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30 Thurston Drive Wallingford, CT 06492 www.thurstonfoods.com Phone (203) 265-1525 Fax (203) 284-0712 Points effective December 1-31, 2009 218434 Thurston Foods.indd 1 11/18/09 12:54:37 PM 36164 40/4 OZ CHIC BRST FILLT CKD GRILL 50 Points 36186 2/5 LB CHIC TENDR BRD J-CRMB FC 100 Points 36182 1/10 LB CHIC TENDER FRITTER HS 50 Points 36183 1/12 LB CHIC WING DITTIES 7-12/LB 50 Points 36177 145/1.1Z CHIC STRIP GOLD BRD FC 100 Points 36194 1/10 LB CHIC STRIP J-CRUMB FC 100 Points Great id Bayou D The Dipp eas ip from th e Chefs ing Sauc at Brak 1 cup Extr e ebush 1 cup Sou a-heavy m ayonnaise ¼ cup Sp r cream ic ¼ cup Gre y Creole mustard 1 Tbsp. Ta en onion (minced 2 tsp. Cajubasco ) n season ing (Cajun Method: Magic) 1. In a me 2. Refrige dium bowl thorou rate for 30 gh minutes bly mix together all efore serv ingredien ing. ts. Rum Ru Avocado, Habanero Raita Great id nn eas fro er Dippi Great ideas from the Chefs at Brakebush The Dipp m the C n hefs a g Sauce in 1 quart B g Sauce t Brake The Dipping Sauce BQ sauce bush 1/3 cup W (prepared 1 cup Ma hite rum ) ¾ cup Plain Yogurt 1 cup Cru ngo (pure 1/3 cup Avocado, fresh (diced) shed pinee) 1 tsp. Lemon juice apple (ca Method: nned, in s ½ tsp. Habanero pepper (ﬁne dice, no seeds) yrup) 1. Cook c 1 tsp. Cilantro instructio hicken to ¾ tsp. Cumin internal te 2. Mix togns. mperature of 165 de ¼ tsp. Salt, Kosher 3. Use as ether ingre grees per Pinch White pepper dipping sa dients. uce or tos s to coat Method: chicken. 1. Combine yogurt, salt, pepper, cilantro and cumin powder in a bowl and mix well. 2. Dice Avocado and toss with the lemon juice. Fold avocado into the yogurt mixture and chill for at least 30 minutes. 218434 Thurston Foods.indd 2 11/18/09 12:54:48 PM Dominex 37560 1/10 LB EGGPLANT BRD ROUND 50 Points 37540 1/10 LB EGGPLANT RND BATTERED 50 Points 39136 4/3 LB 37555 1/10 LB APPET SHRIMP WONTON 21-25 150 Points EGGPLANT NAPLES BATTD 50 Points Introducing NEW Tiki Island Wonton Shrimp - a fun ﬁnger food that gives your customers a break from the ordinary. We wrap our premium large shrimp in a 37556 2/5 LB uniquely seasoned, crispy, crunching wonton coating that's perfect for dipping EGGPLNT PARM BITES VG 100 Points and munching! 39057 2/5 LB EGGPLANT FRIES BREADED 100 Points Fried Eggplant Steaks Eggplant Cutlet in a pita with salad of roasted peppers, olives, fetta and garbanzo. Ingredients: 6 Dominex Breaded Itl. Eggplant Cutlets 2 cups Grilled red peppers 1/2 cup Olives, halved 4 oz. Feta Cheese, crumbled 2 Tbsp. Fresh Oregano 6 Pita Breads 1/2 cup Garbanzo Beans 1/4 cup Balsamic Vinegar 2 Tbsp. Minced garlic 4 Tbsp. Soy sauce 1/2 cup Olive oil To taste Salt and pepper Instructions: 39476 4/25 CT 1. Cut red peppers into 1/2 inch pieces and transfer to a large bowl. APPET CHICKEN KABOB KOSHR 100 Points 2. Add the fetta cheese, olives, beans, and chopped oregano. Toss and Cubes of all white meat bound on a skewer. Alternate pieces of green bell season with salt and pepper. pepper and pineapple. Lightly marinated. Fully raw product. Ready to Cook. 3. Whisk vinegar, garlic, and soy sauce in small bowl, then gradually whisk in half of the olive oil. Season dressing with salt and pepper. 