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Holiday Sides Recipes 2013


Recipes Scalloped Potatoes …………………. Escalloped Apples ………………….. Potatoes Au Gratin …………………. Spinach Artichoke Dip ……………... Broccoli Au Gratin ………………….. Creamed Spinach ………………….. Broccoli Cheese Rice Casserole …. Green Bean Mushroom Casserole . Corn Pudding ………………………. Yams & Apples …………………….. Cheesy Potato Bacon Bake ………. Whipped Sweet Potatoes …………. Spinach Soufflé …………………….. Holiday Catering Concepts ………..

Slides 3-7 8 - 13 15 - 19 20 - 21 22 - 24 25 - 28 29 - 31 32 - 33 34 - 37 38 - 43 44 - 47 48 - 51 52 - 57 58


Baked Scalloped Potatoes with Cheddar Crumb Topping featuring STOUFFER’S® Scalloped Potatoes Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® SCALLOPED POTATOES, thawed

Measure

1 (72 oz.) tray

Panko bread crumbs

4 oz.

2 cups

Cheddar cheese, shredded

2 oz.

1 cup

Vegetable or olive oil

2 oz.

1/4 cup

Procedure 1.

Combine bread crumbs, cheese, and oil.

2.

Evenly coat the top of the potatoes with the bread crumb mixture.

3.

Bake according to package directions.

3


Three Cheese Scalloped Potatoes featuring STOUFFER’S® Scalloped Potatoes Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER’S® SCALLOPED POTATOES, thawed

Measure

1 (72 oz.) tray

Parmesan cheese, shredded

1 oz.

1/2 cup

Swiss cheese, shredded

1 oz.

1/2 cup

Cheddar cheese, shredded

2 oz.

1 cup

Procedure 1.

In a large bowl, combine Parmesan cheese, Swiss cheese and Scalloped Potatoes. Gently fold until well blended.

2.

Place mixture in a baking pan and bake uncovered according to label directions. Top with cheddar cheese during the final 10 minutes of baking.

4


Southwest Scalloped Potatoes featuring STOUFFER’S® Scalloped Potatoes Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER’S® SCALLOPED POTATOES, thawed

Measure

1 (72 oz.) tray

Olive oil

1 oz.

2 Tbsp.

Green bell peppers, small diced

1 oz.

1/4 cup

Red bell peppers, small diced

1 oz.

1/4 cup

MINOR’S® ANCHO FLAVOR CONCENTRATE

1 oz.

2 Tbsp.

Procedure 1.

Sauté bell peppers in oil over high heat until soft and lightly caramelized.

2.

Combine the bell peppers, Ancho Flavor Concentrate and Scalloped Potatoes in a large bowl. Be sure the flavor concentrate is evenly distributed.

3.

Place mixture back into tray and bake according to label directions.

5


Scalloped Potatoes with Bacon, Onions and Sour Cream featuring STOUFFER’S® Scalloped Potatoes Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER’S® SCALLOPED POTATOES, thawed

Measure

1 (72 oz.) tray

Bacon, cooked, small diced

8 oz.

1/2 cup

Green onions, sliced thin on bias

1 oz.

1/2 cup

Sour cream

4 oz.

1/2 cup

Procedure 1.

In a large bowl, combine bacon, onions, sour cream and Scalloped Potatoes. Gently fold until well blended.

2.

Place mixture in a baking pan and bake according to label directions.

6


Scalloped Potatoes with Butter Cracker Topping featuring STOUFFER’S® Scalloped Potatoes Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER’S® SCALLOPED POTATOES, thawed

Measure

1 (72 oz.) tray

Butter crackers, crushed

4 oz.

2 cups

Olive oil

2 oz.

1/4 cup

Procedure 1.

Combine crushed crackers with oil. Evenly cover the top of the potatoes with the cracker crumbs.

2.

Bake uncovered according to label directions.

7


Chipotle Escalloped Apples w/ Savory Pecans featuring STOUFFER’S® Escalloped Apples Yield

2 qt.

Servings

16 (1/2 cup) servings

Ingredient

Weight

STOUFFER'S® ESCALLOPED APPLES, thawed

1 (72 oz.) tray

Measure

MINOR’S® CHIPOTLE FLAVOR CONCENTRATE

1.

Bake Escalloped Apples until they reach a temperature of 140°F. Remove from oven.

2.

Combine pecans, honey, Karo syrup, kosher salt, cumin, and oregano in a bowl. Spread on baking sheet and bake for 10 minutes.

3.

In a large bowl, combine Escalloped Apples, cranberry sauce, and Chipotle Flavor Concentrate until well blended.

4.

Pour apples into half pan and top with crumbled, roasted pecans.

5.

Bake for 20 minutes.

1 Tbsp.

Cranberry sauce, whole, canned

8 oz.

1 cup

Pecan halves or pieces

12 oz.

