTASSIUM 0.1 mg

57.3 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

0.4 mg

0.1 mg

54.6 mcg

0.3 mcg

©1999 Basic American 2/99-1069-15


Italian Potato Frittata Yield: 48 x 8 oz. portions For a menu classic in any service style, this Mediterranean star can be baked in many portion sizes—then held for service from morning to midnight as a side or regional entrée.

INGREDIENTS Mediterranean Potato Soufflé Batter Sausage, cooked and crumbled Bell Peppers, mixed, diced, sautéed Mozzarella Cheese, grated Whole Eggs, beaten, or Pasteurized Whole Eggs Italian Seasoning Mozzarella Cheese, grated Marinara Sauce, prepared

WEIGHT

VOLUME

12 lb. 3 lb. 11⁄2 lb. 1 lb.

11⁄2 gal.

3 lb. 8 oz. 1 lb.

24 2 tbsp. 1 qt. 3 qt.

1 qt. 1 qt.

INSTRUCTIONS 1. Preheat oven to 400°F (350°F convection). 2. Combine Mediterranean Potato Soufflé Batter with next five ingredients. Mix well. Pour onto two well-oiled sheet pans. 3. Sprinkle with additional cheese. Bake for 35 to 40 minutes until golden and well set. 4. Serve with warmed marinara sauce. Can hold covered at 140°F for up to 30 minutes. Nutritional information for Italian Potato Frittata (Per Serving) KCAL

PROTEIN

FAT

370

20.1 gm

22.7 gm

CARBOHYDRATES CHOLESTEROL 22.0 gm

263.5 mg

IRON

SODIUM

CALCIUM

VITAMIN A

THIAMIN

2.2 mg

1399.0 mg

325.9 mg

1254.7 IU

0.3 mg

RIBOFLAVIN POTASSIUM 0.4 mg

540.1 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

2.1 mg

2.6 mg

227.1 mcg

1.1 mcg

Greek Isle Potato Cups Yield: 48 x 8 oz. portions This Mediterranean winner can be baked in pastry shells or muffin tins, or on sheet pans lined with any size cupcake wrappers. Vary the seasonings for widespread global appeal.

INGREDIENTS

WEIGHT

Mediterranean Potato Soufflé Batter Green Bell Peppers, diced, sautéed Olives, pitted, ripe or green, chopped Feta Cheese, crumbled Oregano, dried Phyllo Cups or pastry cups, baked

VOLUME

16 lb. 3 lb.

2 gal. 2 qt. 1 qt. 1 lb. 8 oz. 11⁄2 qt. 13 tbsp. 48 x 8 oz.

INSTRUCTIONS 1. Preheat oven to 375°F (325°F convection). 2. Combine Mediterranean Potato Soufflé Batter with next four ingredients in a large bowl. Mix well. 3. Arrange baked phyllo or pastry cups on oiled sheet pans. Portion 1 cup of mixture into each phyllo cup. Bake for 22 to 25 minutes. Let rest for several minutes before serving. Can hold uncovered at 140°F for up to 30 minutes. Nutritional information for Greek Isle Potato Cups (Per Serving) KCAL

PROTEIN

FAT

274

11.8 gm

11.6 gm

CARBOHYDRATES CHOLESTEROL 30.4 gm

152.3 mg

IRON

SODIUM

CALCIUM

VITAMIN A

THIAMIN

2.3 mg

1009.1 mg

338.2 mg

488.2 IU

0.2 mg

RIBOFLAVIN POTASSIUM 0.3 mg

176.4 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

1.1 mg

1.0 mg

133.6 mcg

0.3 mcg

Spanish Style Potato Omelet Yield: 48 x 8 oz. portions For true menu versatility, feature this Mediterranean concept in any daypart and service style—in your choice of single-serve skillets, ramekins, and casseroles, or full-sized pans.

INGREDIENTS

WEIGHT

Mediterranean Potato Soufflé Batter Sausage, cooked and crumbled Roasted Red Peppers, diced Fontina or Monterey Jack Cheese, grated

VOLUME

16 lb. 2 gal. 4 lb. 1 lb. 8 oz. 1 qt. 1 lb. 8 oz. 11⁄2 qt.

INSTRUCTIONS 1. Preheat oven to 375°F (325°F convection). 2. Combine all ingredients in a large bowl. Mix well. For individual portions, pour 1 cup of mixture into each of 48 oiled ramekins or individual 4-inch skillets. Bake for 20 to 25 minutes. Let rest 3 minutes before unmolding for service. Can hold covered at 140°F for up to 60 minutes.

Nutritional information for Spanish Style Potato Omelet (Per Serving) KCAL

PROTEIN

FAT

356

19.3 gm

22.3 gm

CARBOHYDRATES CHOLESTEROL 18.7 gm

187.5mg

IRON

SODIUM

CALCIUM

VITAMIN A

THIAMIN

1.4 mg

1151.2 mg

339.8 mg

809.5 IU

0.3 mg

RIBOFLAVIN POTASSIUM 0.3 mg

250.0 mg

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

2.0 mg

1.9 mg

235.6 mcg

1.0 mcg


Tap Into Takeout Takeout menus increase profits by extending your sales from onsite dining areas to at-home dining rooms. With Basic American Foods' Potato Pearls® Mashed Potatoes and Classic Casserole® Scalloped and Au Gratin potatoes, you can tap into takeout with creative low-labor menu ideas that offer variety and convenience. The Name Game It's been called many things: Meal Solutions, Ready-To-Eat, Ready-To-Heat, Take-Away and HMR. But through all its changing names, a simple fact rings true: customers increasingly come in to take their choices out. And that's why Takeout has taken off.

How Big Is It? Takeout is a $126 billion business – hurtling toward a projected $200 billion by 2007. With sales potentially outpacing on-premise service by a 3 to 1 rate*, virtually every industry segment can participate. Today nearly 40% of B&I and College/University operators who offer takeout report 134% sales increases from 1998 to 1999**. If you ask "Should we offer takeout?" the answer is probably yes. If food can be packaged to take out, the result will be incremental sales. *Technomic, NPD/CREST/NRA **FoodService Director Magazine

What's on the Menu? Takeout can be an all-day business builder, especially when you feature items that push your customers' hot buttons. Some of the trendy menu ideas include Comfort Foods reminiscent of home cooking; International Variety offering global menu variety and excitement; and Light Originals appealing to the health-conscious customer. Adding these items to your menu lets you Tap Into Takeout profitably.

Keep Everybody Happy Takeout menus should satisfy value-driven customers and build incremental profits. Here are some ideas to consider. z z z z z

Feature familiar dishes reminiscent of home cooking. Prepare foods that are simple to carry, reheat, and serve. Provide reduced-fat and meatless items for health-conscious customers. Include children in your take-it-home takeout menu planning. Remember that value-oriented customers often equate "bulky" portions with price-value: — Promote "family-size" soups and sides.


— Supersize side-dish portions on full plates.

Spread the Word Takeout and on-premise menus require specific strategies that should be promoted separately. Here are some ideas to consider. z

z

z

z z z z

Identify potential takeout customers and develop targeted communication programs. Use appropriate communications media such as flyers, coupons, faxes, voice mail, e-mail, and bulletin boards. Run frequent-user promotions – and add names to your customer database. Run a flamboyant promotion such as a costumed "Takeout Man!" Attract repeat business by providing streamlined ordering and pickup. Use kiosks and coolers for grab ’n’ go incremental sales. Print logos and phone/fax numbers on packaging.

Pack for Success Takeout packaging has evolved dramatically from styrofoam clamshells and flimsy paper bags. Today you can choose from a large variety of package styles that can – z z z z z z z z

Display a high-quality image Permit microwave and conventional reheating Communicate product/brand identity Differentiate your products from your competition Generate purchase interest Provide excellent product protection Merchandise specific foods (baked potato, pie, etc.) Display logo, address, and contact numbers Contact individual suppliers for more information on available takout packaging. { Alcan Foil Products 1-800-776-8701 { C&M Fine Pack, Inc. 1-800-346-6422 { Chinet 1-800-CHINET-2 { International Paper 1-800-537-4141 { Tenneco Packaging 1-800-476-4300

Helpful Hints It’s important that your takeout items reach their destinations in good condition. Consider these ideas. z z z z z

z z

Follow "Hot Food Hot – Cold Food Cold" guidelines. Do not cover hot foods before service or sale. Package hot (or reheatable) foods in microwave-ready containers. Use clear lids to help merchandise chilled selections. Offer several size options for foods that are portioned at the time of sale. Use labels to showcase takeout products, not to hide them. Pack sauces, condiments, and garnishes in separate containers.


z

Use secure lids. An order that spills on the way home is NOT the customer's fault – it’s yours!

"Hot Food Hot — Cold Food Cold" The following recommendations are just part of your food safety and handling program. For specific holding temperatures and times, please refer to individual recipes. Cold Food Handling z

z z z

Chill food to 70°F within the first 2 hours after cooking – then to 40°F or below within 4 hours after cooking. Portion into takeout containers and then chill. Mark date and time prepared on all items. Keep ice used to chill displayed items from touching the food.

Hot Food Handling z z z z

Maintain food temperature at 140°F or higher throughout holding time. Never use hot holding equipment to cook or reheat food. Check food temperatures every 2 hours. Do not serve leftover product that has been held uncovered.

Simple Addition To diversify your menu quickly and profitably, add the following "stir-ins" to Potato Pearls® and Classic Casserole® products. z

z

z

Comfort Foods Bacon, Sour Cream, Horseradish, Chives, Cheddar & Swiss Cheese, Dijon Mustard, Roasted Vegetables, Garlic, Tomatoes, and Onions International Pesto, Crumbled Chorizo, Saffron, Jerk Spices, Salsa, Coconut Milk, Asian Seasonings, and Cheeses such as Parmesan, Romano, Gorgonzola, Cheddar, Stilton, and Jalapeño Jack Light Originals Low- & Nonfat Yogurt, Low- & Nonfat Sour Cream, Grated Carrots, Minced Vegetables, Mixed Herbs, Salsa, and Vegetable Purees such as Carrot, Squash, Pumpkin, Garlic, Beans, and Lentils


Takeout customers are sure to take note when you feature flavorful soups, stews, and chowders. Made with Classic Casserole® Au Gratin and Scalloped Potato mixes, these low-labor concepts are a breeze to prepare.

SAVORY POTATO ‘N ROOT STEW This Light Originals recipe features thinly-sliced Scalloped Potatoes simmered in fatfree stock with a full garden of vegetable flavors. Vary the vegetables or even add shrimp or chicken for menu diversity. YIELD: 48 servings/3 gal. PORTION: 1 cup INGREDIENTS

WEIGHT

MEASURE

Oil, canola Carrots, peeled and diced 4 lb. Onions, sweet, diced 4 lb. Parsnips, peeled and diced 2 lb. 8 oz. Broth, vegetable Classic Casserole® Au Gratin Potatoes Parsley, fresh, chopped 1 oz. Thyme, fresh, minced Salt Pepper, black, ground

1/4 cup 3 qt. 3 qt. 2 qt. 2 gal. 1-1/2 cartons with 3 seasoning packets 1 cup 1/4 cup to taste to taste

INSTRUCTIONS

1. In large bowl combine oil, carrots, onions, and parsnips; toss well to coat with oil. Transfer vegetables to a sheet pan(s) and roast at 425°F (375°F convection) 25-30 minutes, stirring occasionally. Remove from heat and reserve. 2. In large stock pot bring broth to a boil; whisk in seasoning packets. Add potato slices and roasted vegetable mixture and bring to a boil. Reduce heat and simmer soup 20-25 minutes or until potatoes are just tender. 3. Add herbs to soup, adjust seasonings. Remove from heat, cool, cover, and chill according to HACCP guidelines. Package for takeout. Nutritional information for Savory Potato ‘N Root Stew (Per Serving) KCAL

PROTEIN

FAT

246

5.6 gm

7.1 gm

CARBOHYDRATES CHOLESTEROL 41.8 gm

2 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

1181 mg

1.5 mg

108 mg

12819 IU

0.11 mg

0.09 mg

733 mg

0.59 mg

2.4 mg

159 mcg

0.00 mcg

©1999 Basic American 11/99-1069-21


“POTAGE LORRAINE” POTATO SOUP

YIELD: 48 servings/3 gal. PORTION: 1 cup

Feature this variation of the classic quiche to add International Variety to your takeout menu. After simmering Scalloped Potatoes with bacon, cream, and grated Swiss cheese, offer with separatelypacked bread bowls and garnishes. INGREDIENTS

WEIGHT

MEASURE

Bacon, diced Onions, sweet, minced Stock, chicken CLASSIC CASSEROLE® Scalloped Potatoes

8 oz. 1 lb. 4 oz.

1 cup 1 qt. 2 1/4 gal.

Cream, heavy Cheese, Swiss, grated Parsley, fresh, minced Bread bowls

1-1/2 cartons with 3 seasoning packets 2 cups 1 qt. 3 cups 48 x 1 cup

1 lb. 3 oz.

INSTRUCTIONS

1. In large stock pot cook bacon until crisp. Remove bacon and drain well. Reserve. 2. Remove all but 3 tbsp. bacon fat. Add onions and sauté 5 minutes. Return reserved bacon to pot. 3. Add broth to pot and bring to a boil; whisk in seasoning packets. Stir in potato slices and bring to a boil. Reduce heat and simmer soup 20-25 minutes or until potatoes are just tender. 4. Add cream and cheese and stir to melt. Add parsley. 5. Remove from heat, cool, cover, and refrigerate soup according to HACCP guidelines. Portion into reheatable containers and package for takeout with bread bowl packaged separately. Nutritional information for ”Potage Lorraine” Potato Soup (Per Serving) KCAL

PROTEIN

FAT

258

10.2 gm

12.7 gm

CARBOHYDRATES CHOLESTEROL 24.8 gm

26 gm

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

1119 mg

0.9 mg

163 mg

452 IU

0.02 mg

0.17 mg

497 mg

0.66 mg

3.7 mg

212 mcg

0.38 mcg

THREE-CHEESE POTATO CHOWDER

48 servings/3 gal PORTION: 1 cup

Takeout customers will return for more of this Comfort Food soup made with Au Gratin potatoes and freshly-grated cheese. Add crumbled bacon, sliced scallions, or a choice of vegetables to create variety. INSTRUCTIONS

1. In large stock pot heat oil; add onions and sauté 5 minutes. 2. Add broth and bring to a boil; whisk in seasoning packets. Add potato slices and bring to a boil. Reduce heat and simmer 25-30 minutes or until potatoes are tender. INGREDIENTS 3. Add cheese to simmering chowder Oil, vegetable and stir to melt. Add parsley and adjust seasoning. Remove from heat, cool, cover, Onions, sweet, minced and chill according to HACCP guidelines. Stock, chicken CLASSIC CASSEROLE® Au Gratin Potatoes. Portion into reheatable containers. Package for takeout with croutons, 1/4 cup per serving, packaged separately. Cheese, Jack, grated Parsley, fresh, chopped Salt Pepper, white, ground Croutons, herb, prepared

WEIGHT

MEASURE

3 lb. 12 oz.

2 lb.

3 lb.

1/4 cup 3 qt. 2-1/2 gal. 1-1/2 cartons with 3 seasoning packets 2 qt. 1/2 cup to taste to taste 3 qt.

Nutritional information for Three-Cheese Potato Chowder (Per Serving) KCAL

PROTEIN

FAT

390

15.7 gm

16 gm

CARBOHYDRATES CHOLESTEROL 42.6 gm

17 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

1762 mg

1.3 mg

208 mg

321 IU

0.06 mg

0.19 mg

628 mg

1.09 mg

4.4 mg

245 mcg

0.20 mcg


For high-flavor low-labor takeout concepts, try these quickly-prepared savory soups made with Potato Pearls® mashed potatoes. From one simple low-cost recipe you create trendy dishes to build takeout traffic and incremental sales.

RUSTIC MEDITERRANEAN CHOWDER Your customers will love the enticing flavor of this International Variety favorite, and you can easily substitute ingredients and garnishes for even more takeout ideas. Try cumin, cilantro, and crisp tortilla strips for Latino flair. YIELD: 48 servings/3 gal. PORTION: 1 cup

Potato Soup Base (Yield 3 gal.) INGREDIENTS

WEIGHT

Oil, vegetable Onions, sweet, chopped Garlic, fresh, minced Stock, chicken Potato Pearls® Extra Rich

15 oz.

2 lb. 6 oz.

MEASURE

INSTRUCTIONS

1. In large stock pot heat oil; add onions and sauté 5 2 tbsp. minutes. 3 cups 2. Add garlic and sauté 1 minute. 1 tbsp. 3. Add stock and bring to a boil; whisk in Potato 3 gal. Pearls® Extra Rich, in small quantities, until mixture is smooth and thickened. Cool before using. 2 qt. 2-1/2cups

Rustic Mediterranean Chowder INGREDIENTS

WEIGHT

MEASURE

Tomatoes, canned, diced, drained 8 lb.

1-1/4 gal.

Onions, sweet, diced

1-1/2 qt.

2 lb.

Garlic, fresh, minced

1/2 cup

Italian seasoning blend

3 tbsp.

Oil, olive

1/3 cup

Potato Soup Base*

2 gal. 1 qt.

Salt

to taste

Pepper, white, ground

to taste

Cheese, Parmesan, shredded

9 oz.

3 cups

Croutons, seasoned

3 lb.

3 qt.

INSTRUCTIONS

1. In large bowl combine tomatoes, onions, garlic, Italian seasonings, and olive oil. Toss well to coat with oil. 2. Transfer vegetables to 2 sheet pans and roast at 425°F (375°F convection) for 30 minutes, stirring occasionally. Remove from heat. 3. In large stock pot bring Potato Soup Base* to a boil. Add roasted vegetable mixture and bring to a boil. Reduce heat and simmer 10-12 minutes. Adjust seasonings. Remove from heat, cool, cover, and chill according to HACCP guidelines. 4. Package in reheatable container for takeout along with 1 tbsp. shredded cheese and 1/4 cup seasoned croutons, packaged separately, for each portion of soup.

* Refer to recipe above.

Nutritional information for Rustic Mediterranean Chowder (Per Serving) KCAL

PROTEIN

FAT

333

14.0 gm

10.7 gm

CARBOHYDRATES CHOLESTEROL 44.5 gm

4 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

1240 mg

2.3 mg

174 mg

534 IU

0.11 mg

0.20 mg

824 mg

0.82 mg

4.9 mg

303 mcg

0.18 mcg

©1999 Basic American 11/99-1069-22


CONFETTI POTATO BISQUE

YIELD: 48 servings/3 gal. PORTION: 1 cup

The bright colors and exciting flavors showcased in this Light Originals recipe are sure to please takeout customers looking for creative lunch ideas. Substitute vegetables and seasonings for global flavor variety. INSTRUCTIONS

1. In large stock pot heat oil; add onions and sauté 5 minutes. 2. Add carrots and continue to sauté 2 minutes. 3. Add zucchini and squash and sauté 1 minute. Remove from pot, cool and reserve. 4. In pot bring Potato Soup Base* to a boil. 5. Add pepper sauce and adjust seasonings.

INGREDIENTS

WEIGHT

Oil, vegetable 6. Stir in cheese until melted. Remove from Onions, red, chopped heat, cool, cover, and chill according to Carrots, diced HACCP guidelines. Zucchini, diced 7. Portion soup into reheatable containers. Squash, yellow, diced Package for takeout, topping with 1 tsp. Potato Soup Base* chives, if desired. Tabasco® Red Pepper Sauce Salt * Refer to Rustic Mediterranean Chowder recipe. Cheese, Parmesan, grated Chives, fresh, chopped, optional

MEASURE

1/4 cup 3 cups 3 cups 3 cups 3 cups 2 gal. 2 qt. 1 tbsp. to taste 3 cups 1 cup

15 oz. 1 lb. 2 oz. 15 oz. 15 oz.

9 oz.

Nutritional information for Confetti Potato Bisque (Per Serving) KCAL

PROTEIN

FAT

97

7.2 gm

4.5 gm

CARBOHYDRATES CHOLESTEROL 6.7 gm

4 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

762 mg

0.7 mg

96 mg

3123 IU

0.04 mg

0.09 mg

329 mg

0.47 mg

3.0 mg

263 mcg

0.20 mcg

COUNTRY POTATO CHOWDER

YIELD: 48 servings/3 gal. PORTION: 1 cup

The rich flavor and aroma of this Comfort Food specialty will attract a strong takeout following. Serve as a soup-sandwich combo or with cornbread sticks — and be sure to offer single-serve and multi-portion options. INSTRUCTIONS

1. In large stock pot cook bacon until crisp; remove bacon and drain well. Reserve. 2. Remove all but 3 tbsp. bacon fat. Add onions and sauté 5 minutes. 3. Add Potato Soup Base* and heat through. INGREDIENTS

WEIGHT

MEASURE

Bacon, diced Onions, red, diced Potato Soup Base* Corn, kernels, frozen Barbecue sauce, smoky Tabasco® Red Pepper Sauce Salt Pepper, black, ground Scallions, chopped Cheese, Cheddar, shredded

1 lb. 8 oz. 2 lb. 8 oz.

1-1/2 qt. 2 qt. 2 gal. 1 qt. 3 qt. 2 cups 2 tsp. to taste to taste 3 cups 3 cups

3 lb.

6 oz. 12 oz.

4. Add corn and barbecue and pepper sauces; bring to a boil. Adjust seasonings. Remove from heat, cool, cover, and chill according to HACCP guidelines. 5. Portion in reheatable containers. Package each serving with 1 tbsp. each scallion and cheese, packaged separately. * Refer to Rustic Mediterranean Chowder recipe.

Nutritional information for Country Potato Chowder (Per Serving) KCAL

PROTEIN

FAT

197

9.9 gm

7.2 gm

CARBOHYDRATES CHOLESTEROL 23.7 gm

12 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

804 mg

1.0 mg

88 mg

170 IU

0.07 mg

0.15 mg

529 mg

0.70 mg

4.2 mg

271 mcg

0.31 mcg


Potato side dishes complement any entrée — and these CLASSIC CASSEROLE® concepts do it in style. Low in cost and simple to prepare, these recipes take common ingredients to creative heights.

AU GRATIN OLÉ POTATO CUPS This South-of-the-border International Variety concept offers a unique takeout option —and the zesty filling can be baked in quiches as well as single-portion or family-sized casseroles. YIELD: 48 servings INGREDIENTS

WEIGHT

Butter Onions, yellow, minced Scallions, thinly sliced Stock, chicken Picante sauce, mild to hot Classic Casserole® Au Gratin Potatoes Eggs Sour cream Chili powder, toasted Ripe olives, sliced Cheese, jalapeño Jack, grated Tortillas, flour, 8-inch

MEASURE

PORTION: 1 x 8 - ounce slice

1/4 cup 2 qt. 1 qt. 1-1/4 gal. 1-1/2 qt. 1-1/2 cartons with 3 seasoning packets 10 large

2 lb. 8 oz. 12 oz.

1 lb. 4 oz. 3 lb.

2 tbsp. 3 cups 1-1/2 qt. 48

12 oz. 1 lb. 4 oz.

Instructions 1. In large stock pot heat butter; add onions and scallions and sauté 5 minutes. 2. Add broth and picante sauce and bring to a boil; whisk in seasoning packets. Add potato slices and bring to a boil. Reduce heat and simmer 20 minutes or until potato slices are just tender. Remove from heat. Cool mixture slightly. 3. In large bowl whip eggs, sour cream, and chili powder. Gradually add potato mixture, stirring gently to heat egg mixture. 4. Add olives and cheese to potato mixture. 5. Cut a 1-inch slice from center to rim of each tortilla and press into and around sides of oil-brushed 10-oz. souffle dishes or jumbo muffin tins; portion each with 8 ounces of potato mixture. Bake at 375°F (325°F convection) for 25-30 minutes, or until golden brown and bubbly. Remove from heat, cool, cover, and chill according to HACCP guidelines. Package for takeout. Nutritional information for Au Gratin Olé Potato Cups (Per Serving) KCAL

PROTEIN

FAT

425

13.6 gm

19.90 gm

CARBOHYDRATES CHOLESTEROL 49.4 gm

76 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

1717 mg

2.5 mg

175 mg

711 IU

0.23 mg

0.28 mg

580 mg

0.66 mg

4.2 mg

168 mcg

0.30 mcg

©1999 Basic American 11/99-1069-24


SCALLOPED POTATO TART Offer this Comfort Food takeout special in single-serve or family-size portions. Vary the filling with assorted meats, poultry, shellfish, vegetables and an array of multiethnic seasonings. INSTRUCTIONS

1. In large stock pot heat oil; add onions and bell pepper and sauté 5 minutes. 2. Add broth and bring to a boil; whisk in seasoning packets. Add potato slices and bring to a boil. Reduce heat and simmer 20 minutes or until potato slices are just tender. Remove from heat. Cool mixture slightly. 3. In large bowl whip eggs, sour cream, pimientos, Tabasco,® and seasonings. Gradually add potato mixture, stirring gently to heat egg mixture.

YIELD: 48 servings PORTION: 1 x 7- ounce cup INGREDIENTS

4. Portion 1 qt. potato mixture into each of the eight 9-inch pastry-lined deep-dish pie pans (or 10-inch pastry-lined springform pans). Bake at 375°F (325°F convection) for 35-40 minutes, or until tarts are golden brown and bubbly. Remove from heat, cool, cover, and chill according to HACCP guidelines. Slice and portion in reheatable containers. Package for takeout service.

WEIGHT

MEASURE

Oil, vegetable Onions, yellow, minced 2 lb. Bell peppers, green, diced 1 lb. 8 oz. Stock, chicken 1 gal. CLASSIC CASSEROLE® Scalloped Potatoes Eggs Sour cream Pimientos, diced Tabasco® Red Pepper Sauce Salt Pepper, white, ground Nutmeg, ground Pie crusts, 9-inch, deep-dish

3 lb. 4 lb. 2 lb.

1/4 cup 1 1/2 qt. 1 qt. 1 carton with 2 seasoning packets 24 large 1 tbsp. 1 tbsp. 2 tsp. 1 tsp. 8

Nutritional information for Scalloped Potato Tart (Per Serving) KCAL

PROTEIN

FAT

416

11.4 gm

24.9 gm

CARBOHYDRATES CHOLESTEROL 36.8 gm

139 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

955 mg

1.9 mg

131 mg

1726 IU

0.16 mg

0.36 mg

486 mg

0.77 mg

2.7 mg

215 mcg

0.53 mcg

YIELD: 48 servings/3 gal. PORTION: 8 ounces

SCALLOPED DIJONNAISE CASSEROLE To satisfy hearty appetites with Light Originals appeal, offer this full-flavored layered casserole concept. Vary the ingredients and seasonings — and bake in single-serve portions or slice for on-the-side positioning. INSTRUCTIONS

INGREDIENTS

WEIGHT

Oil, vegetable Onions, yellow, minced 2 lb. 8 oz. Stock, chicken CLASSIC CASSEROLE® Au Gratin Potatoes Sour cream, nonfat Egg substitute Cheese, Parmesan, grated, divided Dijon mustard Worcestershire sauce Tabasco® Red Pepper Sauce Pepper, black, ground Salt Tomatoes, chopped, drained

3 lb. 2 lb. 15 oz.

5 lb. 8 oz.

1. In large stock pot heat oil; add onions and sauté 5 minutes. 2. Add broth and bring to a boil; whisk in seasoning packets. Add potato slices and bring to a boil. Reduce heat and simmer 20 minutes or until potato slices are just tender. Remove from heat. Cool mixture slightly. 3. In large bowl whip nonfat sour cream, egg substitute, 3 cups cheese, mustard, Worcestershire, Tabasco, and seasonings. MEASURE Gradually add potato mixture, stirring gently 1/4 cup to heat egg mixture. 2 qt. 1-1/2 gal. 4. Portion half of potato mixture evenly into 1-1/2 cartons with four greased half-size steamtable pans. 3 seasoning packets 5. Top each layer with 3 cups tomatoes. Top with remaining potato mixture. Sprinkle 1 qt. evenly with remaining 1 cup cheese. Bake 1 qt. 1/3 cup at 350°F (300°F convection) 25-35 minutes 1/3 cup or until golden brown and bubbly. 1 tbsp. Remove from heat, cool, cover, and chill 1 tbsp. according to HACCP guidelines. Portion in 1 tbsp. reheatable containers. Package for takeout. 3 qt.

Nutritional information for Scalloped Dijonnaise Casserole (Per Serving) KCAL

PROTEIN

FAT

266

14.1 gm

9.8 gm

CARBOHYDRATES CHOLESTEROL 30.7 gm

9 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

2514 mg

1.5 mg

260 mg

1117 IU

0.06 mg

0.17 mg

664 mg

0.76 mg

3.3 mg

206 mg

0.18 mcg


Your side dish menu plays a critical role for takeout customers who want convenience, variety, and price-value. The following concepts, made from one Potato Pearls® basic recipe, offer tempting solutions.

POTATO ‘N VEGGIE STUFFED VEGETABLES For dramatic eye appeal, portion or pipe this Light Originals recipe into a selection of vegetable shells and merchandise with various entrees. Vary the flavor by adding spices and herbs to the basic mixture. Potato Sides Base (Yield 3 gal.) INGREDIENTS

WEIGHT

Oil, vegetable Onions, sweet, minced Garlic, fresh, minced Stock, chicken Potato Pearls® Extra Rich

MEASURE

3 tbsp. 1 lb. 4 oz. 1 qt. 1/4 cup 2 gal. 1 cup 1 gal. 1 cup

INSTRUCTIONS

1. In large stock pot heat oil; add onions and sauté 5 minutes. Add garlic and saute 1 minute. 2. Add stock and bring to a boil; whisk in Potato Pearls® Extra Rich, in small quantities, until mixture is smooth and thickened. Cool.

Potato ‘N Veggie Stuffed Vegetables (Yield 3 gal.) INGREDIENTS

WEIGHT

YIELD: 48 serving 1-1/2 gal. filling PORTION: 1/2 cup

MEASURE

INSTRUCTIONS

Potato Sides Base*

1 gal.

Vegetable purée

2 qt.

Cinnamon or nutmeg, ground

1/2 to 1 tsp.

Vanilla extract

1 tsp.

Egg substitute

2 cups

1. In large bowl combine Potato Sides Base*, vegetable purée (cooked vegetables puréed until smooth; e.g., squash, carrots, sweet potato, peas, etc.), cinnamon or nutmeg, and vanilla. Whisk until smooth. 2. Stir in egg substitute until smooth. Cool, cover, and chill until ready to use. 3. Spoon 1/2 cup filling into cavity of each vegetable half. 4. Place in steamtable pans, filled side up, 24 per pan, and pour 1-1/2 cups hot water around filled vegetables. Bake at 350°F (300°F convection) for 30 minutes or until tender. Remove from heat and remove from pan. Cool, cover, and chill according to HACCP guidelines. 5. Portion in reheatable containers. Package for takeout. * Refer to recipe above.

Vegetables, halved and hallowed out 48 halves with cavities for stuffing (e.g. zucchini, yellow squash, acorn squash, tomatoes, etc.)

Nutritional information for Potato ‘N Veggie Stuffed Vegetables (Per Serving) KCAL

PROTEIN

FAT

144

6.1 gm

1.7 gm

CARBOHYDRATES CHOLESTEROL 26.3 gm

0.00 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

236 mg

1.2 mg

49 mg

4354 IU

0.08 mg

0.15 mg

636 mg

0.37 mg

2.6 mg

174 mcg

0.09 mcg

©1999 Basic American 11/99-1069-23


SPINACH POTATO BAKE The simplicity of this Comfort Food recipe is matched only by its robust flavor and menu versatility. Portion this takeout favorite by cutting or scooping, and cross-merchandise it as a meatless entrée. INSTRUCTIONS

1. In sauté pan heat butter; add onions and sauté until dry and caramelized. Remove from heat and cool. 2. In large bowl combine Potato Sides Base*, caramelized onions, spinach, cheese, ham, and nutmeg. Season to taste.

YIELD: 48 servings / 1-1/2 gal. filling PORTION: 1/2 cup filling 3. Divide mixture evenly into 2 greased fullsize steamtable pans. Smooth tops with WEIGHT spatula. Mix cornbread crumbs with but- INGREDIENTS ter and sprinkle evenly over tops of pans. Butter Onions, sweet, chopped 3 lb. 12 oz 4. Bake at 350°F (300°F convection) for 35-40 Potato Sides Base* 4 lb. minutes or until heated through. Remove Spinach, chopped, frozen, thawed, squeezed dry from heat, cool, cover and chill according Cheese, Swiss, shredded 2 lb. to HACCP guidelines. Portion with 1 cup Ham, smoked, chopped 2 lb. scoops into reheatable containers. Nutmeg, ground Package for takeout. Salt Pepper, black, ground Cornbread crumbs Butter, melted

* Refer to Potato ’n Veggie Stuffed Vegetables recipe.

1 lb.

MEASURE

1/3 cup 3 qt. 2 gal. 2 qt. 2 qt. 1 qt. 1 tsp. to taste to taste 1 qt. 1/2 cup

Nutritional information for Spinach Potato Bake (Per Serving) KCAL

PROTEIN

FAT

388

19.4 gm

13.2 gm

CARBOHYDRATES CHOLESTEROL 48.5 gm

41 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

881 mg

2.2 mg

329 mg

3250 IU

0.22 mg

0.37 mg

1062 mg

1.68 mg

5.7 mg

302 mcg

0.56 mcg

ROASTED RED PEPPER, , ARTICHOKE & POTATO GRATINEE Your takeout menu will reach trendy heights when you feature the International Variety version of this simple side dish. Change flavors easily by substituting herbs and spices - then portion-scoop for takeout service. INSTRUCTIONS

1. In large bowl combine Potato Sides Base*, cheese, artichokes, red peppers, and parsley. 2. In large bowl, whip eggs and milk. Stir into potato-red pepper/artichoke mixture.

YIELD: 48 servings /3 gal. PORTION: 1 cup INGREDIENTS

Potato Sides Base* Cheese, Parmesan, grated Artichoke hearts, canned, drained, chopped Roasted red peppers, diced Parsley, fresh, chopped Eggs Milk Cheese, Parmesan, grated

WEIGHT

MEASURE

8 oz. 4 lb.

1 gal. 3 qt. 1 qt. 2 qt.

15 oz. 1 oz. 2 lb.

3. Spoon 1 cup mixture into each greased 10-oz. cup, single-serve casserole, soufflé dish, ramekin, or steamtable pan, sprinkle with 1 tsp. cheese. Bake at 375°F (325°F convection) for 25-30 minutes or until golden brown. Remove from heat, cool, cover, and chill according to HACCP guidelines.

3 cups 1 cup 16 large 1 qt. 1 cup

2 oz.

4. Portion in reheatable containers. Package for takeout. * Refer to Potato ’n Veggie Stuffed Vegetables recipe.

Nutritional information for Roasted Red Pepper, Artichoke & Potato Gratinée (Per Serving) KCAL

PROTEIN

FAT

125

8.1 gm

5.5 gm

CARBOHYDRATES CHOLESTEROL 10.7 gm

88 mg

SODIUM

IRON

CALCIUM

VITAMIN A

THIAMIN

RIBOFLAVIN

POTASSIUM

ZINC

NIACIN

VITAMIN B6

VITAMIN B12

693 mg

0.9 mg

129 mg

809 IU

0.04 mg

0.17 mg

248 mg

0.56 mg

0.8 mg

114 mcg

0.31 mcg


Is There a Way to Build Business Without Raising Prices? Menu Solution: Side Dishes. The Next Big Category. With Big Profit Potential. More Menu Variety. Extra Sales. Bigger Check Averages.

Artichoke and spinach dip is a hot seller and a big flavor trend. So what's the secret to capitalizing on hot trends like this? Offer familiar top-selling flavors with a trendy new twist! For example, incorporate artichoke and spinach into a side dish and you'll have a real winner. Click on Spinach and Artichoke Mashed Potatoes for an easy way to add this trendy taste to your menu! Another on-trend win is barbecue, one of America's mainstream favorites. While customers may not always be hungry enough to order a whole slab of ribs or a barbecue chicken half, a little taste on the side is just the ticket to help you raise your ticket average. Click on our Tennessee Skillet recipe for a sure seller. Combining bold flavors with big favorites makes you a big winner.

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Side dishes determine restaurant choice by patrons 62% of the time. Source: Land O'Lakes Foodwire Survey Will patrons revisit for a great-tasting side dish? At least 56% say yes! Source: Land O'Lakes Foodwire Survey Flavored mashed potatoes are a mainstream menu item that will do well in the year 2000. Source: Nation's Restaurant News Operators can use sides to respond to diners' appetites for bigger, bolder tastes. Source: Restaurants and Institutions 1999 Menu Census

When it comes to exciting his customers, award-winning Chef Steven


Chiappetti uses his outside-the-box thinking to meld innovation with practicality. The ease of prep and consistency of Potato Pearls® Mashed Potatoes are perfect for the side dishes on his menu. Here's how he's taken mashed potatoes to new heights. Source: Chef Magazine, November 1999 Beef Tenderloin and Mashed Potato Napoleon with Potato/Parmesan Wafers and a Potato Tower Chef Chiappetti creates a showy side dish with a napoleon featuring sliced tenderloin layered with potato Parmesan wafers, and basil oil flavored mashed potatoes. Unforgettable. Duchess-Style Potato Loaf with Spinach and Celery Essence For this side dish, Chef Chiappetti creates a baked potato loaf using spinach and Potato Pearls® Extra Rich flavored with celery essence and grated Parmesan. The unmolded loaf is topped with grated Parmesan and blowtorched to a light golden brown. The loaf is plated aside sliced roasted breast of chicken topped with a salad of marinated red onion drizzled with a little aged balsamic vinegar. The loaves can be held at serving temperature in a steamtable pan.

Signature Sidebar Saturday Need a new way to gain trial on your signature sides? Show them off one night in their own food bar where customers can sample your special dishes, and get hooked on them! Whether it's your Swiss Scalloped Potatoes, Marinated Zucchini, or Green Beans with Herb Butter, offer them all on Sidebar Saturday and gain a new following and more sales on the side. Super Side Sampler Let your customers create their favorite side dish platters, combining their two or three top choice sides, and offer these Super Side Samplers on your á la carte menu. It's fun for them and a higher check average for you.

z

z

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One super selling strategy is to offer your customers side dishes in family-style portions. For them, it's perfect for sharing and great for takeout. Plus it seems like more for the money. For you, it's increased profits. Creating signature side dishes is a simple one-step process. For example, just add prepackaged ranch dressing to Potato Pearls® Extra Rich, or create more signature sides by adding garlic, cheddar cheese, or sour cream and chives. These upgraded offerings are easy to make, perfect for platter or á la carte sales, and full of cost savings without extra labor. Instead of the usual side dish choices of french fries or baked potato, let your customers upgrade their meals with a signature side dish to accompany the entrée, such as a signature Potato Tart or Roasted Garlic Mashed Potatoes. An upgrade on the side will sell the whole plate.


z z

z z z z z

Do not cover hot foods before service or sale. Package hot (or reheatable) foods in microwave-ready containers. Use clear lids to help merchandise chilled selections. Offer several size options for family-style portion sales. Use labels to showcase takeout products-not to hide them. Pack sauces, condiments, and garnishes in separate containers. Use secure lids. An order that spills on the way home is NOT the customer's fault-it's yours!

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Making Money on the Side

Italian Country Potatoes Italian is still the #1 hot seller in regional cuisine, and you can capitalize on it! Offer the bold flavors of Italian with the popularity of roasted vegetables and potatoes, and you’ll sell out on a delicious and unique side dish. It simply makes for more menu success. INGREDIENTS

WEIGHT

MEASURE

21⁄2 lb. 11⁄2 lb. 2 lb. 2 lb. 4 lb.

4 cups 4 cups 4 cups 4 cups 4 cups 1 cup 1 ⁄3 cup 11⁄4 cups 4 tsp.

Caponata Red onion, medium, 1⁄2" dice Red bell pepper, 1⁄2" dice Yellow squash, 1⁄2" dice Zucchini, 1⁄2" dice Eggplant, 1⁄2" dice Garlic, chopped Rosemary, chopped Olive oil Balsamic vinegar

1. Preheat oven to 400°F (350°F convection). 2. Toss first 9 ingredients together in a large bowl. Spread evenly on sheet pan and roast for 55 minutes, stirring once halfway through cook time. 3. Combine roasted vegetables and tomato paste in food processor and pulse until mixed. Set aside and hold warm. 4. Combine prepared Potato Pearls® Extra Rich with pepper and butter. Hold at 140°F until ready to use.

11⁄4 cups

Tomato paste Potato Pearls Extra Rich, prepared

19 lb.

Black pepper, coarse-ground Butter, unsalted, melted

8 oz.

®

I N ST R U C T I O N S

1 carton (21⁄2 gal.) 1 tsp. 1 cup

5. For each serving, portion 2⁄3 cup of potato mixture and top with 3 tbsp. Caponata.

Yield: 78 ⁄3-cup servings 2

Nutritional Information Per Serving 147 KCAL, 3.2 g Protein, 6.4 g Fat, 20.5 g Carbohydrate, 7 mg Cholesterol, 30 mg Sodium, 0.9 mg Iron, 44 mg Calcium, 768 IU Vitamin A , 0.06 mg Thiamin, 0.02 mg Riboflavin, 461 mg Potassium, 0.17 mg Zinc, 1.5 mg Niacin, 92 mcg Vitamin B6, 0.00 mcg Vitamin B12

More Ideas To Build On

• Make the Caponata with any combination of vegetables on hand. • Use dried herbs instead of fresh to lower cost. • Take note: the more aged the balsamic vinegar, the better the dish. • Try a spicier version of this dish by adding a bit of cayenne pepper.

FILE INFORMATION

Noble & Associates 2155 W. Chesterfield Blvd. Springfield, MO 65807

417/875-5000

Client: Basic American Foods Project: Recipe Cards for IYCBO #6 Web Site Job No.: 1958-03 Date: 6/8/00 Account: Gina Low Art Director: Eugenia Alcocer Prod. Mgr.: Steve Bishop Prod. Artist: JoAnn Arnold

APPLICATIONS Quark 4.1 Illustrator 8.0 Photoshop 5.5 DOCUMENT SIZE 6.5 x 11 PAGE 1 of 9

COLOR INFORMATION

APPROVALS

 ROUTING

COLORS 4/C

FINAL ART DATE

DATE

JA 6/8/00 Proofreader Production _______ _______ BLACK

CYAN

MAGENTA

YELLOW

_______ _______

Art Director _______ _______ Account Exec. _______ _______ Copywriter _______ _______ Creative Dir. Client

_______ _______

_______ _______

LASER AT 100%


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Making Money on the Side

Individual Autumn Garden Gratin Personal casseroles are in demand on restaurant menus. Harvest more à la carte orders with this bubbly individual dish that brings together the freshest ingredients of the season and satisfies appetites for more flavor. INGREDIENTS

WEIGHT

MEASURE

Onion, medium, thinly sliced Fennel bulb, thinly sliced Olive oil

7 lb. 8 oz. 7 lb. 8 oz.

20 cups 20 cups 5 cups

Carrots, peeled, medium dice Parsnips, peeled, medium dice

3 lb. 12 oz. 3 lb. 12 oz.

10 cups 10 cups

Potato Pearls® Golden Extra Rich, prepared Heavy cream, warmed Salt White pepper, coarse-ground Gruyère cheese, grated

19 lb.

1 carton (21⁄2 gal.) 11⁄4 cups 21⁄2 tsp. 1 ⁄4 tsp. 111⁄4 qt.

11 lb. 4 oz.

