bringing more to the table

Transcription

November 2014
bringing more to the table
+ Hormel® Mary Kitchen® hash from production to consumer
+ Thanksgiving made simple with the Jennie-O® brand
+ HYPE ambassador program permeates Hormel
Foods locations
December 2009 [1]
In your words . .
‘‘
The people I work with are talented and
give their best every day. That makes me
feel good about my workplace.
’’
Jose Coronado
Day slicing supervisor
West Central Turkeys (Pelican Rapids, Minn.)
Jose has been with the company for 13 years. He
supports local youth soccer, fundraises for the American
Cancer Society, Relay for Life, Community Housing
Outreach and volunteers for the Pelican Rapids annual
turkey barbeque. He is currently working with the
team to improve the productivity of a retail
slicing line that was installed last spring. His
favorite Hormel Foods product is Hormel®
Black Label® bacon, which he likes to
wrap around stuffed jalapeños.
promise: All employees should trust and respect one another.
principles
performance
products
process
people
contents
2 Noteworthy news
8
4 SKIPPY® peanut butter
launches SKIPPY® YIPPEE™
marketing campaign
BRAND
6 Thanksgiving made simple
with the Jennie-O® brand
8 Hormel® Mary Kitchen®
hash from production to
consumer
6
© Hormel Foods Corporation 2014. Submit story ideas or comments to corporate communications, [email protected], or mail c/o
Corporate Communications, Hormel Foods Corporation, 1 Hormel Place, Austin, MN 55912-3680
10
10 HYPE ambassador
program permeates
Hormel Foods locations
12 Hormel Gatherings™ brand
expands to snack trays
13 Three Hormel Foods
products chosen for the
2014 Editors’ Picks List
14 Recipes
16 Retirements
17 In our plants
Hormel Foods. Our Way.
Building upon our heritage of innovation and quality, together we will elevate the everyday experience by making Hormel Foods the favorite part of any eating occasion.
mission Hormel Foods is a leading branded food company with a focus on profitable growth. Inspired by our founder’s charge to “originate, don’t imitate,” we market a balanced portfolio of highly differentiated quality products. We engage our employees by creating an environment where careers are fostered, people make a difference and integrity is absolute.
November 2014 [1]
Innovation
Innovation category added to the Best of
the Best competitions
Hormel Foods has added a third category to the annual Best of the Best
competitions to recognize innovation projects. The Innovation Best of the
Best addition was guided by founder George A. Hormel’s call to “originate,
don’t imitate” and the challenge issued by Jeff Ettinger, CEO, to reach $3
billion in total sales by 2016 from products created since 2000.
“We have a large goal set for the company with the $3B by 2016 challenge, and to meet it, we need to grow through innovation,” said Heather
Vossler, manager of innovation and new products process. “By adding an
innovation category to the Best of the Best competition we are recogniz-
‘‘
ing consumer-driven innovation within the company.”
We have a
large goal set for the
company with the $3B
by 2016 challenge,
and to meet it, we
need to grow through
innovation.
’’
Heather Vossler, manager of innovation,
new products process
This category is open to consumer- and foodservice operator-focused
projects including:
•
A new product;
•
Category impact;
•
Unique product offering to consumer/foodservice operator;
•
Creative consumer/foodservice operator engagement;
•
Creative partnership with another company; and
•
Innovative packaging changes.
The continuous improvement process (CIP) has been an integral part
of the Hormel Foods culture since the company was founded in 1891. The
three categories in the Best of the Best competition help celebrate the
company’s dedication to continuous improvement. Any product or process
improvement from the last year is eligible to compete for recognition as
the Best of the Best.
The three categories in the competition this year are:
Process Best of the Best
This new title refers to to indicate the traditional Best of the Best
competition, which recognizes improvement in existing processes.
Last year 745 projects were submitted for this competition.
Environmental Sustainability Best of the Best
news
This competition recognizes improvement projects that contribute to the
company’s environmental sustainability
goals. Last year 61 projects were submitted for this competition.
Innovation Best of the Best
This competition recognizes consumer/
foodservice operator-driven innovation.
[2] inside Hormel Foods | www.hormelfoods.com
Entries for the
companywide Process Best
of the Best, Environmental
Sustainability Best of the
Best and Innovation Best of
the Best competitions are
due Nov. 26.