39477 4/25 CT 4. Heat the rest of the olive oil in saute pan and carefully add the APPET BEEF KABOB 100 Points Dominex Breaded Eggplant Cutlets. Cook for 2 minutes on each side. Tender pieces of cubed beef bound on a skewer. Alternate pieces of green bell Place 1 Dominex Eggplant Cutlet in a pita, spoon in salad, and drizzle pepper and mushroom. Lightly marinated. with dressing. Garnish with oregano. Serves 6 218434 Thurston Foods.indd 3 11/18/09 12:54:55 PM 35334 36/8 OZ CHIC 1/4"S COOKED 250 Points • Turn out great rotisserie-style chicken without the equipment. • Fully cooked and oven roasted. 36880 1/6 LB PASTA BRD CHEESE RAVIOLI 25 Points 36166 2/5 48CT CHIC FILT SMK FC 250 Points 37020 200/.65Z Smoked Grill Marked Boneless, Skinless Whole-Muscle Chicken Breast Filets, PASTA RAVIOLI MUSHROOM CK 25 Points Fully Cooked • Versatile as an entrée or ingredient during every meal occasion. 37192 300/.65Z • Fully cooked and grill marked for quick and easy preparation. PASTA RAVIOLI CHEESE CKD 25 Points • Eliminates preparation steps, which leads to less handling of product and reduced risk of cross-contamination. 37230 100/1.25 PASTA RAVIOLI CHSE LG CKD 25 Points 37235 200/.65Z PASTA RAVIOLI MEAT CKD 25 Points David's Cookies 37335 3/2.5 LB PASTA RAVIOLI MUSH RD CKD 25 Points 41867 80/4.5OZ 37480 1/7.5 LB COOKIE DGH TRIPLE CHOC. 100 Points PASTA RAVIOLI SEAFOOD CKD 25 Points Decadent to say the least! This cookie is made from David's Famous Chocolate Chunk Cookie Dough then generously topped with Hershey's Kisses, Semi Sweet Chunks and Milk Chocolate Chunks. Prosciutto, Peas & Asparagus 41868 80/4.5OZ Prep Time: 15 min. Cook Time: 10 min COOKIE DGH REESE PB CHUNK 100 Points Ready In: 25 min. Servings: 5 Peanut Butter lovers beware. This oversized cookie is made with broken pieces of real Reese's Peanut Butter Cups and Reese's Peanut Butter Chips. A INGREDIENTS: memorable experience that keeps them coming back 4 tbs. extra virgin olive oil 4 oz prosciutto, chopped (optional) 41232 48/4 OZ 2 bunches of scallions, thinly sliced BROWNIE CHEESECAKE 100 Points 2 lb. asparagus, tough stalks removed and sliced diagonally, about 1" long 40703 1/10 LB 7 oz / 1 1/2 cups shells peas RUGULAH DGH CINN RAI 100 Points Salt and pepper 3 oz / 6 tbs. freshly grated Emmental (Switzerland Swiss) cheese 40702 1/10 LB DGH RUGLAH APRI CSHW 100 Points DIRECTIONS: Sauté prosciutto and onions until onions are translucent, be sure not to 40701 1/10 LBS 'crisp' the prosciutto. Add the asparagus and peas, cover and simmer DGH RUGULH RAS/WALNT 100 Points for about 20 minutes, adding about 4 ﬂ oz / 1/2 cup of water. Salt and Pepper to taste. Serve with CARLA'S straight or string cut pasta's, all 39943 2/20 CUT cuts, all ﬂavors, it is also good on all varieties of CARLA'S Tortellini, CHEESECAKE NY BANQUET 10" 100 Points Tortelloni, Cavatelli, Gnocchi, Ravioli, Shells, Manicotti. 39915 2/12 PK Variation: As a last step add 1 cup Heavy Cream, simmer until ﬂavors CHEESCAK MINI PUMPKIN 100 Points are blended. 