Yield: 140 1-cup servings Nutritional Information Per Serving 138 KCAL, 7.4 g Protein, 8.2 g Fat, 8.4 g Carbohydrate, 25 mg Cholesterol, 185 mg Sodium, 0.2 mg Iron, 233 mg Calcium, 2232 IU Vitamin A, 0.03 mg Thiamin, 0.07 mg Riboflavin, 230 mg Potassium, 0.11 mg Zinc, 0.6 mg Niacin, 56 mcg Vitamin B6, 0.34 mcg Vitamin B12

I N ST R U C T I O N S

1. Preheat oven to 400°F (350°F convection). 2. Heat oil in large skillet. Add onions and fennel. Sauté over medium-high heat for 5 to 7 minutes or until onion is slightly translucent. 3. Cook carrots and parsnips in boiling salted water until tender. Set aside. 4. Make Potato Pearls® Golden Extra Rich according to package directions. Mix in heavy cream, salt, and white pepper; reserve. 5. Stir 10 quarts (10 lb.) of Gruyère into potato mixture along with onion/ fennel and carrot/parsnip mixtures. 6. Place mixture evenly into three full-size steamtable pans or into individual gratin dishes.Top evenly with remaining grated cheese. Bake for 15 to 20 minutes or until cheese is golden and bubbly.

More Ideas To Build On

• Substitute sweet potatoes for parsnips to vary this side dish. • Use whole milk instead of heavy cream for a lighter version of this side dish. • Make this recipe with a less expensive cheese alternative such as Swiss cheese. • Take note: fresh fennel is an up-and-coming, on-trend addition to America’s growing awareness of authentic ethnic foods.

FILE INFORMATION

Noble & Associates 2155 W. Chesterfield Blvd. Springfield, MO 65807

417/875-5000

Client: Basic American Foods Project: Recipe Cards for IYCBO #6 Web Site Job No.: 1958-03 Date: 6/8/00 Account: Gina Low Art Director: Eugenia Alcocer Prod. Mgr.: Steve Bishop Prod. Artist: JoAnn Arnold

APPLICATIONS Quark 4.1 Illustrator 8.0 Photoshop 5.5 DOCUMENT SIZE 6.5 x 11 PAGE 2 of 9

COLOR INFORMATION

APPROVALS

 ROUTING

COLORS 4/C

FINAL ART DATE

DATE

JA 6/8/00 Proofreader Production _______ _______ BLACK

CYAN

MAGENTA

YELLOW

_______ _______

Art Director _______ _______ Account Exec. _______ _______ Copywriter _______ _______ Creative Dir. Client

_______ _______

_______ _______

LASER AT 100%


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Making Money on the Side

Spinach and Artichoke Mashed Potatoes Pair a proven hot trend with a forever favorite and you have a big hit. Like this recipe. It’s everyone’s preferred appetizer transformed into an appetizing side dish that can sell itself on any menu. INGREDIENTS

WEIGHT

MEASURE

Yellow onion, diced Olive oil

3 lb.

7 ⁄2 cups 11⁄2 cups

Potato Pearls Extra Rich, prepared

19 lb.

®

Cream cheese, softened Heavy cream Spinach, chopped, frozen, thawed, drained, packed Artichoke hearts, canned, quartered, coarse-chopped Garlic, roasted Salt Parmesan cheese, shredded Butter, unsalted, melted Monterey Jack cheese, shredded

2 lb. 7 oz. 20 oz. 20 oz.

1

I N ST R U C T I O N S

1. Preheat oven to 400°F (350°F convection). 2. In large stockpot sauté onions in oil until translucent. Add prepared Potato Pearls® Extra Rich and next 7 ingredients. Mix well and spread into three full-size steamtable pans.

1 carton (2 1⁄2 gal.)

3. Bake for 15 minutes or until cheese is golden and bubbly.

2 1⁄2 cups 2 1⁄2 cups

4. Top prepared potatoes with butter and Monterey Jack before serving.

5 cups

2 lb. 8 oz. 5 lb.

7 1⁄2 tbsp. 3 tbsp. 10 cups 11⁄2 cups 19 1⁄2 cups

Yield: 138 ⁄3-cup servings 2

Nutritional Information Per Serving 210 KCAL, 9.6 g Protein, 14.3 g Fat, 11.0 g Carbohydrate, 39 mg Cholesterol, 485 mg Sodium, 0.6 mg Iron, 268 mg Calcium, 795 IU Vitamin A, 0.01 mg Thiamin, 0.12 mg Riboflavin, 218 mg Potassium, 0.86 mg Zinc, 0.6 mg Niacin, 31 mcg Vitamin B6, 0.04 mcg Vitamin B12

More Ideas To Build On

• Use whole milk and light cream cheese instead of heavy cream and regular cream cheese to reduce fat calories. • Roast fresh garlic for a more robust flavor.

FILE INFORMATION

Noble & Associates 2155 W. Chesterfield Blvd. Springfield, MO 65807

417/875-5000

Client: Basic American Foods Project: Recipe Cards for IYCBO #6 Web Site Job No.: 1958-03 Date: 6/8/00 Account: Gina Low Art Director: Eugenia Alcocer Prod. Mgr.: Steve Bishop Prod. Artist: JoAnn Arnold

APPLICATIONS Quark 4.1 Illustrator 8.0 Photoshop 5.5 DOCUMENT SIZE 6.5 x 11 PAGE 3 of 9

COLOR INFORMATION

APPROVALS

 ROUTING

COLORS 4/C

FINAL ART DATE

DATE

JA 6/8/00 Proofreader Production _______ _______ BLACK

CYAN

MAGENTA

YELLOW

_______ _______

Art Director _______ _______ Account Exec. _______ _______ Copywriter _______ _______ Creative Dir. Client

_______ _______

_______ _______

LASER AT 100%


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Making Money on the Side

Swiss Scalloped Potatoes Customers crave more sophisticated flavors, like caramelized onions, creamy horseradish, and Swiss cheese.This recipe delivers those flavors and more as it transforms an everyday casserole into an extravagant casserole to build your check average. INGREDIENTS

WEIGHT

Butter-flavored oil Vidalia onions, thinly sliced Sugar Classic Casserole® Scalloped Potatoes

2 lb. 12 oz.

Water, boiling Butter, unsalted Horseradish sauce, cream-style Caraway seeds Swiss cheese, shredded Salt Swiss cheese, shredded

MEASURE 1 ⁄2 cup 4 cups 2 tbsp. 1 carton with 2 seasoning packets

5 qt. ⁄2 cup 4 tbsp. 2 tbsp. 4 cups 2 tsp.

4 oz.

1

1 lb. 1 lb.

I N ST R U C T I O N S

1. Preheat oven to 350°F (300°F convection). 2. In sauté pan heat oil; add onions and sugar, and sauté until onions are caramelized and tender. 3. In a full-size steamtable pan, combine boiling water with seasoning packets and butter. Whisk well to blend. Add reserved onions, Classic Casserole® Scalloped Potato slices, and the next 4 ingredients; mix thoroughly. 4. Place in oven and bake uncovered for 35 to 40 minutes. 5. Remove from oven, top with cheese, and bake for additional 10 minutes or until cheese is melted and bubbly.

4 cups

Yield: 100 1⁄2-cup servings Nutritional Information Per Serving 113 KCAL, 5.0 g Protein, 6.3 g Fat, 8.0 g Carbohydrate, 16 mg Cholesterol, 252 mg Sodium, 0.2 mg Iron, 152 mg Calcium, 200 IU Vitamin A, 0.01 mg Thiamin, 0.08 mg Riboflavin, 130 mg Potassium, 0.57 mg Zinc, 0.4 mg Niacin, 26 mcg Vitamin B6, 0.23 mcg Vitamin B12

More Ideas To Build On

• Top with buttery pumpernickel bread crumbs for added texture and eye appeal. • Use Swiss-American cheese to lower cost per serving. • Increase horseradish for a little more zip.

FILE INFORMATION

Noble & Associates 2155 W. Chesterfield Blvd. Springfield, MO 65807

417/875-5000

Client: Basic American Foods Project: Recipe Cards for IYCBO #6 Web Site Job No.: 1958-03 Date: 6/8/00 Account: Gina Low Art Director: Eugenia Alcocer Prod. Mgr.: Steve Bishop Prod. Artist: JoAnn Arnold

APPLICATIONS Quark 4.1 Illustrator 8.0 Photoshop 5.5 DOCUMENT SIZE 6.5 x 11 PAGE 4 of 9

COLOR INFORMATION

APPROVALS

 ROUTING

COLORS 4/C

FINAL ART DATE

DATE

JA 6/8/00 Proofreader Production _______ _______ BLACK

CYAN

MAGENTA

YELLOW

_______ _______

Art Director _______ _______ Account Exec. _______ _______ Copywriter _______ _______ Creative Dir. Client

_______ _______

_______ _______

LASER AT 100%


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Making Money on the Side

Southwest Firebolt Potatoes Southwestern foods remain extremely popular as your diners continue to seek out spicier, more “spirited” meals.With chipotle chiles, roasted garlic, and jalapeño jack cheese, this side dish is the perfect way to add Southwestern flair to any fare. INGREDIENTS

WEIGHT

MEASURE

Classic Casserole Au Gratin Potatoes Water, boiling Butter, unsalted, melted Bacon, hickory smoked, crisp, crumbled Green bell pepper, seeded, diced Corn, frozen, thawed, drained Cheddar cheese, shredded Adobo sauce, commercially prepared Garlic, roasted Cumin, ground Chili powder, ground Jalapeño jack cheese, shredded Cilantro, fresh, chopped

I N ST R U C T I O N S

1 carton with 2 seasoning packets 4 1⁄2 qt. 1 ⁄2 cup 4 cups 2 cups 4 cups 4 cups 1 cup

®

4 oz. 11⁄2 lb. 12 oz. 11⁄2 lb. 1 lb.

2. In full-size steamtable pan, combine boiling water with seasoning packets and butter. Whisk well to blend. Add next 8 ingredients and Classic Casserole® Au Gratin Potato slices. Mix thoroughly. 3. Place in oven and bake for 45 minutes or until potatoes are tender. 4. Remove from oven and top with jalapeño jack cheese. Garnish with cilantro before serving.

1 ⁄4 cup 2 tbsp. 4 tsp. 4 cups 1 cup

1 lb.

1. Preheat oven to 400°F (350°F convection).

Yield: 74 1⁄2-cup servings Nutritional Information Per Serving 181 KCAL, 7.2 g Protein, 11.6 g Fat, 10.2 g Carbohydrate, 23 mg Cholesterol, 573 mg Sodium, 0.8 mg Iron, 78 mg Calcium, 380 IU Vitamin A, 0.08 mg Thiamin, 0.07 mg Riboflavin, 225 mg Potassium, 0.55 mg Zinc, 1.4 mg Niacin, 51 mcg Vitamin B6, 0.21 mcg Vitamin B12

More Ideas To Build On

• Omit crumbled bacon and add black beans for a complete vegetarian

one-dish meal. • Use prepared taco sauce instead of the adobo sauce to lower food costs. • Top with crumbled corn chips and sour cream before serving to add interest.

FILE INFORMATION

Noble & Associates 2155 W. Chesterfield Blvd. Springfield, MO 65807

417/875-5000

Client: Basic American Foods Project: Recipe Cards for IYCBO #6 Web Site Job No.: 1958-03 Date: 6/8/00 Account: Gina Low Art Director: Eugenia Alcocer Prod. Mgr.: Steve Bishop Prod. Artist: JoAnn Arnold

APPLICATIONS Quark 4.1 Illustrator 8.0 Photoshop 5.5 DOCUMENT SIZE 6.5 x 11 PAGE 5 of 9

COLOR INFORMATION

APPROVALS

 ROUTING

COLORS 4/C

FINAL ART DATE

DATE

JA 6/8/00 Proofreader Production _______ _______ BLACK

CYAN

MAGENTA

YELLOW

_______ _______

Art Director _______ _______ Account Exec. _______ _______ Copywriter _______ _______ Creative Dir. Client

_______ _______

_______ _______

LASER AT 100%


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Making Money on the Side

Peppery Scalloped Potato and Spinach Casserole Customers are demanding flavor, flavor, and more flavor.This side dish delivers bold flavors with roasted poblano peppers, and exciting colors and textures with fresh baby spinach and savory white cheeses. INGREDIENTS

WEIGHT

Classic Casserole Scalloped Potatoes O’Brien Style Water Butter, unsalted Poblano peppers, julienned White pepper, coarse-ground Black pepper, fresh-ground Parmesan cheese, shredded Salt ®

Olive oil Baby leaf spinach, stems removed Monterey Jack cheese, shredded

4 oz. 1 lb.

8 oz.

MEASURE

I N ST R U C T I O N S

1 carton with 2 seasoning packets 4 qt. 1 ⁄2 cup 3 cups 2 tsp. 1 tsp. 2 cups 2 tsp.

1. Preheat oven to 400°F (350°F convection).

⁄2 cup 4 bags 4 cups

5. Remove potatoes from oven. Spread sautéed spinach evenly over potatoes and top with Monterey Jack. Bake for additional 10 minutes or until cheese is melted.

1

1 lb. 8 oz. 1 lb.

2. In full-size steamtable pan, combine boiling water with seasoning packets and butter. Whisk well to blend. Add Classic Casserole® Scalloped Potatoes O’Brien potato slices and next 5 ingredients; mix thoroughly. 3. Place in oven and bake for 35 to 40 minutes. 4. In sauté pan heat oil over medium heat, add spinach leaves, and sauté until leaves are tender. Remove from heat.

Yield: 65 1⁄2-cup servings Nutritional Information Per Serving 147 KCAL, 4.8 g Protein, 7.4 g Fat, 13.6 g Carbohydrate, 13 mg Cholesterol, 567 mg Sodium, 0.7 mg Iron, 137 mg Calcium, 950 IU Vitamin A, 0.02 mg Thiamin, 0.07 mg Riboflavin, 220 mg Potassium, 0.40 mg Zinc, 0.6 mg Niacin, 36 mcg Vitamin B6, 0.00 mcg Vitamin B12

More Ideas To Build On

• Use thawed, drained frozen spinach instead of fresh to save time. • Use dried poblano peppers or green chiles instead of fresh if difficult to obtain. • Add ground nutmeg for increased depth and complexity of flavor.

FILE INFORMATION

Noble & Associates 2155 W. Chesterfield Blvd. Springfield, MO 65807

417/875-5000

Client: Basic American Foods Project: Recipe Cards for IYCBO #6 Web Site Job No.: 1958-03 Date: 6/8/00 Account: Gina Low Art Director: Eugenia Alcocer Prod. Mgr.: Steve Bishop Prod. Artist: JoAnn Arnold

APPLICATIONS Quark 4.1 Illustrator 8.0 Photoshop 5.5 DOCUMENT SIZE 6.5 x 11 PAGE 6 of 9

COLOR INFORMATION

APPROVALS

 ROUTING

COLORS 4/C

FINAL ART DATE

DATE

JA 6/8/00 Proofreader Production _______ _______ BLACK

CYAN

MAGENTA

YELLOW

_______ _______

Art Director _______ _______ Account Exec. _______ _______ Copywriter _______ _______ Creative Dir. Client

_______ _______

_______ _______

LASER AT 100%


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Making Money on the Side

Wild Mushroom Potato Galette This savory galette makes an ideal side dish that revives the popularity of your roast beef or ham for more whole-plate sales.It is also a perfect addition to any buffet table or banquet. INGREDIENTS

WEIGHT

Portobello mushrooms, sliced Button mushrooms, sliced Oyster mushrooms, cut and sliced Garlic, minced Shallots, minced Vegetable oil

5 lb. 8 oz. 4 lb. 4 lb. 28 oz. 2 lb.

MEASURE

I N ST R U C T I O N S

1. Preheat oven to 400°F (350°F convection). ⁄3 cup 4 cups 2 3⁄4 cups 2

2. Sauté the mushrooms, garlic, and shallots in the vegetable oil until the mushrooms are tender. Remove from pan and set aside.

Cream cheese, room temperature 2 lb. 12 oz. 3. Combine next 9 ingredients with the mushroom mixture. Alfredo sauce, commercially prepared 11 cups Potato Pearls® Golden Extra Rich, prepared 19 lb. 1 carton (2 1⁄2 gal.) 4. Spoon 1 cup potato mixture into Redi-Shred® Hashbrown Potatoes, refreshed 7 lb. 8 oz. 1⁄2 carton (11⁄2 gal.) individual gratin dishes. Cover Dry golden sherry 1 cup each dish with a puff pastry square Chicken stock 1 cup and cut four slits into dough. Brush Sage, fresh, chopped 2 3⁄4 cups pastry dough with milk and bake for 15 to 20 minutes or until pastry Salt 2 cups dough is golden brown. White pepper, coarse-ground 2 tbsp. Pastry dough, commercially prepared, 8 each 9 x 11 sheets, each cut into 12 squares Milk as needed Yield: 88 1-cup servings Nutritional Information Per Serving 145 KCAL, 3.0 g Protein, 9.3 g Fat, 12.4 g Carbohydrate, 9 mg Cholesterol, 1011 mg Sodium, 0.7 mg Iron, 38 mg Calcium, 115 IU Vitamin A, 0.04 mg Thiamin, 0.12 mg Riboflavin, 247 mg Potassium, 0.20 mg Zinc, 1.6 mg Niacin, 26 mcg Vitamin B6, 0.02 mcg Vitamin B12

More Ideas To Build On

• Bake in a prebaked pie shell. • Use dried wild mushrooms to lower cost. • Use dried sage instead of fresh for convenience. • Create added flair by using goat cheese instead of cream cheese. • Bake in full-size steamtable pan for line service or catering.

FILE INFORMATION

Noble & Associates 2155 W. Chesterfield Blvd. Springfield, MO 65807

417/875-5000

Client: Basic American Foods Project: Recipe Cards for IYCBO #6 Web Site Job No.: 1958-03 Date: 6/8/00 Account: Gina Low Art Director: Eugenia Alcocer Prod. Mgr.: Steve Bishop Prod. Artist: JoAnn Arnold

APPLICATIONS Quark 4.1 Illustrator 8.0 Photoshop 5.5 DOCUMENT SIZE 6.5 x 11 PAGE 7 of 9

COLOR INFORMATION

APPROVALS

 ROUTING

COLORS 4/C

FINAL ART DATE

DATE

JA 6/8/00 Proofreader Production _______ _______ BLACK

CYAN

MAGENTA

YELLOW

_______ _______

Art Director _______ _______ Account Exec. _______ _______ Copywriter _______ _______ Creative Dir. Client

_______ _______

_______ _______

LASER AT 100%


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Making Money on the Side

Layered Potato Gatto When a side dish is this flavorful, generous, and satisfying, it has all the ingredients to work across a menu.You can even make this one a meal with a showy presentation your customers will love. INGREDIENTS

For bread crumbs French bread, torn Garlic cloves, peeled, chopped Salt Black pepper, coarse-ground Butter, unsalted, melted Potato Pearls® Extra Rich, prepared Redi-Shred® Hashbrown Potatoes, refreshed Parmesan cheese, shredded Peas, frozen, thawed Mozzarella cheese, shredded Onions, sliced, caramelized Yield: 210 2⁄3-cup servings

WEIGHT

MEASURE

I N ST R U C T I O N S

4 lb. 12 oz.

1 lb. 12 oz.

56 slices 2 ⁄3 cup 3 1⁄2 tsp. 3 1⁄2 tsp. 3 1⁄2 cups

13 lb. 5 oz. 8 lb. 12 oz.

7 qt. 7 qt.

3. Combine prepared Potato Pearls® Extra Rich and refreshed Redi-Shred® Hashbrowns with Parmesan and half of peas.

3 lb. 8 oz. 7 lb. 1 lb. 12 oz. 15 lb. 12 oz.

3 1⁄2 qt. 4 3⁄4 qt. 7 cups 21 cups

4. Layer half of potato mixture in three full-size steamtable pans, top with remaining peas, mozzarella, and caramelized onions. Layer with remaining potato mixture.

1. Preheat oven to 400°F (350°F convection). 2. In a food processor, combine torn French bread, garlic cloves, salt, and pepper, and process until the bread is a coarse crumb.Toss bread mixture with butter and bake for 15 to 20 minutes or until golden brown; set aside.

Nutritional Information Per Serving 158 KCAL, 5.8 g Protein, 8.0 g Fat, 11.5 g Carbohydrate, 15 mg Cholesterol, 314 mg Sodium, 0.7 mg Iron, 124 mg Calcium, 256 IU Vitamin A, 0.09 mg Thiamin, 0.08 mg Riboflavin, 212 mg Potassium, 0.54 mg Zinc, 1.2 mg Niacin, 60 mcg Vitamin B6, 0.02 mcg Vitamin B12

5. Bake for 20 minutes and remove from oven. Top with bread crumbs and bake another 10 minutes or until the dish is heated through.

More Ideas To Build On

• Use prepared bread crumbs instead of making from scratch. • Prepare recipe as a mashed potato side dish by mixing ingredients rather than layering. • Add cubed ham for a convenient one-dish meal.

FILE INFORMATION

Noble & Associates 2155 W. Chesterfield Blvd. Springfield, MO 65807

417/875-5000

Client: Basic American Foods Project: Recipe Cards for IYCBO #6 Web Site Job No.: 1958-03 Date: 6/8/00 Account: Gina Low Art Director: Eugenia Alcocer Prod. Mgr.: Steve Bishop Prod. Artist: JoAnn Arnold

APPLICATIONS Quark 4.1 Illustrator 8.0 Photoshop 5.5 DOCUMENT SIZE 6.5 x 11 PAGE 8 of 9

COLOR INFORMATION

APPROVALS

 ROUTING

COLORS 4/C

FINAL ART DATE

DATE

JA 6/8/00 Proofreader Production _______ _______ BLACK

CYAN

MAGENTA

YELLOW

_______ _______

Art Director _______ _______ Account Exec. _______ _______ Copywriter _______ _______ Creative Dir. Client

_______ _______

_______ _______

LASER AT 100%


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Making Money on the Side

Tennessee Skillet Potatoes Perennially popular fried potatoes (top of the trend list) are true crowd pleasers when married with America’s favorite flavor, barbecue. Mounded with colby-jack cheese and bacon, this dish is filled with so much flavor and variety, you’ll watch the orders keep coming. INGREDIENTS

WEIGHT

MEASURE

Golden Grill® Hashbrown Potatoes, refreshed Salt Black pepper, fresh-ground Butter-flavored oil

9 lb.

1 carton (1 gal.)

I N ST R U C T I O N S

Colby-jack cheese, shredded Bacon, hickory smoked, crisp, crumbled Barbecue sauce, sweet Green onions, fresh-sliced

3 lb.

as needed 2 tbsp. 4 cups

2. Portion potatoes in a full-size steamtable pan and layer with colby-jack, bacon, and barbecue sauce. Place in a salamander until cheese is melted. Garnish with green onions.

3 qt. 6 cups 3 cups 1 cup

6 oz.

1. Season refreshed Golden Grill® Hashbrowns with salt and pepper, and brown on a well-oiled grill at 375°F to 400°F for 3 to 4 minutes. Grill on just one side until edges are golden brown.

3. Assembly for individual servings: Portion 2⁄3 cup prepared potatoes in a 9" skillet. Brown on top side only; remove from skillet. Layer with 1 ⁄4 cup colby-jack, 2 tbsp. bacon, 1 tbsp. barbecue sauce, and 1 tsp. green onions.

Yield: 59 1-cup servings Nutritional Information Per Serving 285 KCAL, 9.1 g Protein, 21.7 g Fat, 13.3 g Carbohydrate, 27 mg Cholesterol, 535 mg Sodium, 0.7 mg Iron, 133 mg Calcium, 359 IU Vitamin A, 0.08 mg Thiamin, 0.11 mg Riboflavin, 260 mg Potassium, 0.93 mg Zinc, 1.6 mg Niacin, 53 mcg Vitamin B6, 0.33 mcg Vitamin B12

More Ideas To Build On

• Use as a bed for anything from fried eggs to grilled chicken. • Reduce to dollar-size portion for a great appetizer. • Use a regional favorite barbecue sauce to signaturize, such as Buffalo wing sauce.

FILE INFORMATION

Noble & Associates 2155 W. Chesterfield Blvd. Springfield, MO 65807

417/875-5000

Client: Basic American Foods Project: Recipe Cards for IYCBO #6 Web Site Job No.: 1958-03 Date: 6/8/00 Account: Gina Low Art Director: Eugenia Alcocer Prod. Mgr.: Steve Bishop Prod. Artist: JoAnn Arnold

APPLICATIONS Quark 4.1 Illustrator 8.0 Photoshop 5.5 DOCUMENT SIZE 6.5 x 11 PAGE 9 of 9

COLOR INFORMATION

APPROVALS

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FINAL ART DATE

DATE

JA 6/8/00 Proofreader Production _______ _______ BLACK

CYAN

MAGENTA

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LASER AT 100%


Potatoes play a vital role as a side dish on nearly every menu. But they generate a "wow" factor when turned into the main attraction. What takes a potato from a side dish into the limelight? Attitude. To make potatoes truly feel like a main dish, they have to be partnered with the right ingredients. Potatoes are ideal flavor carriers, so they can take on the complex flavors and textures of other creative ingredients. And that fits right in with today’s hottest trends in entrées. There’s an ongoing, intensified focus on flavor. According to Restaurant Business, we will see new combinations of flavors, more ethnic options, and bolder traditional tastes. As customers demand exciting flavor experiences, the main-event potato offers a way to explore these tastes within a familiar realm. So try a new twist on a classic comfort dish. Or go ethnic. Mexican, Italian, and Chinese are the top ethnic profiles—but remember emerging flavors such as Caribbean, Cajun, Thai, and Middle Eastern. Even if you just top them with mixed veggies, prepared marinara, and Parmesan, potatoes can create an entrée that’s a quick and unexpected way to keep your menu fresh and exciting. Sources: Chef, October 1999; Fine Cooking, April/May 1999; Restaurant Business, February 15, 2000

Great menu ideas come from everywhere: food publications, trade shows, on-line websites, customers, and employees. Some tried-and-true advice comes from executive chefs who say... "Watch the chains." They have access to the latest trends and menu innovations. Let them forge the trail. Once a trend is accepted in the large chains, your customers will soon be asking for it. "Utilize manufacturers." Put manufacturers' expertise to work for you in developing recipes with value-added ingredients. Many manufacturers also offer creative ideas to support and sell the menu items. Source: Chain Leader, May 2000


On-line Chef Interviews and Menu Ideas www.chef2chef.com www.usachefs.com www.cheftalk.com www.starchefs.com www.foodtv.com www.foodservicecentral.com www.foodservice.com www.foodnet.com www.culinary.com

Creative Food Publications Food Arts Gourmet Bon Appetit Food & Wine Saveur Butas Cuisine Cooking Light

Creative Plating and Garnishing Add Drama Whether you sprinkle, drizzle, toss, or stir it in, a last-minute garnish can elevate your entrée to signature status. A good rule of thumb: "less is more." Go for contrasts in color and texture. And make sure the garnish is inherently part of the flavor or personality of the food—not just garnish for the sake of decoration. Today’s garnishes are more easygoing and randomly applied. Garnishes should be tossed or "shot" onto the plate in a random array— not applied with pinpoint precision. Rather than the lone parsley sprig, try shaved and crumbled cheeses, nuts, relishes, chutneys, or fried vegetable or tortilla ribbons to add a splash of color to the entire plate or serving pan. Potatoes are an excellent way to add height and dimension to your presentation. Today’s plates are a melding of sides and entrées. No longer is each part of the plate garnished separately. Meal components are stacked together, with the primary protein in the center. Even in line serving you can layer potatoes, protein, vegetables, and cheese for a stacked look that stands tall and dramatic when cut and served. Source: Restaurant Business, January 1, 1999

Only have time to add a single ingredient? Seasoning blends work hard to give you the herbs and spices of on-trend profiles—all from a single source. Try adding these blends to potatoes, proteins, soups, sauces, and marinades. Southwest Seasoning Blend featuring chile peppers, cumin, red pepper, garlic, sugar, paprika, onion, and corn grits


Italian Herb Seasoning Blend featuring oregano, rosemary, basil, and thyme Cajun Seasoning Blend featuring cayenne pepper, garlic, onion, thyme, and black pepper Time crunched? These quick and easy ideas add an imaginative twist to menu favorites. Potato Split. Place three hot scoops of flavored mashed potatoes (cheddar cheese, garlic, pesto, blue cheese, etc.) in a banana split dish or gratin casserole dish. Add crunchy or contrasting toppings such as bacon bits, broccoli, diced ham, or chili. Bird's Nests. Line muffin tins with hashbrowns and bake. Fill with scrambled egg and spinach blend or chili for a special brunch or catering item. Nacho Potato Soup. Whisk boiling water and sauce mix from Classic Casserole® Au Gratin Potatoes in stockpot. Stir in potatoes, canned corn, and diced tomatoes with green chiles; simmer 30 minutes. Add milk and cubed cheese and heat until cheese is melted. People often eat breakfast foods in the evening. And they’re more receptive to bold flavors and imaginative recipes at night or at weekend brunch. So bring out the bold flavors on your breakfast items. Customers will enjoy hearty eggs, potatoes, and breakfast meats combined with zesty tastes such as salsa or red onion. Source: Restaurant Business, February 15, 2000

Here are a few of today's hottest ingredients from Food Arts. Use your imagination and these tastes to create amazing on-trend entrées. Artichokes Capers and Olives Celery Chutneys Cipollini or Caramelized Onions Curry, Chive, or Mustard Oil Fennel/Golden Raisins Fresh Hearts of Palm Oranges in Everything Peanuts and Pistachios Pumpkin Seeds Roasted Garlic Smoked Paprika Source: Food Arts, December 2000


"We're looking at everyday items in a new way and trying to do a fabulous new twist on them. We're not just asking if an item is good—we want to know is it great?" Oona Settembre Corporate Chef, Dave & Buster's Source: Restaurant Business, February 15, 2000

Look for Our Next Issue: Smart & Speedy Sides


Inspired. Incredible. In a Hurry.

Rio Grande Grilled Chicken with Green Chile Mashed Potatoes Spice up your menu south-of-the-border style! Combine savory Southwestern chicken with spicy green chile mashed potatoes topped with corn and black bean salsa to create an entrée with kick. INGREDIENTS

WEIGHT

MEASURE

Potato Pearls® Golden Extra Rich, prepared, warm

19 lb.

1 carton (21⁄2 gal.)

Butter, unsalted

11⁄2 lb.

2 cups

Green Chile Mashed Potatoes

Green chilies, chopped, drained

4 cups

Roasted garlic, minced

⁄2 cup

1

Cumin, ground

2 ⁄2 tbsp. 1

Southwest-seasoned chicken breasts, 4-oz., grilled

12 lb.

Cheddar-jack cheese, shredded

11⁄2 lb.

Corn and black bean salsa, commercially prepared Sour cream

48 6 cups

I N ST R U C T I O N S 1. Combine first 5 ingredients; mix thoroughly. Cover; hold warm. 2. For each serving: Portion 3⁄4 cup green chile mashed potatoes on center of plate. Place grilled chicken breast on top of potatoes. 3. Layer with 2 tablespoons cheese and 1 ⁄4 cup corn and black bean salsa. Top with 1 tablespoon sour cream. Garnish with chopped cilantro and tortilla strips.

12 cups 24 oz.

3 cups

Cilantro, fresh, chopped

as needed

Tortilla strips, tricolor

as needed

Yield: 24 servings

Nutritional Information Per Serving 1084 KCAL, 46.3 g Protein, 50.8 g Fat, 107.3 g Carbohydrate, 75 mg Cholesterol, 3249 mg Sodium, 5.4 g Iron, 437 mg Calcium, 2481 IU Vitamin A, 0.03 mg Thiamin, 0.17 mg Riboflavin, 83 mg Potassium, 0.24 mg Zinc, 0.2 g Niacin, 61 mcg Vitamin B6, 0.12 mcg Vitamin B12

More Ideas To Build On • Use a Southwest-rubbed grilled chicken leg quarter instead of a chicken breast. Dress potatoes with same toppings and serve chicken alongside. • Serve these flavorful mashed potatoes as an accompaniment to any Southwest-inspired entrée. • Blend cheddar-jack cheese into the mashed potatoes for a richer, creamier taste. To reduce prep time, this recipe can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends.


Inspired. Incredible. In a Hurry.

Bangkok Beef with Golden Curried Mashed Potatoes Take steak to the Far East with these distinctive mashed potatoes. This unique flavor profile is created with curry, ginger, and peanut sauce for an entrée that’s at home with any Asian theme. INGREDIENTS Golden Curried Mashed Potatoes Potato Pearls® Country Style, prepared Yellow onion, fresh, diced, sautéed Coconut milk, canned Cilantro, fresh, chopped Curry powder, mild, commercially prepared Kosher salt Sirloin steaks, 1” thick, trimmed Ginger-soy marinade, commercially prepared Thai peanut sauce, commercially prepared Cilantro, fresh, chopped Cilantro sprigs, fresh

WEIGHT

MEASURE

29 oz.

1 pkg. (11⁄4 gal.) 4 cups

1 lb. 8 oz.

5 oz.

1 cup 1 cup 1 ⁄3 cup as needed

6 lb. 3 cups 41⁄2 cups ⁄2 cup 72

1

I N ST R U C T I O N S 1. Combine first 6 ingredients; mix thoroughly. 2. Place steaks in full-size steamtable pan. Cover with marinade; refrigerate for 2 hours or overnight. Drain; discard marinade. 3. Grill steaks over high heat to sear both sides. Finish in preheated 350°F conventional oven. Remove from oven and let rest. Diagonally slice each steak to desired thickness; hold warm. 4. For each serving: Portion 11⁄2 cups curried potatoes on center of plate. Fan 4 ounces sliced sirloin on one side of potatoes. Drizzle 3 tablespoons peanut sauce around potatoes and steak. Garnish plate with 1 teaspoon chopped cilantro and 3 cilantro sprigs.

Yield: 24 servings

Nutritional Information Per Serving 377 KCAL, 31.7 g Protein, 17.1 g Fat, 21.3 g Carbohydrate, 80 mg Cholesterol, 925 mg Sodium, 4 mg Iron, 35 mg Calcium, 376 IU Vitamin A, 0.14 mg Thiamin, 0.28 mg Riboflavin, 478 mg Potassium, 6.01 mg Zinc, 4.1 mg Niacin, 446 mcg Vitamin B6, 2.55 mcg Vitamin B12

More Ideas To Build On • Use Golden Curried Mashed Potatoes to complement Asian-style beef or chicken satay. • Substitute fresh basil for cilantro to create another exciting flavor profile. • Garnish with a colorful blend of stir-fried vegetables for a visually stimulating plate presentation. To reduce prep time, this recipe can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends.


Inspired. Incredible. In a Hurry.

Rasta Breakfast Bammy This tropical delight borrows its trendy taste from the islands for a uniquely refreshing entrée— Caribbean jerk-seasoned hashbrowns topped with fruity mango cream sauce.

INGREDIENTS Redi-Shred Hashbrown Potatoes, refreshed Potato Pearls® Extra Rich, prepared Yellow onion, fresh, diced, sautéed Green bell pepper, fresh, diced, sautéed Roasted garlic, minced Cilantro, fresh, chopped Caribbean jerk seasoning blend, commercially prepared Ginger, dried, ground Flour Oil ®

Mango Cream Mango purée, commercially prepared Sour cream Smoked ham, thinly sliced Mango chutney, commercially prepared Cilantro, fresh, chopped

WEIGHT

MEASURE

8 lb.

1 carton (1 gal.) 1 qt. 4 cups 4 cups

1. Combine first 8 ingredients. Mix thoroughly; chill.

⁄3 cup 1 cup 1 ⁄2 cup

3. Combine next 2 ingredients; mix thoroughly. Cover; chill to hold.

1 lb. 12 oz. 1 lb. 8 oz. 1 lb. 8 oz.

1

6 oz.

2 tbsp. as needed as needed 8 2⁄3 oz. 2 2⁄3 oz. 3 lb. 3 lb. 3 oz.

11⁄3 cups

I N ST R U C T I O N S

2. Form potato mixture into 21⁄2”diameter cakes; lightly dust with flour. Deep-fry at 350°F until golden brown; drain.

4. For each serving: Place 3 potato cakes and 2 ounces ham on plate. Drizzle each cake with 1 teaspoon mango cream and serve with chutney. Top with cilantro. Garnish plate with fruit.

⁄2 cup

1

3 qt. 41⁄2 cups ⁄2 cup

1

Yield: 24 servings

Nutritional Information Per Serving 993 KCAL, 15.2 g Protein, 64.5 g Fat, 86.1 g Carbohydrate, 30 mg Cholesterol, 1715 mg Sodium, 2.4 mg Iron, 60 mg Calcium, 1255 IU Vitamin A, 0.47 mg Thiamin, 0.20 mg Riboflavin, 373 mg Potassium, 1.31 mg Zinc, 3.1 mg Niacin, 359 mcg Vitamin B6, 0.53 mcg Vitamin B12

More Ideas To Build On • Form potatoes into 4”- diameter patties, deep-fry or pan-sauté, then top with sliced Canadian ham, an egg omelette, and shredded cheddar cheese. • Pan-sauté large potato patties and serve alongside jerk-grilled chicken quarters for a hearty Caribbean-inspired meal. • Form potatoes into bite- size rounds, deep-fry, and serve with mango chutney for an adventurous appetizer.

To reduce prep time, this recipe can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends.


Inspired. Incredible. In a Hurry.

Cajun Pepper Shrimp with Bayou Potatoes This zesty entrée tastes like it was made deep in the heart of New Orleans, combining the popularity of southern-style cooking with the sophistication of seafood. Creamy Cajunseasoned potatoes are combined with flavorful jalapeño jack cheese and topped with shrimp and lemon-thyme butter sauce for a savory meal. INGREDIENTS

WEIGHT

Bayou Potatoes 29 oz. Potato Pearls® Country Style, prepared, warm Jalapeño jack cheese, shredded 1 lb. 4 oz. Green onion, fresh, minced 10 oz. Cajun seasoning blend, commercially prepared Butter, unsalted 4 oz. Yellow onion, fresh, slivered 2 lb. 4 oz. Green bell pepper, fresh, julienne 2 lb. 4 oz. Cajun seasoning blend, commercially prepared Shrimp, large, 21-25 count, peeled and 6 lb. deveined, tail-on, fully cooked, IQF, thawed Lemon-Thyme Butter Sauce Lemon juice, fresh Cajun seasoning blend, commercially prepared Thyme leaves, fresh, chopped Butter, unsalted, cold 12 oz. Lemon slice twists, fresh Thyme sprigs, fresh

MEASURE 1 pkg. (11⁄4 gal.) 5 cups 12⁄3 cups 1 ⁄4 cup ⁄2 cup 7 cups 7 cups 3 tbsp. 1

⁄3 cup 2 tsp.

2

2 tsp. 11⁄2 cups 24 24

Yield: 24 servings

I N ST R U C T I O N S 1. Combine first 4 ingredients; mix thoroughly. Cover; hold warm. 2. In large skillet, melt butter. Add next 3 ingredients; sauté until crisp-tender. 3. Add shrimp to onion and pepper mixture; continue to sauté until thoroughly heated. Remove from heat; hold warm. 4. In saucepan over medium heat, combine next 3 ingredients. Heat to just boiling; reduce heat. Add butter, 1 ounce at a time, continuously whisking to blend until butter is completely melted. Remove from heat; hold warm. 5. For each serving: Portion 11⁄2 cups potatoes on center of plate. Top with 1 cup sautéed shrimp and vegetable mixture. Drizzle with 2 tablespoons butter sauce; garnish with 1 lemon twist and sprig of fresh thyme.

Nutritional Information Per Serving 383 KCAL, 29.9 g Protein, 23.6 g Fat, 14.3 g Carbohydrate, 279 mg Cholesterol, 853 mg Sodium, 4.3 mg Iron, 79 mg Calcium, 3146 IU Vitamin A, 0.09 mg Thiamin, 0.07 mg Riboflavin, 416 mg Potassium, 1.97 mg Zinc, 3.3 mg Niacin, 310 mcg Vitamin B6, 3.71 mcg Vitamin B12

More Ideas To Build On • Serve Bayou Potatoes as an accompaniment to any Cajun-seasoned meat, poultry, or fish. • Form Bayou Potatoes into patties, dust with cornmeal, and pan-sautée until golden. Stack and top with shrimp and vegetables for an alternative plate presentation. • Top Bayou Potatoes with sautéed onions and peppers, then pile on Cajun-dusted, golden-fried shrimp. Drizzle with Cajun remoulade instead of lemon-thyme butter sauce.

To reduce prep time, this recipe can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends.


Inspired. Incredible. In a Hurry.

Lemon-Herb Grilled Medallions with Provençal Potatoes Take your customers on a vacation to the south of Italy. Serve these creamy mashed potatoes drizzled with roasted red pepper purée and topped with succulent pork medallions for a dish they are sure to remember. INGREDIENTS Provençal Potatoes Potato Pearls® Golden Extra Rich, prepared, warm Parmesan cheese, shredded Tomatoes, fresh, seeded, diced Kalamata olives, pitted, drained, chopped Heavy cream Parsley, flat-leaf (Italian), fresh, chopped Lemon zest, fresh Pork tenderloins, whole, trimmed Lemon-herb marinade, commercially prepared Roasted red peppers, drained, puréed Parmesan cheese, shaved Parsley sprigs, flat-leaf, fresh

WEIGHT

MEASURE

19 lb.

1 carton (21⁄2 gal.) 6 cups 31⁄2 cups 31⁄2 cups

11⁄2 lb. 1 lb. 5 oz. 1 lb. 5 oz. 8 oz.

1 cup 11⁄2 cups 2 tbsp.

14 lb.

10 8 cups 9 cups

12 oz. 48

Yield: 48 servings

I N ST R U C T I O N S 1. Combine first 7 ingredients; mix thoroughly. Cover; hold warm. 2. Place tenderloins in full-size steamtable pan. Pour marinade over meat; cover and refrigerate for 2 hours or overnight. Drain; discard marinade. 3. Grill tenderloins over high heat to sear outer surface. Finish in preheated 350˚F conventional oven. Remove from oven and let rest. Diagonally slice each tenderloin to desired thickness. Hold warm. 4. For each serving: Portion 1 cup provençal potatoes on center of plate. Fan 4 ounces sliced tenderloin around base of potatoes. Drizzle 3 tablespoons roasted red pepper purée around tenderloin. Garnish with 1⁄4 ounce shaved Parmesan cheese and parsley.

Nutritional Information Per Serving 443 KCAL, 41.6 g Protein, 414.6 g Fat, 34 g Carbohydrate, 104 mg Cholesterol, 1014 mg Sodium, 3.2 mg Iron, 325 mg Calcium, 1604 IU Vitamin A, 1.01 mg Thiamin, 0.51 mg Riboflavin, 525 mg Potassium, 3.41 mg Zinc, 5.1 mg Niacin, 474 mcg Vitamin B6, 0.84 mcg Vitamin B12

More Ideas To Build On • Serve Provençal Potatoes as an accompaniment to any Lemon-Herb or Italian-Herb seasoned meat, poultry, or fish. • Use canned diced tomatoes to ease preparation and reduce labor. • Try prepared pesto as an alternative condiment/garnish to this simple yet elegant dish. To reduce prep time, this recipe can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends.


Inspired. Incredible. In a Hurry.

Canyon Chicken Hash The all-American tastes of barbecue chicken and potatoes combine to create this down-home casserole. Made with crisp bacon, creamy Muenster cheese, and peppercorn ranch dressing, this entrée is sure to please customers hungry for home cooking. INGREDIENTS Redi-Shred® Hashbrown Potatoes, refreshed

WEIGHT

MEASURE

9 lb.

1 carton (1 gal.)

Salt

as needed

Black pepper, fresh-ground

2 tbsp.

Butter-flavored oil

as needed

Plum tomato slices, fresh, oven-roasted, divided

2 lb.

144

Yellow onion slices, fresh, caramelized, divided

1 lb. 8 oz.

6 cups

Bacon, cooked crisp, crumbled, divided

1 lb. 8 oz.

6 cups

Barbecued chicken, shredded, in sauce, commercially prepared

6 lb.

3 qt.

Muenster cheese slices, .75 oz. wt.

1 lb. 2 oz.

24

Parsley, curly-leaf, fresh, chopped

4 tbsp.

