Asian Chicken Vegetable Rice Soup KIRKLAND SIGNATURE

Asian Chicken Vegetable Rice Soup KIRKLAND SIGNATURE
3 cups Kirkland Signature Vegetable Stir-Fry
16 ounces chicken breast meat, cut in
3/4-inch cubes
2 14 1/2-ounce cans chicken broth
2 tablespoons soy sauce (or reduced-sodium soy sauce)
1 teaspoon toasted sesame oil (optional)
1 teaspoon grated fresh ginger
3 garlic cloves,minced
1 cup instant rice
1. Place vegetables in a 3
1/2- or 4-quart crockery cooker. Add chicken.
2. Combine chicken broth, soy sauce, sesame oil (if desired), ginger and garlic. Pour over vegetables and chicken.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
4. Stir in instant rice. Cover and cook for 5-8 minutes, or until rice is tender.

• Makes 6 servings.

Variations: Use seafood instead of chicken. Substitute cooked brown rice for the white rice.

Norma’s Potato Salad

Norma’s Potato Salad KIRSCHENMAN/KING PAK

5 pounds Kirschenman* or King Pak* new red potatoes,
boiled and diced
10 hard-boiled eggs, peeled and chopped
1 cup finely chopped green onions
1 cup finely chopped red onions
2 tablespoons celery seed
2 teaspoons salt
4 tablespoons mayonnaise, or to taste
4 tablespoons prepared mustard, or to taste
1/2 cup sweet pickle juice
1. Combine all ingredients in a large bowl and mix together.
2. Refrigerate until chilled.
Makes 14-16 servings.

Potato Salad

Potato Salad

10-12 Top Brass* red or gold potatoes
Salt
4 hard-boiled eggs
1 cup Best Foods or Hellmann’s Sandwich Spread
1 2 1/4-ounce can chopped black olives
1 cup finely chopped celery
1/2 cup mayonnaise, or to taste
Pepper
1. Place potatoes in a saucepan, cover with water and bring to a boil.
Add salt, lower heat and boil gently until just tender. Drain and let cool,
then slice into chunks; you can remove the skin or leave it on.
2. Peel and slice eggs into
1/2-inch pieces.
3. Combine potatoes and eggs in a large bowl with sandwich spread.
4. Stir in olives, celery and mayonnaise to taste.
5. Season to taste with salt and a pinch of pepper.
6. Refrigerate until ready to serve.
Makes 10-12 servings.

Cocktail Tomato and Cucumber Salad with Fresh Mint THE OPPENHEIMER GROUP/RED ZOO MARKETING

Cocktail Tomato and Cucumber Salad with Fresh Mint THE OPPENHEIMER GROUP/RED ZOO MARKETING

15 Baby Seedless* or 3 large greenhouse seedless cucumbers
1/2 cup balsamic vinegar
1 1/2 teaspoons salt
1 rounded tablespoon sugar
22 cocktail-sized Amorosa* or 4 large beefsteak tomatoes
1 cup diced red onion
3/4 cup chopped fresh mint
4 tablespoons olive oil
Salt and pepper
1. Slice cucumbers in half lengthwise, then slice the halves diagonally
into 1/4 -inch-wide pieces. Place in a large serving bowl.
2. In a small bowl, combine vinegar, salt and sugar; mix until granules are fully dissolved.
3. Drizzle dressing over cucumbers and toss to coat.
4. Slice tomatoes in half if using cocktail tomatoes or cut into large chunks if using beefsteaks.
5. Add tomatoes, onion,mint and olive oil to the cucumber mixture;
toss to blend.
6. Season to taste with salt and pepper.
Makes 10 servings.

Antipasto Pasta Salad TURRI’S ITALIAN FOODS

Antipasto Pasta Salad TURRI’S ITALIAN FOODS

1 1/2 pounds Turri’s frozen tri-color cappelletti
1 pound Turri’s frozen penne
1/4 pound Genoa salami, chopped in small cubes
1/4 pound pepperoni, chopped
1/2 pound shredded Asiago cheese
1 6-ounce can black olives, drained and chopped or sliced
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and sliced
3 tomatoes, chopped
16 ounces prepared Italian salad dressing with olive oil
Salt and pepper
1 tablespoon grated Parmesan cheese
1. Blanch pasta for 1 minute to thaw and let sit in a colander to drain.
2. In a large bowl, combine pasta, salami, pepperoni, Asiago cheese, black
olives, bell peppers and tomatoes.
3. Stir in Italian dressing, salt and pepper to taste and Parmesan cheese.
4. Cover and refrigerate overnight.
Makes 10-12 servings.

Panzanella with Marinated Fresh Mozzarella (Tuscan Bread Salad)

Panzanella with Marinated Fresh Mozzarella (Tuscan Bread Salad)
MOZZARELLA FRESCA

1 large loaf crusty Italian bread, cut in 3/4- to 1-inch cubes
2 cucumbers, quartered lengthwise, peeled, seeded and diced
10 medium tomatoes, diced
1/4 medium red onion, thinly sliced
1 bunch fresh basil, coarsely chopped
1 22
1/2-ounce container Mozzarella Fresca*
marinated fresh mozzarella balls
1/2 cup reserved marinade
1/2 cup red wine vinegar
Kosher salt
Freshly ground black pepper
1. Place bread cubes on a baking sheet and let sit out overnight to dry.
This can also be done in a 200°F oven, but take care not to dry to the point
where it looks/feels like croutons.
2. In a salad bowl, combine bread cubes with cucumbers, tomatoes, onion
and basil; set aside.
3. Remove cheese balls from marinade and set aside.
4. Place 1/2 cup marinade in a mixing bowl. Add vinegar and salt and pep-
per to taste. Add to the salad, tossing gently. Let stand for 30 minutes.
5. Right before you’re ready to serve, add mozzarella balls to the salad
and gently mix.
Makes 6-8 servings.