218434 Thurston Foods.indd 4 11/18/09 12:55:03 PM Cape Cod Potato Chips 11765 120/.5 Z CHIP 40% REDUCED FAT 25 Points Redco 22000 6/20 CT SALADA TEA BAGS GREEN TEA DECAFE 12 Points 22016 6/20 CT SALADA TEA GREEN VARIETY PACK 12 Points 22017 1/6 FILL TEA CHEST FILLED [SALADA] 150 Points 22030 4/24/1 Z SALADA TEA BAGS ICED 50 Points 22045 10/100CT TEA BLK ENV/WTAG REDROSE 34 Points 22060 24/12 OZ SALADA TEA ICED MIX POUCHES 50 Points 22090 10/100CT TEA BLK W/ENV&TAGS SALADA 50 Points 22105 10/100CT DINERS TEA W/ENVELOPE 25 Points 22115 6/20 CT SALADA TEA GREEN BAGS W/ENVELOPE 12 Points 22120 5/100 CT SALADA TEA BAGS DECAF W/ENVELOPE 25 Points Green Tea and the Flu Made with the highest quality fruit, our pie ﬁllings Flu is a contagious infection of the nose, throat and lungs caused by the inﬂuenza offer more versatility and fuller ﬂavor for use in virus. Every year during the late fall and winter, outbreaks of ﬂu, usually caused cobblers and topping. Enjoy the attractive real fruit by a single strain of the virus, spread rapidly throughout the world. Because the appearance and the consistent ﬂavor and fruit strain is constantly changing, the virus that causes the outbreak each year is a character you desire. little different than ever before. But the results of these many strains of ﬂu are the same: In the U.S. alone, tens of millions of Americans (5% -20% of us) are Tempting Tips infected with ﬂu every year, causing an estimated 70 million missed work days, 38 • Mix Pie Filling with softened cream cheese to create a blended bagel or million missed school days and 200,000 hospitalizations every year. mufﬁn spread. • Stir Pie Filling into pancake batter before cooking. Can green tea, with its antiviral properties, do anything about the ﬂu? • Serve warm Pie Filling as a side with sausage for brunch. Scientists in Japan decided to put it to the test. The volunteers, 124 elderly nursing home residents at least 65 years of age who had received the ﬂu vaccine, 17180 6/10 were divided into two groups. Each gargled three times a day for three months: FILL APPLE PIE 50 Points one group with a tea catechin solution, the other with a solution containing no catechins. 17210 6/10 At the study's end, just slightly over 1 percent of those who gargled with the GLAZE APRICOT 50 Points catechin solution had contracted the ﬂu compared to ten times as many who gargled with the non-catechin solution. And remember, all of these people had 17200 6/10 received the ﬂu shot! FILL BLUEBERRY PIE 50 Points Clearly, when it comes to ﬂu, prevention is the best medicine. So keep drinking 17220 6/10 your green tea! FILL CHERRY PIE 50 Points Yamada H, Takuma N, Daimon T, Hara Y. Gargling with tea catechin extracts for the prevention of inﬂuenza infection in elderly nursing home residents: a prospective 17360 6/10 clinical study. J Altern Complement Med 2006;12(7):669-72 FILL STRAWB RHUB PIE 50 Points 218434 Thurston Foods.indd 5 11/18/09 12:55:10 PM 35639 102/3.25 EGGS TRK/SAUS/CH QUESD IW 25 Points 41494 144/3.25 MANUFACTURE REBATE FRNCH TST CIN/GLZ W/GR IW 25 Points up to $500 1/1/09 - 12/31/09 30502 12/12 CT EGG HARDCOOKED PILLOWPACK 25 Points 14745 6/36 OZ RICE FIESTA MEXICAN MIX 90102 72/3.5 Z EGGS GARDN WESTRN OMELLET 25 Points 17920 6/36 OZ COUS COUS PLAIN 90103 15/2 LB EGGS HEALTH MORN CHOLS/FR 