BUCKEYE CAKE

Chef’s Line                      melting cake batter                               10#

Monarch                          peanut butter                                          3c

Monarch                          powder sugar                                          3 ¾ c

Monarch                          vanilla extract                                        1T

Monarch                          brown sugar                                           ¾ c

Glenview Farms              butter (melted)                                       ¾ c

Method: cream together the peanut butter, powder sugar, brown sugar, extract and butter until smooth. Form into 1oz balls. Scoop 3oz of melting cake batter into a ramekin and push one peanut butter ball into the center. Bake 350 degree for 6-8 minutes. Serve warm.

Yield: 53 servings

WINGER SALAD

4oz     9336405         Patuxent Farms               chicken chunks

1oz     5328182         Monarch                         hot sauce

1oz     3397122         Monarch                         Melba sauce

4oz     5331947         CVF                                iceberg/ romaine blend

1oz      32920            Glenview Farms             blue cheese crumbles

½ oz    4326690        CVF                                red onion, sliced

2oz       5332069        CVF                               carrot sticks

2oz       7331614        CVF                               celery sticks

2oz        3942364        Monarch                       barbequed blue cheese dressing

Method: mix Melba and hot sauce together and use to coat the chicken after deep frying. Place the salad greens on plate top with blue cheese, onion and chicken. Garnish with carrot and celery sticks and drizzle with dressing.

Yield: 1 serving

WILTED STEAK SALAD

4oz         4425690           CVF                              spinach

2oz         3463452           CVF                              sliced mushrooms

6each      8006553                                                 cherry tomatoes

1oz         2384642                                                  red pepper, cut into strips

5oz         9618109           Stock Yards                   skirt steak

3oz          3942364           Monarch                       Thai Satay dressing

1oz         7364995                                                   onion straws, deep fried

Method: combine all vegetables and mound onto the plate. Grill the steak to order, to the desired doneness. Slice on a bias and place atop the salad. Top with dressing and finish with onion straws.

Yield: 1 serving

THE BIG TEXAN

5oz      1370394          Cattleman’s            western style beef brisket

4oz       5331947         CVF                        salad blend

½ oz     5331558         CVF                        red onion, sliced

1oz       8304586                                        cucumber, sliced

1 each   2331353         CVF                       tomato, quartered

4each    1329333         Monarch                black olives

2each    6899348         El Pasado               corn tortillas, cut into strips and fried

1each    6326706         CVF                       potato, baked and quartered

2oz        9327388         El Pasado              salsa

3oz        3942364          Monarch               barbequed blue cheese dressing

Method: Place brisket in full pan with 3 inches of water, cover tightly. Roast at 300 degree for 4-5 hours or until tender. Let cool for a few hours then slice thin. Place the potato on the plate top with salad mix, onion, cucumber, tomato, olives and salsa. Top with warm brisket, dressing and finish with tortilla strips.

Yield: 1 serving

THAI CHICKEN SALAD

1 each        2336402        Patuxent Farms            chicken breast, grilled and julienne

1oz             6374854       Pacific Jade                   bamboo shoots

1oz             5330196       Pacific Jade                   water chestnuts

1oz             8006470                                              snow peas, blanched

½ oz           2332062       CVF                               shredded carrot

1oz             1326438       CVF                               green onion, bias cut

1oz              2384642                                             red pepper, julienne

1oz             2013589                                              bean sprouts

4oz             5331947       CVF                                iceberg/romaine blend

3oz             3942372       Monarch                        Thai Satay dressing

Method: Place greens on plate top with vegetables and grilled chicken. Finish with dressing.

Yield: 1 serving

STRAWBERRY FIELDS FOREVER

3oz      2326445          CVF                               spring mix

1oz       1326438          CVF                              green onion, chopped

1oz       7327885         Monarch                        pecans

½ oz     8383283         Monarch                        sugar

½ oz     829374           Glenview Farms            egg whites

½ oz                                                                   water

4oz       3331535          CVF                              strawberries, sliced

2oz       3942679          Monarch                       yogurt melon and mint dressing

Method: mix water, egg whites, sugar and pecans together. Place on sheet tray bake 350 degree for 5 minutes to glaze the nuts let cool. Place spring mix on plate top with onion, pecans and strawberries. Finish with dressing.

