Level One Catering Recipe Book - McAlister's Deli-Login 1 small.pdf · Level One Catering Recipe Book 1. Coffee Service 2. Gallon Beverage 3. Gallon Orange Juice 4. The Works 5. Breakfast

Level One Catering Recipe Book1. Coffee Service

2. Gallon Beverage

3. Gallon Orange Juice

4. The Works

5. Breakfast Box

6. Croissant Sandwich Tray

7. Finger Sandwich Tray

8. Fresh Fruit Tray

9. Fresh Vegetable Tray

10. Muffin and Danish Tray

11. Nacho Bar

12. Pinwheel Tray

13. Catering Black Angus Club Pinwheel

14. Catering Finger Sandwiches

15. Catering Fruit Dip

16. Catering McAlister’s Club Pinwheel

17. Catering Turkey Bacon Ranch Pinwheel

18. Big Bold Collection Box

19. Chicken Cavatappi-Marinara Collection

20. Chicken Cavatappi-Tomato Cream Collection

21. Four Cheese Chili Pasta Collection

22. Chicken Bacon Jalapeno Pasta Collection

23. Chicken Cavatappi-Four Cheese Collection

24. Garden Salad for Collections

25. Catering Horseradish Roast Beef

26. Catering King Club

27. Dessert Bar Tray

28. Fresh Brownie Tray

29. Fresh Cookie Tray

30. Fresh Mini Cookie Tray-Full Sized Cookies

31. Sweets Tray

32. Variety Tray

33. Cake Whole

34. Ham, Carved

35. Italian Chicken

36. Lemon Pepper Chicken

37. Macaroni and Cheese

38. Mashed Potatoes and Gravy

39. Mashed Potato Bar

Contents (click on item to jump to page):

McAlister’s Deli® 8/03/16 Confidential & Proprietary

McAlister’s Deli 5620 Glenridge Drive NE Atlanta, Ga, 30342

40. Meat, Thick Sliced (RBF, HAM,TKY)

41. Roast Beef, Carved

42. Southwestern Chicken

43. Steamed Vegetables, Side

44. Turkey Breast, Carved

45. Chef Salad

46. Fresh Entrée Salad

47. Garden Salad

48. Fresh Tossed & Grilled Chicken Caesar Salad

49. Grilled Chicken Salad

50. Italian Chopped Salad

51. Catering Chef Salad Wrap

52. Catering Grilled Chicken Salad Wrap

53. Catering Italian Salad Wrap

54. Catering Savannah Salad Wrap

55. Catering SW Cobb Salad Wrap

56. Salad Wrap Tray

57. Savannah Salad

58. Southwest Salad

59. Taco Salad

60. Assorted Club Sandwich Tray

61. Wrap Tray

62. Box Lunch

63. Deli Tray (Meat, Cheese, & Bread)

64. Kids Box Lunch

65. McAlister’s Club Tray

66. Catering Southwest Chicken Wrap

67. Traditional Sandwich (Box Lunch Version)

68. Traditional Sandwich (Tray Version)

69. Catering Turkey Bacon Ranch Wrap

70. Catering Turkey Club Croissant

71. Catering Veggie Club Wrap

72. Signature Sandwich Tray

73. Traditional Sandwich Tray

74. Soup

75. Bacon and Cheese (Spud) Bar

76. Spud Max Bar

77. Spud Ole Bar

Coffee Service (Serves 8)

CATERING RECIPE – BEVERAGES

McAlister’s Deli® Confidential & Proprietary

Catering Recipe10/08/13

INGREDIENTS ONE SIZE SET UP SUPPLIES NEEDED FRESH HOT Coffee (regular or decaf) 2 Packets (Pots) 12 oz Coffee Cups w/Lids 10 Creamers 16 Stirrers 10 Sugar, Equal, Sweet n Low, Splenda* 8 Each Large Bag (Small Items) 1 BUILDING SUPPLIES: ADDITIONAL INFORMATION: Cardboard Coffee Container 1 Prep Time: 15 Minutes Funnel 1 Shelf Life: 2 Hours 32 oz Plastic Cup w/Lid (Creamers) 1 CCP: 16 oz Plastic Cup w/Lid (Sweeteners and Stirrers) 2 Approved Substitutions: STEP 1 STEP 2