Diamond Crystal Brands launches Café
Delight™ beverage enhancement products
Diamond Crystal Brands recently
Diamond Crystal Brands has
launched the Café Delight™ bever-
uniquely positioned this product
age enhancement products line.
line in the foodservice market by
This product line includes over 80
using a single brand across a mul-
products ranging from flavored
titude of products and formats.
beverage syrups in bottles and
“Our Café Delight™ products
individually-sized packets to dry
are the only brand that offers dry
sweeteners in several packaging
sweetener products in multiple
formats along with shake-on coffee
packaging formats, concentrated
flavor toppings.
beverage syrups, concentrated
Diamond Crystal Brands was in
sugar substitutes, on-the-go syrup
the process of developing its own
packets and coffee flavor toppings
brand of sucralose and all natural
with a unified brand look across
sweetener packets and saw the
them all,” Ewing said.
potential to create a full line of
The Café Delight™ product line
beverage enhancement products.
initially launched for foodservice,
“We reviewed other products
and the team is working with the
similar to sweeteners that were
Specialty Foods group to identify
growing at a faster pace,” said
any retail opportunities for the
Carol Ewing, director of market-
products.
ing, Diamond Crystal Brands. “The
Café Delight™ beverage enhanc-
specialty beverage category for
ers are produced at a variety of
coffees, teas and iced beverages
Hormel Foods locations including
is growing rapidly, so we created a
the Diamond Crystal Brands plants
whole array of products to be used
in Savannah (Ga.), Bremen (Ga.)
with beverages.”
and Duluth (Ga.) as well as Century
‘‘
Foods (Sparta, Wis.).
The specialty beverage category for
coffees, teas and iced beverages is growing
rapidly, so we created a whole array of
products to be used with beverages.
products
Carol Ewing, director of marketing, Diamond Crystal Brands
’’
November 2014 [3]
products SKIPPY® peanut butter
SKIPPY® peanut butter launches
SKIPPY® YIPPEE™ marketing campaign
T
Fans can connect with
the SKIPPY® brand through
the peanutbutter.com site;
on Facebook at
Facebook.com/SKIPPY; on
Twitter at the handle
@SKIPPY;
and on Pinterest at
pinterest.com SKIPPYbrand.
his fall,
the SKIPPY®
brand launched a new
multi-faceted regional ad
campaign, the brand’s first in more
than five years and the very first
under Hormel Foods ownership.
After undergoing global positioning research for the SKIPPY®
brand, Hormel Foods discovered
that consumers across the world
believe peanut butter is one thing:
simple fun. This led the company
to use the beloved SKIPPY®
brand to spread to peanut butterlovers everywhere. The simple
joy of eating peanut butter will
be brought to life across various
brand platforms, from marketing
to product innovations and in
the new multimedia advertising
campaign.
The SKIPPY® YIPPEE™ ad
campaign features interactive
social components on peanutbutter.com, an online “Fun
Button” and a 30-second
“Fun Factory” television
ad highlighting how the
fun gets into the peanut
butter. Throughout the
campaign, fans can use the
hashtag #SKIPPYYippee
to share their own
yippee moments and expressions
on social media, which will be
tracked using hashtags and clicks,
quantifying the increased fun
that the SKIPPY® brand brings to
consumers.
“Since acquiring the SKIPPY®
product portfolio in January
2013, Hormel Foods has taken
special care to cultivate and grow
the brand; we wanted to hone
in on the fun of enjoying peanut
butter,” said Luis Marconi, vice
president marketing, Grocery
Products. “The SKIPPY®
YIPPEE™ campaign is a fantastic
way to showcase the brand’s new
direction and revitalization under
Hormel Foods.”
The website and advertisements
are the first in a phased campaign,
‘‘
The SKIPPY® YIPPEE™ campaign is a fantastic
way to showcase the brand’s new direction and
revitalization under Hormel Foods.
Luis Marconi, vice president marketing, Grocery Products
with additional components to be
introduced in the coming months,
including a platform for usergenerated peanut butter art and an
interactive online game.
• Website and “Fun Button”:
The new “Fun Button” is hosted
on the updated SKIPPY® brand
desktop and mobile site, peanutbutter.com, as well as in rich
media and mobile iAds. Each time
the button is pressed, users receive
a random expression yippee from
the online content library, such as
an animated GIF, short video or
sound effect.