Grilled Hearts of Romaine Salad

Grilled Hearts of Romaine Salad

Olive oil cooking spray
2 Andy Boy* romaine hearts
2 tomatoes, halved
Salt and pepper
4 ounces crumbled blue cheese, or
1/2 cup shredded
Parmesan cheese
1/4 cup prepared low-fat balsamic vinaigrette dressing (optional)
1. Preheat grill to medium-high.
2. Spray grill rack with cooking spray.
3. Lightly spray romaine hearts and tomatoes with cooking spray; season to taste with salt and pepper.
4. Place tomatoes and romaine hearts on the grill. Grill tomatoes, turning once, until tender. Grill romaine, turning occasionally, for 5-7 minutes, or until the outside leaves are slightly charred and begin to wilt.
5. Transfer grilled romaine hearts to a cutting board and immediately slice coarsely with a serrated knife. Chop tomatoes.
6. Place romaine on a large platter. Top with tomatoes and blue cheese or Parmesan.
7. Drizzle with vinaigrette. Makes 4 servings.
Tip: Arrange your favorite grilled steaks, chicken breasts or fish fillets on
top of this delicious smoky salad.

California-Style Pistachio Salad

California-Style Pistachio Salad SETTON PISTACHIO/SETTON FARMS

1 garlic clove,minced
1 teaspoon Dijon mustard
1 tablespoon balsamic vinegar
6 tablespoons orange juice (1 orange, freshly squeezed)
3 cups mixed baby greens (watercress, arugula, frisée, radicchio, curly
endive and edible flowers)
1 tart apple, quartered, cored and sliced
1/2 cup crumbled blue cheese
1/2 cup Kirkland Signature California pistachios, shelled

1. Place garlic,mustard, vinegar and orange juice in a small bowl and whisk
to combine. Set aside for 5 minutes to let flavors mellow.
2. Wash and dry greens; divide equally among 4 salad plates.
3. Top greens with apples, blue cheese and pistachios.
4. Drizzle with dressing.
Makes 4 servings.

Soledad Mission Caesar Salad

Soledad Mission Caesar Salad MANN’S

1/4 cup extra-virgin olive oil
3 tablespoons lemon juice, fresh or concentrate
2 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/3 cup grated Parmesan cheese
3/4 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon soy sauce
2 tablespoons chopped green onion
3 Mann’s* romaine hearts,washed, chopped and chilled
2 cups Parmesan-flavored croutons
1. In a small bowl, combine olive oil, lemon juice, vinegar, salt, pepper,Parmesan, dry mustard, garlic powder, soy sauce and green onion. Whisk with a fork. Chill if desired.
2. Place romaine and croutons in a large salad bowl. Drizzle with salad dressing and toss with salad tongs to evenly distribute the dressing.
Makes 6 servings.
Tip: To serve 4 as an entrée, top with grilled tri-tip steak, chicken or shrimp.

Spinach Salad

Spinach Salad BOSKOVICH FARMS

2 pounds Boskovich Farms* Fresh ’N’ Quick Spinach
4 eggs, hard-boiled, peeled and chopped
1/2 pound bacon, cooked until crisp and crumbled
1 cup croutons
1/2 cup sliced fresh mushrooms
1 red onion, sliced in thin rings
DRESSING
1 onion, chopped
2/3 cup sugar (or Splenda sweetener)
1 teaspoon salt
1 cup vegetable oil
1/3 cup cider vinegar
1/2 teaspoon ground black pepper
1 teaspoon celery seed
1 tablespoon Dijon mustard
1. Chop or tear spinach into bite-size pieces and place in a large salad bowl.
2. Add eggs, bacon, croutons,mushrooms and red onion.
3. To prepare the dressing, combine onion, sugar, salt, oil, vinegar, pepper,celery seed and mustard in a blender. Blend until smooth.
4. Pour enough dressing over the salad mixture to lightly coat. Toss and serve.
Makes 8 servings.

Apple Chicken Salad PENNSYLVANIA APPLE/NEW YORK APPLE

Apple Chicken Salad PENNSYLVANIA APPLE/NEW YORK APPLE

3 pounds chicken breasts
4 ounces celery, diced
4 ounces onion, diced
1 cup light mayonnaise
5 medium Eastern* Jonagold apples
2 hard-boiled eggs, peeled and diced
1. Place chicken breasts in a large saucepan. Add water to cover, bring to a boil, reduce heat and simmer, covered, until cooked. Remove from the water and set aside to cool. Cut meat into bite-size pieces.
2. In a large bowl, combine celery, onion and mayonnaise.
3. Core and dice 1 apple; add to the bowl.
4. Add eggs and chicken. Stir gently to mix.
5. Slice 4 remaining apples in half horizontally and carefully remove the
insides, leaving a 1/2-inch-thick shell.
6. Scoop salad mix into each apple shell. Chill before serving.
Makes 8 servings.

Romaine Hearts with Roasted Italian Sweet Red Onions TANIMURA & ANTLE/DENICE & FILICE

Romaine Hearts with Roasted Italian Sweet Red Onions TANIMURA & ANTLE/DENICE & FILICE

2 Denice & Filice Italian sweet red onions
1 tablespoon olive oil
Salt and freshly ground pepper
1 cup balsamic vinegar
1/4 cup orange juice
4 Tanimura & Antle romaine hearts
2 ounces Gorgonzola cheese
1. Preheat oven to 400°F.
2. Peel and slice onions into
1/2 -inch rounds. Place on a baking sheet.
Brush with olive oil and sprinkle with salt and pepper to taste. Roast for about 20 minutes, or until browned and tender.
3. Place vinegar, orange juice and a pinch of pepper in a nonaluminum saucepan. Bring to a boil. Lower heat and simmer for 10 minutes.
Remove from heat and let cool.
4. Wash romaine. Remove large outer leaves and cut in half lengthwise.
5. Arrange romaine spears on 4 plates. Top with roasted onions. Drizzle with balsamic glaze. Crumble cheese over salads. Sprinkle with black pepper to taste.
Makes 4 servings.
Tips: Substitute feta or goat cheese for Gorgonzola. Top with bacon bits for a tasty twist.