Peppercorn ranch dressing, commercially prepared

3 cups

Yield: 24 servings

I N ST R U C T I O N S 1. Season hashbrowns with salt and pepper. Grill 1⁄2 cup on well-oiled grill at 375˚F to 400˚F for 3 to 4 minutes. Grill only one side; hold warm. 2. Portion half the patties evenly in full-size steamtable pan. 3. Layer evenly with half of next 3 ingredients. 4. Top with remaining patties. Layer with remaining tomato, onion, and bacon. 5. Top with next 2 ingredients. Place under salamander or broiler until cheese is melted. 6. Sprinkle with parsley. Divide into individual servings. 7. For each serving: Portion 2 ounces dressing into individual ramekin. Place on serving plate with hash; serve.

Nutritional Information Per Serving 887 KCAL, 35.5 g Protein, 56.4 g Fat, 60.1 g Carbohydrate, 75 mg Cholesterol, 1633 mg Sodium, 4.5 mg Iron, 233 mg Calcium, 2801 IU Vitamin A, 0.42 mg Thiamin, 0.33 mg Riboflavin, 1002 mg Potassium, 1.87 mg Zinc, 4.4 mg Niacin, 388 mcg Vitamin B6, 0.81 mcg Vitamin B12

More Ideas To Build On • Use cheddar or jack cheese if Muenster is not available or to lower cost. • Top with two eggs any style instead of barbecued chicken and ladle with zesty salsa for an exciting breakfast option. • Substitute barbecued pork for the barbecued chicken in this recipe if desired. • For single serving: Place one prepared hashbrown patty (from step #2) with 3 roasted tomato slices, 2 tablespoons caramelized onions, and 2 tablespoons crumbled bacon on plate. Place another hashbrown patty over the bacon and repeat the build. Top with barbecued chicken and 1 slice of Muenster cheese. Place under salamander or broiler until cheese is melted. Drizzle with 2 tablespoons peppercorn ranch dressing and garnish with 1⁄2 teaspoon chopped parsley.

To reduce prep time, this recipe can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends.


Inspired. Incredible. In a Hurry.

Old Tavern Sausage and Potatoes This hearty meat-and-potatoes dish can be served any time of day. The traditional taste of hashbrowns gives this entrée wide appeal, while Polish sausage, apples, horseradish mustard, and cheddar cheese give it a unique flavor. INGREDIENTS Golden Grill Hashbrown Potatoes, refreshed Salt Black pepper, fresh-ground Butter-flavored oil Butter-flavored oil Yellow onion, fresh, slivered Green bell pepper, fresh, 1⁄4" diced Red Delicious apple, fresh, cored, 1 ⁄2" diced Polish sausage links, fully cooked, 11⁄2" bias-sliced Thyme, fresh, chopped Horseradish mustard, commercially prepared Honey Cheddar cheese, mild, shredded ®

Horseradish-Mustard Sauce Horseradish mustard, commercially prepared Sour cream Honey

WEIGHT

MEASURE

9 lb.

1 carton (1 gal.) as needed 2 tbsp. as needed 1 ⁄2 cup 6 cups 6 cups 3 qt.

2 lb. 2 lb. 4 oz. 3 lb.12 oz. 4 lb. 8 oz. 2 oz.

12 oz.

⁄3 cup 1 ⁄2 cup 1

3 ⁄4 cup 3 cups

21⁄2 cups 21⁄2 cups 1 cup

Yield: 48 servings

Nutritional Information Per Serving

I N ST R U C T I O N S 1. Season hashbrowns with salt and pepper. Grill 1 cup on well-oiled grill at 375° to 400°F for 3 to 4 minutes, or until edges are golden brown. Place in full-size steamtable pan. 2. In large skillet, heat oil. Sauté next 2 ingredients until crisp-tender. 3. Add next 3 ingredients; continue to cook until sausage is heated thoroughly. Remove from heat. 4. Add next 2 ingredients; gently stir to blend. Hold warm. 5. Top hashbrowns with sausage mixture. Sprinkle with cheese; place under salamander or broiler until cheese is melted. Divide into individual servings. 6. Combine remaining ingredients in large bowl; whisk well to blend. Hold chilled. 7. For each serving: Portion 2 ounces sauce into individual ramekin; place on plate with serving of sausage and potatoes.

498 KCAL, 11.1 g Protein, 31.8 g Fat, 43.8 g Carbohydrate, 42 mg Cholesterol, 759 mg Sodium, 2.8 mg Iron, 119 mg Calcium, 435 IU Vitamin A, 0.25 mg Thiamin, 0.14 mg Riboflavin, 289 mg Potassium, 1.38 mg Zinc, 1.8 mg Niacin, 194 mcg Vitamin B6, 0.76 mcg Vitamin B12

More Ideas To Build On • Use dried thyme instead of fresh for convenience. • Use a frozen onion and pepper blend to save time and labor. • Add prepared horseradish for a little more zing. • Serve alongside scrambled eggs and fresh fruit for a unique breakfast entrée. • To create individual servings, place 1 hashbrown patty on center of plate. Arrange 3 ounces Polish sausage on top of patty. Top with 1⁄2 cup vegetable and apple mixture and sprinkle with 2 tablespoons cheddar cheese. Drizzle 2 tablespoons horseradish-mustard sauce around plate and garnish with fresh thyme sprig.

To reduce prep time, this recipe can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends.


Inspired. Incredible. In a Hurry.

Galette di Giardiniera Serve an unusual breakfast treat with these omelette-style eggs with crumbled Italian sausage, sautéed button mushrooms, and fresh rosemary. Add variety by finishing off this flavorful entrée with picante, marinara, or other sauces. INGREDIENTS Golden Grill® Hashbrown Potatoes, refreshed Salt Black pepper, fresh-ground Butter-flavored oil Butter-flavored oil Eggs, whole, beaten Italian sausage, cooked, crumbled Button mushrooms, fresh, sliced, sautéed Mozzarella cheese, shredded Cheddar cheese, shredded Yellow onion, fresh, thin-sliced, separated into rings Rosemary, fresh, chopped Marinara sauce, commercially prepared Rosemary sprigs, fresh

WEIGHT

MEASURE

9 lb.

4 lb. 8 oz.

1 carton (1 gal.) as needed 2 tbsp. as needed 2 cups 96 (6 qt.) 12 cups

2 lb. 4 oz.

6 cups

3 lb. 3 lb. 2 lb. 4 oz.

12 cups (3 qt.) 12 cups (3 qt.)

6 oz.

1 cup 3 qt. 48

Yield: 48 servings

I N ST R U C T I O N S 1. Season hashbrowns with salt and pepper. Grill 2⁄3 cup on welloiled grill at 375° to 400°F for 3 to 4 minutes. Grill on only one side; hold warm. 2. Heat oil in omelette pan over medium heat. 3. Add 4 ounces beaten egg; do not stir. 4. Quickly layer evenly with 1⁄4 cup sausage and 2 tablespoons mushrooms. Cook until egg bottom is set. Remove from heat. 5. Sprinkle galette with 1⁄4 cup of each cheese; layer evenly with 6 to 8 rings of onion. 6. Assembly: Place under salamander or broiler until cheese is melted and egg is completely cooked. Remove; sprinkle with 1 teaspoon rosemary. 7. For each serving: Portion grilled hashbrowns on center of plate. Top with prepared galette; ladle with 1⁄4 cup sauce. Garnish with 1 rosemary sprig.

Nutritional Information Per Serving 759 KCAL, 35.7 g Protein, 53.2 g Fat, 32.6 g Carbohydrate, 451 mg Cholesterol, 1337 mg Sodium, 3.2 mg Iron, 445 mg Calcium, 1529 IU Vitamin A, 0.39 mg Thiamin, 0.83 mg Riboflavin, 612 mg Potassium, 3.77 mg Zinc, 3.4 mg Niacin, 428 mcg Vitamin B6, 1.79 mcg Vitamin B12

More Ideas To Build On • For line service, portion grilled hashbrowns in a full-size steamtable pan and layer with scrambled eggs, crumbled sausage, sautéed mushrooms, cheese, and onions. Drizzle with marinara and garnish with chopped rosemary. • Use other commercially prepared sauces as a quick and easy alternative to marinara. Consider cheddar cheese sauce, hollandaise sauce, or picante sauce. To reduce prep time, this recipe can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends.


Inspired. Incredible. In a Hurry.

Potatoes Milano Rich, creamy potatoes are combined with roasted garlic, fresh mushrooms, and crisp bacon to create a base for ham or chicken. This flavorful dish is garnished with Parmesan cheese and roasted garlic for a distinctive Italian flair. INGREDIENTS Water, boiling Classic Casserole® Scalloped Potatoes O’Brien Style Butter, unsalted Chicken, roasted, natural proportion, 3⁄4” diced Mushrooms, fresh, sliced, sautéed Parmesan cheese, shredded Heavy cream Roasted garlic, minced Bacon, cooked crisp, crumbled Green onion, minced Parmesan cheese, shaved

WEIGHT

MEASURE

I N ST R U C T I O N S 1. Preheat oven to 400°F (350°F convection).

4 oz. 1 lb. 8 oz.

4 qt. 1 carton with 2 seasoning packets 1 ⁄2 cup 6 cups

1 lb. 2 oz.

3 cups

3. Add potato slices and next 5 ingredients; mix thoroughly.

1 lb.

4 cups 2 cups 1 ⁄4 cup 2 cups 1 ⁄2 cup

4. Bake in conventional oven for 45 to 50 minutes, uncovered.

2 oz. 8 oz. 3 oz. 8 oz.

2. In full-size steamtable pan, combine water with seasoning packets and butter; whisk.

5. Sprinkle casserole evenly with remaining ingredients. Divide into individual servings.

Yield: 24 servings

Nutritional Information Per Serving 481 KCAL, 23.5 g Protein, 26.9 g Fat, 36.1 g Carbohydrate, 74 mg Cholesterol, 1461 mg Sodium, 1.3 mg Iron, 416 mg Calcium, 670 IU Vitamin A, 0.12 mg Thiamin, 0.26 mg Riboflavin, 238 mg Potassium, 1.54 mg Zinc, 4.5 mg Niacin, 234 mcg Vitamin B6, 0.61 mcg Vitamin B12

More Ideas To Build On • To prepare individual servings: portion 2 cups baked casserole in 8-oz. gratin dish. Place on sheet pan and put in oven for 10 minutes to brown. Sprinkle with 1 tablespoon bacon and 1 teaspoon green onions. Garnish with shaved Parmesan cheese. • Use diced ham instead of chicken for a great-tasting alternative. • Substitute light for heavy cream to lower calories and fat.

To reduce prep time, this recipe can be made with commercially prepared products, such as precut sautéed vegetables, marinated meats, and spice blends.


In today's modern market, expectations are higher than ever. Customers want good food at a good value—but they crave excitement within that familiar realm. A creative side dish can add flair and command a higher menu price. More than half of customers interviewed said they will revisit—or even choose—a restaurant based on a great side dish.1 And sides allow customers to experiment with new flavors without committing to an entire meal. Savvy operators are discovering all kinds of ways to elevate potatoes to new creative heights. 1 Land O' Lakes Foodwire Consumer Survey, September 23, 1999

Add a side kick. Bold flavor is still big news, so add a zing of spice to potatoes, such as red onions or Buffalo seasoning. Put your best side forward. Add your most exciting potato side dishes to the appetizer menu to capitalize on the sharing and sampling trend. Blue Cheese Potato Puffs or the Martinique Potato Stack (see recipes) make great appetizers or sharable dishes. Today's Most Popular and Creative Sides 1. 2. 3. 4. 5.

Flavored Mashed Potatoes (beyond garlic) Comfort Sides (scalloped potatoes, stuffing) Grilled and Roasted Vegetables Grains (couscous, barley, basmati rice) Rösti (Swiss-style potato pancakes)

Source: ID The information source for managers and DSRs

Will the renewed interest in comfort foods “cancel out” the ethnic/bold flavor trend? “No, but bold flavors will have to jockey for position. The marketplace is big


enough that both trends can exist concurrently. In fact, the same person may juggle bold and comfort food preferences on a daily basis.” Art Siemering Editor-in-Chief, The Food Channel® TrendwireTM

Borrowing Ideas from the Big Guys Flavored Mashed Potatoes on the Menu of Top Chains Garlic Spinach White Cheddar Artichoke Gorgonzola Smoked Jalepeño Chile Source: Menutrends 2001, Top 500 Report

Everyone needs a spark to fuel new ideas. Here are a few favorite resources. Books: Cover-to-Cover Creativity Simple and Tasty Side Dishes, Frank R. Blenn A Passion for Potatoes, Lyndie Marshall On the Side, Joyce Goldstein and Chuck Williams Charlie Trotter Books Barefoot Contessa Books, Ina Garten Food Shows: Nonstop Ideas z

z z z z z z z

Fancy Food Show (National Assoc. for the Specialty Food Trade), Jan., May, July Intl. Assoc. of Culinary Professionals Annual Convention, April Restaurant Hotel-Motel Show (National Restaurant Assoc.), May Las Vegas International Hotel and Restaurant Show, June Southwest Foodservice Expo, June American Culinary Federation National Convention, July Western Foodservice and Hospitality Expo, Aug. MUFSO Show, Sept.

Visit our Newsroom for current show dates and information.

Garnishing Potato Side Dishes Customers will pay more for foods that look as enticing as they taste. With just a few easy tricks, you can elevate your potatoes to true masterpieces. Get creative with multiple colorful sauces in squeeze bottles, such as marinara, olive oil, or thinned sour cream. Fresh herbs, cheeses, and pesto are

11/17/2006


also easy garnishes for potatoes. Partner potatoes with the entrée for a wholeplate presentation. The side and the main protein can be stacked to achieve height and drama. Just remember that garnishes should look randomly applied and genuinely delicious. An executive chef at a QSR says, “We never want food to look perfect, like it was mass produced... People like things that look homemade.”2 2Chain Leader, May 2000

Comfort Foods: Now More than Ever Today, nearly three-quarters of Americans say they're examining their lives and priorities more closely than ever.3 When dining out, there is a new insistence on the familiar foods we really like. Topping the list of comfort-food favorites is potatoes. The challenge? Keeping potatoes fresh and exciting while maintaining their home-style appeal. You can add a new twist or regional flavor, but always keep one thing constant. For example... 1. Introduce a new form while keeping the flavors traditional. - The All-American Potato Bake features classic baked potato flavors in a new casserole form. (See recipe.) 2. Introduce a new flavor, but keep the form of the food familiar. - The New England Potato Purée is an example of a mashed potatoes form with unexpected flavors. (See recipe.) Remember, a customer's view of down-home comfort food depends on the place he calls “down home.” A dish that may seem exotic or ethnic to some diners is just “grandma's cooking” to others. 3Yankelovich, Inc., 2001

College “Comfort foods are not something students necessarily had when they were children. They're retro foods almost. One of our most popular specials is 'smashed' potatoes.” Frank X. Gladu, Foodservice Dir., Vanderbilt University, Nashville, TN

Heathcare “I'd define it more as 'American food.'...We're selling a lot of 'red, white and blue.' If you stick an American flag in a cupcake, it sells.” Tom Cooley, Dir. of Nutrition Services, St. Luke's Hospital, Bethlehem, PA

B&I “We really haven't changed our menus, but more customers are buying the comfort foods—plus they're looking to save a few bucks.”


Mike Franzese, Dir. of Dining Services, Prudential Securities, New York, NY Source: Reprinted by permission of Foodservice Director (Dec. 15, 2001) copyright VNU Media

From home-style to high-style, these ingredients are easy ways to stir in ontrend tastes. City Food (Urban, Not Pretentious) Blue Cheese, Toasted Walnuts, Thyme Comfort Food (Classic Feel-Good Foods) Olive Oil, Roasted Garlic, Rosemary American Roots Cuisine (American Favorites Using American Ingredients) Virginia Ham, Cranberries, Wisconsin Cheddar Cheese, Angus Beef, Barbecue Sauce, Scrambled Eggs Look for our next issue covering American Regional Cuisine.


All-American Potato Bake Smoky cheddar cheese gives a sophisticated twist to classic baked potato flavors in this hearty down-home casserole.

More Ideas to Build On

• Use sautéed mushrooms to add flavor. • Substitute dried chives for fresh. • Signaturize this casserole with a ramekin of your favorite barbecue sauce.

INGREDIENTS

WEIGHT

MEASURE

Potato Pearls® Golden Extra Rich, prepared

19 lb.

1 carton (21⁄2 gal.)

Bacon, cooked crisp, crumbled

5 oz.

2 cups

Chives, fresh, chopped

11⁄2 oz.

11⁄4 cups

Sour cream

40 oz.

5 cups

2 lb. 8 oz.

10 cups

Smoky cheddar cheese, shredded

Yield: 48 servings Nutritional Information Per Serving

I N ST R U C T I O N S 1. Preheat oven to 400°F (350°F convection). 2. Combine first 4 ingredients; mix thoroughly.

• Bake in individual crocks for an inviting, home-style plate presentation. • Serve alongside all-American

3. Spread mixture evenly into 2 full-size steamtable pans.

favorites such as buttermilk

4. Top with cheddar cheese; bake in conventional oven for 15 to 20 minutes or until cheese is melted and golden brown.

pork ribs.

5. For each serving: Portion 11⁄4 cups on plate. Garnish with fresh chives if desired.

308 KCAL, 12.5 g Protein, 14.8 g Fat, 31.3 g Carbohydrate, 39 mg Cholesterol, 855 mg Sodium, 0.8 mg Iron, 284 mg Calcium, 478 IU Vitamin A, 0.03 mg Thiamin, 0.04 mg Riboflavin, 51 mg Potassium, 0.17 mg Zinc, 0.2 g Niacin, 13 mcg Vitamin B6, 0.32 mcg Vitamin B12

fried chicken or barbecue


Blue Cheese Potato Puffs The robust flavors of blue cheese and Japanese breadcrumbs explode in this crowd-pleasing side dish. Great with steak or roast beef.

More Ideas to Build On

• For easy line service or catering, place the potato mixture in a full-size steamtable pan, top with the breadcrumbs, and bake. • Complement this side dish with spicy Buffalo dipping sauce.

INGREDIENTS

WEIGHT

Water, boiling Potato Pearls® Golden Extra Rich, prepared, warm

MEASURE

11⁄2 gal. 19 lb.

Salt

1 carton (21⁄2 gal.) 1 ⁄2 tsp. 1

151⁄4 cups

Blue cheese, crumbled

4 lb. 8 oz.

Eggs, divided

40 oz.

20

Milk

24 oz.

3 cups

Breadcrumbs Japanese-seasoned, commercially prepared

18 oz.

2 qt.

Yield: 48 servings Nutritional Information Per Serving 766 KCAL, 17.6 g Protein, 57.3 g Fat, 40.2 g Carbohydrate, 134 mg Cholesterol, 1170 mg Sodium, 1.4 mg Iron, 308 mg Calcium, 486 IU Vitamin A, 0.03 mg Thiamin, 0.31 mg Riboflavin, 159 mg Potassium, 1.45 mg Zinc, 0.5 g Niacin, 110 mcg Vitamin B6, 0.83 mcg Vitamin B12

I N ST R U C T I O N S

1. Pour boiling water into large bowl. Add potatoes and salt; blend. 2. Combine cheese and 10 eggs; mix until thoroughly combined. Cover and chill. 3. Combine remaining eggs and milk. 4. Form potato mixture into 2" (3 oz.) round cakes. 5. Coat each cake with egg wash and then with breadcrumbs. Deep-fry at 350°F until golden brown; drain. 6. For each serving: Place 3 potato puffs on plate.

• Buffalo chicken wings and balsamic glazed grilled chicken are perfect partners for these creamy, cheesy sides. • Make smaller puffs for appetizers or sampler plates.


Potato Cakes A La Provence Comfort food comes alive with style! Herb-flavored cream cheese adds robust, intense flavor to creamy mashed potato cakes pan-fried until golden brown.

More Ideas to Build On

• For added flavor, drizzle these robust cakes with commercially prepared sun-dried tomato or Alfredo sauce. • Serve with short ribs or broiled snapper.

INGREDIENTS

WEIGHT

Water, boiling Potato Pearls® Golden Extra Rich

Eggs, divided Milk Breadcrumbs, Italian-seasoned, commercially prepared

I N ST R U C T I O N S

1 ⁄2 gal.

1. Pour boiling water into large bowl. Add potatoes and salt; blend. 2. Combine potato mixture, cheese, and 10 eggs; mix thoroughly and chill. 3. Combine remaining eggs and milk.

1

19 lb.

Salt Cream cheese, herb-flavored

MEASURE

1 carton (21⁄2 gal.) 11⁄2 tsp.

7 lb.

31⁄2 qt.

40 oz.

20

24 oz.

3 cups

2 lb. 4 oz.

2 qt.

Oil

as needed

Yield: 48 servings Nutritional Information Per Serving 964 KCAL, 14.9 g Protein, 81.5 g Fat, 46.2 g Carbohydrate, 179 mg Cholesterol, 1542 mg Sodium, 1.8 mg Iron, 138 mg Calcium, 843 IU Vitamin A, 0.05 mg Thiamin, 0.18 mg Riboflavin, 108 mg Potassium, 0.51 mg Zinc, 0.6 g Niacin, 70 mcg Vitamin B6, 0.30 mcg Vitamin B12

4. Form potato mixture into 3" diameter (41⁄2 oz.) cakes. 5. Coat each cake with egg wash, then with breadcrumbs. Pan-fry cakes in 1⁄2" olive or vegetable oil. Cook both sides until golden brown. 6. For each serving: Place 2 cakes on plate. Garnish with fresh parsley if desired.

• Form cakes into dollarsize patties to create a show-stopping appetizer.


Hungarian Mashed Potatoes Savor the taste of Hungary in these delicious mashed potatoes flavored with sweet paprika and enriched with sour cream.

More Ideas to Build On

• Substitute cream cheese for the sour cream to create another creamy version of these potatoes. • Add a spicy kick with a touch of cayenne pepper. • Grilled halibut or braised

INGREDIENTS

Potato Pearls® Golden Extra Rich, prepared, warm Sour cream Chives, fresh, chopped Hungarian paprika White pepper

WEIGHT

MEASURE

19 lb.

1 carton (21⁄2 gal.)

1. Combine all ingredients; mix thoroughly.

5 lb. 8 oz. 11⁄2 oz.

21⁄2 qt. 11⁄4 cups

2. For each serving: Place 13⁄4 cups potatoes on plate. Garnish with fresh chives if desired.

31⁄2 oz.

⁄4 cup 2 tsp.

3

Yield: 48 servings Nutritional Information Per Serving 265 KCAL, 6.0 g Protein, 12.0 g Fat, 33.7 g Carbohydrate, 23 mg Cholesterol, 529 mg Sodium, 1.3 mg Iron, 109 mg Calcium, 1702 IU Vitamin A, 0.03 mg Thiamin, 0.11 mg Riboflavin, 126 mg Potassium, 0.23 mg Zinc, 0.4 g Niacin, 10 mcg Vitamin B6, 0.16 mcg Vitamin B12

I N ST R U C T I O N S

beef brisket are ideal flavor complements.


New England Potato Purée

More Ideas to Build On

• For an added decadence of sweet and savory flavors,

Add a harvest of flavors to your menu with

top this tasty side dish

this sensational Native American dish that

with maple syrup and

combines mashed potatoes, brown sugar, roasted butternut squash, and nutmeg.

toasted pecans. • Use canned pumpkin instead of butternut squash. • Serve with honey-maple

INGREDIENTS

WEIGHT

MEASURE

Potato Pearls® Golden Extra Rich, prepared, warm

19 lb.

Butternut squash, roasted, smashed

6 lb.

3 qt.

Light brown sugar

2 lb. 8 oz.

51⁄3 cups

Nutmeg

1 carton (21⁄2 gal.)

5 tbsp.

I N ST R U C T I O N S 1. Combine all ingredients; mix thoroughly. 2. For each serving: Place 13⁄4 cups potatoes on plate. Garnish with sprinkle of nutmeg if desired.

Yield: 48 servings Nutritional Information Per Serving 263 KCAL, 4.6 g Protein, 1.1 g Fat, 59.5 g Carbohydrate, 0.0 mg Cholesterol, 512 mg Sodium, 1.5 mg Iron, 89 mg Calcium, 3970 IU Vitamin A, 0.04 mg Thiamin, 0.01 mg Riboflavin, 245 mg Potassium, 0.13 mg Zinc, 0.6 g Niacin, 76 mcg Vitamin B6, 0 mcg Vitamin B12

glazed pork loin or roasted Cornish game hen for a bounty of homespun flavors.


Apple Sausage Stuffing The sweetness of apples blended with the savory taste of sausage, sage,

More Ideas to Build On

• Use dried sage and dried apples instead of fresh. • Complement the flavors of this robust stuffing with

and hashbrown potatoes creates this

a dollop of sour cream.

mouthwatering low-country stuffing.

• A perfect accompaniment

INGREDIENTS

WEIGHT

Redi-Shred® Hashbrown Potatoes, refreshed

9 lb.

Butter or margarine Potato Pearls® Golden Extra Rich, prepared, warm

19 lb.

MEASURE

1 carton (1 gal.)

1. Preheat oven to 525°F (450°F convection).

11⁄2 cups

2. Fold butter or margerine into refreshed hashbrowns.

1 carton (21⁄2 gal.) 11⁄2 tsp.

Salt

I N ST R U C T I O N S

⁄4 tsp.

Black pepper

1

Sage, fresh, chopped

3

⁄4 cup

Apples, 1⁄8" sliced, sautéed

6 lb.

4 qt.

Sausage, crumbled, browned

3 lb.

3 qt.

Yield: 96 servings Nutritional Information Per Serving 230 KCAL, 4.2 g Protein, 12.0 g Fat, 26.4 g Carbohydrate, 21 mg Cholesterol, 416 mg Sodium, 0.7 mg Iron, 33 mg Calcium, 256 IU Vitamin A, 0.05 mg Thiamin, 0.02 mg Riboflavin, 61 mg Potassium, 0.19 mg Zinc, 0.3 g Niacin, 36 mcg Vitamin B6, 0.12 mcg Vitamin B12

3. Add remaining ingredients; mix thoroughly; divide. Place in two full-size steamtable pans. 4. Bake in conventional oven for 8 to 10 minutes or until mixture is browned. 5. For each serving: Place 1 cup stuffing on plate. Garnish with fresh sage if desired.

to grilled pork chops or sliced roasted turkey.


Martinique Potato Stack The exotic flavors of the Caribbean are captured in this side dish that tantalizes the eyes as well as the palate.

More Ideas to Build On

• For a touch of elegance, garnish with shaved manchego cheese. • For ease of preparation, replace avocado with commercially prepared guacamole.

INGREDIENTS

Tomatoes, fresh, small dice

WEIGHT

3 lb.

MEASURE

I N ST R U C T I O N S

11⁄2 qt.

1. Combine first 4 ingredients; mix thoroughly and set aside.

11⁄2 tsp.

Salt Black pepper

⁄4 tsp.

1

Olive oil

8 oz.

1 cup

Golden Grill® Hashbrown Potatoes, refreshed

9 lb.

1 carton (1 gal.)

Cilantro, fresh, chopped

11⁄4 oz.

1 cup

Avocado, fresh, small dice

2 lb.

11⁄2 qt.

Lime wedges, fresh (optional)

48

Yield: 48 servings Nutritional Information Per Serving 296 KCAL, 2.9 g Protein, 21.1 g Fat, 25.8 g Carbohydrate, 0.0 mg Cholesterol, 265 mg Sodium, 0.7 mg Iron, 18 mg Calcium, 339 IU Vitamin A, 0.04 mg Thiamin, 0.04 mg Riboflavin, 197 mg Potassium, 0.12 mg Zinc, 0.6 g Niacin, 84 mcg Vitamin B6, 0 mcg Vitamin B12

2. Combine next 2 ingredients; season with salt and pepper to taste. 3. Brown 2⁄3 cup hashbrown mixture on well-oiled grill at 375° to 400°F for 3 to 4 minutes. Grill on only one side until edges are golden brown. 4. For each serving: Place hashbrowns on plate and top with 2 tablespoons each of tomatoes and avocado. Garnish with 1 lime wedge if desired.

• For an island-inspired meal, serve with shrimp skewers, pan-seared scallops, or chunks of fresh grilled fish.


Country German Potato Salad Served warm, this rich salad loaded with bacon has a surprisingly tangy twist that will keep customers coming back for more.

More Ideas to Build On

• Substitute Italian dressing for the red wine vinaigrette and top with Parmesan cheese for a flavor variation. • Bake in individual ramekins to personalize this nontraditional German salad.

INGREDIENTS

WEIGHT

Water, boiling

3 1⁄2 qt.

Classic Casserole® Scalloped Potatoes O’Brien Style

1 carton with 2 seasoning packets

Red wine vinaigrette (lightly colored), commercially prepared Bacon, cooked crisp, crumbled

MEASURE

2 cups

5 1⁄2 oz.

2 cups

Yield: 24 servings Nutritional Information Per Serving 254 KCAL, 4.8 g Protein, 8.9 g Fat, 37.4 g Carbohydrate, 7 mg Cholesterol, 1089 mg Sodium, 0.4 mg Iron, 56 mg Calcium, 189 IU Vitamin A, 0.04 mg Thiamin, 0.02 mg Riboflavin, 32 mg Potassium, 0.21 mg Zinc, 0.5 g Niacin, 18 mcg Vitamin B6, 0.11 mcg Vitamin B12

I N ST R U C T I O N S

1. Preheat oven to 400°F (350°F convection). 2. In full-size steamtable pan, combine seasoning packets, water, and vinaigrette. Whisk well to blend. 3. Add bacon and potato slices; mix thoroughly. 4. Bake in conventional oven for 35 to 40 minutes. 5. For each serving: Place 3 ⁄4 cup of casserole on plate. Garnish with fresh parsley if desired.

• Serve with hearty pork sausage or meatballs.


Potato Tatin Roasted red peppers add color and sweetness to au gratin

More Ideas to Build On

• Intensify the flavor of this savory side dish by adding capers.

potatoes for a satisfying side • For line serving or catering,

dish that’s both effortless

bake the entire dish in a

and incredible.

full-size steamtable pan. • Serve with baked meat

INGREDIENTS

WEIGHT

Classic Casserole Au Gratin Potatoes

Roasted red peppers, canned, drained, 1 ⁄8" julienne

MEASURE

1 carton with 2 seasoning packets

®

30 oz.

Butter, unsalted

11⁄2 cups

as needed

Yield: 24 6-oz. ( 3⁄4 cup) servings Nutritional Information Per Serving 202 KCAL, 3.1 g Protein, 5.8 g Fat, 34.6 g Carbohydrate, 2 mg Cholesterol, 834 mg Sodium, 0.5 mg Iron, 59 mg Calcium, 1748 IU Vitamin A, 0.02 mg Thiamin, 0.02 mg Riboflavin, 0 mg Potassium, 0 mg Zinc, 0 g Niacin, 0 mcg Vitamin B6, 0 mcg Vitamin B12.

I N ST R U C T I O N S

loaf or pot roast for

1. Preheat oven to 400°F (350°F convection).

a colorful update to

2. Prepare potatoes according to package directions. 3. Add peppers and evenly distribute mixture into individually buttered ramekins. 4. Bake in conventional oven for 30 to 40 minutes or until potatoes are tender.

classic comfort foods.


Just like its people, America’s cuisine—from New England to the Northwest—nearly defies definition. It is unique, colorful, inventive, genuine, and full of tradition. That’s because the history and culture of the people of each region have characteristics that make its cuisine distinct. Immigrants settling in America brought their own cooking styles with them. And when those methods combined with available local ingredients, unique regional cuisines were born. (For example, the dark roux used in Cajun and Creole gumbos is derived from a classic French preparation process, but made smokier and thicker with Native American filé powder.) Many ingredients associated with foreign foods—such as tomatoes and peppers—are actually American originals. In fact, the indigenous American potato has been adapted to the cuisine of nearly every region. Serving potatoes with a regional twist is an ideal way to let your customers travel the cuisines of our nation while staying in their own comfort zone. Source: The Art InstitutesSM American Regional Cuisine, Copyright 2002, Education Management Corp.

Three Defining Factors of Regional Cuisine 1. Cooking Methods 2. Spices and Herbs 3. Local Ingredients

Early American Cooking The cuisine of New England is considered the foundation of American regional fare. Pilgrims landing at Plymouth Rock found a terrain vastly different from their homeland, and had to quickly adapt for survival. Native Americans taught the colonists cooking methods like smoking and curing, and how to cultivate beans, squash, and corn. Today’s single-pot dishes such as succotash, chowder, stew, hash, and baked beans are adapted from Native American cooking. For dessert, molasses and maple syrup


replaced the sugar in the colonists’ English puddings and pies. Today the foods of New England are a proud part of our heritage. Pumpkin pie and cranberries—indigenous to New England—continue as the superstars of our Thanksgiving celebration. Source: The Art InstitutesSM American Regional Cuisine, Copyright 2002, Education Management Corp.

Promoting Regional Fare The way you talk about authentic ingredients is one of the biggest draws of serving American regional cuisine. Customers are interested in the unique origins of food, so be sure to give emphasis to specialty ingredients, as well as to the flavors typical of the regions. You’ll add interest and a higher perceived value. We’ve included menu descriptors for each of our regional recipes. Here are some other ways to promote American fare. z

z

z

z

Pick a flavor destination. Serve the foods, wear the clothes, play the music, and use the language typical of one part of the country to highlight its specialties. Go coast to coast. Devote a special menu to diverse dishes from all across the country. Or offer a sampler platter that allows customers to try a little of everything. Have a local favorites section of your menu. Every region has its own taste preferences, so give your customers what they love. Talk the talk. Have waitstaff use authentic ingredient descriptions, such as Alaskan crab, Kentucky ham, chipolte peppers, or Andouille sausage.

Our continuing sense of national pride feeds our enthusiasm for all things American. In fact, American cuisine has evolved to a point where our regional specialties are becoming more popular than some of the most well-known international dishes. Source: Oxygen™ Media, “American Pie: Discovering the Country’s Cuisine.”

“I was born in South America, so I like to fuse traditional food with something different. For example, we serve Maryland Blue Crab cakes with jalapeno rémoulade. Or Cajun salmon with a mango cranberry glaze. It’s something customers can’t get just anywhere.” Chris Bates Executive Chef Cousino’s Navy Bistro


Try Chef Bate’s recipe for Navy Bistro Crusted Tuna available online. Get your inspiration from the chains! Today’s key players offer regional fare from sea to shining sea. N’Awlins Skillet—Applebee’s Gulf Coast Spinach Bake—Eat’n Park Luau Salad—Cheesecake Factory Southwestern Egg Rolls—Chili’s Tupelo Chicken Tenders—Hard Rock Café Key West Fish—Ruby Tuesday St. Louis-Style BBQ Ribs—T.G.I. Friday’s Southwest Santa Fe Burger—Country Kitchen Navajo Grilled Chicken Pasta—Houlihan’s Lake Superior Fish Fry—McCormick & Schmick’s Source: Chain Account Menu Survey, Vol. 17, 1st half 2002

Here are examples of the native ingredients and cultural specialties you’ll find throughout our land of plenty.

New England Chowders and Stews Lobster Turkey Maple Syrup Pumpkin

Midwest Corn Black Walnuts Root Vegetables Sausage Cheese

Louisiana Gumbo Jambalaya Shrimp, Crawfish, Oysters Po’ Boy and Muffuletta Pecan Pralines

Southwest Chiles Cilantro Salsa Tortillas Flan


Florida Shrimp Key Limes Fruit Salsas Hot Peppers Tuna

Northwest Apples Alaskan King Crab Wild Mushrooms Berries Microbrewed Beers


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Alaskan Crab and Chive Potatoes with Cream Sauce

More Ideas to Build On

• Use flaked white fish or shrimp for wonderful lowercost alternatives to crabmeat.

The bounty of the Pacific Northwest yields Alaskan crab gently folded into fluffy mashed potatoes with chives. Finished with velvety cream sauce.

• Pipe potatoes from a star-tip pastry bag for a signature look. • Substitute mild cheese, Mornay sauce, hollandaise

WEIGHT

MEASURE

I N ST R U C T I O N S

sauce, or beurre blanc for

Lemon peel, dried

2 tbsp. + 2 tsp.

the white sauce.

Dill, dried, whole

2 tbsp. + 2 tsp.

1. Add first 2 ingredients to boiling water to rehydrate.

Water, boiling Potato Pearls® Golden Extra Rich Crabmeat, snow

2 gal. 21⁄2 lb. 2 lb. 12 oz.

White sauce, commercially prepared Chives, fresh, chopped

1 carton

9 cups

⁄2 oz.

1

⁄4 cup

1

Yield: 48 servings Nutritional Information Per Serving 95KCAL, 5.4g Protein, 4.2g Fat, 8.7g Carbohydrate, 22mg Cholesterol, 492mg Sodium, 0.8mg Iron, 79mg Calcium, 44+IU Vitamin A, 0.00+mg Thiamin, 0.00+mg Riboflavin, 7+mg Potassium, 0.01+mg Zinc, 0.0+mg Niacin, 3+mcg Vitamin B6, 0.00mcg Vitamin B12

2. Pour into potatoes; blend well.

• Serve with sautéed asparagus spears or broccoli florets

3. Stir in 1 lb. crabmeat; mix well. Reserve 6 oz. of the best leg meat for garnish.

and a fresh fruit garnish for an elegant catered luncheon.

4. Warm sauce to 140ºF. Hold until ready to use. 5. For each serving: Portion 61⁄4 oz. of potatoes. Top with 1⁄4 oz. crabmeat and 11⁄2 oz. white sauce. Garnish with 1⁄4 tsp. chives. ©2002 Basic American Foods 09/02

INGREDIENTS


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Corned Beef and Potato Casserole

More Ideas to Build On

• For additional menuing opportunities, substitute

Hearty mashed potatoes with parsley and sautéed onions are baked with braised cabbage and shaved corned beef brisket. An update on the classic New England Boiled Dinner.

roasted chicken or seafood for corned beef. • For added color and menu variety, add sliced fresh carrots to the cabbage. • Add toasted caraway seeds

WEIGHT

Corned beef brisket, 10 lb. fully cooked Cabbage, shredded 12 lb. Chicken stock 16 lb. Pickling spice (in a cheesecloth pouch) Water, boiling 3 lb. 12 oz. Potato Pearls® Golden Extra Rich Butter 2 lb. Onion, coarsely 5 lb. 6 oz. chopped Parsley, fresh, 2 oz. chopped

MEASURE

2 gal. ⁄4 cup

3

2 gal. 1 box 1 qt. 31⁄2 qt. 1 cup

Yield: 48 servings Nutritional Information Per Serving 334KCAL, 22.9g Protein, 20.3g Fat, 14g Carbohydrate, 96mg Cholesterol, 1677mg Sodium, 3.2mg Iron, 67mg Calcium, 204+IU Vitamin A, .06+mg Thiamin, 0.24+mg Riboflavin, 452+mg Potassium, 8.84+mg Zinc, 5.5+mg Niacin, 334+mcg Vitamin B6, 1.69+mcg Vitamin B12

I N ST R U C T I O N S

1. In a large pot, braise beef and cabbage in stock with spice until tender. 2. Remove beef, slice thin, and chop. Toss with cabbage; hold hot. 3. Pour boiling water into large bowl. Stir in potatoes; blend well. 4. Sauté onions in butter. Add to potatoes; stir in parsley. 5. In two full-size steamtable pans, evenly spread potatoes. Top with corned beef and cabbage mixture. 6. For each serving: Portion 11⁄2 cups casserole on plate. Garnish with large potato rosette.

to the cabbage for added flavor and appearance.

©2002 Basic American Foods 09/02

INGREDIENTS


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Navy Bistro Crusted Tuna

More Ideas to Build On

• Serve the tuna steak elevated

This signature Floribbean creation of Chef Chris Bates features fresh tuna steaks wrapped in a crunchy coating of hashbrowns and seafood spices. Served with tropical fruit salsa.

on a mound of crispy hashbrowns with a medley of steamed vegetables and tropical fruit salsa for a dramatic presentation.

Flour OLD BAY® Seasoning or seafood seasoning Salt Eggs Water Tuna steaks, 6-oz. Nature’s Own® Premium Hashbrown Potatoes, refreshed

WEIGHT

MEASURE

I N ST R U C T I O N S

3 cups ⁄4 cup + 2 tbsp.

1. Combine flour, seasoning, and salt. 2. Blend eggs and water. 3. Dust tuna steaks with seasoned flour, dip in egg wash, and coat with hashbrowns. Pack hashbrowns on steaks for complete coverage. 4. Deep-fry each tuna steak in 350°F fryer for 3 minutes. 5. For each serving: Portion 1 tuna steak on tossed greens with 2 oz. of tropical fruit salsa (see recipe below, or use commercially prepared).

1

9 lb. 41⁄2 lb.

2 tbsp. 12 3 ⁄4 cup 24 1 ⁄2 carton

Yield: 24 servings Nutritional Information Per Serving 453KCAL, 44.5g Protein, 21.5g Fat, 17.3g Carbohydrate, 168mg Cholesterol, 1336mg Sodium, 2.2+mg Iron, 78+mg Calcium, 237+IU Vitamin A, 0.81mg Thiamin, 0.23+mg Riboflavin, 807+mg Potassium, 1.18+mg Zinc, 17.1+g Niacin, 1564+mcg Vitamin B6, 1.10mcg Vitamin B12

Tropical Fruit Salsa INGREDIENTS Mixed fresh fruit (pineapple, cantaloupe, strawberries) Roma tomatoes Red onion Lime juice Lemon juice Vegetable oil Sugar substitute Salt Cumin Cilantro

MEASURE 1 cup 1 ⁄2 cup 1 tbsp. 1 tbsp. 1 tbsp. 2 tbsp. 1 pack 1 ⁄4 tsp. 1 ⁄4 tsp. 1 tbsp.

I N ST R U C T I O N S 1. Combine all ingredients. Chill to hold.

• To achieve medium-cooked tuna, cut the steaks to ⁄4" thickness.

3

• Try this recipe in the oven ©2002 Basic American Foods 09/02 Old Bay® is a registered trademark of McCormick & Company, Incorporated.

INGREDIENTS

with cod or halibut. Spray the potato-crusted fish with butter-flavored oil and bake at 400°F until the potatoes are golden brown and the fish is fully cooked.


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Santa Fe Potato Breakfast Stack

More Ideas to Build On

• When eggs are cooked to order, build the breakfast stack without eggs and serve topped with the guest’s choice of scrambled, fried, or poached eggs. • Promote the concept as a Huevos Rancheros Bar and offer a variety of Southwestern toppings and condiments. • Assemble a full-size steamtable pan: Divide potatoes in half. Place half evenly in pan. Pour 10 cups chili over potatoes. Layer remaining potatoes on top of chili. Place scrambled eggs over potatoes. Cut pan 4 by 6 into 24 servings. For each serving: Plate approximately 9 oz. potato/egg/chili mixture; top with 11⁄2 oz. salsa. • Substitute Southwest Chicken Chili for menu variety.

Tex-Mex comes to breakfast! Golden hashbrowns are layered with chunky Southwestern chili and scrambled eggs, and topped with zesty roasted salsa.

WEIGHT

MEASURE

9 ⁄2 lb.

1 carton

Nature’s Own Premium Hashbrown Potatoes, refreshed ®

Quick-Start Home Style Chili Mix ®

Ground beef

1

2 lb. 1 oz. 2 lb.

Water, hot Salsa, commercially prepared Green chiles, canned, chopped Eggs, scrambled

2 bags

1 gal. 2 lb. 2 oz.

2 qt.

1 lb.

2 cups

41⁄2 lb.