• “Fun Factory” ad: The “Fun
Factory” TV ad shows how
the SKIPPY® brand becomes the
fun peanut butter. As factory
worker Penny examines the peanuts, she chooses those with the
most personality to go into a jar
of SKIPPY® peanut butter, while
the un-fun peanuts are sent to a
boring office party.
Additional interactive digital
elements are planned through
2015, including the opportunity to
create one-of-a-kind peanut butter
“art” and a challenge to fans and
friends to play in a “Fun Factory”
’’
online game. The SKIPPY®
YIPPEE™ campaign and the “Fun
Button” will be promoted through
ad units appearing across a broad
mix of online media. n
above: Interactive social components on peanutbutter.com
November 2014 [5]
products Jennie-O® turkey
Thanksgiving made simple with the
Jennie-O® brand
T
below: Website videos instructing differ-
ent cooking and preparation methods for
whole turkeys
he makers of the
Jennie-O® brand recently
added a robust holiday
section to the brand website,
jennieo.com. This extension
to the website features five full
thanksgiving meal menus, tools to
help consumers prepare for their
celebrations and videos walking
through different cooking and
preparation methods for whole
turkeys.
Consumers can find the recipes
for a full table spread on the website in the following themes:
• Classic Thanksgiving;
• Southwestern Thanksgiving;
• Gluten-Free Thanksgiving;
• Easy Thanksgiving; and
• Modern Thanksgiving.
“We chose these five meal
themes based on digital and
social media insights,” said
Shelly Venenga, associate product
manager. “Our research showed
that consumers start planning for
Thanksgiving as early as July and
are often looking for full-menu
solutions.”
The holiday section will feature
a variety of quick videos that illustrate the proper techniques for
preparing, cooking and carving
whole turkeys. In addition, the
website provides calculators to
help consumers determine the
correctly-sized turkey for their
celebration and when to begin
thawing the turkey.
Cooking instructions and
thawing time are the most frequent questions consumers pose
to the Hormel Foods consumer
response department during the
holiday season. In the week before
Thanksgiving, consumer response
receives around 3,000 consumer
contacts, a 30 percent increase
over an average week. n
Thanksgiving
According to Heather Teisinger,
director of whole turkey sales,
Jennie-O Turkey Store
A whole turkey weighing between
12-14 pounds
is the most popular size
purchased during the holidays.
#
1
Jennie-O Turkey Store sells
NEARLY
10,000,000
WHOLE TURKEYS
for the holiday season.
MBER
NOVE
DECEMB
ER
Consumers are choosing
THE EASE
of the
®
Jennie-O Oven Ready™
whole turkey
with increasing frequency.
November 2014 [7]
products Hormel® Mary Kitchen® hash
Hormel® Mary Kitchen® hash from
production to consumer
F
50%
45%
40%
35%
30%
25%
20%
15%
10%
65 years, Hormel® Mary Kitchen® hash has been a
family-favorite breakfast food. Hormel Foods is preparing to
reinvigorate the brand in 2015 to capitalize on the current popularity of hash.
“We are seeing hash everywhere today. There are restaurants whollydevoted to hash, and it is frequently shown on popular cooking shows,”
said Matt Cizik, product manager, Grocery Products. “Hormel® Mary
Kitchen® hash is an on-trend product that we see as the next big thing
in the center of the store.”
In 2015, the company plans to refocus efforts on the brand, starting
with consumer research.
“Research will help us understand our brand equity, as we seek to
innovate new Hormel® Mary Kitchen® hash products for millennial
consumers and lower income channels,” Cizik said. “We are also going
to be partnering with Hell’s Kitchen in Minneapolis, Minn., for insights
on product development.”
Hash is a traditional breakfast food that is high in protein and each
serving of Hormel® Mary Kitchen® hash contains between 18-21 grams
of protein. Recent research from the University of Texas suggests that
consumers should
balance their intake
Percent Protein Consumed by Day Part
of protein across all
meal occasions for
optimal muscle health.
Balanced protein
intake can also help
consumers feel full
longer, but most are
still heavily consuming
protein at dinner.
or the last
5%
0%
Breakfast
Lunch
Actual Consumption
Dinner
Snacks
Recommendation
Source: The NPD Group’s National Eating Trends®
Stockton Plant
The Stockton Plant produces a
variety of products, including
Hormel® chili, Dinty Moore®
beef stew, Stagg® chili, Hormel®
Mary Kitchen® hash, as well
as many private label items.