15 Points 14820 6/36 OZ RICE WILD LONG GRAIN Town Dock The Town Dock is the largest wholesale purchaser of calamari on the East Coast. Located on the water in Point Judith, Rhode Island, we specialize in the ﬁnest calamari, ﬁsh ﬁllets, and a variety of Hand-deboned, solid skinless breast ﬁllets, North Atlantic fresh whole ﬁsh. marinated with our Naturelle® process and 34506 10/2.5LB ﬂattened to ensure even, consistent cooking. Ready CALAMARI TUBES ONLY 5-8 63 Points to cook frozen or thawed. Serving suggestions: perfect for any menu for frying, grilling, sautéeing 34507 10/2.5LB or as an addition to main dish entrées. CALAMARI TUBE & TENT 5-8 63 Points 36289 53/3 OZ 34508 10/2.5LB CHIC BRST FILT NATURL RAW 25 Points CALAMARI RINGS&TNTACL 5/8 63 Points 36290 40/4 OZ 34510 20/2.5 # CHIC BRST FILT NATURL RAW 25 Points CALAMARI 3-5 T&T IMPORTED 125 Points 36292 28/5 OZ 34512 20/2.5# CHIC BRST FILT NATURL RAW 25 Points CALAMARI 5-8 T&T IMPORTED 125 Points 36294 24/6 OZ 34516 20/2.5# CHIC BRST FILT NATURL RAW 25 Points CALAMARI 5-8 TUBES IMPORT 125 Points 218434 Thurston Foods.indd 6 11/18/09 12:55:13 PM 44540 2/13#AVG PORK LOIN BNLS NETTED BRT 25 Points Produced from14/18 Super Select boneless pork loins, injected with a special low sodium seasoning to make it particually useful to the healthcare industry. 43330 2/11#AVG HAM FLEUR DE LIS BNLS 25 Points SUGGESTED USE Perfect for Center of the Plate and Carving stations. Can be shaved or sliced for sandwiches. 35922 20/6 OZ BENEFITS CHIC BRST STUFF BROC/CHSE 50 Points FLEUR DE LIS(tm) is naturally hardwood smoked for maximum ﬂavor. Ham muscles are left in tact for an old fashioned bone-in texture without the bone. SERVING SUGGESTIONS Unique ﬂat shape makes FLEUR DE LIS(tm) easy to carve. Parmesan Basil Cream Sauce 36498 2/8# AVG TURKEY BRST O/R NATRL CHC 30 Points 1/2 c basil puree --2 c heavy cream, 43968 2/10 LB 2 tbsp. Parmesan cheese, grated salt & white pepper to taste-- BACON APPLEWOOD SMK 13/17 20 Points In blender add fresh basil to 1tbsp. white wine. 44024 4/5 LB Reduce basil puree by one-half. PORK BBQ SLCD RIB TIPS 20 Points Add cream, reduce to a smooth consistency, and remove from heat. Add Parmesan cheese, salt and white pepper. Strain and reserve. Sauce should be medium consistency. OH-SO-GOUDA ROAST TURKEY 35920 20/6 OZ Servings: 12 CHIC BRST STUFF CORDN BLU 50 Points INGREDIENTS 24 ounce(s) HORMEL® BREAD READY® 95% Fat Free Sliced Roast Turkey SERVING SUGGESTIONS 36 slice(s) HORMEL® APPLEWOOD™ Smoked Bacon , cooked crisp 24 slice(s) Wisconsin Smoked Gouda Cheese Herbed Tomato Sauce 24 slice(s) Whole Grain Wheat Bread 4 ounce(s) Mixed Baby Greens 2 cans tomato sauce 3 each(s) Sweet Potatoes, cut into ﬁne julienne 1 can tomato paste 4 ounce(s) Pure Maple Syrup 2 garlic cloves, minced 1/2 cup(s) Dijon Mustard 1 tbsp. fresh Oregano 2 ounce(s) Rice Vinegar 1 tbsp. fresh parsley 2 ounce(s) CARAPELLI® Extra Virgin Olive Oil salt & pepper, to taste. 