Gourmet Food

A cheesy soup with a kick!

 

Directions:

Whisk soup packet into 8 cups boiling water until smooth. Add 8oz. shredded mild cheddar cheese and whisk until smooth. Reduce heat, simmer for 10-15 minutes. Yields 14 cups.

 

Ingredients:

Whey, cheddar cheese (pasteurized milk, cheese cultures, salt and enzymes), enriched wheat flour (malted barley flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), food starch-modified, salt, dehydrated bell peppers and onions, silicon dioxide, xanthan gum, disodium phosphate, butter, buttermilk solids, black pepper, spices, lactic acid, garlic and onion powder, rendered chicken fat, disodium inosinate and disodium guanylate, sugar, jalapeno powder, natural flavors, sodium phosphate, maltodextrin, annatto color, hydrolyzed soy protein, extractives of

turmeric.

 

Allergens:

Milk, Soy, Wheat

 

Options:

Feel free to add one pound cooked and/or canned chicken or one pound browned hamburger meat to this soup along with one 15 oz. can drained tomatoes with green chilies. After serving as soup, use leftovers as a great dip, served with chips or tortilla strips.

A southwestern style soup that we call THE COWBOY. This rich, hearty soup just might have you ridin' and ropin' before dark. Just add chicken, beef, tomato sauce, and water. Keep your lasso close because your bunch may stampede for seconds.

 

Directions:

Add 2 diced chicken breasts to 3 quarts of cold water – bring to a boil. Brown 1/2 pound of ground beef–drain fat. Add packet to ground beef and mix well. Add mixture to boiling soup pot. Let simmer 20-25 minutes from this point. During the last 10 minutes of cooking time, add a 15oz can of tomato sauce.

 

Hint:

Grated cheese may be added to your bowls as well as a dollop of sour cream. Enjoy! For a vaquero attitude, substitute rotel tomatoes for the tomato sauce. Yield: makes 15 cups.

 

Ingredients:

Enriched White Rice (extra long grain rice, iron phosphate, niacin, thiamine mononitrate, folic acid), Pinto Beans*(pinto beans, corn starch, salt, lecithin), Chicken Base (dextrose, salt, rendered chicken fat, corn starch, onion powder, hydrolyzed vegetable protein , flavoring, shortening , turmeric, disodium inosinate and disodium guanylate), Onion*, Red Beans*, Carrots*, Tomato*, Chili Powder (chili pepper, spices, salt, garlic powder), Salt, Maltodextrin, Celery*, Beef Base (hydrolyzed corn gluten & soy protein, salt, dextrose, dry beef fat [beef fat, corn syrup solids, sodium caseinate, mono & diglycerides, TBHQ and citric acid (for flavor protection)], maltodextrin, less than 2% caramel color, natural flavor [yeast extract, soy sauce (soybeans, wheat, salt), partially hydrogenated cottonseed oil and soy oils, dextrose], citric acid, spice, disodium inosinate & disodium guanylate, spice extractive, calcium silicate as processing aid), Spices, Whey*, Buttermilk*, Modified Food Starch, Garlic*, Citric Acid, Xanthan Gum, not more than 2% silicon dioxide as a flow agent. Dehydrated*

 

Allergens:

Soy, Milk, Whea

Instructions: Slice very thin a one pound chuck roast and brown in skillet. Combine 1 quart water with the three enclosed seasoning packets and bring to a boil. Add browned roast, reduce heat and simmer until roast is fork tender, usually about 20 - 25 minutes. Add at alternate intervals during cooking another 2 quarts of water. Once the chuck roast is tender, add package of noodles. Simmer another 10-20 minutes until desired tenderness of noodles is acquired. These noodles will withstand several hours of cooking time, so crock pot cooking is also recommended.

 

Options: Your local grocery store will deli slice your roast for you. Also, stew meat can be substituted but takes a little longer to tenderize. Of course, using the crock pot to tenderize is also an easy way. To save time you may also cook the noodles while simmering the roast so they can be done and ready to add to soup. Prepare a casserole by decreasing the amount of water, and adding a package of frozen vegetables, pour into a 13x9 casserole and bake on 350 degrees for about 20 minutes. Enjoy!

 

Ingredients : Noodles [Durum Flour, (Enriched with Niacin, Ferrous Sulfate, Thiamin, mononitrate, Riboflavin, Folic Acid), Water, Egg Yolks], Beef base (Salt, Maltodextrin from Corn, Dextrose, Rendered Beef Fat and Hydrogenated Soybean and/or Cottonseed Oil, Sugar, Hydrolyzed Soy Protein, Caramel Color, Onion*, Garlic*, Natural Flavoring, Disodium Inosinate and Disodium Guanylate), Gravy Mix (Modified Corn Starch, Nonfat Dry Milk, Salt, Hydrolyzed Corn Protein (Hydrolyzed Corn Gluten, Soy Protein and Wheat Gluten, Partially Hydrogenated Soybean and Cottonseed Oil), Onion*, Wheat Flour (Enriched with Niacin, reduced iron, Enzymes added for improved baking, Thiamin Mononitrate, Riboflavin, and Folic Acid), Autolyzed Yeast Extract, Sugar , Chicken Fat, (rendered Chicken Fat, Chicken Broth, Salt, Gelatin and Rosemary Extractive), Beef Fat (Beef Fat, Corn Syrup Solids, Sodium Caseinate, Mono and Glycerides, TBHQ, Citric Acid to protect flavor), Soybean Oil as Process Aid, Spices, Caramel Color, Garlic*, Natural Color], Carrots*, Onion*, Spice.

 

Allergens: Eggs, Soy, Wheat, Milk

 

For the classic vanilla flavor, this is your bet. A classic flavor that fits any fruit tray.

 

Directions: 

 

Mix 8 oz. softened cream cheese with 7 oz. softened marshmallow créme with one package dip mix. Best if chilled one to two hours before serving. Cool Whip may be substituted for marshmallow créme.Fat free or lite products may also be used. Serve on fresh fruit, bagels, muffins, pound cake or angel food cake. This dip also makes a wonderful refrigerator pie – just mix as described above and pour into a graham cracker, oreo or vanilla wafer crust. Garnish as desired.

 

Ingredients:

 

Sugar, Maltodextrin, Natural and Artifical Flavors.

Everyone loves good garlic bread, and ours is exceptional. Our garlic bread does not have an overpowering flavor, but rather has more subtle hints of garlic combined with toasted sesame seeds. This blend creates an amalgam of taste that you’re sure to enjoy.

 

Package Instructions:

 

Add 1 and 1/4 cups of water and 1 well-beaten egg. Mix well and fold in 8 oz. of shredded cheese. Cheese may be your choice: mild cheddar, sharp cheddar, or velveeta. Pour into 12 regular size muffin tins or divide into 2 loaf pans, size 5 x 9. Bake at 400 degrees for 18-20 minutes.

 

Ingredients:

 

Bleached enriched flour (bleached wheat flour, niacin, iron, thiamin mononi-trate, riboflavin, folic acid), baking powder (baking soda, soaluminum phosphate, monocalcium phosphate), salt, calcium sulfate, sugar, nonfat dry milk, vitamin A palmitate, vitamin D3, onion, garlic, sesame seeds, parsley, aged cheddar cheese (cultured milk, enzymes), buttermilk, lecithin, black pepper, parmesan cheese (pasteurized milk, cheese cultures, enzymes), disodium phosphate.