Almond Citrus Salad ALMOND ACCENTS

Almond Citrus Salad ALMOND ACCENTS


DRESSING
1/3 cup orange juice
2 tablespoons white wine vinegar
2 tablespoons vegetable oil
1 tablespoon honey
2 teaspoons grated fresh ginger
1/4 teaspoon salt
1/8 teaspoon red pepper flakes
2 grapefruit, peeled and segmented
2 navel oranges, peeled and sliced
1/4 cup finely chopped red onion
6 cups lightly packed spinach leaves, torn into bite-size pieces
2/3 cup Sunkist* Almond Accents Original Oven Roasted
sliced almonds
1. To prepare the dressing, combine orange juice, vinegar, oil, honey, ginger,
salt and red pepper flakes in a blender. Mix thoroughly.
2. In a bowl, combine fruit, onion and dressing. Set aside for 30 minutes.
3. Line 4 individual plates with spinach.
4. Spoon fruit mixture with dressing over the spinach, dividing equally.
5. Just before serving, sprinkle with sliced almonds.
Makes 4 servings.

Summer Citrus Vinaigrette ODWALLA

Summer Citrus Vinaigrette ODWALLA

1/2 cup Odwalla* orange juice
1/4 cup balsamic vinegar or raspberry vinegar
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1 teaspoon reduced-sodium soy sauce or tamari
1/4 cup extra-virgin olive oil
16 cups mixed salad greens
Salt and pepper to taste
2 tablespoons chopped fresh mint
1. Pour orange juice, vinegar, lemon juice,mustard and soy sauce into a
measuring cup. Whisk in olive oil.
2. Place salad greens in a bowl. Just before serving, season to taste with
salt and pepper.
3. Add mint to the dressing and stir to combine. Drizzle dressing to taste
onto the salad and toss to coat.
Makes 8-12 servings.
Tip: Add 2 tablespoons chopped green onions, chives or basil.

Watermelon Citrus Fruit Salad

Watermelon Citrus Fruit Salad

1 well-shaped medium watermelon
1 honeydew melon
1 cantaloupe
3-4 Seald Sweet* clementines, peeled and segmented
2 cups red or white seedless grapes
2 cups fresh strawberries, hulled and halved
2 Seald Sweet* pink grapefruit, peeled and cut in
1/4-inch rounds
1. Slice watermelon in half on the diagonal. With a melon baller, scoop out balls of watermelon and place in a large bowl.
2. Peel and slice honeydew and cantaloupe into chunks, or if desired use a melon baller. Add to the watermelon.
3. Add clementines, grapes and strawberries to the melon. Mix gently.
4. Scoop out remaining flesh inside the watermelon bowl.
5. Cut grapefruit rounds into flower shapes.
6. Place the watermelon bowl on a large serving platter. Add fruit salad to the watermelon bowl, allowing some to tumble out onto the platter.
Decorate the salad with grapefruit flowers.
Makes 18 servings.

Watermelon Salad with Purple Basil and Fresh Mozzarella

Watermelon Salad with Purple Basil and Fresh Mozzarella
BIG CHUY/JOHN LIVACICH PRODUCE/TIMCO WORLDWIDE/GEORGE PERRY & SONS/UNITED MELON/GROWER SELECT PRODUCE

2 cups watermelon* balls
2 cups fresh mozzarella pieces
1 cup chopped fresh purple basil (or green)
1 bunch green onions, trimmed and chopped
1/3 cup extra-virgin olive oil
Salt and pepper
Baby greens
Prepared crostini
Balsamic vinegar (optional)
1. In a bowl, toss together watermelon,mozzarella, basil, green onions and olive oil. Season to taste with salt and pepper.
2. Serve over a bed of baby greens with crostini on the side.
3. Drizzle with a bit of balsamic vinegar if desired.
Makes 6-8 servings.

Roasted Beet and Hass Avocado Salad

Roasted Beet and Hass Avocado Salad with Orange Dressing HASS AVOCADO
4 medium red beets
Juice and finely grated peel of 2 oranges
4 teaspoons white balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 large ripe Hass avocados, pitted, peeled and cut in quarters
1/2 cup seasoned rice vinegar
8 lettuce leaves

1. Preheat oven to 350°F.
2. Wash beets and trim off stems. Place in a small roasting pan and add 1/4 cup water. Cover pan with foil and roast beets in the oven for 50 minutes, or until a fork goes in easily with a little resistance.
3. Remove beets from the oven and let cool. Peel and cut into 1/4-inch chunks; set aside.
4. In a small bowl, prepare salad dressing by combining 1/2 cup orange juice,
1 teaspoon grated orange peel, vinegar, salt and pepper. Whisk to blend.
5. Dip avocado quarters in rice vinegar.
6. To serve, place a lettuce leaf on each plate. Arrange an avocado quarter on each lettuce leaf. Spoon 1/4 of the chopped beets over each avocado. Drizzle dressing over all. Garnish with orange zest.
Makes 8 servings.

Nectarine Salad with Poppy Seed Dressing

Nectarine Salad with Poppy Seed Dressing

DRESSING
1/2 cup sugar
1/3 cup white wine vinegar
1 teaspoon salt
1 teaspoon dry mustard
1 tablespoon grated onion
1 cup canola oil
1 kiwifruit, peeled and chopped
1 tablespoon poppy seeds

10 cups mixed salad greens
1 small red bell pepper, diced
2 WesPak* nectarines, sliced thin
3 ounces crumbled goat cheese
1/2 cup pecans, toasted
1/2 cup sweetened dried cranberries, plus more for garnish
Salt and pepper

1. To prepare the dressing,mix sugar, vinegar, salt, dry mustard and onion in a food processor.
2. With the motor running, gradually add oil in a steady stream.
3. Add kiwifruit and mix until dressing has thickened. Fold in poppy seeds.
4. In a salad bowl, combine salad greens, bell pepper, nectarines, cheese,pecans and cranberries. Add salt and pepper to taste.
5. Drizzle salad with dressing to taste and toss to lightly coat.
6. Garnish with a few dried cranberries.
Makes 6 servings.