Yield: 1 serving

SPRINGTIME SPINACH SALAD

5oz     4326419         CVF                         cleaned spinach

1oz      5970314                                         dried cranberries

1oz       6450308                                        dried apricots, sliced

2oz       9419292      Pacific Jade               mandarin oranges

2each   7333503       International Green   pineapple rings, grilled

1oz       7327885       Monarch                   Pecans, toasted

3oz        3942679      Monarch                   yogurt melon and mint dressing

Method: toss the spinach, nuts and dried fruits together. Place on a plate top with grilled pineapple and finish with dressing.

Yield: 1 serving

SOUTH WESTERN SALAD

4oz         6332365      El Pasado                         beef fajita strips

3oz         6332308      CVF                                 salad mix

2 each     2331353       CVF                               tomato, wedged

½ oz       4326690       CVF                                red onion, sliced

3 each    1329333       Monarch                         black olives

1oz         2330595                                              red pepper, diced

1oz         1327394      El Pasado                        salsa

1oz         1332634      Glenview Farms             shredded cheddar cheese

1oz          5327150      El Pasado                       Guacamole Supreme

1oz          6662130      El Pasado                       tortilla strips, deep fried

2oz           3942679     Monarch                       Yogurt melon and mint dressing

Method: place salad mix on plate. Top with tomatoes, onion, olives, peppers and salsa. Then place beef strips on top and finish with Guacamole, cheese, tortilla strips. Finish with dressing.

Yield: 1 serving   

SMOKEY MELON SALAD

1#        5920483     CVF                     honey dew chunks

1#        5920475     CVF                     cantaloupe chunks

8oz       7328909     Roseli                  Prosciutto ham, julienned

1oz        6326342     CVF                    fresh mint, chopped

8oz        3942679     Monarch             yogurt melon and mint dressing

Method: combine all ingredients, mix well and chill.

Yield: 10/ 4oz servings

SICILIAN CHEF SALAD

2oz           2326445        CVF                                 spring mix

2oz           4332219        CVF                                  chopped iceberg lettuce

1oz           6328900        Roseli                               Capicola, julienne

1oz           1334002         Roseli                              hard salami, julienne

1oz            9419516       Roseli                               provolone cheese, julienne

½ oz          9382425       Roseli                               shredded Asiago cheese

½ each       2331353       CVF                                 tomato, wedged

3each         9336033       International Green         pepperoncini

1oz            8429052        International Green        roasted red pepper

6each         3333705        International Gold         green olives

1oz            5331558         CVF                               red onion, sliced

3oz             3942638       Monarch                         pear gorgonzola dressing

Method: place greens on plate; arrange meats, cheeses and vegetables on top. Finish with dressing.

Yield: 1 serving

SALTIMBOCCA SALAD

4oz       9332230     CVF                                  chopped romaine

6each    6264014                                              grape tomatoes

6each   1329333     Monarch                            black olives

1oz       8488405                                               cucumbers, sliced

1oz       8348138     Bellagio                             roasted red peppers, sliced

½ oz     5331558     CVF                                   red onion, sliced

¼ oz     9382425     Roseli                                 shredded Asiago cheese

4slices  7328909     Roseli                                 Prosciutto ham

4each    7327018     Harbor Banks                     21/25 P&D shrimp

1T         3501988     Beyond                               butter substitute

3oz        3942547     Monarch                            white balsamic w/ lime and basil dressing

Method: wrap the shrimp with the prosciutto, picking to hold if necessary, sauté in beyond until cooked. Build the salad with remaining ingredients, top with shrimp and finish with dressing.