48

Yield: 48 servings Nutritional Information Per Serving 267KCAL, 11.4g Protein, 16.7g Fat, 16.1g Carbohydrate, 203mg Cholesterol, 515mg Sodium, 1.9mg Iron, 83mg Calcium, 406+IU Vitamin A, 0.04+mg Thiamin, 0.26+mg Riboflavin, 149+mg Potassium, 1.20+mg Zinc, 1.1+mg Niacin, 141+mcg Vitamin B6, 0.93+mcg Vitamin B12

I N ST R U C T I O N S

1. Grill potatoes as directed. 2. Prepare chili mix as directed, with next 2 ingredients. 3. In mixing bowl, combine next 2 ingredients. Strain salsa to remove excess liquid. 4. For each serving: Portion 1 ⁄3 cup hashbrowns on plate; portion #10 scoop of chili over hashbrowns; top with additional 1⁄3 cup hashbrowns; add #20 scoop scrambled eggs and heaping 1 oz. ladle of salsa. If desired, serve with sour cream and guacamole. ©2002 Basic American Foods 09/02

INGREDIENTS


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Potato Shrimp Fritters

More Ideas to Build On

• Serve with rémoulade sauce, ginger-spiked cocktail sauce, or honey-lemon tartar sauce and a lemon wedge.

A Bahamian favorite brought to Florida shores. Hashbrowns, Gulf shrimp, roasted bell peppers, and onions are folded together in spicy

• Scoop mixture into small balls with a #30 scoop, deep-fry, and serve as an appetizer.

Island-style batter made with coconut milk, and then pan-fried to perfection.

WEIGHT

Nature’s Own® Premium Hashbrown Potatoes, refreshed Pancake mix 3 Coconut milk Eggs Shrimp pieces, chopped Butter or oil OLD BAY® Seasoning or seafood seasoning Roasted pepper and onion vegetable blend, commercially prepared, frozen, thawed, chopped fine Butter or oil

91⁄2 lb. lb. 3 oz. 11⁄2 lb. 18 6 3⁄4 lb.

MEASURE

1 box 11⁄2 qt. 3 cups 33⁄4 cups 3 qt. + 11⁄2 cups 3 ⁄4 cup 5 tbsp.

4 1⁄2 lb.

6 cups

⁄4 cup

3

Yield: 48 servings Nutritional Information Per Serving 423KCAL, 20g Protein, 21.1g Fat, 36.5g Carbohydrate, 190mg Cholesterol, 1081mg Sodium, 3.8+mg Iron, 169+mg Calcium, 866+IU Vitamin A, 0.19+mg Thiamin, 0.25+mg Riboflavin, 281+mg Potassium, 1.18+mg Zinc, 2.8+mg Niacin, 152+mcg Vitamin B6, 1.03+mcg Vitamin B12

I N ST R U C T I O N S

1. Prepare potatoes as directed. 2. Combine next 3 ingredients. Add to potato mixture. 3. Sautée shrimp in butter or oil until tender; add to potato mixture. 4. Combine remaining ingredients in a large bowl. Add to potato mixture; mix thoroughly. 5. Form into balls using a #16 scoop. Flatten into 1⁄2"-thick fritters or cakes. 6. Pan fry in butter or oil on both sides until fully cooked and golden brown. Serve hot. 7. For each serving: Serve three 3-oz. fritters on tossed greens. Drizzle with tartar sauce.

©2002 Basic American Foods 09/02 Old Bay® is a registered trademark of McCormick & Company, Incorporated.

INGREDIENTS

• Create a show-stopping presentation by serving shrimp fritters with asparagus and lemon-cayenne-scented hollandaise sauce, and a light vinaigrette-dressed side salad. • Prepare fritters in advance and freeze.There is no need to thaw prior to cooking.


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Boston Potato and Clam Chowder

More Ideas to Build On

• Serve in a hollowed-out bread bowl.

Cast your net around the warm

• Try a variety of other easy

flavors of tender scalloped potatoes,

chowders—such as corn and potato—using scalloped

bacon, herbs, and clams simmered

potatoes, water, and heavy

in a rich cream soup base.

cream as a base. • Substitute shrimp, oysters, or INGREDIENTS Bacon, chopped

WEIGHT 8 oz.

Water, boiling Classic Casserole® Scalloped Potatoes, crushed Clams, chopped, canned, with juice

5 qt. 2 1⁄4 lb.

7 lb.

Heavy cream Parsley, fresh, chopped

MEASURE

1 carton with 2 seasoning packets 4 28-oz. cans 2 qt.

as needed

I N ST R U C T I O N S

flaked whitefish for delicious

1. In large stockpot, brown bacon. Drain grease and reserve.

Seafood Chowder. (Darkfleshed oily seafood shouldn’t

2. Add water, seasoning packets, and crushed dried potatoes; bring to a boil. Reduce heat to a simmer and cook until potatoes are tender (about 40 minutes). Stir frequently.

be used in a New England cream-based chowder.) • Substitute milk for cream for a lighter alternative.

3. Drain clams and reserve juice. Add juice and cream to potatoes; simmer until chowder begins to thicken.

Yield: 48 servings Nutritional Information Per Serving 390KCAL, 14.8g Protein, 28.0g Fat, 20.5g Carbohydrate, 148mg Cholesterol, 787mg Sodium, 3.3mg Iron, 303mg Calcium, 1415+IU Vitamin A, 0.02+mg Thiamin, 0.08+mg Riboflavin, 56+mg Potassium, 0.20+mg Zinc, 0.1+g Niacin, 997+mcg Vitamin B6, 0.14+mcg Vitamin B12

5. For each serving: Ladle 3 ⁄4 cup into soup cup. Garnish with parsley. Serve with oyster crackers.

©2002 Basic American Foods 09/02

4. Add clams and bacon; heat thoroughly.


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Potato Gumbo Bake

More Ideas to Build On

• Replace the Andouille

Hear sounds of zydeco when you delve

sausage with low-fat turkey

into the rich Creole flavors of chicken,

sausage to reduce calories.

Andouille sausage, and vegetables

• Prepare without the chicken

combined with au gratin potatoes in

and sausage, and serve topped with a 6-oz. portion

creamy spiced-tomato sauce.

of blackened chicken or snapper for an upscale Classic Casserole® Au Gratin Potatoes Water, boiling Creole sauce, commercially prepared Chicken, smoked, pulled Andouille sausage, fully cooked, sliced Roasted pepper and onion vegetable blend, commercially prepared, frozen, thawed Okra, whole, frozen, thawed

WEIGHT

8 lb.

MEASURE

• Replace the okra with sliced carrots or cut corn for added variety.

3. Add remaining ingredients; blend well.

33⁄4 lb. 21⁄4 lb. 2 ⁄4 lb.

2 ⁄2 qt.

21⁄4 lb.

21⁄4 qt.

1

version.

I N ST R U C T I O N S

1 carton with 1 1. Preheat oven to 400˚F seasoning packet (350˚F convection). 4 qt. 2. Combine potatoes and 1 qt. water in large mixing bowl. Add seasoning packet.

1

Yield: 24 servings Nutritional Information Per Serving 508KCAL, 35.9g Protein, 22.3g Fat, 39.3g Carbohydrate, 99+mg Cholesterol, 1630mg Sodium, 2.5+mg Iron, 152mg Calcium, 929+IU Vitamin A, 0.40+mg Thiamin, 0.21+mg Riboflavin, 440+mg Potassium, 1.97+mg Zinc, 11.9+mg Niacin, 657+mcg Vitamin B6, 0.75+mcg Vitamin B12

4. Pour into full-size steamtable pan. Cover with aluminum foil (to prevent sugars from burning). Bake in conventional oven for 45 minutes. Stir halfway through bake time. 5. For each serving: Cut pan 6 by 4 into 24 12-oz. servings. ©2002 Basic American Foods 09/02

INGREDIENTS


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Ham, Spinach, and Mushroom Gratin

More Ideas to Build On

• Replace the ham with diced or shredded turkey

From the heartland comes creamy oven-baked au gratin potatoes brimming with a harvest of country ham, spinach, mushrooms, and melted white cheddar cheese.

and the cheddar cheese with mozzarella. • Omit the ham and serve as a vegetarian entrée or side dish. • Add an Italian twist by

Water, boiling Classic Casserole® Au Gratin Potatoes Butter Mushrooms, fresh, sliced Ham, diced 1⁄2" Spinach, chopped, frozen, thawed, drained Cheddar cheese, white, sharp, shredded

WEIGHT

MEASURE

4 oz. 2 lb.

5 qt. 1 carton with 1 seasoning packet 1 ⁄2 cup 3 qt.

2 lb. 2 lb.

2 qt.

11⁄2 lb.

11⁄2 qt.

Yield: 24 servings Nutritional Information Per Serving 404 KCAL, 25g Protein, 19.3g Fat, 32.8g Carbohydrate, 71mg Cholesterol, 1118mg Sodium, 2.0mg Iron, 351mg Calcium, 3499IU Vitamin A, 0.36+ mg Thiamin, 0.47+mg Riboflavin, 428+mg Potassium, 2.56+mg Zinc, 3.6+mg Niacin, 243+mcg Vitamin B6, 0.52+mcg Vitamin B12

I N ST R U C T I O N S

tossing the spinach and

1. Preheat oven to 400˚F (350˚F convection). 2. Pour boiling water into large mixing bowl. Add seasoning packet; stir until dissolved. Add potato slices; mix well. 3. Sauté mushrooms in butter until soft. 4. Add mushrooms, ham, and spinach to potatoes. 5. Pour mixture into full-size steamtable pan; sprinkle cheese over top. 6. Cover with aluminum foil and bake in conventional oven for 40 minutes or until lightly browned and bubbly (uncover halfway through cook time). 7. For each serving: Cut pan 4 by 6 into 24 10-oz. portions.

mushrooms in garlic marinara sauce and replacing the cheddar cheese with Parmesan and provolone. • Bake in individual gratin dishes.

©2002 Basic American Foods 09/02

INGREDIENTS


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Barbecue Pork and Potato Stack

More Ideas to Build On

• Create menu variety by using other meats such as

An innovative approach to classic Texas BBQ—succulent roasted and pulled barbecue pork shoulder is slow-baked with O’Brien style potatoes. Served with a mound of chile-spiked coleslaw and a drizzle of barbecue sauce.

pulled roasted chicken or chopped smoked beef. An ideal use for leftover roasted chicken or beef. • Serve as a side to any barbecue combination

WEIGHT

Water, boiling 2 1⁄4 lb.

Barbecue sauce

2 ⁄2 lb.

Coleslaw, coarsely shredded, commercially prepared

I N ST R U C T I O N S

plate or barbecue-themed

3 qt.

Classic Casserole® Scalloped Potatoes O’Brien Style Pork, pulled

MEASURE

1

6 lb. 4 1⁄2 lb.

Southwest seasoning

Yield: 24 servings Nutritional Information Per Serving

1. Preheat oven to 400˚F (350˚F convection). 1 carton with 2 seasoning packets 2. Pour boiling water into large bowl. Add seasoning packets and potatoes; blend well. 1 qt. 3. Add next 2 ingredients; mix well. Pour into full-size steamtable pan. 5 qt. 4. Cover pan with foil (to keep sugars from burning). Bake in conventional oven for 45 minutes. Uncover and return to oven for an additional 2 tbsp. 15 minutes. 5. In large bowl, combine coleslaw with seasoning; reserve. 6. For each serving: Cut pan 4 by 6 into 24 11-oz. servings. Top each serving with 3 oz. coleslaw. Drizzle with barbecue sauce.

666KCAL, 34.4g Protein, 28.2g Fat, 66.7g Carbohydrate, 110mg Cholesterol, 2248mg Sodium, 2.8+mg Iron, 93+mg Calcium, 857+IU Vitamin A, 0.06+mg Thiamin, 0.05+mg Riboflavin, 160+mg Potassium, 0.17+mg Zinc, 0.2+mg Niacin, 107+mcg Vitamin B6, 0.02+mcg Vitamin B12

banquet. • Serve coleslaw in a red cabbage cup alongside the barbecue pork and potato stack.

©2002 Basic American Foods 09/02

INGREDIENTS


Restaurant breakfasts are at their highest level in a decade, accounting for 8% of all breakfasts eaten in 2002 versus 6% in 1993. 1 Morning traffic increased a healthy 3.9% last year over the prior year. As this trend continues, you can take advantage of this daypart to increase traffic while keeping food costs relatively low.

Traditional breakfasts are back. Research shows that the more traditional breakfast items are back. This includes eggs, hashbrowns, breakfast meats, pancakes, and waffles—things your customers can't or won't make at home. In your favor, these are all highmargin items.

Twists on tradition bring customers back. You can also increase breakfast's profitability by adding twists to classics that build customer loyalty while commanding higher price points. Some examples of these items currently on popular chain menus include Denny's Banana Praline Pancakes, The Cheesecake Factory's Smoked Salmon Benedict, and Cracker Barrel's Chunky Roast Beef Hash. 2 By adding unique spins like these to morning favorites, you can increase check averages and create a buzz that attracts new customers while rewarding regulars. 1 2

“Breakfast in America,” NPDFoodworldSM, September 2002 “Morning Menus Rise and Shine,” foodservice.com, 2002

Make the most of your breakfast opportunity by putting your best foot forward to build customer loyalty. For restaurants that serve breakfast or brunch, it often serves as a benchmark for the restaurant's quality and reputation. Scott Cohen, executive chef at Las Canaries at La Mansion del Rio, agrees. “If breakfast is not good, chances are you will not maintain a customer base. Your culinary talent has to be as good as—if not better than— dinner.” Source: Chef, February 2002

Increase the appeal of your breakfast and brunch menus with the bounty of the season and your region. Featuring seasonal ingredients native to your area is a


fantastic way to create an aura of freshness around your menu and attract a new crowd. You can also drive traffic with promotional menus featuring seasonal themes or ingredients, such as Fall Harvest Brunch or Strawberry Breakfast Bonanza. Here’s how some restaurants use local or seasonal items to keep their menus fresh. z

z

z

z

Cashion’s Eat Place in Washington, D.C., and Café Champagne in Seattle accent their morning menus with seasonal vegetables like asparagus and mushrooms, and fruits like strawberries, blueberries, and stone fruit Avenue Bistro and @SQC in New York City offer Frappé du Jours that are made with seasonal fruits such as strawberries and pears Carlyle Grand Café in Arlington, VA, serves a brunch item of grilled local trout with apple-smoked bacon, scrambled eggs, and home fries The Flying Biscuit Café in Atlanta makes organic oatmeal pancakes with warm Georgia peach compote and maple syrup

Source: Restaurants and Institutions, April 1, 2002

Brunch provides a profitable opportunity to showcase unique dishes at a fairly low price. It's great for building traffic and loyalty in the morning, early afternoon, and on weekends. Four Seasons New York Executive Chef Brooke Vosika says his innovative brunch concept helped build his loyal following. His “Brunch Tastes” menu offers six sampling plates plus desserts. And more than 50% of his customers are repeat guests.3 Steven Picker, chef/owner of Manhattan's “Good,” says brunch pays off. “Because the price tag is low to begin with, if you start charging a little more money and offering something more special, people are willing to spend that little extra.” 4 3 4

www.hotelsmag.com, April 2003 Chef, February 2002

With traditional breakfasts on the rise, it’s easier than ever to capture new customers and keep them coming back. One way to do that is by creating a unique signature item that customers can find only at your restaurant or operation. Here’s how some restaurants are signaturizing classic morning favorites to grow check averages and keep guests coming back. z z z z z z z

Dijon-enhanced potato pancakes Seafood eggs Benedict Herb-roasted turkey and gold potato hash Smoked trout hash Scallion and Montrachet scrambled eggs Roasted vegetable omelets Pit-smoked beef hash


z z z

Garlic mashed potato omelets French toast using specialty breads Banana sour cream pancakes

Source: Restaurants and Institutions, April 1, 2002

Potatoes are one of America’s most craved breakfast foods. They rank #4 among the top 10 restaurant breakfast foods eaten off-premise.5 Hashbrowns are menued in more than 40% of breakfast entrees served at the top 500 chains. 6 Of the items most commonly included with egg dishes, potatoes came in at 56.6%, including hashbrowns, home fries, and other potato varieties. 6 5 6

The Breakfast Book, published by The NPD Group Menutrends 2001: Top 500

Promote a steady stream of breakfast traffic with a loyalty program. Making your operation a morning habit could be as simple as free coffee refills, like many coffee operations and convenience stores offer. Or award a free breakfast after the purchase of four. You could also offer card-carrying members special discounts on new or limited-time morning menu items, free coffee with every visit, or a complimentary mimosa at Sunday brunch.


More Ideas to Build On

Breakfast Chimichanga Add a Southwestern zing to your breakfast menu. Stuff spicy hashbrowns, refried beans, caramelized onions, scrambled eggs, crumbled sausage, and melted Monterey Jack cheese into a warm fried flour tortilla.

INGREDIENTS

WEIGHT

MEASURE

9 lb.

1 carton

71⁄2 oz.

41⁄2 cups

6 lb.

1 bag

18 oz.

48 3 cups

2 lb.

6 cups

3 lb.

6 cups

3 lb.

3 qt.

24 oz.

3 cups

24 oz.

3 cups

Golden Grill Hashbrown Potatoes Taco seasoning mix, commercially prepared Seasoned Santiago® Refried Beans Flour tortillas, 12", warm Onions, yellow, 1 ⁄8" sliced, caramelized Sausage, crumbled, cooked, held warm Eggs, scrambled, held warm Monterey Jack cheese, shredded Pico de gallo, commercially prepared (optional) Sour cream (optional) ®

I N ST R U C T I O N S 1. Preheat deep fryer to 350°F. 2. Refresh hashbrowns according to package directions. 3. In large mixing bowl, mix potatoes with seasoning until thoroughly combined; reserve. 4. Prepare beans per package directions; reserve. 5. For each serving: In center of flour tortilla, layer 2⁄3 cup hashbrowns, 2 oz. beans, 1 tbsp. onions, 1⁄2 oz. sausage, 1 oz. egg, and 1 oz. cheese. Roll tightly into flute shape, tucking in both ends while rolling. Place on sheet trays seam side down; hold refrigerated or frozen. 6. Place rolled tortilla in fry basket with seam side down. Fry for 5–7 minutes or until tortilla is golden brown. 7. If desired, garnish each chimichanga with 1 tbsp. each pico de gallo and sour cream. Serve.

• Wrap chimichanga and serve as a handheld breakfast burrito. • Substitute Monterey Jack with pepper Jack cheese for a spicier version. • Replace the sausage with julienne chicken or chicken sausage for a lighter variation. • Replace the flour tortilla with a corn tortilla to add flavorful crispiness.

Yield: 48 servings Nutritional Information Per Serving 1112 KCAL, 36.4 g Protein, 51.5 g Fat, 120.0 g Carbohydrate, 149 mg Cholesterol, 2153 mg Sodium, 7.7 mg Iron, 478 mg Calcium, 741 IU Vitamin A, 0.39 mg Thiamin, 0.33 mg Riboflavin, 303 mg Potassium, 1.03 mg Zinc, 2.5 mg Niacin, 138 mcg Vitamin B6, 0.47 mcg Vitamin B12 ©2003 Basic American Foods 06/03


Corned Beef Hash Potato Cakes A tried-and-true favorite takes on a new form when mashed potatoes, onions, and shredded corned beef are formed into individual cakes and grilled until golden brown.They’re perfect served with poached or fried eggs. INGREDIENTS

WEIGHT

Redi-Shred Hashbrown Potatoes Corn muffin mix Eggs Milk Corned beef, commercially prepared, cooked, shredded Green onions, fresh, sliced Eggs, poached or over easy or sunnyside up Horseradish sauce, commercially prepared ®

MEASURE

9 lb.

1 carton

6 lb. 11⁄2 lb. 41⁄2 lb. 33⁄4 lb.

41⁄2 qt. 12 21⁄4 qt. 3 qt.

3 oz.

11⁄2 cups

6 lb.

48

24 oz.

3 cups

I N ST R U C T I O N S 1. Preheat flattop grill to 375º– 400ºF. 2. Refresh hashbrowns according to package directions. 3. In large mixing bowl, mix next 5 ingredients, and combine with hashbrowns. 4. For each serving: Brown 1 cup mixture on well-oiled grill for 2–3 minutes. Grill on one side until edges are golden brown, flip, and brown the other side. 5. Place the cake on plate and top with 1 egg and 1 tbsp. sauce. Serve.

More Ideas to Build On

• Heighten the spice level with the addition of grainy mustard. • Make the batter ahead of time and hold refrigerated until ready to use. • Scoop mixture into small balls with a #30 scoop, deep-fry, and serve as an appetizer. • Replace the corned beef with shredded ham.

Yield: 48 servings Nutritional Information Per Serving 862 KCAL, 29.4 g Protein, 40.6 g Fat, 92.0 g Carbohydrate, 335 mg Cholesterol, 1285 mg Sodium, 4.4 mg Iron, 159 mg Calcium, 608 IU Vitamin A, 0.30 mg Thiamin, 0.60 mg Riboflavin, 303 mg Potassium, 2.66 mg Zinc, 2.9 mg Niacin, 235 mcg Vitamin B6, 1.37 mcg Vitamin B12 ©2003 Basic American Foods 06/03


Egg Foo Yong with Hashbrown Firecrackers Light up the morning with crispy fried eggrolls filled with hashbrown potatoes, fresh ginger, and scallions. These tasty treats come with an Asian omelet filled with red and green bell peppers, soy sauce, bean sprouts, and ginger, all drizzled with teriyaki sauce. INGREDIENTS

WEIGHT

Golden Grill 9 lb. Hashbrown Potatoes Green onions, fresh, 6 oz. sliced Ginger, fresh, minced 2 oz. Egg roll wrappers Green bell pepper, 2 lb. fresh, 1⁄4" x 2" julienne Red bell pepper, 2 lb. fresh, 1⁄4" x 2" julienne Bean sprouts 8 oz. Eggs, beaten 9 lb. Teriyaki glaze or 36 oz. stir-fry sauce, commercially prepared ®

MEASURE 1 carton 3 cups ⁄3 cup 72 21⁄2 qt. 1

2 ⁄2 qt. 1

4 cups 41⁄2 qt. 41⁄2 cups

More Ideas to Build On

• Add teriyaki sauce to the eggs for heightened Asian flavor. • Serve a side of spicy mustard to complement these zesty eggrolls. • Serve this exotic breakfast in a Chinese take-out box with chopsticks for authentic flair.

I N ST R U C T I O N S 1. Preheat deep fryer to 360ºF. 2. Refresh hashbrowns according to package directions. 3. In large bowl, mix potatoes, onions, and 1⁄4 cup ginger until thoroughly combined. 4. Using one at a time, lay egg roll wrapper flat on work surface. Place 4 tbsp. hashbrown mixture in the center and roll. Pinch ends together; hold in refrigerator or freezer. 5. In large bowl, mix peppers and sprouts with remaining ginger. 6. In large sauté pan on mediumhigh heat, cook vegetable mixture 5 minutes or until tender. Cool and hold for service. 7. For each serving: Deep-fry 2 eggrolls until golden brown. Drain on paper towels; hold hot.

Yield: 36 servings Nutritional Information Per Serving 869 KCAL, 28.1 g Protein, 39.6 g Fat, 99.2 g Carbohydrate, 469 mg Cholesterol, 2174 mg Sodium, 5.4 mg Iron, 122 mg Calcium, 2344 IU Vitamin A, 0.45 mg Thiamin, 0.86 mg Riboflavin, 372 mg Potassium, 1.84 mg Zinc, 4.2 mg Niacin, 341 mcg Vitamin B6, 1.13 mcg Vitamin B12

8. In well-oiled omelet pan on medium heat, place 1⁄4 cup vegetable mixture; sauté until heated. Add 4 oz. egg; cook 2 minutes or until mixture is set. 9. Place egg on plate with 2 eggrolls; drizzle with 2 tbsp. teriyaki or sauce. Serve. ©2003 Basic American Foods 06/03


Flamin’ Acadian Skillet Jazz up breakfast with this Cajun creation. Crisp hashbrown potatoes laced with sweet peppers and onions are layered with the spicy kick of Andouille sausage, rich Creole-style tomato sauce, Colby Jack cheese, and green onions. INGREDIENTS Nature’s Own Hashbrown Potatoes

WEIGHT MEASURE 9 lb.

1 carton

Onion and bell pepper mix, commercially prepared

32 oz.

11⁄2 qt.

Andouille sausage, diced 1⁄4 " x 1⁄4 ", cooked

21⁄4 lb.

21⁄4 qt.

Creole sauce, prepared

3 lb.

11⁄2 qt.

Colby Jack cheese, shredded

1 ⁄2 lb.

11⁄2 qt.

Green onions, sliced

3 oz.

11⁄2 cups

®

1

I N ST R U C T I O N S 1. Preheat oven to 400ºF (350°F convection) and flattop grill to 375º– 400ºF. 2. For each serving: Brown 2⁄3 cup hashbrowns on well-oiled grill for 3– 4 minutes. Grill only on one side until edges are golden brown. 3. In serving skillet, layer grilled hashbrowns, 2 tbsp. onion and pepper mix, 3 tbsp. sausage, 2 tbsp. sauce, and 2 tbsp. cheese.

More Ideas to Build On

• Bake in two full-size steamtable pans, and cut into squares for line service. • Add chicken and shrimp to turn this dish into jambalaya. Use the same amount as required for the Andouille sausage. • Layer 2 tablespoons of Santiago® Refried Beans on each serving for a different taste and texture. • Garnish/drizzle grainy mustard on each serving to heighten the spicy notes.

4. Place skillet in oven for 8–10 minutes or until cheese has melted. 5. Garnish each serving with 11⁄2 tsp. onions. Serve.

Yield: 48 servings Nutritional Information Per Serving 568 KCAL, 12.5 g Protein, 35.3 g Fat, 49.8 g Carbohydrate, 31 mg Cholesterol, 1373 mg Sodium, 2.0 mg Iron, 138 mg Calcium, 236 IU Vitamin A, 0.17 mg Thiamin, 0.71 mg Riboflavin, 131 mg Potassium, 1.00 mg Zinc, 1.0 mg Niacin, 117 mcg Vitamin B6, 0.48 mcg Vitamin B12 ©2003 Basic American Foods 06/03


More Ideas to Build On

Jalapeño Jack Quiche Create a spicy wake-up call.This rich egg custard packs a fiery kick with chopped jalapeño peppers and pepper Jack cheese in a crispy hashbrown crust.

• Serve with a generous dollop of sour cream for a cooling finish. • Replace the onion and bell pepper mix with commercially prepared pico de gallo. • Omit the bacon for a vegetarian version.

INGREDIENTS

WEIGHT

Golden Grill 9 lb. Hashbrown Potatoes Oil, butter-flavored 24 oz. Quiche egg mixture, 111⁄2 lb. commercially prepared Pepper Jack cheese, 13⁄4 lb. shredded Bacon, cooked, crumbled 11⁄4 lb. Onion and bell pepper 1 lb. mix, commercially (16 oz.) prepared, chopped Jalapeños, sliced, canned, 9 oz. drained, chopped Salsa 24 oz. Lime wedges ®

MEASURE I N ST R U C T I O N S 1 carton 3 cups 53⁄4 qt. 13⁄4 qt. 5 cups 2 cups 21⁄4 cups 3 cups 48

1. Preheat oven to 400°F (350°F convection). 2. Refresh hashbrowns according to package directions; toss with oil. 3. Divide hashbrown mixture evenly into eight 9x2 inch pans (about 21⁄2 cups each pan). Bake for 15 minutes or until potatoes begin to brown; reserve. 4. While potatoes are baking, place egg mixture, cheese, bacon, onion and pepper mix, and jalapeños in large mixing bowl; mix until thoroughly combined. 5. Divide quiche mixture evenly into each pan over potatoes (about 4 cups per pan). Bake for 20–25 minutes or until quiche is set. 6. Cut each pan into 6 wedges; use 1 wedge per serving. Garnish with 1 tbsp. salsa and 1 lime wedge. Serve.

• Replace the pepper Jack with shredded cheddar cheese for a milder version.

Yield: 48 servings Nutritional Information Per Serving 790 KCAL, 19.1 g Protein, 58.1 g Fat, 49.7 g Carbohydrate, 183 mg Cholesterol, 1338 mg Sodium, 1.6 mg Iron, 255 mg Calcium, 927 IU Vitamin A, 0.10 mg Thiamin, 0.11 mg Riboflavin, 128 mg Potassium, 0.94 mg Zinc, 1.1 mg Niacin, 106 mcg Vitamin B6, 0.34 mcg Vitamin B12 ©2003 Basic American Foods 06/03


Mediterranean Frittata A dynamic blend of flavors combines to create this tantalizing quiche. Eggs, feta cheese, sun-dried tomatoes, and spinach top a crispy hashbrown potato crust baked in an iron skillet and finished with warm olive-artichoke salsa. INGREDIENTS

WEIGHT MEASURE

Artichoke hearts, canned, drained, medium dice Kalamata olives, pitted, canned, drained, roughly chopped Sun-dried tomatoes, packed in oil, canned, drained, roughly chopped Balsamic dressing, commercially prepared Nature’s Own® Hashbrown Potatoes Oil, butter-flavored Quiche egg mixture, commercially prepared Spinach, frozen, thawed, drained Feta cheese, crumbled Nutmeg, ground

28 oz.

6 cups

10 oz.

2 cups

43⁄4 lb.

2 3⁄4 qt.

I N ST R U C T I O N S 1. In large mixing bowl, combine artichoke, olives, 2 cups tomatoes, and dressing; mix until thoroughly combined. Heat for service. 2. Preheat oven to 400ºF (350ºF convection).

16 oz.

2 cups

9.9 lb.

1 carton

28 oz. 12 lb.

3 ⁄2 cups 6 qt.

11⁄2 lb.

3 cups

21⁄4 lb.

71⁄2 cups 3 tsp.

1

Yield: 60 servings Nutritional Information Per Serving 798 KCAL, 15.1 g Protein, 57.8 g Fat, 58.6 g Carbohydrate, 147 mg Cholesterol, 1584 mg Sodium, 3.0 mg Iron, 246 mg Calcium, 2040 IU Vitamin A, 0.31 mg Thiamin, 0.31 mg Riboflavin, 657 mg Potassium, 0.93 mg Zinc, 1.7 mg Niacin, 219 mcg Vitamin B6, 0.29 mcg Vitamin B12

3. Refresh hashbrowns according to package directions; toss with oil. 4. Divide hashbrown mixture evenly into two full-size steamtable pans. Bake for 15 minutes or until potatoes begin to brown; reserve.

More Ideas to Build On

• For a shape variation, bake in ten 9x2 inch round baking pans with about 2 cups of hashbrown mixture in each pan. Cut into wedges. • Omit the artichoke salsa and dress with chunky marinara. • Replace the feta cheese with smoked mozzarella for a flavor variation. • Reduce the spinach by half and substitute the other half with small-diced pepperoni. • Replace the sun-dried tomatoes in the topping with fresh-diced tomatoes for a flavor and texture variation.

5. While potatoes are baking, place egg mixture, spinach, cheese, nutmeg, and remaining tomatoes in large mixing bowl; mix until thoroughly combined. 6. Divide quiche mixture evenly into each pan over potatoes (about 4 cups each pan). Bake for 20 minutes or until mixture is set. 7. Cut each pan into squares. Garnish with 2 tbsp. warmed artichoke mixture. Serve. ©2003 Basic American Foods 06/03


Savory Salmon Hash A traditional breakfast favorite takes on regional flair when salmon is added to the mix. Fresh dill, caramelized onions, and red and green bell peppers add rich and savory flavor and texture.

INGREDIENTS

WEIGHT

9.9 lb. Nature’s Own Hashbrown Potatoes Onion and bell pepper 2 lb. mix, commercially (32 oz.) prepared, chopped Smoked salmon, 21⁄2 lb. small dice Dill, fresh, chopped 21⁄2 oz. Hollandaise sauce, 20 oz. commercially prepared, made according to package directions, held warm Eggs, fried, held warm Asparagus spears, cooked, held warm ®

MEASURE 1 carton 4 cups 1 ⁄2 qt. 1

11⁄4 cups 21⁄2 cups

48 48

More Ideas to Build On

• Garnish with capers, diced red onions, and/or lemon wedges for a burst of flavor. • Bake at one time in two full-size steamtable pans, and cut into squares for line service.

I N ST R U C T I O N S 1. Preheat flattop grill to 375º– 400ºF. 2. Refresh hashbrowns according to package directions. 3. In large mixing bowl, combine hashbrowns, onion and pepper mix, salmon, and 1 cup dill. 4. In medium-size saucepan on low heat, combine sauce with remaining dill. Hold warm. 5. For each serving: Brown 11⁄2 cups hashbrown mixture on well-oiled grill for 2–3 minutes. Grill on one side until edges are golden brown, flip, and brown the other side. 6. Place 1 folded fried egg on plate and top with hashbrown mixture. Garnish with 11⁄2 tbsp. sauce and two spears of asparagus. Serve.

• For a different twist, try using smoked trout in place of smoked salmon.

Yield: 24 servings Nutritional Information Per Serving 1269 KCAL, 34.5 g Protein, 78.0 g Fat, 105.2 g Carbohydrate, 539 mg Cholesterol, 2601 mg Sodium, 5.1 mg Iron, 156 mg Calcium, 1799 IU Vitamin A, 0.13 mg Thiamin, 0.56 mg Riboflavin, 276 mg Potassium, 1.54 mg Zinc, 0.7 mg Niacin, 268 mcg Vitamin B6, 1.06 mcg Vitamin B12 ©2003 Basic American Foods 06/03


Stuffed Hashbrown Omelet Combine two of America’s favorite breakfast dishes for a quick and easy signature creation. Depending on what kind of cheese and protein you choose, the flavor possibilities are endless. INGREDIENTS

WEIGHT

MEASURE

9 lb.

1 carton

12 lb. 24 oz. 24 oz. 3 lb.

as needed 96 3 cups 3 cups 3 qt.

3 lb.

3 qt.

Golden Grill Hashbrown Potatoes Water, hot Eggs Heavy cream Oil, butter-flavored Any desired cheese, shredded Any desired protein ®

I N ST R U C T I O N S 1. Fill carton to Fill Line with hot tap water (140°–160ºF). Hold at room temperature for 30 minutes. 2. In large mixing bowl, whisk eggs and cream together until thoroughly combined; hold under refrigeration. 3. Heat 1⁄2 oz. oil in omelet pan or small sauté pan, or on flattop grill at 375°–400°F. Add potatoes and cook until light brown, about 2–3 minutes. 4. Pour 41⁄2 oz. egg mixture over hashbrowns. Cook until eggs are almost set in the center, about 2–3 minutes. 5. Top omelet with 1 oz. desired cheese and protein. Run spatula under edge of omelet to transfer to plate.

Yield: 48 servings Nutritional Information Per Serving 852 KCAL, 31.3 g Protein, 61.8 g Fat, 41.6 g Carbohydrate, 546 mg Cholesterol, 1210 mg Sodium, 2.8 mg Iron, 287 mg Calcium, 1512 IU Vitamin A, 0.30 mg Thiamin, 0.76 mg Riboflavin, 257 mg Potassium, 2.98 mg Zinc, 1.3 mg Niacin, 296 mcg Vitamin B6, 1.58 mcg Vitamin B12

More Ideas to Build On

• Add any vegetables or other desired ingredients to the omelets to create your own signature dish. • Add the hashbrowns to any existing omelet station for a different twist on an old favorite.

Hashbrown Bar Offer a wide variety of cuisines by setting up a bar with these hashbrown mix-ins.

Italian

Asian

• Marinara • Asiago, mozzarella, or Parmesan cheeses • Roasted vegetables, such as red bell pepper, yellow squash, zucchini, and red onion • Chopped basil

• • • •

Mediterranean • • • •

Bacon Feta cheese Kalamata olives Pine nuts

Mexican • Black beans • Chorizo sausage or bacon • Jalapeño or Cheddar Jack cheeses • Salsa

Caribbean • • • •

Chopped cashews Sliced scallions Red pepper Ginger

French or Bistro • • • •

Brie cheese Asparagus tips Chopped parsley Garlic

Comfort Food • • • •

Cheddar cheese Corn Sliced scallions Bacon

Cajun • • • •

Red and green bell peppers Ground cayenne pepper Garlic Red beans or Andouille sausage

Toasted coconut Diced mango Red bell pepper Chopped cilantro

Thai • • • •

Curry powder Sautéed carrots and onions Golden raisins Sliced scallions ©2003 Basic American Foods 06/03


Tex-Mex Breakfast Casserole Inspired by Tex-Mex cuisine, this baked breakfast combines sausage, chipotle peppers, onions, red and green bell peppers, kidney beans, and Monterey Jack cheese, all topped with golden hashbrown potatoes and a cooling dollop of sour cream. INGREDIENTS

WEIGHT

Golden Grill Hashbrown Potatoes Oil, butter-flavored Quiche egg mixture, commercially prepared Sausage, crumbled, cooked Corn kernels, frozen Chipotle in adobo sauce, commercially prepared, pureed Monterey Jack cheese, shredded Onion and bell pepper mix, commercially prepared, chopped Sour cream ®

MEASURE

9 lb.

1 carton

24 oz. 4 lb.

3 cups 2 qt.

4 lb.

4 qt.

2 lb. 5 oz.

13⁄4 qt. 1 ⁄3 cup

21⁄4 lb.

3 qt.

48 oz.

11⁄2 qt.

24 oz.

3 cups

I N ST R U C T I O N S 1. Preheat oven to 400ºF (350°F convection). 2. Refresh hashbrowns according to package directions. In large mixing bowl, toss hashbrowns in oil; reserve. 3. In large bowl, place quiche mixture, sausage, corn, chipotle purée, cheese, and onion and pepper mix; mix until thoroughly combined. 4. Divide mixture evenly into wellgreased individual gratin dishes (about 6 oz. or 2⁄3 cup each serving). Top each with 1⁄2 cup hashbrowns; bake for 15–20 minutes or until potatoes have browned. 5. Garnish each serving with 1 tbsp. sour cream. Serve.

More Ideas to Build On

• Make this zesty casserole ahead and hold refrigerated. • Bake in two full-size steamtable pans at one time, and cut into squares for line service. • Substitute eggs for quiche mixture for a lower-fat version. • Cap off this Southwestern casserole with poached eggs. • Replace the sausage with chorizo for heightened authentic flair.

Yield: 48 servings Nutritional Information Per Serving 839 KCAL, 19.7 g Protein, 58.4 g Fat, 49.3 g Carbohydrate, 115 mg Cholesterol, 1369 mg Sodium, 1.4 mg Iron, 239 mg Calcium, 1111 IU Vitamin A, 0.32 mg Thiamin, 0.14 mg Riboflavin, 232 mg Potassium, 1.10 mg Zinc, 2.0 mg Niacin, 203 mcg Vitamin B6, 0.70 mcg Vitamin B12 ©2003 Basic American Foods 06/03


With all of the attention the media is giving to our nation's “obesity epidemic,” more and more Americans are becoming aware that they must amend their eating habits. Some seek miracle cures and fad diets, and others are looking toward long-term lifestyle solutions and balanced nutrition. Regardless of the reasons behind their resolutions, Americans are looking for choices that offer healthy solutions without sacrificing great taste. Customers like to weigh options. In response to some of today's more popular diets, many nutrition experts recommend against any diet that restricts ingredients or eliminates certain foods. The keys to a balanced diet are moderation and variety. You can take a similar approach with your menu. Instead of eliminating menu options in response to the latest “no-this,” “low-that” craze, offer a wider variety of healthful choices for all of your customers. Flexibility is essential to a healthy menu. The more customers learn how cooking methods, ingredients, and sauces impact food's nutritional values, the more likely they are to request modifications to traditional menu offerings. Be flexible and allow guests to customize menu items to fit their nutritional needs, and you could quickly become a favorite destination for the health-conscious crowd. Sources: American Dietetic Association Complete Food and Nutrition Guide, 2nd Edition, 2002; Flavor & The Menu, Fall 2003; Restaurants and Institutions, January 1, 2004

Contrary to what some diet advocates would have you believe, potatoes are not fattening. Much has been made of carbohydrate content in potatoes, but according to the American Dietetic Association, “excess carbohydrates are no more fattening than excess calories from any source.” One medium potato contains less than 100 calories. Additionally, potatoes are a good source of vitamin C, potassium, and dietary fiber. Guilt by association Perhaps it's potatoes' partners—sour cream, margarine, butter—that give them a bad rap. Try a few of these flavorful toppers to dial up the fresh factor and add nutritional appeal to your mashed potatoes.


z z z z z

Fresh salsa Basil pesto Curry Fresh thyme Fresh dill

Source: American Dietetic Association Complete Food and Nutrition Guide, 2nd Edition, 2002

Because of their menu popularity and nutritional benefits, mashed potatoes make an excellent carb complement to bring balance to a variety of protein sources. Here are a few examples of how some operators match mashed potatoes with proteins. z z z

Mashed potatoes with parsnip puree served with roast beef Garlic mashed potatoes with grilled red snapper and vegetable medley Chipotle mashed potatoes served with barbecue chicken

Sources: American Dietetic Association Complete Food and Nutrition Guide, 2nd Edition, 2002; Flavor & The Menu, Fall 2003; FoodService Director, January 15, 2004; Restaurants and Institutions, November 15, 2003

Whether they're dieting or just trying to eat smarter, customers are becoming more familiar with terminology that may suggest whether or not food is good for them. Beyond obvious terms such as “low-fat,” “low-carb,” and “lowsodium,” today's dieters choose menu items based on cooking techniques. To appeal to health-wise customers, include cooking methods in menu descriptions and insist that servers draw attention to terms like these. z z z z z

Grilled Baked Broiled Dry-sautéed Poached

Source: www.restaurant.org/dineout/nutrition.cfm


Taco Salad Lettuce Wraps Santiago® Seasoned Refried Beans add authentic flavor to this new twist on taco salad. Serve the growing appetite for lettuce wraps by offering several as an entrée or one as an appetizer along with small crocks of tangy salsa and fresh guacamole.

INGREDIENTS

WEIGHT

Santiago® Vegetarian Refried Beans with Whole Beans

5.63 lb.

Butter, melted Chicken, cooked, medium diced

1 bag (prepared)

1. Place beans into half-size steamtable pan and prepare according to package directions. Hold warm for service.

/4 cup

2. Heat butter in large sauté pan on medium-high heat. Add chicken and seasoning and cook for 5 minutes or until chicken is heated through. Hold warm for service.

1

42 oz.

Mexican seasoning blend, commercially prepared Bibb lettuce cups

MEASURE INSTRUCTIONS

7 cups 2 tbsp.

2.16 lb.

84

Salsa fresca, commercially prepared

51/4 cups

Colby-Jack, fat-free, shredded

51/4 cups

Guacamole, commercially prepared Cilantro sprigs

3. For each serving: Arrange 4 lettuce cups on plate and top each with 2 tbsp. beans, ½ oz. chicken, ½ oz. salsa, ¼ oz. cheese, and 1 tsp. guacamole.

1 tsp. 21

4. Garnish each plate with 1 cilantro sprig. Serve.

Yield: 21 servings Serving size: 15.1 oz. Nutritional Information Per Serving

374KCAL, 28.9g Protein, 13.8g Fat, 33.5g Carbohydrate, 51.4mg Cholesterol, 1385mg Sodium, 2.9mg Iron, 330.7mg Calcium, 1073 IU Vitamin A, 0.03mg Thiamin, 0.18mg Riboflavin, 267mg Potassium, 1.44mg Zinc, 0.14mg Niacin, 0.02mg Vitamin B6, 0mcg Vitamin B12

More Ideas to Build On • Serve without the chicken for a completely vegetarian version of this fresh, on-trend handheld offering. • Replace guacamole with fresh slices of orange or your favorite exotic salsa for a unique twist without the additional fat. • Use iceberg lettuce instead of Bibb lettuce to add a cool crispness to this dish.


Cuban Black Bean Chili with Spit-Roasted Chicken Santiago® Seasoned Black Beans and Quick-Start® Home Style Chili Mix provide plenty of potent flavor in this low-fat favorite. Serve in crocks with a cooling dollop of sour cream for a tasteful presentation.

INGREDIENTS Santiago® Seasoned Black Beans Water, boiling

WEIGHT 26.9 oz.

1 pkg. 2 qt. /2 gal.

Vegetable stock Quick-Start® Homestyle Chili Mix

MEASURE INSTRUCTIONS

1

16.5 oz.

1 pkg.

