trend bulletins

1. Speed Scratch Solutions download 2. New Role for Appetizers download3. World Class Cuisines download5. Takeout Opportunities download 6. Unique Side Dishes download7. Creative Potato Entrées download8. Smart and Speedy Side Dishes download 9. Discovering America download 10. Bank on Breakfast download11. Satisfy Today’s Healthy Appetities download12. Meatless Goes Mainstream download 13. Mediterranean Matters download14. Life in the Fast Lane download15. Bold Statements download16. Small is Big download 17. From Their Kitchen to Yours download 18. From Their Kitchen to Yours download19. From Their Kitchen to Yours download20. From Our Chef to You - Transforming to Something New download21. From Our Chef to You - Recasting Already Popular Dishes download22. Meet Chef Susi - Harry’s Fresh Foods download23. The Rap on Wraps download24. Breakfast ‘Round the Clock download

http://issuu.com/action/page?page=165























http://www.baf.com/issuu/trend-bulletins/1-speed-scratch-solutions.pdf

http://www.baf.com/issuu/trend-bulletins/2-new-role-for-appetizers.pdf

http://www.baf.com/issuu/trend-bulletins/3-world-class-cuisines.pdf

http://www.baf.com/issuu/trend-bulletins/5-takeout-opportunities.pdf

http://www.baf.com/issuu/trend-bulletins/6-unique-side-dishes.pdf

http://www.baf.com/issuu/trend-bulletins/7-creative-potato-entrees.pdf

http://www.baf.com/issuu/trend-bulletins/8-smart-and-speedy-side-dishes.pdf

http://www.baf.com/issuu/trend-bulletins/9-discovering-america.pdf

http://www.baf.com/issuu/trend-bulletins/10-bank-on-breakfast.pdf

http://www.baf.com/issuu/trend-bulletins/11-satisfy-todays-healthy-appetities.pdf

http://www.baf.com/issuu/trend-bulletins/12-meatless-goes-mainstream.pdf

http://www.baf.com/issuu/trend-bulletins/13-mediterranean-matters.pdf

http://www.baf.com/issuu/trend-bulletins/14-life-in-the-fast-lane.pdf

http://www.baf.com/issuu/trend-bulletins/15-bold-statements.pdf

http://www.baf.com/issuu/trend-bulletins/16-small-is-big.pdf

http://www.baf.com/issuu/trend-bulletins/17-from-their-kitchen-to-yours.pdf



http://www.baf.com/issuu/trend-bulletins/20-from-our-chef-to-you-transforming-to-something-new.pdf

http://www.baf.com/issuu/trend-bulletins/21-from-our-chef-to-you-recasting-already-popular-dishes.pdf

http://www.baf.com/issuu/trend-bulletins/22-meet-chef-susi-harrys-fresh-foods.pdf

http://www.baf.com/issuu/trend-bulletins/23-the-rap-on-wraps.pdf

http://www.baf.com/issuu/trend-bulletins/24-breakfast-round-the-clock.pdf

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?

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.

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:

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.

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

EXOTIC ETHNIC: ASIAN

Quick ’n Easy Ideas

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)

Ingredients13⁄4 cups Potato Pearls® Extra Rich,1 quart boiling chickenstock, 1 tablespoon wasabi powder, 1 tablespoon water,1 tablespoon seasoned rice vinegar

Directions1. Whisk Potato Pearls® Extra Rich into boiling stock. 2. In a small bowl, mix wasabi and water to form paste. Stir intopotatoes. 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.

• Make miso-egg drop soup special when you serve it with wasabi mashed potato dumplings. Simplyadd 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.

WasabiMashed

Potatoes

Mixture ofSautéed

Vegetables

Teriyaki Chicken

C

These menu concepts weredeveloped by The Culinary Instituteof America as an industry service forBasic American Foods.

Potato Pearls Wasabi Mashed

Estimated cost: $0.10

(²⁄₃ -cup serving)

Other Ingredients

Estimated cost: $1.90Pictured on first page

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

Kilocalories 86.588 KcProtein 5.436 gFat 1.234 gSaturated Fat 0.442 gCarbohydrate 13.289 g

Iron 0.592 mgSodium 553 mgPotassium 368 mgZinc 0.168 mgVitamin A 0.000 IU

Thiamin 0.005 mgRiboflavin 0.073 mgNiacin 1.867 mgCalcium 22.056 mgCholesterol 1.182 mg

Vitamin B6 0.017 mgVitamin B12 0.167 ug

WHAT THE EXPERTS SAY

EstimatedProfit $2.95

Estimated Cost$2.00

SuggestedMenu Price $4.95

Profit Calculator

YOUR COST

PROFIT PERSERVING X =_ =

“Japanese cuisine is a very subtle, very earthy cuisine. Theflavors make whatever you’re doing really shine. It’s neveroverpowering. Wasabi Mashed Potatoes? We do them all the time.”

— Asia NoraWashington, D.C.

FULL SERVICE... Prepare chicken and assemble plate to order.

SELF-SERVICE... For convenience, use premarinated chicken filets. Serve mashedpotatoes on steam table.

Potato Pearls Wasabi Mashed Potatoes Nutrient Values Per Serving

# of ServingsPer Week

Profit PerWeek

Grilled tuna with wasabi mashed potatoes

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

POTATO PEARLS CAJUN MASHED POTATOES (50 servings)

Ingredients1⁄2 carton of Potato Pearls® Extra Rich, 1 tablespoon Cajunspice mix, 1 gallon boiling water, 3 tablespoons chicken base

Directions1. Mix Potato Pearls® Extra Rich and Cajun spice mix.2. Stir chicken base into boiling water. 3. Whisk in potatomixture until smooth. Keep warm until serving.

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.

EMERGING ETHNIC: CAJUN


Sautéed Apples and Greens

AndouilleSausage

CajunMashed

Potatoes

• 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.

C

These menu concepts weredeveloped by The Culinary Instituteof America as an industry servicefor Basic American Foods.







“There is plenty of room for mashed potatoes in Cajun cooking.Our customers like our ‘Two Potato Puree’ where we mixmashed yams in with our mashed potatoes.”

— Crawdaddy’sMilwaukee, Wisconsin

Potato Pearls Cajun Mashed


(²⁄₃-cup serving)

Other Ingredients



Estimated Cost$1.55


Profit Calculator

YOUR COST


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


Profit PerWeek

Blackened catfish with Cajun mashed potatoes

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

POTATO PEARLS SOUTHWEST MASHED POTATOES (50 servings)

Ingredients1⁄2 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 cheddarcheese, 1⁄2 cup queso fresco* (optional), 1⁄2 cup choppedgreen onion

Directions1. Mix Potato Pearls® Extra Rich, salt, cumin, oregano, and red pepper flakes. 2. Stir chicken base intoboiling water. Whisk in potato mixture until smooth. 3. Stir in corn and green chiles. 4. Sprinkle withcheeses and green onion. Keep warm until serving.*Queso is fresh Mexican-style part skim milk cheese

s diners continue to seek out spicier, more “spirited” meals, Mexican and Southwest foodsremain 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.

EXPANDING ETHNIC: SOUTHWEST


Grilled RibeyeSteak

SouthwestMashed

Potatoes

• Try baking tortillas filled with Southwest mashed potatoes and jalapeño cheese for a new vegetariantwist 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.

A








“Southwestern cuisine is exotic to lots of people. They wantvibrant color and flavor added to food, and Southwesternspices and chilies have that.”

— NavaAtlanta, Georgia

Potato Pearls Southwest Mashed


(¹⁄₂-cup serving)

Other Ingredients



Estimated Cost$1.95


Profit Calculator

YOUR COST



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

Potato Pearls Southwest Mashed Potatoes Nutrient Values Per 1/3 Cup Serving


Profit PerWeek

Barbecue ribs with southwest mashed potatoes

olfgang Puck proved that pizza can go a lot further than pepperoni and mushrooms; andnow customers expect elaborate versions of the old pie. Here’s one they’ll love—because it blendsmany 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.

SPECIALTY PIZZAS


GarlicMashed

Potatoes

MEDITERRANEAN PIZZA…Thin pizza crust with garlic mashed potatoes and feta cheese. Top withsliced 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)

Ingredients1⁄2 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

Directions1. Mix Potato Pearls Extra Rich,® garlic powder, salt, andpepper. 2. Quickly whisk potato mixture into boiling water,remove from heat. Continue whisking until potatoes aresmooth. Beat in butter and cream until well blended. Keepwarm until serving.

• 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.

W



Kilocalories 115 KcProtein 1.985 gFat 6.451 gSaturated Fat 3.971 gCarbohydrate 12.795 g

Iron 0.291 mgSodium 208 mgPotassium 232 mgZinc 0.068 mgVitamin A 289 IU




“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

Potato Pearls Garlic Mashed


(1-cup serving)

Other Ingredients



Estimated Cost$0.85


Profit Calculator

YOUR COST



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

Potato Pearls Garlic Mashed Potatoes Nutrient Values Per Serving


Profit PerWeek

Grilled steak with garlic mashed potatoes

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

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)

Ingredients¹⁄₂ carton Potato Pearls® Extra Rich, 4 teaspoons bakingpowder, 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 MontereyJack cheese, grated

Instructions1. Mix Potato Pearls® Extra Rich and baking powder. 2. Mix boiling water, Super Topper® Onion, herbs, andsalt. Stir in Potato Pearls; mix well. Let cool slightly. 3. Beat in eggs and cheese. 4. Knead 1 minute on flouredsurface. Form into 2-ounce balls. Flatten slightly. 5. Cook on well-oiled griddle preheated to 375-400°F untilcrisp and golden on both sides.

COMFORT FOODS


SavoryPatties

Meatloaf

Buttered Carrotsand Sugar Snap

Peas

• 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 potatoesblended with egg.

These menu concepts weredeveloped by The Culinary Instituteof America as an industry servicefor Basic American Foods.

C


Kilocalories 105 KcProtein 4.6 gFat 3.6 gSaturated Fat N/ACarbohydrate 13.3 g

Iron 0.53 mgSodium 145 mgPotassium 257 mgZinc 0.36 mgVitamin A 148 IU

Thiamin 0.011 mgRiboflavin 0.10 mgNiacin 0.91 mgCalcium 114 mgCholesterol 22.8 mg



“Meatloaf and mashed potatoes are the ‘warm and fuzzy’ ofour menu. It’s what people remember as the ultimate home-cooked meal.”

— PerkinsMemphis, Tennessee

Potato Pearls Savory Patties


(¹⁄₂-cup serving)

Other Ingredients



Estimated Cost$0.80


Profit Calculator

YOUR COST


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


Profit PerWeek

Mashed potato chicken pot pie

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:

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:

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 QUANTITY INSTRUCTIONSChorizo, fresh, bulk 10 lb. 1. In skillet, cook first 3 ingredients until chorizo

is browned; drain well.Onions, chopped 2 lb. Garlic, minced or pureed

2 tbsp.

Tomatoes, canned, chopped, drained

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

Chipotle chiles, canned in adobo sauce, pureed

1/4 cup

Salt 1 tbsp. Potato Pearls® Extra Rich

1/2 carton 3. Whisk next 2 ingredients into boiling water.

Salt 4 tsp. Water, boiling 1 gal. Corn tortillas, 10-inch, warmed to soften

96 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.

Serving Size: 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 QUANTITY INSTRUCTIONSPotato Pearls® Extra Rich 1/2 carton 1. Combine first 2 ingredients; whisk

into water.Salt 4 tsp. Water, boiling 1 gal. Pepper Jack cheese (Monterey Jack with jalapeño chiles), shredded

12 oz. 2. Stir in remaining ingredients. Keep warm on steamtable until serving.

Jalapeño chiles, pickled, chopped

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



Iron 0.310 mg Calcium 73.360 mg Folate


Greek Flatcakes

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

Yield: 48 servings

INGREDIENT QUANTITY INSTRUCTIONSZucchini, shredded

2 lb. 1. Generously salt zucchini. Let drain 20 minutes. Rinse and squeeze out excess moisture; reserve.

Baking powder 4 tsp. 2. Combine next 2 ingredients.Potato Pearls® Extra Rich

1/2 carton

Water, boiling 3 1/2 qt. 3. Combine next 4 ingredients. Stir in potatoes; mix well. Let cool slightly.Onion,

dehydrated1 tbsp.

Parsley, fresh, chopped

6 tbsp.

Salt 1 tsp. Eggs 4 4. Beat in next 2 ingredients plus zucchini. Chill, if

desired.Ricotta cheese 1 lb. Flour as needed 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.

Serving Size: 2 flatcakes Nutritional Information Per Serving Calories 86.482 Sodium 106 mg Cholesterol 22.695 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



Tuscan Primavera Pie

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

Yield: 48 servings

INGREDIENT QUANTITY INSTRUCTIONS1. Preheat conventional oven to 400°F (375°F convection).

Carrots 12 2. Chop first 4 ingredients into 1/2-inch pieces and combine.Celery stalks 8

Onions 4 Garlic cloves 24 Olive oil 1 qt. 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.

Oregano, fresh 1 cup Salt 1 tbsp. Pepper, freshly ground

1 tsp.

Portobello mushrooms

8 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.

Zucchini 12 Yellow summer squash

12

Peas, frozen 2 lb. 5. Stir in peas. Divide between two full-size 2-inch-deep steamtable pans.

Vegetable stock 2 qt. 6. Reduce next 2 ingredients by half. Stir in soy sauce. Divide mixture among vegetables in steam pans.

White wine 1 cup Soy sauce 1/4 cup Potato Pearls® Extra Rich

1/2 carton 7. Combine next 4 ingredients. Whisk potato mixture into water; remove from heat. Continue whisking until potatoes are smooth.Garlic powder 1/4 cup

Salt 1 tbsp. Pepper, freshly ground

1 tsp.

Water, boiling 1 gal. Butter or margarine

12 oz. 8. Beat next 2 ingredients into potatoes. Divide between pans and spread evenly over vegetable mixture.Buttermilk 1 cup

9. Reduce oven to 375°F (convection oven to 350°F). 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








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 QUANTITY INSTRUCTIONSPotato Pearls® Extra Rich

1/2 carton 1. Combine first 2 ingredients; whisk into boiling water.

Salt 2 tbsp. Water, boiling 3 1/2 qt. Yogurt, unflavored 6 cups 2. Beat in next 4 ingredients.Extra virgin olive oil

1/2 cup

Garlic, minced or pureed

1 tbsp.

Lemon juice, fresh 2 tsp. Mint leaves (optional)

as needed 3. If desired, garnish with mint leaves.

4. Serving Idea: Serve as a dip or spread with vegetables, crudités, 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







Privacy Policy

Potato Empanadas

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

Yield: 40 servings

INGREDIENT QUANTITY INSTRUCTIONS1. Preheat oven to 375°F (350°F convection).

Potato Pearls® Extra Rich

1/2 carton 2. Combine first 5 ingredients.

Salt 1 tbsp. Cumin 1 tbsp. Oregano, ground 1 tsp. Red pepper flakes 1 tsp. Water, boiling 1 gal. 3. Stir chicken base into boiling water. Whisk in

potato mixture until smooth.Chicken base 1/4 cup Corn, canned, drained

2 cups 4. Stir in next 2 ingredients.

Green chiles, canned, diced, drained

1/2 cup

Beef, ground 4 lb. 5. Brown ground beef; drain. Stir in chili powder; cook for 5 minutes. Stir into potato mixture.Chili powder 1/4 cup

Pastry dough, commercially prepared

10 lb. 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.

Eggs, beaten 4 7. Mix egg with a little water; brush over top of each empanada. Bake for 20 minutes or until golden brown.

Serving Size: 3 empanadas Nutritional Information Per Serving Calories 612 Sodium 570 mg Cholesterol 49.494 mg




Carbs 100 g Riboflavin 0.653 mg Phosphorus




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.

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.

A World Of Opportunity...

CARIBBEAN

INGREDIENTS WEIGHT VOLUME

To Prepare Batter:

,® prepared 16 lb. 2 gal.

Corn Bread/Muffin Mix, dry 8 lb. 11⁄2 gal.

Onions, chopped, sautéed 2 lb. 8 oz. 1⁄2 gal.

Red and Green Bell Peppers,

chopped, sautéed 2 lb. 8 oz. 1⁄2 gal.

Whole Eggs, beaten, or

Pasteurized Whole Eggs 4 lb. 32

To Cook Caribbean Potato Corncakes

Caribbean Potato Corncakes Batter 11⁄2 gal.

Grill Oil as needed

Caribbean PotatoCorncakesYield: 48 x 3 oz. cakes

To add Caribbean flair to anymenu, just cook the portionsizes you want in pans or ongriddles, then serve as taste-tempting appetizers, sides, orthe base for low-cost entrées.

INSTRUCTIONS

1. Combine prepared ® with allother ingredients in large bowl.

2. Mix well. Let rest 15 minutes before using.

Yield: 3 gallons of batter.

Batter will hold refrigerated and covered up to2 days. Stir well before using.

1. Preheat griddle to 350°F and brush with oil.

2. Portion 1⁄3 cup batter per portion onto hotgriddle. Cook until golden brown on firstside, about 3 minutes. Turn over. Cook untilgolden brown on second side, about 2minutes. Remove from griddle. Serve withfruit salsa.

Cakes will hold at 140°F for up to 30 minutes.

Nutritional information for Caribbean Potato Corn Cake (Per Serving)

KCAL PROTEIN FAT CARBOHYDRATES IRONSODIUM POTASSIUM ZINCVITAMIN A THIAMIN RIBOFLAVIN NIACINCALCIUMCHOLESTEROL VITAMIN B6 VITAMIN B12

206 5.1 gm 7.3 gm 29.7 gm 58.5 mg 1.0 mg 133.4 mg483.3 mg 164.4 IU 0.1 mg 0.2 mg 77.9 mg 0.3 mg 1.0 mg 78.3 mcg 0.1 mcg

©1999 Basic American 2/99-1069-17

Jamaican Chicken WrapsYield: 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 othersavory meat, fish, poultry, and vegetable fillings.


Caribbean Potato Corncakes Batter 8 lb. 1 gal.Whole Eggs, beaten, orPasteurized Whole Eggs 2 lb. 16Water 11⁄2 cupsVegetable Oil 1⁄4 cupGrill Oil as neededGrilled Jerk Chicken, shredded 9 lb.

INSTRUCTIONS1. 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 turnand cook until browned on second side. Remove from griddle.

4. Portion chicken over crepe and roll tightly into “flute” shape.

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

Tropical ‘Krab’ PuffsYield : 48 x 8 oz. portionsBake these zesty puffs in muffin tins or cupcake wrappers placed onsheet pans. They hold well for any service style and can be made withshrimp, chicken, shredded beef, or jerk pork.


Caribbean Potato Corncakes Batter 8 lb. 1 gal.Whole Eggs, beaten, or Pasteurized Whole Eggs 8 oz. 4Surimi (Artificial Crab), chopped 1 lb. 8 oz. 3 cupsScallions, minced 4 oz. 2 cupsRed Bell Pepper, minced 5 oz. 1 cupDijon Mustard 1⁄4 cup

INSTRUCTIONS1. 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 to20 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)

Nutritional information for Jamaican Chicken Wraps (Per Serving)

Nutritional information for Calypso Cobbler (Per Serving)

Calypso CobblerYield: 48 x 8 oz. portionsCreate a trendy, flavorful casserole easily and at low cost in steamtable orsingle-serve pans. Perfect in all service styles, for lunch, dinner, and take-away.


Caribbean Potato Corncakes Batter 8 lb. 1 gal.Prepared Chili or Beef Stew 24 lb. 3 gal.Caribbean Seasoning as desired

INSTRUCTIONS1. 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 orstew 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.

KCAL PROTEIN FAT CARBOHYDRATES IRONSODIUM POTASSIUM ZINCVITAMIN A THIAMIN RIBOFLAVIN .NIACINCALCIUMCHOLESTEROL VITAMIN B6 VITAMIN B12


KCAL PROTEIN FAT CARBOHYDRATES IRONSODIUM POTASSIUM .ZINCVITAMIN A THIAMIN RIBOFLAVIN NIACINCALCIUMCHOLESTEROL VITAMIN B6 VITAMIN B12




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 hostof other creative low-labor international classics.


PACIFIC


To Prepare Batter


Tempura Mix, dry 4 lb. 1 gal.

Scallion Greens, thinly sliced 2 lb. 1 gal.