Mixed Green Salad with Pears,Blue Cheese and Hazelnuts DIAMOND FRUIT GROWERS

Mixed Green Salad with Pears,Blue Cheese and Hazelnuts DIAMOND FRUIT GROWERS

1/2 cup chopped, skinned
hazelnuts
1 4-ounce bag mixed baby
salad greens (about 8 cups
lightly packed)
1/4 cup dried currants
2 firm but ripe Diamond Fruit
Growers green or red
Anjou pears
1/4 pound blue cheese, crumbled

DRESSING
1 tablespoon white vinegar
2 tablespoons apricot spread
(without chunks),melted
2 1/2 tablespoons extra-virgin
olive oil
1/2 teaspoon salt
1/2 teaspoon sugar
Freshly ground pepper to taste

1. Preheat oven to 350°F.
2. Spread hazelnuts in a single layer on a rimmed baking sheet.
Roast until barely golden, 7-10 minutes. Let cool.
3. Place salad greens, currants and hazelnuts in a large serving bowl.
4. Combine dressing ingredients and whisk or shake to blend. Taste and adjust the seasoning if necessary.
5. When ready to serve, core and cut each pear into 8 wedges.
6. Give the dressing a last-minute shake and pour over the salad.
Toss gently and divide among 4 plates.
7. Scatter cheese over the salads and arrange 4 pear slices around each one. Serve immediately.
Makes 4 servings.

Spinach and Berries Salad with Crunchy Granola Topping

Spinach and Berries Salad with Crunchy Granola Topping BEST BRANDS/MULTIFOODS

6 ounces fresh spinach, torn into bite-size pieces
2 tablespoons balsamic vinegar
2 tablespoons rice vinegar
4 teaspoons honey
3/4 teaspoon curry powder
2 teaspoons Dijon mustard
Salt and pepper
1 cup thickly sliced strawberries
1 cup blueberries
1 small red onion, thinly sliced
Kirkland Signature Granola Snack Mix
1. Wash and dry spinach. Place in a large bowl or on individual salad plates.
2. In a bowl, combine vinegars, honey, curry powder,mustard, and salt and pepper to taste. Whisk together and toss with spinach.
3. Add berries and onion; toss gently.
4. Top salad with granola mix to taste just before serving.
Makes 6 servings.

European Salad FOXY FOODS

European Salad FOXY FOODS

3-4 Foxy romaine hearts, torn into bite-size pieces
2 mangoes, peeled and cubed
2 pints fresh strawberries, trimmed and sliced
3/4 cup raisins or sweetened dried cranberries, or a combination of both
1/2 pound honey-glazed almonds
1/4 cup vinegar
1/4 cup sugar
1/2 cup oil
1 teaspoon salt
1. Combine romaine,mangoes, strawberries, raisins and almonds in a large salad bowl.
2. Place vinegar, sugar, oil and salt in a small saucepan and cook over low
heat, stirring constantly, for 5 minutes, or until sugar has dissolved.
Remove from heat and let cool.
3. Pour cooled dressing over the salad, toss and serve immediately.
Makes 8-10 servings.

Baby Greens with Glazed Walnuts,Pears and Gorgonzola EMERALD NUTS/DIAMOND FOODS

Baby Greens with Glazed Walnuts,Pears and Gorgonzola EMERALD NUTS/DIAMOND FOODS

6 cups baby salad greens,washed and dried
2 ripe Comice or Anjou pears, quartered, cored and thinly sliced
1/2 cup (4 ounces) crumbled Gorgonzola cheese
1 cup Emerald* Original Glazed Walnuts
Freshly ground black pepper
DRESSING
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3-4 tablespoons olive oil
1. To make the dressing,whisk together vinegar,mustard, salt and pepper
in a large salad bowl. Drizzle in oil,whisking until combined.
2. Add salad greens and pears to the bowl and gently toss until lightly
coated with dressing.
3. Sprinkle with cheese, glazed walnuts and pepper to taste. Serve
immediately. Makes 4-6 servings.

Pear and Spinach Bistro Salad ALL STATE PACKERS/ASSOCIATED FRUIT

Pear and Spinach Bistro Salad ALL STATE PACKERS/ASSOCIATED FRUIT
1 10-ounce package washed, ready-to-eat fresh spinach
2-3 large ripe Bartlett or Bosc pears, cored and sliced
1 avocado, peeled and diced
3-4 bacon slices, cooked crisp and crumbled
1/2 cup pine nuts or other nut, toasted
1/2 cup dried cranberries
1/4 cup sliced fresh mushrooms (optional)
DRESSING
1/3 cup olive oil
2 tablespoons seasoned rice vinegar
1 garlic clove, crushed
1/4 teaspoon salt
1-2 teaspoons Dijon mustard
1. Combine spinach, pears, avocado, bacon, pine nuts, dried cranberries and mushrooms in a salad bowl.
2. To make the dressing, combine all ingredients in a small bowl and whisk until
well blended.
3. Drizzle dressing over the salad and toss to coat.
Makes 6 servings

Pacific Northwest Spinach Salad with Apples and Cherries STEMILT GROWERS

Pacific Northwest Spinach Salad with Apples and Cherries STEMILT GROWERS


1 bag prepackaged washed fresh spinach leaves (approximately 12 ounces)
1 Stemilt* Fuji or Gala apple, peeled, cored and chopped
1/2 cup Stemilt* fresh cherries, pitted and halved (about 15 cherries)
1/4 cup chopped hazelnuts