1. Cover beans with water. Cover container. Hold 25 minutes. 2. In 12-quart pot, combine stock and chili mix. Heat to boil. Reduce heat and simmer covered for minimum of 45 minutes, stirring occasionally. 3. Add reserved beans to chili and continue to

Onions Roma tomatoes, diced Jalapeño chiles, diced Cilantro, chopped Sour cream, low-fat Colby-Jack cheese, low-fat, shredded Rotisserie chicken, skinless, pulled (optional)

1 cup 1 cup 1 /3 cup 1 /3 cup 1 /4 cups 11/4 cups 1

2 lb.

5 cups

simmer for 15 minutes, stirring occasionally. 4. Add next 3 ingredients to chili and simmer for 15 minutes, stirring occasionally. 5. Remove chili from heat and stir in cilantro. 6. Garnish each serving with 1 tbsp. sour cream, 1 tbsp. cheese, and ¼ cup pulled chicken (optional). Serve.

Yield: 20 servings Serving size: 11.5 oz. Nutritional Information Per Serving

370KCAL, 27g Protein, 7.4g Fat, 44.8g Carbohydrate, 47mg Cholesterol, 1371mg Sodium, 3.7mg Iron, 198.6mg Calcium, 1696 IU Vitamin A, 0.04mg Thiamin, 0.09mg Riboflavin, 176mg Potassium, 0.88mg Zinc, 5.11mg Niacin, 0.27mg Vitamin B6, 0.14mcg Vitamin B12

More Ideas to Build On • Omit the sour cream, cheese, and chicken, and garnish with crumbled chorizo sausage, roasted corn, and guacamole instead. • Substitute ¼cup minced chipotle chiles in adobo for the jalapeños to create a spicier chili. • Replace the chicken with 2 pounds of cooked TVP and 1 quart of V8® Vegetable Juice for a robust vegetarian chili.


Braised Vegetable Stew Potato Pearls EXCEL® Mashed Potatoes provide the perfect piped topping for braised vegetables and flavorful herbs in this savory vegetable stew. Serve family style, or in individual gratin dishes.

INGREDIENTS

WEIGHT

Potato Pearls EXCEL Mashed Potatoes

MEASURE

INSTRUCTIONS

1

/4 pkg.

1. Prepare potatoes according to package instructions. Hold warm for assembly.

Butter, melted

¼ cup

Red onions, diced

2 cups

Garlic, minced

1

2. Heat butter in 12-quart sauce pan over medium-high heat. Add next 5 ingredients and cook for 5 minutes or until tender.

®

5 lb.

/4 cup

Portobello mushrooms, diced

16.4 oz.

2 qt.

Red pepper, medium diced

20.6 oz.

1 qt.

Poblano peppers, roasted, diced

1 cup

Vegetable stock

1 gal.

3. Add stock. Bring to boil then reduce heat and simmer for 30 minutes.

Tarragon, dried

1 tsp.

Dijon mustard

1 tbsp.

4. Add tarragon and mustard. Continue to simmer for 10 minutes.

/4 cup

Cornstarch

1

Water

2

/3 cup

5. In small measuring cup, combine cornstarch and water. Whisk to remove any lumps and add to stew. Bring stew to boil for 1 minute, stirring to incorporate cornstarch mixture. 6. Transfer stew to 20"x12"x21/2" steamtable pan and pipe reserved potatoes over the stew using a pastry bag and #5 star tip. Place pans in preheated broiler to brown potatoes. Serve.

Yield: 48 one-half-cup servings Serving size: 10.8 oz. Nutritional Information Per Serving

118KCAL, 2.9g Protein, 2.5g Fat, 20.2g Carbohydrate, 4.3mg Cholesterol, 897.5mg Sodium, 1.28mg Iron, 29.5mg Calcium, 1788 IU Vitamin A, 0.04mg Thiamin, 0.12mg Riboflavin, 202.9mg Potassium, 0.21mg Zinc, 0.98mg Niacin, 0.11mg Vitamin B6, 0.01mcg Vitamin B12

More Ideas to Build On • Add a French touch by incorporating mild sausage and white beans for a cassoulet-like heartiness. • Complement the hearty flavors of the stew by combining pureed sautéed spinach, garlic, artichoke hearts, and Parmesan with the potatoes before piping. • Create a traditional “meat and potatoes” one-dish sensation by adding braised boneless beef pot roast or roasted rib-eye into the stew.


Just as menus today are widely more diverse and versatile, vegetarian options run the gamut. Operators like you are continually looking for more ways to appeal to your vegetarian customer with foods that fit their lifestyle and fall into current eating trends. z

z

z

Global goodies: Ethnic foods continue to be popular among consumers, and kitchens can do well by serving up meatless meals with a global twist. And it's not just Italian or Mexican anymore. “Mediterranean” now includes Greek, Lebanese, and Moroccan, while “Asian” can cover Thai, Japanese and Indonesian. The possibilities are as diverse as the world's cultures. Belly up to the bar: Salad bars may have started in the 1970s and 80s, but are reaching their pinnacle today, brimming with more options than ever. Bars are a great way to get creative and appeal to both vegetarians and non-vegetarians. Simply soy: A longtime vegetarian standby, soy protein is getting a new look and taste these days, as foodservice operators experiment with flavor additions and combinations.

You may not be able to judge a book by its cover, but you can be sure that vegetarians scrutinize menus and labels more closely than most consumers. That means that as an operator serving meatless meals and claiming you have vegetarian options, you have to know what's really in your dishes, too. z

z

z

You may think you're safe by removing meat, poultry or seafood from a dish, but what about some of the other ingredients? Additions like chicken stock and bouillon aren't part of a vegetarian diet. Vegans also won't touch dairy or eggs, so watch out for dairy solids, whey or various egg ingredients. You need to be informed when you talk with your vegan customers. When creating vegetarian menus or signage, be sure to clearly list all of the ingredients so your customers know what they are eating.

Vegetarianism has certainly come a long way from the early days of alfalfa sprouts, plain tofu and wheat germ. As demand for vegetarian meals escalates, the challenge of creating more innovative on-trend vegetarian recipes continues to surge.


FACTOID CALLOUT z Although less than three percent of Americans describe themselves as total vegetarians*, up to 40 percent of the population only occasionally eat meat and can be considered “part-time” vegetarians**. *How Many Vegetarians Are There? The Vegetarian Resource Journal 2003, Issue 1 **CNN.com – 'Flexitarians': Vegetarians who eat meat – March 18, 2004

Nearly every establishment has something vegetarian on the menu, but there are tangible rewards for adding vegetarian options to your existing selections and promoting them to your customers. Vegetarian customers go out of their way to find great meals and places that meet their needs and will come back if they enjoy the experience and the variety of your menu. To help you build new ideas for your meatless menus, this issue contains memorable and profitable vegetarian dishes that will leave even the most devoted meat, poultry, seafood, dairy or egg fan asking for more. BOXED NOTATION At Basic American Foods, we’re constantly looking to build on good ideas ourselves. That includes updating our trend bulletin from time to time to make it easier for our readers to use and apply to their own kitchens. Be sure to check out the recipe selections in this edition, designed to include enhancement and simplification suggestions for your convenience. We appreciate feedback and suggestions, so feel free to complete the comment card included in this issue.


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',%0#"'#,21

5#'%&2 +#130#

+#2&-"

6EGGIESAUSAGE CHORIZOPREFERRED /NIONS SLICED 2EDBELLPEPPERSTRIPS 3ANTIAGO 6EGETARIAN2EFRIED "EANSWITH7HOLE"EANS 7ATER BOILING &LOURTORTILLAS INCH

LB

 #UTVEGGIESAUSAGEINTOSMALLPIECESBROWNONOILED GRIDDLE(OLDWARM  #OOKONIONSANDBELLPEPPERSONOILEDGRIDDLE UNTILTENDERANDLIGHTLYCHARRED(OLDWARM  0REPARE3ANTIAGO 6EGETARIAN2EFRIED"EANSWITHWATER ACCORDINGTOPACKAGEDIRECTIONS#OVERPAN HOLDONSTEAMTABLEFORMINUTESBEFORESERVING &OREACHBURRITO WARMTORTILLATOMAKEPLIABLE 3PREADžCUPPREPAREDREFRIEDBEANSONTOCENTEROF WARMTORTILLA4OPWITHOZ—CUP BROWNEDVEGGIE SAUSAGEANDžOZbCUP ONIONANDPEPPERS MIXTURE&OLDTORTILLAUPENVELOPESTYLETOENCLOSEFILLING 'ARNISHEACHPLATEWITHTOMATOSLICESTOPPEDWITH TBSPGUACAMOLEANDžTBSPMINCEDGREENONION

š

LB LB LB PKG PREPARED QT EACH

%;LHCMB

4OMATOSLICES 'UACAMOLE 'REENONIONS MINCED

LB

EACH

š

"ASILSPRIGS

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVINGSIZECUP +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVINGSIZEOZ +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVING3IZEOZ +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVING3IZE OZBURRITO +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

EACH

EACH


(;G;C=;H F;=E ?;H1IOJ

.IN;NI*;M;AH;QCNB%LCFF?>8O==BCHC š

#REATEASTCENTURYLASAGNAWITH#LASSIC#ASSEROLE 3CALLOPED0OTATOES4HISDISTINCTIVEENTRÏE COMBINESLAYERSOFPOTATOANDTRADITIONAL)TALIANINGREDIENTSFORANAMAZINGTASTESENSATION

4HISETHNICINSPIRATIONCOMBINES3ANTIAGOš"LACK"EANSWITHBOLD#ARIBBEANFLAVORS FORANEXCEPTIONALSOUP + I L ?  ' > ? ; M  2I 

OCF>-H

%NHANCETHISRECIPEANDADD MORE PROTEIN WITH A DICED HARDCOOKED EGG AND CILANTRO 5SE AS GARNISH IN PLACE OF YOGURTANDMINT!DDITIONALLY OFFER TOASTED WHOLE WHEAT PITA POINTS TOCOMPLETETHEMEAL 3IMPLIFY THIS RECIPE BY USING A FROZEN ONIONBELL PEPPER MIX INSTEAD OF LEEKS

',%0#"'#,21

5#'%&2 +#130#

,EEKS WHITEONLY CHOPPED OZ #ANOLAOIL #URRYPOWDER 6EGETABLEBROTH HOT 3ANTIAGO 3EASONED"LACK"EANS 2OASTEDREDBELLPEPPERS DICED OZ

QT TBSP TBSP QT PKG žCUPS

%;LHCMB 0LAINLOWFATYOGURT -INTSPRIGS

CUP EACH

š

OZ

+ I L ?  ' > ? ; M  2I 

#LASSIC#ASSEROLEš!U'RATINTRANSFORMSTHISTRADITIONAL&RENCH0ROVEN ALDISHINTOANINTERESTINGSIDEDISH PRESENTATION IDEALFOREVERYOPERATION

OCF>-H

+ I L ?  ' > ? ; M  2I 

%NHANCETHISRECIPEWITHSLICES OFBROILEDORGRILLEDEGGPLANT LAYEREDIN BETWEEN)NCLUDE MOREPROTEINBYMIXINGEGG WITHLOW FATRICOTTACHEESEAND ADDINGITTOTHELAYERS

OCF>-H

%NHANCETHISRECIPEWITHROASTED ONIONSANDANADDITIONALHERB SUCHASCHOPPEDFRESHCHIVES 3IMPLIFYTHISRECIPEBYSUBSTITUTING DRAINED CANNEDTOMATOESFORFRESH

3IMPLIFYTHISRECIPEBYUSINGTHAWED ANDDRAINEDFROZEN)TALIANMIXVEGETABLES INSTEADOFTHEOTHERVEGETABLES

+#2&-"

',%0#"'#,21

 #OOKLEEKSINOILINSTOCKPOTUNTILTENDER ABOUTMINUTES3TIRINCURRYPOWDER COOKMINUTELONGER !DDHOTBROTHTOPOTSTIRIN3ANTIAGO 3EASONED "LACK"EANS"RINGLIQUIDTOBOIL REDUCEHEATAND SIMMERBEANSMINUTES  5SINGSLOTTEDSPOON REMOVECUPSSOLIDSFROMSOUP MIXTURE0URÏEWITHBLENDERORPRESSTHROUGHFOODMILL RETURNTOHOTSOUP3TIRINROASTEDDICEDPEPPERS  &OREACHSERVING LADLECUPSOUPINTOBOWL 3WIRLINTBSPYOGURTANDGARNISHWITHMINTSPRIG

#LASSIC#ASSEROLE 3CALLOPED0OTATOES 7ATER BOILING "UTTER OZ :UCCHINI CUTLENGTHWISE LB INTOTHINSLICESANDGRILLED -OZZARELLACHEESE SLICED LB 0ARMESANCHEESE FRESHLYGRATEDOZ -ARINARASAUCE BASILFLAVORPREFERRED

š

.IN;NI%L;NCHQCNB2IG;NI?M!B??M?

3ERVETHISMORNING NOONORNIGHT 3ANTIAGOš3EASONED6EGETARIAN2EFRIED"EANSARETHEFILLINGBASEFORTHISHEARTY ANDNUTRITIOUSBURRITO)TSJUSTTHETHINGFORVEGANS VEGETARIANSOREVENTHEMOSTDISCRIMINATINGMEAT EATER + I L ?  ' > ? ; M  2I 

OCF>-H

%NHANCETHISRECIPEBYFILLING SMALL CORNTORTILLASWITHTHESAME INGREDIENTS WRAPTHEMENCHILADA STYLEANDBAKEINACHIPOTLE FLAVOREDENCHILADASAUCE'ARNISH WITHFRESHAVOCADOSLICES CHOPPED ROMAINEANDPICODEGALLO 3IMPLIFYTHISRECIPEBYUSINGFROZENFAJITA VEGETABLEMIXANDPREPAREDSALSA

5#'%&2 +#130#

š

? ; H  O L L C N I QCN B4? AAC? 1; OM ; A?

CARTON QT

žCUPS

%;LHCMB

+#2&-"

 0REPARE#LASSIC#ASSEROLE 3CALLOPED0OTATOES TOEACHOF FULL SIZESTEAMTABLEPANS ADDSEASONING PACKET QTBOILINGWATERANDOZBUTTERACCORDING TOPACKAGEDIRECTIONS3TIRINžCARTONDRYPOTATOES TOEACHPAN"AKEINŽ&CONVECTIONOVEN Ž&STANDARDOVEN FORMINUTESUNTILSET ,AYEROVERPANOFPOTATOESHALFTHEGRILLEDZUCCHINI SLICES HALFTHEMOZZARELLASLICES ANDHALFTHE0ARMESAN CHEESE3PREADWITHPOTATOESFROMSECONDPAN !DDREMAININGZUCCHINISLICES MOZZARELLASLICES ANDTHE MARINARASAUCE3PRINKLEWITHREMAINING0ARMESAN 2ETURNTOŽ&CONVECTIONOVENŽ&STANDARD OVEN FORMINUTESORUNTILHOTTHROUGHOUT ,ETSET MINUTESBEFORECUTTING #UTPANXINTOINSQUARES3ERVEEACHPORTION WITHFRESHBASILSPRIG š

',%0#"'#,21

5#'%&2 +#130#

+#2&-"

#LASSIC#ASSEROLE !U'RATIN0OTATOES 7ATER BOILING "UTTER 4OMATOES 3ALT &RESHBASILLEAVES CHOPPED 3WISSCHEESEOR*ACKCHEESE SHREDDED

OZ LB LB

 0REPARE#LASSIC#ASSEROLE !U'RATIN0OTATOES ACCORDINGTOPACKAGEDIRECTIONSWITHSEASONINGPACKETS WATERANDBUTTER"AKEINŽ&CONVECTIONOVEN Ž&STANDARDOVEN FORMINUTES  3PRINKLETOMATOSLICESWITHSALTLETDRAINMINUTES 0ATDRY  2EMOVEPANOFPOTATOESFROMOVENSCOOPžCUP POTATOMIXTUREINTOEACHWELLOF OZCAPACITY MUFFINCUPSNONSTICKPREFERRED   ,AYEREACHPORTIONOFPOTATOESWITHTOMATOSLICE TBSPBASILANDAPPROXIMATELYTBSPCHEESETOCOVER 2ETURNTOOVENBAKEINŽ&CONVECTIONOVEN Ž&STANDARDOVEN FOR MINUTESUNTILCHEESE ISMELTEDANDLIGHTLYGOLDEN  5SESERVINGSPOONTOSCOOPPOTATOMIXTUREOUTOF MUFFINCUPWELLS PLATINGCHEESE SIDEUP

š

CARTON SEASONING PACKETS QT  —INTHICK SLICESABOUT TOMATOES žTSP

š

',%0#"'#,21

5#'%&2 +#130#

+#2&-"

6EGGIESAUSAGE CHORIZOPREFERRED /NIONS SLICED 2EDBELLPEPPERSTRIPS 3ANTIAGO 6EGETARIAN2EFRIED "EANSWITH7HOLE"EANS 7ATER BOILING &LOURTORTILLAS INCH

LB

 #UTVEGGIESAUSAGEINTOSMALLPIECESBROWNONOILED GRIDDLE(OLDWARM  #OOKONIONSANDBELLPEPPERSONOILEDGRIDDLE UNTILTENDERANDLIGHTLYCHARRED(OLDWARM  0REPARE3ANTIAGO 6EGETARIAN2EFRIED"EANSWITHWATER ACCORDINGTOPACKAGEDIRECTIONS#OVERPAN HOLDONSTEAMTABLEFORMINUTESBEFORESERVING &OREACHBURRITO WARMTORTILLATOMAKEPLIABLE 3PREADžCUPPREPAREDREFRIEDBEANSONTOCENTEROF WARMTORTILLA4OPWITHOZ—CUP BROWNEDVEGGIE SAUSAGEANDžOZbCUP ONIONANDPEPPERS MIXTURE&OLDTORTILLAUPENVELOPESTYLETOENCLOSEFILLING 'ARNISHEACHPLATEWITHTOMATOSLICESTOPPEDWITH TBSPGUACAMOLEANDžTBSPMINCEDGREENONION

š

LB LB LB PKG PREPARED QT EACH

%;LHCMB

4OMATOSLICES 'UACAMOLE 'REENONIONS MINCED

LB

EACH

š

"ASILSPRIGS

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVINGSIZECUP +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVINGSIZEOZ +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVING3IZEOZ +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVING3IZE OZBURRITO +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

EACH

EACH


(;G;C=;H F;=E ?;H1IOJ

.IN;NI*;M;AH;QCNB%LCFF?>8O==BCHC š

#REATEASTCENTURYLASAGNAWITH#LASSIC#ASSEROLE 3CALLOPED0OTATOES4HISDISTINCTIVEENTRÏE COMBINESLAYERSOFPOTATOANDTRADITIONAL)TALIANINGREDIENTSFORANAMAZINGTASTESENSATION

4HISETHNICINSPIRATIONCOMBINES3ANTIAGOš"LACK"EANSWITHBOLD#ARIBBEANFLAVORS FORANEXCEPTIONALSOUP + I L ?  ' > ? ; M  2I 

OCF>-H

%NHANCETHISRECIPEANDADD MORE PROTEIN WITH A DICED HARDCOOKED EGG AND CILANTRO 5SE AS GARNISH IN PLACE OF YOGURTANDMINT!DDITIONALLY OFFER TOASTED WHOLE WHEAT PITA POINTS TOCOMPLETETHEMEAL 3IMPLIFY THIS RECIPE BY USING A FROZEN ONIONBELL PEPPER MIX INSTEAD OF LEEKS

',%0#"'#,21

5#'%&2 +#130#

,EEKS WHITEONLY CHOPPED OZ #ANOLAOIL #URRYPOWDER 6EGETABLEBROTH HOT 3ANTIAGO 3EASONED"LACK"EANS 2OASTEDREDBELLPEPPERS DICED OZ

QT TBSP TBSP QT PKG žCUPS

%;LHCMB 0LAINLOWFATYOGURT -INTSPRIGS

CUP EACH

š

OZ

+ I L ?  ' > ? ; M  2I 

#LASSIC#ASSEROLEš!U'RATINTRANSFORMSTHISTRADITIONAL&RENCH0ROVEN ALDISHINTOANINTERESTINGSIDEDISH PRESENTATION IDEALFOREVERYOPERATION

OCF>-H

+ I L ?  ' > ? ; M  2I 

%NHANCETHISRECIPEWITHSLICES OFBROILEDORGRILLEDEGGPLANT LAYEREDIN BETWEEN)NCLUDE MOREPROTEINBYMIXINGEGG WITHLOW FATRICOTTACHEESEAND ADDINGITTOTHELAYERS

OCF>-H

%NHANCETHISRECIPEWITHROASTED ONIONSANDANADDITIONALHERB SUCHASCHOPPEDFRESHCHIVES 3IMPLIFYTHISRECIPEBYSUBSTITUTING DRAINED CANNEDTOMATOESFORFRESH

3IMPLIFYTHISRECIPEBYUSINGTHAWED ANDDRAINEDFROZEN)TALIANMIXVEGETABLES INSTEADOFTHEOTHERVEGETABLES

+#2&-"

',%0#"'#,21

 #OOKLEEKSINOILINSTOCKPOTUNTILTENDER ABOUTMINUTES3TIRINCURRYPOWDER COOKMINUTELONGER !DDHOTBROTHTOPOTSTIRIN3ANTIAGO 3EASONED "LACK"EANS"RINGLIQUIDTOBOIL REDUCEHEATAND SIMMERBEANSMINUTES  5SINGSLOTTEDSPOON REMOVECUPSSOLIDSFROMSOUP MIXTURE0URÏEWITHBLENDERORPRESSTHROUGHFOODMILL RETURNTOHOTSOUP3TIRINROASTEDDICEDPEPPERS  &OREACHSERVING LADLECUPSOUPINTOBOWL 3WIRLINTBSPYOGURTANDGARNISHWITHMINTSPRIG

#LASSIC#ASSEROLE 3CALLOPED0OTATOES 7ATER BOILING "UTTER OZ :UCCHINI CUTLENGTHWISE LB INTOTHINSLICESANDGRILLED -OZZARELLACHEESE SLICED LB 0ARMESANCHEESE FRESHLYGRATEDOZ -ARINARASAUCE BASILFLAVORPREFERRED

š

.IN;NI%L;NCHQCNB2IG;NI?M!B??M?

3ERVETHISMORNING NOONORNIGHT 3ANTIAGOš3EASONED6EGETARIAN2EFRIED"EANSARETHEFILLINGBASEFORTHISHEARTY ANDNUTRITIOUSBURRITO)TSJUSTTHETHINGFORVEGANS VEGETARIANSOREVENTHEMOSTDISCRIMINATINGMEAT EATER + I L ?  ' > ? ; M  2I 

OCF>-H

%NHANCETHISRECIPEBYFILLING SMALL CORNTORTILLASWITHTHESAME INGREDIENTS WRAPTHEMENCHILADA STYLEANDBAKEINACHIPOTLE FLAVOREDENCHILADASAUCE'ARNISH WITHFRESHAVOCADOSLICES CHOPPED ROMAINEANDPICODEGALLO 3IMPLIFYTHISRECIPEBYUSINGFROZENFAJITA VEGETABLEMIXANDPREPAREDSALSA

5#'%&2 +#130#

š

? ; H  O L L C N I QCN B4? AAC? 1; OM ; A?

CARTON QT

žCUPS

%;LHCMB

+#2&-"

 0REPARE#LASSIC#ASSEROLE 3CALLOPED0OTATOES TOEACHOF FULL SIZESTEAMTABLEPANS ADDSEASONING PACKET QTBOILINGWATERANDOZBUTTERACCORDING TOPACKAGEDIRECTIONS3TIRINžCARTONDRYPOTATOES TOEACHPAN"AKEINŽ&CONVECTIONOVEN Ž&STANDARDOVEN FORMINUTESUNTILSET ,AYEROVERPANOFPOTATOESHALFTHEGRILLEDZUCCHINI SLICES HALFTHEMOZZARELLASLICES ANDHALFTHE0ARMESAN CHEESE3PREADWITHPOTATOESFROMSECONDPAN !DDREMAININGZUCCHINISLICES MOZZARELLASLICES ANDTHE MARINARASAUCE3PRINKLEWITHREMAINING0ARMESAN 2ETURNTOŽ&CONVECTIONOVENŽ&STANDARD OVEN FORMINUTESORUNTILHOTTHROUGHOUT ,ETSET MINUTESBEFORECUTTING #UTPANXINTOINSQUARES3ERVEEACHPORTION WITHFRESHBASILSPRIG š

',%0#"'#,21

5#'%&2 +#130#

+#2&-"

#LASSIC#ASSEROLE !U'RATIN0OTATOES 7ATER BOILING "UTTER 4OMATOES 3ALT &RESHBASILLEAVES CHOPPED 3WISSCHEESEOR*ACKCHEESE SHREDDED

OZ LB LB

 0REPARE#LASSIC#ASSEROLE !U'RATIN0OTATOES ACCORDINGTOPACKAGEDIRECTIONSWITHSEASONINGPACKETS WATERANDBUTTER"AKEINŽ&CONVECTIONOVEN Ž&STANDARDOVEN FORMINUTES  3PRINKLETOMATOSLICESWITHSALTLETDRAINMINUTES 0ATDRY  2EMOVEPANOFPOTATOESFROMOVENSCOOPžCUP POTATOMIXTUREINTOEACHWELLOF OZCAPACITY MUFFINCUPSNONSTICKPREFERRED   ,AYEREACHPORTIONOFPOTATOESWITHTOMATOSLICE TBSPBASILANDAPPROXIMATELYTBSPCHEESETOCOVER 2ETURNTOOVENBAKEINŽ&CONVECTIONOVEN Ž&STANDARDOVEN FOR MINUTESUNTILCHEESE ISMELTEDANDLIGHTLYGOLDEN  5SESERVINGSPOONTOSCOOPPOTATOMIXTUREOUTOF MUFFINCUPWELLS PLATINGCHEESE SIDEUP

š

CARTON SEASONING PACKETS QT  —INTHICK SLICESABOUT TOMATOES žTSP

š

',%0#"'#,21

5#'%&2 +#130#

+#2&-"

6EGGIESAUSAGE CHORIZOPREFERRED /NIONS SLICED 2EDBELLPEPPERSTRIPS 3ANTIAGO 6EGETARIAN2EFRIED "EANSWITH7HOLE"EANS 7ATER BOILING &LOURTORTILLAS INCH

LB

 #UTVEGGIESAUSAGEINTOSMALLPIECESBROWNONOILED GRIDDLE(OLDWARM  #OOKONIONSANDBELLPEPPERSONOILEDGRIDDLE UNTILTENDERANDLIGHTLYCHARRED(OLDWARM  0REPARE3ANTIAGO 6EGETARIAN2EFRIED"EANSWITHWATER ACCORDINGTOPACKAGEDIRECTIONS#OVERPAN HOLDONSTEAMTABLEFORMINUTESBEFORESERVING &OREACHBURRITO WARMTORTILLATOMAKEPLIABLE 3PREADžCUPPREPAREDREFRIEDBEANSONTOCENTEROF WARMTORTILLA4OPWITHOZ—CUP BROWNEDVEGGIE SAUSAGEANDžOZbCUP ONIONANDPEPPERS MIXTURE&OLDTORTILLAUPENVELOPESTYLETOENCLOSEFILLING 'ARNISHEACHPLATEWITHTOMATOSLICESTOPPEDWITH TBSPGUACAMOLEANDžTBSPMINCEDGREENONION

š

LB LB LB PKG PREPARED QT EACH

%;LHCMB

4OMATOSLICES 'UACAMOLE 'REENONIONS MINCED

LB

EACH

š

"ASILSPRIGS

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVINGSIZECUP +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVINGSIZEOZ +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVING3IZEOZ +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

.UTRITIONAL)NFORMATION0ER3ERVINGs9IELDSERVINGSs3ERVING3IZE OZBURRITO +#!, G0ROTEIN G&AT G#ARBOHYDRATE MG#HOLESTEROL MG3ODIUM MG)RON MG#ALCIUM 2%6ITAMIN! MG4HIAMIN MG2IBOFLAVIN MG0OTASSIUM MG:INC MG.IACIN MG6ITAMIN" MCG6ITAMIN"

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

&OR)DEAS9OU#AN"UILD/N© CALL   ORVISITBAFCOM

EACH

EACH


(;G;C=;H F;=E ?;H1IOJ

.IN;NI*;M;AH;QCNB%LCFF?>8O==BCHC š

#REATEASTCENTURYLASAGNAWITH#LASSIC#ASSEROLE 3CALLOPED0OTATOES4HISDISTINCTIVEENTRÏE COMBINESLAYERSOFPOTATOANDTRADITIONAL)TALIANINGREDIENTSFORANAMAZINGTASTESENSATION

4HISETHNICINSPIRATIONCOMBINES3ANTIAGOš"LACK"EANSWITHBOLD#ARIBBEANFLAVORS FORANEXCEPTIONALSOUP + I L ?  ' > ? ; M  2I 

OCF>-H

%NHANCETHISRECIPEANDADD MORE PROTEIN WITH A DICED HARDCOOKED EGG AND CILANTRO 5SE AS GARNISH IN PLACE OF YOGURTANDMINT!DDITIONALLY OFFER TOASTED WHOLE WHEAT PITA POINTS TOCOMPLETETHEMEAL 3IMPLIFY THIS RECIPE BY USING A FROZEN ONIONBELL PEPPER MIX INSTEAD OF LEEKS

',%0#"'#,21

5#'%&2 +#130#

,EEKS WHITEONLY CHOPPED OZ #ANOLAOIL #URRYPOWDER 6EGETABLEBROTH HOT 3ANTIAGO 3EASONED"LACK"EANS 2OASTEDREDBELLPEPPERS DICED OZ

QT TBSP TBSP QT PKG žCUPS

%;LHCMB 0LAINLOWFATYOGURT -INTSPRIGS

CUP EACH

š

OZ

+ I L ?  ' > ? ; M  2I 

#LASSIC#ASSEROLEš!U'RATINTRANSFORMSTHISTRADITIONAL&RENCH0ROVEN ALDISHINTOANINTERESTINGSIDEDISH PRESENTATION IDEALFOREVERYOPERATION

OCF>-H

+ I L ?  ' > ? ; M  2I 

%NHANCETHISRECIPEWITHSLICES OFBROILEDORGRILLEDEGGPLANT LAYEREDIN BETWEEN)NCLUDE MOREPROTEINBYMIXINGEGG WITHLOW FATRICOTTACHEESEAND ADDINGITTOTHELAYERS

OCF>-H

%NHANCETHISRECIPEWITHROASTED ONIONSANDANADDITIONALHERB SUCHASCHOPPEDFRESHCHIVES 3IMPLIFYTHISRECIPEBYSUBSTITUTING DRAINED CANNEDTOMATOESFORFRESH

3IMPLIFYTHISRECIPEBYUSINGTHAWED ANDDRAINEDFROZEN)TALIANMIXVEGETABLES INSTEADOFTHEOTHERVEGETABLES

+#2&-"

',%0#"'#,21

 #OOKLEEKSINOILINSTOCKPOTUNTILTENDER ABOUTMINUTES3TIRINCURRYPOWDER COOKMINUTELONGER !DDHOTBROTHTOPOTSTIRIN3ANTIAGO 3EASONED "LACK"EANS"RINGLIQUIDTOBOIL REDUCEHEATAND SIMMERBEANSMINUTES  5SINGSLOTTEDSPOON REMOVECUPSSOLIDSFROMSOUP MIXTURE0URÏEWITHBLENDERORPRESSTHROUGHFOODMILL RETURNTOHOTSOUP3TIRINROASTEDDICEDPEPPERS  &OREACHSERVING LADLECUPSOUPINTOBOWL 3WIRLINTBSPYOGURTANDGARNISHWITHMINTSPRIG

#LASSIC#ASSEROLE 3CALLOPED0OTATOES 7ATER BOILING "UTTER OZ :UCCHINI CUTLENGTHWISE LB INTOTHINSLICESANDGRILLED -OZZARELLACHEESE SLICED LB 0ARMESANCHEESE FRESHLYGRATEDOZ -ARINARASAUCE BASILFLAVORPREFERRED

š

.IN;NI%L;NCHQCNB2IG;NI?M!B??M?

3ERVETHISMORNING NOONORNIGHT 3ANTIAGOš3EASONED6EGETARIAN2EFRIED"EANSARETHEFILLINGBASEFORTHISHEARTY ANDNUTRITIOUSBURRITO)TSJUSTTHETHINGFORVEGANS VEGETARIANSOREVENTHEMOSTDISCRIMINATINGMEAT EATER + I L ?  ' > ? ; M  2I 

OCF>-H

%NHANCETHISRECIPEBYFILLING SMALL CORNTORTILLASWITHTHESAME INGREDIENTS WRAPTHEMENCHILADA STYLEANDBAKEINACHIPOTLE FLAVOREDENCHILADASAUCE'ARNISH WITHFRESHAVOCADOSLICES CHOPPED ROMAINEANDPICODEGALLO 3IMPLIFYTHISRECIPEBYUSINGFROZENFAJITA VEGETABLEMIXANDPREPAREDSALSA

5#'%&2 +#130#

š

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Foods from the dazzling and welcoming Mediterranean countries have influenced cuisines around the world. The focus of Mediterranean cuisine is on local seasonal ingredients steeped in tradition and considered healthful additions to the diet. Some of the key ingredients span the borders of its countries and have evolved into perennial favorites: olives, onions, cheese, yogurt, tomatoes, potatoes, legumes, nuts, fish and seasonal fruits. As more Americans become familiar with the fresh and flavorful cuisines from this region, Mediterranean meals are just as likely to be found in U.S. college food courts as in local delis or upscale restaurants. For any of these operations, adding a Mediterranean flair is as easy as adapting a basic recipe. For instance, a plate of steamed vegetables easily converts to a Mediterranean special by roasting the vegetables and plating them with basil mashed potatoes. In short, adding Mediterranean-inspired appetizers, entrées and side dishes to a menu and promoting them as new and exciting connotes a commitment to quality and wellbeing and — an important factor to many consumers today — being in on a hot dining trend. “Ethnic” foods like Italian and Chinese are now considered mainstream in America, while Mediterranean dishes are still a dynamic area for growth. Case in point: Mediterranean foods top the list of “new ethnic” cuisines being offered in non-commercial settings. In a recent survey, 40% of operators indicated that they currently serve Mediterranean options, while 49% responded they will serve Mediterranean in the next 12 months. Source: FSD Menu Development Survey, February 2004 Foodservice operators can add value to their business and, ultimately, to their bottom line by incorporating Mediterranean dishes. The popularity and availability of foods found in Mediterranean cuisines mean that you don't have to go to the ends of the earth to find costly ingredients. Many ingredients common to the region are everyday items in your pantry, ready to be used in a Mediterranean-style recipe by simply adding regional seasonings or other inexpensive accompaniments.


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Customers like to eat healthful meals, but only when the choices are interesting, flavorful and trendy. You can emphasize the nutritious aspects of a Mediterranean dish if it fits certain heart-healthy or calorie/carb/dietary requirement parameters. In addition to being part of a permanent menu, a Mediterranean specialty can become a popular daily item, especially if played up in an evocative way through an exotic recipe name and description. Many diners appreciate foods that make fresh and different use of favorite ingredients.

The Mediterranean includes a broad area that spans the southern European coastline, the Middle East and North Africa. Likewise, the nations that comprise this region are diverse and distinctive in their geography and landscape: Crete, Egypt, France, Greece, Italy, Israel, Jordan, Lebanon, Malta, Morocco, Spain, Turkey and Tunisia. Foods and flavors of the Mediterranean are as diverse as the countries that comprise this region. Shreds of aged Italian cheeses add flavor and intensity to baked dishes. Creamy gorgonzola or soft ripened goat cheese are perfect additions to seasonal greens or grilled vegetable plates. Olives and feta cheese add a Mediterranean flair to salads, sandwiches and appetizers. In addition to the wide variety of foods found in the Mediterranean region, it is the spices and seasonings that make dishes so distinctive, appetizing and evocative. Try adding some of these flavors to turn a mainstream meal into a Mediterranean crowd pleaser: saffron, cumin, coriander, garlic, basil, oregano, paprika or ginger. Want More? This is issue #13 in our ongoing series of the Trend Bulletin. For past issues on topics such as vegetarianism, takeout and merchandising — or for ideas on building your menu with any of our convenient products — call 1-800-722-2084 or visit baf.com.


13

Potato Gratin Italia

Mediterranean Matters Treat your guests to a potato side dish like no other! Mediterranean flavors and the tang of gorgonzola cheese blend with Classic Casserole ® Au Gratin Potatoes in this pleasing accompaniment for any entrée.

Enhance this recipe with smoked chicken or turkey julienne and slices of blanched asparagus spears for a main course gratin. Simplify this recipe by using dried thyme for the fresh herb and pre-crumbled blue cheese.

INGREDIENTS

WEIGHT MEASURE

Classic Casserole Au Gratin Potatoes Boiling water Sauce mix pouches Butter Fresh thyme leaves, loosely packed Ground cumin Paprika (Spanish preferred) Pine nuts, toasted Creamy gorgonzola cheese, semi-frozen, cut into pieces

1 carton

®

1 gal. 2 each 4 oz. ⁄ 2 cup

1

7.5 oz. 8 oz.

4 tsp. 4 tsp. 11⁄ 2 cups

METHOD

1. Preheat oven to 350º F convection oven (400º F standard oven). In full pan, stir boiling water, butter and sauce mix until dissolved. Add potato slices; stir. 2. Stir in thyme leaves, cumin and paprika. Bake in oven 30 minutes until set. 3. Top potatoes with toasted pine nuts and cheese pieces. Return pan to oven; bake 15 minutes longer or until cheese is melted and potatoes are golden.

Nutritional Information Per Serving • Yield: 42 servings • Serving Size: 1/2 cup 160KCAL, 4.5g Protein, 8.2g Fat, 18.1g Carbohydrate, 5.8mg Cholesterol, 603mg Sodium, 1.0mg Iron, 69.5mg Calcium, 290 IU Vitamin A, 0.0mg Thiamin, 0.1mg Riboflavin, 259.8mg Potassium, 0.4mg Zinc, 0.3mg Niacin, 0.0mg Vitamin B6, 0.0mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


13 Mediterranean Matters Bring the regional flavors of Southern France to the breakfast table with Golden Grill ® Hashbrown Potatoes — easy preparation with on-hand ingredients makes this side dish an all around favorite.

Enhance this recipe by adding fresh thyme, rosemary or cilantro, feta cheese and kalamata olives to grilled vegetable slices between potato layers. Simplify this recipe by sautéing diced vegetables in olive oil; use as topping for griddled hashbrowns.

INGREDIENTS

WEIGHT MEASURE

Golden Grill Hashbrown Potatoes Hot tap water Salt Black pepper Paprika (Spanish preferred) Olive oil Onions, sliced Bell pepper strips Tomatoes, 1⁄4 in. thick slices Olive oil

1 carton

®

2 lb. 2.5 lb. 3 lb.

2 tbsp. 1 tbsp. 1 tbsp. 1 cup 4 each 6 each 6 each 1 ⁄ 3 cup

METHOD

1. Fill carton of potatoes to fill line with hot tap water. Close carton; refrigerate overnight. Drain, if necessary. 2. Combine refreshed potatoes with salt, pepper, paprika and 1 cup olive oil. Set aside. 3. Grill onions, bell pepper strips and tomatoes in batches with olive oil. Cook onions until browned and soft, about 5 minutes. Cook pepper strips until browned and tender, about 5 minutes. Cook tomato slices 2 minutes each side until browned and tender. Hold grilled vegetables separately. 4. For each serving, scoop 1⁄ 2 cup potatoes onto 375º F preheated oiled grill, spreading evenly. Cover potatoes with 1 tbsp. grilled onion, 1 tbsp. grilled pepper strips, and 1 grilled tomato slice. When potatoes are browned on edges, 3-4 minutes, fold one side over filling to cover vegetables. Press down lightly with spatula to sandwich potatoes to filling. Slide hashbrowns onto serving plate.

Nutritional Information Per Serving • Yield: 48 servings • Serving Size: 1/2 cup potatoes, 1⁄4 cup grilled vegetable 234KCAL, 2.5g Protein, 15.4g Fat, 22.5g Carbohydrate, 0.0mg Cholesterol, 492mg Sodium, 0.6mg Iron, 19.3mg Calcium, 1600 IU Vitamin A, 0.1mg Thiamin, 0.1mg Riboflavin, 366.1mg Potassium, 0.1mg Zinc, 1.4mg Niacin, 0.1mg Vitamin B6, 0.0mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


13

Potato Crusted Mediterranean Meatloaf

Mediterranean Matters Potato Pearls EXCEL provide a unique presentation opportunity for an everyday favorite — ideal for any operation, this distinctive meatloaf is sure to please any palate. ®

Enhance this recipe by combining fresh basil, thyme, rosemary, sage and marjoram with fennel seeds and dried lavender flowers; use this in place of the dried herbs de Provence mixture. Simplify this recipe by substituting meatloaf mix in place of lamb. Use dried basil, thyme, rosemary and crushed fennel seed instead of the herbs de Provence mixture.

INGREDIENTS

WEIGHT MEASURE

Meatloaf

Onion, finely chopped 2.5 lb. Garlic, finely chopped Olive oil Dried herbs de Provence blend Salt Black pepper Vegetable broth Green onions, finely chopped 5 oz. Eggs Plain breadcrumbs Ground beef Ground lamb

15 oz. 5 lb. 5 lb.

Potato Topping

Potato Pearls EXCEL Hot vegetable broth Hot water

®

Garnish

Paprika, as needed Green onion brushes

METHOD

1. For meatloaf, cook onion and garlic in oil until softened, about 5 minutes. Stir in herb blend, salt and pepper. Add 21⁄ 2 qt. broth; bring to simmer and cook over low heat for 5 2 tbsp. minutes. Remove from heat; stir in green onions. Let cool. 3 tbsp. 2. In mixer, combine onion mixture with eggs. Using flat 21⁄ 2 tbsp. paddle, mix on low speed while adding breadcrumbs. 2 tbsp. Add meats and mix just until blended. 1 tbsp. 3. Preheat oven to 325º F convection oven (350º F 33⁄ 4 cups standard oven). Pack meatloaf mix into loaf pans (11⁄ 2 lb. 10 each per qt). Bake loaves for 1 hour or until inserted 10 whole thermometer reaches 160º F — pour off excess fat. Let (21⁄ 2 cups liquid) stand for 15 minutes before cutting into 1 in. thick slices. 33⁄ 4 cups 4. For potato topping, prepare Potato Pearls EXCEL according to package directions, using equal portions of hot broth and water for liquid. 5. Pipe or spread 1⁄ 2 cup mashed potatoes over each 1 pkg. meatloaf slice arranged on baking sheets, cut-side up. 2 qt. Sprinkle potatoes with paprika. Heat in hot oven 2 qt. or under salamander. 6. Lightly sprinkle each slice with paprika. Garnish plates with green onion brush. 40 each ®

Nutritional Information Per Serving • Yield: 40 servings • Serving Size: 1/2 cup potatoes; 1 slice meatloaf 410KCAL, 25.9g Protein, 21.4g Fat, 27.4g Carbohydrate, 131.3mg Cholesterol, 1216mg Sodium, 3.2mg Iron, 72.5mg Calcium, 265 IU Vitamin A, 0.3mg Thiamin, 0.3mg Riboflavin, 567.5mg Potassium, 4.5mg Zinc, 6.7mg Niacin, 0.2mg Vitamin B6, 2.2mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Basil Mashed Potatoes with Roasted Mediterranean Vegetables

13 Mediterranean Matters

Cause a flavor phenomenon when fresh basil combines with Nature’s Own® Premium Mashed Potatoes and a medley of fresh, roasted vegetables for a vegetarian delight.

Enhance this recipe by pairing with seared tuna steak. Add slivers of kalamata olives to the mashed potatoes. Simplify this recipe by substituting dried basil in place of Basil Oil in mashed potatoes and roasted vegetables.

