Menu Concepts

January 28, 2016

Spinach Dip

from Minor's

With a little hint of hickory smoked ham and spices, this savory spinach dip can serve double-duty as a dip or spread.

Combine ingredients thoroughly, cover and chill until served. Yields 1-1/4 qts. (20 servings):

• 2 cups Minor’s® Culinary Cream
• 1 cup Cream cheese, softened
• 1 cup Sour cream
• 3 tbsp. Minor’s Ham Base NAMSG
• 3/4 cup Spinach, frozen cut, drained
• 4 tsp Red bell peppers small diced

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January 28, 2016

Ham Salad Sandwich

from Minor's

Turn an ordinary cold dish into an extraordinary LTO with a little boost from Minor’s® Ham Base.

Combine wet ingredients and Ham Base with a wire whip. Fold in ham and vegetables. Add eggs, mixing gently. Chill until served. Yields 4 lbs (16 servings):

• 1.5 cup Mayonnaise
• 2/3 cup Sour cream
• 1 tbsp Vinegar white
• 2 tsp Minor’s Ham Base NAMSG
• 2 lb Ham, cooked fine diced
• 10 oz Celery fine diced
• 5 oz Dill seed relish
• 2 oz Onion fine diced
• 4 Eggs, boiled large, hard cooked, fine diced

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January 28, 2016

Ham & Pasta Salad

from Chef Debra Rami

Here’s a quick way to transform leftover ham into a main attraction. Don’t hesitate to load it up with pasta and fresh vegetables. Smoky Ham Base, brown sugar, and chili powder give the dressing plenty of punch.

With a wire whip, combine wet ingredients. Toss in rotini, ham and vegetables. Chill until served. Yields 11 lbs (Serves 32):

• 48 oz Mayonnaise
• 12 oz Sour cream
• 3 oz Minor’s® Ham Base NAMSG
• 1-1/2 oz Brown sugar
• 2 tsp Chili powder
• 128 oz Noodles
• 10 oz Red kidney beans, canned drained, rinsed
• 12 oz Tomatoes medium diced
• 8 oz Ham, cooked small diced
• 6 oz Chick peas, canned drained, rinsed
• 5 oz Celery small diced
• 5 oz Onions small diced
• 4 oz Green bell peppers small diced

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If you have any questions or ideas you would like to discuss with one of our chefs, you have access to them at the following number.

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1-800-243-8822