Salt 1⁄4 cup

Red Pepper Flakes, crushed 11⁄2 tbsp.

To Prepare Peking Potato-Scallion Cakes

Peking Potato-Scallion Cakes Batter 11⁄2 gal.

Grill Oil as needed

Peking Potato-Scallion Cakes Yield: 48 x 4 oz. portions

This full-flavored Far Eastconcept is easily made inpans or on griddles, and canbe held for service as atempting appetizer, exoticside dish, or creative base forexciting Asian entrées.

Nutritional information for Peking Potato-Scallion Cakes (Per Serving)

KCAL PROTEIN FAT CARBOHYDRATES SODIUMIRON .POTASSIUM ZINCVITAMIN A THIAMIN RIBOFLAVIN NIACINCALCIUMCHOLESTEROL VITAMIN B6 VITAMIN B12

167 4.6 mg 4.3 mg 25.0 mg 73.8 mg 586.4 mg 52.1 mg0.4 mg 176.0 IU 0.0 mg 0.1 mg 45.9 mg 0.2 mg 0.1 mg 24.1mcg 0.2 mcg

INSTRUCTIONS

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

Yield: 3 gallons of batter.

Batter will hold refrigerated and covered for up to2 days. Stir well before using.

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, about3 minutes. Turn over. Cook until golden brownon second side, about 2 minutes. Remove fromgriddle.

3. Top with stir-fry vegetables, curried chicken, ormu-shu pork.

Cakes will hold at 140°F for up to 30 minutes.

©1999 Basic American 2/99-1069-16

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


Peking Potato-Scallion Cakes Batter 8 lb. 1 gal.Shrimp, cooked, chopped 1 lb. 8 oz. 1 qt.Coconut, sweetened, shredded 12 oz. 3 cupsOil for deep frying as needed

INSTRUCTIONS

1. Combine Peking Potato-Scallion Cakes Batter with shrimp andcoconut. Mix well.

2. Drop mixture into preheated 350°F oil using batter gun or roundedtablespoon. Cook until golden brown on all sides, about 3 minutes.

3. Serve with curry, sweet and sour sauce, or peanut sauce.


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


Peking Potato-Scallion Cakes Batter 12 lbs. 11⁄2 gal.Whole Eggs, beaten, or Pasteurized Whole Eggs 1 lb. 8 oz. 12Peanut or Vegetable Oil 3⁄4 cupGrill Oil as neededMu-shu Filling, prepared 24 lb. 3 gal.

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 andcook until browned on second side. Remove from griddle.

4. Spread 1⁄2 cup filling over each crepe. Roll loosely.


Nutritional information for New Delhi Potato Wontons (Per Serving)

Nutritional information for “Mandarin Mu-shu” Crepes (Per Serving)

Nutritional information for Indonesian Coco-Shrimp Fritters (Per Serving)

KCAL PROTEIN FAT CARBOHYDRATES SODIUMIRON POTASSIUM ZINCVITAMIN A THIAMIN RIBOFLAVIN NIACINCALCIUMCHOLESTEROL VITAMIN B6 VITAMIN B12






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


Peking Potato-Scallion Cakes Batter 12 lb. 11⁄2 gal.Chutney, chopped 8 oz. 1 cupCurry Powder, toasted 3⁄4 cupWonton Wrappers, 2” x 2” 288Oil for deep frying as needed

INSTRUCTIONS

1. Combine Peking Potato-Scallion Cakes Batter with chutney and currypowder. 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.


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 thisregion. Use it to create a variety of dishes like frittatas, soufflés, and omelets.


MEDITERRANEAN


To Prepare Batter


Olive Oil 1⁄2 cup

Onions, minced 5 lb. 1 gal.

Garlic Salt 1⁄4 cup

Black Pepper, cracked 2 tbsp.



Parmesan Cheese, grated 12 oz. 11⁄2 qt.

Parsley, chopped 2 oz. 2 cups

To Prepare Mediterranean Potato Soufflé

Mediterranean Potato Soufflé Batter 11⁄2 gal.

Oil to coat pan as needed

Nutritional information for Mediterranean Potato Soufflé (Per Serving)

Mediterranean Potato SouffléYield: 48 x 4 oz. portions

This Mediterranean winneradds puffy pizzazz to anymenu! Bake in muffin tins orsingle-serve casseroles—thenserve as low-cost savory sidesor tasty miniportion appetizers.

INSTRUCTIONS

1. Reserve prepared ®.

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

3. Add cooled onions to reserved mashedpotatoes along with remaining ingredients.Mix well.

Yield: 3 gallons of batter.Batter will hold refrigerated and covered for upto 2 days. Stir well before using.

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

2. Portion into oiled multiportion steamtablepans or single-serve ramekins. Bake untilgolden brown and set, about 35 minutes forindividual portions or 45 minutes forsteamtable pans.

Soufflé will hold covered at 140°F for up to 60 minutes.



©1999 Basic American 2/99-1069-15

Greek Isle Potato CupsYield: 48 x 8 oz. portionsThis Mediterranean winner can be baked in pastry shells or muffin tins, oron sheet pans lined with any size cupcake wrappers. Vary the seasoningsfor widespread global appeal.


Mediterranean Potato Soufflé Batter 16 lb. 2 gal.Green Bell Peppers, diced, sautéed 3 lb. 2 qt.Olives, pitted, ripe or green, chopped 1 qt.Feta Cheese, crumbled 1 lb. 8 oz. 11⁄2 qt.Oregano, dried 13 tbsp.Phyllo Cups or pastry cups, baked 48 x 8 oz.


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 1cup of mixture into each phyllo cup. Bake for 22 to 25 minutes. Letrest for several minutes before serving.

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

Nutritional information for Italian Potato Frittata (Per Serving)

Nutritional information for Greek Isle Potato Cups (Per Serving)

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


Mediterranean Potato Soufflé Batter 12 lb. 11⁄2 gal.Sausage, cooked and crumbled 3 lb.Bell Peppers, mixed, diced, sautéed 11⁄2 lb. 1 qt.Mozzarella Cheese, grated 1 lb. 1 qt.Whole Eggs, beaten, or Pasteurized Whole Eggs 3 lb. 24Italian Seasoning 8 oz. 2 tbsp.Mozzarella Cheese, grated 1 lb. 1 qt.Marinara Sauce, prepared 3 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.






Spanish Style Potato OmeletYield: 48 x 8 oz. portionsFor true menu versatility, feature this Mediterranean concept in anydaypart and service style—in your choice of single-serve skillets,ramekins, and casseroles, or full-sized pans.


Mediterranean Potato Soufflé Batter 16 lb. 2 gal.Sausage, cooked and crumbled 4 lb.Roasted Red Peppers, diced 1 lb. 8 oz. 1 qt.Fontina or Monterey Jack Cheese, grated 1 lb. 8 oz. 11⁄2 qt.


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 individual4-inch skillets. Bake for 20 to 25 minutes. Let rest 3 minutes beforeunmolding for service.


Nutritional information for Spanish Style Potato Omelet (Per Serving)


356 19.3 gm 22.3 gm 18.7 gm 187.5mg 1151.2 mg 339.8 mg1.4 mg 809.5 IU 0.3 mg 0.3 mg 250.0 mg 2.0 mg 1.9 mg 235.6 mcg 1.0 mcg

Tap Into Takeout

Takeout menus increase profits by extending your sales from on-site 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.

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.

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 –

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.

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.

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

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

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.

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

©1999 Basic American 11/99-1069-21

SAVORY POTATO ‘N ROOT STEWThis Light Originals recipe features thinly-sliced Scalloped Potatoes simmered in fat-free stock with a full garden of vegetable flavors. Vary the vegetables or even addshrimp or chicken for menu diversity.

INGREDIENTS WEIGHT MEASURE

Oil, canola 1/4 cupCarrots, peeled and diced 4 lb. 3 qt.Onions, sweet, diced 4 lb. 3 qt.Parsnips, peeled and diced 2 lb. 8 oz. 2 qt.Broth, vegetable 2 gal.Classic Casserole® Au Gratin Potatoes 1-1/2 cartons with 3 seasoning packetsParsley, fresh, chopped 1 oz. 1 cupThyme, fresh, minced 1/4 cupSalt to tastePepper, black, ground to tasteINSTRUCTIONS

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.

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

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

Nutritional information for Savory Potato ‘N Root Stew (Per Serving)


246 5.6 gm 7.1 gm 41.8 gm 2 mg 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

Nutritional information for ”Potage Lorraine” Potato Soup (Per Serving)

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


“POTAGE LORRAINE” POTATO SOUP Feature this variation of the classic quiche to add InternationalVariety to your takeout menu. After simmering Scalloped Potatoeswith bacon, cream, and grated Swiss cheese, offer with separately-packed bread bowls and garnishes.

INGREDIENTS WEIGHT MEASUREBacon, diced 8 oz. 1 cupOnions, sweet, minced 1 lb. 4 oz. 1 qt. Stock, chicken 2 1/4 gal.CLASSIC CASSEROLE® Scalloped Potatoes 1-1/2 cartons with

3 seasoningpackets

Cream, heavy 2 cupsCheese, Swiss, grated 1 lb. 1 qt.Parsley, fresh, minced 3 oz. 3 cupsBread bowls 48 x 1 cup

INSTRUCTIONS

1. In large stock pot cook bacon until crisp. Remove bacon anddrain 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 pack-ets. Stir in potato slices and bring to a boil. Reduce heat andsimmer 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 accordingto HACCP guidelines. Portion into reheatable containers andpackage for takeout with bread bowl packaged separately.

48 servings/3 galPORTION: 1 cup

THREE-CHEESE POTATO CHOWDERTakeout customers will return for more ofthis Comfort Food soup made with Au Gratinpotatoes and freshly-grated cheese. Addcrumbled bacon, sliced scallions, or a choiceof vegetables to create variety.

INSTRUCTIONS

1. In large stock pot heat oil; add onions andsauté 5 minutes.

2. Add broth and bring to a boil; whisk inseasoning packets. Add potato slices andbring to a boil. Reduce heat and simmer25-30 minutes or until potatoes are tender.

3. Add cheese to simmering chowderand stir to melt. Add parsley and adjustseasoning. Remove from heat, cool, cover,and chill according to HACCP guidelines.Portion into reheatable containers.Package for takeout with croutons,1/4 cup per serving, packaged separately.


Oil, vegetable 1/4 cupOnions, sweet, minced 3 lb. 12 oz. 3 qt.Stock, chicken 2-1/2 gal.CLASSIC CASSEROLE® Au Gratin Potatoes. 1-1/2 cartons with

3 seasoning packets

Cheese, Jack, grated 2 lb. 2 qt.Parsley, fresh, chopped 1/2 cupSalt to tastePepper, white, ground to tasteCroutons, herb, prepared 3 lb. 3 qt.


258 10.2 gm 12.7 gm 24.8 gm 26 gm 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


390 15.7 gm 16 gm 42.6 gm 17 mg 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 savorysoups made with Potato Pearls® mashed potatoes. From one simple low-costrecipe you create trendy dishes to build takeout traffic and incremental sales.


Oil, vegetable 2 tbsp.

Onions, sweet, chopped 15 oz. 3 cups

Garlic, fresh, minced 1 tbsp.

Stock, chicken 3 gal.

Potato Pearls® Extra Rich 2 lb. 6 oz. 2 qt. 2-1/2 cups

INSTRUCTIONS1. In large bowl combine tomatoes, onions, garlic,

Italian seasonings, and olive oil. Toss well to coatwith oil.

2. Transfer vegetables to 2 sheet pans and roast at425°F (375°F convection) for 30 minutes, stirring occa-sionally. 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. Adjustseasonings. Remove from heat, cool, cover, and chillaccording to HACCP guidelines.

4. Package in reheatable container for takeout alongwith 1 tbsp. shredded cheese and 1/4 cup seasonedcroutons, packaged separately, for each portionof soup.

RUSTIC MEDITERRANEAN CHOWDERYour customers will love the enticing flavor of this International Variety favorite,and you can easily substitute ingredients and garnishes for even more takeoutideas. Try cumin, cilantro, and crisp tortilla strips for Latino flair.

YIELD: 48 servings/3 gal.PORTION: 1 cupPotato Soup Base (Yield 3 gal.)

INSTRUCTIONS1. In large stock pot heat oil; add onions and sauté 5

minutes.2. Add garlic and sauté 1 minute.3. Add stock and bring to a boil; whisk in Potato

Pearls® Extra Rich, in small quantities, until mixtureis smooth and thickened. Cool before using.


Tomatoes, canned, diced, drained 8 lb. 1-1/4 gal.

Onions, sweet, diced 2 lb. 1-1/2 qt.

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.

* Refer to recipe above.

Rustic Mediterranean Chowder

Nutritional information for Rustic Mediterranean Chowder (Per Serving)

©1999 Basic American 11/99-1069-22



Nutritional information for Confetti Potato Bisque (Per Serving)


CONFETTI POTATO BISQUEThe bright colors and exciting flavors show-

cased 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 andsauté 5 minutes.

2. Add carrots and continue to sauté 2 minutes.

3. Add zucchini and squash and sauté1 minute. Remove from pot, cool andreserve.

4. In pot bring Potato Soup Base* to a boil.

5. Add pepper sauce and adjust seasonings.

6. Stir in cheese until melted. Remove fromheat, cool, cover, and chill according toHACCP guidelines.

7. Portion soup into reheatable containers.Package for takeout, topping with 1 tsp.chives, if desired.

* Refer to Rustic MediterraneanChowder recipe.

Nutritional information for Country Potato Chowder (Per Serving)



Oil, vegetable 1/4 cup

Onions, red, chopped 15 oz. 3 cups

Carrots, diced 1 lb. 2 oz. 3 cups

Zucchini, diced 15 oz. 3 cups

Squash, yellow, diced 15 oz. 3 cups


Tabasco® Red Pepper Sauce 1 tbsp.

Salt to taste

Cheese, Parmesan, grated 9 oz. 3 cups

Chives, fresh, chopped, optional 1 cup

COUNTRY POTATO CHOWDERThe 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.

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 MediterraneanChowder recipe.


Bacon, diced 1 lb. 8 oz. 1-1/2 qt.

Onions, red, diced 2 lb. 8 oz. 2 qt.


Corn, kernels, frozen 3 lb. 3 qt.

Barbecue sauce, smoky 2 cups

Tabasco® Red Pepper Sauce 2 tsp.

Salt to taste

Pepper, black, ground to taste

Scallions, chopped 6 oz. 3 cups

Cheese, Cheddar, shredded 12 oz. 3 cups





Nutritional information for Au Gratin Olé Potato Cups (Per Serving)

©1999 Basic American 11/99-1069-24

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

AU GRATIN OLÉ POTATO CUPSThis 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-portionor family-sized casseroles.

INGREDIENTS WEIGHT MEASUREButter 1/4 cupOnions, yellow, minced 2 lb. 8 oz. 2 qt.Scallions, thinly sliced 12 oz. 1 qt.Stock, chicken 1-1/4 gal.Picante sauce, mild to hot 1-1/2 qt.Classic Casserole® Au Gratin Potatoes 1-1/2 cartons with 3 seasoning packetsEggs 1 lb. 4 oz. 10 largeSour cream 3 lb.Chili powder, toasted 2 tbsp.Ripe olives, sliced 12 oz. 3 cupsCheese, jalapeño Jack, grated 1 lb. 4 oz. 1-1/2 qt.Tortillas, flour, 8-inch 48

Instructions1. 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 bringto a boil. Reduce heat and simmer 20 minutes or until potato slices are just tender. Remove from heat. Coolmixture slightly.

3. In large bowl whip eggs, sour cream, and chili powder. Gradually add potato mixture, stirring gently to heategg 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.

YIELD: 48 servingsPORTION: 1 x 8 - ounce slice



SCALLOPED POTATO TARTOffer 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 andbell pepper and sauté 5 minutes.

2. Add broth and bring to a boil; whisk inseasoning packets. Add potato slices andbring to a boil. Reduce heat and simmer20 minutes or until potato slices are justtender. Remove from heat. Cool mixtureslightly.

3. In large bowl whip eggs, sour cream,pimientos, Tabasco,® and seasonings.Gradually add potato mixture, stirring gently to heat egg mixture.

4. Portion 1 qt. potato mixture into each ofthe eight 9-inch pastry-lined deep-dishpie pans (or 10-inch pastry-lined spring-form pans). Bake at 375°F (325°F convec-tion) for 35-40 minutes, or until tarts aregolden brown and bubbly. Remove fromheat, cool, cover, and chill according toHACCP guidelines. Slice and portionin reheatable containers. Package for takeout service.

Nutritional information for Scalloped Potato Tart (Per Serving)

YIELD: 48 servingsPORTION: 1 x 7- ounce cup

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

SCALLOPED DIJONNAISECASSEROLETo 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.

INSTRUCTIONS1. 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 andbring to a boil. Reduce heat and simmer20 minutes or until potato slices are justtender. Remove from heat. Cool mixtureslightly.

3. In large bowl whip nonfat sour cream,egg substitute, 3 cups cheese, mustard,Worcestershire, Tabasco, and seasonings.Gradually add potato mixture, stirring gentlyto heat egg mixture.

4. Portion half of potato mixture evenly intofour greased half-size steamtable pans.

5. Top each layer with 3 cups tomatoes. Topwith remaining potato mixture. Sprinkleevenly with remaining 1 cup cheese. Bakeat 350°F (300°F convection) 25-35 minutesor until golden brown and bubbly.Remove from heat, cool, cover, and chillaccording to HACCP guidelines. Portion inreheatable containers. Package for takeout.

INGREDIENTS WEIGHT MEASUREOil, vegetable 1/4 cupOnions, yellow, minced 2 lb. 8 oz. 2 qt.Stock, chicken 1-1/2 gal.CLASSIC CASSEROLE® Au Gratin Potatoes 1-1/2 cartons with

3 seasoning packetsSour cream, nonfat 3 lb.Egg substitute 2 lb. 1 qt.Cheese, Parmesan, grated, divided 15 oz. 1 qt.Dijon mustard 1/3 cupWorcestershire sauce 1/3 cupTabasco® Red Pepper Sauce 1 tbsp.Pepper, black, ground 1 tbsp.Salt 1 tbsp.Tomatoes, chopped, drained 5 lb. 8 oz. 3 qt.Nutritional information for Scalloped Dijonnaise Casserole (Per Serving)

INGREDIENTS WEIGHT MEASUREOil, vegetable 1/4 cupOnions, yellow, minced 2 lb. 1 1/2 qt.Bell peppers, green, diced 1 lb. 8 oz. 1 qt.Stock, chicken 1 gal.CLASSIC CASSEROLE® Scalloped Potatoes 1 carton with

2 seasoning packetsEggs 3 lb. 24 largeSour cream 4 lb.Pimientos, diced 2 lb.Tabasco® Red Pepper Sauce 1 tbsp.Salt 1 tbsp.Pepper, white, ground 2 tsp.Nutmeg, ground 1 tsp.Pie crusts, 9-inch, deep-dish 8




266 14.1 gm 9.8 gm 30.7 gm 9 mg 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

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

©1999 Basic American 11/99-1069-23

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

INGREDIENTS WEIGHT MEASUREOil, vegetable 3 tbsp.Onions, sweet, minced 1 lb. 4 oz. 1 qt.Garlic, fresh, minced 1/4 cupStock, chicken 2 gal. 1 cupPotato Pearls® Extra Rich 1 gal. 1 cup


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

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

Potato Sides Base (Yield 3 gal.)

POTATO ‘N VEGGIE STUFFED VEGETABLESFor dramatic eye appeal, portion or pipe this Light Originals recipe into a selection ofvegetable shells and merchandise with various entrees. Vary the flavor by addingspices and herbs to the basic mixture.

INSTRUCTIONS1. 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® ExtraRich, in small quantities, until mixture is smooth andthickened. Cool.

INSTRUCTIONS

1. In large bowl combine Potato Sides Base*, vegetablepurée (cooked vegetables puréed until smooth; e.g.,squash, carrots, sweet potato, peas, etc.), cinnamonor nutmeg, and vanilla. Whisk until smooth.

2. Stir in egg substitute until smooth. Cool, cover, andchill until ready to use.

3. Spoon 1/2 cup filling into cavity of each vegetablehalf.

4. Place in steamtable pans, filled side up, 24 per pan,and pour 1-1/2 cups hot water around filledvegetables. Bake at 350°F (300°F convection) for30 minutes or until tender. Remove from heat andremove from pan. Cool, cover, and chill accordingto HACCP guidelines.

