Winter 2009

Chicken Carbonara Slammer
Halibut Dagwood Stacker
A quick bite of heaven for those who are slammed for time and money. Our
slammer is a toasted mini-French roll stuffed with seasoned grilled chicken
strips, shredded mozzarella cheese, and rich garlic Alfredo sauce.
Nothing is more tasty than a Mrs. Friday’s Tavern Battered Halibut filet
(FSA #801577) sitting atop a stack of bacon, tomato, onion, melted Swiss
cheese and roasted red peppers on a toasted Foccacia bun. This easyto-build sandwich is sure to be a guest favorite on your menu.
INGREDIENTS FSA ITEM#
24
FSA #180793
French rolls, 3-inch x 6-inch,
sliced for sandwiches
1-1/2 Cups Alfredo sauce, commercially
FSA #6238
prepared, warm
6 oz.
Asiago cheese, shredded
FSA #330274
6 oz.
Cooked bacon pieces
FSA #313904
2-1/4 lb. Tyson®
FSA #575429
Fully Cooked Grilled Seasoned Breast Strips
As needed Baby lettuce blend, fresh FSA #881280
As needed Tomatoes, fresh, diced
FSA #111945
INGREDIENTS FSA ITEM#
Mrs. Friday’s Tavern Battered Halibut filet
Ciabatta bun
Bacon
Sliced tomato
Sliced red onion
Sliced Swiss cheese Roasted red pepper
FSA #801577
FSA #650829
FSA #92439
FSA #111945
FSA #110973
FSA #118049
FSA #101149
Toast ciabatta bun. Assemble remainder of ingredients to taste.
DIRECTIONS:
1. Place chicken strips on sheet pan. Heat in preheated convection oven
at 400°F for 4 to 7 minutes or until internal temperature reaches 140°F
for 15 seconds. Keep warm above 140°F.
2. To assemble single serving: Place 2 rolls on flat work surface. Top the
bottom half of each roll with 1-1/2 ounces chicken and 1 tablespoon
each Alfredo sauce, shredded cheese, and bacon. Partially close with
top half of each roll and place on baking sheet. Heat in preheated
convection oven at 400°F for 45 to 50 seconds or until cheese is
melted and bacon is crisp. Remove from oven.
3. Garnish each sandwich with lettuce and tomato.
Seattle: 800-562-5317
Anchorage: 907-344-9400
www.fsafood.com
Café S’More
Seattle: 800-562-5317
Anchorage: 907-344-9400
www.fsafood.com
Sweet ‘n Savory Grilled Cheese
Iced Turtle Latte
Vanishing Oatmeal Raisin Cookies
INGREDIENTS FSA ITEM#
INGREDIENTS
½ oz. Caramel sauce ½ oz. Chocolate sauce ½ oz. Macadamia nut syrup 1 brewed shot of espresso Ice & milk, as needed
Chocolate shavings for garnish
FSA #20478
FSA #507970
FSA #76422
FSA #436937
1/2 pound (2 sticks)
margarine or butter, softened
FSA #134518
1 cup Firmly packed FSA #469319
brown sugar
1/2 cup Granulated sugar
FSA #107062
2 EggsFSA #113859
1 teaspoon Vanilla
FSA #559458
DIRECTIONS:
For one 16 oz. drink: Pour sauces and syrup into 16 oz. cup. Brew a single
shot of espresso and add to cup. Stir. Fill cup with ice. Fill remainder cup
with milk and blend until smooth. Pour into serving glass and garnish with
chocolate shavings.
FSA ITEM#
DIRECTIONS:
1. Heat oven to 350°F. In large bowl, beat margarine and sugars until
creamy. Add eggs and vanilla; beat well. Add combined flour, baking
soda, cinnamon and salt; mix well. Add oats and raisins; mix well.
2. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
3. Bake 10 to 12 minutes or until light golden brown. Cool 1 minute on
cookie sheets; remove to wire rack. Cool completely. Store tightly
covered.
Notes and Variations:
Bar Cookies: Press dough onto bottom of ungreased 13 x 9-inch baking
pan. Bake 30 to 35 minutes or until light golden brown. Cool completely in
pan on wire rack. Cut into bars. Store tightly covered. Makes 24 BARS
VARIATIONS: Stir in 1 cup chopped nuts. Substitute 1 cup semisweet
chocolate chips or candy-coated chocolate pieces for raisins; omit
cinnamon.
Substitute 1 cup diced dried mixed fruit.
HIGH ALTITUDE ADJUSTMENT: Increase flour to 1-3/4 cups and bake as
directed. Servings: About 4 DZ
Seattle: 800-562-5317
Anchorage: 907-344-9400
www.fsafood.com
Seattle: 800-562-5317
Anchorage: 907-344-9400
www.fsafood.com
Easy Dip Trio
Tropical Kraut Salad
Tropical Kraut Salad
Easy Dip Trio
A Fusion of Tastes and Textures
Serving Size: 2 oz.