1/4 cup(s) Green Onion, chopped ﬁne 24 ounce(s) HORMEL® BREAD READY® 95% Fat Free Sliced Roast Turkey Combine all ingredients in a 2-quart saucepan over medium heat. Bring almost to a boil, then reduce heat to simmer and cover. DIRECTIONS Cook, stirring occasionally for 30 minutes, until ﬂavors are blended. Serve 1. Prepare the maple vinaigrette: Combine the maple syrup, mustard, and immediately, or cool and refrigerate in non-metallic container. vinegar in a blender, and mix well. Add the oil with the motor running in a slow steady stream. Add green onion and pepper. Mix well and reserve. 2. Heat the 35917 20/6 OZ oil to 350°. Fry the sweet potatoes in batches until crisp and drain on paper CHIC BRST STUFF KIEV 50 Points towels. Season to taste and reserve. 3. Cook off Applewood Smoked Bacon SERVING SUGGESTIONS until crisp and reserve. 4. Place (12) slices of the whole grain wheat bread on a Serve on a bed of linguine noodles with shrimp and julienne carrots. clean work surface. Top each slice with (2) slices of Smoked Gouda, then 2 oz. of roast turkey. Drizzle each with a teaspoon of the vinaigrette and add (3) slices of 35986 4/2.5 LB bacon. 5. Combine the baby greens in a mixing bowl with 2 oz. of the vinaigrette. CHIC CARVER CRAN&SAGE 50 Points Toss well to combine. 6. Divide the greens among the (12) sandwiches. Top the greens with the fried sweet potatoes. 7. Top the sweet potatoes with the 35990 18/8 OZ remaining slices of bread. Cut the sandwich in half diagonally, and serve. CHIC BRST STUFF BREADING 50 Points 218434 Thurston Foods.indd 7 11/18/09 12:55:19 PM 01640 6/10 PEAR DICED JUICE 50 Points 01700 6/10 PEAR SALAD CUT 50 Points 01720 6/10 PEAR SLICED JUICE 50 Points 1660 6/10 PEAR HALVES LS 50 Points PORK LOIN WITH PEAR STUFFING Yield: 24 Servings INGREDIENTS 2-1/2 oz. (1/2 cup) Onion, chopped 2 packages (10 oz. each) Frozen chopped spinach, thawed 4 oz. (2 cups) Bread crumbs, fresh 1 lb. 8 oz. Paciﬁc Northwest Canned Pear Slices, drained, chopped coarsely 5 oz. (1 cup) Pine nuts, toasted; or walnuts, chopped Wenner Bread As needed Salt 41606 360/1.25 As needed Ground black pepper ROLL DOUGH FINGER 75 Points 2 (about 4 lbs. 8 oz. each)Pork top loin roasts, boneless METHOD 41658 240/1.13 Sautée onion in hot oil until soft, about 5 minutes. Meanwhile, drain spinach ROLL DOUGH EGG DINNER 75 Points and squeeze it dry. When onion is done, remove from heat; stir together with spinach, nuts, 1 teaspoon salt and 1/2 teaspoon pepper; reserve. Cut a deep pocket lengthwise in each pork loin; stuff each loin with 1/2 the reserved 41595 30/19 OZ stufﬁng; tie each roast tightly with string every 2 inches. Roast pork at 400†F BREAD DGH COMBO RYE/PUMP 50 Points for 1/2 hour; reduce heat to 350†F. Roast until internal temperature reaches 160†F in the thickest part of the loin. Remove from oven; put roast on a 41608 24/19 OZ cutting board. Let rest 15 minutes covered with a towel. Keep warm; thinly BREAD DGH WHL GR CRAN NPN 100 Points slice about 5 ounces per serving. 