Yield: 1 serving

ROMAN ANTIPASTA SALAD

3oz      2326445    CVF                                        spring mix

1oz       6328918    Patuxent Farms                      ham, julienne

1oz       9328907    Roseli                                     pepperoni, julienne

1oz       1334002    Roseli                                     hard salami, julienne

½ tsp     4333597   International Gold                  capers

2oz        2333508   International Green                artichokes, quartered

1oz        8327249   Roseli                                     provolone cheese, julienne

½ oz      1327246   Roseli                                     graded parmesan cheese

1oz        8429052   International Green                roasted red peppers, sliced

3each     9336033   International Green               pepperoncini

3each      5332986   Roseli                                   black olives

3each      5333711   International Green              green olives

1oz          9304585   CVF                                      red onions, sliced

3oz          3942638    Monarch                              pear gorgonzola dressing

Method: combine all ingredients mix well and serve.

Yield: 1serving

PIZZA PARLOR SALAD

1each        6364590       Roseli                         7” sheeted pizza dough (for bowl)

3oz            6332308      CVF                             salad mix

1oz           6329676       Roseli                          sliced pepperoni

2oz           2335800       Roseli                          hot sausage, sliced

2oz           3382389        Roseli                         50/50 shredded mozz/prov cheese

1oz           2331353       CVF                             tomatoes, diced

1oz           3463452       CVF                             mushroom, sliced

½ oz         5331558       CVF                             red onion, sliced

1oz           4330627                                            green pepper, sliced

6each        5329248       Monarch                      black olives

½ oz         8521866        Roseli                          banana pepper rings

3oz            3942547       Monarch                     white balsamic w/ lime and basil dressing

Method: press the pizza dough over the back of a 2qt metal mixing bowl and bake let cool. Place bread bowl on plate fill with salad mix, top with meats and vegetables. Finish with cheese and dressing.

Yield: 1 serving

ORIENTAL PORK SALAD

4oz       3338902     Patuxent Farms              pork tenderloin

1oz       8003956                                            teriyaki glaze

4oz       2326445     CVF                               spring mix

1oz       8229973                                            cashews, toasted

½ oz     761734       Monarch                        toasted sesame seeds

2oz       9333733     International Gold         Mandarin oranges

1oz       2330595                                            red peppers, sliced

1oz       2332060     CVF                               shredded carrot

1oz       3349594                                            radishes, shredded

1oz       3509601                                            chow Mein noodles

 3oz       3942372    Monarch                        Thai Satay dressing

Method: grill the pork tenderloin and glaze with the teriyaki then slice. Place spring mix on plate top with nuts and vegetables. Place pork on then dressing and finish with noodles.

Yield: 1 serving

NICOISE SALAD

3oz        5331947     CVF                                 iceberg/romaine blend

3oz        3333846      International Gold           Albacore tuna

2oz        2332211      CVF                                 b-red potatoes, cooked and quartered

2oz        5425814      CVF                                 whole green beans, cooked

½ oz      4326690      CVF                                 red onion, sliced

1oz        7463482      International Green         Kalamata style olives

2oz        2333581     International Gold            salad cut artichokes

¼ oz      1333590     International Gold            capers

1oz         6264014                                              grape tomatoes

3oz         3942547     Monarch                          white balsamic w/ lime and basil dressing

Method: place salad mix on plate top with potatoes, onion, olives, artichokes, tomatoes, capers, beans and tuna. Finish with dressing.

Yield: 1 serving

NEW YORK...NEW YORK SALAD

2oz            4326419        CVF                    spinach

1oz            2326445        CVF                    spring mix

2oz            1336775        Patuxent Farms   corned beef, julienne

2oz             1328558       Patuxent Farms   turkey, julienne

1oz             2340842      Glenview Farms   Swiss cheese, julienne

1oz             5609664       Monarch              croutons

½ each        2331353      CVF                     tomato, wedged

3each          1329333      Monarch              black olives

½ oz            5331558      CVF                    red onion, sliced

1each          827428        Glenview Farms  hard cooked egg, quartered

2oz              3942547      Monarch             white balsamic w/ lime and basil dressing

Method: mix salad greens and place on plate. Arrange sliced meats and cheese top with tomato, onion, croutons, olives and egg. Finish with dressing.