Assemble all building & set‐up supplies needed Make 2 FRESH pots of coffee

Put creamers, sweeteners and stirrers in plastic cups, cover and put in large bag

Add coffee cups and lids to the bag

Using the funnel, CAREFULLY pour FRESH HOT coffee into cardboard container

Put the lid on container

Gallon Beverage (Serves 8‐10)


McAlister’s Deli®Confidential & Proprietary


INGREDIENTS ½ Gallon Gallon ADDITIONAL INFORMATION: FRESH Sweet or Unsweet Tea or Lemonade 64 fl oz 128 fl oz Prep Time: 5 Minutes BUILDING SUPPLIES: Shelf Life: 24 Hours Half Gallon Plastic Jug w/Lid 1 CCP: 1 Gallon Plastic Jug w/Lid 1 Approved Substitutions: Tea Sticker 1 1

STEP 1

Make FRESH Tea or Lemonade according to recipe Pour FRESH Tea or Lemonade into a container and cover Mark flavor on current sticker and place on the jug Place in a cooler at or below 40° ‐ the tea must be cooled following

the 2 step safe cooling protocol of cooling to 70°F within 2 hours and then 40°F or below within an additional 4 hours and kept at or below 40°F at all times.

Gallon Orange Juice (Serves 8‐10)



Catering Recipe 2/26/15

INGREDIENTS ONE SIZE ADDITIONAL INFORMATION: MINUTE MAID Orange Juice Concentrate or 3 – 12 oz Cans Prep Time: 10 Minutes MINUTE MAID Pre‐Made Orange Juice 1 Gallon Shelf Life: Concentrate: 24 Hours BUILDING SUPPLIES: CCP: Refrigeration 1 Gallon Plastic Jug w/Lid 1 Approved Substitutions:

Optional: Add Strawberry or Mango Purée OJ MUST BE MINUTE MAID BRAND

4 fl oz (reduce OJ amt to 124 oz) Tea Sticker 1 16 oz Plastic Cups 10

Concentrate Pre‐Made Optional add Strawberry or Mango Purée:

Purchase Three (3) Cans of Minute Maid Concentrate

Defrost Overnight in Walk‐in or other Cooler (at or below 40°)

Pour into a gallon jug Add cold water to fill container Mark “Other” on the sticker and place on the

container Serve with 10 – 16 oz cups Keep in the cooler at or below 40° until ready to

deliver

Purchase 1 – 1 gallon container of Minute Maid Orange Juice

Serve with 10 – 16 oz cups Keep in the cooler at or below 40°

until ready to deliver

Pour 4 fl oz of strawberry or mango purée into a gallon jug

Add pre‐made OJ until about ¾’s full, shake well, fill to about an inch from the top and shake again.

or Add 3 cans of thawed concentrate and cold water

until ¾’s full, shake well, fill to about an inch from the top and shake again. Add a label marked “Other”.

Serve with 10 – 16 oz cups Keep in the cooler at or below 40° until ready to

deliver Shake again just before delivery

Gallon Orange Juice (Serves 8‐10)


McAlister’s Deli® |Confidential & Proprietary

Catering Recipe Copy 112/13/10

INGREDIENTS ONE SIZE ADDITIONAL INFORMATION: MINUTE MAID Orange Juice Concentrate or 3 – 12 oz Cans Prep Time: 10 Minutes MINUTE MAID Pre‐Made Orange Juice 1 Gallon Shelf Life: Concentrate: 24 Hours BUILDING SUPPLIES: 1 Gallon Plastic Jug w/Lid 1 CCP: Refrigeration Tea Sticker 1 Approved Substitutions: OJ MUST BE MINUTE MAID BRAND 16 oz Plastic Cups 10