INGREDIENTS

WEIGHT MEASURE

METHOD

Eggplants, 3⁄ 4 in. cubes Green bell peppers, 3⁄ 4 in. cubes Onions, 3⁄ 4 in. cubes Tomatoes, cored, quartered, seeded Olive oil Salt Black pepper Basil Oil*, (recipe follows) Nature’s Own Premium Mashed Potatoes Hot or boiling water

6 lb. 4.5 lb. 4.5 lb.

1. Preheat oven to 400º F convection oven (425º F standard oven). Place vegetables, except tomatoes, in large roasting pan. Sprinkle with olive oil; stir to coat lightly. Add 1 tbsp. salt and 1⁄ 2 tbsp. pepper; stir to distribute seasoning. Add tomato quarters to pan, cut-side up. 2. Roast vegetables in oven until tender, about 20 minutes, stirring once. Remove tomatoes, chop and then return to roasting pan. Stir in 3⁄ 4 cup of Basil Oil. Hold warm for service. 3. Prepare Nature’s Own Premium Mashed Potatoes according to package directions. Add 1⁄ 2 cup Basil Oil; stir or whisk to desired consistency. Hold warm for service. 4. For each serving, scoop 1⁄ 2 cup basil mashed potatoes onto one side of plate. Ladle 1 cup roasted vegetables along other side, overlapping potatoes slightly. Drizzle mashed potatoes with 1⁄ 2 tsp. Basil Oil. Garnish plate with basil sprig.

9 lb. 3 ⁄ 4 cup 2 tbsp. 1 tbsp. 11⁄ 4 cups

®

1 bag 1 gal.

Garnish

Basil Oil Basil sprigs

1 ⁄ 2 cup 36 each

* Basil Oil: Blanch 4 oz. fresh basil leaves in salted, boiling water 20 seconds. Drain; refresh under cold water. Lightly pat dry; place basil in food processor. Purée basil while pouring 2 cups olive oil through feed tube, blending until smooth. Store refrigerated up to one week. Yield: about 2 1⁄ 2 cups

®

Nutritional Information Per Serving • Yield: 36 servings • Serving Size: 1/2 cup potatoes, 1 cup vegetable 275KCAL, 4.9g Protein, 15.1g Fat, 33.0g Carbohydrate, 0.0mg Cholesterol, 844mg Sodium, 1.6mg Iron, 41.9mg Calcium, 1021 IU Vitamin A, 0.2mg Thiamin, 0.1mg Riboflavin, 833.3mg Potassium, 0.4mg Zinc, 2.6mg Niacin, 0.4mg Vitamin B6, 0.0mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Americans are moving at warp speed and foodservice operators are responding with solutions ranging from hand-held entrÊes sold at corporate cafÊs to complete carryout dinners from full-service restaurant menus. Customers enjoy the freedom of carryout options because it allows them more time to pursue other activities. In fact, nine out of 10 customers purchase portable foods for nearly every meal occasion and 75% of operators from hospitals, colleges, schools and B&I expect sales in the grab-and-go sector to increase.* When it comes to time-saving takeout, the trend toward grab-it-and-go meals shows no signs of slowing down. To meet the needs of your on-the-run customers, be sure to consider: Ease of use: Format and packaging are key to success, making foods easy for operators to handle and keeping foods fresh for their customers. Healthy options: Although nutrition is a secondary concern to convenience, a majority of customers would like more nutrition in portable foods. Meals like wraps, for example, can be both healthy and hand-held. Daypart diversity: Customers purchase portable meals more for lunch and dinner, but there are great opportunities in breakfast programs, particularly in schools and B&I settings. After-hours availability of grab-and-go and carryout meals appeals to costumers in hospitals, hotels and college campuses. Variety: Fast doesn't mean flavorless. Customers want variety with their portable foods, in terms of both flavor and format. *Source: Foodservice Director Multi-Tasking – and Tasting According to a recent survey by the National Restaurant Association, 46% of the average American food dollar is spent on freshly prepared food away from home.

There are some things that people do judge by appearance, and food is one of


them. To attract the attention – and order – of a potential customer, foodservice operators can help spur sales by using packaging that is as useful as it is eye-catching. Here are a few ways to use packaging to your advantage: z

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Build customer relationships by asking them what types of packaging works best for them. Inquire about the quality of their food when they finally eat or reheat it. Provide that feedback to your distributor to find the best solution to any recurring problems your customers may point out. Investigate and invest in innovative package types. Technology is keeping up with food consumption trends. Many types of microwaveable or oven safe packages and carrying containers are available that will maintain the integrity of the foods you offer in your carryout programs. Utilize the resources of your local distributor to find the right packaging solution for your operation. Consider trying: „ Dual ovenable containers that allow customers to reheat in either a microwave or a conventional oven. „ Compartmentalized containers for all-in-one meals to go. „ Durable containers for customers with some distance to cover. „ Environmentally-sound packaging to coordinate with recycling programs. Be a billboard. Print your name or the brand names of your food items on containers or carryout bags to get maximum publicity from packaging.

It goes without saying that food safety is key in all aspects of foodservice. It becomes even more important with your carryout and grab-and-go programs. Your customers need to understand the basics of food safety, so consider giving them an insert with safety tips on storage and reheating. Think about including the following information: z

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Keep hot food hot and cold food cold - Cooked hot foods should always be kept at 140 degrees or warmer. Cold foods should be kept at 40 degrees or colder. Also, when reheating carryout items, heat them to 165 degrees. Hot meals should be eaten within two hours of pickup, while meals purchased cold should be eaten immediately or placed in the refrigerator.

For more information on food safety at home, direct your customers to www.fightbac.org. Did You Know? z

Location, Location, Location - Portable meals are consumed in a variety of places: 72% at home, 44% in the car, 39% at the office, 17% during recreational activities, and 14% at school. (Source: Foodservice Director)


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The Right Premise - 42% of consumers now eat on the premise of a foodservice location, compared to 55% 14 years ago. (Source: National Restaurant Association)

Want More? This is issue #14 in our ongoing series of the Trend Bulletin. For past issues on topics such as Mediterranean menu ideas and vegetarianism — or for ideas on building your menu with any of our convenient products — call 1-800-722-2084 or visit baf.com.


Chili-Chicken Pie with Cheddar Crust This satisfying carryout with a hearty filling, featuring Quick-Start ® Home Style Chili, is baked in individual aluminum pie tins for the ultimate in mealtime convenience.

Variation: Change the shape of things with a handheld pie — simply form your dough into a circle, fill, fold and bake! Wrap single-serving pies for an easy on-the-go snack.

INGREDIENTS

WEIGHT MEASURE

METHOD

Quick-Start Home Style Chili Mix Hot water Cooked chicken, cut into chunks Poblano pepper, roasted, peeled, cored and seeded, cut into 1 1⁄ 2-in. julienne strips Jalapeño pepper, roasted, peeled, cored and seeded, diced Pastry crust mix Sharp cheddar cheese, shredded Cold water Cider vinegar

16.5 oz.

1. Combine chili mix and hot water, stirring until blended. Bring to a boil. Reduce heat and simmer uncovered for 40 minutes, stirring occasionally. 2. Stir in chicken and chile peppers. Simmer 5 minutes longer. Cool filling; cover and refrigerate overnight. 3. Combine pastry crust mix and cheese, mixing to blend well. Add water and vinegar; mix to form dough. Wrap dough and refrigerate until cold. 4. Roll out 4 oz. dough for each double crust pie. Fit bottom pastry into 4 1⁄ 2-in. diameter x 1 1⁄ 2-in. deep aluminum pie tin. Fill pastry with 1 cup chili filling. Brush pastry dough edge with water; fit top crust over filling. Turn edges under to seal and crimp. Cut slits in top pastry. 5. Bake pies on baking sheet in 350° F convection oven (or 375° F standard oven) until pastry is golden brown and filling is bubbling hot, 30 to 35 minutes. Cool on rack. Wrap for carryout.

®

1 pkg. 2 qt.

1 lb. 4 oz. 1 oz. 2 lb. 8 oz.

2 cups 6 tbsp. 2 tbsp.

Nutritional Information Per Serving • Yield: 10 servings • Serving Size: 1, 12 oz. pie 942KCAL, 34.1g Protein, 49.5g Fat, 88.7g Carbohydrate, 64.2mg Cholesterol, 1960mg Sodium, 6.8mg Iron, 324.2mg Calcium, 659IU Vitamin A, 0.7mg Thiamin, 0.5mg Riboflavin, 881.5mg Potassium, 2.1mg Zinc, 8.1mg Niacin, 0.3mg Vitamin B6, 0.3mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf. TM


Hashbrown Cornmeal Crepes with Maple Glazed Apples For a sweet and savory meal on the go, Nature’s Own ® Hashbrown Potatoes provide the base for a unique crepe stuffed with maple syrup-glazed diced apples.

Variation: Change your crepe filling to make it work at breakfast, lunch or dinner. Also, make this meal part of your operation’s grab-and-go line by wrapping rolled crepes in paper lined foil or wax paper.

INGREDIENTS

WEIGHT MEASURE

METHOD

All-purpose flour Yellow corn flour or fine cornmeal Salt Whole eggs, beaten Whole milk Butter, melted Nature’s Own Premium Hashbrown Potatoes Hot water (140° F-160° F)

2.25 lb. 2 lb.

1. Combine flour, corn flour and salt together in mixer. Beat eggs with milk and melted butter separately; slowly add to dry mixture, blending smooth. Let batter sit 30 minutes. 2. Meanwhile, fill carton of potatoes to fill line with hot water between 140° F and 160° F. Close carton; let stand 10 minutes. Transfer to holding pan to let potatoes cool. 3. Stir refreshed hashbrowns into batter. Cover batter and refrigerate an additional 30 minutes. 4. Heat well-oiled grill to medium (350° F). When hot, pour 3-oz. ladle of potato crepe batter onto grill, swirling with ladle bottom to evenly distribute batter into 7-in. circle. Cook 2 minutes until edges are golden. Flip crepe over; cook another minute longer. 5. Transfer crepes to baking sheets to cool in stacks. Wrap pans and refrigerate until ready to use.

2 qt. 2 qt. 3 tbsp. 2 qt. 1 gallon

1 lb.

®

40.5 oz.

1 carton

Maple Glazed Apple Filling*

Peeled apple slices, 1⁄ 3-in. thick Butter Pure maple syrup Cinnamon

24 lb. 1 lb. 2 qt. 3 tbsp.

Garnish

Sour cream

2 qt.

1. Cook apple slices in butter with maple syrup over medium heat until tender, stirring occasionally, 6 to 8 minutes. Remove from heat; stir in cinnamon. 2. Cool filling before using. Portion 2 oz. apples, using slotted spoon to drain excess juices, to fill each crepe. Fold potato crepe around filling to enclose apples. 3. Package for carryout or reheat filled crepes for handheld breakfast sandwich. Serve with sour cream in condiment container. *Canned or frozen apple pie filling may be used in place of the Maple Glazed Apple Filling.

Nutritional Information Per Serving • Yield: 128 servings • Serving Size: 1, 3 oz. crepe and 2 oz. filling 319KCAL, 5.4g Protein, 13.9g Fat, 44.9g Carbohydrate, 84.3mg Cholesterol, 527mg Sodium, 1.7mg Iron, 106mg Calcium, 490IU Vitamin A, 0.2mg Thiamin, 0.2mg Riboflavin, 302.7mg Potassium, 1.3mg Zinc, 1.3mg Niacin, 0.1mg Vitamin B6, 0.3mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf. TM


Customers have a zest for flavors that pack a punch. Tapping into this high flavor market means learning about what's literally hot with today's palates and how those flavors can be incorporated into existing recipes or used to develop new ones. The good news is that many of these ingredients are accessible and generally easy to work with.

If it's a given that customers are adding more spice to their lives, the reasons behind the bolder-is-better movement are varied. Several trends seem to be converging at once: z

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Greater exposure to all things epicurean. Best-selling cookbooks and the rise of the celebrity chef are making customers aware of once-exotic flavors. And Americans are traveling more than ever, visiting far-flung spots all over the globe, where they sample and learn about intriguing new flavors. Changing populations. America's ethnic population is predicted to grow by 40 percent by 2010. Those who immigrate here – whether from Mexico, Central America or Central Asia – bring along with them the unique flavors of their culinary culture. Availability of ingredients on a global scale. Out-of-season items can be imported easily and food distributors offer much more variety today – evident in the wide range of peppers and exotic fruits.

Customers are looking for hot and spicy flavors at many venues. A recent NRA survey showed that 33% of customers order spicy dishes at casual dining restaurants, 31% look for such profiles at family dining spots and 27% seek out those items at fine dining establishments.

If you want to get a flavor for what profiles customers are looking for, here's a quick rundown: z

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Burning up. When customers say they want bold flavors, they mean it. Hot foods, including those made with fresh or dry hot chili peppers, curry pastes, spicy oils and hot sauces, are big business. Authentic ethnic. Americans say they want ethnic ingredients to be used authentically, and to pack a punch flavor-wise. Beyond Asian and Mediterranean, other sharp profiles have newfound caché, such as Indian, Moroccan and Indonesian.


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Combo deal. Foodservice professionals are creating intense, unique flavor pairings, such as sweet-hot combinations or blends made with different ethnic inspirations.

Working with bold flavors in recipes doesn't have to be difficult. Like many of the recipes featured in this bulletin, simply presenting familiar menu items with a bold twist immediately signals to diners that something fresh and exciting is available. There are some natural places to incorporate spices, seasonings and other types of intensely flavored ingredients: z

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Proteins: Meats, poultry and seafood items prepared with full-flavor marinades or spice rubs give a customer an out-of-the-ordinary taste and are another way to differentiate a regular menu item. Side dishes: Adding quick and on-hand flavor additions to potatoes, beans and chili will turn conventional foodstuffs into the zesty sides your customers crave. Soups: Smoked and roasted flavors add a new level of flavor to soups, especially in broth-based and tomato-based soups or chowders. Sauces and dressings: Ideal carriers for flavor, sauces and dressings can be shaken up with an array of intense ingredients, including spicy seasonings and combinations of sweet and hot flavors, like chipotle-tomato or lemon-chili pairings.

Too Hot to Handle? Despite the popularity of zesty, zingy flavors, one can go overboard. Too much flavor infusion can lead to flavor confusion among customers. That's why it's best to follow suggested recipes, experiment with new seasonings in small doses or serve spicy items in accompaniment form such as dressings, sauces or relishes to start with. Want More? This is issue #15 in our ongoing series of the Trend Bulletin. For past issues on topics such as carryout or Mediterranean menu ideas – or for ideas on building your menu with any of our convenient products – call 1-800-722-2084 or visit baf.com.


15

BOLD STATEMENTS

Chicken Tacos with Black Beans and Mango Salsa Santiago® Seasoned Black Beans unite with the flavors of a lively mango salsa and chipotle seasoned chicken breast in this fresh and bold entrée.

Enhance this recipe by layering the same ingredients into a prepared taco salad shell with shredded romaine lettuce. Simplify this recipe by using a prepared peach salsa in place of the mango salsa.

INGREDIENTS

WEIGHT MEASURE

Santiago Seasoned Black Beans Boiling water Boneless, skinless, chicken breasts Ancho chile pepper Salt Vegetable oil Corn tortillas, 6-in. Mango Salsa

13.5 oz.

®

1 bag 2 qt.

5 lb. 1 tbsp. 2 tsp. 1 ⁄ 3 cup 60 21⁄ 2 qt.

Mango Salsa

Mango, diced Red onion, diced Serrano chiles, seeded and minced Fresh lime juice Cilantro, chopped Salt Ancho chile pepper

4 lb. 1 lb.

21⁄ 2 qt. 3 cups 1 ⁄ 4 cup

METHOD

1. Place beans in steamtable pan. Pour boiling water over beans; stir to combine. Cover and hold on steamtable 40 minutes. Stir before serving. 2. Sprinkle chicken with ancho chile pepper and salt on both sides. Rub meat with oil. Grill over medium-high heat until browned and cooked through, about 5 minutes per side. Cut into slices. 3. Combine salsa ingredients in bowl; stir to mix until thoroughly blended. 4. Heat tortillas on grill until softened, about 10 seconds per side. Wrap up stacked tortillas to hold warm for service. 5. Evenly distribute 4 oz. chicken slices, 1⁄ 2 cup mango salsa and 1⁄ 2 cup prepared black beans in center of 3 warm tortillas.

1 cup 1 ⁄ 2 cup 2 tsp. 2 tsp.

Nutritional Information Per Serving • Yield: 20 servings • Serving Size: 3 tortillas; 1⁄ 2 cup beans; 4 oz. chicken; 1⁄ 2 cup salsa 608KCAL, 48.3g Protein, 11.7g Fat, 79.2g Carbohydrate, 96.3mg Cholesterol, 1115mg Sodium, 4.5mg Iron, 223.2mg Calcium, 1824IU Vitamin A, 0.4mg Thiamin, 0.3mg Riboflavin, 1070.6mg Potassium, 2.0mg Zinc, 17.8mg Niacin, 1.0mg Vitamin B6, 0.4mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


15

BOLD STATEMENTS

Smoky Potato and Pepper Chowder Golden Grill® RussetTM Premium Hashbrown Potatoes are the star in this smoky main course chowder featuring a variety of bold, on-hand ingredients.

Enhance this recipe by adding canned clams or crabmeat to the chowder. Simplify this recipe by substituting canned green chiles for the poblano pepper.

INGREDIENTS

Golden Grill Russet Premium Hashbrown Potatoes Hot water (140° F-160° F) Smoked bacon, coarsely chopped Onions, coarsely chopped Corn kernels Poblano chiles, coarsely chopped, veined and seeded Reduced-sodium chicken broth Salt Half & half Liquid smoke Pepper Jack cheese, shredded Paprika for garnish ®

TM

WEIGHT MEASURE

METHOD

40.5 oz.

1. Fill carton of potatoes to fill line with hot water. Close carton; let stand 10 minutes. Transfer to holding pan to let potatoes cool. If not using immediately, refrigerate in covered container. 2. Cook bacon in pot over medium heat until lightly browned. Drain; reserve grease. Return 1⁄ 2 cup bacon grease to pot. Add onions; cook until beginning to soften. Return bacon; cook another minute. 3. Add corn and chiles. Cook and stir another minute. Add broth; bring to boil. Stir in refreshed potatoes and salt. Cover pot and reduce heat to low. Simmer chowder, covered, about 10 minutes or until vegetables are tender. 4. Uncover pot; stir in half & half. Heat completely but do not boil. Add liquid smoke. Hold chowder warm for service. 5. Ladle 11⁄ 2 cups chowder into each serving bowl. Garnish each serving with 1oz. shredded cheese and sprinkle with paprika.

1 carton

3 lb. 6 lb. 4 lb. 2 lb.

4 2⁄ 3 qt. 31⁄ 2 qt. 2 qt. 2 gal. 2 tbsp. 4 qt. 3 tbsp.

31⁄ 2 lb.

Nutritional Information Per Serving • Yield: 56 servings • Serving Size: 11⁄ 2 cups 538KCAL, 19.5g Protein, 37.5g Fat, 32.2g Carbohydrate, 70.9mg Cholesterol, 1360mg Sodium, 1.7mg Iron, 307.6mg Calcium, 856IU Vitamin A, 0.2mg Thiamin, 0.3mg Riboflavin, 687.3mg Potassium, 2.2mg Zinc, 2.8mg Niacin, 0.2mg Vitamin B6, 0.8mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


15

BOLD STATEMENTS

Chipotle Bean and Sausage Chili A variety of zesty ingredients combine with Quick-Start ® Home Style Chili for a satisfying meal any time of year.

Enhance this recipe by serving chili in an Asiago cheese bread bowl for a bold presentation. Simplify this recipe by substituting a pre-mixed vegetable medley for turkey sausage.

INGREDIENTS

WEIGHT MEASURE

METHOD

Hot Italian turkey sausage, casings removed Hot water Quick-Start Home Style Chili Minced chipotle peppers in adobo sauce Green onions, including 4-in. green tops, sliced (3⁄ 4 cup)

1 lb.

1. Brown sausage in 4 qt. pot, breaking up meat while stirring. 2. Add 2 qt. hot water; stir in contents of chili pouch. Heat to boil; reduce heat to simmer. Stir in chipotle pepper mixture. Cover pan and simmer for 45 minutes. 3. Stir in green onions off heat. Hold chili warm for service. 4. Garnish each serving of chili with 1 tbsp. sour cream sprinkled with 1⁄ 8 tsp. toasted cumin. Add cilantro sprig.

16.5 oz.

®

2 qt. 1 pouch 1 tbsp.

21⁄ 2 oz.

5 each

Garnish

Sour cream Crushed toasted cumin seeds Cilantro sprigs

5 oz. 11⁄ 4 tsp. 10 each

Nutritional Information Per Serving • Yield: 10 servings • Serving Size: 1 cup 308KCAL, 16.6g Protein, 8.3g Fat, 42.2g Carbohydrate, 28.8mg Cholesterol, 1452mg Sodium, 5.0mg Iron, 126.7mg Calcium, 468IU Vitamin A, 0.3mg Thiamin, 0.2mg Riboflavin, 711.6mg Potassium, 0.1mg Zinc, 1.5mg Niacin, 0.0mg Vitamin B6, 0.0mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


15

BOLD STATEMENTS

Potato Pizza with Smoked Cheese and Spicy Peppers Classic Casserole ® Scalloped Potatoes reinvent the wheel as a tasty yet unexpected base in this flavorful twist on America’s favorite pie.

Enhance this recipe by preparing the same ingredients as a filling for a calzone. Simplify this recipe by omitting the arugula.

INGREDIENTS

WEIGHT MEASURE

METHOD

Classic Casserole Scalloped Potatoes Sauce mix Boiling water Onions, thinly sliced 12-in. par-baked thin pizza crusts Sun-dried tomatoes in oil, julienne cut, well drained Pickled jalapeño pepper slices, well drained Shredded smoked cheese (gouda, mozzarella, etc.) Arugula leaves, coarsely chopped

36 oz.

1. Pour boiling water over sauce mix in half pan. Stir well. Add dry potatoes; stir to mix. Bake in 400° F oven (350° F convection) for 35 minutes. Set aside. 2. Grill onions on oiled griddle or in cast-iron pan over medium heat until golden brown. Set aside. 3. Assemble each pizza: spread 21⁄ 4 cups scalloped potatoes evenly over crust. Layer with 1⁄ 3 cup caramelized onions, 1⁄ 4 cup sun-dried tomatoes, 1 ⁄ 4 cup jalapeño slices, and 3⁄ 4 cup cheese on top. 4. Bake each pizza in 450° F oven (400° F convection) on pizza pan or directly on oven rack about 10 minutes (7 to 9 minutes convection) until crust is browned and cheese is melted. Sprinkle each hot pizza with 1 cup arugula leaves. Cut into quarters to serve.

®

1 carton 2 pouches 31⁄ 2 qt.

2 lb. 8 8 oz.

2 cups

8 oz.

2 cups

11⁄ 2 lb.

11⁄ 2 qt.

8 oz.

2 qt.

Nutritional Information Per Serving • Yield: 8, 12-in. pizzas • Serving Size: 1⁄ 4 pizza, 10 oz. 464KCAL, 16.5g Protein, 16.3g Fat, 63.1g Carbohydrate, 25.1mg Cholesterol, 1279mg Sodium, 3.0mg Iron, 332.7mg Calcium, 322IU Vitamin A, 0.0mg Thiamin, 0.1mg Riboflavin, 528.0mg Potassium, 1.0mg Zinc, 1.4mg Niacin, 0.0mg Vitamin B6, 0.3mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


The surge in popularity of small plates on the menu gives new meaning to the term “less is more.” Customers find value in intriguing dishes plated in a charming way, whether it's positioned as tapas, meze, contorni or as old-fashioned appetizers with a new twist. Moreover, they enjoy the fun of sharing plates with friends and family. Getting in on the trend means learning about what's driving customers to small plates and how to incorporate the concept into even the most unexpected settings.

In an era where obesity is a near epidemic, nearly 70% of customers now believe it is healthier to eat multiple small meals in a day as opposed to three regular meals*. In fact, the popularity of small plates as a culinary trend makes sense when one breaks down the driving factors: z

z

z

The dining experience: Customers enjoy the social aspect of ordering several small plates of food to be enjoyed in a communal way. Also, the variety available on the table meets the demand for more intense flavors and the continued interest in ethnic cuisines. Health matters: Tied into the desire for smaller portions is the ongoing interest in eating sensibly, whether ordering freshly prepared foods or giving up towering plates of food for smaller plates. Ages and stages: The growth of small plates is being propelled by several segments in the over-20 age bracket. Older customers can order smaller portions that are easier on their appetites and budgets. Younger customers traditionally enjoy sharing dishes with friends and taking part in hip food trends. In business and industry, small plates also have appeal to the lunchtime crowd who often spend more time talking than eating.

* Source: Technomic, Inc., 2005

Dining Definitions Small plates, of course, can refer to the actual size of the tableware. But in a broader sense, the idea behind the small plate concept is that the customer gets “just a taste” of a dish. As such, small plates allow the customer the opportunity to order a variety of different flavors, textures, proteins and vegetables that in essence, make a complete meal.


Creating a small plates program doesn't have to be difficult or time consuming. Accommodating the trend requires only a few small changes. Here are some tips: z

z

z

z

z

z

Re-size current offerings, such as ethnic dishes or specials, to make smaller portions. Add small plate options to your printed menu or menu board. Call them out with enticing names like tapas, meze, or even “small plates” or “little tastes.” Dress small plates with drizzles of sauces or small garnishes. Serve dishes with small bowls filled with dipping sauces, flavored mayonnaise or olive oils. Give the buffet a makeover by mixing and matching a variety of small plate items. Stack up appetizer-sized dishes on serving counters and stations or at customers' tables to replicate the commercial restaurant experience. Create a promotion around your small plates program, emphasizing the intense, often ethnic flavors, the smaller portion sizes for the health conscious/calorie counters and the comparatively lower price points. Shore up slow dayparts like early and late dinners by promoting small plates as alternatives to heavy meals.

The term “tapas” translates to “to cover,” and refers to small plates that customers fill with food and carry to their tables on top of wine glasses. Too Hot to Handle? Despite the popularity of zesty, zingy flavors, one can go overboard. Too much flavor infusion can lead to flavor confusion among customers. That's why it's best to follow suggested recipes, experiment with new seasonings in small doses or serve spicy items in accompaniment form such as dressings, sauces or relishes to start with. Want More? This is issue #16 in our ongoing series of the Trend Bulletin. For past issues on topics such as bold flavors or carryout menu ideas – or for ideas on building your menu with any of our convenient products – call 1-800-722-2084 or visit baf.com.


Potato Shrimp Cakes Hints of coconut, baby shrimp, red peppers and Golden Grill RussetTM Premium Hashbrown Potatoes draw Asian inspirations in this elegantly simple small plate application.

Serve cakes with red remoulade sauce or mustard-mayonnaise. Garnish plate with salad greens tossed in a lime vinaigrette. For fritters, scoop 1-oz. balls and deep fry.

INGREDIENTS

WEIGHT MEASURE

Golden Grill Russet Premium Hashbrown Potatoes Hot water (140° F-160° F) Baking mix Coconut milk Liquid eggs Cooked baby shrimp, thawed and drained Seafood seasoning Chopped roasted red pepper and onion blend, thawed and drained TM

40.5 oz. 2 lb. 36 oz.

1 carton 11⁄ 2 qt. 3 cups

6 lb., 12 oz. 5 tbsp.

METHOD

1. Fill carton of potatoes to fill line with hot water between 140° F and 160° F. Close carton; let stand 10 minutes. Drain off excess water. 2. In a large bowl, combine baking mix, coconut milk and eggs together until smoothly blended. Add refreshed potatoes to mixture. Stir in shrimp, seasoning and roasted pepper-onion blend; mix thoroughly. 3. Scoop 1⁄ 4 cup (2 oz.) potato-shrimp mixture for each cake. Griddle on well-greased flat top grill until golden brown on both sides, about 5 minutes. Serve hot.

2 lb., 8 oz. 11⁄ 2 qt.

Nutritional Information Per Serving • Yield: 96 servings • Serving Size: 2, 2 oz. cakes 124KCAL, 4.1g Protein, 4.2g Fat, 17.5g Carbohydrate, 50.5mg Cholesterol, 416mg Sodium, 0.9mg Iron, 35.1mg Calcium, 394IU Vitamin A, 0.1mg Thiamin, 0.1mg Riboflavin, 202.8mg Potassium, 0.3mg Zinc, 1.3mg Niacin, 0.1mg Vitamin B6, 0.2mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf. TM


Potato Empanadas Recreate traditional tapas in your operation when Redi-Shred ® Hashbrown Potatoes combine with the flavors of Spain for a satisfying plate to share among friends.

Serving Suggestion Accompany Accompany with empanadas with aempanadas tomatillo sauce a tomatillo sauce or chipotle salsa or chipotle for dipping. salsa for dipping.

INGREDIENTS

WEIGHT MEASURE

Redi-Shred Hashbrown Potatoes Hot water (140° F-150° F) Cooked ground beef Frozen corn kernels, thawed Canned diced green chiles, drained Chili powder Salt Ground cumin Dried oregano Crushed red pepper Beef broth Prepared pie pastry dough Eggs, beaten ®

40 oz. 8 lb. 1lb., 8 oz.

1 carton

8 oz. 4 oz. 1 oz. 1 oz. 20 lb.

1 cup 1 ⁄ 2 cup 2 tbsp. 2 tbsp. 4 tsp. 2 tsp. 2 qt. 8

1 qt.

METHOD

1. Fill carton of potatoes to fill line with hot water between 140° F and 150° F. Close carton; let stand 20 minutes. Drain off excess water. 2. Combine refreshed potatoes with cooked beef, corn, chiles and spices in large pot. Add broth; bring mixture to simmer and cook 5 minutes. Set filling aside to cool. 3. Roll out 1-oz. dough into 4-inch circle for each empanada. Beat eggs with small amount of water for egg wash. Scoop 1 tbsp. filling; place on one half of each circle. Moisten edges with egg wash, fold dough over and seal to enclose filling. Refrigerate until ready to bake. 4. Preheat oven to 375° F (350° F convection). Brush tops of empanadas with egg wash. Bake 20 minutes or until golden brown. Serve warm.

Nutritional Information Per Serving • Yield: 106 servings • Serving Size: 3 empanadas 493KCAL, 7.3g Protein, 30.9g Fat, 46.6g Carbohydrate, 18.0mg Cholesterol, 657mg Sodium, 2.7mg Iron, 21.6mg Calcium, 237IU Vitamin A, 0.4mg Thiamin, 0.3mg Riboflavin, 212.6mg Potassium, 0.5mg Zinc, 3.5mg Niacin, 0.1mg Vitamin B6, 0.1mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf. TM


Mediterranean Potato Dip Nature’s Own®Potato Pearls ® Premium Mashed Potatoes go undercover in this unexpected alternative to a traditional hummus dip.

Serve warm as a dip for grilled meat or vegetable kabobs, toasted pita wedges, or fresh crudities. Serve as a spread for bruschetta.

INGREDIENTS

Nature’s Own Potato Pearls Premium Mashed Potatoes Salt Boiling water Plain lowfat yogurt Olive oil Garlic, minced Fresh lemon juice Mint leaves, optional garnish ®

®

WEIGHT MEASURE

METHOD

29.3 oz.

1 bag

3 ⁄ 4 oz.

2 tbsp. 31⁄ 4 qt. 11⁄ 2 qt. 11⁄ 2 cups 11⁄ 2 tbsp. 2 tsp.

1. Combine dry potatoes and salt in large bowl; whisk in boiling water. Let set 5 to 7 minutes. Whisk potatoes smooth. 2. Beat in yogurt, olive oil, garlic and lemon juice. Hold dip warm for service. Garnish dip with mint leaves for serving, if desired.

Nutritional Information Per Serving • Yield: 68 servings • Serving Size: 1⁄ 3 cup 102KCAL, 2.2g Protein, 5.9g Fat, 10.2g Carbohydrate, 1.3mg Cholesterol, 454mg Sodium, 0.2mg Iron, 45.2mg Calcium, 17IU Vitamin A, 0.1mg Thiamin, 0.1mg Riboflavin, 164.0mg Potassium, 0.2mg Zinc, 0.6mg Niacin, 0.0mg Vitamin B6, 0.1mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Potato Gnocchi Create small plates in half the time when Potato Pearls® Extra Rich Mashed Potatoes take the work out of making traditional, homemade gnocchi.

Toss freshly cooked gnocchi with brown butter and sage, herbed marinara or pesto sauce before serving. Sprinkle with grated Parmesan, if desired.

INGREDIENTS

WEIGHT MEASURE

METHOD

Boiling water Butter Salt Ground nutmeg Potato Pearls Extra Rich Mashed Potatoes All-purpose flour Baking powder Liquid eggs

1 lb.

1. Combine boiling water, butter, salt and nutmeg in mixer bowl. Pour in Potato Pearls Extra Rich while mixing on low speed using flat paddle attachment. Add flour and baking powder; mix smooth. Add eggs; mix into dough. Transfer dough to floured surface; knead briefly. (Dough may be prepared up to 4 hours ahead. Cover and refrigerate until ready to cook.) 2. Divide dough into 8 oz. sections. Roll into 3⁄ 4-in. thick cylinders. Cut pieces on diagonal 1⁄ 2-in. thick. 3. For each serving, drop 3 oz. gnocchi into simmering salted water to cook. As gnocchi rise to surface, about 2 minutes, remove with strainer to heated serving dish. Add desired sauce and serve immediately.

4 ⁄ 2 qt. 1

®

41⁄ 2 tsp. 1 tbsp.

®

57 oz. 1 carton 2 lb., 10 oz. 21⁄ 2 qt. 41⁄ 2 tsp. 22 oz.

Nutritional Information Per Serving • Yield: 126 servings • Serving Size: 3-oz. gnocchi 117KCAL, 2.7g Protein, 4.0g Fat, 17.6g Carbohydrate, 28.9mg Cholesterol, 310mg Sodium, 0.7mg Iron, 21.4mg Calcium, 366IU Vitamin A, 0.2mg Thiamin, 0.1mg Riboflavin, 142.8mg Potassium, 0.1mg Zinc, 1.3mg Niacin, 0.0mg Vitamin B6, 0.1mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf. TM


From fast casual to fine dining, quality convenience products are increasingly more prominent in a range of foodservice kitchens. To emphasize this point, we've decided to refresh the Trend Bulletin to a format that provides actual case studies from working foodservice operations around the country. In this and future editions, you will receive an insider's look into how Basic American Foods products are being used by chefs in a variety of kitchens from fresh takes on beloved classics to truly out-of-the-box applications.

Donette Beattie, Vice President of Purchasing and Product Development, has used several Basic American Foods products to fashion imaginative dishes at Country Kitchen International, a Madison, Wisconsin-based chain of restaurants that serve homestyle breakfast, lunch and dinner items with a frequently updated flair. “We've been playing around with infusing the hashbrowns,” she says. “And the idea came around to refresh the hashbrowns with a ratio of water and hot sauce.” The new concept fits well with current dining trends. For one thing, the hot sauce hashbrowns reflect the popularity of bold flavors that excite the palate. “We are a big breakfast chain but we also do lunch and dinner. This type of dish will allow us to take hashbrowns to those platforms,” notes Donette.

Jonathan Bennett relishes the discovery process in his work as chef and partner in the American bistro-style Moxie, the Restaurant, and in the eclectic RED, the Steakhouse, in Beachwood, Ohio. One of his most recent discoveries involved a snack made with Golden Grill Russet™ Premium Hashbrown Potatoes. According to Jonathan, staple menu items like hashbrowns can easily become signature dishes because they take to flavors well and are already popular among customers. Jonathan was experimenting with different applications for the hashbrowns when he decided that instead of adding liquid to refresh the potatoes, he would take advantage of their dry format. “I put them straight out of the box into a fryer for 10 to 15 seconds and seasoned them with curry and chili powder,” he recalls. In addition to serving the crispy hashbrown strings as a bar snack, Jonathan noted they would make an ideal salad topping.

Diane “Dee” Hardy, Director of Food and Auxiliary Services at the University of


Richmond, recognizes the importance of understanding her customer base. Beyond tracking her diners' preferences for new items, Dee involves them in other steps in the process. Stemming from the widespread popularity of garlic mashed potatoes made from Basic American Foods mashed potatoes, Dee recently set up a mashed potato bar for both students and catering, featuring toppings like portabella mushrooms, sautéed fresh garlic, specialty cheeses and chicken. Working with Dee on menu development is Cindy Stearns, Assistant Director, Marketing and Special Programs, whose most recent successful recipe is a Spicy Bean Wrap. As Cindy points out, the item literally wraps up all the things that her diners want out of a quick, flavorful meal. “It's very popular because it's a low-fat option and ethnic foods have become such a staple in our diets,” she says.

Julaine Kiehn, Director of Campus Dining Services at the University of Missouri at Columbia, believes comfort foods never go out of style at a place where people are often far from home. “Our customer base really likes potatoes and they would eat mashed potatoes every day. We have now put cold mashed potatoes in the takeout section for them to heat and eat later,” she says. According to Executive Chef Eric Cartwright, quality prepared food products have become more important to university foodservice professionals. “It used to be in college and universities that when you went through a line, there were two entrées, starches and vegetables. Now every one of our residential operations have a minimum of three or four entrées. Using products like dehydrated beans and potatoes from Basic American Foods are great because they don't require as much labor and they allow us to do larger menu selections with great quality products,” he says. “It's worked well for us.” More Recipes Beyond the Trend Bulletin, a new section of the Basic American Foods website will be dedicated to recipes from the kitchens of various foodservice segments. The recipes are versatile enough for many operations yet distinctive enough to be used as truly signature items. Want More? This is issue #17 in our ongoing series of the Trend Bulletin. For past issues on topics such as bold flavors or carryout menu ideas – or for ideas on building your menu with any of our convenient products – call 1-800-722-2084 or visit baf.com.


Spicy Bean Wraps Customers of any age will enjoy this chilled wrap preparation featuring Santiago® Refried Beans — great for lunchtime crowds or those on the go.

Cindy Stearns Assistant Director Marketing and Special Programs University of Richmond

®

INGREDIENTS

WEIGHT

MEASURE

METHOD

Santiago Refried Beans Boiling water Taco seasoning mix Cream cheese, softened Green onions, finely chopped Flour tortillas, 11-in. Leaf lettuce, cleaned

29.77 oz.

1 bag 2 qt. 2 ⁄ 3 cup

1. Place beans in pan. Pour boiling water over beans; stir in taco seasoning. Cover pan; hold in steamtable or 250°F oven until water is absorbed, 15 to 20 minutes. Let cool.

®

5 oz. 2 lb. 6 oz.

2 cups 20 each

2. Combine cream cheese and green onions; set aside.

1 lb., 4 oz. 3. Spread one side of each tortilla with 11⁄ 2 oz. (3 tbsp.) cream cheese mixture. Spread 4 oz. (1⁄ 2 cup) bean mixture over cream cheese. Cover with single layer of lettuce leaves (about 1-oz.). Roll into tight rolls, burrito style, folding in sides and rolling end to end. Place seam-side down on shallow pan. Cover pan and refrigerate at least 1 hour before serving. 4. Cut each roll in half on diagonal to serve. Accompany with salsa for dipping.

Nutritional Information per Serving • Yield: 20 servings • Serving size: 1,10 oz. roll 586KCAL, 18.6g Protein, 24.8g Fat, 72.1g Carbohydrate, 53.5mg Cholesterol, 1481mg Sodium, 5.5mg Iron, 133.7mg Calcium, 1421IU Vitamin A, 0.6mg Thiamin, 0.5mg Riboflavin, 821mg Potassium, 0.9mg Zinc, 3.3mg Niacin, 0.1mg Vitamin B6, 0.2mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Baja Pizza Give your customers something different when Santiago® Seasoned Vegetarian Refried Beans serve as the foundation ingredient in a unique pizza topped with zesty on-hand ingredients.

Chef Eric Cartwright Executive Chef University of Missouri at Columbia

®

INGREDIENTS

WEIGHT

Santiago Seasoned Vegetarian Refried Beans Boiling water 12-in. par-baked pizza crusts, docked Thick salsa, medium-hot Yellow bell pepper, chopped Jalapeño pepper, chopped 5-cheese Italian mix, shredded

MEASURE

METHOD

1 bag 7 cups

1. Place Santiago Seasoned Vegetarian Refried Beans in pan. Pour boiling water over beans; stir to mix. Cover pan; hold in steamtable or 250°F oven until water is absorbed, 15 to 20 minutes.

®

®

30.9 oz.

2 lb., 8 oz. 1 lb., 4 oz. 4 oz. 2 lb.

5 each 5 cups 33⁄ 4 cups 3 ⁄ 4 cup 8 cups

2. Spread 2 cups beans evenly over pizza crust, leaving 3 ⁄ 4-in. border all around. Layer beans with 1 cup salsa, 3 ⁄ 4 cup bell pepper and 2 tbsp. jalapeno pepper; sprinkle evenly with 11⁄ 2 cups cheese. 3. Bake in 500°F conventional oven (475°F convection) for 5 to 8 minutes until crust is browned and cheese is melted. Cut pizza into 8 wedges.

Nutritional Information per Serving • Yield: 5, 12-in. pizzas • Serving size: 1/8 pizza wedge 277KCAL, 14.0g Protein, 10.0g Fat, 33.1g Carbohydrate, 16.2mg Cholesterol, 748mg Sodium, 2.3mg Iron, 261.2mg Calcium, 298IU Vitamin A, 0.1mg Thiamin, 0.1mg Riboflavin, 362mg Potassium, 0.1mg Zinc, 0.6mg Niacin, 0.1mg Vitamin B6, 0.0mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Buffalo Hashbrowns Ideal for any daypart, Golden Grill RussetTM Premium Hashbrown Potatoes take on a familiar taste in an untraditional format when potato shreds are infused with hot sauce and topped with blue cheese.

Donette Beattie Vice President of Purchasing and Product Development Country Kitchen International Madison, WI

INGREDIENTS

WEIGHT

Golden Grill Russet Premium Hashbrown Potatoes FRANK’S RedHot Sauce Blue cheese, crumbled

MEASURE

TM

®

METHOD

1. Refresh Golden Grill Russet Premium Hashbrown Potatoes with hot water (140°F-160°F) mixed with hot sauce for total liquid quantity of 15 cups. Add FRANK’S RedHot Sauce (33⁄ 4 cups for mildly hot to 5 cups for hot) combined with the water quantity needed to fill one carton hashbrowns. Close carton; let stand 10 minutes to refresh. TM

40.5 oz.

®

2 lb.

1 carton *see method

®

®

2. For each serving, brown 1 cup refreshed potatoes on well-oiled grill at 375°F-400°F for about 4 minutes until browned around edges and bottom. Top with 1oz. (1⁄ 4 cup) blue cheese. 3. Serve Buffalo Hashbrowns with charbroiled steak garnished with extra blue cheese.

Nutritional Information per Serving • Yield: 31 servings • Serving Size: 1 cup 411KCAL, 9.3g Protein, 28.6g Fat, 28.7g Carbohydrate, 21.9 mg Cholesterol, 2241mg Sodium, 0.7mg Iron, 170.5mg Calcium, 210IU Vitamin A, 0.0mg Thiamin, 0.1mg Riboflavin, 441mg Potassium, 0.8mg Zinc, 0.5mg Niacin, 0.0mg Vitamin B6, 0.4mcg Vitamin B12 *Nutritional information based on mildly hot preparation. Nutritional information for hot preparation available upon request

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Haystacks This truly out-of-the-box preparation features dry Golden Grill Russet TM Premium Hashbrown Potatoes fried to golden perfection and seasoned to taste — perfect as an appetizer or salad topping.

Chef Jonathan Bennett Chef/Partner Moxie, the Restaurant, and RED, the Steakhouse Beachwood, OH

INGREDIENTS

WEIGHT

Golden Grill Russet Premium Hashbrown Potatoes Frying oil Seasoning mix (see suggestions below)

MEASURE

TM

METHOD

1. Place dry (not refreshed) Golden Grill Russet Premium Hashbrown Potatoes in fry basket. Immerse into deep fryer with oil temperature set at 350°F-360°F; fry for 6 seconds until golden brown. TM

40.5 oz.