5. Portion in reheatable containers. Package for takeout.

* Refer to recipe above.

Potato ‘N Veggie Stuffed Vegetables (Yield 3 gal.) YIELD: 48 serving 1-1/2 gal. fillingPORTION: 1/2 cup


144 6.1 gm 1.7 gm 26.3 gm 0.00 mg 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

SPINACH POTATO BAKEThe simplicity of this Comfort Food recipe ismatched only by its robust flavor and menuversatility. Portion this takeout favorite bycutting or scooping, and cross-merchandiseit as a meatless entrée.

INSTRUCTIONS

1. In sauté pan heat butter; add onions andsauté until dry and caramelized. Removefrom heat and cool.

2. In large bowl combine Potato Sides Base*,caramelized onions, spinach, cheese,ham, and nutmeg. Season to taste.

3. Divide mixture evenly into 2 greased full-size steamtable pans. Smooth tops withspatula. Mix cornbread crumbs with but-ter and sprinkle evenly over tops of pans.

4. Bake at 350°F (300°F convection) for 35-40minutes or until heated through. Removefrom heat, cool, cover and chill accordingto HACCP guidelines. Portion with 1 cupscoops into reheatable containers.Package for takeout.

* Refer to Potato ’n Veggie StuffedVegetables recipe.

Nutritional information for Spinach Potato Bake (Per Serving)

YIELD: 48 servings / 1-1/2 gal. fillingPORTION: 1/2 cup filling

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

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

ROASTED RED PEPPER,ARTICHOKE & POTATO GRATINEEYour takeout menu will reach trendyheights when you feature the InternationalVariety version of this simple side dish.Change flavors easily by substitutingherbs and spices - then portion-scoopfor takeout service.

INSTRUCTIONS

1. In large bowl combine Potato SidesBase*, cheese, artichokes, redpeppers, and parsley.

2. In large bowl, whip eggs and milk. Stirinto potato-red pepper/artichoke mixture.

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

4. Portion in reheatable containers.Package for takeout.

* Refer to Potato ’n Veggie StuffedVegetables recipe.


Potato Sides Base* 1 gal. 3 qt.

Cheese, Parmesan, grated 8 oz. 1 qt.

Artichoke hearts, canned, 4 lb. 2 qt.

drained, chopped

Roasted red peppers, diced 15 oz. 3 cups

Parsley, fresh, chopped 1 oz. 1 cup

Eggs 2 lb. 16 large

Milk 1 qt.

Cheese, Parmesan, grated 2 oz. 1 cup

INGREDIENTS WEIGHT MEASUREButter 1/3 cupOnions, sweet, chopped 3 lb. 12 oz 3 qt.Potato Sides Base* 2 gal. Spinach, chopped, frozen, 4 lb. 2 qt.thawed, squeezed dryCheese, Swiss, shredded 2 lb. 2 qt.Ham, smoked, chopped 2 lb. 1 qt.Nutmeg, ground 1 tsp.Salt to tastePepper, black, ground to tasteCornbread crumbs 1 lb. 1 qt.Butter, melted 1/2 cup





,

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.

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.

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.

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 thecustomer's fault-it's yours!

To have the latest trends, tips, and recipes delivered right to your door, subscribe to the Ideas You Can Build OnTM program.

Making Money on the Side

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

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.

INGREDIENTS WEIGHT MEASURE INSTRUCTIONS

CaponataRed onion, medium, 1⁄2" dice 21⁄2 lb. 4 cupsRed bell pepper, 1⁄2" dice 11⁄2 lb. 4 cupsYellow squash, 1⁄2" dice 2 lb. 4 cupsZucchini, 1⁄2" dice 2 lb. 4 cupsEggplant, 1⁄2" dice 4 lb. 4 cupsGarlic, chopped 1 cupRosemary, chopped 1⁄3 cupOlive oil 11⁄4 cupsBalsamic vinegar 4 tsp.

Tomato paste 11⁄4 cups

Potato Pearls® Extra Rich, prepared 19 lb. 1 carton(21⁄2 gal.)

Black pepper, coarse-ground 1 tsp.Butter, unsalted, melted 8 oz. 1 cup

Yield: 78 2⁄3-cup servings

Nutritional Information Per Serving147 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


2. Toss first 9 ingredients together in a largebowl. Spread evenly on sheet pan and roastfor 55 minutes, stirring once halfway throughcook time.

3. Combine roasted vegetables and tomatopaste in food processor and pulse untilmixed. Set aside and hold warm.

4. Combine prepared Potato Pearls® Extra Richwith pepper and butter. Hold at 140°F untilready to use.

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

Noble & Associates2155 W. Chesterfield Blvd.Springfield, MO 65807 417/875-5000

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

APPLICATIONSQuark 4.1Illustrator 8.0Photoshop 5.5

DOCUMENT SIZE6.5 x 11

PAGE1 of 9

FILE INFORMATION COLOR INFORMATION APPROVALS

BLACK CYAN MAGENTA YELLOW

� ROUTING FINAL ARTDATE DATE

JA 6/8/00Production _______ _______ Proofreader _______ _______

Art Director _______ _______ Account Exec. _______ _______

Copywriter _______ _______ Creative Dir. _______ _______

Client _______ _______ LASER AT 100%

COLORS4/C

1958-03 BAF IYCBO Recipe Cards 6/14/00 4:10 PM Page 1 joann.arnold Mac: Working files:1958-03 BAF IYCBO #6 Web Site:


Individual Autumn Garden GratinPersonal casseroles are in demand on restaurant menus. Harvest more à la carte orderswith this bubbly individual dish that brings together the freshest ingredients of theseason and satisfies appetites for more flavor.


Onion, medium, thinly sliced 7 lb. 8 oz. 20 cupsFennel bulb, thinly sliced 7 lb. 8 oz. 20 cupsOlive oil 5 cups

Carrots, peeled, medium dice 3 lb. 12 oz. 10 cupsParsnips, peeled, medium dice 3 lb. 12 oz. 10 cups

Potato Pearls® Golden Extra 19 lb. 1 cartonRich, prepared (21⁄2 gal.)

Heavy cream, warmed 11⁄4 cupsSalt 21⁄2 tsp.White pepper, coarse-ground 1⁄4 tsp.Gruyère cheese, grated 11 lb. 4 oz. 111⁄4 qt.

Yield: 140 1-cup servings

Nutritional Information Per Serving138 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


2. Heat oil in large skillet. Add onions and fennel.Sauté over medium-high heat for 5 to 7minutes or until onion is slightly translucent.

3. Cook carrots and parsnips in boiling saltedwater until tender. Set aside.

4. Make Potato Pearls® Golden Extra Richaccording to package directions. Mix in heavycream, salt, and white pepper; reserve.

5. Stir 10 quarts (10 lb.) of Gruyère into potatomixture along with onion/ fennel andcarrot/parsnip mixtures.

6. Place mixture evenly into three full-sizesteamtable pans or into individual gratindishes.Top evenly with remaining gratedcheese. Bake for 15 to 20 minutes or untilcheese is golden and bubbly.


• 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 ofauthentic ethnic foods.





PAGE2 of 9







Client _______ _______ LASER AT 100%

COLORS4/C



Spinach and ArtichokeMashed PotatoesPair a proven hot trend with a forever favorite and you have a big hit. Like this recipe. It’severyone’s preferred appetizer transformed into an appetizing side dish that can sellitself on any menu.


• 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.


Yellow onion, diced 3 lb. 7 1⁄2 cupsOlive oil 11⁄2 cups

Potato Pearls® Extra Rich, 19 lb. 1 cartonprepared (2 1⁄2 gal.)

Cream cheese, softened 2 lb. 7 oz.Heavy cream 20 oz. 2 1⁄2 cupsSpinach, chopped, frozen, 20 oz. 2 1⁄2 cups

thawed, drained, packedArtichoke hearts, canned, 5 cups

quartered, coarse-choppedGarlic, roasted 7 1⁄2 tbsp.Salt 3 tbsp.Parmesan cheese, shredded 2 lb. 8 oz. 10 cupsButter, unsalted, melted 11⁄2 cups Monterey Jack cheese, shredded 5 lb. 19 1⁄2 cups


Nutritional Information Per Serving210 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


2. In large stockpot sauté onions in oil untiltranslucent. Add prepared Potato Pearls® ExtraRich and next 7 ingredients. Mix well andspread into three full-size steamtable pans.

3. Bake for 15 minutes or until cheese is goldenand bubbly.

4. Top prepared potatoes with butter andMonterey Jack before serving.





PAGE3 of 9







Client _______ _______ LASER AT 100%

COLORS4/C



Swiss Scalloped PotatoesCustomers crave more sophisticated flavors, like caramelized onions, creamy horse-radish, and Swiss cheese.This recipe delivers those flavors and more as it transforms aneveryday casserole into an extravagant casserole to build your check average.


• 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.


Butter-flavored oil 1⁄2 cupVidalia onions, thinly sliced 2 lb. 12 oz. 4 cupsSugar 2 tbsp.Classic Casserole® 1 carton

Scalloped Potatoes with 2 seasoning

packets

Water, boiling 5 qt.Butter, unsalted 4 oz. 1⁄2 cupHorseradish sauce, cream-style 4 tbsp.Caraway seeds 2 tbsp.Swiss cheese, shredded 1 lb. 4 cupsSalt 2 tsp.

Swiss cheese, shredded 1 lb. 4 cups




2. In sauté pan heat oil; add onions and sugar,and sauté until onions are caramelizedand tender.

3. In a full-size steamtable pan, combine boilingwater with seasoning packets and butter.Whisk well to blend. Add reserved onions,Classic Casserole® Scalloped Potato slices, andthe next 4 ingredients; mix thoroughly.

4. Place in oven and bake uncovered for 35 to40 minutes.

5. Remove from oven, top with cheese, andbake for additional 10 minutes or until cheeseis melted and bubbly.





PAGE4 of 9







Client _______ _______ LASER AT 100%

COLORS4/C



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


• 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.


Classic Casserole® Au Gratin Potatoes 1 carton with 2seasoning packets

Water, boiling 4 1⁄2 qt.Butter, unsalted, melted 4 oz. 1⁄2 cupBacon, hickory smoked, crisp, crumbled 11⁄2 lb. 4 cupsGreen bell pepper, seeded, diced 12 oz. 2 cupsCorn, frozen, thawed, drained 11⁄2 lb. 4 cupsCheddar cheese, shredded 1 lb. 4 cupsAdobo sauce, 1 cup

commercially preparedGarlic, roasted 1⁄4 cupCumin, ground 2 tbsp.Chili powder, ground 4 tsp.Jalapeño jack cheese, shredded 1 lb. 4 cupsCilantro, fresh, chopped 1 cup

Yield: 74 1⁄2-cup servingsNutritional Information Per Serving181 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

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

2. In full-size steamtable pan, combineboiling water with seasoning packetsand butter.Whisk well to blend. Addnext 8 ingredients and ClassicCasserole® Au Gratin Potato slices. Mixthoroughly.

3. Place in oven and bake for 45 minutesor until potatoes are tender.

4. Remove from oven and top withjalapeño jack cheese. Garnish withcilantro before serving.





PAGE5 of 9







Client _______ _______ LASER AT 100%

COLORS4/C



Peppery Scalloped Potato andSpinach CasseroleCustomers are demanding flavor, flavor, and more flavor.This side dish delivers boldflavors with roasted poblano peppers, and exciting colors and textures with fresh babyspinach and savory white cheeses.


• 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.


Classic Casserole® Scalloped 1 carton with 2Potatoes O’Brien Style seasoning packets

Water 4 qt.Butter, unsalted 4 oz. 1⁄2 cupPoblano peppers, julienned 1 lb. 3 cupsWhite pepper, coarse-ground 2 tsp.Black pepper, fresh-ground 1 tsp.Parmesan cheese, shredded 8 oz. 2 cupsSalt 2 tsp.

Olive oil 1⁄2 cupBaby leaf spinach, stems removed 1 lb. 8 oz. 4 bagsMonterey Jack cheese, shredded 1 lb. 4 cups




2. In full-size steamtable pan, combine boilingwater with seasoning packets and butter.Whisk well to blend. Add Classic Casserole®

Scalloped Potatoes O’Brien potato slicesand 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 leavesare tender. Remove from heat.

5. Remove potatoes from oven. Spreadsautéed spinach evenly over potatoes andtop with Monterey Jack. Bake for additional10 minutes or until cheese is melted.





PAGE6 of 9







Client _______ _______ LASER AT 100%

COLORS4/C



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

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.


Portobello mushrooms, sliced 5 lb. 8 oz.Button mushrooms, sliced 4 lb.Oyster mushrooms, cut and sliced 4 lb.Garlic, minced 28 oz. 2⁄3 cupShallots, minced 2 lb. 4 cupsVegetable oil 2 3⁄4 cups

Cream cheese, room temperature 2 lb. 12 oz.Alfredo sauce, commercially prepared 11 cupsPotato Pearls® Golden Extra Rich, prepared 19 lb. 1 carton (2 1⁄2 gal.)Redi-Shred® Hashbrown Potatoes, refreshed 7 lb. 8 oz. 1⁄2 carton (11⁄2 gal.)Dry golden sherry 1 cup Chicken stock 1 cupSage, fresh, chopped 2 3⁄4 cupsSalt 2 cupsWhite pepper, coarse-ground 2 tbsp.Pastry dough, commercially prepared, 8 each

9 x 11 sheets, each cut into 12 squares Milk as needed




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

3. Combine next 9 ingredients withthe mushroom mixture.

4. Spoon 1 cup potato mixture intoindividual gratin dishes. Covereach dish with a puff pastry squareand cut four slits into dough. Brushpastry dough with milk and bakefor 15 to 20 minutes or until pastrydough is golden brown.





PAGE7 of 9







Client _______ _______ LASER AT 100%

COLORS4/C



Layered Potato GattoWhen a side dish is this flavorful, generous, and satisfying, it has all the ingredients towork across a menu.You can even make this one a meal with a showy presentation yourcustomers will love.


• 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.


For bread crumbsFrench bread, torn 4 lb. 12 oz. 56 slicesGarlic cloves, peeled, chopped 2⁄3 cupSalt 3 1⁄2 tsp.Black pepper, coarse-ground 3 1⁄2 tsp.Butter, unsalted, melted 1 lb. 12 oz. 3 1⁄2 cups

Potato Pearls® Extra Rich, prepared 13 lb. 5 oz. 7 qt.Redi-Shred® Hashbrown 8 lb. 12 oz. 7 qt.

Potatoes, refreshedParmesan cheese, shredded 3 lb. 8 oz. 3 1⁄2 qt.Peas, frozen, thawed 7 lb. 4 3⁄4 qt.Mozzarella cheese, shredded 1 lb. 12 oz. 7 cupsOnions, sliced, caramelized 15 lb. 12 oz. 21 cupsYield: 210 2⁄3-cup servings



2. In a food processor, combine torn Frenchbread, garlic cloves, salt, and pepper, andprocess until the bread is a coarse crumb.Tossbread mixture with butter and bake for 15 to20 minutes or until golden brown; set aside.

3. Combine prepared Potato Pearls® Extra Richand refreshed Redi-Shred® Hashbrowns withParmesan and half of peas.

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

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





PAGE8 of 9







Client _______ _______ LASER AT 100%

COLORS4/C



Tennessee Skillet PotatoesPerennially popular fried potatoes (top of the trend list) are true crowd pleasers whenmarried with America’s favorite flavor, barbecue. Mounded with colby-jack cheeseand bacon, this dish is filled with so much flavor and variety, you’ll watch the orderskeep coming.


• 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.


Golden Grill® Hashbrown 9 lb. 1 carton (1 gal.)Potatoes, refreshed

Salt as neededBlack pepper, fresh-ground 2 tbsp.Butter-flavored oil 4 cups

Colby-jack cheese, shredded 3 lb. 3 qt.Bacon, hickory smoked, crisp, crumbled 6 cupsBarbecue sauce, sweet 3 cupsGreen onions, fresh-sliced 6 oz. 1 cup



1. Season refreshed Golden Grill®

Hashbrowns with salt and pepper,and brown on a well-oiled grill at375°F to 400°F for 3 to 4 minutes.Grill on just one side until edges aregolden brown.

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

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.





PAGE9 of 9







Client _______ _______ LASER AT 100%

COLORS4/C


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 Ideaswww.chef2chef.comwww.usachefs.comwww.cheftalk.comwww.starchefs.comwww.foodtv.comwww.foodservicecentral.comwww.foodservice.comwww.foodnet.comwww.culinary.com

Creative Food PublicationsFood ArtsGourmetBon AppetitFood & WineSaveurButasCuisineCooking 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

Rio Grande Grilled Chicken withGreen Chile Mashed Potatoes

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 sautéedvegetables, marinated meats, and spice blends.

Inspired. Incredible. In a Hurry.

1. Combine first 5 ingredients; mixthoroughly. Cover; hold warm.

2. For each serving: Portion 3⁄4 cup greenchile mashed potatoes on center ofplate. Place grilled chicken breaston top of potatoes.

3. Layer with 2 tablespoons cheese and1⁄4 cup corn and black bean salsa.Top with 1 tablespoon sour cream.Garnish with chopped cilantro andtortilla strips.


Green Chile Mashed Potatoes

Potato Pearls® Golden Extra Rich, 19 lb. 1 cartonprepared, warm (21⁄2 gal.)

Butter, unsalted 11⁄2 lb. 2 cups

Green chilies, chopped, drained 4 cups

Roasted garlic, minced 1⁄2 cup

Cumin, ground 21⁄2 tbsp.

Southwest-seasoned chicken breasts, 12 lb. 484-oz., grilled

Cheddar-jack cheese, shredded 11⁄2 lb. 6 cups

Corn and black bean salsa, 12 cupscommercially prepared

Sour cream 24 oz. 3 cups

Cilantro, fresh, chopped as needed

Tortilla strips, tricolor as needed

Spice up your menu south-of-the-border style! Combine savory Southwestern chicken with spicygreen chile mashed potatoes topped with corn and black bean salsa to create an entrée with kick.

�

Yield: 24 servingsNutritional Information Per Serving1084 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

Bangkok Beef with GoldenCurried Mashed Potatoes



Take steak to the Far East with these distinctive mashed potatoes. This unique flavor profile iscreated with curry, ginger, and peanut sauce for an entrée that’s at home with any Asian theme.

�

1. Combine first 6 ingredients; mixthoroughly.

2. Place steaks in full-size steamtablepan. Cover with marinade; refriger-ate for 2 hours or overnight. Drain;discard marinade.

3. Grill steaks over high heat to searboth sides. Finish in preheated350°F conventional oven. Removefrom oven and let rest. Diagonallyslice each steak to desired thick-ness; hold warm.

4. For each serving: Portion 11⁄2 cupscurried potatoes on center ofplate. Fan 4 ounces sliced sirloin onone side of potatoes. Drizzle 3tablespoons peanut sauce aroundpotatoes and steak. Garnish platewith 1 teaspoon chopped cilantroand 3 cilantro sprigs.

Yield: 24 servingsNutritional Information Per Serving377 KCAL, 31.7 g Protein, 17.1 g Fat, 21.3 g Carbohydrate, 80 mg Cholesterol, 925 mg Sodium, 4 mg Iron, 35 mgCalcium, 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

Golden Curried Mashed PotatoesPotato Pearls® Country Style, 29 oz. 1 pkg.

prepared (11⁄4 gal.)Yellow onion, fresh, 1 lb. 8 oz. 4 cups

diced, sautéedCoconut milk, canned 1 cupCilantro, fresh, chopped 5 oz. 1 cupCurry powder, mild, 1⁄3 cup

commercially preparedKosher salt as needed

Sirloin steaks, 1” thick, trimmed 6 lb.Ginger-soy marinade, 3 cups

commercially preparedThai peanut sauce, 41⁄2 cups

commercially preparedCilantro, fresh, chopped 1⁄2 cupCilantro sprigs, fresh 72

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.


1. Combine first 8 ingredients. Mixthoroughly; chill.

2. Form potato mixture into 21⁄2”-diameter cakes; lightly dust withflour. Deep-fry at 350°F untilgolden brown; drain.

3. Combine next 2 ingredients; mixthoroughly. Cover; chill to hold.

4. For each serving: Place 3 potatocakes and 2 ounces ham onplate. Drizzle each cake with1 teaspoon mango cream andserve with chutney. Top withcilantro. Garnish platewith fruit.