1 1/2 cups

Honey

4-6 oz.

1/2 – 3/4 cup

2 oz.

1/8 cup

Karo syrup

Procedure

Kosher salt

1/2 Tbsp.

Cumin

1/2 tsp.

Oregano

1/2 tsp.

8


Apple Crumble featuring STOUFFER’S® Escalloped Apples Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® ESCALLOPED APPLES, thawed

Measure

1 (72 oz.) tray

Flour, AP

3 oz.

Cinnamon, ground

3/4 cup 1/2 tsp.

Brown sugar

3 oz.

1/2 cup

Oats

3 oz.

3/4 cup

Butter, diced, cold

4 oz.

1/2 cup

Procedure 1.

In a mixing bowl, combine flour, cinnamon, brown sugar, and oats. Cut in butter until the streusel topping forms pea size crumbles. Avoid over mixing.

2.

Top apples evenly with streusel topping.

3.

Bake uncovered according to package directions.

9


Escalloped Apples with Raisins and Pecans featuring STOUFFER’S® Escalloped Apples Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® ESCALLOPED APPLES, thawed

Measure

1 (72 oz.) tray

Raisins

2 oz.

1/2 cup

Pecans, toasted, coarse chopped

4 oz.

1 cup

Procedure 1.

In a large bowl, combine Escalloped Apples, raisins and pecans. Gently fold until blended. Return to baking tray.

2.

Bake according to package directions.

Note

To add an optional savory element, add 1 tsp. dried ground rosemary while mixing in raisins and nuts.

10


Escalloped Apples with Cranberries and Walnuts featuring STOUFFER’S® Escalloped Apples Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® ESCALLOPED APPLES, thawed

Measure

1 (72 oz.) tray

Dried cranberries

2 oz.

1/2 cup

Walnuts, toasted, coarse chopped

4 oz.

1 cup

Procedure 1.

In a large bowl, combine Escalloped Apples, cranberries and walnuts. Gently fold until blended. Return to baking tray.

2.

Bake according to package directions.

Note

Add 2 tsp. fresh orange zest before mixing for an additional layer of flavor.

11


Escalloped Apple Demi Glace featuring STOUFFER’S® Escalloped Apples Yield

1 gallon

Servings

64 (1/4 cup) servings

Weight

Ingredient STOUFFER'S® ESCALLOPED APPLES, thawed

Measure

1 (72 oz.) tray

MINOR’S® BEEF DEMI GLACE MOTHER SAUCE, thawed

80 oz.

1 pouch

MINOR’S® HERB DE PROVENCE FLAVOR CONCENTRATE

1 oz.

2 Tbsp.

Dark rum

4 oz.

1/2 cup

Light brown sugar

2 oz.

1/4 cup

Procedure 1.

Simmer rum over low heat until reduced by 2/3. Add Beef Demi Glace, Herb de Provence Flavor Concentrate and sugar. Whisk until flavor concentrate is evenly distributed and sugar has dissolved.

2.

Add apples and bring to a simmer.

12


Honey Bran Muffins with Apples featuring STOUFFER’S® Escalloped Apples Yield

48 (1 muffin per serving)

Servings

48 muffins

Ingredient STOUFFER’S® ESCALLOPED APPLES, frozen, chopped Water Pillsbury® Honey Bran Muffin Mix

Weight

Measure

1 lb.

3 cups

36 fl. oz.

1 qt. + 1/2 cup

5 lb.

Procedure 1.

Pour water into mixer bowl and add muffin mix. Mix on low speed 30 seconds with paddles. Scrape bowl and paddle and continue mixing on low speed for 1 minute.

2.

Add chopped Escalloped Apples; mix until blended.

3.

Using a No. 12 scoop, portion batter into muffin cups.

4.

Bake in a 325°F convection oven 20-24 minutes or in a 400°F conventional oven 20-24 minutes.

13


Streusel Topping Best for STOUFFER’SŽ Escalloped Apples, Yams & Apples and Whipped Sweet Potatoes Yield

2 cups

Servings

Covers 1 Frozen Tray

Ingredient Flour, AP

Weight

Measure

3 oz.

3/4 cup

Cinnamon, ground

1/2 tsp.

Brown sugar

3 oz.

1/2 cup

Oats

3 oz.

3/4 cup

Butter, diced, cold

4 oz.

1/2 cup

Procedure 1.

In a mixing bowl, combine flour, cinnamon, brown sugar and oats. Cut in butter until the streusel topping forms pea size crumbles. Avoid over mixing.

2.

Keep refrigerated.

14


Potatoes Con Queso featuring STOUFFER’S® Potatoes Au Gratin Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® POTATOES AU GRATIN, thawed

Measure

1 (76 oz.) tray

Olive oil

1 oz.

2 Tbsp.

Green bell peppers, small diced

1 oz.

1/4 cup

Tomatoes, medium diced

6 oz.

