eFoods Global - Prepared Meals | Long-Term Food Storage

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http://www.SundanceFoodPantry.com Food is considered by many to be the world's most valuable currency. eFoods Global offers an amazing array of delicious prepared meals from which you can begin building your personal food reserves. Their proprietary recipes are prepared from premium grade fresh raw foods and then freshly packed and time-stamped with a 15 year shelf-lfe.

eFoods Global foods are convenient, affordable, closest to garden fresh and 'smart' in times such as these. Don't be caught unprepared. Order your free food now @ http://america.myefoods.com

http://GlobalFoodBiz.com

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eFoods Global - Prepared Meals | Long-Term Food Storage

  1. 1. Tortilla Soup This festive soup is quick to make, flavor- ful, and filling! Serve with tortilla chips and warm Corn Bread Muffins. Garnish with Monterey Jack cheese, fresh tomatoes, and avocado. “This Mexican dish is a great use for those leftover tortilla chips.” — Janet LittleCOOKING DIRECTIONS: Bring 4 ½ cups waterto a boil. Whisk in contents of pouch. Returnto a boil, cook for 12–15 minutes. Removefrom heat and let stand 5 minutes. Salt andpepper to taste. Enjoy! For additional flavor,add 2 tablespoons of butter.INGREDIENTS: Black Bean, Red Bean, Potato,Cheddar Cheese (Milk, Salt, Cheese Cultures,Enzymes), Whey, Buttermilk, Onion, Carrots,Green Chili, Garlic, Yellow Sweet Corn, SeaSalt, Red Bell Peppers, Oat Fiber, Maltodex-trin, Autolyzed Yeast Extract, Natural Flavor,Corn Starch, Sun Flower Oil, Hydrolyzed CornProtein, Thiamine Hydrochloride, Dextrose,Disodium Inosinate, Disodium Guanylate,Disodium Phosphate, Spices.ALLERGENS: Dairy and soy. This product ismade on equipment that also makes productscontaining eggs, soy, wheat, dairy, and treenuts.
  2. 2. Almond Granola Gently toasted clusters of almonds and whole grain rolled oats for an all-natural, delicious, and healthy breakfast. Feed your body a hearty breakfast that will deliver energy all day long. “This is one of our family’s favorite breakfast meals and it’s not full of sugar!” —Jackie StevensenCOOKING DIRECTIONS: No cooking required.Mix with yogurt or milk as desired. Great as asnack, breakfast, and lunch.INGREDIENTS: Rolled Oats, Rolled Wheat,Brown Sugar, Canola Oil, Coconut, Whey, OatFlour, Almonds, Honey, Vitamin E (mixed to-copherols) added to preserve freshness.ALLERGENS: Contains wheat, milk, and treenuts. This product is made on equipment thatalso processes wheat, milk, soy, egg, and treenuts.
  3. 3. Apple Cinnamon Oatmeal A bowl of oatmeal is one of the healthiest breakfasts imaginable. Shredded apple and a dash of cinnamon complement the wonderfully earthy flavor of the oat grains. “Now I know my children are eating healthy in the morning before they leave for school.” —Jan StrodeCOOKING DIRECTIONS: Combine 1/2 cupoatmeal, 1 cup of water or milk, a dash of salt,and contents of one flavor packet. Stir well.Bring to a boil. Reduce heat to medium andcook about 5 minutes. Stir occasionally.MICROWAVE DIRECTIONS: Combine 1/2 cupoatmeal, 1 cup water or milk, dash of salt andcontents of one flavor packet. Stir well, cookon high 2 1/2 to 3 minutes. Stir and enjoy!INGREDIENTS: 100% natural whole grainrolled oats.ALLERGENS: This product is made on equip-ment that also makes products containingeggs, soy, wheat, dairy, and tree nuts.