Yield: 24 servingsNutritional Information Per Serving993 KCAL, 15.2 g Protein, 64.5 g Fat, 86.1 g Carbohydrate, 30 mg Cholesterol, 1715 mg Sodium, 2.4 mg Iron, 60 mgCalcium, 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

Redi-Shred® Hashbrown Potatoes, 8 lb. 1 cartonrefreshed (1 gal.)

Potato Pearls® Extra Rich, prepared 1 lb. 12 oz. 1 qt.Yellow onion, fresh, diced, sautéed 1 lb. 8 oz. 4 cupsGreen bell pepper, fresh, 1 lb. 8 oz. 4 cups

diced, sautéedRoasted garlic, minced 1⁄3 cupCilantro, fresh, chopped 6 oz. 1 cupCaribbean jerk seasoning blend, 1⁄2 cup

commercially preparedGinger, dried, ground 2 tbsp.Flour as neededOil as needed

Mango CreamMango purée, 8 2⁄3 oz. 11⁄3 cups

commercially preparedSour cream 2 2⁄3 oz. 1⁄2 cup

Smoked ham, thinly sliced 3 lb. 3 qt.Mango chutney, 3 lb. 41⁄2 cups

commercially preparedCilantro, fresh, chopped 3 oz. 1⁄2 cup

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.

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 along-side 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.



�

Cajun Pepper Shrimp with Bayou Potatoes

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.


�



2. In large skillet, melt butter. Addnext 3 ingredients; sauté untilcrisp-tender.

3. Add shrimp to onion and peppermixture; continue to sauté untilthoroughly heated. Remove fromheat; 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 blenduntil butter is completely melted.Remove from heat; hold warm.

5. For each serving: Portion 11⁄2 cupspotatoes on center of plate. Topwith 1 cup sautéed shrimp andvegetable mixture. Drizzle with2 tablespoons butter sauce; garnishwith 1 lemon twist and sprig offresh thyme.Yield: 24 servings

Nutritional Information Per Serving383 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


Bayou PotatoesPotato Pearls® Country Style, 29 oz. 1 pkg.

prepared, warm (11⁄4 gal.)Jalapeño jack cheese, shredded 1 lb. 4 oz. 5 cupsGreen onion, fresh, minced 10 oz. 12⁄3 cupsCajun seasoning blend, 1⁄4 cup

commercially preparedButter, unsalted 4 oz. 1⁄2 cupYellow onion, fresh, slivered 2 lb. 4 oz. 7 cupsGreen bell pepper, fresh, julienne 2 lb. 4 oz. 7 cupsCajun seasoning blend, 3 tbsp.

commercially preparedShrimp, large, 21-25 count, peeled and 6 lb.

deveined, tail-on, fully cooked, IQF, thawedLemon-Thyme Butter Sauce

Lemon juice, fresh 2⁄3 cupCajun seasoning blend, 2 tsp.

commercially preparedThyme leaves, fresh, chopped 2 tsp.Butter, unsalted, cold 12 oz. 11⁄2 cups

Lemon slice twists, fresh 24Thyme sprigs, fresh 24

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

Lemon-Herb Grilled Medallions with Provençal Potatoes



Take your customers on a vacation to the south of Italy. Serve these creamy mashed potatoesdrizzled with roasted red pepper purée and topped with succulent pork medallions for a dishthey are sure to remember.

�

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.



2. Place tenderloins in full-sizesteamtable pan. Pour marinadeover meat; cover and refrigeratefor 2 hours or overnight. Drain;discard marinade.

3. Grill tenderloins over high heat tosear outer surface. Finish in pre-heated 350˚F conventional oven.Remove from oven and let rest.Diagonally slice each tenderloin todesired thickness. Hold warm.

4. For each serving: Portion 1 cupprovençal potatoes on centerof plate. Fan 4 ounces sliced ten-derloin around base of potatoes.Drizzle 3 tablespoons roasted redpepper purée around tenderloin.Garnish with 1⁄4 ounce shavedParmesan cheese and parsley.Yield: 48 servings

Nutritional Information Per Serving443 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

Provençal PotatoesPotato Pearls® Golden Extra Rich, 19 lb. 1 carton

prepared, warm (21⁄2 gal.)Parmesan cheese, shredded 11⁄2 lb. 6 cupsTomatoes, fresh, seeded, diced 1 lb. 5 oz. 31⁄2 cupsKalamata olives, pitted, 1 lb. 5 oz. 31⁄2 cups

drained, choppedHeavy cream 8 oz. 1 cupParsley, flat-leaf (Italian), 11⁄2 cups

fresh, choppedLemon zest, fresh 2 tbsp.

Pork tenderloins, whole, trimmed 14 lb. 10Lemon-herb marinade, 8 cups

commercially preparedRoasted red peppers, drained, puréed 9 cupsParmesan cheese, shaved 12 oz.Parsley sprigs, flat-leaf, fresh 48

Canyon Chicken Hash

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 pattyover the bacon and repeat the build. Top with barbecued chicken and 1 slice of Muenster cheese. Place undersalamander or broiler until cheese is melted. Drizzle with 2 tablespoons peppercorn ranch dressing and garnishwith 1⁄2 teaspoon chopped parsley.



1. Season hashbrowns with salt andpepper. Grill 1⁄2 cup on well-oiled grillat 375˚F to 400˚F for 3 to 4 minutes.Grill only one side; hold warm.

2. Portion half the patties evenly infull-size steamtable pan.

3. Layer evenly with half of next3 ingredients.

4. Top with remaining patties. Layerwith remaining tomato, onion,and bacon.

5. Top with next 2 ingredients. Placeunder salamander or broiler untilcheese is melted.

6. Sprinkle with parsley. Divide intoindividual servings.

7. For each serving: Portion 2 ouncesdressing into individual ramekin.Place on serving plate withhash; serve.Yield: 24 servings



Redi-Shred® Hashbrown Potatoes, 9 lb. 1 cartonrefreshed (1 gal.)

Salt as needed

Black pepper, fresh-ground 2 tbsp.

Butter-flavored oil as needed

Plum tomato slices, fresh, 2 lb. 144oven-roasted, divided

Yellow onion slices, fresh, 1 lb. 8 oz. 6 cupscaramelized, divided

Bacon, cooked crisp, crumbled, divided 1 lb. 8 oz. 6 cups

Barbecued chicken, shredded, in sauce, 6 lb. 3 qt.commercially prepared

Muenster cheese slices, .75 oz. wt. 1 lb. 2 oz. 24

Parsley, curly-leaf, fresh, chopped 4 tbsp.

Peppercorn ranch dressing, 3 cupscommercially prepared

The all-American tastes of barbecue chicken and potatoes combine to create this down-homecasserole. Made with crisp bacon, creamy Muenster cheese, and peppercorn ranch dressing, thisentrée is sure to please customers hungry for home cooking.

Old Tavern Sausage and Potatoes

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.



Yield: 48 servingsNutritional Information Per Serving498 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

This hearty meat-and-potatoes dish can be served any time of day. The traditional taste ofhashbrowns gives this entrée wide appeal, while Polish sausage, apples, horseradish mustard,and cheddar cheese give it a unique flavor.

1. Season hashbrowns with salt andpepper. Grill 1 cup on well-oiled grillat 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 next2 ingredients until crisp-tender.

3. Add next 3 ingredients; continueto cook until sausage is heatedthoroughly. Remove from heat.

4. Add next 2 ingredients; gently stirto blend. Hold warm.

5. Top hashbrowns with sausagemixture. Sprinkle with cheese;place under salamander or broileruntil cheese is melted. Divide intoindividual servings.

6. Combine remaining ingredients inlarge bowl; whisk well to blend.Hold chilled.

7. For each serving: Portion 2 ouncessauce into individual ramekin; placeon plate with serving of sausageand potatoes.


Golden Grill® Hashbrown Potatoes, 9 lb. 1 cartonrefreshed (1 gal.)

Salt as neededBlack pepper, fresh-ground 2 tbsp.Butter-flavored oil as neededButter-flavored oil 1⁄2 cupYellow onion, fresh, slivered 2 lb. 6 cupsGreen bell pepper, fresh, 1⁄4" diced 2 lb. 4 oz. 6 cupsRed Delicious apple, fresh, cored, 3 lb.12 oz. 3 qt.

1⁄2" dicedPolish sausage links, fully cooked, 4 lb. 8 oz.

11⁄2" bias-slicedThyme, fresh, chopped 2 oz. 1⁄3 cupHorseradish mustard, 1⁄2 cup

commercially preparedHoney 3⁄4 cupCheddar cheese, mild, shredded 12 oz. 3 cups

Horseradish-Mustard SauceHorseradish mustard, 21⁄2 cups

commercially preparedSour cream 21⁄2 cupsHoney 1 cup

1. Season hashbrowns with saltand pepper. Grill 2⁄3 cup on well-oiled grill at 375° to 400°F for3 to 4 minutes. Grill on only oneside; hold warm.

2. Heat oil in omelette pan overmedium heat.

3. Add 4 ounces beaten egg;do not stir.

4. Quickly layer evenly with 1⁄4 cupsausage and 2 tablespoons mush-rooms. Cook until egg bottom isset. Remove from heat.

5. Sprinkle galette with 1⁄4 cup ofeach cheese; layer evenly with6 to 8 rings of onion.

6. Assembly: Place under salaman-der or broiler until cheese ismelted and egg is completelycooked. Remove; sprinkle with1 teaspoon rosemary.

7. For each serving: Portion grilledhashbrowns on center of plate.Top with prepared galette; ladlewith 1⁄4 cup sauce. Garnish with1 rosemary sprig.Yield: 48 servings


Golden Grill® Hashbrown 9 lb. 1 cartonPotatoes, refreshed (1 gal.)

Salt as neededBlack pepper, fresh-ground 2 tbsp.Butter-flavored oil as neededButter-flavored oil 2 cupsEggs, whole, beaten 96 (6 qt.)Italian sausage, 4 lb. 8 oz. 12 cups

cooked, crumbledButton mushrooms, fresh, 2 lb. 4 oz. 6 cups

sliced, sautéedMozzarella cheese, shredded 3 lb. 12 cups (3 qt.)Cheddar cheese, shredded 3 lb. 12 cups (3 qt.)Yellow onion, fresh, thin-sliced, 2 lb. 4 oz.

separated into ringsRosemary, fresh, chopped 6 oz. 1 cupMarinara sauce, 3 qt.

commercially preparedRosemary sprigs, fresh 48

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 entréewith picante, marinara, or other sauces.

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.


Potatoes Milano



Rich, creamy potatoes are combined with roasted garlic, fresh mushrooms, and crisp bacon to createa base for ham or chicken. This flavorful dish is garnished with Parmesan cheese and roasted garlicfor a distinctive Italian flair.

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.


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

2. In full-size steamtablepan, combine water withseasoning packets and butter;whisk.

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

4. Bake in conventional oven for45 to 50 minutes, uncovered.

5. Sprinkle casserole evenly withremaining ingredients. Divideinto individual servings.

Yield: 24 servingsNutritional Information Per Serving481 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

Water, boiling 4 qt.Classic Casserole® Scalloped 1 carton with 2

Potatoes O’Brien Style seasoning packetsButter, unsalted 4 oz. 1⁄2 cupChicken, roasted, natural 1 lb. 8 oz. 6 cups

proportion, 3⁄4” dicedMushrooms, fresh, 1 lb. 2 oz. 3 cups

sliced, sautéedParmesan cheese, shredded 1 lb. 4 cupsHeavy cream 2 cupsRoasted garlic, minced 2 oz. 1⁄4 cupBacon, cooked crisp, crumbled 8 oz. 2 cupsGreen onion, minced 3 oz. 1⁄2 cupParmesan cheese, shaved 8 oz.

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. Flavored Mashed Potatoes (beyond garlic) 2. Comfort Sides (scalloped potatoes, stuffing) 3. Grilled and Roasted Vegetables 4. Grains (couscous, barley, basmati rice) 5. 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

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 whole-plate 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 on-trend 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-AmericanPotato 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.

• Bake in individual crocks

for an inviting, home-style

plate presentation.

• Serve alongside all-American

favorites such as buttermilk

fried chicken or barbecue

pork ribs.


Potato Pearls® 19 lb. 1 carton Golden Extra Rich, (21⁄2 gal.)prepared

Bacon, cooked crisp, 5 oz. 2 cupscrumbled

Chives, fresh, chopped 11⁄2 oz. 11⁄4 cups


Smoky cheddar 2 lb. 8 oz. 10 cupscheese, shredded

Yield: 48 servingsNutritional Information Per Serving308 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


2. Combine first4 ingredients;mix thoroughly.

3. Spread mixture evenlyinto 2 full-sizesteamtable pans.

4. Top with cheddarcheese; bake inconventional oven for15 to 20 minutes oruntil cheese is meltedand golden brown.

5. For each serving:Portion 11⁄4 cups onplate. Garnish withfresh chives if desired.

Blue CheesePotato Puffs

The robust flavors of blue cheese and Japanese

breadcrumbs explode in this crowd-pleasing

side dish. Great with steak or roast beef.


• 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.

• Buffalo chicken wings and

balsamic glazed grilled

chicken are perfect

partners for these

creamy, cheesy sides.

• Make smaller puffs for

appetizers or sampler plates.


Water, boiling 11⁄2 gal.

Potato Pearls® 19 lb. 1 carton Golden Extra Rich, (21⁄2 gal.)prepared, warm

Salt 11⁄2 tsp.

Blue cheese, 4 lb. 8 oz. 151⁄4 cups crumbled

Eggs, divided 40 oz. 20

Milk 24 oz. 3 cups

Breadcrumbs 18 oz. 2 qt.Japanese-seasoned, commercially prepared

Yield: 48 servingsNutritional Information Per Serving766 KCAL, 17.6 g Protein, 57.3 g Fat, 40.2 g Carbohydrate, 134 mgCholesterol, 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

1. Pour boiling waterinto large bowl. Addpotatoes and salt; blend.

2. Combine cheese and10 eggs; mix untilthoroughly combined.Cover and chill.

3. Combine remainingeggs and milk.

4. Form potato mixtureinto 2" (3 oz.) roundcakes.

5. Coat each cake with eggwash and then withbreadcrumbs. Deep-fryat 350°F until goldenbrown; drain.

6. For each serving: Place3 potato puffs on plate.

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.


• For added flavor, drizzle

these robust cakes with

commercially prepared

sun-dried tomato or

Alfredo sauce.

• Serve with short ribs

or broiled snapper.

• Form cakes into dollar-

size patties to create a

show-stopping appetizer.


Water, boiling 11⁄2 gal.

Potato Pearls® 19 lb. 1 cartonGolden Extra Rich (21⁄2 gal.)

Salt 11⁄2 tsp.

Cream cheese, 7 lb. 31⁄2 qt.herb-flavored

Eggs, divided 40 oz. 20

Milk 24 oz. 3 cups

Breadcrumbs, 2 lb. 4 oz. 2 qt.Italian-seasoned, commercially prepared

Oil as needed

Yield: 48 servingsNutritional Information Per Serving964 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 mgThiamin, 0.18 mg Riboflavin, 108 mg Potassium, 0.51 mg Zinc, 0.6 g Niacin, 70 mcg Vitamin B6, 0.30 mcg Vitamin B12

1. Pour boiling waterinto large bowl.Add potatoes andsalt; blend.

2. Combine potatomixture, cheese,and 10 eggs; mixthoroughly and chill.

3. Combine remainingeggs and milk.

4. Form potato mixtureinto 3" diameter(41⁄2 oz.) cakes.

5. Coat each cake withegg wash, then withbreadcrumbs. Pan-frycakes in 1⁄2" olive orvegetable oil. Cookboth sides untilgolden brown.

6. For each serving:Place 2 cakes on plate.Garnish with freshparsley if desired.

HungarianMashed Potatoes

Savor the taste of Hungary in these

delicious mashed potatoes flavored with

sweet paprika and enriched with sour cream.


• 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

beef brisket are ideal

flavor complements.INGREDIENTS WEIGHT MEASURE INSTRUCTIONS


Sour cream 5 lb. 8 oz. 21⁄2 qt. Chives, fresh, 11⁄2 oz. 11⁄4 cups

choppedHungarian paprika 31⁄2 oz. 3⁄4 cupWhite pepper 2 tsp.

Yield: 48 servingsNutritional Information Per Serving265 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 mgThiamin, 0.11 mg Riboflavin, 126 mg Potassium, 0.23 mg Zinc, 0.4 g Niacin, 10 mcg Vitamin B6, 0.16 mcg Vitamin B12

1. Combine all ingredients;mix thoroughly.

2. For each serving: Place13⁄4 cups potatoes onplate. Garnish with freshchives if desired.

New England Potato Purée

Add a harvest of flavors to your menu with

this sensational Native American dish that

combines mashed potatoes, brown sugar,

roasted butternut squash, and nutmeg.


• For an added decadence

of sweet and savory flavors,

top this tasty side dish

with maple syrup and

toasted pecans.

• Use canned pumpkin instead

of butternut squash.

• Serve with honey-maple

glazed pork loin or roasted

Cornish game hen for a

bounty of homespun flavors.


Potato Pearls® 19 lb. 1 cartonGolden Extra Rich, (21⁄2 gal.)prepared, warm

Butternut squash, 6 lb. 3 qt.roasted, smashed

Light brown sugar 2 lb. 8 oz. 51⁄3 cups

Nutmeg 5 tbsp.

Yield: 48 servingsNutritional Information Per Serving263 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 mgPotassium, 0.13 mg Zinc, 0.6 g Niacin, 76 mcg Vitamin B6, 0 mcg Vitamin B12

1. Combine allingredients; mixthoroughly.

2. For each serving:Place 13⁄4 cups potatoeson plate. Garnish withsprinkle of nutmegif desired.

Apple SausageStuffing

The sweetness of apples blended

with the savory taste of sausage, sage,

and hashbrown potatoes creates this

mouthwatering low-country stuffing.


• Use dried sage and dried

apples instead of fresh.

• Complement the flavors

of this robust stuffing with

a dollop of sour cream.

• A perfect accompaniment

to grilled pork chops or

sliced roasted turkey.INGREDIENTS WEIGHT MEASURE INSTRUCTIONS

Redi-Shred® 9 lb. 1 cartonHashbrown Potatoes, (1 gal.)refreshed

Butter or margarine 11⁄2 cups


Salt 11⁄2 tsp.

Black pepper 1⁄4 tsp.

Sage, fresh, chopped 3⁄4 cup

Apples, 1⁄8" sliced, 6 lb. 4 qt.sautéed

Sausage, crumbled, 3 lb. 3 qt.browned

Yield: 96 servingsNutritional Information Per Serving230 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


2. Fold butter or margerineinto refreshedhashbrowns.

3. Add remainingingredients; mixthoroughly; divide. Placein two full-sizesteamtable pans.

4. Bake in conventionaloven for 8 to 10 minutesor until mixture isbrowned.

5. For each serving: Place1 cup stuffing on plate.Garnish with fresh sageif desired.

MartiniquePotato Stack

The exotic flavors of the Caribbean

are captured in this side dish that

tantalizes the eyes as well as the palate.


• For a touch of elegance,

garnish with shaved

manchego cheese.

• For ease of preparation,

replace avocado

with commercially

prepared guacamole.

• For an island-inspired meal,

serve with shrimp skewers,

pan-seared scallops, or

chunks of fresh grilled fish.


1. Combine first4 ingredients; mixthoroughly andset aside.

2. Combine next2 ingredients; seasonwith salt and pepperto taste.

3. Brown 2⁄3 cuphashbrown mixtureon well-oiled grill at375° to 400°F for 3 to4 minutes. Grill on onlyone side until edgesare golden brown.

4. For each serving:Place hashbrownson plate and top with2 tablespoons each oftomatoes and avocado.Garnish with 1 limewedge if desired.

Tomatoes, fresh, 3 lb. 11⁄2 qt.small dice

Salt 11⁄2 tsp.

Black pepper 1⁄4 tsp.

Olive oil 8 oz. 1 cup

Golden Grill® 9 lb. 1 carton Hashbrown Potatoes, (1 gal.)refreshed

Cilantro, fresh, 11⁄4 oz. 1 cup chopped

Avocado, fresh, 2 lb. 11⁄2 qt.small dice

Lime wedges, 48 fresh (optional)

Yield: 48 servingsNutritional Information Per Serving296 KCAL, 2.9 g Protein, 21.1 g Fat, 25.8 g Carbohydrate, 0.0 mgCholesterol, 265 mg Sodium, 0.7 mg Iron, 18 mg Calcium, 339 IUVitamin 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

Country GermanPotato Salad

Served warm, this rich salad loaded with

bacon has a surprisingly tangy twist that will

keep customers coming back for more.