DRESSING
3 tablespoons sugar
1 1/2 teaspoons poppy seeds
1 tablespoon sesame seeds
1/8 teaspoon paprika
2 tablespoons apple cider vinegar
2 tablespoons white wine
1/4 cup light olive oil
1 teaspoon Dijon mustard
1. Combine spinach, apple, cherries and hazelnuts in a large salad bowl.
2. Combine dressing ingredients in a small bowl and stir until sugar dissolves.
3. Pour dressing over salad mixture, toss and serve.
Makes 6 servings

Cranberry-Orange Mix CHEX

Cranberry-Orange Mix CHEX
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup sliced almonds
1/4 cup butter or margarine,melted
1/4 cup packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
1/2 cup sweetened dried cranberries
1. Preheat oven to 300°F.
2. In an ungreased large roasting pan,mix cereals and almonds; set aside.
3. Place butter, brown sugar and juice concentrate in a microwavable measuring cup. Microwave, uncovered, on high for 30 seconds; stir. Pour over cereal mixture, stirring until evenly coated.
4. Bake for 30 minutes, stirring after 15 minutes.
5. Stir in cranberries.
6. Spread on waxed paper or foil to cool. Store in an airtight container.
Makes 20 servings.

The Original Party Mix CHEX

The Original Party Mix CHEX

6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
3 cups Corn Chex cereal
3 cups Rice Chex cereal
3 cups Wheat Chex cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips or regular-size bagel chips,broken into 1-inch pieces
1. Preheat oven to 250°F.
2. Place butter in an ungreased large roasting pan and melt in the oven.
3. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated.
4. Bake for 1 hour, stirring every 15 minutes.
5. Spread on paper towels to cool. Store in an airtight container.
Makes 24 servings.

Microwave directions: In a large microwavable bowl,microwave butter,uncovered, on high for 40 seconds, or until melted. Stir in seasonings.Gradually stir in remaining ingredients until evenly coated. Microwave,uncovered, on high for 5-6 minutes, thoroughly stirring every 2 minutes.Spread on paper towels to cool.

Blueberry Pesto NATURIPE

Blueberry Pesto NATURIPE

2 cups fresh Naturipe* blueberries, plus more for garnish
1 cup cleaned and packed parsley
1/2 cup freshly grated Parmesan cheese
1/2 cup toasted walnuts
4 garlic cloves, peeled
1/4 cup olive oil
1 8-ounce log goat cheese
1. Place 2 cups blueberries, parsley, Parmesan,walnuts, garlic and olive oil in a blender and process until a paste forms.
2. Spoon the blueberry pesto over the goat cheese, covering the top and letting it drip down the sides.
3. Garnish with fresh blueberries.
4. Serve with crackers or sliced baguette.
Makes 8 servings.
Tip: Leftovers can be frozen.

Fiesta Shrimp Queso Dip AMERICA’S KITCHEN

Fiesta Shrimp Queso Dip AMERICA’S KITCHEN

1 tablespoon butter or oil
1/2 pound shrimp, chopped
1/2 tablespoon chopped garlic
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1 pound America’s Kitchen* Queso Cheese Dip
1. Melt butter in a skillet over medium-high heat. Add shrimp and garlic,and sauté briefly.
2. Add bell peppers and cook until tender.
3. Stir in the dip and warm over low heat until hot.
4. Serve this dip warm with your favorite crackers, bread or tortillas.
Makes 6-8 servings.

Asian Chicken Lettuce Wraps with Gourmet Sauces OKAMI

Asian Chicken Lettuce Wraps with Gourmet Sauces OKAMI

WASABI CREAM SAUCE
1/2 cup Mexican cream
3 tablespoons mayonnaise
1 teaspoon wasabi powder
2 tablespoons distilled white vinegar
2 tablespoons sugar
1 teaspoon chili sauce
PEANUT SAUCE
1/2 cup mayonnaise
1/4 cup smooth peanut butter
2 tablespoons distilled white vinegar
2 tablespoons sugar
2 teaspoons soy sauce
1 tablespoon chopped
fresh cilantro
1/4 teaspoon red pepper flakes

Place all ingredients in a blender and process until smooth.
Makes 8 servings.

ASIAN CHICKEN LETTUCE WRAPS
1. Remove meal kit components from package.
2. Pierce fully cooked chicken package with 2-3 holes to vent and place on a microwave-safe dish. Heat on high for 45-60 seconds.
3. Rinse and separate lettuce leaves.
4. To serve, place chicken, crispy rice noodles and sauce in lettuce cups;
fold lettuce together.

Fire-Roasted Artichokes OCEAN MIST FARMS

Fire-Roasted Artichokes OCEAN MIST FARMS

4 Ocean Mist jumbo artichokes
4 tablespoons olive oil
4 tablespoons balsamic vinegar
4 teaspoons brown sugar
2 teaspoons minced garlic
Pinch of salt and dried basil
VINAIGRETTE
1/4 cup balsamic vinegar
2 1/2 teaspoons brown sugar
1 teaspoon water
2 tablespoons Dijon mustard
Pinch of salt and pepper

1. Rinse artichokes. Trim off top quarter of each artichoke and half of stem. With shears, snip off remaining petal thorns.
2. Stand artichokes in a deep pot. Add about 3 inches of water. Bring to a boil, cover, reduce heat, and simmer until bottoms of stems are completely soft, about 30-40 minutes.
3. Meanwhile, to prepare vinaigrette, combine all ingredients in a small bowl. Cover and refrigerate until chilled.
4. Combine olive oil, vinegar, brown sugar, garlic, salt and basil in a small bowl. Cut cooked artichokes in half through the stem and remove fuzzy centers. Place cut side up and pour mixture over artichokes.
5. Prepare a charcoal grill. Place the artichokes cut side up on the grill. Grill until leaves are charred, about 15-20 minutes.
6. Serve with vinaigrette for dipping.
Makes 8 servings.