  4. 4. Pancakes The rich smell of pancakes and waffles first thing in the morning is nothing short of mouth-watering comfort! For variety, flavor your pancake and waffle batters with the tastes you love. “Our family enjoys them with crisp ba- con... sometimes we even have them for supper.” —Gary HansenCOOKING DIRECTIONS:Pancakes: Combine 2 cups pancake mix with1 1/2 cups of water. Blend with a wire whip,batter should be slightly lumpy (do not overmix.) Pour batter on a lightly greased and pre-heated griddle (375 degrees). Cook for about1 minute per side or until golden brown, turn-ing only once.Waffles: Combine 2 cups mix, 1 1/2 cups ofwater, and 2 tablespoons oil together. Blendwith a wire whip, batter should be slightlylumpy (do not over mix.) Pour batter on alightly greased and preheated waffle iron.Cook waffles until steam stops, about 5 min-utes, or until golden brown.Cooking Hints: For thin pancakes add morewater. For thicker pancakes add less water.INGREDIENTS: Bleached Enriched WheatFlour (Wheat Flour, Malted Barley Flour,Niacin, Reduced Iron, Thiamine Mononitrate,Riboflavin, Folic Acid), Sugar, Soy Flour, Dex-trose, Whole Egg, Non Fat Dry Milk, CornStarch, Sodium Bicarbonate, Soybean Oil, So-dium Aluminum Phosphate, Salt, Monocalcum ALLERGENS: Wheat, milk, egg, and soy.Phosphate.
  5. 5. Corn Bread Muffins These yummy muffins are made from superb quality cornmeal and high grade flour and are a snap to bake. A traditional staple that’s great for a quick breakfast or afternoon snack. “Corn Bread muffins go great with chili or any of eFoods Global’s delicious soups.” —Beverly StevensonCOOKING DIRECTIONS: Combine 3 cups mixwith 1 cup of water. Blend ingredients into athick batter. Spoon batter into a greased muf-fin pan or cupcake liners, filling 3/4 full. Bakeat 375 degrees for 15–20 minutes or untilgolden brown.INGREDIENTS: Bleached Wheat Flour,Bleached Enriched Wheat Flour (Wheat Flour,Malted Barley Flour, Niacin, Reduced Iron,Thiamine Mononitrate, Riboflavin, Folic Acid),Palm Oil, Sugar, Sodium Bicarbonate, SoybeanOil, Sodium Acid Pyrophosphaate, SodiumAluminum Phosphate, Buttermilk, Whey(Milk), Dextrose, Salt, Natural Artificial Flavor.ALLERGENS: Wheat and egg.
  6. 6. Whole Wheat Bread Who says whole wheat bread has to be dense, dry, and tasteless? This home style wheat bread is proof that won- derful flavor, texture and aroma are all possible when you simply follow the straightforward directions. “There’s nothing like the smell and taste of whole grain wheat bread just coming out of the oven!” —Steven OliverCOOKING INGREDIENTS: Combine 3 cups ofBread Mix, 1 tablespoon of instant yeast, and1 cup hot water. Mix for 10 minutes in an elec-tric mixer with dough hooks. (Dough can alsobe made by kneading by hand for 15 minutes.)Allow to rise 20 minutes. Form into a loaf andplace in a greased bread pan (9”x5”). Allow torise in a warm moist area for 30–45 minutesor until dough has doubled in size. Bake ina preheated oven at 375 degrees for 18–22minutes. Bread should have golden brownsidewalls and bottom when baking. Sidewallsshould be firm and not collapse. Turn out ofpan, cover with a towel and cool before slic-ing.Warm oven to 100 degrees F and turn offoven. Place bread loaf in oven to rise for 45minutes. A bowl of hot water can be placed inoven to add humidity. Thump top of loaf whenbaking is finished. A hollow sound indicates aproperly baked loaf. Add 2 Tbsp brown sugarfor a sweeter taste.INGREDIENTS: Whole Wheat Flour, EnrichedWheat Flour (Wheat Flour, Malted Barley Malted Barley Flour, Calcium Sulfate, AscorbicFlour, Niacin, Reduced Iron, Thiamine Mono- Acid (Vitamin C), Calcium Peroxide, Enzymes,nitrate, Riboflavin, Folic Acid), Wheat Gluten, Azodicarbonimide (ADA).Brown Sugar, Sugar, Soybean Oil, Salt, Monoand Diglycerides, Sodium Stearoyl Lactylate, ALLERGENS: Wheat and Soy.