Approximately 120 employees
work at the facility.
Where is Hormel® Mary
Kitchen® hash produced?
It is produced at the Beloit
(Wis.) Plant and the Stockton
(Calif.) Plant.
Jimmy Coleman, cook kettle operator, Stockton Plant
Jimmy is responsible for properly mixing and cooking product
in the kettles before they are
canned. During one shift, he
typically cooks enough product
to can more than 190,000 cans of
Hormel® Mary Kitchen® hash.
Matt Cizik, product
manager, Grocery Products
Andrea Stetzer, senior
product development
scientist, R&D (Austin,
Minn.)
Andrea preforms a variety of
tasks ranging from formula development and coordinating ingredients with suppliers to running
line trials in the plants. She will
be working with the team on any
new formulas or formulations of
Hormel® Mary Kitchen® hash.
Matt develops a consumer-driven
brand strategy that identifies consumer needs. He aims to continuously generate profitable growth
for the company and is responsible
for leading the cross-functional
team that brings Hormel® Mary
Kitchen® hash to the marketplace. n
Try this favorite recipe from
www.hormelfoodsrecipes.com.
$
© 2014 Hormel Foods, LLC
Retailer:
indicate
price here.
(max. value
$2.00)
RETAILER: Hormel Foods Sales, LLC will reimburse you the specified value of the
coupon plus 8¢ handling if submitted in compliance with our Coupon Redemption
Policy (available at www.hormelfoods.com). Coupons not properly redeemed will be
voided. Void where prohibited. Cash value 1/40¢. Send Coupon to: Hormel Foods,
P.O. Box 880444, El Paso, TX, 88588-0444.
Make 3 indentations in hash;
break egg into each. Cover; cook
10 minutes or until eggs are set.
3 servings
CONSUMER: Limit one coupon per purchase of specified product(s). Void if copied,
sold, exchanged or transferred. Consumer is responsible for any sales tax.
In large skillet, cook hash
mixture over medium heat until
heated thoroughly. Reduce heat
to low.
(maximum value $2.00)
In bowl, toss together hash and
hot sauce.
one dozen eggs with purchase of any one (1)
®
15 oz. can of MARY KITCHEN hash
3 large eggs
FREE
3 drops hot pepper sauce
MANUFACTURER COUPON
1 (15-ounce) can Hormel® Mary
Kitchen® corned beef hash
BRAND
Sunshine Hash
EXPIRES 12/31/14
BRAND
people Hormel Young Professionals Enterprise (HYPE)
HYPE ambassador program
permeates Hormel Foods locations
H
HORMEL YOUNG PROFESSIONALS ENTERPRISE
ormel
Young
Professionals Enterprise
(HYPE) is the first
employee resource group (ERG)
to establish an ambassador program, which originated in order to
drive involvement outside of the
Corporate Office (Austin, Minn.).
The program designates employees
in different regions to advocate for
HYPE and lead events and activities
in that area.
In May this year, five locations
were selected to participate in the
first phase of the program. In just
a few months, the ambassadors
connected with other locations in
their geographical area, held various events for coworkers, families
and friends, and more than doubled
the HYPE membership throughout
their regions.
These locations were selected
based on current HYPE membership and spread throughout the
country. A monthly conference
call is held with all ambassadors
to stay informed with what each
area is organizing around the
country and generate ideas for
future events and learnings.
“The HYPE ambassadors
have accomplished a great deal
in just a few months,” said
Adam Stange, senior general
accountant, and recruitment
and retention chair for HYPE.
“They have held various events
and even raised $480 for the
Kiss the Pig for CARE fundraiser
competition to support HYPE
at the Corporate Office. What
the ambassadors have been able
to accomplish in such a short
period of time has been truly
remarkable!”
Read on for more information about what the ambassador
programs around the country are
doing for HYPE! n
Bethlehem, Pa.
Nick Hedeman, customer trade marketing manager (previous
ambassador) and recently appointed ambassador Marisa Herrera,
sales representative, consumer products sales (CPS)
The Bethlehem region recently held a lunch to discuss HYPE’s mission
and how this office can be more involved. Currently, Bethlehem HYPE
members have split into four groups representing each of the HYPE pillars, and they will work with the HYPE board to ensure each pillar
is addressed in the region. A group of 11 team members recently competed in a Spartan Race in order to challenge themselves and build
comradery. The team also played a round of footgolf this fall, which is like
above: Bethlehem HYPE members
golf, except using soccer balls. This event was put on by the recruitment
and retention committee.