• 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.

• Serve with hearty pork

sausage or meatballs.INGREDIENTS WEIGHT MEASURE INSTRUCTIONS

Water, boiling 3 1⁄2 qt.

Classic Casserole® 1 carton Scalloped Potatoes with O’Brien Style 2 seasoning

packets

Red wine vinaigrette 2 cups(lightly colored), commercially prepared

Bacon, cooked crisp, 5 1⁄2 oz. 2 cups crumbled

Yield: 24 servingsNutritional Information Per Serving254 KCAL, 4.8 g Protein, 8.9 g Fat, 37.4 g Carbohydrate, 7 mgCholesterol, 1089 mg Sodium, 0.4 mg Iron, 56 mg Calcium, 189 IUVitamin 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


2. In full-size steamtablepan, combineseasoning packets,water, and vinaigrette.Whisk well to blend.

3. Add bacon and potatoslices; mix thoroughly.

4. Bake in conventionaloven for 35 to40 minutes.

5. For each serving: Place3⁄4 cup of casserole onplate. Garnish withfresh parsley if desired.

Potato TatinRoasted red peppers add color

and sweetness to au gratin

potatoes for a satisfying side

dish that’s both effortless

and incredible.


• Intensify the flavor

of this savory side dish

by adding capers.

• For line serving or catering,

bake the entire dish in a

full-size steamtable pan.

• Serve with baked meat

loaf or pot roast for

a colorful update to

classic comfort foods.


Classic Casserole® 1 carton Au Gratin Potatoes with 2

seasoning packets

Roasted red peppers, 30 oz. 11⁄2 cupscanned, drained, 1⁄8" julienne

Butter, unsalted as needed

Yield: 24 6-oz. ( 3⁄4 cup) servingsNutritional Information Per Serving202 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 mgThiamin, 0.02 mg Riboflavin, 0 mg Potassium, 0 mg Zinc, 0 g Niacin, 0 mcg Vitamin B6, 0 mcg Vitamin B12.


2. Prepare potatoesaccording topackage directions.

3. Add peppersand evenlydistribute mixtureinto individuallybuttered ramekins.

4. Bake in conventionaloven for 30 to 40minutes or untilpotatoes are tender.

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.

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

Alaskan Craband Chive Potatoes with Cream SauceThe bounty of the Pacific Northwest yields

Alaskan crab gently folded into fluffymashed potatoes with chives.

Finished with velvety cream sauce.


Lemon peel, dried 2 tbsp. + 2 tsp.

Dill, dried, whole 2 tbsp. + 2 tsp.

Water, boiling 2 gal.

Potato Pearls® 21⁄2 lb. 1 cartonGolden Extra Rich

Crabmeat, snow 2 lb. 12 oz.

White sauce, 9 cupscommercially prepared

Chives, fresh, chopped 1⁄2 oz. 1⁄4 cup

1. Add first 2 ingredients toboiling water to rehydrate.

2. Pour into potatoes; blend well.

3. Stir in 1 lb. crabmeat; mixwell. Reserve 6 oz. of thebest leg meat for garnish.

4. Warm sauce to 140ºF. Holduntil ready to use.

5. For each serving: Portion61⁄4 oz. of potatoes. Topwith 1⁄4 oz. crabmeat and 11⁄2 oz. white sauce.Garnish with 1⁄4 tsp. chives.


• Use flaked white fish or

shrimp for wonderful lower-

cost alternatives to crabmeat.

• Pipe potatoes from a

star-tip pastry bag for a

signature look.

• Substitute mild cheese,

Mornay sauce, hollandaise

sauce, or beurre blanc for

the white sauce.

• Serve with sautéed asparagus

spears or broccoli florets

and a fresh fruit garnish for

an elegant catered luncheon.

Yield: 48 servingsNutritional Information Per Serving95KCAL, 5.4g Protein, 4.2g Fat, 8.7g Carbohydrate, 22mg Cholesterol, 492mgSodium, 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+mcgVitamin B6, 0.00mcg Vitamin B12

©20

02 B

asic

Am

eric

an F

oods

09/

02

BAF_9409_RecipeCards_Web 12/31/02 11:19 AM Page 2

Corned Beef andPotato CasseroleHearty mashed potatoes with parsley

and sautéed onions are baked withbraised cabbage and shaved corned

beef brisket.An update on the classic New England Boiled Dinner.


• For additional menuing

opportunities, substitute

roasted chicken or

seafood for corned beef.

• For added color and menu

variety, add sliced fresh

carrots to the cabbage.

• Add toasted caraway seeds

to the cabbage for added

flavor and appearance.


Corned beef brisket, 10 lb.fully cooked

Cabbage, shredded 12 lb.Chicken stock 16 lb. 2 gal.Pickling spice (in a 3⁄4 cup

cheesecloth pouch)Water, boiling 2 gal.Potato Pearls® 3 lb. 12 oz. 1 box

Golden Extra RichButter 2 lb. 1 qt.Onion, coarsely 5 lb. 6 oz. 31⁄2 qt.

choppedParsley, fresh, 2 oz. 1 cup

chopped

1. In a large pot, braise beef and cabbage in stock withspice 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 steamtablepans, evenly spread potatoes.Top with corned beef andcabbage mixture.

6. For each serving: Portion 11⁄2 cups casserole on plate. Garnish with large potato rosette.

Yield: 48 servingsNutritional Information Per Serving334KCAL, 22.9g Protein, 20.3g Fat, 14g Carbohydrate, 96mg Cholesterol,1677mg Sodium, 3.2mg Iron, 67mg Calcium, 204+IU Vitamin A, .06+mgThiamin, 0.24+mg Riboflavin, 452+mg Potassium, 8.84+mg Zinc, 5.5+mgNiacin, 334+mcg Vitamin B6, 1.69+mcg Vitamin B12

©20

02 B

asic

Am

eric

an F

oods

09/

02


Navy Bistro Crusted Tuna

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.


Flour 3 cupsOLD BAY® Seasoning 1⁄4 cup + 2 tbsp.

or seafood seasoning Salt 2 tbsp.Eggs 12Water 3⁄4 cup Tuna steaks, 6-oz. 9 lb. 24 Nature’s Own® 41⁄2 lb. 1⁄2 carton

Premium HashbrownPotatoes, refreshed

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. Packhashbrowns on steaksfor complete coverage.

4. Deep-fry each tuna steak in350°F fryer for 3 minutes.

5. For each serving: Portion 1 tuna steak on tossedgreens with 2 oz. oftropical fruit salsa (see recipe below, or usecommercially prepared).


• Serve the tuna steak elevated

on a mound of crispy

hashbrowns with a medley

of steamed vegetables and

tropical fruit salsa for a

dramatic presentation.

• To achieve medium-cooked

tuna, cut the steaks to3⁄4" thickness.

• Try this recipe in the oven

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.

Yield: 24 servingsNutritional Information Per Serving

Mixed fresh fruit (pineapple, 1 cupcantaloupe, strawberries)

Roma tomatoes 1⁄2 cupRed onion 1 tbsp.Lime juice 1 tbsp.Lemon juice 1 tbsp.Vegetable oil 2 tbsp.Sugar substitute 1 packSalt 1⁄4 tsp.Cumin 1⁄4 tsp.Cilantro 1 tbsp.

Tropical Fruit SalsaINGREDIENTS MEASURE INSTRUCTIONS

1. Combine all ingredients.Chill to hold.

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, 0.81mgThiamin, 0.23+mg Riboflavin, 807+mg Potassium, 1.18+mg Zinc, 17.1+g Niacin, 1564+mcg Vitamin B6, 1.10mcg Vitamin B12

©20

02 B

asic

Am

eric

an F

oods

09/

02

Old

Bay

®is

a r

egis

tere

d tr

adem

ark

of M

cCor

mic

k &

Com

pany

, Inc

orpo

rate

d.


Santa Fe PotatoBreakfast Stack

Tex-Mex comes to breakfast! Golden

hashbrowns are layered with chunky

Southwestern chili and scrambled eggs,

and topped with zesty roasted salsa.


• When eggs are cooked toorder, 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: Dividepotatoes in half. Place halfevenly in pan. Pour 10 cupschili over potatoes. Layerremaining 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.


Nature’s Own® 91⁄2 lb. 1 cartonPremium Hashbrown Potatoes, refreshed

Quick-Start® Home 2 lb. 1 oz. 2 bags Style Chili Mix

Ground beef 2 lb.

Water, hot 1 gal.

Salsa, commercially 2 lb. 2 oz. 2 qt.prepared

Green chiles, canned, 1 lb. 2 cupschopped

Eggs, scrambled 41⁄2 lb. 48

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 andheaping 1 oz. ladle of salsa. If desired, serve with sourcream and guacamole.

Yield: 48 servingsNutritional Information Per Serving267KCAL, 11.4g Protein, 16.7g Fat, 16.1g Carbohydrate, 203mg Cholesterol,515mg Sodium, 1.9mg Iron, 83mg Calcium, 406+IU Vitamin A, 0.04+mgThiamin, 0.26+mg Riboflavin, 149+mg Potassium, 1.20+mg Zinc, 1.1+mgNiacin, 141+mcg Vitamin B6, 0.93+mcg Vitamin B12

©20

02 B

asic

Am

eric

an F

oods

09/

02


Potato Shrimp FrittersA Bahamian favorite brought to

Florida shores. Hashbrowns, Gulf

shrimp, roasted bell peppers, and

onions are folded together in spicy

Island-style batter made with coconut

milk, and then pan-fried to perfection.


• Serve with rémoulade sauce,

ginger-spiked cocktail sauce,

or honey-lemon tartar sauce

and a lemon wedge.

• Scoop mixture into small

balls with a #30 scoop,

deep-fry, and serve as

an appetizer.

• 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.


Nature’s Own® 91⁄2 lb. 1 boxPremium Hashbrown Potatoes, refreshed

Pancake mix 3 lb. 3 oz. 11⁄2 qt.Coconut milk 11⁄2 lb. 3 cupsEggs 18 33⁄4 cupsShrimp pieces, 63⁄4 lb. 3 qt. + 11⁄2 cups

choppedButter or oil 3⁄4 cupOLD BAY® Seasoning 5 tbsp.

or seafood seasoningRoasted pepper and 41⁄2 lb. 6 cups

onion vegetable blend, commercially prepared, frozen, thawed, chopped fine

Butter or oil 3⁄4 cup

1. Prepare potatoes as directed. 2. Combine next 3 ingredients.

Add to potato mixture.3. Sautée shrimp in butter

or oil until tender; add topotato mixture.

4. Combine remainingingredients in a large bowl.Add to potato mixture; mixthoroughly.

5. Form into balls using a #16scoop. Flatten into 1⁄2"-thickfritters or cakes.

6. Pan fry in butter or oil on both sides until fullycooked and golden brown.Serve hot.

7. For each serving: Serve three 3-oz. fritters on tossed greens. Drizzle with tartar sauce.Yield: 48 servings

Nutritional Information Per Serving423KCAL, 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+mgThiamin, 0.25+mg Riboflavin, 281+mg Potassium, 1.18+mg Zinc, 2.8+mgNiacin, 152+mcg Vitamin B6, 1.03+mcg Vitamin B12

©20

02 B

asic

Am

eric

an F

oods

09/

02

Old

Bay

®is

a r

egis

tere

d tr

adem

ark

of M

cCor

mic

k &

Com

pany

, Inc

orpo

rate

d.


Boston Potato andClam ChowderCast your net around the warm

flavors of tender scalloped potatoes,

bacon, herbs, and clams simmered

in a rich cream soup base.


Bacon, chopped 8 oz.

Water, boiling 5 qt.

Classic Casserole® 21⁄4 lb. 1 carton with 2Scalloped Potatoes, seasoning packetscrushed

Clams, chopped, 7 lb. 4 28-oz. canscanned, with juice

Heavy cream 2 qt.

Parsley, fresh, as neededchopped

1. In large stockpot, brownbacon. Drain grease andreserve.

2. Add water, seasoningpackets, and crushed driedpotatoes; bring to a boil.Reduce heat to a simmerand cook until potatoes aretender (about 40 minutes).Stir frequently.

3. Drain clams and reservejuice. Add juice and creamto potatoes; simmer untilchowder begins to thicken.

4. Add clams and bacon; heat thoroughly.

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


• Serve in a hollowed-out

bread bowl.

• Try a variety of other easy

chowders—such as corn

and potato—using scalloped

potatoes, water, and heavy

cream as a base.

• Substitute shrimp, oysters, or

flaked whitefish for delicious

Seafood Chowder. (Dark-

fleshed oily seafood shouldn’t

be used in a New England

cream-based chowder.)

• Substitute milk for cream

for a lighter alternative.

Yield: 48 servingsNutritional Information Per Serving390KCAL, 14.8g Protein, 28.0g Fat, 20.5g Carbohydrate, 148mg Cholesterol,787mg Sodium, 3.3mg Iron, 303mg Calcium, 1415+IU Vitamin A, 0.02+mgThiamin, 0.08+mg Riboflavin, 56+mg Potassium, 0.20+mg Zinc, 0.1+g Niacin,997+mcg Vitamin B6, 0.14+mcg Vitamin B12

©20

02 B

asic

Am

eric

an F

oods

09/

02


Potato Gumbo BakeHear sounds of zydeco when you delve

into the rich Creole flavors of chicken,

Andouille sausage, and vegetables

combined with au gratin potatoes in

creamy spiced-tomato sauce.


• Replace the Andouille

sausage with low-fat turkey

sausage to reduce calories.

• Prepare without the chicken

and sausage, and serve

topped with a 6-oz. portion

of blackened chicken or

snapper for an upscale

version.

• Replace the okra with sliced

carrots or cut corn for

added variety.


Classic Casserole® 1 carton with 1Au Gratin Potatoes seasoning packet

Water, boiling 8 lb. 4 qt.Creole sauce, 1 qt.

commercially prepared

Chicken, smoked, 33⁄4 lb.pulled

Andouille sausage, 21⁄4 lb.fully cooked, sliced

Roasted pepper and 21⁄4 lb. 21⁄2 qt.onion vegetable blend, commercially prepared, frozen, thawed

Okra, whole, frozen, 21⁄4 lb. 21⁄4 qt.thawed

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

2. Combine potatoes andwater in large mixing bowl.Add seasoning packet.

3. Add remaining ingredients;blend well.

4. Pour into full-sizesteamtable pan. Cover withaluminum foil (to preventsugars from burning). Bake in conventional ovenfor 45 minutes. Stir halfwaythrough bake time.

5. For each serving: Cut pan 6by 4 into 24 12-oz. servings.

Yield: 24 servingsNutritional Information Per Serving508KCAL, 35.9g Protein, 22.3g Fat, 39.3g Carbohydrate, 99+mgCholesterol, 1630mg Sodium, 2.5+mg Iron, 152mg Calcium, 929+IU VitaminA, 0.40+mg Thiamin, 0.21+mg Riboflavin, 440+mg Potassium, 1.97+mgZinc, 11.9+mg Niacin, 657+mcg Vitamin B6, 0.75+mcg Vitamin B12

©20

02 B

asic

Am

eric

an F

oods

09/

02



Water, boiling 5 qt.Classic Casserole® 1 carton with 1

Au Gratin Potatoes seasoning packetButter 4 oz. 1⁄2 cupMushrooms, fresh, 2 lb. 3 qt.

slicedHam, diced 1⁄2" 2 lb.Spinach, chopped, 2 lb. 2 qt.

frozen, thawed, drained

Cheddar cheese, white, 11⁄2 lb. 11⁄2 qt.sharp, shredded

1. Preheat oven to 400˚F (350˚Fconvection).

2. Pour boiling water into largemixing bowl. Add seasoningpacket; stir until dissolved. Add potato slices; mix well.

3. Sauté mushrooms in butteruntil soft.

4. Add mushrooms, ham, andspinach to potatoes.

5. Pour mixture into full-sizesteamtable pan; sprinklecheese over top.

6. Cover with aluminum foil andbake in conventional oven for40 minutes or until lightlybrowned and bubbly (uncoverhalfway through cook time).

7. For each serving: Cut pan 4 by 6 into 24 10-oz. portions.

Ham,Spinach,andMushroomGratin

From the heartland comes creamyoven-baked au gratin potatoes

brimming with a harvest of countryham, spinach, mushrooms, and melted white cheddar cheese.


• Replace the ham with

diced or shredded turkey

and the cheddar cheese

with mozzarella.

• Omit the ham and serve

as a vegetarian entrée or

side dish.

• Add an Italian twist by

tossing the spinach and

mushrooms in garlic

marinara sauce and replacing

the cheddar cheese with

Parmesan and provolone.

• Bake in individual

gratin dishes.

©20

02 B

asic

Am

eric

an F

oods

09/

02

Yield: 24 servingsNutritional Information Per Serving404 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


Barbecue Pork andPotato Stack

An innovative approach to classic TexasBBQ—succulent roasted and pulled

barbecue pork shoulder is slow-bakedwith O’Brien style potatoes. Served with

a mound of chile-spiked coleslaw and adrizzle of barbecue sauce.


• Create menu variety by

using other meats such as

pulled roasted chicken or

chopped smoked beef.

An ideal use for leftover

roasted chicken or beef.

• Serve as a side to any

barbecue combination

plate or barbecue-themed

banquet.

• Serve coleslaw in a red

cabbage cup alongside

the barbecue pork

and potato stack.

Yield: 24 servingsNutritional Information Per Serving666KCAL, 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


Water, boiling 3 qt.

Classic Casserole® 21⁄4 lb. 1 carton with 2Scalloped Potatoes seasoning packetsO’Brien Style

Barbecue sauce 21⁄2 lb. 1 qt.

Pork, pulled 6 lb.

Coleslaw, coarsely 41⁄2 lb. 5 qt.shredded,commerciallyprepared

Southwest seasoning 2 tbsp.

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

2. Pour boiling water into largebowl. Add seasoning packetsand potatoes; blend well.

3. Add next 2 ingredients; mix well. Pour into full-sizesteamtable pan.

4. Cover pan with foil (to keepsugars from burning). Bake in conventional oven for 45minutes. Uncover and return to oven for an additional 15 minutes.

5. In large bowl, combine coleslawwith 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.

©20

02 B

asic

Am

eric

an F

oods

09/

02


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 high-margin 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 “Breakfast in America,” NPDFoodworldSM, September 2002

2 “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.

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 www.hotelsmag.com, April 2003

4 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.

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

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 The Breakfast Book, published by The NPD Group

6 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.


• 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.

Breakfast ChimichangaAdd a Southwestern zing to your breakfast

menu. Stuff spicy hashbrowns, refried beans,caramelized onions, scrambled eggs, crumbled

sausage, and melted Monterey Jack cheeseinto a warm fried flour tortilla.

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 flourtortilla, 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, tuckingin both ends while rolling. Place onsheet trays seam side down; holdrefrigerated or frozen.

6. Place rolled tortilla in fry basket withseam side down. Fry for 5–7 minutesor until tortilla is golden brown.

7. If desired, garnish each chimichangawith 1 tbsp. each pico de gallo and sour cream. Serve.

Golden Grill® 9 lb. 1 cartonHashbrown Potatoes

Taco seasoning mix, 71⁄2 oz. 41⁄2 cupscommercially prepared

Seasoned Santiago® 6 lb. 1 bagRefried Beans

Flour tortillas, 12", warm 48Onions, yellow, 18 oz. 3 cups

1⁄8" sliced, caramelizedSausage, crumbled, 2 lb. 6 cups

cooked, held warmEggs, scrambled, 3 lb. 6 cups

held warmMonterey Jack 3 lb. 3 qt.

cheese, shredded Pico de gallo, 24 oz. 3 cups

commercially prepared (optional)

Sour cream (optional) 24 oz. 3 cups


Yield: 48 servingsNutritional Information Per Serving1112 KCAL, 36.4 g Protein, 51.5 g Fat, 120.0 g Carbohydrate, 149 mgCholesterol, 2153 mg Sodium, 7.7 mg Iron, 478 mg Calcium, 741 IUVitamin 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


• 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.