  7. 7. Buttermilk Biscuits These tender, flaky-good old fashioned Buttermilk Biscuits are easy and quick to make, and guaranteed to impress. Follow a few simple steps and they will always turn out fluffy and delicious. “Wow! These biscuits are so light and fluffy. They taste great for breakfast, lunch, or dinner.” —Carol BeckstrandCOOKING INGREDIENTS: Combine 4 cupsmix with 1 cup of water. Blend by hand untilmix forms a ball of dough. Add a little waterif needed. Place dough on a lightly flouredwork surface. Roll out to about 1/2 inch thick-ness and cut out biscuits about 2” in diam-eter. Place biscuits 1 1/2” apart on a greasedcookie sheet. Bake at 425 degrees F for 10–14minutes or until golden brown. Serve immedi-ately.Cooking Hints: Handle the dough and the bis-cuits as little as possible. Brush the tops of thebiscuits with melted butter before baking. Addcheddar cheese to dough for cheesy biscuits.INGREDIENTS: Bleached Wheat Flour,Bleached Enriched Wheat Flour (Wheat Flour,Malted Barley Flour, Niacin, Reduced Iron,Thiamine Mononitrate, Riboflavin, Folic Acid),Palm Oil, Sugar, Sodium Bicarbonate, SoybeanOil, Sodium Acid Pyrophosphaate, SodiumAluminum Phosphate, Buttermilk, Whey(Milk), Dextrose, Salt, Natural Artificial Flavor.ALLERGENS: Wheat and milk.
  8. 8. Cheddar Broccoli Soup This hearty version of Cheddar Broccoli Soup deserves a blue ribbon for taste. Each bite fills you with delicious warmth, especially on a cold winter’s day. “One of my favorites is Cheddar Broccoli, a quick, easy-to-put-together soup that is just plain fantastic.” —Chris GullCOOKING DIRECTIONS: Bring 4 1/2 cupswater to a rolling boil. Whisk in contents ofpouch. Reduce heat to a low boil and cookfor 7–10 minutes. Remove from heat and letstand 5 minutes. Salt and pepper to taste. Foradditional flavor, add 2 tablespoons of butter.Enjoy!INGREDIENTS: Cheddar Cheese (Milk, Salt,Cheese Cultures, Enzymes), Whey, Maltodex-trin, Corn Starch, Palm Oil, Brown Rice SyrupSolids, Skim Milk, Sugar, Citrate, Lecithin, SeaSalt, Autolyzed Yeast Extract, Natural Flavor,Broccoli, Powdered Cellulose, Onion, Garlic,Sunflower Oil, Tapioca, Dextrin, DisodiumPhosphate, Sodium Caseinate, Annatto Ex-tract, Disodium Inosinate, Disodium Guanyl-ate, Turmeric Extract, Spices.ALLERGENS: Dairy. This product is made onequipment that also makes products contain-ing eggs, soy, wheat, dairy, and tree nuts.
  9. 9. Creamy Potato Soup Some say our Cream of Potato is the king of rich and hearty soups. Made to please the most discriminating palate, this recipe is incredibly sumptuous and rich—slightly thicker than your average potato soup. “I guess you could say I’m slightly ob- sessed with the Creamy Potato Soup. It’s amazing.” —Heather TennisonCOOKING DIRECTIONS: Bring 4 1/2 cupswater to a rolling boil. Whisk in contents ofthis pouch and stir well. Reduce heat and cookat a gentle boil for 12–15 minutes, stirring oc-casionally. For a thicker soup cook uncovered.Remove from heat and let stand 5 minutesprior to serving. Salt and pepper to taste. Forvariety try adding corn, cooked bacon or ham,clams, chicken, or shrimp.INGREDIENTS: Potatoes, Palm Oil, Brown RiceSyrup Solids, Skim Milk Solids, Sugar, CornStarch, Maltodextrin, Autolyzed Yeast Extract,Natural Flavor, Sunflower Oil, Lecithin, Tapi-oca Dextrin, Onion, Sea Salt, Oat Fiber, Carrots,Garlic, Celery, Parsley, Spices, Tumeric (Color),Silicon Dioxide (Anti-Caking Agent).ALLERGENS: Dairy and soy. This product ismade on equipment that also makes productscontaining eggs, soy, wheat, dairy, and treenuts.