41603 24/20 OZ STORMY DAY BREAKFAST BREAD DGH MARATHON*NPN*SO 75 Points BREAD PUDDING 42138 50/4.75 Yield: 48 Servings INGREDIENTS ROLL SUB CIAB RUST 3X7BAK 75 Points 2 gal. Dry bread cubes or crumbs 1 gal. Milk, low fat (2%) 42137 60/3.5 Z 16 Eggs ROLL SAND RUSTIC BAKE 4X4 75 Points 2-1/2 cups Brown sugar 2 Tbsp. Vanilla extract 42149 20/12 OZ 2 tsp. Salt BREAD LOAF RUST BAKE 12X5 75 Points 3 qt. Paciﬁc Northwest Canned Pears, diced, drained 1 tsp. Cinnamon 2 qt. Granola The RUSTICA® Authentic Ciabatta line from METHOD Wenner Bread Products is perfect for more than just Heat oven to 350ƒF. Divide bread cubes between two spray-coated 12" x 20" x 2" pans. Mix milk, eggs, brown sugar, vanilla and salt; pour an equal sandwiches, however. Soups, salads and especially amount of custard mixture over each pan of bread cubes. Layer pears over pasta dishes make great pairings for this original bread. Sprinkle with cinnamon.Top with granola. Bake 75 to 90 minutes or taste of Italy. With so many varieties available - until knife inserted near center comes out clean. Let sit for 5 minutes before cutting each pan 6 x 4. Serve warm. including rolls, breadsticks, baguettes and many others - you’ll never run out of serving ideas. Plus, our RUSTICA® Authentic Ciabatta line is very easy to prepare. As with all our par-baked breads, you just thaw, bake and serve. 218434 Thurston Foods.indd 8 11/18/09 12:55:23 PM 26341 1/32 OZ DURKEE COLOR RED FOOD #34476 50 Points 26347 1/16 OZ 39000 6/4 LB DURKEE COLOR GREEN FOOD #34473 25 Points APPET MOZZ STICK FRY 16-1 400 Points 26730 1 GAL 39020 6/2.5 LB DURKEE VANILLA IMITATION #34501 50 Points ONION RINGS 3/8 BEER BTRD 150 Points 27035 1/26 OZ 39060 6/2.5 LB CS DURKEE SEASON STEAK #59155 50 Points APPET MUSHROOMS BREADED 150 Points 27070 1/28 OZ 39065 4/4 LB DURKEE LEMON PEPPER 54966 50 Points APPET JALAP POP CREAM CH 300 Points 27340 1/5 LB Serving suggestions CHILI POWDER MILD 100 Points Blend horseradish and mayonnaise for a creamy dipping sauce. Mix equal amounts of salsa and Ranch dressing for a tangy dip. 27440 1/9 OZ Toss poppers with soft garlic butter and serve with Parmesan sour cream DURKEE CINN STICK #54220 50 Points 39066 4/4 LB 27775 1/22 OZ APPET JALAP POP CHEDDAR 300 Points DURKEE GARLIC MINCED#54350 50 Points Serving Suggestions Mix sweet Thai chili sauce with mayonnaise and a touch of sesame oil for an 27820 1/16 OZ Asian ﬂare. DURKEE GINGER GRND 54380 100 Points Mix Salsa and Cheddar cheese sauce for a zesty dipping sauce. Blend cheese sauce with crumbled bacon and chopped green onions for 28160 1/16 OZ dipping. DURKEE PAPRIKA SPAN #54640 50 Points 39090 4/4 LB 28360 1/12 OZ APPET QUESADLLA MESQ CHX 300 Points DURKEE PEPP RED CRSH 54745 50 Points 39120 6/2.5 LB 28640 1/10 OZ ONION RING THCK BEERBTRD 150 Points DURKEE POULTRY SEAS 54775 50 Points Candy Cane Dip 24 Servings 8 oz. Cream cheese, softened 7 oz. Marshmallow cream 1/2 tsp. Durkee Imitation Peppermint Flavor 2 to 3 drops Durkee Red Food Color 1/4 cup Peppermint hard candy or candy canes, crushed Chocolate covered pretzels, small chocolate cookies or chocolate graham crackers Beat cream cheese, marshmallow cream, Durkee Imitation Peppermint Flavorand Durkee Red Food Color with electric mixer. Blend in all but 1 tablespoon crushed candy. Garnish with remaining candy. Serve with "chocolate dippers" 218434 Thurston Foods.indd 9 11/18/09 12:55:26 PM 24960 6/3.6 LB STOVE TOP STUFFING MIX CHICKEN OVEN Manufacture Rebate ($10.00 per case up to $100.00) 10-1-09 thru 12-31-09 06446 48/1 SNACK-N-SIP RITZB-CSFRUIT 50 Points 06447 48/1 SNACK-N-SIP BARNUMS/APPLE 50 Points 06448 