Corned Beef HashPotato Cakes

A tried-and-true favorite takes on a new formwhen mashed potatoes, onions, and shreddedcorned beef are formed into individual cakes

and grilled until golden brown.They’re perfectserved with poached or fried eggs.

Redi-Shred® 9 lb. 1 cartonHashbrown Potatoes

Corn muffin mix 6 lb. 41⁄2 qt.

Eggs 11⁄2 lb. 12

Milk 41⁄2 lb. 21⁄4 qt.

Corned beef, 33⁄4 lb. 3 qt. commercially prepared, cooked, shredded

Green onions, 3 oz. 11⁄2 cupsfresh, sliced

Eggs, poached or over 6 lb. 48 easy or sunnyside up

Horseradish sauce, 24 oz. 3 cups commercially prepared

1. Preheat flattop grill to375º– 400ºF.

2. Refresh hashbrowns according to package directions.

3. In large mixing bowl, mix next 5 ingredients, and combine withhashbrowns.

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 topwith 1 egg and 1 tbsp. sauce.Serve.

Yield: 48 servings Nutritional Information Per Serving862 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





Green onions, fresh, 6 oz. 3 cups sliced

Ginger, fresh, minced 2 oz. 1⁄3 cup Egg roll wrappers 72 Green bell pepper, 2 lb. 21⁄2 qt.

fresh, 1⁄4" x 2" julienneRed bell pepper, 2 lb. 21⁄2 qt.

fresh, 1⁄4" x 2" julienneBean sprouts 8 oz. 4 cups Eggs, beaten 9 lb. 41⁄2 qt. Teriyaki glaze or 36 oz. 41⁄2 cups

stir-fry sauce, commercially prepared

Yield: 36 servings Nutritional Information Per Serving869 KCAL, 28.1 g Protein, 39.6 g Fat, 99.2 g Carbohydrate, 469 mgCholesterol, 2174 mg Sodium, 5.4 mg Iron, 122 mg Calcium, 2344 IUVitamin 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

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 untilthoroughly combined.

4. Using one at a time, lay egg rollwrapper flat on work surface.Place 4 tbsp. hashbrown mixturein the center and roll. Pinch endstogether; hold in refrigerator orfreezer.

5. In large bowl, mix peppers andsprouts with remaining ginger.

6. In large sauté pan on medium-high 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.

8. In well-oiled omelet pan on medium heat, place 1⁄4 cup vegetable mixture; sauté untilheated. 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.


• 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.

Egg Foo Yong withHashbrown 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, beansprouts, and ginger, all drizzled with teriyaki sauce.


Flamin’Acadian SkilletJazz up breakfast with this Cajun creation.

Crisp hashbrown potatoes laced with sweetpeppers and onions are layered with the spicy kick

of Andouille sausage, rich Creole-style tomatosauce, Colby Jack cheese, and green onions.


• 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.

Yield: 48 servingsNutritional Information Per Serving568 KCAL, 12.5 g Protein, 35.3 g Fat, 49.8 g Carbohydrate, 31 mgCholesterol, 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


Nature’s Own® 9 lb. 1 cartonHashbrown Potatoes

Onion and bell 32 oz. 11⁄2 qt.pepper mix, commercially prepared

Andouille sausage, 21⁄4 lb. 21⁄4 qt.diced 1⁄4" x 1⁄4", cooked

Creole sauce, prepared 3 lb. 11⁄2 qt.

Colby Jack cheese, 11⁄2 lb. 11⁄2 qt.shredded

Green onions, sliced 3 oz. 11⁄2 cups

1. Preheat oven to 400ºF(350°F convection) and flattop grill to 375º– 400ºF.

2. For each serving: Brown 2⁄3 cuphashbrowns on well-oiled grillfor 3–4 minutes. Grill only onone side until edges aregolden brown.

3. In serving skillet, layer grilledhashbrowns, 2 tbsp. onionand pepper mix, 3 tbsp.sausage, 2 tbsp. sauce, and2 tbsp. cheese.

4. Place skillet in oven for 8–10minutes or until cheese hasmelted.

5. Garnish each serving with 11⁄2 tsp. onions. Serve.



• 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.

• Replace the pepper Jack

with shredded cheddar

cheese for a milder version.

Jalapeño Jack QuicheCreate a spicy wake-up call.This rich egg

custard packs a fiery kick with choppedjalapeño peppers and pepper Jack cheese

in a crispy hashbrown crust.


Oil, butter-flavored 24 oz. 3 cupsQuiche egg mixture, 111⁄2 lb. 53⁄4 qt.

commercially preparedPepper Jack cheese, 13⁄4 lb. 13⁄4 qt.

shreddedBacon, cooked, crumbled 11⁄4 lb. 5 cupsOnion and bell pepper 1 lb. 2 cups

mix, commercially (16 oz.)prepared, chopped

Jalapeños, sliced, canned, 9 oz. 21⁄4 cups drained, chopped

Salsa 24 oz. 3 cups Lime wedges 48



2. Refresh hashbrowns according to package directions; toss with oil.

3. Divide hashbrown mixture evenly intoeight 9x2 inch pans (about 21⁄2 cups eachpan). 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 eachpan over potatoes (about 4 cups perpan). Bake for 20–25 minutes or untilquiche is set.

6. Cut each pan into 6 wedges; use1 wedge per serving. Garnish with 1 tbsp. salsa and 1 lime wedge. Serve.

Yield: 48 servingsNutritional Information Per Serving790 KCAL, 19.1 g Protein, 58.1 g Fat, 49.7 g Carbohydrate, 183 mgCholesterol, 1338 mg Sodium, 1.6 mg Iron, 255 mg Calcium, 927 IUVitamin 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


Mediterranean FrittataA dynamic blend of flavors combines to create

this tantalizing quiche. Eggs, feta cheese, sun-driedtomatoes, and spinach top a crispy hashbrown

potato crust baked in an iron skillet and finishedwith warm olive-artichoke salsa.


• 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.

Yield: 60 servings Nutritional Information Per Serving798 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


Artichoke hearts, canned, 28 oz. 6 cups drained, medium dice

Kalamata olives, pitted, 10 oz. 2 cupscanned, drained, roughly chopped

Sun-dried tomatoes, 43⁄4 lb. 23⁄4 qt.packed in oil, canned, drained, roughly chopped

Balsamic dressing, 16 oz. 2 cupscommercially prepared

Nature’s Own® 9.9 lb. 1 cartonHashbrown Potatoes

Oil, butter-flavored 28 oz. 31⁄2 cups Quiche egg mixture, 12 lb. 6 qt.

commercially preparedSpinach, frozen, 11⁄2 lb. 3 cups

thawed, drained Feta cheese, crumbled 21⁄4 lb. 71⁄2 cupsNutmeg, ground 3 tsp.

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).

3. Refresh hashbrowns according to package directions; toss with oil.

4. Divide hashbrown mixtureevenly into two full-sizesteamtable pans. Bake for 15 minutes or until potatoesbegin to brown; reserve.

5. While potatoes are baking,place egg mixture, spinach,cheese, nutmeg, and remaining tomatoes in largemixing bowl; mix until thoroughly combined.

6. Divide quiche mixture evenlyinto each pan over potatoes(about 4 cups each pan). Bakefor 20 minutes or until mixture is set.

7. Cut each pan into squares.Garnish with 2 tbsp. warmedartichoke mixture. Serve.


Savory Salmon HashA 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.


• 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.

• For a different twist, try

using smoked trout in

place of smoked salmon.

1. Preheat flattop grill to 375º– 400ºF.2. Refresh hashbrowns according to

package directions. 3. In large mixing bowl, combine

hashbrowns, onion and peppermix, 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 cupshashbrown mixture on well-oiled grillfor 2–3 minutes. Grill on one side untiledges are golden brown, flip, andbrown the other side.

6. Place 1 folded fried egg on plate andtop with hashbrown mixture. Garnishwith 11⁄2 tbsp. sauce and two spears ofasparagus. Serve.


Nature’s Own® 9.9 lb. 1 cartonHashbrown Potatoes

Onion and bell pepper 2 lb. 4 cups mix, commercially (32 oz.)prepared, chopped

Smoked salmon, 21⁄2 lb. 11⁄2 qt.small dice

Dill, fresh, chopped 21⁄2 oz. 11⁄4 cups Hollandaise sauce, 20 oz. 21⁄2 cups

commercially prepared, made according to package directions, held warm

Eggs, fried, held warm 48 Asparagus spears, 48

cooked, held warm

Yield: 24 servingsNutritional Information Per Serving1269 KCAL, 34.5 g Protein, 78.0 g Fat, 105.2 g Carbohydrate, 539 mgCholesterol, 2601 mg Sodium, 5.1 mg Iron, 156 mg Calcium, 1799 IUVitamin 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


Italian• 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• Toasted coconut• Diced mango• Red bell pepper• Chopped cilantro

Thai• Curry powder• Sautéed carrots and onions• Golden raisins• Sliced scallions

Asian• 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

Hashbrown BarOffer a wide variety of cuisines by setting up a bar withthese hashbrown mix-ins.

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 youchoose, the flavor possibilities are endless.

INSTRUCTIONS

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 togetheruntil thoroughly combined; hold under refrigeration.

3. Heat 1⁄2 oz. oil in omelet pan or small sauté pan, or onflattop grill at 375°–400°F. Add potatoes and cookuntil 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 servingsNutritional Information Per Serving852 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 VitaminB6, 1.58 mcg Vitamin B12


• Add any vegetables or otherdesired ingredients to theomelets to create your own signature dish.

• Add the hashbrowns to any existing omelet stationfor a different twist on anold favorite.



Water, hot as neededEggs 12 lb. 96 Heavy cream 24 oz. 3 cupsOil, butter-flavored 24 oz. 3 cupsAny desired cheese, 3 lb. 3 qt.

shreddedAny desired protein 3 lb. 3 qt.


Tex-MexBreakfast Casserole

Inspired by Tex-Mex cuisine, this baked breakfastcombines sausage, chipotle peppers, onions, red andgreen bell peppers, kidney beans, and Monterey Jackcheese, all topped with golden hashbrown potatoes

and a cooling dollop of sour cream.


• 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.


Oil, butter-flavored 24 oz. 3 cups

Quiche egg mixture, 4 lb. 2 qt. commercially prepared

Sausage, crumbled, 4 lb. 4 qt. cooked

Corn kernels, frozen 2 lb. 13⁄4 qt.

Chipotle in adobo 5 oz. 1⁄3 cup sauce, commercially prepared, pureed

Monterey Jack 21⁄4 lb. 3 qt. cheese, shredded

Onion and bell pepper 48 oz. 11⁄2 qt.mix, commercially prepared, chopped


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, chipotlepurée, cheese, and onion and pepper mix; mix until thoroughlycombined.

4. Divide mixture evenly into well-greased 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.

Yield: 48 servings Nutritional Information Per Serving839 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



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.

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.

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 “low-sodium,” 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.

Grilled Baked Broiled Dry-sautéed Poached

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


Yield: 21 servings Serving size: 15.1 oz. Nutritional Information Per Serving374KCAL, 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

Taco SaladLettuceWrapsSantiago® 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.


Santiago® Vegetarian Refried Beans with Whole Beans

5.63 lb. 1 bag(prepared)

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

Butter, melted 1/4 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.Chicken, cooked, medium diced 42 oz. 7 cups

Mexican seasoning blend, commercially prepared

2 tbsp.

Bibb lettuce cups 2.16 lb. 84 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.

Salsa fresca, commercially prepared

51/4 cups

Colby-Jack, fat-free, shredded 51/4 cups

Guacamole, commercially prepared

1 tsp.

Cilantro sprigs 21 4. Garnish each plate with 1 cilantro sprig. Serve.

• 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.

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.

Cuban BlackBean Chili withSpit-RoastedChicken


• 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.

Yield: 20 servingsServing size: 11.5 oz.Nutritional Information Per Serving370KCAL, 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


Santiago® Seasoned Black Beans 26.9 oz. 1 pkg. 1. Cover beans with water. Cover container.

Hold 25 minutes. Water, boiling 2 qt.

Vegetable stock

Quick-Start® Homestyle Chili Mix 16.5 oz.

1/2 gal.

1 pkg.

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

simmer for 15 minutes, stirring occasionally.Onions 1 cup 4. Add next 3 ingredients to chili and simmer for

15 minutes, stirring occasionally.Roma tomatoes, diced 1 cupJalapeño chiles, diced 1/3 cupCilantro, chopped 1/3 cup 5. Remove chili from heat and stir in cilantro.

Sour cream, low-fat 11/4 cups 6. Garnish each serving with 1 tbsp. sour cream,

1 tbsp. cheese, and ¼ cup pulled chicken

(optional). Serve.

Colby-Jack cheese, low-fat, shredded

11/4 cups

Rotisserie chicken, skinless, pulled

(optional)

2 lb. 5 cups

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.

Braised Vegetable Stew


• 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.


Potato Pearls EXCEL® Mashed Potatoes

5 lb. 1/4 pkg. 1. Prepare potatoes according to package instructions. Hold warm for assembly.

Butter, melted ¼ cup 2. Heat butter in 12-quart sauce pan over medium-high heat. Add next 5 ingredients and cook for 5 minutes or until tender.

Red onions, diced 2 cups

Garlic, minced 1/4 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. 4. Add tarragon and mustard. Continue to simmer for 10 minutes.Dijon mustard 1 tbsp.

Cornstarch 1/4 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.

Water 2/3 cup

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 Serving118KCAL, 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

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.

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.

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 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.

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 well-being 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.

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.

Potato Crusted Mediterranean Meatloaf

Potato Gratin Italia

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.

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.

INGREDIENTS WEIGHT MEASURE METHOD

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

Classic Casserole® 1 carton Au Gratin Potatoes Boiling water 1 gal. Sauce mix pouches 2 each Butter 4 oz. Fresh thyme leaves, 1⁄2 cup loosely packed Ground cumin 4 tsp. Paprika (Spanish preferred) 4 tsp. Pine nuts, toasted 7.5 oz. 11⁄2 cups Creamy gorgonzola cheese, 8 oz. semi-frozen, cut into pieces

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 cup160KCAL, 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

13Mediterranean 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.



Golden Grill® 1 carton Hashbrown Potatoes Hot tap water Salt 2 tbsp.Black pepper 1 tbsp. Paprika (Spanish preferred) 1 tbsp. Olive oil 1 cup Onions, sliced 2 lb. 4 eachBell pepper strips 2.5 lb. 6 each Tomatoes, 1⁄4 in. thick slices 3 lb. 6 each Olive oil 1⁄3 cup

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 vegetable234KCAL, 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


Potato Crusted Mediterranean Meatloaf

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 combin-ing 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.



Meatloaf Onion, finely chopped 2.5 lb. 21⁄2 qt. Garlic, finely chopped 2 tbsp. Olive oil 3 tbsp. Dried herbs de Provence blend 21⁄2 tbsp. Salt 2 tbsp. Black pepper 1 tbsp. Vegetable broth 33⁄4 cups Green onions, finely chopped 5 oz. 10 each Eggs 10 whole (21⁄2 cups liquid) Plain breadcrumbs 15 oz. 33⁄4 cups Ground beef 5 lb. Ground lamb 5 lb.

Potato Topping Potato Pearls EXCEL® 1 pkg. Hot vegetable broth 2 qt. Hot water 2 qt.

Garnish Paprika, as needed Green onion brushes 40 each

1. For meatloaf, cook onion and garlic in oil until softened, about 5 minutes. Stir in herb blend, salt and pepper. Add broth; bring to simmer and cook over low heat for 5 minutes. Remove from heat; stir in green onions. Let cool.2. In mixer, combine onion mixture with eggs. Using flat paddle, mix on low speed while adding breadcrumbs. Add meats and mix just until blended. 3. Preheat oven to 325º F convection oven (350º F standard oven). Pack meatloaf mix into loaf pans (11⁄2 lb. per qt). Bake loaves for 1 hour or until inserted thermometer reaches 160º F — pour off excess fat. Let stand for 15 minutes before cutting into 1 in. thick slices.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 meatloaf slice arranged on baking sheets, cut-side up. Sprinkle potatoes with paprika. Heat in hot oven or under salamander. 6. Lightly sprinkle each slice with paprika. Garnish plates with green onion brush.

Nutritional Information Per Serving • Yield: 40 servings • Serving Size: 1/2 cup potatoes; 1 slice meatloaf410KCAL, 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


Basil Mashed Potatoes with Roasted Mediterranean Vegetables

Enhance this recipe by pairing with seared tuna steak. Add slivers of kalamata olives to the mashed potatoes.

Simplify this recipe by substitutingdried basil in place of Basil Oil in mashed potatoes and roasted vegetables.

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.



Eggplants, 3⁄4 in. cubes 6 lb. Green bell peppers, 3⁄4 in. cubes 4.5 lb. Onions, 3⁄4 in. cubes 4.5 lb. Tomatoes, cored, quartered, seeded 9 lb.Olive oil 3⁄4 cup Salt 2 tbsp. Black pepper 1 tbsp. Basil Oil*, (recipe follows) 11⁄4 cups Nature’s Own® Premium Mashed Potatoes 1 bag Hot or boiling water 1 gal.

Garnish Basil Oil 1⁄2 cup Basil sprigs 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

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.

Nutritional Information Per Serving • Yield: 36 servings • Serving Size: 1/2 cup potatoes, 1 cup vegetable275KCAL, 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


Americans are moving at warp speed and foodservice operators are responding with solutions ranging from hand-held entrées sold at corporate cafés 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:

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:

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?

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)

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.

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.


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

Quick-Start® Home Style 16.5 oz. 1 pkg. Chili Mix Hot water 2 qt. Cooked chicken, cut into chunks 1 lb. Poblano pepper, roasted, peeled, 4 oz. cored and seeded, cut into 1 1⁄2-in. julienne strips Jalapeño pepper, roasted, peeled, 1 oz. cored and seeded, diced Pastry crust mix 2 lb.Sharp cheddar cheese, shredded 8 oz. 2 cups Cold water 6 tbsp. Cider vinegar 2 tbsp.

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.

Nutritional Information Per Serving • Yield: 10 servings • Serving Size: 1, 12 oz. pie942KCAL, 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

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.



All-purpose flour 2.25 lb. 2 qt. Yellow corn flour 2 lb. 2 qt. or fine cornmeal Salt 3 tbsp. Whole eggs, beaten 2 qt. Whole milk 1 gallon Butter, melted 1 lb.Nature’s Own® Premium Hashbrown Potatoes 40.5 oz. 1 carton Hot water (140° F-160° F)

Maple Glazed Apple Filling* Peeled apple slices, 1⁄3-in. thick 24 lb.Butter 1 lb. Pure maple syrup 2 qt. Cinnamon 3 tbsp. GarnishSour cream 2 qt.

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.

Nutritional Information Per Serving • Yield: 128 servings • Serving Size: 1, 3 oz. crepe and 2 oz. filling319KCAL, 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

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.

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.

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:

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:

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.

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:

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.

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.

Santiago® Seasoned Black Beans unite with the flavors of a lively mango salsa and chipotle seasoned chicken breast in this fresh and bold entrée.

Chicken Tacos with Black Beans and Mango Salsa



Santiago® Seasoned 13.5 oz. 1 bag Black Beans Boiling water 2 qt. Boneless, skinless, 5 lb. chicken breasts Ancho chile pepper 1 tbsp. Salt 2 tsp. Vegetable oil 1⁄3 cup Corn tortillas, 6-in. 60Mango Salsa 21⁄2 qt.

Mango Salsa Mango, diced 4 lb. 21⁄2 qt. Red onion, diced 1 lb. 3 cups Serrano chiles, 1⁄4 cup seeded and minced Fresh lime juice 1 cupCilantro, chopped 1⁄2 cup Salt 2 tsp.Ancho chile pepper 2 tsp.

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.

Nutritional Information Per Serving • Yield: 20 servings • Serving Size: 3 tortillas; 1⁄2 cup beans; 4 oz. chicken; 1⁄2 cup salsa608KCAL, 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

15 BOLD STATEMENTS

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.

Smoky Potato and Pepper Chowder



Golden Grill® RussetTM Premium 40.5 oz. 1 carton Hashbrown PotatoesHot water (140° F-160° F) Smoked bacon, 3 lb. coarsely chopped Onions, coarsely chopped 6 lb. 42⁄3 qt. Corn kernels 4 lb. 31⁄2 qt. Poblano chiles, coarsely 2 lb. 2 qt. chopped, veined and seeded Reduced-sodium chicken broth 2 gal. Salt 2 tbsp. Half & half 4 qt. Liquid smoke 3 tbsp. Pepper Jack cheese, shredded 31⁄2 lb. Paprika for garnish

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.