Yield: 1 serving

NEPTUNE CHEF SALAD

8each   9419706     Harbor Banks                 51/60 cooked p&d tail off shrimp

8each   3327160     Harbor Banks                 60/80 sea scallops, cooked

1oz       4573317     Harbor Banks                smoked salmon

1each    2331353     CVF                              tomatoes, wedged

4each    8488405                                           cucumbers, sliced

1each    8112534                                           green pepper, cut ring

3oz        2326445     CVF                              spring mix

1oz        1332998     Roseli                            black olives

1oz         5609854    Monarch                        croutons

3oz          3942679    Monarch                       yogurt melon and mint dressing

Method: place spring mix in bowl. Arrange all products on top. Finish with dressing.

Yield: 1 serving

MOMMAS POT ROAST SALAD

4oz        2411551      Patuxent Farms              pot roast, shredded

3oz        6332308      CVF                               salad mix

2oz        7327851      Monarch                         French fried potatoes

1oz         9332099                                            celery, diced

1oz        2332062       CVF                              shredded carrot

1oz         4326690      CVF                               red onion, sliced

½ each    2331353      CVF                               tomatoes, wedged

1 ea         827428       Glenview Farms            hard cooked egg, quartered

2oz           3942547     Monarch                      white balsamic w/ lime and basil dressing

Method: place salad mix on plate. Top with celery, carrots, onion, tomato, egg, French fries and pot roast. Finish with dressing.

Yield: 1 serving

GREEK SALAD

3oz           7358658           Patuxent Farms         rosemary/garlic lamb top round

4oz           9332230            CVF                         chopped romaine lettuce

1oz           5227590                                             green pepper, sliced

1oz            9013566                                            cucumber, sliced

½ oz         7355092           Bellagio                    sun dried tomato strips

1oz           2333581           International Gold    salad cut artichokes

1oz           7463482           International Gold    Kalamata style olives

1oz           7523343           Bellagio                    fire roasted red pepper, sliced

1oz            6560577          Glenview Farms       feta cheese crumbles

2oz            3942638           Monarch                   pear Gorgonzola dressing

Method: Roast the lamb to medium rare, let rest 20 minutes then slice thin. On a plate place the romaine, top with vegetables and then lamb. Finish with feta and dressing.

Yield: 1 serving

FRYER TUCK COBB

6oz        6332308         CVF                              salad mix

½ oz      5332028         CVF                              red onion, sliced

½ each   2331353         CVF                             tomato, wedged

6each     9329236         Monarch                       black olives

2oz        4705786          Presentations               breaded portabella mushroom

2oz        8510901          Presentations               battered green bean

2oz        4652418          Presentations               battered asparagus

2oz        4332292          Presentations               battered onion ring

3oz         3942364         Monarch                      barbeque blue cheese dressing

Method: place the salad mix on a plate, garnish with red onion, tomato and olives. Deep fry all the breaded or battered vegetables place on top of salad. Finish with dressing.

Yield: 1 serving

FLAMING TORCH PORK SALAD

1each       8358640     Patuxent Farms               Cajun pork chop, grilled and sliced

3oz           2326445     CVF                                spring mix

1oz           7523343     Bellagio                           roasted red pepper, julienne

1oz           4397139      Bellagio                          roasted yellow pepper, julienne

2oz           1488402                                              yellow squash, sliced and grilled

2oz            2488401                                             zucchini, sliced and grilled

½ oz          8884934    Monarch                          sunflower seeds

6each         5332986    Roseli                              black olives

3each         1326438    CVF                                green onion, grilled

1oz             5609664    Monarch                         croutons

3oz             3942679    Monarch                        yogurt melon and mint dressing

Method: place greens on plate top with grilled vegetables and nuts. Then place pork and croutons and finish with dressing.

Yield: 1 serving