1 cup

Jalapeño peppers, fine diced

1 Tbsp.

Chili powder

1 tsp.

Cumin, ground

1 tsp.

Procedure 1.

Sauté peppers in oil over medium high heat until they begin to caramelize. Add tomatoes and spices. Continue to cook for 2 minutes or until the tomatoes release some of their excess moisture.

2.

In a large bowl, combine Potatoes Au Gratin and tomato mixture. Gently fold until well blended.

3.

Place mixture in a baking pan and bake according to label directions.

15


Potatoes Au Gratin with Ham and Broccoli featuring STOUFFER’S® Potatoes Au Gratin Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® POTATOES AU GRATIN, thawed

Measure

1 (76 oz.) tray

Ham, small diced

6 oz.

1 cup

Broccoli, florets, blanched

8 oz.

2 cups

Procedure 1.

Combine ham, broccoli, and Potatoes Au Gratin in a large mixing bowl.

2.

Place mixture in a baking pan and bake according to label directions.

16


Farmer’s Style Potatoes Au Gratin featuring STOUFFER’S® Potatoes Au Gratin Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® POTATOES AU GRATIN, thawed

Measure

1 (76 oz.) tray

Smoked turkey sausage, cooked, diced

4 oz.

1 cup

Green onions, sliced on a bias

2 oz.

1 cup

Green peppers, diced

4 oz.

1 cup

Procedure 1.

Combine sausage, green onions, peppers, and Potatoes Au Gratin in a large mixing bowl.

2.

Place mixture in a baking pan and bake according to label directions.

17


Potatoes Au Gratin with Crunchy Tortilla Crust featuring STOUFFER’S® Potatoes Au Gratin Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® POTATOES AU GRATIN, thawed

Measure

1 (76 oz.) tray

Corn tortilla chips, crushed**

4 oz.

2 cups

Olive oil

1 oz.

2 Tbsp.

Procedure 1.

Combine crushed tortillas with oil. Evenly cover the top of the potatoes with the tortilla crumbs.

2.

Bake uncovered according to label directions.

**

For best results, place tortillas in the food processer and manually pulse them until the desired consistency is achieved.

18


Potatoes Au Gratin with Baked Pretzel Crust featuring STOUFFER’S® Potatoes Au Gratin Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® POTATOES AU GRATIN, thawed

Measure

1 (76 oz.) tray

Pretzel rods, crushed **

4 oz.

2 cups

Cheddar cheese, shredded

4 oz.

1 cup

Olive oil

2 oz.

1/4 cup

Procedure 1.

Combine crushed pretzels with cheese and oil. Cover the top of the potatoes with the pretzel crumbs evenly.

2.

Bake uncovered according to label directions.

**

For best results, place pretzels in the food processer and manually pulse them until the desired consistency is achieved.

19


Spinach Artichoke Con Queso Dip featuring STOUFFER’S® Spinach Artichoke Dip Yield

1-1/2 gallons

Servings

48 (1/2 cup)

Weight

Measure

STOUFFER'S® SPINACH ARTICHOKE DIP, thawed

129 oz.

2 (64 oz.) pouches

CHEF-MATE® SHARP CHEDDAR CHEESE SAUCE

6 lb. 6 oz.

1 (#10) can

Ingredient

Red pepper, ground

1 dash

Procedure 1.

Heat Spinach Artichoke Dip & Cheese Sauce according to package instructions.

2.

Mix well and season with red pepper.

Note

The Spinach Artichoke Dip and Cheese Sauce may also be blended cold and heated later. Any other Chef-Mate Cheese Sauce may be substituted.

20


Spinach Artichoke Macaroni featuring STOUFFER’S® Spinach Artichoke Dip Yield

2 -1/2 qt.

Servings

20 (1/2 cup) servings

Weight

Measure

64 oz.

1 pouch

Whole wheat macaroni noodles, cooked, hot

2 lb.

1 qt. + 3 cups

Parmesan cheese, grated

4 oz.

2 cups

Ingredient STOUFFER'S® SPINACH ARTICHOKE DIP, thawed

Procedure 1.

Heat Spinach Artichoke Dip according to package directions.

2.

Use a large mixing bowl to combine macaroni and Spinach Artichoke Dip. Place in serving pan and top with Parmesan cheese.

21


Broccoli and Ham Au Gratin featuring STOUFFER’S® Broccoli Au Gratin Yield

3 qt.

Servings

24 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® BROCCOLI AU GRATIN, thawed

Measure

1 (94 oz.) tray

Olive oil

1 oz.

Ham, cooked, small diced

12 oz.

Red bell peppers, small diced

2 oz.

2 Tbsp.

1/2 cup

Procedure 1.

Uncover Broccoli Au Gratin and skim off loose bread topping. Reserve in a bowl.

2.

In a sauté pan over medium high heat, add ham and peppers. Cook 2 minutes.