INGREDIENTS FSA ITEM#
1 gal 2 cups 3 lb (6 cups) 2 lb (4 cups)
2 lb 2 cups FSA #866628
FSA #107062
FSA #109029
FSA #707503
Sauerkraut, drained; reserve 1/2 brine
Sugar
Diced celery
Pineapple canned in juice; reserve juice for marinade
Papaya diced (apricots or dehydrated apricots works fine also)
Toasted coconut
FSA #58475
FSA #287210
DIRECTIONS:
Bring brine, pineapple juice and sugar to boil; cool and add to other
ingredients. Mix well and refrigerate. Marinate overnight for a finished
flavor profile.
Remember ~ Creativity is the Key to Fun!
Servings: 24 (per each dip recipe)
Guacamole Cheese Dip 12 fluid ozs. Rosarita® Nacho Cheese Sauce
10 fluid ozs. Ro*Tel® Diced Tomatoes and Green Chilies, drained
1 ¼ lbs. Avocado, mashed
¾ cup Sour cream
6 Tbs. Cilantro, finely chopped
1 ½ tsp. Rosemary, finely chopped 1 ½ Tbs. Garlic powder
½ cup Pimento, diced 1 ½ tsp. Salt
½ cup Water
FSA I T E M #
FSA #540677
FSA #164262
FSA #313599
FSA #725787
FSA #372900
FSA #683221
FSA #623151
FSA #302337
FSA #52558
Mash Avocados. Mix all ingredients until blended well. Season with pepper to taste. Chill, serve with tortilla chips.
Famous Queso
2-28 oz. cans 1-#10 Dip
Ro*Tel Diced Tomatoes and Green Chilies, undrained
Can Rosarita Nacho Cheese Sauce
FSA I TE M #
FSA #164262
FSA #540677
Combine Ro*Tel with liquid and Cheese Sauce. Mix well. Heat to desired temperature. Serve with tortilla chips.
Bean Dip
3 cups Rio Viejo Refried Beans 3 cups Ranch Style Beans 1 ½ cups Ro*Tel Diced Tomatoes and Green Chilies, drained
1 ¼ cups Rosarita Nacho Cheese Sauce
¾ cup Green Onions, chopped
FSA I TEM #
FSA #20591
FSA #440612
FSA #164262
FSA #540677
FSA #419451
Combine Ro*Tel with liquid and Cheese Sauce. Mix well. Heat to desired temperature. Serve with tortilla chips.
Seattle: 800-562-5317
Anchorage: 907-344-9400
www.fsafood.com
Seattle: 800-562-5317
Anchorage: 907-344-9400
www.fsafood.com
Vanishing Oatmeal Raisin Cookies
Iced Turtle Latte
Sweet ‘n Savory Grilled Cheese
INGREDIENTS Café S’More
FSA ITEM#
8 slices Raisin bread
FSA #552585
4 ounces (1/2 cup)
Butter, softened
FSA #134518
1/4 cup Honey mustard
FSA #649632
8 bread-sized slices Monterey Jack cheese FSA #280133
8 slices Applewood-smoked bacon, fried crisp
FSA #518255
1 large Granny Smith Apple, cored, quartered and each cut in six slices (24 slices in all) FSA #599484
4 bread-sized slices smoked Gouda cheese
FSA #5398
COOKING DIRECTIONS:
Yield: 1 Drink
Portion Size: 8 Fluid Ounces
INGREDIENTS FSA ITEM#
Swiss Miss® Powder 1 packet (1 oz.) FSA #25690
6 oz. Coffee FSA #435728
4 oz. Marshmallow Dessert FSA #402869
Topping
Graham Cracker – garnish
COOKING DIRECTIONS:
Rim coffee mug with graham cracker crumb. Put Swiss Miss in coffee mug.
Add hot coffee and mix well. Top with marshmallow topping. Granish with
graham cracker stick.
Spread each slice of the bread on one side with soft butter. Turn over and
generously spread with 1 tablespoon honey mustard. Place a slice of
Monterey Jack (mustard side up) on each bread slice. Top half the slices
(mustard /Jack side up) with 2 slices of bacon. Shingle 6 apple slices over
the bacon. Top remaining 4 slices (mustard/Jack side up) with a slice of
smoked Gouda. Assemble the sandwiches, pressing together and leaving
buttered side of bread exposed. Grill the sandwiches, cooking until golden
brown on one side, then flipping the sandwich over and browning. Cut
sandwich in half or quarters on bias. Serve immediately.
Halibut Dagwood Stacker
Seattle: 800-562-5317
Anchorage: 907-344-9400
www.fsafood.com
Seattle: 800-562-5317
Anchorage: 907-344-9400
www.fsafood.com
Chicken Carbonara Slammer