48/1 30655 3/8 LB SNACK-N-SIP LORNADO/FRUIT 50 Points SALAD MACARONI ELBOW HS 25 Points 30647 2/8 LB SALAD POTATO REDSKIN 25 Points Professional chefs weigh in... According to the National Restaurant Association’s 30010 4/5 LB “What's Hot for 2009”, which surveys member chefs POTATO MASHED FRESH 25 Points from the American Culinary Federation, these are the top 5 appetizers: 30015 4/5 LB POTATO RED GARLIC MASHED 25 Points 1. Mini burgers 4. Appetizer combos 2. Amuse bouche 5. Appetizer salads 30018 2/10 LB 3. Edamame POTATO FRESH DICED 25 Points 30667 2/7 LB SALAD COLESLAW CHOPPED 25 Points 30645 2/8 LB SALAD POTATO NE STYLE 25 Points 30665 2/7 LB SALAD COLESLAW WHITE SHRD 25 Points Stuffed Bell Peppers with Mashed Potatoes Ingredients: 24 oz. Reser’s Sensational Sides prepared mashed potatoes 1-1/3 lbs. lean ground beef (substitute ground poultry if desired) ¼ c. crispy onions (canned) 6 T fresh lemon juice 1.5 tsp. salt ¾ tsp. ground pepper ½ c. fresh ﬁnely chopped vegetables (parsley, green onion, zucchini; equal amounts) 15 oz. can diced tomatoes, drained Saffron for color (optional) 1/3 c. medium cheddar cheese 4 medium-sized fresh bell peppers, cut in half to form bowl shape (remove 17670 4/1 GAL seeds and core) DRESSING RANCH BUTTERMILK 100 Points Directions: 17640 4/1 GAL 1. Preheat oven to 400°F DRESSING DILL 250 Points 2. Brown ground beef in a medium skillet, drain 3. In a large mixing bowl, combine mashed potatoes, cooked beef, juice, salt, 17740 4/1 GAL pepper, vegetables, tomatoes DRESSING RUSSIAN 100 Points 4. Arrange 8 half-peppers upright on a baking sheet 5. Fill peppers with mixture 17800 4/1 GAL 6. Bake in 400°F oven for 30 minutes until peppers are tender DRESSING 1000 ISLAND 100 Points 7. Sprinkle tops with cheddar cheese 8. Bake for 5 more minutes or until cheese melts 17667 2/1 GAL Yield: Serves a party of 8 or more DRESSING RANCH BUTTERMILK 100 Points 218434 Thurston Foods.indd 10 11/18/09 12:55:35 PM 43015 2/5 LB SAUSAGE ITALIAN SW LINK 50 Points 43020 2/5 LB SAUSAGE ITALIAN HOT LINK 50 Points Here are some Christmas related facts that will arouse your interest: 1. In the Ukraine, if you ﬁnd a spider web in the house on Christmas morning, it is believed to be a harbinger of good luck! There once lived a woman so poor, says a Ukrainian folk tale, that she could not afford Christmas decorations for her family. One Christmas morning, she awoke to ﬁnd that spiders had trimmed her children’s tree with their webs. When the morning sun shone on them, the webs turned to silver and gold. An artiﬁcial spider and web are often included in the decorations on Ukrainian Christmas trees. 2. At Christmas, it is traditional to exchange kisses beneath the mistletoe tree. In ancient Scandinavia, mistletoe was associated with peace and friendship. That may account for the custom of "kissing beneath the mistletoe". 3. 'Klaxon' is a name that does not belong to one of Santa’s reindeer. A klaxon is actually a powerful electric horn. Its name comes from a German word meaning "shriek". 