  10. 10. Corn Chowder Soup Our amazing Corn Chowder is always a family favorite! Garnish with Monterey Jack cheese and fresh parsley for a sa- vory, memorable meal. “I’ve never had better Corn Chowder in my life. Ever!” —Jen DespainCOOKING DIRECTIONS: Bring 4 cups of waterto a rolling boil. Whisk in soup mix. Reduceheat and cook for 5 minutes, stirring occasion-ally. Enjoy!Serving Suggestion: Top with grated cheese.INGREDIENTS: Potatoes, Corn, Onion, Celery,Carrots, Garlic, Parsley, Palm Oil, Corn SyrupSolids, Sodium Caseinate (a Milk Derivative),Salt, Corn Starch, Maltodextrin, AutolyzedYeast Extract, Sunflower Oil, Tapioca Dextrin,Mono and Diglycerides, Spices.ALLERGENS: Dairy. This product is made onequipment that also makes products contain-ing eggs, soy, wheat, dairy, and tree nuts.
  11. 11. Italian Chicken Soup Our exhilarating Chicken Soup with an Italian twist will have your mouth water- ing long before you sneak a taste. Ladle some in a bowl and garnish with parme- san pita chips for even more flavor. “There’s nothing like a hot chicken soup on a cold day. This recipe is extraordi- nary.” —Jan StrodeCOOKING DIRECTIONS: Bring 4 ½ cups waterto a rolling boil. Wisk in contents of this pouchstirring well. Return to a boil, cook for 10-12minutes or until pasta is tender. For additionalflavor, add 2 tablespoons olive oil or butter.Salt and Pepper to taste. Enjoy!INGREDIENTS:Pasta: Durum Wheat Semolina [Enriched withIron (Ferrous Sulfate) and B Vitamins (Niacin,Thiamin Mononitrate, Riboflavin, Folic Acid)].Soup Mix: Tomato, Onion, Celery, Green BellPeppers, Garlic, Maltodextrin, Autolyzed YeastExtract, Sea Salt, Textured Soy Flour, NaturalCane Sugar, Soybean Oil, Hydrolyzed CornProtein, Thiamine Hydrochloride, Dextrose,Disodium Inosinate, Disodium Guanylate,Natural Flavor, Corn Starch, Sunflower Oil,Tapioca Dextrin, Spices, Silicon Dioxide (Anti-Caking Agent).ALLERGENS: Wheat and soy. This product ismade on equipment that also makes productscontaining eggs, soy, wheat, dairy, an treenuts.
  12. 12. Chicken Noodle Soup Enjoyed year round by millions, Chicken Noodle Soup is the classic comfort food. With a hearty, healthy flavor our version of everybody’s favorite soup will surely please adults and kids alike. “Chicken Noodle Soup has always been my favorite soup and this version is ab- solutely amazing.” —Jack HadleyCOOKING DIRECTIONS: Bring 5 1/2 cups wa-ter to a rolling boil. Whisk in contents of thispouch stirring well. Return to a rolling boil,cover with lid, reduce heat to medium andcook for 15–20 minutes, stirring occasionally.Salt and pepper to taste. Enjoy!INGREDIENTS:Pasta: Durum Wheat Semolina [Enriched withIron (Ferrous Sulfate) and B Vitamins (Niacin,Thiamin Mononitrate, Riboflavin, Folic Acid)].Soup mix: Potatoes, Green Peas, Onions, Car-rots, Oat Fiber, Celery, Textured Soy Flour, Soy-bean Oil, Autolyzed Yeast Extract, HydrolyzedCorn Protein, Natural Flavoring, ThiamineHydrochloride, Dextrose, Disodium Inosinate,Disodium Guanylate, Sea Salt, Maltodextrin,Garlic, Corn Starch, Sunflower Oil, TapiocaDextrin, Spices.ALLERGENS: Wheat and soy. This product ismade on equipment that also makes productscontaining eggs, soy, wheat, dairy, and treenuts.