Nutritional Information Per Serving • Yield: 56 servings • Serving Size: 11⁄2 cups538KCAL, 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

15 BOLD STATEMENTS

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.

Chipotle Bean and Sausage Chili



Hot Italian turkey sausage, 1 lb. casings removedHot water 2 qt. Quick-Start® 16.5 oz. 1 pouch Home Style Chili Minced chipotle peppers 1 tbsp. in adobo sauceGreen onions, including 21⁄2 oz. 5 each 4-in. green tops, sliced (3⁄4 cup)

GarnishSour cream 5 oz. Crushed toasted cumin seeds 11⁄4 tsp. Cilantro sprigs 10 each

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.

Nutritional Information Per Serving • Yield: 10 servings • Serving Size: 1 cup308KCAL, 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

15 BOLD STATEMENTS

Enhance this recipe by preparing the same ingredients as a filling for a calzone.

Simplify this recipe by omittingthe arugula.

Classic Casserole® Scalloped Potatoes reinvent the wheel as a tasty yet unexpected base in this flavorful twist on America’s favorite pie.

Potato Pizza with Smoked Cheese and Spicy Peppers



Classic Casserole® 36 oz. 1 carton Scalloped Potatoes Sauce mix 2 pouchesBoiling water 31⁄2 qt.Onions, thinly sliced 2 lb. 12-in. par-baked thin 8 pizza crusts Sun-dried tomatoes in oil, 8 oz. 2 cups julienne cut, well drainedPickled jalapeño pepper slices, 8 oz. 2 cups well drainedShredded smoked cheese 11⁄2 lb. 11⁄2 qt. (gouda, mozzarella, etc.) Arugula leaves, 8 oz. 2 qt. coarsely chopped

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.

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

15 BOLD STATEMENTS

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:

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:

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.



Golden Grill RussetTM Premium Hashbrown Potatoes 40.5oz. 1cartonHotwater(140°F-160°F) Bakingmix 2lb. 11⁄2qt.Coconutmilk 3cupsLiquideggs 36oz.Cookedbabyshrimp, thawedanddrained 6lb.,12oz.Seafoodseasoning 5tbsp.Choppedroastedredpepper andonionblend, thawedanddrained 2lb.,8oz. 11⁄2qt.

1. Fillcartonofpotatoestofilllinewithhotwater between140°Fand160°F.Closecarton;letstand 10minutes.Drainoffexcesswater.2. Inalargebowl,combinebakingmix,coconutmilk andeggstogetheruntilsmoothlyblended. Addrefreshedpotatoestomixture.Stirinshrimp, seasoningandroastedpepper-onionblend; mixthoroughly.3.Scoop1⁄4cup(2oz.)potato-shrimpmixturefor eachcake.Griddleonwell-greasedflattopgrilluntil goldenbrownonbothsides,about5minutes.Servehot.

Nutritional Information Per Serving • Yield: 96 servings • Serving Size: 2, 2 oz. cakes124KCAL,4.1gProtein,4.2gFat,17.5gCarbohydrate,50.5mgCholesterol,416mgSodium,0.9mgIron,35.1mgCalcium,394IUVitaminA,0.1mgThiamin,0.1mgRiboflavin,202.8mgPotassium,0.3mgZinc,1.3mgNiacin,0.1mgVitaminB6,0.2mcgVitaminB12

Hints of coconut, baby shrimp, red peppers and Golden Grill RussetTM Premium Hashbrown Potatoes draw Asian inspirations in this elegantly simple small plate application.

Potato Shrimp Cakes

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.

Serving SuggestionAccompany empanadas with a tomatillo sauce or chipotle salsa for dipping.

Serving SuggestionAccompany empanadas with a tomatillo sauce or chipotle salsa for dipping.

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.

Potato Empanadas

Accompany empanadas with a tomatillo sauce or chipotle salsa for dipping.



Redi-Shred® Hashbrown Potatoes 40oz. 1cartonHotwater(140°F-150°F) Cookedgroundbeef 8lb.Frozencornkernels,thawed 1lb.,8oz. 1qt.Canneddicedgreenchiles, drained 8oz. 1cupChilipowder 4oz. 1⁄2cupSalt 1oz. 2tbsp.Groundcumin 1oz. 2tbsp.Driedoregano 4tsp.Crushedredpepper 2tsp.Beefbroth 2qt.Preparedpiepastrydough 20lb. Eggs,beaten 8

1. Fillcartonofpotatoestofilllinewithhotwater between140°Fand150°F.Closecarton;letstand 20minutes.Drainoffexcesswater.2.Combinerefreshedpotatoeswithcookedbeef,corn, chilesandspicesinlargepot.Addbroth;bringmixture tosimmerandcook5minutes.Setfillingasidetocool.3.Rollout1-oz.doughinto4-inchcircleforeach empanada.Beateggswithsmallamountofwaterfor eggwash.Scoop1tbsp.filling;placeononehalfofeach circle.Moistenedgeswitheggwash,folddough overandsealtoenclosefilling.Refrigerateuntilready tobake.4. Preheatovento375°F(350°Fconvection). Brushtopsofempanadaswitheggwash.Bake20 minutesoruntilgoldenbrown.Servewarm.

Nutritional Information Per Serving • Yield: 106 servings • Serving Size: 3 empanadas493KCAL,7.3gProtein,30.9gFat,46.6gCarbohydrate,18.0mgCholesterol,657mgSodium,2.7mgIron,21.6mgCalcium,237IUVitaminA,0.4mgThiamin,0.3mgRiboflavin,212.6mgPotassium,0.5mgZinc,3.5mgNiacin,0.1mgVitaminB6,0.1mcgVitaminB12

Nature’s Own®Potato Pearls® Premium Mashed Potatoes go undercover in this unexpected alternative to a traditional hummus dip.

Mediterranean Potato Dip

Serve warm as a dip for grilled meat or vegetable kabobs, toasted pita wedges, or fresh crudities. Serve as a spread for bruschetta.



Nature’s Own® Potato Pearls® 29.3oz. 1bag Premium Mashed PotatoesSalt 2tbsp.Boilingwater 31⁄4qt.Plainlowfatyogurt 11⁄2qt.Oliveoil 11⁄2cupsGarlic,minced 3⁄4oz. 11⁄2tbsp.Freshlemonjuice 2tsp.Mintleaves,optionalgarnish

1.Combinedrypotatoesandsaltinlargebowl; whiskinboilingwater.Letset5to7minutes.Whisk potatoessmooth.2. Beatinyogurt,oliveoil,garlicandlemonjuice. Holddipwarmforservice.Garnishdipwithmintleaves forserving,ifdesired.

Nutritional Information Per Serving • Yield: 68 servings • Serving Size: 1⁄3 cup102KCAL,2.2gProtein,5.9gFat,10.2gCarbohydrate,1.3mgCholesterol,454mgSodium,0.2mgIron,45.2mgCalcium,17IUVitaminA,0.1mgThiamin,0.1mgRiboflavin,164.0mgPotassium,0.2mgZinc,0.6mgNiacin,0.0mgVitaminB6,0.1mcgVitaminB12



Nutritional Information Per Serving • Yield: 126 servings • Serving Size: 3-oz. gnocchi117KCAL,2.7gProtein,4.0gFat,17.6gCarbohydrate,28.9mgCholesterol,310mgSodium,0.7mgIron,21.4mgCalcium,366IUVitaminA,0.2mgThiamin,0.1mgRiboflavin,142.8mgPotassium,0.1mgZinc,1.3mgNiacin,0.0mgVitaminB6,0.1mcgVitaminB12

Boilingwater 41⁄2qt.Butter 1lb.Salt 41⁄2tsp.Groundnutmeg 1tbsp.Potato Pearls® Extra Rich Mashed Potatoes 57oz. 1cartonAll-purposeflour 2lb.,10oz. 21⁄2qt.Bakingpowder 41⁄2tsp.Liquideggs 22oz.

1.Combineboilingwater,butter,saltandnutmegin mixerbowl.PourinPotatoPearls®ExtraRichwhile mixingonlowspeedusingflatpaddleattachment. Addflourandbakingpowder;mixsmooth. Addeggs;mixintodough.Transferdoughtofloured surface;kneadbriefly.(Doughmaybepreparedupto 4hoursahead.Coverandrefrigerateuntilready tocook.)2.Dividedoughinto8oz.sections.Rollinto3⁄4-in.thick cylinders.Cutpiecesondiagonal1⁄2-in.thick.3. Foreachserving,drop3oz.gnocchiintosimmering saltedwatertocook.Asgnocchirisetosurface, about2minutes,removewithstrainertoheated servingdish.Adddesiredsauceandserveimmediately.

Create small plates in half the time when Potato Pearls® Extra Rich Mashed Potatoes take the work out of making traditional, homemade gnocchi.

Potato Gnocchi

Toss freshly cooked gnocchi with brown butter and sage, herbed marinara or pesto sauce before serving. Sprinkle with grated Parmesan, if desired.

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.

®

Cindy StearnsAssistant DirectorMarketing and Special ProgramsUniversity of Richmond

Customers of any age will enjoy this chilled wrap preparation featuring Santiago® Refried Beans —great for lunchtime crowds or those on the go.

Spicy Bean Wraps

Santiago® Refried Beans 29.77 oz. 1 bag Boiling water 2 qt.Taco seasoning mix 5 oz. 2⁄3 cupCream cheese, softened 2 lb. Green onions, fi nely chopped 6 oz. 2 cupsFlour tortillas, 11-in. 20 eachLeaf lettuce, cleaned 1 lb., 4 oz.

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. roll586KCAL, 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 Ribofl avin, 821mg Potassium, 0.9mg Zinc, 3.3mg Niacin, 0.1mg Vitamin B6, 0.2mcg Vitamin B12



®

Chef Eric CartwrightExecutive ChefUniversity of Missouriat Columbia

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.

Baja Pizza

Santiago® Seasoned Vegetarian Refried Beans 30.9 oz. 1 bagBoiling water 7 cups12-in. par-baked pizza crusts, docked 5 eachThick salsa, medium-hot 2 lb., 8 oz. 5 cupsYellow bell pepper, chopped 1 lb., 4 oz. 33⁄4 cupsJalapeño pepper, chopped 4 oz. 3⁄4 cup5-cheese Italian mix, shredded 2 lb. 8 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.

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 wedge277KCAL, 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 Thia-min, 0.1mg Ribofl avin, 362mg Potassium, 0.1mg Zinc, 0.6mg Niacin, 0.1mg Vitamin B6, 0.0mcg Vitamin B12



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.

Buffalo Hashbrowns

Donette BeattieVice President of Purchasing and Product DevelopmentCountry Kitchen InternationalMadison, WI

Golden Grill RussetTM

Premium Hashbrown Potatoes 40.5 oz. 1 carton FRANK’S® RedHot® Sauce *see methodBlue cheese, crumbled 2 lb.

1. Refresh Golden Grill RussetTM 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 fi ll one carton hashbrowns. Close carton; let stand 10 minutes to refresh.

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 cup411KCAL, 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 Ribofl avin, 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



This truly out-of-the-box preparation features dry Golden Grill RussetTM Premium Hashbrown Potatoesfried to golden perfection and seasoned to taste — perfect as an appetizer or salad topping.

Haystacks

Chef Jonathan BennettChef/PartnerMoxie, the Restaurant, and RED, the SteakhouseBeachwood, OH




Premium Hashbrown Potatoes 40.5 oz. 1 cartonFrying oil Seasoning mix (see suggestions below)

1. Place dry (not refreshed) Golden Grill RussetTM 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.

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.

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 Ribofl avin, 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.

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)

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.

http://baf.webfarm.com/library/bulletin18/content.asp

http://baf.webfarm.com/library/bulletin18/content.asp

http://baf.webfarm.com/pdf/library/bulletin18/Potato%20Cake.pdf

http://baf.webfarm.com/pdf/library/bulletin18/Mexican%20Lasagna.pdf

http://baf.webfarm.com/pdf/library/bulletin18/Crusted%20Chicken.pdf

http://baf.webfarm.com/pdf/library/bulletin18/Potato%20Lancaster.pdf

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 RecipesBeyond 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.

http://www.baf.com/

Jeffrey DunhamChef/PartnerThe Grove GrillMemphis, TN

Chic yet comforting, this signature Golden Grill RussetTM Premium Hashbrown Potatorecipe will elevate your entrée to a new level of sophistication.

Apple, Goat Cheese and Potato Cake


Golden Grill RussetTM Premium Hashbrown Potatoes 40.5 oz. 1 cartonGranny Smith apples, peeled, cored 10 lb. 20 eachFresh creamy-style goat cheese 2 lb., 8 oz. Chopped fresh herbs* 2⁄2⁄2

3⁄3⁄ cupSalt 2 tbsp.Fresh ground black pepper 1 tbsp.

Carolina Mustard BBQ SauceDiced red onions 6 eachMinced garlic 6 tbsp. Ground cumin 3 tbsp. Ground ginger 3 tbsp. Brown sugar 11⁄1⁄1

2⁄2⁄ cups Dijon mustard 3 cups Creole mustard 3 cups Ketchup 11⁄1⁄1

2⁄2⁄ cups Veal stock 3 cups Molasses 6 oz. Cider vinegar 3⁄3⁄3

4⁄4⁄ cup* use a combination of herbs such as rosemary mixed with parsley

1. Refresh Golden Grill RussetTM 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 fl at paddle attachment until well blended.3. Form into 2 oz. balls. Flatten slightly into uniform cakes about 21⁄1⁄1

2⁄2⁄ 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 fl at top grill until golden brown over medium heat, 2 to 3 minutes per side. Hold warm in oven until ready to serve.

Nutritional Information for Potato Cakes per Serving • Yeild: 75 servings/150 cakes • Serving Size: 2, 2 oz. cakes205KCAL, 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 Ribofl avin, 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: 21⁄1⁄12⁄2⁄ 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 Ribofl avin, 122mg Potassium, 0.2mg Zinc, 0.2mg Niacin, 0.1mg Vitamin B6, 0.0mcg Vitamin B12, 19.1mg Phosphorus, 3.8mcg Folate


®

Leah SchmidtDirector of Nutrition ServicesHickman Mills School District Kansas City, MO

Layers of tortillas, ground beef, cheese and sauce are brought together with Santiago® Vegetarian Refried Beans with Whole Beans to create a colorful, fl avor fi esta.

Mexican Lasagna



Santiago® Vegetarian Refried Beans with Whole Beans 30.9 oz. 1 bagBoiling water 2 qt.Cooked ground beef 5 lb. Chili powder 1 oz. 2 tbsp.Garlic powder 2 tsp.Ground cumin 2 tsp.Diced tomatoes, drained 28 oz. 2 cansPicante sauce 16 oz. 2 jarsFlour tortillas, 10 in. 8 eachColby-Jack cheese, shredded 1lb., 8 oz. 11⁄1⁄1

2⁄2⁄ qt.

GarnishSliced pitted black olivesChopped green onionsSour cream

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.

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 Ribofl avin, 928mg Potassium, 5.5mg Zinc, 7.7mg Niacin, 0.3mg Vitamin B6, 2.8mcg Vitamin B12, 354.2mg Phosphorus, 42.0mcg Folate

Dress up ordinary chicken with Golden Grill RussetTM Premium Hashbrown Potatoes and create a hearty entrée for health conscious customers.

Potato and Herb Crusted Chicken

Alan ZimmermanFoodservice SupervisorSkylight CaféSASCary, NC



Premium Hashbrown Potatoes 40.5 oz. 1 carton Boneless, skinless chicken breasts, pounded 5 to 6 oz. 60 eachSalt 3 tbsp.Black pepper 2 tbsp.Onion, chopped 2 lb., 8 oz. Garlic, chopped 11⁄1⁄1

4⁄4⁄ oz. 21⁄1⁄12⁄2⁄ tbsp.

Whole large eggs 20 each, 11⁄1⁄1

4⁄4⁄ qt.All-purpose fl our 1 lb., 7 oz. 5 cupsDried oregano 2 tbsp.Flour, for dredging 1 lb. Cooking oil, for shallow frying

1. Refresh Golden Grill RussetTM Premium Hashbrown Potatoes according to package directions. Fill carton to fi ll 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 fl our in food processor; blend smooth. Stir in oregano. Combine batter with refreshed potatoes; set aside.4. Dredge chicken breasts lightly in fl our; shake off excess. Coat both sides of chicken with potato mixture. Meanwhile, heat 1⁄1⁄1

2⁄2⁄ -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.

Nutritional Information per Serving • Yield: 60 servings • Serving Size: 1 chicken breast, 8 to 9 oz. per serving445KCAL, 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 Ribofl avin, 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 fl our for dredging but not oil for shallow frying


The quality and convenience of Nature’s Own® Potato Pearls® Premium Mashed Potatoes provide a fl avor boost to this heartland favorite.

Potato Lancaster

Lucas MillerManager of Menu Development and Test KitchensBall State UniversityMuncie, IN


Nature’s Own®

Potato Pearls® Premium Mashed Potatoes 29.3 oz. 1 bagBoiling water 3 qt. plus 11⁄1⁄1

2⁄2⁄ cupsButter 12 oz. Cream cheese, softened 8 oz. Sour cream 1 lb. Salt 11⁄1⁄1

2⁄2⁄ tsp.Ground white pepper 3⁄3⁄3

4⁄4⁄ tsp.Paprika, for garnish

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 1⁄1⁄1

2⁄2⁄ cup for each serving; sprinkle with paprika.

Nutritional Information per Serving • Yield: 39 servings • Serving Size: 1⁄1⁄12⁄2⁄ 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 Ribofl avin, 223mg Potassium, 0.1mg Zinc, 1.0mg Niacin, 0.0mg Vitamin B6, 0.1mcg Vitamin B12, 54.3mg Phosphorus, 2.3mcg Folate


Nutritional Information per Serving • Yield: 20 servings • Serving Size: 1 open-face sandwich534KCAL, 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

®

These delicious Mexican breakfast sandwiches made with Santiago® Seasoned Black Beans are a handy treat for anyone on the go.

Mollete Mexican Breakfast Sandwich

Jeff ClarkExecutive ChefLa Salsa Fresh Mexican GrillCarpinteria, CA



Santiago® Seasoned Black Beans 26.9 oz. 1 bagSalsa verde (recipe follows) 3 cupsSandwich rolls 20, 6 inch long rollsUnsalted butter, softened 6 oz. 3⁄4 cupQueso Oaxaca or mozzarella cheese, shredded 2 lb., 8 oz.

Salsa Verde Tomatillos, husked 1 lb., 8 oz. Cilantro, coarsely chopped 3⁄4 cupOnion, diced 1⁄3 cupGarlic 3⁄4 tsp.Serrano chiles, seeded and chopped 11⁄2 eachSalt 3⁄4 tsp.

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.

Todd FouttyDirector, Foodservice OperationsThe MetroHealth SystemCleveland, OH

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.

Chicken Parmesan Stacker



Nature’s Own® Potato Pearls® Premium Mashed Potatoes 29.3 oz. 1 bagBoiling water 31⁄2 qt.Basil pesto, prepared 1 cupBoneless skinless chicken breasts 36, 5-6 oz. pieces Kosher salt 3 tbsp.Black pepper 11⁄2 tbsp.Marinara sauce, prepared 72 oz.Provolone cheese, sliced 2 lb., 4 oz.Texas garlic toast, frozen 36 slices

Garnish Basil flavored olive oil 3⁄4 cupParmesan cheese 21⁄4 cupsFresh basil sprigs As needed

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.

Nutritional Information per Serving • Yield: 36 servings • Serving Size: 1 stacker462KCAL, 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

Jonathan DyeChefHillcrest Market PlaceUniversity Housing

Residential Dining Iowa City, IA

Add some flair with this innovative dish featuring Golden Grill RussetTM Premium Hashbrown Potatoes and Quick-Start® Home Style Chili and you will have your customers shouting olé.

Fiesta Taco Pie



Golden Grill RussetTM Premium Hashbrown Potatoes 40.5 oz. 1 carton Quick-Start® Home Style Chili 32.1 oz. 2 pouchesGround beef 2 lb. Sharp cheddar cheese, shredded 1 lb., 8 oz.