Concentrate Pre‐Made

Purchase Three (3) Cans of Minute Maid Concentrate Defrost Overnight in Walk‐in or other Cooler (at or below

40°) Pour into Gallon Jug Add Cold Water to Fill Container Mark “Other” On Sticker and Place on the Container Serve with 10 – 16 oz Cups Keep in the cooler at or below 40° until ready to deliver

Purchase 1 – 1 Gallon Container of Minute Maid Orange Juice

Serve with 10 – 16 oz cups Keep in the cooler at or below 40° until ready to

deliver

The Works (Serves 8‐10)




INGREDIENTS ½ Gallon Gallon SET UP SUPPLIES NEEDED ½ Gallon Gallon FRESH Sweet or Unsweet Tea or Lemonade 64 fl oz 128 fl oz 16 oz Cups w/Lids 5 10 Lemon Wedges 5 10 Straws 5 10 Ice (double bagged) ¾ Bag 1 Bag Fork (for Lemons) 1 Sugar, Equal, Sweet n Low, Splenda* 3 Each 5 Each White Paper Bag (Loose Items) 1 BUILDING SUPPLIES: Large Plastic Bag (for Ice)** 1 Half Gallon or Gallon Plastic Jug w/Lid 1 ADDITIONAL INFORMATION: Tea Sticker 1 Prep Time: 15 Minutes 5 oz Cup w/Lid (for Sweeteners)* 1 Shelf Life: 24 Hours 24 or 32 oz Cup w/Lid (for Lemons) 1 CCP: Gloves Ice Bags with Twist Tie 2 Approved Substitutions: * Only send sweeteners with UNSWEET Tea ** This will help because the ice bag will “sweat”

STEP 1 STEP 2

Make FRESH Tea or Lemonade according to recipe Assemble all building & set‐up supplies needed Put cups, lids, fork and straws in paper bag Pour FRESH Tea or Lemonade into the container and cover Mark flavor on current sticker and place on the jug Place in a cooler at or below 40° ‐ tea must be cooled following the 2 step safe cooling protocol of cooling to 70°F within 2 hours and then to 40°F or below within an additional 4 hours and kept at or below 40°F at all times.

For Unsweet Tea only, place sweeteners in 5 oz plastic cup, cover and add to paper bag

Wearing gloves or using tongs, put lemon wedges into the cup, cover and add to paper bag

Scoop ice into a double bagged ice bag and use twist tie to close, put closed bag in large bag to catch condensation. Fill bag for half gallon works just above the McAlister’s logo.

Set up for UNSWEET Tea Only Half Gallon Gallon

Set up for SWEET Tea or Lemonade Half Gallon Gallon

Breakfast Box CATERING RECIPE ‐ BREAKFAST


Catering Recipes 11/11/14

INGREDIENTS ONE BOX SET UP SUPPLIES NEEDED Breakfast Sandwich or Breakfast Wrap 1 Cutlery Kit 1 per box Side (Yogurt, Fruit Cup. Breakfast Potatoes) 2 Selections/Sides per Box Garbage Bag 1 per 25 guests (per order) BUILDING SUPPLIES: ADDITIONAL INFORMATION: McAlister’s Catering (Box Lunch) Box 1 Prep Time: 15 Minutes McAlister’s Paper Tray Liner 1 Shelf Life: 4 Hours 5 oz Plastic Cup w/ Lid (for sides) 2 CCP: Gloves, Refrigeration Approved Substitutions:

STEP 1 STEP 2 STEP 3 – Breakfast Wrap STEP 3 – Breakfast Croissant STEP 6

Assemble and place liner in McAlister’s Catering Box

Portion the two selected sides into 5 oz plastic cups.

See Catering Prep Recipes for Breakfast Potatoes and Yogurt, Side or Fruit, Side To Go (in Expo Section) for more details.

Make the Breakfast Wrap using the Catering Prep Recipe.