  13. 13. Minestrone Soup Our one-of-a-kind Minestrone has evolved. Over the years we’ve added new veggies and adjusted the seasonings un- til we achieved culinary perfection. We think you will agree that we have found the true expression of fine Italian art. “In Italy, Minestrone is as much of a staple as pasta. In my family, it’s as much of a staple as in Italy.” —Anna RussoCOOKING DIRECTIONS: Bring 4 ½ cups of wa-ter to a rolling boil. Whisk in soupmix. Reduceheat, cover, and boil for 15 minutes. Enjoy.INGREDIENTS:Pasta: Durum Wheat Semolina [Enriched withIron (Ferrous Sulfate) and B Vitamins (Nia-cin, Thiamine Mononitrate, Riboflavin, FolicAcid)].Soup Mix: Potatoes, Red Bean, Natural CaneSugar, Green Bean, Oat Fiber, Carrot, Garlic,Red Bell Pepper, Onion, Tomato, AutolyzedYeast Extract, Sea Salt, Textured VegetableProtein (Soy Flour, Caramel color), SoybeanOil, Hydrolyzed Corn-Soy-Wheat Protein,Spices, Silicon Dioxide (Anti-Caking Agent).ALLERGENS: Wheat and soy. This product ismade on equipment that also makes productscontaining eggs, soy, wheat, dairy, and treenuts.
  14. 14. Pasta Fagioli Soup Our 5-star version of this old-world Ital- ian soup is a great value, easy to prepare and absolutely delicious. Serve with a crisp salad and a hot loaf of garlic bread for a meal everyone will crave! “This is a simple, easy soup to prepare and my husband asks for it all the time.” —Kathy JorgensenCOOKING DIRECTIONS: Put 6 1/2 cups waterin medium saucepan. Bring to a rolling boil.Stir in contents of this pouch. Return to a roll-ing boil, cover with lid; reduce heat to mediumand cook for 15 minutes, stirring occasionally.Salt and pepper to taste. Enjoy!INGREDIENTS:Pasta: Durum Wheat Semolina [Enriched withIron (Ferrous Sulfate) and B Vitamins (Niacin,Thiamin Mononitrate, Riboflavin, Folic Acid)].Soup Mix: Navy Beans, Maltodextrin, Au-tolyzed Yeast Extract, Textured Soy Flour,Sugar, Soybean Oil, Hydrolyzed Corn Protein,Thiamine Hydrochloride, Dextrose, DisodiumInosinate, Disodium Guanylate, Onion, SeaSalt, Carrot, Oat Fiber, Garlic, Corn Starch,Sunflower Oil, Tapioca Dextrin, Spices.ALLERGENS: Wheat and soy. This product ismade on equipment that also makes productscontaining eggs, soy, wheat, dairy, and treenuts.
  15. 15. Potato Cheddar Soup This creamy, ultra smooth soup is the perfect combination of mouth-watering flavors. What could be more comforting than a bowl of soup laden with potatoes, cheddar cheese and bacon-flavored bits? “I like to cuddle up next to the fire and enjoy a nice hot bowl of Potato Cheddar soup with my mom.” —Terry SwensenCOOKING DIRECTIONS: Bring 4 1/4 cupswater to a boil. Whisk in contents of thispouch. Reduce heat to medium and cook for20 minutes. Cook uncovered for thicker soup.Remove from heat and let stand 5 minutes.Salt and pepper to taste. For additional flavor,add 2 tablespoons of butter. Enjoy!INGREDIENTS: Potatoes, Cheddar Cheese(Milk, Salt, Cheese Cultures, Enzymes), CornStarch, Palm Oil, Brown Rice Syrup Solids,Skim Milk, Sugar, Whey, Maltodextrin, Auto-lyzed Yeast Extract, Natural Flavor, SunflowerOil, Lecithin, Onion, Oat Fiber, Celery, TapiocaDextrin, Salt, Disodium Phosphate, AnnattoExtract, Disodium Inosinate and DisodiumGuanylate, Turmeric Extract, Garlic, Spices.ALLERGENS: Dairy. This product is made onequipment that also makes products contain-ing eggs, soy, wheat, dairy, and tree nuts.