Cincinnati, Ohio
Megan Kubsch, senior customer executive
The Cincinnati region HYPE members held a kickoff event in
July at the Reds game. The group also sponsored an event to
volunteer for Habitat for Humanity and is working on establishing committees to focus on the four HYPE pillars.
“HYPE’s presence has elevated the Cincinnati region to a
place where young Hormel Foods professionals want to be,”
said Eric Gudgel, customer business manager.
Chicago, Ill.
Aly Klein, territory manager
In the Chicago area, Klein has worked to bring together the
three sales divisions and three plants and recently organized
a regional softball tournament between all four locations (the
Beloit (Wis.) Plant, Creative Contract Packaging (Aurora, Ill.),
the Chicago (Ill.) sales office., and Rochelle (Ill.) Foods) with a
barbeque hosted by the Chicago sales office.
Los Angeles, Calif.
Shane Ward, territory manager
front row (left to right): Eric Gudgel, customer business
manager Kroger, meat products, CPS; Tyler Rosberg, territory manager, foodservice; and Robert Wahlert, associate
category development analyst, CPS
back row: Steve Simmons; Jeremy Geiser, Kroger customer
business manager, Grocery Products, CPS; Kyle Dearduff,
senior customer executive, meat products, CPS; Megan
Kubsch, senior customer executive, CPS; Angela Ozar,
category development analyst, CPS; Anita Walker, sales representative, CPS; and Colby Strilaeff, territory
manager, foodservice
The Los Angeles HYPE team includes Hormel Foods sales,
MegaMex Foods (Orange, Calif.) and Farmer John (Vernon,
Calif.). In August, 25 HYPE members and their families
attended an Angels baseball game. One of their major goals is
to give employees at different offices around LA the chance to
meet and network. The team recently co-hosted a networking
event with Women Our Way. Upcoming plans include working
with Tracey Altman, vice president of innovation and insights,
MegaMex Foods, to discuss her recent millennial research as
well as a community service project.
“A special thank you from the HYPE LA team goes out to
Jeff Frank, president and CEO of MegaMex Foods, Santiago
Severi, director of administration and human resources,
MegaMex Foods, and Bob Jones, vice president of human
resources, Farmer John, for their added support in help-
above: The Los Angeles area HYPE team
ing HYPE gain traction in LA!,” said Shane Ward, territory
manager.
San Francisco, Calif.
Nikki Craig, customer executive
With HYPE’s support, the San Francisco (Calif.) sales office
raised more than $3,000 to go toward supplying and stuffing
more than 250 backpacks and school supplies for low income
students in Oakland, Calif. They partnered with the Lend-aHand organization, which is a non-profit based out of Oakland.
A few HYPE members also spoke to employees at the Stockton
(Calif.) Plant about HYPE and other ERGs available to them,
provided pizza and discussed future community service opportunities. One of their future goals will be to focus their efforts
on the technology and professionalism pillars.
above (left to right): Miguel Ramos, associate category development analyst, CPS; Dee Johnson, founder of Lend A Hand
Foundation; Nikki Craig, customer executive, CPS; Jessica
Gillespie, Acosta; and Trey Pick territory manager, foodservice
November 2014 [11]
products Hormel Gatherings™ snack trays
Hormel Gatherings™ brand
expands to snack trays
‘‘
Our snack trays are the fastest-growing
piece of the portfolio
as protein snacking
continues to be a major
consumer trend.
’’
Mark Beierle, associate product manager,
meat products
T
his fall, the company’s
of snack trays is
being rebranded under the
Hormel Gatherings™ label.
Last year, Hormel Foods
launched the Hormel Gatherings™
brand to reposition the company’s
line of party trays as a solution
to a casual gathering event. After
a year of positive feedback from
customers and consumers, the
company decided to rebrand the
rest of the party tray portfolio.
“When it comes to snacking,
convenience and versatility are
absolutely necessary to appeal
to the consumer. That is exactly
what these products provide — a
versatile, protein-based snack that
is both immediate and delicious,”
said Mark Beierle, associate
product manager, meat products.
“Our snack trays are the fastestline
growing piece of the portfolio as
protein snacking continues to be a
major consumer trend.”