Cheese Bowl Appetizer LIT’L SMOKIES

Cheese Bowl Appetizer LIT’L SMOKIES

1 pound processed cheese, cubed
4 ounces cream cheese, cubed
3/4 cup dark beer
1/2 cup Dijon mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Pinch of cayenne pepper
1/3 cup finely chopped green onion tops
1 pound Hillshire Farm* Lit’l Smokies
1. Place cheeses in a heavy saucepan and melt over low heat until smooth and blended.
2. Gradually add beer,mustard,Worcestershire sauce, garlic powder,cayenne and green onions. Stir until well blended.
3. Serve the dip warm with Lit’l Smokies.
Makes 24-28 servings.

Breaded Ravioli KIRKLAND SIGNATURE/SEVIROLI FOODS

Breaded Ravioli KIRKLAND SIGNATURE/SEVIROLI FOODS

1/4 cup all-purpose flour
2 large eggs
4 teaspoons milk
1/2 -1 cup seasoned dry bread crumbs
12 Kirkland Signature* frozen Four-Cheese Ravioli, thawed
3 cups vegetable, corn or canola oil
1 tablespoon grated Parmesan or other cheese
Prepared marinara sauce or salsa
1. Place flour in a shallow bowl.
2. Combine eggs and milk in a small bowl.
3. Place bread crumbs in another bowl.
4. Gently coat each ravioli with flour. Dip in the egg mixture and then coat with bread crumbs.
5. Pour oil into a heavy frying pan and heat until it sizzles. Fry ravioli 4 at a time for about 2 minutes, or until golden brown.
6. Drain on paper towels and sprinkle with grated Parmesan.
7. Cut ravioli in half, insert a toothpick in each half and serve with marinara sauce or salsa.
Makes 4-6 servings.
Tip: The flour can be eliminated and the ravioli coated with just the egg mixture and then bread crumbs.

Tangy Shrimp Appetizer Skewers LINDSAY OLIVES

Tangy Shrimp Appetizer Skewers LINDSAY OLIVES

1 1/2 pounds cooked medium shrimp with tails intact
2 pints cherry tomatoes
1 7-ounce jar Lindsay* Manzanilla stuffed olives, drained, or
1 6-ounce can Lindsay* large black ripe pitted olives, drained
1 cup prepared light Caesar salad dressing
8 ounces smoked mozzarella cheese, cut in
1/2-inch cubes
48 small basil leaves (or 24 large basil leaves, halved)
48 4-inch-long cocktail picks
1. In a large bowl, combine shrimp, tomatoes, olives and dressing, tossing well. (At this point, the mixture can be covered and refrigerated for up to 24 hours.)
2. Skewer 1 olive, 1 shrimp, 1 cheese cube, 1 basil leaf and 1 tomato on each cocktail pick. Arrange on a serving platter.
3. Serve immediately or cover and refrigerate for up to 2 hours.
Makes 24 servings.

Ahi Nori Kala Pa’a TJ KRAFT

Ahi Nori Kala Pa’a TJ KRAFT

4 tablespoons mirin (rice wine)
3 tablespoons shoyu (soy sauce)
1 tablespoon lemon juice
1 teaspoon sugar
2 tablespoons water
1 teaspoon cornstarch
Grated daikon radish (optional)
8 ounces TJ Kraft* ahi tuna
(block cut, sashimi grade)
1/2 cup Nori Komi Furikake
(Japanese seasoning mix)
2 tablespoons canola oil

1. In a saucepan, combine mirin, shoyu, lemon juice, sugar,water and cornstarch. Heat over medium heat, stirring, until bubbles cover the surface; set aside. Add grated daikon, if desired.
2. Cut ahi lengthwise into 1-by-1-by-6-inch strips. Roll strips in furikake, coating all sides.
3. Heat oil in a frying pan over medium-high heat. Add ahi strips and sear on all sides.
4. Remove and cut into
1/2-inch-thick kala pa’a (coins), using a sharp,thin blade.
5. Arrange on a plate, drizzle with sauce and serve.
Makes 4 servings.
Tip: The more well-done, the more difficult this is to cut. Ideal is a raw interior with a 1/8- to 1/4-inch-deep sear.

Grilled Chicken Cantaloupe in Pasta Shells DULCINEA

Grilled Chicken Cantaloupe in Pasta Shells DULCINEA

2 boneless chicken breast halves
Salt and pepper
6 jumbo pasta shells
1 medium mango, pitted, peeled and chopped
1/2 Dulcinea* Extra Sweet Tuscan Style Cantaloupe,peeled, seeded and diced
1/4 cup sour cream
1 tablespoon minced fresh chives
2 tablespoons lime juice
1 teaspoon Dijon mustard
1. Season chicken with salt and pepper to taste. Grill chicken. Let cool, then cut into small pieces. Set aside.
2. Cook pasta according to package directions. Rinse in cold water, drain and set aside.
3. Place mango, cantaloupe, chicken, sour cream, chives, lime juice and mustard in a bowl and stir to combine.
4. Stuff the pasta shells with this mixture.

Makes 6 servings.

Crab Parmesan Cracker Bread KIRKLAND SIGNATURE

Crab Parmesan Cracker Bread KIRKLAND SIGNATURE

1 10 3/4-ounce can Campbell’s condensed cream of mushroom soup
1 pound (about 3 cups) lump crabmeat, flaked
1/2 cup chopped celery
1/4 cup sliced green onions
1/4 teaspoon grated lemon peel
1 tablespoon lemon juice
12-15 pieces Kirkland Signature Parmesan cracker bread, broken into appetizer pieces
1/2 cup grated Parmesan cheesePaprika
1. Preheat broiler.
2. In a medium bowl, stir together soup, crabmeat, celery, onions, lemon peel and lemon juice.
3. Spread about 2 tablespoons of crab mixture on each piece of cracker bread.
4. Arrange on 2 baking sheets. Sprinkle with Parmesan and paprika.
5. Broil 4 inches from the heat for 2-3 minutes, or until lightly browned.