  16. 16. Au Gratin Potatoes Au Gratin is a French phrase that refers to topping a dish with grated cheese or breadcrumbs. Ordinary ingredients become extraordinary in this favorite gourmet entree. “When my family is hungry and I’m short on time, I reach for Au Gratin Potatoes from eFoods Global.” —Shauna BowdenCOOKING DIRECTIONS: In medium sauce-pan, bring 2 quarts water to a rolling boil. Addcontents of the separate potato pouch and letpotatoes boil on high for 15 minutes. Whilepotatoes are cooking, place contents of thispacket (Cheese Sauce) into medium sized bowl.Take 2 cups of water that potatoes are cookingin and whisk into cheese mix and stir until wellblended. Set aside. Drain remaining water frompotatoes. Stir cheese sauce mixture into drainedpotatoes, return to medium high heat and cookuntil cheese sauce thickens. Stir continually. Saltand pepper to taste.Cooking Suggestion: When cheese sauce hasthickened, put potatoes into 9x9 baking dishand place under broiler until golden brown.INGREDIENTS:Potato Pouch: Potatoes.Potatoes Sauce Pouch: Cheddar Cheese (Pasteur-ized Milk, Cheese Cultures, Enzymes), Whey,Maltodextrin, Disodium Phosphate, SodiumCasinate, Annatto Extract, Disodium Inosinate,Disodium Guanylate, Salt Maltodextrin, Auto-lyzed Yeast Extract, Natural Flavor, Palm Oil,Brown Rice Syrup Solids, Skim Milk Solids, Oil, Hydrolyzed Corn-Soy-Wheat Protein, Onion,Sugar, Sodium Citrate, Lecithin, Textured Vegeta- Salt, Oat Fiber, Garlic, Corn Starch, Sunflower Oil,ble Protein (Soy Flour, Caramel Color), Soybean Tapioca Dextrin, Turmeric Extract.
  17. 17. Cheesy Chicken Rice Casserole Features moist, tender chicken-flavored tidbits covered with melted cheddar cheese nestled in a blend of creamy rice and vegetables. An added chicken breast or two can take this charmer to a whole new level of culinary delight. “Around our house, the Chicken Rice Casserole is a must-have!” —Emily BatemanCOOKING DIRECTIONS: Bring 4 1/2 cups wa-ter to a boil. Whisk in contents of this packageand stir well. Reduce heat to rolling boil andcook for 20–25 minutes, stirring occasionally.Remove from heat and let sit for 5 minutes.For additional flavor, add 2 tablespoons but-ter.INGREDIENTS: Rice, Cheddar Cheese (Pas-teurized Milk, Cheese Cultures, Salt, En-zymes), Corn Starch, Palm Oil, Brown RiceSyrup Solids, Sugar, Organic Skim Milk Solids,Whey, Maltodextrin, Textured Soy Flour, Soy-bean Oil, Autolyzed Yeast Extract, HydrolyzedCorn Protein, Sunflower Oil, Peas, Carrots, OatFiber, Onion, Celery, Sodium Citrate, Lecithin,Natural Flavor, Thiamine Hydrochloride,Garlic, Sea Salt, Dextrose, Tapioca Dextrin,Disodium Phosphate, Annatto Extract, Diso-dium Inosinate, Disodium Guanylate, Spices,Turmeric Extract.ALLERGENS: Dairy and soy. This product ismade on equipment that also makes productscontaining eggs, soy, wheat, dairy, and treenuts.