3.

Combine peppers and ham with broccoli au gratin. Return to tray and cover with bread crumbs.

4.

Bake according to package directions.

22


Cheesy Mac with Broccoli featuring STOUFFER’S® Broccoli Au Gratin Yield

1 gal + 1/2 qt.

Servings

36 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® BROCCOLI AU GRATIN, thawed

Measure

1 (94 oz.) tray

Whole wheat macaroni noodles, cooked, hot

1 1/2 lbs.

3 qt.

4 oz.

2 cups

Cheddar cheese, shredded

Procedure 1.

Heat Broccoli Au Gratin according to package instructions.

2.

Use a large mixing bowl to combine macaroni and cooked Broccoli Au Gratin. Place in serving pan and top with cheddar cheese.

23


Broccoli Vegetable Au Gratin featuring STOUFFER’S® Broccoli Au Gratin Yield

3 1/2 qt.

Servings

28 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® BROCCOLI AU GRATIN, thawed

Measure

1 (94 oz.) tray

Cauliflower, florets, blanched

8 oz.

2 cups

Carrots, sliced thin on bias, blanched

8 oz.

2 cups

Red bell peppers, medium diced, blanched

4 oz.

1 cup

Procedure 1.

Uncover Broccoli Au Gratin and skim off loose bread topping. Reserve in a bowl.

2.

Combine cauliflower, carrots, and bell peppers with Broccoli Au Gratin. Place in a hotel pan.

3.

Bake according to package directions.

24


Creamed Spinach with Turkey, Mushrooms & Swiss Cheese featuring STOUFFER’S® Creamed Spinach Yield

2-1/2 qt.

Servings

20 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® CREAMED SPINACH, prepared

Measure

1 (96 oz.) pouch

Smoked turkey, cooked, small diced

8 oz.

Mushrooms, sliced thin

6 oz.

2 cups

Swiss cheese, shredded

2 oz.

1 cup

Procedure 1.

In a large bowl, combine Creamed Spinach, turkey and mushrooms. Gently fold until blended.

2.

Place mixture in a hotel pan. Top with cheese. Bake in a 375°F convection oven for 15 minutes or until it reaches 165°F.

25


Creamed Spinach with Tomatoes and Feta Cheese featuring STOUFFER’S® Creamed Spinach Yield

3 qt.

Servings

24 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® CREAMED SPINACH, prepared

Measure

1 (96 oz.) pouch

Tomatoes, seeded, diced

5 oz.

1 cup

Feta cheese, crumbled

10 oz.

2 cups

Procedure 1.

Place Creamed Spinach into a hotel pan and top with tomatoes and feta cheese.

2.

Bake in a 375°F convection oven for 15 minutes or until it reaches 165°F.

26


Creamed Spinach with Bacon featuring STOUFFER’S® Creamed Spinach Yield

3 qt.

Servings

24 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® CREAMED SPINACH, prepared

Measure

1 (96 oz.) pouch

Bacon, cooked, small diced

8 oz.

Red bell peppers, small diced

1 oz.

1/4 cup

Procedure 1.

Combine bacon, red bell peppers and Creamed Spinach.

2.

Place in hotel pan and bake in a 375°F convection oven for 15 minutes or until it reaches 165°F.

27


Creamed Spinach with Vegetables featuring STOUFFER’S® Creamed Spinach Yield

3-1/2 qt.

Servings

28 (1/2 cup) servings

Weight

Measure

STOUFFER'S® CREAMED SPINACH, prepared

2 oz.

1/4 cup

Olive oil

1 oz.

2 Tbsp.

Red bell peppers, small diced

2 oz.

1/4 cup

Yellow squash, small diced

4 oz.

1 cup

Zucchini, small diced

9 oz.

2 cups

Carrots, fine shredded

5 oz.

1 cup

Ingredient

Procedure 1.

Heat a sauté pan with oil over medium high heat. Once oil is hot, add peppers. Sauté until lightly caramelized. Add squash and zucchini. Sauté until squash and zucchini begin to brown.

2.

Combine cooked vegetables, shredded carrots and Creamed Spinach. Place in hotel pan and bake in a 375°F convection oven for 15 minutes or until it reaches 165°F.

28


Cheesy Vegetable Rice Casserole featuring STOUFFER’S® Broccoli Cheese Rice Casserole Yield

3 qt.

Servings

24 (1/2 cup) servings

Ingredient

Weight

STOUFFER'S® BROCCOLI CHEESE RICE CASSEROLE, thawed

1 (94 oz.) tray

Measure

Cauliflower, florets, blanched

8 oz.

2 cups

Sliced carrots, blanched

4 oz.

1 cup

Procedure 1.

In a large mixing bowl, combine cauliflower, carrots and Broccoli Cheese Rice Casserole. Return to baking tray.

2.

Bake according to package directions.

