Skippy Peanut Butter

Item ID    Description                                   _  Pack
991611          Peanut Butter-Creamy 4# Skippy           6/CS

2.3 New Products

The recipe Eggs Baked Over Sauteed Mushrooms and Spinach was chosen because it looks beautiful and the the dish includes some of my favorite ingredients, spinach and leeks! This dish can be served anytime of day. I found the recipe classified as a brunch dish and paired with a fruity Gamay from France’s Beaujoloais region, because of the earthy mushrooms and spinach. I served this dish for dinner, paired with a spicy red Zinfandel, and it was a hit! So fresh, light and a nice change to the sometimes heavier dinner dishes that are served.

Eggs Baked Over Sautéed Mushrooms and Spinach

Yield 4 Servings
Ingredients
1 tablespoon olive oil (992055)
1 large leek, white and light green parts only, cut into 1/2-inch pieces
1 tablespoon unsalted butter (880000)
1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
1 tablespoon soy sauce (991679)
1/4 cup dry red wine or sherry
5 ounces baby spinach
Salt and freshly ground pepper (991861/CQP065)
4 large eggs (EGG011)
4 slices of whole-grain toast (991737)

Method
Preheat the oven to 350°. In a deep skillet, heat the olive oil. Add the leek and cook over moderate heat, stirring, until softened, 3 minutes. Stir in the butter and mushrooms. Cover and cook, stirring occasionally, until the mushrooms are softened and a lot of liquid is released, 7 minutes. Uncover and add the soy sauce and red wine or sherry and cook over moderately high heat, stirring, until the liquid is reduced to 2 tablespoons, 5 minutes. Add the spinach and stir until wilted, 2 minutes. Season with salt and pepper.

Coat four 1-cup ramekins or a small casserole dish with oil. Transfer the mushrooms and spinach to the ramekins and crack an egg on top of each. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny. Let stand for 2 minutes; serve with the toasts.

One Serving 323 cal, 13 gm fat, 4.2 gm sat fat, 35 gm carb, 6 gm fiber, 16 gm protein.

Recipe adapted from foodandwine.com

Oven & Grill Cleaner

Gusto Cooked Ham

Product Sale**
Date Run: February 6-March 2*

Item ID                 Description                                         _                          Pack            Sale Price
559616                  Corn-Sweet ‘N Creamy White Copes                     6/4#           $27.50/CS
110034                 Ham-Cooked WA 10% 14# Gusto                          2/14#         $1.49/LB
CWUS1090        Mozzarella-Fresh Ovolini Balls 3# Tub                2/3#            $13.65/EA
991676                  Mushroom-Stems & Pieces #10Can                      6/#10         $44.95/CS
330014                 Tuna-Chunk Light Skipjack 66.5OZ                      6/CS            $50.95/CS

Cleaning Supplies

995052                 Cleaner-Oven & Grill Blast Away (CASE ONLY) 4/1GAL   $22.75/CS

*While supplies last
**Promotions are only valid for non Wholesale Distributors

Pro Fry Liquid Shortening

Item ID     Description                                        Pack
992011         Oil-Frying Clear Golden Fry                         1/35#
992004        Oil-Frying Clear Magic Fry Admiration  1/35#
992010         Oil-Frying Creamy Ex-Seedy                       1/35#
992012         Oil-Frying Creamy Top Fry                          1/35#
992002        Oil-Frying Pro Fry                                            1/35#

1.27 New Products

Hot Tomato, Jack and Crab Dip

Yield 8 Servings
Ingredients

Nonstick spray (992016)
8-ounce cream cheese, softened (776002)
4 ounces pepper Jack cheese, grated (774203)
1/2 cup mayonnaise (992170)
2 limes, juiced or 2 teaspoons lime juice (991987)
1 teaspoon Frank’s hot sauce (991207)
1 pound lump crabmeat, well drained and picked clean of shells (553413)
1 cup seeded, diced tomatoes (2 medium tomatoes)
1/4 cup chopped green onions, white and light green parts
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped (991057)
1/4 teaspoon salt (991861)
1/2 teaspoon crushed black peppercorns (CQP071)
Crackers or crusty bread, for serving (980004)

Method
Preheat the oven to 350 degrees F. Spray a 1 quart baking dish or 8-8oz ramekins with nonstick spray.

In a large bowl, mix together the cream cheese, pepper Jack, mayonnaise, lime juice, and hot sauce until smooth. Fold in the crabmeat, tomatoes, green onions, basil, garlic, salt, and pepper.

Smooth the mixture into baking dish. Bake until golden and bubbly, about 30 minutes or less time if using individual ramekins.

Serve warm with crackers or crusty bread.

Recipe adapted from Bobby Deen’s recipe foodnetwork.com

Gluten Free Cheese Ravioli

Item ID     Description                                         _      Pack
CPF101         Ravioli-Cheese Gluten Free Contes                     6/12oz
CPF103         Ravioli-Spinach/Cheese Gluten Free Contes  6/12oz
CPF410         Stuffed Shells-Gluten Free Contes                       6/12oz

1.20 New Products

Coconut Macaroons are crunchy on the outside a deliciously chewy on the inside. I made a variety of batches that had some with vanilla flavoring, almond flavoring, and chocolate dipped!

Chocolate dipped Coconut Macaroons

Yield 30 Cookies
Ingredients

4 large egg whites (EGG011)
1 cup sugar (991842)
¼ teaspoon salt (991861)
1 tablespoon honey (991621)
2½ cups coconut (991905)
¼ cup flour (991867)
½ teaspoon vanilla or almond extract (NFC1055/NFC1092)
2 ounces bittersweet or semisweet chocolate, chopped (NCC1411)

In a large skillet, mix together the egg whites, sugar, salt, honey, coconut and flour.

Heat over low-to-moderate heat on the stovetop, stirring constantly, scraping the bottom as you stir.

When the mixture just begins to scorch at the bottom (about ten minutes), remove from heat and stir in the vanilla. Transfer to a bowl to cool to room temperature.

(At this point, the mixture can be chilled for up to one week, or frozen for up to two months.)

When ready to bake, line a baking sheet with parchment paper or silicone baking mat and preheat the oven to 350 degrees F.

Form the dough into 1 1/2-inch mounds with your fingers evenly spaced on the baking sheet. Bake for 18-20 minutes, until deep golden brown. Cool completely.

To dip the macaroons in chocolate, melt the chocolate in a clean, dry bowl set over a pan of simmering water (or in a microwave.) Line a baking sheet with plastic wrap. Dip the bottoms of each cookie in the chocolate and set the cookies on the baking sheet. Refrigerate 5-10 minutes, until the chocolate is set.

Recipe adapted from From Ready for Dessert (Ten Speed)