In addition to rebranding the
snack trays, all meat and cheese
components will be packaged in
the same five-ounce pouches that
are used in the party trays. This
provides the plants operational efficiencies and simplified production
management.
Hormel Gatherings™ snack trays
are produced at different locations
depending on the type of meat
in the tray. Trays with ham and
turkey are produced and assembled
at Osceola (Iowa) Food. Trays
containing pepperoni and salami
are produced at co-packer Reichel
Foods (Rochester, Minn.). The
products are available in the deli
or grab-and-go sections of grocery
stores across the United States. n
Current snack tray varieties include:
Hormel® smoked turkey
Hormel® pepperoni
and Sargento mild
bites, Sargento
Cheddar cheese and
Hormel® pepperoni,
colby jack cheese
butter crisp crackers
and pretzels
Hormel® hard
salami and butter
crisp crackers
[12] Hormel® pepperoni
Hormel® honey ham
with Sargento mild
with Sargento mild
Cheddar cheese and
Cheddar cheese and
performance Progressive Grocer Editor’s Picks
Three Hormel Foods products chosen
for the 2014 Editors’ Picks List
E
ach year,
the editorial team at Progressive Grocer chooses the best
new products introduced during the previous year for their Editors’
Picks List. This year, 600 products were submitted to the editors
and judged on innovation, taste and value; 136 were chosen as winners.
According to the article, this year’s Editors’ Picks products were trendy,
convenient and tasted great.
The list featured three Hormel Foods products: Herdez® bowls, Lucille’s
Smokehouse Bar-B-Q® beef tri-tip from Farmer John (Vernon, Calif.) and
SKIPPY® singles.
Here is what the editors had to say:
Herdez® bowls
MegaMex Foods (Orange, Calif.) brings authentic Latin flavor profiles to its
Herdez® branded line of meal bowls, a fresh take on frozen microwavable
meals. They’re simple and quick to prepare for lunch or dinner. We particularly liked the carnitas and charro beans, and the pork chile Colorado. Also
available are beef barbacoa, chicken chipotle with Spanish rice, chicken
mole with cilantro rice, chicken tinga with spanish rice, pork al pastor, and
pork chile verde.
Lucille’s Smokehouse Bar-B-Que® beef tri-tip from Farmer John
Low-and-slow taste from heat-and-eat meat? Crazy but true, and this succulent beef tri-tip from Farmer John, co-branded with the California-based
Lucille’s Smokehouse restaurant chain, delivers on barbeque taste
with the bonus of convenient prep. The fully cooked USDA Choice
beef tri-tip is seasoned and reputedly smoked for hours, for a tender, moist and flavorful pre-sliced product.
SKIPPY® singles
Putting a consumer favorite in a more convenient format makes
this product a winner for us. These SKIPPY® single-serve cups are
great for on-the-go snacking, portion control, and easy dipping or
spreading. The product comes in clear resealable canisters of six
individually sealed 1.5-ounce cups. SKIPPY® singles are available
in two varieties: creamy peanut butter and natural
creamy peanut butter spread, the latter of which is
100 percent natural and free of preservatives, artificial flavors or colors. n
November 2014 [13]
products Thanksgiving leftovers
Turkey chipotle chili soup
hands-on time: 15 minutes | total time: 1 hour | serves: 8
Everyone loves the
traditional Thanksgiving
meal, but sometimes the
best part of the meal is
enjoying leftovers the next
day. This year, try a few
new ways to shake up your
taste buds with these easy
ideas for leftovers.
2 cups frozen corn kernels,
thawed
1 tablespoon olive oil
1 cup chopped onion
4 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 to 3 Embasa® chipotle
chilies, chopped plus
2 tablespoons sauce
1 (15-ounce) can black
beans, rinsed and drained
1 (15-ounce) can navy or
great northern beans,
rinsed and drained
1 (16-ounce) jar Herdez®
salsa
6 cups low-sodium chicken
or turkey broth
2½ cups chopped
leftover Jennie-O®
Oven Ready™ turkey
1 teaspoon sugar
¼ cup chopped
fresh cilantro
sour cream, if desired
In large skillet, heat oil over medium-high heat. Add onion
and garlic; cook 5 minutes or until softened. Add chili powder, cumin and chipotle chilies with sauce. Cook 1 minute
or until fragrant. Add beans, corn, salsa, broth, turkey and
sugar. Heat 15 minutes or until hot. Stir in cilantro. Top
with sour cream, if desired.