4. In many households, part of the fun of eating Christmas pudding is ﬁnding a trinket that predicts your fortune for the coming year. For instance, ﬁnding a coin means you will become wealthy. A ring means you will get married; while a button predicts bachelorhood. The idea of hiding something in the pudding comes from the tradition in the Middle Ages of hiding a bean in a cake that was served on Twelfth Night. Whoever found the bean became "king" for the rest of the night. 5. Frumenty was a spiced porridge, enjoyed by both rich and poor. It was a forerunner of modern Christmas puddings. It is linked in legend to the Celtic god Dagda, who stirred a porridge made up of all the good things of the earth. 6. In Greek legend, malicious creatures called Kallikantzaroi sometimes play troublesome pranks at Christmas time. In order to get rid of them, salt or an old shoe is burnt. The pungent burning stench drives off, or at least helps discourage, the Kallikantzaroi. Other techniques include hanging a pig’s jawbone by the door and keeping a large ﬁre so they can’t sneak down the chimney. 7. The poinsettia is a traditional Christmas ﬂower. In Mexico (its original birthplace), the poinsettia is known as the "Flower of the Holy Night". 8. Louis Prang, a Bavarian-born lithographer who came to the USA from Germany in the 19th century, popularized the sending of printed Christmas cards. He invented a way of reproducing color oil paintings, the "chromolithograph technique", and created a card with the message "Merry Christmas" as a way of showing it off. 9. The "Urn of Fate" is part of the Christmas celebrations in many Italian households. The Urn of Fate is brought out on Christmas Eve. It holds a wrapped present for everyone. The mother tries her luck ﬁrst, then the others in turn. If you get a present with your name on it, you keep it; otherwise, you put it back and try again. 10. In Sweden, a common Christmas decoration is the Julbukk, a small ﬁgurine of a goat. It is usually made of straw. Scandinavian Christmas festivities feature a variety of straw decorations in the form of stars, angels, hearts and other shapes, as well as the Julbukk. 218434 Thurston Foods.indd 11 11/18/09 12:55:42 PM Dimitria Delights Romano Fully cooked, pork and beef meatballs with Rom 41987 36/5 OZ and Parmesan cheeses and Italian seasonings. PASTRY ELEPHANT EARS CINN 25 Points Soy added. S dd d 40804 30/4.5 Z 37618 320/.5OZ ROLL CINN CRM CHEES ICED 25 Points BEEF&PORK MEATBLL ITAL FC 25 Points 41992 120/1.5Z 37619 160/1 OZ DANISH MINI ASSORTED 25 Points BEEF&PORK MEATBLL ITAL FC 25 Points 41996 48/3 OZ 38181 214/.75Z DANISH THAW'N SERV ASSORT 25 Points CHIC GRILL BITES TERIYAKI 25 Points 40994 120/2 OZ 38396 53/3 OZ DGH PUFF SQU 5X5 RAW 25 Points STK BRK/AWAY MARINTD 25 Points Our cranberry sauces provide the crisp, bold taste of cranberries in jellied and whole varieties. Our sauces offer versatility, and complement any meal. Saratoga Water 01265 6/10 SAUCE CRANBERRY JELLIED 100 Points 06710 12/28 OZ WATER STILL GLASS 25 Points 01270 6/10 SAUCE CRANBERRY WHOLE BRY 100 Points 06709 24/12 OZ WATER SPARK WILDBRY GLASS 25 Points We cannot be responsible for misprints, discontinued items, product outages, etc. All prices are subject to change without notice. 218434 Thurston Foods.indd 12 11/18/09 12:55:48 PM
"218434 Thurston Foods.indd"