29


Broccoli Cheese Rice Casserole with Cracker Crust featuring STOUFFER’S® Broccoli Cheese Rice Casserole Yield

3 qt.

Servings

24 (1/2 cup) servings

Ingredient

Weight

STOUFFER'S® BROCCOLI CHEESE RICE CASSEROLE, thawed

1 (94 oz.) tray

Measure

Cheddar flavored crackers, crushed**

4 oz.

2 cups

Olive oil

1 oz.

2 Tbsp.

Procedure 1.

Combine crushed crackers with oil. Evenly cover the top of the casserole with the crackers crumbs.

2.

Bake uncovered according to label directions.

**

For best results, place crackers in the food processer and manually pulse them until the desired consistency is achieved.

30


Broccoli Cheese Casserole with Panko Crust featuring STOUFFER’S® Broccoli Cheese Rice Casserole Yield

3 qt.

Servings

24 (1/2 cup) servings

Ingredient

Weight

STOUFFER'S® BROCCOLI CHEESE RICE CASSEROLE, thawed

1 (94 oz.) tray

Panko bread crumbs

4 oz.

Caraway seeds, ground

Measure

2 cups 1 Tbsp.

Olive oil

2 oz.

1/4 cup

Procedure 1.

Combine bread crumbs and caraway seeds with oil. Evenly cover the top of the casserole with the bread crumb mixture.

2.

Bake uncovered according to label directions.

31


Green Bean, Mushroom and Caramelized Onion Casserole featuring STOUFFER’S® Green Bean Mushroom Casserole Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® GREEN BEAN MUSHROOM CASSEROLE, thawed

Measure

1 (70 oz.) tray

Olive oil

2 oz.

1/4 cup

Spanish onions, julienne

12 oz.

3 cups

Procedure 1.

Uncover Green Bean Mushroom Casserole and remove loose onion topping. Reserve onions.

2.

Heat a heavy bottomed pan over medium heat; add oil. Once oil is hot, add onions. Cook for 20-30 minutes, stirring the onions every 5 minutes. They will be golden brown, soft, and sweet when they are ready. Fold onions into green bean mixture.

3.

Place mixture back into the tray. Top with reserved onions. Bake according to label directions.

32


Green Bean and Portabella Mushroom Casserole featuring STOUFFER’S® Green Bean Mushroom Casserole Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® GREEN BEAN MUSHROOM CASSEROLE, thawed

Measure

1 (70 oz.) tray

Olive oil

2 oz.

1/4 cup

Portabella mushrooms, sliced

9 oz.

6 each

Procedure 1.

Uncover Green Bean Mushroom Casserole and remove loose onion topping. Reserve onions.

2.

In a sauté pan, heat oil over medium high heat. Sauté mushrooms until golden brown. Fold mushrooms back into the green bean mixture.

3.

Place mixture back into tray. Top with reserved onions. Bake according to label directions.

33


Home Style Corn Pudding featuring STOUFFER’S® Corn Pudding Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® CORN PUDDING, thawed

Measure

1 (72 oz.) tray

Peas

4 oz.

1 cup

Carrots, diced

8 oz.

2 cups

Procedure 1.

In a large bowl, combine Corn Pudding, peas, and carrots. Gently fold until well blended.

2.

Place mixture in a baking pan and bake according to label directions.

34


Corn Casserole with Sweet Bell Peppers featuring STOUFFER’S® Corn Pudding Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® CORN PUDDING, thawed

Measure

1 (72 oz.) tray

Olive oil

1 oz.

2 Tbsp.

Red bell peppers, diced

4 oz.

1 cup

Green bell peppers, diced

4 oz.

1 cup

Thyme, dry

2 tsp.

Procedure 1.

Heat oil in a sauté pan over medium high heat. Once oil is hot, sauté peppers until lightly caramelized. Stir in thyme and remove from heat.

2.

Combine pepper mixture and Corn Pudding and bake according to label directions.

35


Carolina Corn Pudding featuring STOUFFER’S® Corn Pudding Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® CORN PUDDING, thawed

Measure

1 (72 oz.) tray

MINOR’S® SHRIMP BASE

1 Tbsp.

Smoked sausage links, cooked, small diced

5 oz.

1 cup

Shrimp, cooked, chopped

10 oz.

2 cups

Cajun seasoning

2 Tbsp.

Procedure 1.

In a large bowl, combine Corn Pudding, Shrimp Base, sausage, shrimp and Cajun seasoning. Gently fold until well blended.

2.

Place mixture in baking pan and bake according to label directions.

36


Corn Pudding with Crumbled Biscuit Topping featuring STOUFFER’S® Corn Pudding Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® CORN PUDDING, thawed

Measure

1 (72 oz.) tray

Biscuits, buttermilk, day old, crumbled

12 oz.

2-1/2 cups

Butter, melted

2 oz.

1/4 cup

Procedure 1.