  18. 18. Chicken Veggie Pasta Alfredo Featuring a rich creamy alfredo sauce that will have your taste buds jumping for joy. Our Chicken Veggie Alfredo Pasta makes an elegant meal sure to please your hungry family any day of the week! “Just wanted to let you know the whole family loved the Chicken Alfredo Pasta!” —Ben SteedCOOKING DIRECTIONS:Pasta: Bring about 8 cups water to a rolling boil.Stir in pasta, cook for 10 minutes.Sauce: Bring 2 cups of water to a rolling boil,add sauce/veggie mix. Reduce heat to medium.Continue cooking on a low rolling boil for 10minutes. Remove from heat and set aside. Drainpasta. Add pasta to sauce mix and stir untilpasta is coated. Salt and pepper to taste.INGREDIENTS:Pasta: Durum Wheat Semolina [Enriched withIron (Ferrous Sulfate) and B Vitamins (Niacin,Thiamin Mononitrate, Riboflavin, Folic Acid)].Dry Sauce Mix: Cheddar Cheese (Milk, Salt,Cheese Cultures, Enzymes), Parmesan Cheese(Partially Skim Milk, Cultures), Cream Cheese(Sweet Cream, Non Fat Dry Milk, Cheese Cul-tures), Soybean Oil, Whey, Cultured ButtermilkSolids, Textured Soy Flour, Sugar, AutolyzedYeast Extract, Hydrolyzed Corn Protein, Thia-mine Hydrochloride, Dextrose, Natural Flavor-ing, Corn Syrup Solids, Corn Starch, PowderedCellulose Broccoli, Green Peas, Diglycerides,Sodium Citrate, Dipotassium Phosphate, Diso-dium Phosphate, Disodium Inosinate, DisodiumGuanylate, Spices. is made on equipment that also makes productsALLERGENS: Wheat, Dairy, and soy. This product containing eggs, soy, wheat, dairy, and tree nuts.
  19. 19. Chili with Cornmeal Dumplings Ever tried Cheesy Cornmeal Dumplings in a bowl of sumptuous chili? This fes- tive dish will definitely be a conversation piece at the next party you host. Turn the slow cooker on high, drop the batter in by the spoonful, and enjoy! “The Cheesy Cornmeal Dumplings in Chili is an everyday favorite around here.” —Randy GageCOOKING DIRECTIONS:Chili: Bring 5 cups of water to a boil. Whisk con-tents of this pouch until well blended. Reduce heatto medium (rolling boil) for 10 minutes, stirringoccasionally.Dumplings: Place Dumpling Mix into bowl. Add 3Tablespoons of water or milk. With fork mix gentlyuntil dough forms ball (add a little extra liquid ifneeded). With a teaspoon, drop spoonfuls of doughinto boiling soup; makes about 6–8 dumplings. Re-duce heat to a low boil, cover and cook for another10 minutes. Remove from heat and let stand 5minutes. Salt and pepper to taste. Enjoy!Serving Suggestion: Top with grated cheese and/orsour cream.INGREDIENTS:Chili: Red Beans, Black Beans, Onion, Celery, RedBell Peppers, Green Bell Peppers, Garlic, Tomato,Textured Vegetable Protein (Soy Flour, CaramelColor), Soybean Oil, Hydrolyzed Corn-Soy-WheatProtein, Autolyzed Yeast, Sugar, Spices.Dumplings: Wheat Flour, Yellow Corn Meal, Niacin,Reduced Iron, Thiamine Mononitrate, Riboflavin, Monocalcium Phosphate, Baking Soda, Sea Salt,Folic Acid, Soybean Oil, Non Fat Dry Milk, Lactose, Sugar, Cream of Tartar, Parsley.Sodium Caseinate, Dipotassium Phosphate, OatFiber, Sodium Silicoaluminate, Sodium Acid Py- ALLERGENS: Wheat, soy, and dairy. This productrophosphate, Sodium Bicarbonate, Corn Starch, is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.