Place the wrap in the box as shown in the photo above

Add a cutlery kit and two sides and two sides.

Make the Breakfast Croissant Sandwich using the Catering Prep Recipe.

Place the sandwich in the box as shown in the photo above

Add a cutlery kit and two sides and two sides.

Close box, add name if known, mark Pick up or Delivery

Write the type of sandwich (Bacon or Ham + Wrap or Croissant) and the sides on a large catering label and place on the end of the box.

Deliver immediately

Croissant Sandwich Tray CATERING RECIPE – BREAKFAST TRAYS



INGREDIENTS One Size SET UP SUPPLIES NEEDED Croissants (toasted) : Egg, Ham & Cheese 5 Small Round Plates 1 per Guest Croissants (toasted): Egg, Bacon & Cheese 5 Napkins 1 per Guest BUILDING SUPPLIES Cutlery Kits 1 per Guest 16” Catering Tray w/ Lid 1 Tongs 1 Completed Catering Labels (Name of Tray) 1 White Paper Bag (small loose items) 1 Logo Paper 3 Garbage Bag 1 per 25 Guests (per order) Optional Foil Tray Coverage ADDITIONAL INFORMATION: Prep Time: 30 Min Shelf Life: Must be delivered IMMEDIATELY after assembly CCP: Gloves Optional: Sausage patties can be subbed for Bacon or Ham

For large parties, egg patties can be subbed for scrambled eggs Sandwiches can be made without eggs per guest request

STEP 1 STEP 2 STEP 3 STEP 4 STEP 5 OPTIONAL

Assemble all building & set up supplies needed

Put small loose items in paper bag

Put the completed catering label under the logo on the tray lid

Line tray with logo paper

Just before delivery, wearing gloves, make sandwiches according to catering recipe CROISSANTS MUST BE TOASTED

Using the picture above as a guide, start by placing 10 croissant halves facing out around the outer rim of the tray

Still wearing gloves, add a circle of 6 croissant halves inside the outer circle

Complete the tray by adding the remaining halves as shown in the picture above

Tightly cover with the lid

Deliver Immediately

Optional: Wrap the entire tray in foil and tightly cover with the lid

Deliver Immediately

Remove foil upon arrival

Finger Sandwich Tray (serves 8‐10) CATERING RECIPE‐SNACK TRAYS



INGREDIENTS One Size SET UP SUPPLIES NEEDED Assorted Chicken & Tuna Salad Sandwiches

9 Sm Round Plates 1 per Guest + 1 extra

Suggested Fillings: 5 – Chicken / 4 ‐ Tuna Napkins 2 per Guest + 1 extra Suggested Breads: 5 – Sliced Wheat / 4 ‐ Croissants White Paper Bag (loose items) 1 Optional: Leaf Lettuce to Line Outer Tray Coverage Garbage Bag 1 per 25 Guests (per order) BUILDING SUPPLIES: ADDITIONAL INFORMATION: Logo Paper (only 1 sheet if using lettuce) 3 Prep Time: 30 Min Catering Tray w/ Lid 1 – 16” Shelf Life: 4 Hours Completed Catering Label (Name of Tray) 1 CCP: Gloves, Refrigeration Approved Substitutions

STEP 1 STEP 2 STEP 3 STEP 4 STEP 5


Put small loose items in a white paper bag

Put the completed catering label under the logo on the tray cover

Line tray with logo paper or logo paper and washed, dried and trimmed leaf lettuce (trim off brown and core, place as shown in picture above)

Wearing gloves, make sandwiches according to catering recipe

Toast sandwiches made on croissants and cut into 3 equal sized pieces

Still wearing gloves, cut sliced wheat sandwiches into 3 equal sized pieces – do not toast

Still wearing gloves, place 4 pieces of the croissant sandwiches in the center of the tray, add two pieces of sliced wheat sandwiches below and one piece of sliced wheat above the center sandwiches.