1 carton

2. Remove from frying oil; let drain. While hot, sprinkle with seasoning mix as desired. 3. Allow seasoned fried potatoes to drain on paper toweling until cool before serving.

Seasoning Mix Suggestions: • Chile Salt: Combine 2 parts kosher salt with 1 part chile powder. • Parmesan-Thyme: Combine 1 part grated Parmesan cheese to 1⁄ 4 part dried thyme leaves. • Garlic and Onion Seasoning Mix (prepared product)

Nutritional Information per Serving • Yield: 13 servings • Serving size: 3 oz. 360KCAL, 6.8g Protein, 8.2g Fat, 65.0g Carbohydrate, 0.5mg Cholesterol, 1311mg Sodium, 1.4mg Iron, 47.4mg Calcium, 10IU Vitamin A, 0.0mg Thiamin, 0.0mg Riboflavin, 829mg Potassium, 0.0mg Zinc, 4.2mg Niacin, 0.0mg Vitamin B6, 0.0mcg Vitamin B12 *Nutritional information based on haystacks made with Parmesan-Thyme seasoning. Nutritional information for haystacks made with Garlic and Onion seasoning and Chile Salt seasoning available upon request.

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Once again, the Trend Bulletin is sharing some exciting, flavorful recipes from fellow foodservice operators that feature convenient products from Basic American Foods. Whether working in an elementary school, fine dining restaurant or corporate café, these chefs have created unique, memorable dishes for just about any type of operation.

At the Grove Grill in Memphis, the approach to food is to create familiar and hearty dishes with elegant flair and urban polish. To meet this challenge, Chef/partner Jeffrey Dunham drew upon his fine dining experience to create his Apple, Goat Cheese and Potato Cake. This signature dish plays with the classic potato pancake by using Golden Grill Russet™ Premium Hashbrown Potatoes and a variety of unique mix-ins like goat cheese and scallions. With its crispy outside texture and moist inside, the potato cake is an ideal, simple base for bolder ingredients and appeals to diners with its marriage of upscale flavors and homestyle shreds. This recipe works great as an appetizer paired with an enticing mustard sauce, or use the cakes as a base to feature your entrées on a whole new level.

After stints in China, Singapore and Texas, Lucas Miller brings his worldwide experiences to the American Midwest. As Manager of Menu Development and Test Kitchens at Ball State University, Miller faced the challenge of improving the beloved Potato Lancaster recipe, a campus legacy that mixes sour cream, butter, cream cheese, salt and pepper with mashed potatoes. After testing several varieties of mashed potatoes, Miller was won over by the quality and convenience of Nature's Own® Potato Pearls® Premium Mashed Potatoes. According to Miller, “It is one of the best mashed potatoes on the market flavor-wise and it's easy to make.”

Julie Stewart and Alan Zimmerman really know what their customers want at SAS, a computer software company in Cary, North Carolina. With over 35 years of combined experience, they have seen eating preferences and habits evolve toward more sophisticated and healthy menu items. “I think people are a bit more demanding and knowledgeable and are asking for a lot of healthy, low-calorie and low-fat dishes,” says Stewart, Manager of Food Service at SAS. Zimmerman, a Foodservice Supervisor of the company's Skylight Café agrees, “We have a broad range of customers who are very health conscious. Each day we try to do one heart healthy entrée.” Keeping customer concerns in mind, Zimmerman developed his Potato and Herb Crusted Chicken. He decided to coat the chicken with Golden Grill Russet™ Premium Hashbrown Potatoes and sauté it until golden brown. The flavor, consistency and ease of use of these premium hashbrowns made this recipe a winner.


How do you please notoriously finicky K-12 students, yet still provide exciting flavors, convenient recipes and healthy options? That is the challenge Leah Schmidt relishes as the Director of Nutrition Services for Hickman Mills School District in Kansas City, MO. Even though younger children tend to be picky eaters, students on the whole are much more adventurous about their food choices. “Through eating out with their families and learning more about food in school, students have taken an interest in dishes that would not have been included in school menus a generation or two ago,” Schmidt says. Adapting a favorite recipe, Schmidt developed a version of Mexican Lasagna for school foodservice using Santiago® Vegetarian Refried Beans with Whole Beans. Not only is it popular; but, Schmidt adds, “It's a good way for the students to get fiber, it's attractive, and it's convenient because you can prepare as much as you need.” More Recipes Beyond the Trend Bulletin, a new section of the Basic American Foods website will be dedicated to recipes from the kitchens of various foodservice segments. The recipes are versatile enough for many operations yet distinctive enough to be used as truly signature items. Want More? This is issue #18 in our ongoing series of the Trend Bulletin. For past issues on topics such as bold flavors or carryout menu ideas – or for ideas on building your menu with any of our convenient products – call 1-800-722-2084 or visit baf.com.


Apple, Goat Cheese and Potato Cake Chic yet comforting, this signature Golden Grill Russet TM Premium Hashbrown Potato recipe will elevate your entrée to a new level of sophistication.

Jeffrey Dunham Chef/Partner The Grove Grill Memphis, TN

INGREDIENTS

WEIGHT MEASURE

Golden Grill Russet Premium Hashbrown Potatoes 40.5 oz. Granny Smith apples, peeled, cored10 lb. Fresh creamy-style goat cheese 2 lb., 8 oz. Chopped fresh herbs* Salt Fresh ground black pepper TM

1. Refresh Golden Grill Russet Premium Hashbrown Potatoes according to package directions. Transfer refreshed potatoes to bowl of mixer. 2. Shred apples and press out liquid. Add to potatoes with goat cheese, herbs, salt and pepper. Mix together using flat paddle attachment until well blended. 3. Form into 2 oz. balls. Flatten slightly into uniform cakes about 2 1⁄ 2 inches in diameter. Cover and refrigerate until ready to use. 4. For Carolina Mustard BBQ Sauce, sauté onions and garlic until translucent. Add remaining ingredients and simmer for 30 minutes. 5. Cook potato cakes on oiled flat top grill until golden brown over medium heat, 2 to 3 minutes per side. Hold warm in oven until ready to serve. TM

1 carton 20 each ⁄ 3 cup 2 tbsp. 1 tbsp. 2

Carolina Mustard BBQ Sauce

Diced red onions Minced garlic Ground cumin Ground ginger Brown sugar Dijon mustard Creole mustard Ketchup Veal stock Molasses Cider vinegar

METHOD

6 each 6 tbsp. 3 tbsp. 3 tbsp. 11⁄ 2 cups 3 cups 3 cups 11⁄ 2 cups 3 cups 6 oz. ⁄ 4 cup

3

* use a combination of herbs such as rosemary mixed with parsley Nutritional Information for Potato Cakes per Serving • Yeild: 75 servings/150 cakes • Serving Size: 2, 2 oz. cakes 205KCAL, 4.2g Protein, 11.8g Fat, 3.2g Saturated Fat, 21.1g Carbohydrate, 2.8g Fiber, 7.0mg Cholesterol, 528mg Sodium, 0.7mg Iron, 33.4mg Calcium, 193IU Vitamin A, 0.0mg Thiamin, 0.1mg Riboflavin, 229mg Potassium, 0.2mg Zinc, 0.2mg Niacin, 0.1mg Vitamin B6, 0.0mcg Vitamin B12, 70.0mg Phosphorus, 4.2mcg Folate * analysis does not include oil on grill Nutritional Information for BBQ Sauce per Serving • Yeild: 2 1⁄ 2 qts. • Serving Size: 1 oz. 51KCAL, 0.9g Protein, 0.6g Fat, 0.1g Saturated Fat, 8.6g Carbohydrate, 0.7g Fiber, 0.2mg Cholesterol, 448mg Sodium, 0.6mg Iron, 23.3mg Calcium, 230IU Vitamin A, 0.0mg Thiamin, 0.0mg Riboflavin, 122mg Potassium, 0.2mg Zinc, 0.2mg Niacin, 0.1mg Vitamin B6, 0.0mcg Vitamin B12, 19.1mg Phosphorus, 3.8mcg Folate

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Mexican Lasagna Layers of tortillas, ground beef, cheese and sauce are brought together with Santiago® Vegetarian Refried Beans with Whole Beans to create a colorful, flavor fiesta.

Leah Schmidt Director of Nutrition Services Hickman Mills School District Kansas City, MO

®

INGREDIENTS

WEIGHT MEASURE

Santiago Vegetarian Refried Beans with Whole Beans Boiling water Cooked ground beef Chili powder Garlic powder Ground cumin Diced tomatoes, drained Picante sauce Flour tortillas, 10 in. Colby-Jack cheese, shredded ®

METHOD

1. Prepare Santiago Vegetarian Refried Beans with Whole Beans with boiling water according to package directions; set aside. 2. Combine browned beef with chili powder, garlic and cumin. Add diced tomatoes and picante sauce to beef; mix until well combined. 3. Spread one-third meat mixture on bottom of hotel pan. Arrange 4 tortillas in one layer atop meat. Spread tortillas with half the refried beans. Add another third of meat mixture over beans. Sprinkle with half the cheese. Repeat layers of tortillas, beans, meat and cheese. 4. Bake at 375ºF conventional oven (or 325ºF convection oven) for 25 to 30 minutes until bubbling hot. Cut pan into 24 squares. Garnish each serving with sliced olives and green onions. Serve with sour cream. ®

30.9 oz. 5 lb. 1 oz. 28 oz. 16 oz. 1lb., 8 oz.

Garnish

Sliced pitted black olives Chopped green onions Sour cream

1 bag 2 qt. 2 tbsp. 2 tsp. 2 tsp. 2 cans 2 jars 8 each 11⁄ 2 qt.

Nutritional Information per Serving • Yield: 24 servings • Serving Size: about 8 oz. 631KCAL, 41.6g Protein, 32.6 g Fat, 14.5g Saturated Fat, 40.7g Carbohydrate, 6.9g Fiber, 117.9mg Cholesterol, 1208mg Sodium, 5.4mg Iron, 329.1mg Calcium, 809IU Vitamin A, 0.4mg Thiamin, 0.4mg Riboflavin, 928mg Potassium, 5.5mg Zinc, 7.7mg Niacin, 0.3mg Vitamin B6, 2.8mcg Vitamin B12, 354.2mg Phosphorus, 42.0mcg Folate

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Potato and Herb Crusted Chicken Dress up ordinary chicken with Golden Grill Russet TM Premium Hashbrown Potatoes and create a hearty entrée for health conscious customers.

Alan Zimmerman Foodservice Supervisor Skylight Café SAS Cary, NC

INGREDIENTS

WEIGHT MEASURE

Golden Grill Russet Premium Hashbrown Potatoes Boneless, skinless chicken breasts, pounded Salt Black pepper Onion, chopped Garlic, chopped Whole large eggs TM

METHOD

1. Refresh Golden Grill Russet Premium Hashbrown Potatoes according to package directions. Fill carton to fill line with hot water (140ºF-160ºF). Close carton; let stand 10 minutes. Drain in single layer on towels. 2. Pat pounded chicken breasts dry; sprinkle both sides with salt and pepper. 3. Combine onion, garlic, eggs and 5 cups flour in food processor; blend smooth. Stir in oregano. Combine batter with refreshed potatoes; set aside. 4. Dredge chicken breasts lightly in flour; shake off excess. Coat both sides of chicken with potato mixture. Meanwhile, heat 1⁄ 2-inch oil in large skillets set over medium heat. 5. Add coated chicken to hot pans. Cook 4 to 5 minutes; turn over and cook other side 4 to 5 minutes until golden on both sides with internal temperature of 165ºF. Drain on towels before serving. TM

40.5 oz.

1 carton

5 to 6 oz.

60 each 3 tbsp. 2 tbsp.

2 lb., 8 oz. 11⁄ 4 oz.

All-purpose flour Dried oregano Flour, for dredging Cooking oil, for shallow frying

1 lb., 7 oz. 1 lb.

21⁄ 2 tbsp. 20 each, 11⁄ 4 qt. 5 cups 2 tbsp.

Nutritional Information per Serving • Yield: 60 servings • Serving Size: 1 chicken breast, 8 to 9 oz. per serving 445KCAL, 50.0g Protein, 14.5g Fat, 2.4g Saturated Fat, 30.2g Carbohydrate, 2.4g Fiber, 169.5mg Cholesterol, 1067mg Sodium, 2.8mg Iron, 104.3mg Calcium, 152IU Vitamin A, 0.3mg Thiamin, 0.3mg Riboflavin, 704mg Potassium, 1.7mg Zinc, 20.2mg Niacin, 1.0mg Vitamin B6, 0.8 mcg Vitamin B12, 511.1mg Phosphorus, 46.4mcg Folate *nutritional analysis includes flour for dredging but not oil for shallow frying

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Potato Lancaster The quality and convenience of Nature’s Own ® Potato Pearls ® Premium Mashed Potatoes provide a flavor boost to this heartland favorite.

Lucas Miller Manager of Menu Development and Test Kitchens Ball State University Muncie, IN

INGREDIENTS

WEIGHT MEASURE

Nature’s Own Potato Pearls Premium Mashed Potatoes Boiling water ®

METHOD

1. Pour boiling water over Nature’s Own Potato Pearls Premium Mashed Potatoes in bowl of mixer; stir on low speed 10 seconds to distribute. Let stand 5 to 7 minutes. Beat with wire whip attachment until smoothly blended. 2. Meanwhile, gently warm butter and cream cheese just until melted. Off heat, stir in sour cream, salt and white pepper. 3. Pour cream mixture into whipped potatoes while mixing on low speed. Scrape down sides and then whip on medium for 1 or 2 minutes until smooth. Transfer to sprayed hotel pan. 4. Hold potatoes warm until ready to serve. Portion 1⁄ 2 cup for each serving; sprinkle with paprika. ®

®

29.3 oz.

Butter Cream cheese, softened Sour cream Salt Ground white pepper Paprika, for garnish

1 bag 3 qt. plus 11⁄ 2 cups

12 oz. 8 oz. 1 lb. 11⁄ 2 tsp. 3 ⁄ 4 tsp.

®

Nutritional Information per Serving • Yield: 39 servings • Serving Size: 1⁄ 2 cup 189KCAL, 2.7g Protein, 13g Fat, 7.2g Saturated Fat, 15.8g Carbohydrate, 1.4g Fiber, 31mg Cholesterol, 592mg Sodium, 0.4mg Iron, 27.5mg Calcium, 442IU Vitamin A, 0.1mg Thiamin, 0.1mg Riboflavin, 223mg Potassium, 0.1mg Zinc, 1.0mg Niacin, 0.0mg Vitamin B6, 0.1mcg Vitamin B12, 54.3mg Phosphorus, 2.3mcg Folate

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Mollete Mexican Breakfast Sandwich These delicious Mexican breakfast sandwiches made with Santiago® Seasoned Black Beans are a handy treat for anyone on the go.

Jeff Clark Executive Chef La Salsa Fresh Mexican Grill Carpinteria, CA

®

INGREDIENTS

WEIGHT MEASURE

Santiago Seasoned Black Beans 26.9 oz. Salsa verde (recipe follows) Sandwich rolls Unsalted butter, softened 6 oz. Queso Oaxaca or mozzarella cheese, shredded 2 lb., 8 oz. ®

1 bag 3 cups 20, 6 inch long rolls 3 ⁄ 4 cup

Salsa Verde

Tomatillos, husked 1 lb., 8 oz. 3 Cilantro, coarsely chopped ⁄ 4 cup 1 Onion, diced ⁄ 3 cup 3 Garlic ⁄ 4 tsp. Serrano chiles, seeded and chopped 11⁄ 2 each 3 Salt ⁄ 4 tsp.

METHOD

1. Prepare Santiago Seasoned Black Beans according to package directions. Hold warm. 2. To prepare salsa verde, place tomatillos in boiling water for 5 minutes. Drain and cool. Combine cooled tomatillos in a blender or food processor with cilantro, onion, garlic, Serrano chiles and salt. Blend to sauce consistency. Cover and refrigerate until needed. 3. Cut each roll in half lengthwise and scoop out some of the soft center from each half to create a cavity. Butter the rolls on the cut side. Brown on a 350°F flat grill, buttered-side down, for 4 minutes or until golden and crisp. 4. To assemble the Molletes, spoon 1 tbsp. of salsa verde into the cavity of each roll half. Top the salsa with 1⁄ 4 cup of Santiago Seasoned Black Beans. Top the black beans with 1 oz. of cheese. Place the assembled roll halves on a pan and broil just until the cheese melts. 5. Serve two halves per person. ®

®

Nutritional Information per Serving • Yield: 20 servings • Serving Size: 1 open-face sandwich 534KCAL, 27.6g Protein, 24.5g Fat, 5.1g Saturated Fat, 50.6g Carbohydrate, 10.3g Fiber, 69.6mg Cholesterol, 778mg Sodium, 5.7mg Iron, 402.0mg Calcium, 907IU Vitamin A, 0.4mg Thiamin, 0.7mg Riboflavin, 639mg Potassium, 0.4mg Zinc, 3.0mg Niacin, 0.1mg Vitamin B6, 0.0mcg Vitamin B12, 232.6mg Phosphorus, 43.7mcg Folate

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Chicken Parmesan Stacker Layers of fresh Italian ingredients combined with Nature’s Own ® Potato Pearls ® Premium Mashed Potatoes elevates flavor to new heights for a new take on an old favorite.

Todd Foutty Director, Foodservice Operations The MetroHealth System Cleveland, OH

INGREDIENTS

WEIGHT MEASURE

Nature’s Own Potato Pearls Premium Mashed Potatoes 29.3 oz. Boiling water Basil pesto, prepared Boneless skinless chicken breasts 36, 5-6 oz. pieces Kosher salt Black pepper Marinara sauce, prepared 72 oz. Provolone cheese, sliced 2 lb., 4 oz. Texas garlic toast, frozen ®

1. Prepare Nature’s Own Potato Pearls Premium Mashed Potatoes according to package directions. Mix with the pesto and hold warm until ready to assemble the stacker. 2. Season both sides of each chicken breast with 1⁄ 4 tsp. kosher salt and 1⁄ 8 tsp. black pepper. Grill the chicken for about 4 minutes per side until golden and the internal temperature has reached 165°F. 3. Heat the marinara sauce and top each grilled chicken breast with 2 oz. of sauce and a 1 oz. slice of provolone cheese. Hold warm in a pan until ready to assemble the stackers. 4. Grill or bake the garlic toast according to package directions. 5. To assemble the stacker, place one piece of garlic toast on a plate and scoop 1⁄ 2 cup of pesto mashed potatoes onto the toast slice. Place a chicken breast on top of the potatoes. 6. Drizzle the stacker with basil oil and sprinkle it with 1 tbsp. of grated parmesan cheese. Garnish with a basil sprig. ®

®

1 bag 31⁄ 2 qt. 1 cup 3 tbsp. 11⁄ 2 tbsp. 36 slices

Garnish

Basil flavored olive oil Parmesan cheese Fresh basil sprigs

METHOD

⁄ 4 cup 21⁄ 4 cups As needed 3

®

Nutritional Information per Serving • Yield: 36 servings • Serving Size: 1 stacker 462KCAL, 45.3g Protein, 20.2g Fat, 8.9g Saturated Fat, 22.5g Carbohydrate, 2.9g Fiber, 107.1mg Cholesterol, 1567mg Sodium, 2.0mg Iron, 334.7mg Calcium, 1039IU Vitamin A, 0.2mg Thiamin, 0.3mg Riboflavin, 795mg Potassium, 2.2mg Zinc, 17.5mg Niacin, 0.8mg Vitamin B6, 1.0mcg Vitamin B12, 498.4mg Phosphorus, 9.3mcg Folate

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Fiesta Taco Pie Add some flair with this innovative dish featuring Golden Grill Russet TM Premium Hashbrown Potatoes and Quick-Start® Home Style Chili and you will have your customers shouting olé.

Jonathan Dye Chef Hillcrest Market Place University Housing Residential Dining Iowa City, IA

INGREDIENTS

WEIGHT MEASURE

Golden Grill Russet Premium Hashbrown Potatoes 40.5 oz. 1 carton Quick-Start Home Style Chili 32.1 oz. 2 pouches Ground beef 2 lb. Sharp cheddar cheese, shredded 1 lb., 8 oz. TM

®

Topping

Sour cream Iceberg lettuce, shredded Cilantro, chopped Tomatoes, diced Avocado, diced Cheddar-jack cheese, shredded

2 lb. 2 lb. 3 oz. 3 lb. 1 lb. 8 oz.

1 qt. 2 heads 2 cups 2 qt. 2 cups

Garnish

Avocado slices

As needed

METHOD

1. Refresh Golden Grill Russet Premium Hashbrown Potatoes according to package directions. Fill carton to fill line with hot water (140ºF-160ºF). Close carton; let stand 10 minutes. Set aside. 2. Prepare Quick-Start Home Style Chili. Brown beef in 8 qt. pot. Add 4 qts. hot water and both pouches of chili. Cook, covered, for 45 minutes, stirring occasionally. Set chili aside. 3. Spray two full hotel pans of 4 in. depth with nonstick spray. Divide and press one-quarter of the refreshed hashbrown potatoes into each pan bottom. Layer each pan with one-quarter of the chili and one-quarter of the shredded cheese. Repeat the layering in each pan. 4. Bake at 350ºF conventional oven (or 300ºF convection oven) for 35 to 45 minutes until cheese is golden. Allow to rest 10 minutes out of oven before adding topping. 5. Spread 1 lb. sour cream over top layer in each pan. Meanwhile, combine lettuce, cilantro, tomatoes and diced avocado in bowl. Divide and spread topping to cover sour cream. Cut each pan into 4 x 6 rows. 6. Sprinkle each serving with 2 tsp. cheddar-jack cheese. Garnish with avocado slice. TM

®

Nutritional Information per Serving • Yield: 48 servings • Serving Size: approx. 3 in. square 469KCAL, 14.7g Protein, 29.6g Fat, 9.8g Saturated Fat, 36.7g Carbohydrate, 6.1g Fiber, 41.9mg Cholesterol, 1011mg Sodium, 2.8mg Iron, 212.9mg Calcium, 1105IU Vitamin A, 0.2mg Thiamin, 0.2mg Riboflavin, 749mg Potassium, 0.8mg Zinc, 1.9mg Niacin, 0.1mg Vitamin B6, 0.2mcg Vitamin B12, 265.1mg Phosphorus, 27.3mcg Folate

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Cheesy Potato Croquettes With a crispy golden exterior and a warm cheesy center, this recipe made with Nature’s Own ® Potato Pearls ® Premium Mashed Potatoes is a hearty appetizer or a perfect side dish for any entrée.

Matt Kline Sous Chef Via Christi Regional Medical Center Wichita, KS

INGREDIENTS

WEIGHT MEASURE

Nature’s Own Potato Pearls Premium Mashed Potatoes 29.3 oz. Boiling water Kosher salt Black pepper Pepper-jack cheese 1 lb. All-purpose flour Egg whites, beaten Water Breadcrumbs, unseasoned Oil, for deep frying Seasoning mix ®

1. Place Nature’s Own Potato Pearls Premium Mashed Potatoes in a large bowl. Dissolve the kosher salt in the boiling water and add to the potatoes. Stir for 10 seconds to distribute and then let stand for 5 to 7 minutes. Stir the potatoes until smooth and add the black pepper. Cool the mashed potato mixture thoroughly. 2. Cut the pepper-jack cheese into 80 cubes and set aside. 3. Shape the mashed potato mixture into 11⁄ 2 inch balls, about 11⁄ 2 ounces each. Push one cheese cube into the center of each ball, rolling to maintain shape. 4. For the coating, mix the egg whites with water, and then place the flour, egg white wash and breadcrumbs in three separate bowls. Coat the potato balls in flour and shake off the excess. Next, roll the potato ball in the egg white mixture, and then coat it in breadcrumbs. Set aside. 5. Heat the oil to 360°F and deep fry the croquettes until golden brown, about 3 minutes. Drain the croquettes on paper towels. 6. Combine the seasoning mix ingredients in a bowl. Sprinkle each hot croquette with 1⁄ 2 tsp. of seasoning mix as they come out of the fryer. ®

®

1 bag 3 qt. 2 tbsp. 2 tsp. 2 cups 11⁄ 2 cups 1 ⁄ 2 cup 2 cups As needed 1 ⁄ 2 tsp.

Seasoning Mix

Oregano, dried Parsley, dried Onion powder Paprika Kosher salt Parmesan cheese, grated

METHOD

1 tbsp. 1 tbsp. 1 tbsp. 1 tbsp. 1 ⁄ 2 tbsp. 1 cup

®

Nutritional Information per Serving • Yield: 80 croquettes • Serving Size: 3 each 268KCAL, 11.4g Protein, 8.8g Fat, 4.2g Saturated Fat, 35.5g Carbohydrate, 2.6g Fiber, 20.1mg Cholesterol, 1501mg Sodium, 1.5mg Iron, 223.5mg Calcium, 410IU Vitamin A, 0.2mg Thiamin, 0.2mg Riboflavin, 356mg Potassium, 0.8mg Zinc, 2.6mg Niacin, 0.0mg Vitamin B6, 0.2mcg Vitamin B12, 206.3mg Phosphorus, 24.3mcg Folate *nutritional analysis does not include oil for frying

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM


Cumin-Scented Mashed Potatoes Did You Know?

The built-in goodness of Nature’s Own® Potato Pearls ® Premium Mashed Potatoes marries the smooth flavor of shredded Monterey Jack cheese with the tantalizing flavor and aroma of cumin.

INGREDIENTS

WEIGHT MEASURE

Santiago Seasoned Black Beans 26.9 oz. Cooked onion, finely diced 7 oz. Cooked green bell pepper, finely diced 6 oz. Granulated garlic (option: 1 tbsp. cooked garlic) Ground cumin Cayenne pepper Red wine vinegar Cooked white rice Green onions, chopped for garnish ®

1 pouch 1 cup 1 cup 2 tsp. 2 1⁄ 2 tsp. 1 ⁄ 2 tsp. 1 ⁄ 4 cup 4 1⁄ 2 qt.

METHOD

1. Refresh black beans according to package directions. 2. Sprinkle black beans with cooked onion, bell pepper, garlic, cumin and cayenne. Blend in thoroughly. Stir in red wine vinegar. 3. Scoop 1⁄ 3 cup bean mixture over each 1⁄ 2 cup serving of cooked rice. Garnish with 1⁄ 2 tbsp. green onion.

11⁄ 4 cups

[5591899266]

Basic American Foods PO Box 2006 Brownsdale MN 55918-9926

FIRST-CLASS MAIL PERMIT NO. 6 brownsdale MN

POSTAGE WILL BE PAID BY ADDRESSEE

From Our Chef to You

BUSINESS REPLY MAIL

C

NO POSTAGE NECESSARY IF MAILED IN THE UNITED STATES

Among the top 20 culinar y trends for 2007 identified by the National Restaurant Association following a poll of American Culinar y Federation members are, Mediterranean cuisine, pan-seared items, fresh herbs, Latin American cuisine, exotic mushrooms, salts, grilled items and Pan-Asian cuisine.

Brazilian Style Black Beans and Rice

Nutritional Information per Serving • Yield: 36 servings • Serving Size: 1⁄ 3 cup beans 208KCAL, 6.8g Protein, 1.4g Fat, 41.3g Carbohydrate, 0.0mg Cholesterol, 250mg Sodium, 2.6mg Iron, 36.5mg Calcium, 40IU Vitamin A, 0.2mg Thiamin, 0.1mg Riboflavin, 307mg Potassium, 0.4mg Zinc, 2.0mg Niacin, 0.1mg Vitamin B6, 0.0mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com.

In recent Trend Bulletins, foodservice professionals from a range of operations have shared their business-building menu applications featuring Basic American Foods products. With this edition, we proudly feature the creative inspiration generated in our own kitchens, led by our Corporate Executive Chef, Keith Darling.

TM

Spicy Refried Bean and Cheese Quesadilla

Caramelized Onion Mashed Potatoes with Thyme

Crumbled bacon twists this familiar South of the Border favorite prepared with Santiago® Vegetarian Refried Beans with Whole Beans. It does double duty as a shared appetizer and main-dish offering.

INGREDIENTS

WEIGHT MEASURE

Nature’s Own Potato Pearls Premium Mashed Potatoes 29.3 oz. Boiling water Dried or fresh thyme leaves Butter Caramelized onions, finely chopped 9 oz. ®

®

METHOD

1. Place Nature’s Own Potato Pearls Premium Mashed Potatoes in large mixing bowl. Add dried thyme, if using, to boiling water. Pour over potatoes; blend with whisk. Let stand 5 to 7 minutes. 2. Blend in fresh thyme, if using, then butter and caramelized onions. Cover and hold warm for service. ®

1 pouch 4 qt. 2 tsp. 2 tbsp.

®

11⁄ 2 cups

Notes Chef Keith, Americans hunger to broaden their horizons with flavors from around the world, and they want to explore on recognizable turf. We’re eager to experience new taste twists with traditional favorites. “Enduring flavors don’t change,” he says, “but how we deliver them can ‘wow’ customers and encourage repeat business.”

Chef Keith, who trained in the classic tradition It’s so easy, too, Chef before embarking on an Keith explains: By taking impressive cooking career, what’s already familiar keeps his finger on the pulse of and desired by customers and diner wants. Through extensive treating it as a platform for travel and research, plus countless tantalizing flavors that bear just a K ei t h D a rl i n g one-on-one interactions with culinary hint of the exotic, an everyday dish is managers, Chef Keith and his team offer solutions transformed. What’s more, the best tools to to our customers’ menu planning by bringing them achieve this are likely already within easy reach ideas they can build on. of your pantry and walk-in.

Inspiration from Ingredients on Hand On your shelves and racks there are many products you can use to build signature sides and main dishes that exhibit increasingly popular flavors from around the world — from lower-cost items to ingredients that warrant a higher menu price when incorporated into or crowning a dish.

Nutritional Information per Serving • Yield: 40 servings • Serving Size: 1⁄ 2 cup 268KCAL, 11.4g Protein, 8.8g Fat, 4.2g Saturated Fat, 35.5g Carbohydrate, 2.6g Fiber, 20.1mg Cholesterol, 1501mg Sodium, 1.5mg Iron, 223.5mg Calcium, 410IU Vitamin A, 0.2mg Thiamin, 0.2mg Riboflavin, 356mg Potassium, 0.8mg Zinc, 2.6mg Niacin, 0.0mg Vitamin B6, 0.2mcg Vitamin B12, 206.3mg Phosphorus, 24.3mcg Folate

For Ideas You Can Build On , call 1-800-722-2084 or visit baf.com. TM

From Our Chef to You Inspiration from Ingredients on Hand

“To offer a truly inspired dish that builds your business and repeat traffic, there’s no need to order items from your supplier beyond what your usual inventory includes,” says Chef Keith. For example, look at your mashed potato offerings on your menu. What are some simple flavor enhancements to make them even more popular with guests? For easy-to-apply ideas, see our “Mashed Mix-Ins” chart on the next page.

20

Mashed Mix-Ins


Mashed Mix-Ins Mashed potatoes are an excellent base to carry a variety of bold, global flavors. What’s more, you can create profitable use of leftover meats, poultry, seafood and vegetables by mixing in or topping mashed offerings. The following ideas will inspire you to create your own flavorful innovations!

Brazilian Style Black Beans and Rice

Cumin-Scented Mashed Potatoes

Santiago® Seasoned Black Beans with onion, garlic, cayenne and cumin lend hearty Latin flair to this savory side dish. It is a perfect accompaniment to roasted, grilled and rotisseried meats.

INGREDIENTS

Add any one or a combination of ingredients in the following quantities to 4 cups prepared nature’s own® Potato Pearls® Premium mashed Potatoes in addition to your usual seasonings. CUISINE DIRECTION LATIN

MEDITERRANEAN

AMERICAN

MEATS & SEAFOOD

CHEESES

VEGETABLES

⁄ 2 c. cooked crumbled chorizo; 1 ⁄ 2 c. seasoned ground beef or pork; 3 ⁄ 4 c. pulled chicken

⁄ 4 c. shredded Mexican blend, Monterey Jack or pepper jack

3

⁄ 2 c. cooked Italian sausage; 3 ⁄ 4 c. cooked seasoned pizza topping; 1 ⁄ 2 c. crumbled bacon

3

⁄ 4 c. shredded Italian blend; 1 ⁄ 2 c. grated Parmesan or Romano; 1 ⁄ 2 c. crumbled feta

1

1

1

⁄ 3 c. flaked smoked salmon; 1 ⁄ 2 c. diced smoked ham; 1 ⁄ 2 c. crumbled bacon; 3 ⁄ 4 c. pulled turkey 1

3

⁄ 2 c. shredded cheddar or Colby; 4 American slices, diced; 5 Swiss slices, diced; 1 ⁄ 2 c. cottage cheese 1

HERBS & SEASONINGS

⁄ 4 c. corn kernels; ⁄ 2 c. chopped roasted bell pepper; 3 ⁄ 4 c. cooked black or kidney beans; 1 ⁄ 4 c. chopped canned green chiles

2 T. dried cilantro; 2 t. ground cumin; 1 t. cayenne powder; 1 t. dried cardamom

⁄ 2 c. steamed chopped frozen spinach; 1 ⁄ 2 c. chopped canned artichoke hearts; 1 ⁄ 4 c. diced bottled sun-dried tomato in oil; 1 ⁄ 2 c. sliced black olives; 1 ⁄ 2 c. chopped roasted bell pepper

⁄ 4 c. extra virgin olive oil; 2 T. Italian herb blend; 1 T. chopped garlic; 2 T. dried thyme; 2 T. dried parsley; 2 T. dried basil; 1 ⁄ 2 c. prepared pesto, 1 ⁄ 4 c. capers

1

⁄ 2 c. chopped roasted bell pepper; 1 c. mashed sweet potato or parsnip; 3 ⁄ 4 c. creamed corn; 1 ⁄ 2 c. chopped canned mushrooms; 1 ⁄ 2 c. diced cooked carrots; 3 ⁄ 4 c. steamed green beans 1

WEIGHT MEASURE

nature’s own Potato Pearls Premium mashed Potatoes Boiling water Cumin seeds, toasted and ground Butter, cut into 1⁄ 2 tbsp. pieces Shredded Monterey Jack cheese Ground cumin, for garnish Green onions, finely sliced for garnish ®

®

Want More?

METHOD

1. Place Nature’s Own Potato Pearls Premium Mashed Potatoes in a large mixing bowl. Add toasted cumin to boiling water. Pour over potatoes; blend with whisk. Let stand 5 to 7 minutes. 2. Blend in butter, whisking until butter melts. Stir in cheese. Cover and hold warm for service. 3. Garnish each serving with light dusting of ground cumin and 1 tsp. sliced green onion. ®

29.3 oz.

1 pouch 4 qt.

11⁄ 2 oz. 2 oz. 6 oz.

3 tbsp. 1 ⁄ 4 cup 11⁄ 2 cups

®

This is issue #20 in our ongoing series of the Trend Bulletin. For past issues on topics such as breakfast opportunities or small plate menu ideas — or for ideas on building your menu with any of our convenient products — call 1-800-722-2084 or visit baf.com.

3 oz.

Help us build it better. Our goal is to make the Ideas You Can Build On™ Trend Bulletin one of your most trusted sources for creative menu solutions. To continue providing relevant information, we need to hear from our subscribers. Please return this completed card to tell us how we can make the Trend Bulletin better for you.

1

nutritional information per serving • Yield: 40 servings • serving size: 1⁄ 2 cup 108KCAL, 3.0g Protein, 4.0g Fat, 15.3g Carbohydrate, 6.8mg Cholesterol, 433mg Sodium, 1.0mg Iron, 48.5mg Calcium, 97IU Vitamin A, 0.1mg Thiamin, 0.0mg Riboflavin, 215mg Potassium, 0.2mg Zinc, 1.0mg Niacin, 0.0mg Vitamin B6, 0.0mcg Vitamin B12 *Cumin and green onion as garnish not included in analysis.

For ideas You can Build on , call 1-800-722-2084 or visit baf.com. Tm

1. How would you rate the materials? n Exceeded expectations n Slightly exceeded expectations n Did not meet expectations 2. which recipes, if any, do you plan to use on your menu? n Brazilian Style Black Beans and Rice n Cumin-Scented Mashed Potatoes n Caramelized Onion Mashed Potatoes with Thyme n Spicy Refried Bean and Cheese Quesadilla 3. which products, if any, do you plan to use on your menu as a result of these recipes? n Santiago Seasoned Black Beans n Nature’s Own Potato Pearls Premium Mashed Potatoes n Santiago Refried Beans 4. rate the Trend Bulletin #20 on overall quality compared to other manufacturers’ programs. n Not as good as most programs n Same as most programs n Better than most programs n This is one of the best! 5. what would you like to see in upcoming issues of the Trend Bulletin? ®

®

1 T. Cajun spice blend; 1 T. Southwest seasoning; 1 T. fajita seasoning blend; 1 t. ground peppercorn blend; 1 T. ground mustard powder

Caramelized Onion Mashed Potatoes with Thyme

Spicy Refried Bean and Cheese Quesadilla

Sweet and savory flavors of onion and thyme allow these Nature’s Own® Potato Pearls ® Premium Mashed Potatoes to complement virtually any center-of-the-plate item.

INGREDIENTS

WEIGHT MEASURE

Bean Filling

santiago Vegetarian refried Beans with whole Beans 30.9 oz. Boiling water Monterey Jack cheese, shredded 4 oz. Nacho-style jalapeno slices, finely chopped 11⁄ 2 oz. Ground cumin ®

1 pouch 1 3⁄ 4 qt. 1 cup 3 tbsp. 2 tsp.

Quesadilla

10-inch flour tortillas Chicken, cooked and diced Bacon, cooked and crumbled Jack cheese, shredded

More Recipes

32 2 lb. 2 lb. 2 lb.

METHOD

1. Refresh refried beans with 13⁄ 4 qts. boiling water. Increase holding time by 5 to 10 minutes. 2. Sprinkle refried beans with Jack cheese, chopped jalapeno and ground cumin. Blend in thoroughly. 3. For each quesadilla, spread 1⁄ 3 cup bean filling on one half of tortilla. Sprinkle filling with 1 oz. chicken, 1 oz. bacon and 1 oz. Jack cheese. Fold in half to cover filling ingredients. 4. Heat filled tortillas on well-greased, 325°F griddle until golden on one side, about 1 minute. Flip and heat second side until golden and cheese melts, about 1 minute more. Hold covered in warm oven or steamtable. Cut each tortilla into three wedges to serve.

®

®

6. Please describe unique ways in which you use the product(s) you purchased.

Try it free! Please check to receive free product samples that are featured in this Bulletin. n Santiago Seasoned Black Beans n Nature’s Own Potato Pearls Premium Mashed Potatoes n Santiago Vegetarian Refried Beans with Whole Beans ®

®

®

®

(Please Print Clearly)

Name

Beyond the Trend Bulletin, a new section of the Basic American Foods website will be dedicated to recipes from the kitchens of various foodser vice segments. The recipes are versatile enough for many operations yet distinctive enough to be used as truly signature items.

Title Company Address (no p.o. box) City

State

nutritional information per serving • Yield: 32 servings • serving size: 1 quesadilla / 1⁄ 3 cup bean filling 555KCAL, 32.8g Protein, 30.6g Fat, 36.0g Carbohydrate, 77.3mg Cholesterol, 1221mg Sodium, 3.3mg Iron, 340.2mg Calcium, 323IU Vitamin A, 0.5mg Thiamin, 0.4mg Riboflavin, 654mg Potassium, 2.7mg Zinc, 6.2mg Niacin, 0.3mg Vitamin B6, 0.9mcg Vitamin B12

Phone

Fax

For ideas You can Build on , call 1-800-722-2084 or visit baf.com.

n Yes, i want to continue to receive the Trend Bulletin.

Tm

Nature’s Own®, Potato Pearls® and Santiago® are registered trademarks of Basic American Foods.

©2007 Basic American Foods 09/07 1069-20

E-mail

©2007 Basic American Foods

09/07

1069-20

ZIP


Meet Chef Susi Susi Handke-Greiner — known as Chef Susi — is an apple that didn’t fall far from the tree. She grew up in kitchens manned by her dad, a Certified Master Chef through the American Culinary Federation. As Research & Development Executive Chef for Harry’s Fresh Foods, part of Basic American Foods, Chef Susi loves the spirit and attitude that drives her kitchen team. “I like the fast pace and teamwork involved to get such quality products to market,” she says. Harry’s distinctive and nutritious soups and chilies are a case in point: Each ingredient is at its best when added, and each recipe embodies just-made-taste-made-easy flavor and texture.

S u si

How good is Harry’s? Ask a loyal customer. “I appreciate the flavor profiles of Harry’s products and the quality of the products,” says Jay Marshall, CEC, executive chef of San Jose State University. Such high quality doesn’t happen by chance. “Each batch of any Harry’s soup is hand-crafted, so ingredients are added at the appropriate time and cooked for the proper amount of time,” Chef Susi says. “What makes us different is the quality of our ingredients, our dedication to classical cooking, and that we don’t add preservatives. We make restaurant quality soup in-house — just in much bigger batches!”

H a n d ke - G rei n er

22


Make It Healthy: Harry’s Delivers Harry’s Fresh Foods has been committed to meeting the No. 1 desire among Americans for healthy and wholesome menu items for more than 30 years. All of Harry’s water-based soups, for example, are richly satisfying while naturally low in calories. What’s more, Harry’s soups, sauces and side dishes meet specific dietary needs with ultimate flavor and quality, prepared without preservatives and are trans fat free. Harry’s vegetarian soups include Italian Minestrone Tortellini and Heart of Artichoke Bisque. Harry’s Hearty Vegetarian Chili with 5 Beans &

5 Peppers is completely vegan. Harry’s two varieties of macaroni & cheese are rich and creamy vegetarian sides. Harry’s delivers gluten-free soups like Cajun-Style Chicken & Chorizo Gumbo and ThaiStyle Coconut Curry Chicken. To impress diners seeking organic options, Organic Cheddar Broccoli and Organic Tomato Gorgonzola are two delicious soup varieties. To see Harry’s complete line of dishes that meet the better-for-you demands of today’s customers, visit http://www.harrysfresh.com/foodservice.html.

Soup Anytime, Anywhere with Harry ’s Grab and Go Convenience, healthier options, variety and affordability are the main factors propelling grab and go sales. Soup is perfect for grab and go because it’s fresh, popular and easy to merchandise. Harry’s Fresh Foods offers eight different single-serve soups in 16-ounce containers to meet a variety of tastes.

From a pop-up kiosk or convenience store on campus to a soup station in an employee cafeteria, Harry’s grab-and-go soups meet the growing “clockless” lifestyle of having what you want, when you want — even 24 hours a day.


Not Your Mom’s Macaroni and Cheese (because it’s even better!) “Your mac and cheese rocks!” says Ida Shen, Assistant Director/ Executive Chef of UC Berkeley in California. “Not only students, but adults enjoy this product very much.” Capitalize on the popularity of mashed potato bars with a mac and cheese bar, and allow customers to build their own side-dish creations for one of their favorite comfort foods.

Myriad mix-ins and toppings create an “event” and help you sell more. Plus, a mac and cheese bar is a cost effective way to use leftovers and pantry staples. Harry’s ready-to-serve All-American Macaroni & Cheese and Macaroni & Cheddar Cheese make it easy for any operation to capitalize on this fun, profit-building concept.