Combine biscuits and butter in a large mixing bowl. Place crumbled biscuits on top of Corn Pudding.

2.

Bake uncovered according to label directions.

37


Yams and Apples with Cherries and Almonds featuring STOUFFER’S® Yams & Apples Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® YAMS & APPLES, thawed

Measure

1 (80 oz.) tray

Cherries, dried, pitted

2 oz.

1/2 cup

Almonds, toasted, chopped

4 oz.

1 cup

Procedure 1.

Add cherries and almonds to Yams and Apples. Gently fold until blended.

2.

Bake according to label directions.

38


Yams and Apples with Streusel Topping featuring STOUFFER’S® Yams & Apples Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® YAMS & APPLES, thawed

Measure

1 (80 oz.) tray

Flour, AP

3 oz.

Cinnamon, ground

3/4 cup 1/2 tsp.

Brown sugar

3 oz.

1/2 cup

Oats

3 oz.

3/4 cup

Butter, diced, cold

4 oz.

1/2 cup

Procedure 1.

In a mixing bowl, combine flour, cinnamon, brown sugar, and oats. Cut in butter until the streusel topping forms pea size crumbles. Avoid over mixing.

2.

Evenly top Yams and Apples with streusel topping.

3.

Bake uncovered according to package directions.

39


Holiday Yams and Apples featuring STOUFFER’S® Yams & Apples Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® YAMS & APPLES, thawed

Measure

1 (80 oz.) tray

Butter

1 Tbsp.

Ginger, minced, fresh

2 Tbsp.

Cinnamon

1 Tbsp.

Allspice

1 tsp.

Procedure 1.

Lightly sauté ginger in butter over medium heat for 3-4 minutes. Add cinnamon and allspice to sautéed ginger. Combine with Yams and Apples.

2.

Bake according to package directions.

40


Yams and Apples with Pecans and Rosemary featuring STOUFFER’S® Yams & Apples Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® YAMS & APPLES, thawed

Measure

1 (80 oz.) tray

Butter

1 Tbsp.

Pecan halves, lightly toasted

8-1/2 oz.

Rosemary, fresh, chopped

2 cups 1 Tbsp.

Procedure 1.

Lightly sauté pecans and chopped rosemary in butter over medium heat for 3-4 minutes or until the rosemary becomes fragrant.

2.

Combine the pecan mix with the Yams and Apples. Bake according to package directions.

41


Sweet and Savory Yams and Apples featuring STOUFFER’S® Yams & Apples Yield

2-1/2 qt.

Servings

20 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® YAMS & APPLES, thawed

Measure

1 (80 oz.) tray

Red onions, julienned

2 oz.

1/2 cup

Kale, stems removed, chopped

4 oz.

3 cups

Walnuts, toasted, chopped

4 oz.

1 cup

Bacon, cooked, diced

2 oz.

1/2 cup

Procedure 1.

Combine Yams and Apples with onions and cook according to package directions.

2.

Fold kale, walnuts and bacon into the hot Yams and Apples. Once kale is slightly wilted and bright green, it is ready to serve.

42


Yams and Apples with Marshmallows featuring STOUFFER’S® Yams & Apples Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® YAMS & APPLES, thawed

Measure

1 (80 oz.) tray

Marshmallows, miniature

6-1/2 oz.

Procedure 1.

Add marshmallows to Yams and Apples. Gently fold until blended.

2.

Bake according to label directions.

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1 qt.


Herb Crusted Potato Bacon Bake with Peas featuring STOUFFER’S® Cheesy Potato Bacon Bake Yield

2 qt.

Servings

16 (1/2 cup) servings

Ingredient

Weight

STOUFFER'S® CHEESY POTATO BACON BAKE, thawed

1 (76 oz.) tray

Measure

Peas

8 oz.

2 cups

Panko bread crumbs

4 oz.

2 cups

Olive oil

2 oz.

1/4 cup

Sage, dry, ground

1 tsp.

Thyme, dry

2 tsp.

Procedure 1.

Fold peas into Cheesy Potato Bacon Bake and return to tray.

2.

Combine bread crumbs with oil and herbs. Evenly cover the top of the potatoes with the bread crumb mixture.

3.

Bake according to package directions.

44


Cheesy Potato Bacon and Mushroom Bake featuring STOUFFER’S® Cheesy Potato Bacon Bake Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Ingredient

Weight

STOUFFER'S® CHEESY POTATO BACON BAKE, thawed

1 (76 oz.) tray

Measure

Olive oil

2 oz.

1/4 cup

Button mushrooms, sliced

8 oz.

2 cups

Scallions, sliced on a bias

2 oz.

1 cup

Procedure 1.

Heat oil in a sauté pan over medium high heat. Sauté mushrooms until golden brown.

2.

Fold sautéed mushrooms and raw scallions into Cheesy Potato and Bacon Bake. Return potatoes to tray.

3.