Topping Sour cream 2 lb. 1 qt.Iceberg lettuce, shredded 2 lb. 2 headsCilantro, chopped 3 oz. 2 cupsTomatoes, diced 3 lb. 2 qt.Avocado, diced 1 lb. Cheddar-jack cheese, shredded 8 oz. 2 cups

Garnish Avocado slices As needed

1. Refresh Golden Grill RussetTM 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.

Nutritional Information per Serving • Yield: 48 servings • Serving Size: approx. 3 in. square469KCAL, 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

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.

Cheesy Potato Croquettes

Matt KlineSous ChefVia Christi Regional Medical CenterWichita, KS



Nature’s Own® Potato Pearls® Premium Mashed Potatoes 29.3 oz. 1 bagBoiling water 3 qt.Kosher salt 2 tbsp.Black pepper 2 tsp.Pepper-jack cheese 1 lb.All-purpose flour 2 cupsEgg whites, beaten 11⁄2 cupsWater 1⁄2 cupBreadcrumbs, unseasoned 2 cupsOil, for deep frying As neededSeasoning mix 1⁄2 tsp.

Seasoning MixOregano, dried 1 tbsp.Parsley, dried 1 tbsp.Onion powder 1 tbsp.Paprika 1 tbsp.Kosher salt 1⁄2 tbsp.Parmesan cheese, grated 1 cup

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.

Nutritional Information per Serving • Yield: 80 croquettes • Serving Size: 3 each268KCAL, 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

Ba

sic

am

eric

an

Fo

od

sPo

Bo

x 2

006

Bro

wn

sda

le m

n 5

5918

-992

6

no

Po

sTa

Ge

nec

essa

rY

iFm

ail

edin

TH

e U

niT

edsT

aTes

BU

SIN

ES

S R

EP

LY

MA

ILFi

rsT

-cla

ss m

ail

Pe

rm

iT n

o. 6

Br

ow

nsd

ale

mnC

PosT

aG

e w

ill

Be

Paid

BY

ad

dr

esse

e

[5591899266]

Did You Know?Among the top 20 culinar y trends for 2007

identified by the National Restaurant Associationfollowing a poll of American Culinar y Federation members are,

Mediterranean cuisine, pan-seared items, fresh herbs,Latin American cuisine, exotic mushrooms, salts ,

gr illed items and Pan-Asian cuisine.

20



For ideas You can Build onTm, call 1-800-722-2084 or visit baf.com.


nature’s own® Potato Pearls® Premium mashed Potatoes 29.3 oz. 1 pouchBoiling water 4 qt.Dried or fresh thyme leaves 2 tsp.Butter 2 tbsp.Caramelized onions, finely chopped 9 oz. 11⁄2 cups

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.

nutritional information per serving • Yield: 40 servings • serving size: 1⁄2 cup268KCAL, 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

Caramelized Onion Mashed Potatoeswith Thyme

From Our Chef to You

Inspiration from Ingredients on Hand

Mashed Mix-Ins

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.

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.

Spicy Refried Bean and Cheese Quesadilla

Cumin-Scented Mashed Potatoes

santiago® seasoned Black Beans 26.9 oz. 1 pouchCooked onion, finely diced 7 oz. 1 cupCooked green bell pepper, finely diced 6 oz. 1 cupGranulated garlic (option: 1 tbsp. cooked garlic) 2 tsp.Ground cumin 21⁄2 tsp.Cayenne pepper 1⁄2 tsp.Red wine vinegar 1⁄4 cupCooked white rice 41⁄2 qt.Green onions, chopped for garnish 11⁄4 cups

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.

Brazilian Style Black Beans and Rice

From Our Chef to YouIn 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.

Chef Keith, who trained in the classic tradition before embarking on an impressive cooking career, keeps his finger on the pulse of diner wants. Through extensive travel and research, plus countless one-on-one interactions with culinary managers, Chef Keith and his team offer solutions to our customers’ menu planning by bringing them ideas they can build on.

nutritional information per serving • Yield: 36 servings • serving size: 1⁄3 cup beans208KCAL, 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

Keith Darling

“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.

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.

Inspiration from Ingredients on Hand

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.”

It’s so easy, too, Chef Keith explains: By taking

what’s already familiar and desired by customers and

treating it as a platform for tantalizing flavors that bear just a

hint of the exotic, an everyday dish is transformed. What’s more, the best tools to achieve this are likely already within easy reach of your pantry and walk-in.

1. How would you rate the materials?nExceeded expectations nSlightly exceeded expectationsnDid not meet expectations

2. which recipes, if any, do you plan to use on your menu?nBrazilian Style Black Beans and Rice nCumin-Scented Mashed PotatoesnCaramelized Onion Mashed Potatoes with Thyme nSpicy Refried Bean and Cheese Quesadilla

3. which products, if any, do you plan to use on your menu as a result of these recipes?nSantiago® Seasoned Black Beans nNature’s Own® Potato Pearls® Premium Mashed PotatoesnSantiago® Refried Beans

4. rate the Trend Bulletin #20 on overall quality compared to other manufacturers’ programs.nNot as good as most programs nSame as most programsnBetter than most programs nThis is one of the best!

5. what would you like to see in upcoming issues of the Trend Bulletin?

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. nSantiago® Seasoned Black Beans nNature’s Own® Potato Pearls® Premium Mashed PotatoesnSantiago® Vegetarian Refried Beans with Whole Beans

(Please Print Clearly)

Name

Title

Company

Address (no p.o. box)

City State ZIP

Phone Fax

E-mail

nYes, i want to continue to receive the Trend Bulletin.©2007 Basic American Foods 09/07 1069-20





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.

Help us build it better.

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.

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.

©2007 Basic American Foods 09/07 1069-20Nature’s Own®, Potato Pearls® and Santiago® are registered trademarks of Basic American Foods.

Caramelized Onion Mashed Potatoeswith Thyme

Brazilian Style Black Beans and Rice

Bean Filling santiago® Vegetarian refried

Beans with whole Beans 30.9 oz. 1 pouchBoiling water 1 3⁄4 qt.Monterey Jack cheese, shredded 4 oz. 1 cupNacho-style jalapeno slices, finely chopped 11⁄2 oz. 3 tbsp.Ground cumin 2 tsp.

Quesadilla 10-inch flour tortillas 32Chicken, cooked and diced 2 lb.Bacon, cooked and crumbled 2 lb.Jack cheese, shredded 2 lb.

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.

nutritional information per serving • Yield: 32 servings • serving size: 1 quesadilla / 1⁄3 cup bean filling555KCAL, 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

More RecipesBeyond 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.

Spicy Refried Bean and Cheese Quesadilla

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!

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.

nature’s own® Potato Pearls® Premium mashed Potatoes 29.3 oz. 1 pouch Boiling water 4 qt. Cumin seeds, toasted and ground 11⁄2 oz. 3 tbsp. Butter, cut into 1⁄2 tbsp. pieces 2 oz. 1⁄4 cup Shredded Monterey Jack cheese 6 oz. 11⁄2 cups Ground cumin, for garnishGreen onions, finely sliced for garnish 3 oz.

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.

nutritional information per serving • Yield: 40 servings • serving size: 1⁄2 cup108KCAL, 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.

Cumin-Scented Mashed Potatoes

CUISINE MEATS & CHEESES VEGETABLES HERBS &DIRECTION SEAFOOD SEASONINGS

LATIN 1⁄2 c. cooked crumbled chorizo; 1⁄2 c. seasoned ground beef or pork; 3⁄4 c. pulled chicken

3⁄4 c. shredded Mexican blend, Monterey Jack or pepper jack

3⁄4 c. corn kernels; 1⁄2 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

Mashed Mix-InsWant More?

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.

MEDITERRANEAN 1⁄2 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

1⁄2 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

1⁄4 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 T. Cajun spice blend; 1 T. Southwest seasoning; 1 T. fajita seasoning blend; 1 t. ground peppercorn blend; 1 T. ground mustard powder

AMERICAN 1⁄3 c. flaked smoked salmon; 1⁄2 c. diced smoked ham; 1⁄2 c. crumbled bacon; 3⁄4 c. pulled turkey

1⁄2 c. shredded cheddar or Colby; 4 American slices, diced; 5 Swiss slices, diced; 1⁄2 c. cottage cheese

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

22

Susi Handke-Greiner

Meet Chef SusiSusi 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.

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!”

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 Thai-

Style 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.

Make It Healthy: Harry’s Delivers

Convenience, healthier options, variety and afford-ability 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.

Soup Anytime, Anywhere with Harry’s Grab and Go

©2009 Basic American Foods 01/09 1069-22Nature’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.

Soup ExpressionsBeer 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, canstimulate both menu interest and check averages. Harry’s just-made-taste-made-easy soups

offer the best possible products with which to surprise your customersin flavorful, appealing ways.

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.

MEDITERRANEAN

n Roasted Red Bell Peppern Caramelized Onionn Sun-dried Tomatoesn Sautéed Zucchinin Prosciutton Pepperoni Slicesn Parmesan Shavingsn Blue Cheese Crumblesn Crumbled Fetan Chopped Garlic

LATINO

n Chopped, Seeded Tomaton Roasted Corn Kernelsn Chorizon Chili with Meatn Steak Stripsn Shredded Pepperjack Cheesen Chopped Cilantron Sour Cream

CARIBBEAN

n Roasted Sweet Potato Cubesn Jerk Seasoningn Pulled Porkn Popcorn Shrimpn Black Beans

ASIAN

n Scallion or Spring Onionn Steamed Broccoli Floretsn Water Chestnutsn Sautéed Yellow Squashn Sautéed Baby Carrotsn Crabmeat or Surimin Seasoned Panko Breadcrumbs

CAJUN

n Smoked Hamn Andouille Sausagen Red Pepper Flakesn Creole Saucen Hot Saucen Red Beans

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.


Presentation 1Larger 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 2Smaller, 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.

SERVING IDEAS

Presentation 1Ladle soup into an individual soufflé dish as a lunch or dinner main course special.

Presentation 2Also 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.

SERVING IDEAS

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 soupwith dark porter ale and andouille sausage. A specialty to enjoy any day of the week.

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!

Yankee Beef Pot RoastFeast in a Bowl

Presentation 1For 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.

SERVING IDEAS

Presentation 1As 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 2As an adult offering, provide a fun comfort-food 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.

SERVING IDEAS


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.

Fresh cream lightly blended with diced tomatoes, a rich vegetable stock and mild seasonings. This simple classic is warm, soothing and luscious!

Tomato Bisque with Mini Grilled Cheese Bites

Presentation 1Pour 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 2A quad of shot glasses served together in a wrought-iron 4-glass caddy is an interest-ing pre-appetizer. Or, serve four different soups in shot glasses as a tasting sampler for one customer.

Presentation 1Ready-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.

SERVING IDEAS

SERVING IDEAS


Organic Tomato Gorgonzola Shots

A coastal favorite! Thick and rich with sea clams, ocean clams, potatoes, onions, parsley and a touch of bacon for extra flavor.

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!

Pacific Northwest Clam Chowder with Upscale Crackers

Presentation 1Revive the “two soups in a bowl” concept. Simultaneously pour both opposite each other into a deeper, taller soup bowl.

Presentation 2Increase service training to pour tableside. And add another touch of color by sprinkling chopped parsley on top.

SERVING IDEAS


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.

America’s favorite! Elbow macaroni smothered in a smooth and cheesy sauce.

Presentation 1Offer 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-and-cheese experience.

SERVING IDEAS

Dynamic Duo: Heart of Artichoke Bisque and Cream of Roasted Red Pepper

“Make It Your Own”Macaroni and Cheese Bar

23

The Rap on WrapsStill 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.

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.

Winning Wrap-and-Soup combos

“...each soup stretches the flavorof the wrap.”

Chef Susi

©2009 Basic American Foods 09/09 1069-23Santiago®, Potato Pearls®, Redi-Shred®, Harry’s® and Harry’s Fresh Foods® are registered trademarks of Basic American Foods.

To view Harry’s full line of just-made taste, made-easy soups— each hand-crafted by experienced chefs —

go tohttp://www.baf.com/pages/317

Tony Seta

Bundling Wraps and Soups for Sales SuccessWraps 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.

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.

“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 hand-crafted, scratch-quality

soups that are easily heated and served with

little prep, thanks to savings in labor costs, adds Seta. “And

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.”

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!”


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.

paiRing idea

ingRedienTS WeighT meaSuRe meThod

Santiago® Refried Beans 29.7 oz. 1 bag Boiling water 2 qt.Taco seasoning mix 5 oz. 2⁄3 cupCream cheese, softened 2 lb. Green onions, finely chopped 6 oz. 2 cupsFlour tortillas, 11-in. 20 eachLeaf lettuce, cleaned 20 oz.

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. roll586KCAL, 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

Spicy Bean Wraps

Southwestern Tortilla Soup with...


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 Creamof Roasted Red Pepper from Harry’s Fresh Foods®.

paiRing idea


Potato Pearls® Extra Rich 1⁄2 cartonGarlic powder 1⁄4 cupSalt 2 tsp.Pepper 1 tsp.Water, boiling 14 cupButter 1 1⁄2 cup Cream/Buttermilk 1 cupVegetables, mixed julienne (such as red and yellow bell peppers, zucchini, portobello mushrooms, scallions, etc) 7 1⁄2 lb. Balsamic vinaigrette, commercially prepared 1 cupFlour tortillas, flavored, about 10-inch 48

Note: Wraps can be enclosed in foil or paper to go.

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.

Nutritional Information per Serving • Yield: 48 servings • Serving size: 1 Wrap270 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

Balsamic Veggie & garlic mashed potato Wraps

Tomato Bisque with...


“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.

paiRing idea


Redi-Shred® Hashbrown Potatoes 1 cartonBeef flank steak 10 lb.Ketchup 1 1⁄2 qt.Maple syrup 1 cupChipotles, canned in adobo sauce, pureed 1⁄2 cup Garlic, finely chopped 1 oz. White vinegar 1⁄3 cup Corn tortillas, plain or vegetable flavored, 8- to 10-inch 50 Vegetable oil 1⁄2 cupYellow 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.

Note: Any combination of grilled or sautéed vegetables may be used.

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.

Nutritional Information per Serving • Yield: 50 servings • Serving size: 1 Wrap450 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

chipotle Steak and potato Wraps

Southwestern corn chowder with...


“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.

paiRing idea


Golden Grill® Hashbrown Potatoes 1⁄2 cartonSantiago® Refried Beans 1 bagWater, boiling 1⁄2 gal. Egg substitute, liquid 3 cupMilk, low-fat 1⁄2 cup Turkey sausage, ground 2 lb.Flour tortillas, 10-inch 50 Monterey Jack or cheddar cheese, low-fat, shredded (optional) 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.

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

Turkey Sausage Breakfast Burritos

Beer cheese Soup with...

24

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.

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.

“When breakfast items are available, consumers often order them, particularly during lunch,” says Bonnie Riggs, restaurant-industry 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.

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.

Tonight’s Special:Breakfast

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 wholesomeone-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.

Give “Anytimers” What They Want

What will satisfy now?

For inspiration from a wealth of inventive, tasty breakfast-anytime ideasfeaturing 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.

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.

Breakfast is the fastest-growing daypart because morning mealsare 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, visitwww.baf.com/pages/402

©2010 Basic American Foods 02/10 1069-24Golden Grill RussetTM is a trademark and Santiago®, Redi-Shred®, Golden Grill® and Potato Pearls® are registered trademarks of Basic American Foods.

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 pork-sausage crumbles with applewood-smoked 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.

All-Day Breakfast Equals Profit


INGREDIENTS WEIGhT MEASURE METhOD

Santiago® Seasoned Black Beans 26.9 oz. 1 bagSalsa verde (recipe follows) 3 cupsSandwich rolls 20, 6 inch long rollsUnsalted butter, softened 6 oz. 3⁄4 cupQueso Oaxaca or mozzarella cheese, shredded 2 lb., 8 oz.

Salsa Verde Tomatillos, husked 1 lb., 8 oz. Cilantro, coarsely chopped 3⁄4 cupOnion, diced 1⁄3 cupGarlic 3⁄4 tsp.Serrano chiles, seeded and chopped 11⁄2 eachSalt 3⁄4 tsp.

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 sandwich534KCAL, 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

Mollete Mexican Breakfast Sandwich

This delicious Mexican breakfast sandwich made with Santiago® Seasoned Black Beans is a handy treat for anyone on the go.



Redi-Shred® Hashbrown Potatoes 1⁄2 cartonChicken sausage, ground 3 lb. Eggs 12 Milk 1⁄2 cupPita bread, 6-inch round 25

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 pita162KCAL, 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

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.


This recipe can also be made with Golden Grill® Hashbrown Potatoes or Redi-Shred® Hashbrown Potatoes.


Hashbrown Potatoes, grilled 1 cupLarge egg whites 2Large whole egg 1Onion, chopped 1⁄4 cupOlive oil 1 tsp.Tomatoes - canned, chopped and drained 1⁄3 cupPre-cooked smoked chicken sausage, coarsely chopped* 3 oz. Parmesan cheese, grated 1 tbsp.

*Use Mediterranean flavored chicken sausage

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.

Nutritional Information per Serving • Yield: 1 serving • Serving Size: 1 bowl558KCAL, 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

Mediterranean Breakfast Bowl

This wholesome one-bowl meal features your choice of Golden Grill RussetTM Premium Hashbrown Potatoeswith chopped tomato, smoked chicken sausage and grated Parmesan.



Golden Grill® Hashbrown Potatoes 1 cartonTaco seasoning mix, commercially prepared 4 1⁄2 cups Santiago® Refried Beans 1 bagFlour tortillas, 12", warm 48 Onions, yellow, 1⁄8" sliced, caramelized 3 cupsSausage, crumbled, cooked, held warm 2 lb. Eggs, scrambled, held warm 6 cupsMonterey Jack cheese, shredded 3 lb. Pico de gallo, commercially prepared (optional) 3 cupsSour cream (optional) 3 cups

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 chimichanga1112KCAL, 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

Breakfast chimichanga

Golden Grill® Hashbrown Potatoes, Santiago® Refried Beans, scrambled eggs, sausage, caramelized onion andMonterey Jack cheese tightly wrapped in a deep-fried flour tortilla, served with pico de gallo and sour cream.



Vegetable oil 1⁄4 cupTurkey sausage, ground, seasoned 1 lb. Red bell pepper, chopped 1 lb. Green bell pepper, chopped 1 lb. Water, hot 1 gal.Redi-Shred® Potato Cheese Bake 1 carton Eggs, whole 10 Bread crumbs, dry 1 cup

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.

Nutritional Information per Serving • Yield: 50 servings • Serving Size: 2 patties, 2 eggs, 1 ⁄4 cup hollandaise sauce644KCAL, 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

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.



Golden GrillTM Russet Premium Hashbrown Potatoes 1 cartonOnion and bell pepper mix, commercially prepared, chopped 4 cupsSmoked salmon, small dice 2 1⁄2 lb. Dill, fresh, chopped 1 1⁄4 cupsHollandaise sauce, commercially prepared, made according to package directions, held warm 2 1⁄2 cupsEggs fried, held warm 2.1 oz. 48Asparagus spears, cooked, held warm 2.1 oz. 48

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 cup1269KCAL, 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

Savory Salmon hash

A flavorful mix of smoked salmon, Golden Grill RussetTM Premium Hashbrown Potatoes, green bell pepper, onionand delicious dill hollandaise sauce. Topped with asparagus spears and served alongside a folded fried egg.



Veggie Sausage, chorizo preferred 2.62 lb.Onions, sliced 3 3⁄4 lb. Red bell pepper strips 2 1⁄2 lb. Santiago® Whole Vegetarian Refried Beans 1 packageWater, boiling 2 qt. Flour tortillas, 10 inch 21 Tomato slices 63 eachGuacamole 1 1⁄3 lb. Green onions, minced 11 each

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. burrito653.980KCAL, 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

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.



Butter 2 tbsp.Mushroom, sliced 3 lb. Summer squash, sliced 3 lb. Red or green bell pepper, chopped 2 lb. Lemon juice 2 tbsp.Egg, large 24 Milk, whole 1⁄2 gal.Thyme, dried 1 1⁄2 tbsp. Oregano, dried 1 1⁄2 tbsp. White pepper 1⁄2 tsp.Potato Pearls® Extra Rich 1 lb. Cheddar cheese, low-sodium, grated 3⁄4 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.

Nutritional Information per Serving • Yield: 24 servings • Serving Size: 1 ⁄6 portion of pie148KCAL, 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

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.

trend bulletins

Documents