Nutritional information per serving:
Calories: 230
Protein: 13g
Carbohydrate: 38g
Fat: 4.5g
Cholesterol: 0mg Sodium: 860mg
For more recipes, visit:
www.hormelfoodsrecipes.com
Visit the Hormel Foods Recipes page on Pinterest at:
http://pinterest.com/hfrecipes/
web
Cranberry, turkey & brie wrap
Cranberry, turkey & brie wrap
hands-on time: 15 minutes | total time: 30 minutes| serves: 2
3 tablespoons cranberry jelly
1 cup shredded leftover
Jennie-O® Oven Ready™ turkey
2 CHI-CHI’S® whole wheat flour
tortillas
½ cup leftover stuffing
12 asparagus spears or green
beans, cooked until just tender
2 ounces Brie cheese, thinly sliced
Leftover gravy, if desired
Spread jelly over one side of each tortilla. Place asparagus, turkey, stuffing and cheese down the center of both tortillas. Roll
up to enclose filling. Spray grill with cooking spray. Cook 5
minutes on each side or until crisp. Serve with gravy, if desired.
Calories: 420 Protein: 33g Carbohydrate: 45g
Fat: 12g
Three cheese turkey pasta bake
hands-on time: 20 minutes | total time: 1 hour | serves: 8
3 cups rigatoni pasta
1 tablespoon olive oil
1½ cups chopped onion
3 cups sliced mushrooms
4 garlic cloves, minced
1 (24-ounce) can diced tomatoes, undrained
½ cup sun-dried tomato pesto
2 cups chopped leftover
Jennie-O® Oven Ready™ turkey
1 (14-ounce) can artichoke
hearts, drained and coarsely
chopped
½ cup shredded mozzarella
cheese
Balsamic mustard dressing
Three cheese turkey pasta bake
½ cup shredded white
Cheddar cheese
½ cup freshly grated
Parmesan cheese
1 cup dry breadcrumbs
Heat oven to 375°F. Spray 13x9-inch casserole with cooking
spray; set aside. In large pot, cook pasta according to package
directions. Return pasta to same pot. While pasta is cooking, in
large skillet, heat oil over medium-high heat. Add onion, mushrooms and garlic. Cook 5 minutes or until onion is softened,
stirring occasionally. Add tomatoes and pesto. Cook, uncovered,
15 minutes or until sauce is thickened, stirring occasionally. Add
turkey and artichokes. Add turkey mixture to pasta. Stir until
combined. Spoon into prepared casserole. In small bowl, combine
cheese and breadcrumbs. Sprinkle over pasta. Bake, uncovered,
30 to 40 minutes or until cheese is golden brown.
Fat: 8g
Turkey & green bean stir-fry
hands-on time: 15 minutes | total time: 30 minutes | serves: 4
⁄3 cup low-sodium chicken broth
2 ounces thick rice noodles
1
1 tablespoon canola oil
1 teaspoon cornstarch
1 onion, cut into wedges
3 cups cubed leftover Jennie-O®
Oven Ready™ turkey
1 tablespoon finely grated ginger
4 cloves garlic, minced
8 ounces green beans, trimmed
and cut into 1-inch pieces
Turkey & green bean stir-fry
6 green onions, cut into 1-inch
lengths
¼ cup natural almonds, toasted
⁄3 cup House of Tsang classic
stir-fry sauce
1
®
Place noodles in heatproof dish. Cover with hot water. Let stand
20 minutes or until softened; drain. Meanwhile, in wok or large
skillet, heat oil over medium-high heat. Add onion, ginger, garlic
and beans. Stir-fry 3 minutes or until beans are almost tender
but still crisp. In small bowl, combine stir-fry sauce, broth and
cornstarch. Add noodles, turkey and sauce mixture to wok. Stirfry until hot. Add green onions and almonds.
Fat: 0.5g
November 2014 [15]
retirements
gift center featured items
Hormel & Co. T-shirts
(item #7238)
‘‘
Turn back time with
the Hormel & Co. Pork
Packers logo on a black
T-shirt. Available in men’s sizes
S-3XL (runs small)
There is life after retirement and it is better.
