Learning Center
Plans & pricing Sign in
Sign Out

218434 Thurston Foods.indd


									                                  30 Thurston Drive
                                Wallingford, CT 06492
                                 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
                                   ¼ cup Sp r cream
                                  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
                          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)
                       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:
                                                                                                      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
                                                                                          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.

                                                                                          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

        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

       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

       22120 5/100 CT

                      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

                                                               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
        Perfect for Center of the Plate and Carving stations. Can be shaved or sliced for
                                                                                             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.
                                                                                             35920  20/6 OZ
       Servings: 12                                                                          CHIC BRST STUFF CORDN BLU                                      50 Points
       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
                    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
        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
                                                                                      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
        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
                                                                       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
                                                                       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
        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

To top