Select toppings from the lists below. Offer a different ethnic theme each time you do a macaroni and cheese bar, or mix them up for a fusion experience. MEDITERRANEAN n Roasted Red Bell Pepper n Caramelized Onion n Sun-dried Tomatoes n Sautéed Zucchini n Prosciutto n Pepperoni Slices n Parmesan Shavings n Blue Cheese Crumbles n Crumbled Feta n Chopped Garlic

LATINO n Chopped, Seeded Tomato n Roasted Corn Kernels n Chorizo n Chili with Meat n Steak Strips n Shredded Pepperjack Cheese n Chopped Cilantro n Sour Cream CARIBBEAN n Roasted Sweet Potato Cubes n Jerk Seasoning n Pulled Pork n Popcorn Shrimp n Black Beans

ASIAN n Scallion or Spring Onion n Steamed Broccoli Florets n Water Chestnuts n Sautéed Yellow Squash n Sautéed Baby Carrots n Crabmeat or Surimi n Seasoned Panko Breadcrumbs CAJUN n Smoked Ham n Andouille Sausage n Red Pepper Flakes n Creole Sauce n Hot Sauce n Red Beans

Soup Expressions Beer Cheese soup in a hollow French or ciabatta roll... Organic Tomato Gorgonzola in shot glasses... Loaded Baked Potato Soup in a generous coffee mug... The right soup, presented in an intriguing way, can stimulate both menu interest and check averages. Harry’s just-made-taste-made-easy soups offer the best possible products with which to surprise your customers in flavorful, appealing ways.

Nature’s Own ® , Potato Pearls ® , Naturally Potatoes ® , Classic Casserole ® and Santiago ® are registered trademarks of Basic American Foods. Golden Grill Russet™ is a trademark of Basic American Foods.

©2009 Basic American Foods 01/09 1069-22


Beer Cheese Soup in a French Boule We’ve taken a weekend favorite of beer and sausages, added cheddar cheese and created a smooth and rich cheddar cheese soup with dark porter ale and andouille sausage. A specialty to enjoy any day of the week. SERVING IDEAS Presentation 1 Larger boule, ciabatta or brioche roll, hollowed out, filled with soup, and served as a lunch offering on a 5-inch plate with or without a lightly dressed spinach side salad sporting citrus segments and candied nuts. Presentation 2 Smaller, 2-inch boules, hollowed out, in a catering or buffet situation, with 1 oz. of soup in each. Display on passed trays or a serving station, with a disposable or silver demitasse spoon.

Yankee Beef Pot Roast Feast in a Bowl A hearty pot roast dinner in a soup. Tender pieces of beef, baby carrots, cabbage, onions and all the fixings are in this hearty soup. It’ll warm your soul! SERVING IDEAS Presentation 1 Ladle soup into an individual soufflé dish as a lunch or dinner main course special. Presentation 2 Also ideal for family-style service, ladle Yankee Beef Pot Roast Soup into a large soup tureen or home style bowl, set in the center of the table with individual soup bowls, and allow customers to serve themselves.

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


Loaded Baked Potato in a Mug Tender potatoes, chicken stock, fresh cream, cream cheese and a mild blend of spices. Loaded up with American’s favorite baked potato toppings — cheddar cheese, diced onions, real butter, bacon and chives. SERVING IDEAS Presentation 1 For a fun workplace cafeteria lunch item, Loaded Baked Potato-Style soup is ladled hot into one of a variety of coffee mugs — no two mugs are identical, adding twice the novelty to the employee lunch break. Presentation 2 At a self-serve soup station, the customers can choose their own mug from a tray or mug tree.

Tomato Bisque with Mini Grilled Cheese Bites Fresh cream lightly blended with diced tomatoes, a rich vegetable stock and mild seasonings. This simple classic is warm, soothing and luscious! SERVING IDEAS Presentation 1 As a kid offering, serve soup in a brightly colored bowl with a fun spoon. Add several mini grilled-cheese bites made with slices of American cheese to dip in the soup. Presentation 2 As an adult offering, provide a fun comfortfood twist by pouring soup in a crockery or porcelain bowl on a larger plate. Serve with mini grilled-cheese bites made with Vermont white cheddar stacked to the side of the bowl on the plate.

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


Pacific Northwest Clam Chowder with Upscale Crackers A coastal favorite! Thick and rich with sea clams, ocean clams, potatoes, onions, parsley and a touch of bacon for extra flavor. SERVING IDEAS Presentation 1 Ready-to-serve soup served with large oyster crackers that can be crumbled or used as tasty soup dippers as the customer desires. Presentation 2 Same as above, but instead of oyster crackers, a highball glass with cheese twists.

Organic Tomato Gorgonzola Shots Our chefs have prepared this organic soup with plump, ripe, diced tomatoes in a creamy tomato soup base blended with the richness and pronounced flavors of real Gorgonzola cheese. You’ll want to savor every spoonful! SERVING IDEAS Presentation 1 Pour Organic Tomato Gorgonzola into shot glasses and serve individually as an amuse bouche in a restaurant. Or serve as a passed hors d’oeuvre at a catered event. Presentation 2 A quad of shot glasses served together in a wrought-iron 4-glass caddy is an interesting pre-appetizer. Or, serve four different soups in shot glasses as a tasting sampler for one customer.

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


Dynamic Duo: Heart of Artichoke Bisque and Cream of Roasted Red Pepper Two complementary soups that stand on their own: Tender artichoke hearts gently blended with a light vegetable stock, cream cheese, real butter, onions and garlic, and a rich cream soup of sweet roasted red peppers puréed with fresh cream, roasted garlic and a complementary spice blend. SERVING IDEAS Presentation 1 Revive the “two soups in a bowl” concept. Simultaneously pour both opposite each other into a deeper, taller soup bowl. Presentation 2 Increase service training to pour tableside. And add another touch of color by sprinkling chopped parsley on top.

“Make It Your Own” Macaroni and Cheese Bar America’s favorite! Elbow macaroni smothered in a smooth and cheesy sauce. SERVING IDEAS Presentation 1 Offer a mac and cheese bar with a variety of toppings. Presentation 2 Identify a section of toppings that are vegetarian, to satisfy this growing demand. Presentation 3 Group ingredients to let customers know they can enjoy a Mediterranean, Asian or Caribbean mac-andcheese experience.

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


The Rap on Wraps Still a top trend with customers, wrap sandwiches have everything going for them: flavor variety, convenience, perceived value and even a “halo” of wholesomeness when made with quality ingredients. Appearing in every foodservice segment (even fine dining) and starring at every daypart, the wrap satisfies Americans’ eternal search for something novel but practical — not to mention tasty, convenient and affordable. Wrap sandwiches aren’t new to foodservice. So why are they still a hot trend? Because unlike a fad that’s here today, gone tomorrow, wraps are portable meal solutions that deliver on ingredient variety, value and convenience. What’s more, wraps that feature quality ingredients excite customers. Served hot or cold, wraps are a successful component of to-go programs, where customers of all ages can enjoy building their own or choosing from an ever-wider selection of on-trend, ready-to-eat options.

The sheer wealth of choices for wrap sandwiches has helped operations such as Atlanta-based Great Wraps ®, a fast-casual 19 state multi-unit operation remain successful since the 1980s. Great Wraps encourages customers to create their own wraps from a wide selection of tasty ingredients or choose from 12 signature wraps on the menu. Increased demand for enticing flatbreads is also propelling continued interest in wrap sandwiches. According to the most recent Chef Survey conducted by the National Restaurant Association, flatbreads such as plain and flavored tortillas, pitas and lavash rate 21st among 208 foods and beverages as a “hot” menu trend in 2009. Basic American Foods can help you build your wraps program with a wealth of intriguing ideas that capitalize on easy-to-prep products.

23


Winning Wrap-and-Soup Combos Paired and priced effectively, bundling fresh-made wraps with intriguing soups from Harry’s Fresh Foods ® can boost your bottom line. While soup is a natural partner with any wrap sandwich, a little pairing ingenuity can help you sell even more wrap-and-soup combos. Susi Handke-Greiner, Executive Chef of Research and Development for Harry’s Fresh Foods ®, suggests some sure-fire matches. Southwestern Tortilla Soup with Spicy Bean Wraps A completely vegetarian combo, the taco seasoning in the wrap complements the spicy flavors in this tomato-based soup. Slight acidity from the soup pairs well with this chilled wrap featuring Santiago ® Refried Beans, cream cheese and chopped green onion. Tomato Bisque with Balsamic Veggie & Garlic Mashed Potato Wraps Says Chef Susi, a creamy vegetable-based soup goes well with the slightly tart nature of this wrap consisting of crisp julienned mixed vegetables tossed in balsamic vinaigrette atop buttery garlic mashed potatoes, all wrapped in freshly steamed tortillas. Also try this with our Heart of Artichoke Bisque or Cream of Roasted Red Pepper. Southwestern Corn Chowder with Chipotle Steak and Potato Wraps “The spiciness of both the soup and the wraps complement each other, and the chowder brings some extra vegetables to the meal,” says Chef Susi. Chipotle Steak and Potato Wraps capitalize on thinly sliced flank steak marinated in chipotle peppers, adobo sauce, garlic and maple syrup, then grilled and wrapped with hashbrown potatoes and julienned zucchini, squash and carrots.

Beer Cheese Soup with Turkey Sausage Breakfast Burritos “Ultimate comfort food for breakfast or brunch! ” says Chef Susi. Harry’s variety of ready to serve and milk-based concentrates featuring the goodness of aged Cheddar are elegant, creamy and classic. “None of our Cheddar soups is too heavy,” Chef Susi adds, “and each soup stretches the flavor of the wrap,” which is a combination of refried beans, hashbrowns, crumbled turkey sausage, scrambled eggs and cheese. Also try this wrap with our Cheddar Bisque, Cheddar Broccoli or Organic Cheddar Broccoli soup.

“...each soup stretches the flavor of the wrap.” Chef Susi


Bundling Wraps and Soups for Sales Success Wraps and soups are a natural combo. Tony Seta is a specialist in menu development and was formerly associated with several well-known multi-unit brands. According to Seta, bundling a wrap, soup and beverage can ease the strain on customers, who are more sensitive to price points than ever. Seta, a Certified Master Chef, knows sandwiches. He was a member of the R&D team that developed Arby’s ® successful Market Fresh® sandwich line that launched in 2001 and is still going strong today. Most recently he was Vice President of Product Development and Innovation for Bonefish Grill ® and Carrabba’s Italian Grill ® based in Tampa, Fla.

“If you’re making a wrap to order, a half-wrap can save on labor for two orders,” Seta says. “Or, make up a quantity of two or more wrap varieties early in the day, and prep enough so they’re always ready to serve at order. If you offer a selection of soups that go with the wraps, then you deliver ultimate convenience and value to the customer with the least amount of operational labor.”

Operators benefit even more when they offer handcrafted, scratch-quality soups that are easily heated and served with little prep, thanks to savings in labor costs, adds Seta. “And To ny S et a any quality convenience items I can use in ‘wrap engineering’ — such as potato and bean products — also extend the profitability of my wrap-and-soup combos.”

Today’s customers are more sensitive to price points than ever, especially at lunch, Seta says. Wrap-and-soup combos selling between $5.99 and $7.99 communicate price value. A 6-ounce wrap bundled with 6 to 8 ounces of soup, plus a beverage, can easily sell well for $6.99 in most markets. Extra benefit to the operator is tremendous labor savings, particularly when wrap specials are prepped in advance and soups have convenience built in.

Promoting bundled wraps and soups to guests is key, Seta says. “Prominently display the day’s bundled wrap and soup on a menu board, or print menu inserts and encourage servers to suggest the combo. If your bundled wrap and soup has great value and tastes good, sheer word of mouth will keep customers coming back for more!”

To view Harry’s full line of just-made taste, made-easy soups — each hand-crafted by experienced chefs — go to http://www.baf.com/pages/317

Santiago®, Potato Pearls®, Redi-Shred®, Harry’s® and Harry’s Fresh Foods® are registered trademarks of Basic American Foods.

©2009 Basic American Foods 09/09 1069-23


Southwestern Tortilla Soup

with...

PAIRING IDEA A completely vegetarian combo, the taco seasoning in the wrap complements the spicy flavors in this tomato-based soup from Harry’s Fresh Foods . Slight acidity from the soup pairs well with this chilled wrap featuring Santiago Refried Beans, cream cheese and chopped green onion. ®

®

Spicy Bean Wraps INGREDIENTS

WEIGHT MEASURE

Santiago Refried Beans 29.7 oz. 1 bag Boiling water 2 qt. 2 ⁄ 3 cup Taco seasoning mix 5 oz. Cream cheese, softened 2 lb. Green onions, finely chopped 6 oz. 2 cups Flour tortillas, 11-in. 20 each Leaf lettuce, cleaned 20 oz. ®

METHOD

1. Place beans in pan. Pour boiling water over beans; stir in taco seasoning. Cover pan; hold in steamtable or 250°F oven until water is absorbed, 15 to 20 minutes. Let cool. 2. Combine cream cheese and green onions; set aside. 3. Spread one side of each tortilla with 11⁄ 2 oz. (3 tbsp.) cream cheese mixture. Spread 4 oz. (1⁄ 2 cup) bean mixture over cream cheese. Cover with single layer of lettuce leaves (about 1-oz.). Roll into tight rolls, burrito style, folding in sides and rolling end to end. Place seam-side down on shallow pan. Cover pan and refrigerate at least 1 hour before serving. 4. Cut each roll in half on diagonal to serve. Accompany with salsa for dipping.

Nutritional Information per Serving • Yield: 20 servings • Serving size: 1,10 oz. roll 586KCAL, 18.6g Protein, 24.8g Fat, 72.1g Carbohydrate, 53.5mg Cholesterol, 1481mg Sodium, 5.5mg Iron, 133.7mg Calcium, 1421IU Vitamin A, 0.6mg Thiamin, 0.5mg Riboflavin, 821mg Potassium, 0.9mg Zinc, 3.3mg Niacin, 0.1mg Vitamin B6, 0.2mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


Tomato Bisque

with... PAIRING IDEA Says Chef Susi, a creamy vegetable-based soup goes well with the slightly tart nature of this wrap consisting of crisp julienned mixed vegetables tossed in balsamic vinaigrette atop buttery garlic mashed potatoes, all wrapped in freshly steamed tortillas. Also try this with our Heart of Artichoke Bisque or Cream of Roasted Red Pepper from Harry’s Fresh Foods . ®

Balsamic Veggie & Garlic Mashed Potato Wraps INGREDIENTS

WEIGHT MEASURE

Potato Pearls Extra Rich Garlic powder Salt Pepper Water, boiling Butter Cream/Buttermilk Vegetables, mixed julienne (such as red and yellow bell peppers, zucchini, portobello mushrooms, scallions, etc) 7 1⁄ 2 lb. Balsamic vinaigrette, commercially prepared Flour tortillas, flavored, about 10-inch ®

⁄ 2 carton ⁄ 4 cup 2 tsp. 1 tsp. 14 cup 1 1⁄ 2 cup 1 cup 1 1

METHOD

1. Combine first 4 ingredients. 2. Quickly whisk potato mixture into boiling water; remove from heat. Continue whisking until potatoes are smooth. Beat in butter and cream until well blended. Keep warm until serving. 3. Steam or sauté vegetables until crisp-tender; toss with vinaigrette. 4. Steam tortillas to warm and soften. For each serving: lay 1 tortilla on flat work surface; spread with 3 ounces prepared potatoes. Spread about 2 ounces vegetables evenly over potatoes. Roll tortilla to close. Hold wraps in steamtable pans.

1 cup 48

Note: Wraps can be enclosed in foil or paper to go.

Nutritional Information per Serving • Yield: 48 servings • Serving size: 1 Wrap 270 Calories, 5.9g Protein, 12.4g Fat, 36.1g Carbohydrate, 17.1mg Cholesterol, 604.1mg Sodium, 2.0mg Iron, 67.5mg Calcium, 767IU Vitamin A, 0.2mg Thiamin, 0.2mg Riboflavin, 432.3mg Potassium, 0.6mg Zinc, 3.3mg Niacin, 0.1mg Vitamin B6

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


Southwestern Corn Chowder

with...

PAIRING IDEA “The spiciness of both the soup and the wraps complement each other, and the chowder brings some extra vegetables to the meal,” says Chef Susi, Executive Chef with Harry’s Fresh Foods . Chipotle Steak and Potato Wraps capitalize on thinly sliced flank steak marinated in chipotle peppers, adobo sauce, garlic and maple syrup, then grilled and wrapped with hashbrown potatoes and julienned zucchini, squash and carrots. ®

Chipotle Steak and Potato Wraps INGREDIENTS

WEIGHT MEASURE

Redi-Shred Hashbrown Potatoes 1 carton Beef flank steak 10 lb. Ketchup 1 1⁄ 2 qt. Maple syrup 1 cup Chipotles, canned in adobo 1 ⁄ 2 cup sauce, pureed Garlic, finely chopped 1 oz. 1 ⁄ 3 cup White vinegar Corn tortillas, plain or vegetable flavored, 8- to 10-inch 50 1 ⁄ 2 cup Vegetable oil Yellow crookneck squash, cut into thin strips 2 lb. Zucchini, cut into thin strips 1 1⁄ 2 lb. Carrot, cut into thin strips 12 oz. Salt Pepper Note: Chipotle chiles are very pungent and can cause irritation of the skin. Wash hands thoroughly after handling. ®

METHOD

1. Fill carton of hashbrowns to fill line with hot tap water (140° to 150° F). Let stand 20 minutes; drain. 2. Place steak in steampans. Combine next 5 ingredients; set aside 2 cups. Pour remaining marinade over steaks. Turn steaks to coat both sides. Cover and refrigerate 2 to 24 hours. 3. Warm tortillas by placing in steampan on heated steamtable. Cover and keep warm. 4. Heat the oil on griddle or in skillet. Add next 3 ingredients; season with salt and pepper to taste. Sauté for 5 to 8 minutes or until tender; keep warm on steamtable. 5. Grill or broil steaks 4 to 6 inches from heat for 5 to 8 minutes for medium rare, let stand for 5 minutes before cutting thin slices against the grain. Return steak slices to steampan. Stir in reserved marinade. For each serving: place 1⁄ 3 cup hashbrowns on tortilla. Top with 2 ounces sliced steak and 1⁄ 4 cup mixed vegetables. Roll tortilla to close. Hold wraps in steamtable pan.

Note: Any combination of grilled or sautéed vegetables may be used.

Nutritional Information per Serving • Yield: 50 servings • Serving size: 1 Wrap 450 Calories, 28.2g Protein, 17.5g Fat, 46.2g Carbohydrate, 63.5mg Cholesterol, 577mg Sodium, 3.7mg Iron, 72.0mg Calcium, 268IU Vitamin A, 0.2mg Thiamin, 0.3mg Riboflavin, 980mg Potassium, 4.9mg Zinc, 6.7mg Niacin, 0.8mg Vitamin B6, 2.8ug Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


Beer Cheese Soup

with... PAIRING IDEA “Ultimate comfort food for breakfast or brunch!” says Chef Susi. Harry’s Fresh Foods variety of ready to serve and milk-based concentrates featuring the goodness of aged Cheddar are elegant, creamy and classic. “None of our Cheddar soups is too heavy,” Chef Susi adds, “and each soup stretches the flavor of the wrap,” which is a combination of refried beans, hashbrowns, crumbled turkey sausage, scrambled eggs and cheese. Also try this wrap with our Cheddar Bisque, Cheddar Broccoli or Organic Cheddar Broccoli soup. ®

Turkey Sausage Breakfast Burritos INGREDIENTS

WEIGHT MEASURE

Golden Grill Hashbrown Potatoes Santiago® Refried Beans Water, boiling Egg substitute, liquid Milk, low-fat Turkey sausage, ground Flour tortillas, 10-inch Monterey Jack or cheddar cheese, low-fat, shredded (optional) ®

2 lb.

⁄ 2 carton 1 bag 1 ⁄ 2 gal. 3 cup 1 ⁄ 2 cup 1

50

3 lb.

Note: If desired, Breakfast Burritos may be prepared individually in microwave oven. Prepare as directed through step 6. Enclose fillings as directed in step 8. Heat each burrito in microwave oven on high power for 30 seconds.

METHOD

1. Preheat oven to 400° F (350° convection). 2. Cover hashbrowns with hot tap water (140° to 150° F). Let stand 20 minutes; drain. 3. Place refried beans in steamtable pan. Stir in boiling water; cover. Hold at least 25 minutes. Stir before serving. 4. Combine next 2 ingredients. Cook over low heat, stirring occasionally, until consistency of scrambled eggs. 5. Cook sausage; drain. 6. In half-size steamtable pan, combine hashbrowns, eggs, and sausage. Cover; bake for 30 to 40 minutes or until temperature in center of pan reaches 140° F. Stir once during baking. 7. Place tortillas in steamtable pan; cover with foil. Bake at 350° F for 15 minutes or until hot. 8. To serve each burrito, spread one tortilla with #20 dipper of beans. Top with #10 dipper of hashbrown mixture. If desired, top with 1 ounce cheese. Fold tortilla over filling, both sides and ends, to enclose it completely.

Nutritional Information per Serving • Yield: 50 servings • Serving size: 1 Burrito ( 3 ⁄4 cup beans, 6 tablespoons hashbrowns) 240 Calories, 10.6g Protein, 80g Fat, 36.0g Carbohydrate, 12.2mg Cholesterol, 411mg Sodium, 2.4mg Iron, 17.9mg Calcium, 75.9IU Vitamin A, 0.0mg Thiamin, 0.2mg Riboflavin, 123mg Potassium, 0.2mg Zinc, 1.5mg Niacin, 0.1mg Vitamin B6, 0.2ug Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

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Tonight’s Special: Breakfast Offering breakfast fare during non-breakfast dayparts is predicted to be one of the hottest menu trends in 2010, according to Technomic. A new study by the research firm finds that nearly half of consumers surveyed would like to see full-service restaurants offer breakfast throughout the day. About a third of consumers would like breakfast offered all day in limited-service restaurants.

“When breakfast items are available, consumers often order them, particularly during lunch,” says Bonnie Riggs, restaurantindustry analyst for The NPD Group. As Americans move further away from the traditional 9-to-5 workday, more customers are reaching for breakfast beyond the traditional hours for the morning meal. Now is the perfect time to explore offering favorite breakfast foods at lunch, dinner and snack time to fit the emerging “clockless lifestyle” of eating what you want when you want.

This year, look for breakfast to break out of its traditional boundaries to accommodate the new way that Americans eat today, with breakfast-style options available all day (and night). Serving breakfast ‘round the clock isn’t new. After all, full and quick service restaurant chains such as Denny’s and Jack In The Box have been offering breakfast foods throughout the day for years. NPD research indicates that 44% of breakfast-food servings at major family-style chains in 2007 were eaten beyond traditional morning meal times.

To capitalize on the trend, consider making traditional breakfast items available throughout the day as well as introducing new menu items that feature an intriguing twist on familiar eggs, potatoes and proteins.

24


Give “Anytimers” What They Want True, most breakfast diners are traditionalists — eating the same thing every morning is a comfortable routine. But “breakfast anytimers” make their choices at lunch, dinner and snack time the same way we all do: by what will satisfy now. Basic American Foods offers more than 50 recipes that shine at breakfast and every other daypart to meet increasing customer demand for breakfast options all day. And these ideas answer the leading trends driving menu options. We identify four of the biggest influencers that will shape your breakfast-all-day menu mix: built-in portability with sandwiches, ethnic flavors, the ever versatile egg and dietary considerations.

TREND #1 ULTIMATE GRAB & GO Nearly half of all orders (46%) of breakfast foods during non-morning meals include a breakfast sandwich, according to NPD data. The biggest driver? Convenience. Mollete Mexican Breakfast Sandwich. This delicious Mexican breakfast sandwich made with Santiago ® Seasoned Black Beans is a handy treat for anyone on the go. Breakfast Pita. Flatbreads are hotter than ever, and this soft steamed pita pocket — perfect for diners on the run — is stuffed with a savory blend of chicken sausage, Redi-Shred ® Hashbrown Potatoes and scrambled eggs.

Trend #2 Ethnic Is Big According to the National Restaurant Association’s latest ranking of 214 menu items, ethnic-inspired items (e.g. chorizo scrambled eggs) are far and away the biggest breakfast food trend. Half of the 1,800 chefs surveyed also identified traditional ethnic breakfast items (e.g. huevos rancheros) as hot on menus in 2010. Mediterranean Breakfast Bowl. This wholesome one-bowl meal features your choice of Golden Grill RussetTM Premium Hashbrown Potatoes, Golden Grill® Hashbrown Potatoes or Redi-Shred® Hashbrown Potatoes with chopped tomato, smoked chicken sausage and grated Parmesan. Breakfast Chimichanga. Mexican-seasoned Golden Grill® Hashbrown Potatoes, Santiago® Refried Beans, scrambled eggs, sausage, caramelized onion and shredded Monterey Jack cheese tightly wrapped in a golden deep-fried flour tortilla and served with pico de gallo and sour cream.

What will satisfy now?


Trend #3 Incredible Eggs Restaurants & Institutions magazine asks, are eggs the new bacon in 2010? They’ve already transcended breakfast to top burgers and pizza and star in bar snacks and appetizers. Eggs pave the way for breakfast all day because customers already love the little devils. Breakfast Benedict. Perfectly poached eggs rest atop homestyle potato cakes made with Redi-Shred ® Potato Cheese Bake and sporting turkey sausage and green and red bell pepper. Topped with an indulgent hollandaise sauce. Savory Salmon Hash. A flavorful mix of smoked salmon, Golden Grill RussetTM Premium Hashbrown Potatoes, green bell pepper and onion, drizzled with delicious dill hollandaise sauce. Topped with asparagus spears and served alongside a folded fried egg.

Trend #4 Breakfast Lite Says Technomic, fast-food restaurants have improved in consumers’ perception of healthy food offerings, including breakfast items. As more customers of all segments develop special dietary concerns — or simply make more food choices perceived as healthier — look for more demand for breakfast-all-day dishes that deliver on health with full, satisfying flavor. Bean Burrito with Veggie Sausage. Serve this morning, noon or night. Santiago® Whole Vegetarian Refried Beans are the filling base for this hearty and nutritious burrito — just the thing for discriminating vegans and vegetarians. Crustless Vegetable Quiche. Low-carb yet loaded, this traditional French dish features sautéed mushrooms, summer squash and red bell pepper and is enhanced with Potato Pearls ® Extra Rich and finished with melted low-sodium cheddar.

For inspiration from a wealth of inventive, tasty breakfast-anytime ideas featuring the goodness of Basic American Foods’ premium potato and bean products, go to www.baf.com/recipes and select Breakfast under the daypart drop-down menu.


All-Day Breakfast Equals Profit While many traditional breakfast dishes have smaller contribution margins than menu offerings at lunch or dinner, operators can cash in all day with the right breakfast items. Enhancing perceived value, promoting combos and bundles and saying “yes” to substituting and customizing are merely a few winning strategies. The pot of gold at the end of the rainbow can be a stronger brand — at breakfast and throughout the day. Americans will pay only so much for pancakes or scrambled eggs. But that cost expectation translates to a built-in perception of breakfast as a great value. Operations that attract new customers with alluring breakfast dishes stand to build brand loyalty that can result in more-frequent visits — during all dayparts. Here are some quick tips to drive traffic and maximize profits with breakfast dishes served beyond the morning daypart: Make It Upscale. A premium ingredient or a novel prep or presentation enhances an item’s perceived value and commands a higher menu price. A Stuffed Hashbrown Omelet, for instance, is a twist on the familiar — and costs only about $0.94 per serving. Replacing traditional porksausage crumbles with applewoodsmoked chicken sausage and cheddar cheese with Vermont white cheddar delivers an “experience” that customers will pay extra for. Sandwiches Sell. More than three-quarters (77%) of today’s consumers purchase breakfast sandwiches sometimes or often during weekdays, compared to 73% in 2007, according to Technomic. Breakfast sandwiches fared even better on weekends, increasing from 61% two years ago to 70% today.

Upsell with Combos. Bundle a breakfast entrée with a tasty, sell-itself side such as Buffalo Hashbrowns featuring Golden Grill Russet™ Premium Hashbrown Potatoes prepared with hot sauce and topped with crumbled blue cheese. Be Inventive. Customers crave bowls at lunch and dinner because they’re fun, convenient, tasty and profitable. Breakfast bowls featuring hashbrowns and mashed potatoes satisfy. For some great breakfast-bowl ideas with hashbrown potatoes, visit www.baf.com/ pages/393. Get inspiration for breakfast bowls featuring mashed potatoes — such as a Blue Cheese and Corn Mashed Potato Bowl with crumbled bacon — at www.baf.com/ recipes and type “bowl” in the search field.

Breakfast is the fastest-growing daypart because morning meals are hotter than ever — all day long. Basic American Foods wants to help you leverage this opportunity with quality products that add convenience to your operations, variety and great taste to your menu. For more upscale comfort breakfast ideas that yield higher-than-average profit, visit www.baf.com/pages/402

Golden Grill RussetTM is a trademark and Santiago®, Redi-Shred®, Golden Grill® and Potato Pearls® are registered trademarks of Basic American Foods.

©2010 Basic American Foods 02/10 1069-24


Mollete Mexican Breakfast Sandwich This delicious Mexican breakfast sandwich made with Santiago ® Seasoned Black Beans is a handy treat for anyone on the go.

INGREDIENTS

WEIGHT MEASURE

Santiago Seasoned Black Beans 26.9 oz. Salsa verde (recipe follows) Sandwich rolls Unsalted butter, softened 6 oz. Queso Oaxaca or mozzarella cheese, shredded 2 lb., 8 oz. ®

1 bag 3 cups 20, 6 inch long rolls 3 ⁄ 4 cup

Salsa Verde

Tomatillos, husked 1 lb., 8 oz. 3 ⁄ 4 cup Cilantro, coarsely chopped 1 ⁄ 3 cup Onion, diced 3 ⁄ 4 tsp. Garlic Serrano chiles, seeded and chopped 11⁄ 2 each 3 ⁄ 4 tsp. Salt

METHOD

1. Prepare Santiago® Seasoned Black Beans according to package directions. Hold warm. 2. To prepare salsa verde, place tomatillos in boiling water for 5 minutes. Drain and cool. Combine cooled tomatillos in a blender or food processor with cilantro, onion, garlic, Serrano chiles and salt. Blend to sauce consistency. Cover and refrigerate until needed. 3. Cut each roll in half lengthwise and scoop out some of the soft center from each half to create a cavity. Butter the rolls on the cut side. Brown on a 350°F flat grill, buttered-side down, for 4 minutes or until golden and crisp. 4. To assemble the Molletes, spoon 1 tbsp. of salsa verde into the cavity of each roll half. Top the salsa with 1⁄ 4 cup of Santiago Seasoned Black Beans. Top the black beans with 1 oz. of cheese. Place the assembled roll halves on a pan and broil just until the cheese melts. 5. Serve two halves per person. ®

Nutritional Information per Serving • Yield: 20 servings • Serving Size: 1 open-face sandwich 534KCAL, 27.6g Protein, 24.5g Fat, 5.1g Saturated Fat, 50.6g Carbohydrate, 10.3g Fiber, 69.6mg Cholesterol, 778mg Sodium, 5.7mg Iron, 402.0mg Calcium, 907IU Vitamin A, 0.4mg Thiamin, 0.7mg Riboflavin, 639mg Potassium, 0.4mg Zinc, 3.0mg Niacin, 0.1mg Vitamin B6, 0.0mcg Vitamin B12, 232.6mg Phosphorus, 43.7mcg Folate

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


Breakfast Pita Flatbreads are hotter than ever, and this soft steamed pita pocket — perfect for diners on the run — is stuffed with a savory blend of chicken sausage, Redi-Shred ® Hashbrown Potatoes and scrambled eggs.

INGREDIENTS

WEIGHT MEASURE

Redi-Shred Hashbrown Potatoes Chicken sausage, ground 3 lb. Eggs Milk Pita bread, 6-inch round ®

⁄ 2 carton

1

12 1 ⁄ 2 cup 25

METHOD

1. Preheat oven to 400º F (300º F convection). 2. Cover hashbrowns with hot tap water (140º to 150º F). Let stand 20 minutes; drain. 3. Cook sausage until browned. 4. Beat next 2 ingredients until blended. Cook over low heat, stirring occasionally, until desired consistency. 5. Bake for 40 minutes or until hot (convection oven for 30 minutes). Stir once during baking. 6. Cut pita bread in half; place in steamtable; cover. To serve, fill each pita with #10 dipper of hashbrown mixture. 7. In half-size steamtable pan, combine hashbrowns, sausage and eggs.

Nutritional Information per Serving • Yield: 50 servings • Serving Size: 1 ⁄2 pita 162KCAL, 11.6g Protein, 3.81g Fat, 19.3g Carbohydrate, 75.7mg Cholesterol, 154mg Sodium, 1.16mg Iron, 31.5mg Calcium, 28.6IU Vitamin A, 0.111mg Thiamin, 0.184mg Riboflavin, 240mg Potassium, 0.898mg Zinc, 2.63mg Niacin, 0.214mg Vitamin B6, 0.191mcg Vitamin B12, 105mg Phosphorus

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

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Mediterranean Breakfast Bowl This wholesome one-bowl meal features your choice of Golden Grill RussetTM Premium Hashbrown Potatoes with chopped tomato, smoked chicken sausage and grated Parmesan. This recipe can also be made with Golden Grill ® Hashbrown Potatoes or Redi-Shred ® Hashbrown Potatoes.

INGREDIENTS

WEIGHT MEASURE

Hashbrown Potatoes, grilled Large egg whites Large whole egg Onion, chopped Olive oil Tomatoes - canned, chopped and drained Pre-cooked smoked chicken sausage, coarsely chopped* 3 oz. Parmesan cheese, grated

1 cup 2 1 1 ⁄ 4 cup 1 tsp. ⁄ 3 cup

1

METHOD

1. Prepare hashbrowns according to package directions. 2. Beat egg whites with whole egg. Scramble eggs. 3. Cook onion in oil until tender. Add chopped tomatoes and chicken sausage. Cook to heat thoroughly. 4. Place 1 cup prepared hashbrowns in 16-oz. bowl. Add 1⁄ 2 cup scrambled eggs to potatoes. Top with 3⁄ 4 cup tomato-sausage mixture. Sprinkle with 1 tbsp. grated cheese.

1 tbsp.

*Use Mediterranean flavored chicken sausage

Nutritional Information per Serving • Yield: 1 serving • Serving Size: 1 bowl 558KCAL, 39g Protein, 29g Fat, 6g Saturated Fat, 34g Carbohydrate, 3g Fiber, 266mg Cholesterol, 1,149mg Sodium, 2mg Iron, 121mg Calcium, 656IU Vitamin A, 0mg Thiamin, 1mg Riboflavin, 263mg Potassium, 0mg Zinc, 3.0mg Niacin, 0mg Vitamin B6, 0ug Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


Breakfast Chimichanga Golden Grill ® Hashbrown Potatoes, Santiago® Refried Beans, scrambled eggs, sausage, caramelized onion and Monterey Jack cheese tightly wrapped in a deep-fried flour tortilla, served with pico de gallo and sour cream.

INGREDIENTS

WEIGHT MEASURE

Golden Grill Hashbrown Potatoes Taco seasoning mix, commercially prepared Santiago® Refried Beans Flour tortillas, 12", warm Onions, yellow, 1⁄ 8" sliced, caramelized Sausage, crumbled, cooked, held warm Eggs, scrambled, held warm Monterey Jack cheese, shredded Pico de gallo, commercially prepared (optional) Sour cream (optional) ®

1 carton

4 1⁄ 2 cups 1 bag 48

3 cups

2 lb.

6 cups

3 lb.

3 cups 3 cups

METHOD

1. Preheat deep fryer to 350°F. 2. Refresh hashbrowns according to package directions. 3. In large mixing bowl, mix potatoes with seasoning until thoroughly combined; reserve. 4. Prepare beans per package directions; reserve. 5. For each serving: In center of flour tortilla, layer 2⁄ 3 cup hashbrowns, 2 oz. beans, 1 tbsp. onions, 1⁄ 2 oz. sausage, 1 oz. egg, and 1 oz. cheese. 6. Roll tightly into flute shape, tucking in both ends while rolling. Place on sheet trays seam side down; hold refrigerated or frozen. 7. Place rolled tortilla in fry basket with seam side down. Fry for 5-7 minutes or until tortillas is golden brown. 8. If desired, garnish each chimichanga with 1 tbsp. each pico de gallo and sour cream. Serve.

Nutritional Information per Serving • Yield: 48 servings • Serving Size: 1 chimichanga 1112KCAL, 36.4g Protein, 51.5g Fat, 120g Carbohydrate, 149mg Cholesterol, 2153mg Sodium, 7.7mg Iron, 478mg Calcium, 741IU Vitamin A, 0.39mg Thiamin, 0.33mg Riboflavin, 303mg Potassium, 1.03mg Zinc, 2.5mg Niacin, 138mcg Vitamin B6, 0.47mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

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Breakfast Benedict Perfectly poached eggs rest atop homestyle potato cakes made with Redi-Shred ® Potato Cheese Bake and sporting turkey sausage and green and red bell pepper. Topped with an indulgent hollandaise sauce.

INGREDIENTS

WEIGHT MEASURE

METHOD

Vegetable oil Turkey sausage, ground, seasoned Red bell pepper, chopped Green bell pepper, chopped Water, hot Redi-Shred ® Potato Cheese Bake Eggs, whole Bread crumbs, dry

1. Preheat oven to 375° F (350° F convection). 2. Heat oil on griddle or in skillet. Cook sausage and peppers until tender; drain. 3. Pour hot water into one full-size 2-1⁄ 2-inch-deep steamtable pan. 4. Stir 2 sauce packets into water; mix well with wire whip. Stir hashbrowns into water. Stir in sausage mixture. 5. Bake uncovered for 30 minutes (convection oven for 20 minutes). Remove from oven; let cool. 6. Stir in eggs and bread crumbs. Scoop 1⁄ 4 cup portions onto well-oiled 350° F griddle. Cook 3 minutes per side or until golden and set. Serve immediately or can be kept warm in 300° F conventional oven for up to 1 hour.

⁄ 4 cup

1

1 lb. 1 lb. 1 lb.

1 gal.

1 carton 10 1 cup

Nutritional Information per Serving • Yield: 50 servings • Serving Size: 2 patties, 2 eggs, 1 ⁄4 cup hollandaise sauce 644KCAL, 25.648g Protein, 47.094g Fat, 4.825g Saturated Fat, 28.807g Carbohydrate, 0.759g Fiber, 567mg Cholesterol, 1598mg Sodium, 1.983mg Iron, 60.386mg Calcium, 1090IU Vitamin A, 0.074mg Thiamin, 0.489mg Riboflavin, 163mg Potassium, 1.243mg Zinc, 0.261mg Niacin, 0.171mg Vitamin B6, 0.891ug Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

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Savory Salmon Hash A flavorful mix of smoked salmon, Golden Grill RussetTM Premium Hashbrown Potatoes, green bell pepper, onion and delicious dill hollandaise sauce. Topped with asparagus spears and served alongside a folded fried egg.

INGREDIENTS

WEIGHT MEASURE

Golden Grill Russet Premium Hashbrown Potatoes Onion and bell pepper mix, commercially prepared, chopped Smoked salmon, small dice 2 1⁄ 2 lb. Dill, fresh, chopped Hollandaise sauce, commercially prepared, made according to package directions, held warm Eggs fried, held warm 2.1 oz. Asparagus spears, cooked, held warm 2.1 oz. TM

1 carton 4 cups 1 1⁄ 4 cups 2 1⁄ 2 cups 48 48

METHOD

1. Preheat flattop grill to 375°-400° F. 2. Refresh hashbrowns according to package directions. 3. In a large mixing bowl, combine hashbrowns, onion and pepper mix, salmon, and 1 cup dill. 4. In medium-size saucepan on low-heat, combine sauce with remaining dill. Hold warm. 5. For each serving: Brown 1 1⁄ 2 cups hashbrown mixture on well-oiled grill for 2-3 minutes. Grill on one side until edges are golden brown, flip, and brown the other side. 6. Place 1 folded fried egg on plate and top with hashbrown mixture. Garnish with 1 1⁄ 2 tbsp. sauce and two spears asparagus. Serve.

Nutritional Information per Serving • Yield: 24 servings • Serving Size: 1 1 ⁄2 cup 1269KCAL, 34.5g Protein, 78.0g Fat, 105.2g Carbohydrate, 539mg Cholesterol, 2601mg Sodium, 5.1mg Iron, 156mg Calcium, 1799IU Vitamin A, 0.13mg Thiamin, 0.56mg Riboflavin, 276mg Potassium, 1.54mg Zinc, 0.7mg Niacin, 268mcg Vitamin B6, 1.06mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

baf.com.


Bean Burrito with Veggie Sausage Serve this morning, noon or night. Santiago® Whole Vegetarian Refried Beans are the filling base for this hearty and nutritious burrito — just the thing for discriminating vegans and vegetarians.

INGREDIENTS

WEIGHT MEASURE

Veggie Sausage, chorizo preferred Onions, sliced Red bell pepper strips Santiago® Whole Vegetarian Refried Beans Water, boiling Flour tortillas, 10 inch Tomato slices Guacamole Green onions, minced

2.62 lb. 3 3⁄ 4 lb. 2 1⁄ 2 lb. 1 1⁄ 3 lb.

1 package 2 qt. 21 63 each 11 each

METHOD

1. Cut veggie sausage into small pieces; brown on oiled griddle. Hold warm. 2. Cook onions and bell peppers on oiled griddle until tender and lightly charred. Hold warm. 3. Prepare Santiago® Vegetarian Refried Beans with water according to package directions. Cover pan; hold on steamtable for 25 minutes before serving. 4. For each burrito, warm tortilla to make pliable. Spread 1⁄ 2 cup prepared refried beans onto center of warm tortilla. Top with 2 oz. (1⁄ 4 cup) browned veggie sausage and 1 1⁄ 2 oz. (1⁄ 3 cup) onion and peppers mixture. Fold tortilla up envelope style to enclose filling. 5. Garnish each plate with 3 tomato slices topped with 2 tbsp. guacamole and 1⁄ 2 tbsp. minced green onion.

Nutritional Information per Serving • Yield: 21 servings • Serving Size: 1, 8oz. burrito 653.980KCAL, 27.360g Protein, 23.853g Fat, 4.676g Saturated Fat, 88.172g Carbohydrate, 14.878g Fiber, 0.0mg Cholesterol, 1409.706mg Sodium, 7.734mg Iron, 147.439mg Calcium, 421.167IU Vitamin A, 2.064mg Thiamin, 0.686mg Riboflavin, 1442.745mg Potassium, 1.808mg Zinc, 11.090mg Niacin, 0.898mg Vitamin B6, 0.0ug Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

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Crustless Vegetable Quiche Low-carb yet loaded, this traditional French dish features sautéed mushrooms, summer squash and red bell pepper and is enhanced with Potato Pearls® Extra Rich and finished with melted low-sodium cheddar.

INGREDIENTS

WEIGHT MEASURE

METHOD

Butter Mushroom, sliced Summer squash, sliced Red or green bell pepper, chopped Lemon juice Egg, large Milk, whole Thyme, dried Oregano, dried White pepper Potato Pearls® Extra Rich Cheddar cheese, low-sodium, grated

3 lb. 3 lb.

1. Preheat oven to 350° F. 2. In nonstick skillet, heat butter until melted. Stir in next 3 ingredients. Cook until crisp-tender. Sprinkle with lemon juice. 3. Place 2-1/2 cups vegetable mixture into each of 8 9-inch pie plates. 4. Combine next 5 ingredients; beat until foamy. 5. Add potatoes; mix well. Pour over vegetable mixture. 6. Sprinkle with cheese. Bake for 40 minutes or until knife inserted in center of pie comes out clean. Let cool 5 minutes before cutting each pie into 6 servings.

2 lb. 1 lb.

2 tbsp.

2 tbsp. 24 1 ⁄ 2 gal. 1 1⁄ 2 tbsp. 1 1⁄ 2 tbsp. 1 ⁄ 2 tsp.

⁄ 4 lb.

3

Nutritional Information per Serving • Yield: 24 servings • Serving Size: 1 ⁄6 portion of pie 148KCAL, 8.4g Protein, 7.7g Fat, 11.4g Carbohydrate, 175mg Cholesterol, 83mg Sodium, 1.2mg Iron, 139mg Calcium, 337IU Vitamin A, 0.07mg Thiamin, 0.27mg Riboflavin, 346mg Potassium, 0.61mg Zinc, 1.3mg Niacin, 218mcg Vitamin B6, 0.61mcg Vitamin B12

For Ideas You Can Build On , call 1-800-722-2084 or visit TM

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