Catherine Pulsifer
’’
Bradley Amdahl, 30 years
Retired Sept. 30
Austin (Minn.) Plant
Daniel Ash, 30 years
Retired Sept. 30
Mitzi Beatty, 35 years
Retired Oct. 24
Fremont (Neb.) Plant
Activities: Baking, loving my kids
and grandkids, reading, watching
Husker football and watching nature
Anthony Belak, 25 years
Retired Sept. 29
Activities: Collecting comics and
guns, fishing, motorcycles and
shooting pistols and rifles
James Brooks, 33 years
Retired Sept. 30
consumer products sales, Charlotte (N.C) sales office
Activity: Golf
retail price $16 | employee
& retiree price $12.80
Red Hormel Foods pen
(item #7577)
Craig Hunt, 27 years
Retired Sept. 26
Jennie-O Turkey Store Barron
(Wis.) Plant
Daniel Hynek, 20 years
Retired August 27
Activities: Helping friends and
neighbors with projects,
relaxing, walking, watching TV
and yard work
Jane Rhodes, 38 years
Retired Sept. 19
Diamond Crystal Brands,
Savannah, Ga.
William Tasler, 37 years
Retired Sept. 30
foodservice sales, Baltimore, Md.
Activities: Competitive
billiards and pool tournaments, enjoying time with
family and friends and
investments
Translucent red pen with
clear rubber grip and
black gel-ink. Hormel
Foods logo printed in
white on barrel of pen.
retail price $3 | employee &
retiree price $2.55
Hormel Foods flashlight
(item #7556)
Safely light the way at
home, on the road or
in the great outdoors.
Chose from silver or
camouflage both with
the Hormel Foods logo laser
engraved on side. 14 ultra bright white
LED's, AAA batteries included, 100,000
hours LED life cycle rating. 5¾ inch wide
& 15⁄8 inch diameter
retail price $18 | employee &
retiree price $15.30
Location:
701 18th Ave. N.W. in Austin.
Mailing address:
1 Hormel Place, Austin, MN, 55912-3680
Richard Chinander, 30 years
Retired Sept. 26
Phone numbers:
507-437-9898 or 1-800-LUV-SPAM (1-800-588-7726)
Activities: Fishing, hunting, traveling
with wife, visiting children, grandchildren and great-grandchildren
and pastoring the Lighthouse of
Hope Church in Austin
Fax:
507-437-9803
Wayne Griffith, 20 years
Retired Sept. 30
Gift center business hours:
8:30 a.m. - 4:30 p.m. Monday through Friday
A variety of merchandise with the SPAM
brand and the Hormel Foods mark is
available. Shipping and handling charges
are determined by the total value of the
order. Orders up to $10 will be charged $5
for shipping; orders totaling $10.01 to $30
will be charged $7; orders totaling $30.01
to $50 will be charged $9; and orders
totaling $50.01 to $99.99 will be charged
$10. For orders over $100, please call
for pricing. American Express, Discover,
Mastercard and Visa are accepted. Shop
online at store.spam.com.
®
In our plants . .
‘‘
Thank you to all who volunteer
and help make our communities
even better places to live.
’’
Glenn Leitch, president,
above (left to right): Paula Bredberg, vice chair, Willmar Area Community
Foundation (WACF) board; Matt Schrupp, Jennie-O Turkey Store Willmar Ave.
Plant Manager and treasurer, WACF Board; Glenn Leitch, president, Jennie-O
Turkey Store; and Terry Tone, board member, WACF
J
ennie-O
Turkey Store employs around 6,600 employees at the
Corporate Office (Willmar, Minn) and plant locations.
In 2014, Jennie-O Turkey Store was recognized for the company’s
commitment to the Willmar, Minn., community with a Community
Builder Award from the Willmar Area Community Foundation.
“When we serve in our communities, we not only do it through cash
and product donations, but also with extensive volunteer time and
effort, and the work that we do is recognized and appreciated,” said
Glenn Leitch, president, Jennie-O Turkey Store. “Thank you to all who
volunteer and help make our communities even better places to live.”
Since November 2012, Jennie-O Turkey Store has made over 1,100
donations of cash or product to support organizations and activities
in and around the communities where Jennie-O Turkey Store facilities
are located.
November 2014 [17]
Since November 2012, Jennie-O Turkey
Store has made over 1,100 donations
of cash or product to support organizations and activities in and around the
communities where Jennie-O Turkey
Store facilities are located.
™
Trademark of American Soybean Association
This magazine is printed by Smyth Companies Inc.,
a LIFE environmental standard certified printer.

bringing more to the table

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