Bake according to package directions

45


Southwest Cheesy Potato Bacon Bake featuring STOUFFER’S® Cheesy Potato Bacon Bake Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Ingredient

Weight

STOUFFER'S® CHEESY POTATO BACON BAKE, thawed

1 (76 oz.) tray

Measure

Olive oil

2 oz.

1/4 cup

Green bell peppers, small diced

1 oz.

1/4 cup

Red bell peppers, small diced

1 oz.

1/4 cup

Whole kernel corn, frozen

6 oz.

1 cup

MINOR'S® ANCHO FLAVOR CONCENTRATE

1 oz.

2 Tbsp.

Procedure 1.

Uncover Cheesy Potato Bacon Bake and skim off loose bread topping. Reserve.

2.

In a sauté pan, heat oil over medium high heat. Add green peppers, red peppers and corn; sauté 2 minutes.

3.

In a large bowl, combine corn mixture, Ancho Flavor Concentrate and Cheesy Potato Bacon Bake. Gently fold until well blended.

4.

Place mixture in a baking pan and place reserved bread topping on top. Bake according to label directions. 46


Cheesy Potato Bacon Bake with Sour Cream and Green Onion featuring STOUFFER’S® Cheesy Potato Bacon Bake Yield

2-1/4 qt.

Servings

18 (1/2 cup) servings

Ingredient

Weight

STOUFFER'S® CHEESY POTATO BACON BAKE, thawed

1 (76 oz.) tray

Measure

Green onions, sliced thin on bias

2 oz.

1/4 cup

Sour cream

8 oz.

1 cup

Procedure 1.

Uncover Cheesy Potato Bacon Bake and skim off loose bread topping. Reserve.

2.

Add onions and sour cream. Gently fold until well blended.

3.

Top with reserved bread topping. Bake according to label directions.

47


Sweet Island Potatoes featuring STOUFFER’S® Whipped Sweet Potatoes Yield

2-1/2 qt.

Servings

20 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® WHIPPED SWEET POTATOES, thawed

Measure

1 (96 oz.) tray

Orange liquor

4 oz.

1/2 cup

Bananas, medium diced

8 oz.

1 cup

Procedure 1.

In a large bowl, combine Whipped Sweet Potatoes, liquor and bananas. Gently fold until blended.

2.

Place mixture in a baking pan and bake according to label directions.

48


Whipped Sweet Potatoes with Marshmallow Topping featuring STOUFFER’S® Whipped Sweet Potatoes Yield

2-1/2 qt.

Servings

20 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® WHIPPED SWEET POTATOES, thawed

Marshmallows, miniature

1 (96 oz.) tray

3-1/4 oz.

Procedure 1.

Uncover Whipped Sweet Potatoes and top with marshmallows.

2.

Bake uncovered according to label directions.

49

Measure

2 cups


Sweet Bourbon Potatoes featuring STOUFFER’S® Whipped Sweet Potatoes Yield

2-1/2 qt.

Servings

20 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® WHIPPED SWEET POTATOES, thawed

Measure

1 (96 oz.) tray

Bourbon

4 oz.

1/2 cup

Maple syrup, pure

4 oz.

1/2 cup

Cinnamon, ground

1 tsp.

Procedure 1.

In a large bowl, combine Whipped Sweet Potatoes, bourbon, syrup and cinnamon. Gently fold until blended.

2.

Place mixture in baking pan and bake according to label directions.

50


Whipped Sweet Potatoes with Glazed Pecan Topping featuring STOUFFER’S® Whipped Sweet Potatoes Yield

2-1/2 qt.

Servings

20 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® WHIPPED SWEET POTATOES, thawed

Pecan halves, lightly toasted

Measure

1 (96 oz.) tray

8-1/2 oz.

2 cups

Brown sugar

4 oz.

1/2 cup

Butter, softened

8 oz.

1/2 cup

Procedure 1.

In a small bowl, combine pecans, sugar and butter until well blended.

2.

Uncover Whipped Sweet Potatoes and top with pecan mixture. Bake uncovered according to label directions.

51


Individual Spinach Soufflés featuring STOUFFER’S® Spinach Soufflé Yield

35 soufflés

Servings

35 (toppings determine size)

Weight

Ingredient STOUFFER'S® SPINACH SOUFFLE, thawed

Measure

1 (70 oz.) tray

Procedure 1.

Portion 2 oz. of Spinach Soufflé into well-greased muffin tins.

2.

Bake in a convection oven at 275°F for 28-32 minutes or until an internal temperature of 165°F is reached.

note

Topping for these soufflés are described on the next slide.