Serve immediately.
Makes 12-15 servings

Italian Sausage with Roasted Tomatoes and Polenta PREMIO

Italian Sausage with Roasted Tomatoes and Polenta PREMIO

2 pounds Premio* sweet Italian sausages
2 tablespoons olive oil
18 ripe plum (Roma) tomatoes, split lengthwise
12 garlic cloves, crushed
1 cup chicken broth
4 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 18-ounce tube precooked polenta
1/2 cup grated Romano cheese
1. Preheat oven to 350°F.
2. Split sausages in half lengthwise, place in a lightly oiled roasting pan or casserole, and roast for 15-20 minutes. Remove sausages from the pan and reserve.
3. Raise oven temperature to 400°F.
4. Add tomatoes to the pan and roast until they start to soften, 10-15 minutes.
Stir in garlic.
5. Remove pan from the oven and place on a stovetop burner over medium heat. Add broth and vinegar. Simmer, scraping the bottom, until it starts to thicken. Add oregano, sausages and juices from the sausages.
6. Meanwhile, cut polenta into 1/2-inch slices and heat according to package
directions. Arrange polenta on an ovenproof platter. Sprinkle with half of the cheese.
7. Check seasoning of sausage mixture and then spoon over polenta. Top with remaining cheese and bake for 5-10 minutes, or until cheese has melted.

Makes 12-16 servings

Southwest Chicken and Bacon Roll-Ups HORMEL

Southwest Chicken and Bacon Roll-Ups HORMEL

1 cup garden vegetable cream cheese, softened
1 10-ounce can Valley Fresh* Chunk Breast of Chicken or Chunk White Turkey, drained
1/3 cup crumbled Hormel/Kirkland Signature Precooked Bacon or Hormel Premium Real Crumbled Bacon
1/2 cup Chi-Chi’s* or Herdez* salsa
6 8-inch soft taco flour tortillas
1. In a bowl, combine cream cheese, chicken, bacon and salsa. Gently stir until well combined.
2. Spread chicken mixture on each tortilla. Roll up,wrap in plastic wrap and refrigerate until serving time.
3. To serve, cut tortillas into 1-inch pieces. If desired, serve with additional salsa for dipping.
Makes 36 servings.

Provolone, Sun-Dried Tomato and Pancetta Galettes BELGIOIOSO

Provolone, Sun-Dried Tomato and Pancetta Galettes BELGIOIOSO


1 sheet puff pastry, cut into 2 equal rounds
3/4 cup diced sun-dried tomatoes in oil
2 tablespoons torn fresh basil leaves
6 pieces BelGioioso Sliced Mild Provolone Cheese
3 slices pancetta or bacon, roughly chopped (about 2
1/2 ounces)
1. Preheat oven to 450°F.
2. Place puff pastry rounds on a parchment-lined cookie sheet and cover with plastic wrap. Set aside.
3. In a small bowl, combine sun-dried tomatoes and basil.
4. Uncover the puff pastry rounds and place 3 slices of provolone in the center of each, overlapping if necessary.
5. Place the tomato mixture on top of the cheese.
6. Sprinkle pancetta over the tomatoes.
7. Gather the puff pastry around the filling,making sure not to cover more than a quarter of the filling with dough.
8. Bake for 20-25 minutes, or until the pastry is lightly browned and the filling is bubbling.
9. Place on a serving dish, cut into wedges and serve immediately.
Makes 4-6 servings.

Italian Bruschetta with Feta and Capers DIMARE FRESH

Italian Bruschetta with Feta and Capers DIMARE FRESH

Extra-virgin olive oil
6 1/2-inch-thick diagonal slices of Italian or other crusty bread
1 garlic clove, cut in half
TOPPING
1 pound large round tomatoes,cored, seeded and chopped
2 ounces crumbled feta cheese
2 tablespoons balsamic vinegar
2 tablespoons extra-virgin olive oil
2 teaspoons small capers, drained
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh basil
1 garlic clove,minced Kosher salt and freshly ground black pepper
Sprinkle of red pepper flakes optional
1. Preheat broiler or grill.
2. Brush olive oil on one side of bread slices. Place under the broiler until toasted and brown, being careful not to burn. Remove from the oven,brush the other side with olive oil, and repeat broiling procedure. Remove from the oven and set aside. (This step can be done in advance.)
3. Combine topping ingredients in a small bowl. Mix to blend well.
4. To serve, rub garlic clove on bread slices and top with tomato mixture,draining some of the juices if desired. Serve immediately.
Makes 6 servings.

Hot Artichoke and Spinach Dip NONNI’S

Hot Artichoke and Spinach Dip NONNI’S

1/2 cups canned artichoke hearts, drained and chopped
1/2 cup mayonnaise
1/2 cup sour cream
5 ounces frozen chopped spinach, thawed and squeezed dry
3/4 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1 teaspoon minced roasted garlic
1 package Nonni’s* Panetini
GARNISH
Chopped fresh tomatoes, chopped fresh parsley and grated Parmesan cheese (optional)
1. Preheat oven to 375°F.
2. In a bowl, combine artichoke hearts,mayonnaise, sour cream, spinach,Parmesan,mozzarella and garlic. Mix until thoroughly blended and transfer to a shallow baking dish.
3. Bake for 22 minutes, or until slightly browned.
4. Garnish, if desired,with tomatoes, parsley and Parmesan cheese.
5. Serve hot with a side of Nonni’s Panetini for dipping.
Makes 8 servings

Mini-Pizza Bruschetta GRACE BAKING

Mini-Pizza Bruschetta GRACE BAKING

1 loaf Grace Baking* Pugliese artisan bread
2/3 cup olive oil
4 garlic cloves, peeled
2 cups Italian tomato or pasta sauce
4 cups grated mozzarella cheese
1 cup chopped fresh basil
1. Preheat broiler or grill.
2. Cut bread into 1/2-inch slices.
3. Brush each slice lightly with olive oil. Toast slices under a broiler or on a grill until light golden brown.
4. Rub warm grilled bread with garlic cloves. Drizzle with olive oil, and spoon about 2 tablespoons tomato or pasta sauce onto each slice of toasted bread. Sprinkle with cheese.
5. Return to the broiler or grill for 4-5 minutes, or until golden and bubbly.
6. Garnish with chopped basil and serve immediately.
Makes 16 servings.