  20. 20. Vegetable Beef Stew This hearty, economical favorite has fla- vor unequalled by any other soup on the market. Filled with juicy beef-flavored tidbits, healthy vegetables and a rich broth, this delicious soup makes a per- fect lunch or dinner. “This Vegetable Beef Soup is so good and makes a ton so there’s plenty to go around!” —Elise MaddisonCOOKING DIRECTIONS: Bring 4 1/2 cupswater to a rolling boil. Wisk in contents ofthis pouch and return to a rolling boil. Reduceheat to medium and continue cooking for 20minutes or until potatoes are tender. Salt andpepper to taste. For additional flavor, add 2Tbsp butter.INGREDIENTS: Potatoes, Corn Starch, Auto-lyzed Yeast Extract, TVP (Soy Flour, CaramelColor), Soybean Oil, Hydrolyzed Corn-Soy-Wheat Protein, Carrots, Green Beans, GreenPeas, Onions, Sea Salt, Tomato, Oat Fiber,Parsley, Garlic, Spices.ALLERGENS: Wheat and soy. This product ismade on equipment that also makes productscontaining eggs, soy, wheat, dairy, and treenuts.
  21. 21. Beef Stroganoff A delicious meal proven time and again as a genuine family favorite. The perfect choice for a night when you need a little comfort food. This is a better dish than you’ll find in any fine restaurant!” —Robert SmithCOOKING DIRECTIONS: Bring 4 cups waterto a boil. Whisk in contents of this pouch andnoodles pouch. Bring back to a boil and re-duce heat to a low medium boil. Cover andcook 12–15 minutes, stirring occasionally.Remove from heat and let rest 5 minutes. Saltand pepper to taste. Enjoy!Cooking Suggestion: Top with a spoonful ofsour cream or butter.INGREDIENTS:Pasta: Durum Wheat Semolina [Enriched withIron (Ferrous Sulfate) and B Vitamins (Niacin,Thiamin Mononitrate, Riboflavin, Folic Acid)].Sauce Mix: Cream, Nonfat Milk Solids, CitricTextured Vegetable Protein (soy flour, caramelcolor), Soybean Oil, Sea Salt, Hydrolyzed Corn-Soy-Wheat Protein, Autolyzed Yeast Extract,Corn Starch, Onions, Mushrooms, Oat Fiber,Parsley, Sugar, Natural Flavor, Palm Oil, CornSyrup Solids, Sodium Caseinate, Mono andDiglycerides, Spices.ALLERGENS: Wheat, dairy, and soy. Thisproduct is made on equipment that also makesproducts containing eggs, soy, wheat, dairy, andtree nuts.
  22. 22. White Cheddar Pasta Shells Fill your life with honest goodness. Our shell-shaped pasta features a lovely creamy white cheddar sauce and other savory flavors. Perfect as a side dish or as a main course. “My kids love it. My husband loves it. And I love it. What more could I ask for?” —Karen JamesCOOKING DIRECTIONS: In medium non-sticksaucepan, bring 2 quarts water to a rollingboil. Add contents of pasta pouch and cookfor 12 minutes. While pasta is cooking, placedry cheese sauce into a separate mediumbowl. Take 1 cup of hot pasta water and whiskinto dry cheese sauce. When pasta is fullycooked, drain well and return drained pastato saucepan. Combine cheese sauce mixtureand cooked pasta in the saucepan, return tomedium heat, stirring continually to preventscorching. Cook until sauce thickens. Salt andpepper to taste. Enjoy!INGREDIENTS:Pasta: Durum Wheat Semolina [Enriched withIron (Ferrous Sulfate) and B Vitamins (Niacin,Thiamin Mononitrate, Riboflavin, Folic Acid)].Dry Sauce Mix: Cheddar Cheese (Milk, Salt,Cheese Cultures, Enzymes), Whey, Butter-milk, Disodium Phosphate, Brown Rice SyrupSolids, Skim Milk Solids, Sugar, Sodium Citrate,Lecithin, Corn Starch, Powdered Cellulose,Spices.ALLERGENS: Wheat and dairy. This product ismade on equipment that also makes productscontaining eggs, soy, wheat, dairy, and tree nuts.

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