52


Individual Spinach Soufflés - Toppings featuring STOUFFER’S® Spinach Soufflé Eggs Florentine 1 half English Muffin, toasted 2 oz. Individual Spinach Soufflé 1 Egg, poached 1 oz. MINOR’S® Hollandaise Sauce, prepared Spinach and Mushrooms 1 oz. MINOR’S® Hollandaise Sauce, prepared 2 oz. Individual Spinach Soufflé 1 oz. Sautéed Mushrooms Vegetarian Muffin Sandwich 1 English Muffin, toasted 1 Swiss Cheese Slice 2 oz. Individual Spinach Soufflé

53

Spinach and Tomato 1 Tomato Slice 2 oz. Individual Spinach Soufflé Spinach and Spicy Tomato 1 oz. Spicy Tomato Sauce 2 Individual Spinach Soufflé 1 oz. Tomatoes, diced Spinach and Vegetables 1 oz. CHEF-MATE® Sharp Cheddar Cheese Sauce 2 oz. Individual Spinach Soufflé 1 oz. Sautéed Vegetables


Vegetable Spinach Soufflé featuring STOUFFER’S® Spinach Soufflé Yield

2-3/4 qt.

Servings

22 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® SPINACH SOUFFLE, thawed

Measure

1 (70 oz.) tray

Butter or margarine

2 oz.

1/4 cup

Zucchini, small diced

9 oz.

2 cups

Yellow squash, small diced

9 oz.

2 cups

Carrots, shredded

4 oz.

1/2 cup

Red bell peppers, small diced

2 oz.

1/2 cup

Procedure 1.

In a sauté pan over medium high heat, melt butter or margarine. Add zucchini, squash, carrots and peppers. Sauté 2 minutes until tender. Let cool.

2.

In a large bowl, combine Spinach Soufflé with vegetable mixture. Gently fold until blended.

3.

Place mixture in a baking pan and bake according to label directions.

54


Spinach Soufflé with Red Pepper and Feta Cheese featuring STOUFFER’S® Spinach Soufflé Yield

2 qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® SPINACH SOUFFLE, thawed

Measure

1 (70 oz.) tray

Red peppers, diced

4 oz.

1 cup

Feta cheese, crumbled

10 oz.

2 cups

Procedure 1.

In a large bowl, combine Spinach Soufflé and peppers. Gently fold until blended. Top with feta cheese.

2.

Place mixture in a baking pan and bake according to label directions.

55


Three Cheese Spinach Soufflé featuring STOUFFER’S® Spinach Soufflé Yield

2qt.

Servings

16 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® SPINACH SOUFFLE, thawed

Measure

1 (70 oz.) tray

Parmesan cheese, shredded

2 oz.

1/2 cup

Asiago cheese, shredded

2 oz.

1/2 cup

Mozzarella cheese, shredded

4 oz.

1 cup

Procedure 1.

In a large bowl, combine Spinach Soufflé, Parmesan cheese, Asiago cheese and mozzarella cheese. Gently fold until blended.

2.

Place mixture in a baking pan and bake according to label directions.

56


Tomato, Mushroom, and Herb Spinach Soufflé featuring STOUFFER’S® Spinach Soufflé Yield

2-1/2 qt.

Servings

20 (1/2 cup) servings

Weight

Ingredient STOUFFER'S® SPINACH SOUFFLE, thawed

Measure

1 (70 oz.) tray

Olive oil

2 oz.

1/4 cup

Button mushrooms, sliced

12 oz.

3 cups

Tomatoes, seeded, diced

4 oz.

1 cup

Tarragon, dry

2 tsp.

Procedure 1.

Heat oil in a sauté pan over medium high heat. Sauté mushrooms until golden brown. Add tomatoes and tarragon and continue to cook for 3-4 minutes or until tomatoes release some of their moisture.

2.

Fold mushroom mix into Spinach Soufflé. Bake according to package directions

57


Holiday Catering Menu Concepts featuring STOUFFER’S® Sides SIDE DISHES Scalloped Potatoes 72-4 oz. servings - $10.99 Home-style sliced russet potatoes in a smooth, creamy white sauce with flecks of green onions. Broccoli Au Gratin 94-4 oz. servings - $10.99 Select broccoli florets & pieces, combined with rich, creamy cheese sauce. Accented with toasted bread crumb topping. Cheesy Potato Bacon Bake 76-4 oz. servings - $10.99 Diced Russet potatoes in a cheddar cheese sauce, accented with real bacon bits. Topped with crunchy bread crumbs & parsley.

Corn Pudding 72-4 oz. servings - $10.99 A light, fluffy, soufflé like pudding made from whole kernel corn, skim milk, eggs and seasonings. Escalloped Apples 72-4oz. servings - $10.99 Chunky Jonathan apples, seasoned to perfection, blended with a cinnamon sugar mixture. Serve with sliced ham, pork or add to ice cream for a great dessert. APPETIZERS Hot Spinach-Artichoke Dip 64-4oz. servings - $10.99 Tender green spinach, diced onions in a buttery cream sauce. Serve hot in bread boule or thaw and bake in dish of choice.

58

Holiday side recipes