Portabella and Spinach Quesadillas MONTEREY MUSHROOMS

Portabella and Spinach Quesadillas MONTEREY MUSHROOMS

10-ounce package frozen chopped spinach
4 10-inch flour tortillas
2 cups shredded Cheddar cheese
2 tablespoons butter
6 ounces Monterey* Portabella Mushrooms, cut in
1/2-inch slices
1 tablespoon minced garlic
1 tablespoon vegetable oil
Guacamole
Sour cream
1. Preheat oven to 350°F.
2. Prepare spinach according to package directions. Squeeze out liquid.
3. Place tortillas on a baking sheet, sprinkle with cheese and bake until
cheese has melted, approximately 4 minutes.
4. Melt butter in a frying pan over medium heat. Add mushrooms and
garlic and cook, stirring, for 7 minutes. Mix in spinach and cook for 3
minutes, or until mushrooms are tender.
5. Divide the mixture among the tortillas and then fold tortillas in half.
6. Heat oil in a frying pan over medium heat and fry the quesadillas until
golden brown, about 3 minutes per side.
7. Cut into wedges and serve with guacamole and sour cream.
Makes 4-6 servings.

Classic Guacamole

Classic Guacamole
HASS AVOCADO4 large ripe Hass avocados, pitted and peeled
2 tablespoons lemon juice
1 garlic clove, crushed
1 tomato, finely chopped
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
1/2 teaspoon salt
3 drops hot pepper sauce Tortilla chips
1. Using a fork, coarsely mash avocados in a bowl with lemon juice and garlic.
2. Add tomato, onion, cumin, salt and hot pepper sauce, and stir to blend.
Adjust seasoning to taste.
3. Serve with tortilla chips.
Makes 8 servings.

Confetti Citrus Salsa

Confetti Citrus Salsa
SUNKIST
1 large Sunkist navel orange, peeled, segmented and torn into small pieces
1 large Sunkist Cara Cara orange, peeled, segmented and torn into small pieces
1 large Sunkist pummelo, peeled, segmented and torn into small pieces
1/2 small red onion, finely diced
1 medium jalapeño pepper,minced
1/2 cup minced red bell pepper
3 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh parsley
2 tablespoons Sunkist lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic
1 teaspoon honey
1 teaspoon salt
1. Combine all ingredients in a medium stainless steel bowl. Mix well.
2. Cover and let stand for 1 hour to let the flavors blend.
3. Serve with chips. Makes 4-6 servings.
Tip: This salsa is also delicious with chicken or white fish

Cranberry/Macadamia Crunch Bars NEWMAN’S OWN/KERRY
Nonstick cooking spray

Cranberry/Macadamia Crunch Bars NEWMAN’S OWN/KERRY
Nonstick cooking spray
1 pouch Kirkland Signature/Newman’s Own Cranberry Macadamia Nut Cereal
1 cup honey
1 cup sugar
1 tablespoon dark molasses
1 teaspoon kosher salt
1 teaspoon pure vanilla extract
1 cup extra-crunchy peanut butter
1. Spray a 13-by-9-inch baking dish with cooking spray.
2. Poke the seam side of the cereal pouch 10 times with a fork and then crush with a rolling pin using medium pressure. Pour into a large mixing bowl.
3. Heat honey, sugar,molasses and salt in a 3-quart saucepan over medium heat, stirring occasionally, until it comes to a full boil (200°F on a candy thermometer).
4. Remove from the heat and stir in vanilla and peanut butter. Pour over cereal and mix until coated evenly. Press firmly into the baking dish.
5. Cool for 45-60 minutes. Cut into 24 pieces. Cover the dish with plastic or wrap each bar individually for grab-and-go snacks.
Makes 24 servings.

Pink Breakfast in a Glass SWEET’N LOW

1 cup 2% milk
1/2 cup uncooked rolled oats
1 banana, peeled and quartered
1 cup frozen strawberries (8 berries)
1/2 teaspoon or 1-2 packets Sweet’N Low* Zero Calorie Sweetener
1/2 teaspoon vanilla extract
1. Combine all ingredients in a blender container.
2. Cover and blend at highest speed for 1-1
1/2 minutes. Makes about
2 servings.

Tropical Breakfast Risotto SUN-MAID GROWERS

1 1/2 cups water
1 cup instant brown rice
1 8-ounce can pineapple tidbits, drained, liquid reserved
1 12-ounce can undiluted evaporated skim milk
1/2 cup Sun-Maid Natural Raisins
1/2 cup sweetened shredded coconut
1/4 cup sliced toasted almonds
1 medium banana, peeled and diced

1. Combine water, rice and pineapple liquid in a 2-quart saucepan. Bring to a boil over high heat, reduce heat to medium and simmer, uncovered,stirring occasionally, until most of the liquid is absorbed, 7-8 minutes.
2. Stir in milk and increase heat to high. When the mixture boils, reduce heat to medium and cook, stirring occasionally, until most of the milk has been absorbed and the mixture is soft and creamy, 10-12 minutes.
3. Stir in pineapple, raisins, coconut, almonds and banana.
Makes 6 servings

Pancakes BISQUICK

2 cups Original Bisquick mix
1 cup milk
1 tablespoon sugar
2 tablespoons lemon juice
2 teaspoons baking powder
2 large eggs
Butter or oil for frying
1. Combine Bisquick,milk, sugar, lemon juice, baking powder and eggs in a bowl and stir until blended.
2. Drop batter by scant 1/4 cupfuls onto a hot greased griddle.
3. Cook until the edges are dry. Turn and cook until golden.
Makes 14 pancakes.