Add 4 more pieces on sliced wheat one in each corner as shown in the picture above

Fill in the remainder of the tray

Tightly cover the tray and make sure the logo sticker is under the logo on the lid

Keep in the cooler below 41° until ready to deliver

Fresh Fruit Tray CATERING RECIPE – SNACK TRAY



INGREDIENTS Small Large SET UP SUPPLIES NEEDED Strawberries (halved) 1 Pint (1 lb net) 2 Pints (2 lbs net) Spoon (for Dip) 2 Grapes 0.5 lbs 1 lb Tongs 1 Cantaloupe (cubed) 0.75 lbs 1.5 lbs Oval Plates* 1 per Guest Honeydew Melon (cubed) 0.75 lbs 1.5 lbs Napkins* 1 per Guest Pineapple (cubed) 0.75 lbs 1.5 lbs Cutlery Kits* 1 per Guest Leaf Lettuce Coverage Coverage Garbage Bag* 1 per 25 Guests (per order) Strawberry Dip: Yogurt or Marshmallow 8 fl oz 16 fl oz White Paper Bag (small loose items)* 1 BUILDING SUPPLIES: * items not necessary if sandwich tray is ordered Catering Tray w/ Lid 1 – 12” 1 – 16” ADDITIONAL INFORMATION: Completed Catering Labels (Name of Item) 1 per Container Prep Time: 30 Min Paper Logo Container w/ Lid (Dip) 1 – 8 oz 1 – 16 oz Shelf Life: 4 Hours CCP: Refrigeration, Produce, Gloves Set up and final photos below are for a LARGE tray Approved Subs (depending on price): Watermelon, Green Grapes, Berries, Kiwi



Fruit may need to be purchased from your produce co or at the grocery and kept in the cooler below 41° until ready to prepare

Transfer strawberry yogurt to container or if requested, prepare strawberry marshmallow dip according to the prep recipe (keep in cooler until delivery)

Place completed catering labels on all lids

Put cutlery kits in paper bag

Wearing gloves, wash and dry all produce according to produce handling instructions

Wearing a cut glove and disposable gloves, cut off the pineapple top and bottom

Stand it up and cut off the rind by carefully slicing down around it

Once all rind is removed, cut 4 or 5 large sections cutting down around the core

Cut sections into bite‐sized pieces

Still wearing gloves, cut cantaloupe in half, remove seeds, cut each half in half, then each quarter into thirds

Remove rind from cantaloupe, and cut into bite‐sized pieces

Repeat above for honeydew Cut grape stems into small bunches, remove bad grapes (4‐6 grapes per bunch)

Remove strawberry leaves and stems and cut in half

Line tray with leaf lettuce that has been washed according to produce handling instructions

Put covered yogurt or fruit dip in center of the tray

Begin adding fruit in one corner of the tray

Add additional fruits to the tray

Cover and keep in cooler below 41° until ready to deliver

Fresh Vegetable Tray CATERING RECIPE – SNACK TRAYS



INGREDIENTS Small Large SET UP SUPPLIES NEEDED Broccoli Florets 0.75 lb 1 lb Oval Plates* 1 per Guest Cauliflower Florets ‐ 1 lb Napkins* 1 per Guest Petite Baby Carrots 0.75 lb 1 lb Cutlery Kits* 1 per Guest Grape Tomatoes 12 oz (1 Pint) 12 oz (1 Pint) Garbage Bag* 1 per 25 Guests (per order) Celery Sticks 0.5 lb 1 lb Spoon (for Dip) 2 Cucumbers, Sliced 0.5 lb 1 lb Tongs 1 Leaf Lettuce Coverage White Paper Bag (small loose items)* 1 Ranch Dressing 8 fl oz 16 fl oz * items not necessary if sandwich tray is ordered BUILDING SUPPLIES ADDITIONAL INFORMATION: Catering Tray w/ Lid 1 – 12” 1 – 16” Prep Time: 30 Min Completed Catering Labels (Name of Item) 1 per Container Shelf Life: 4 Hours Paper Logo Container w/Lid 1 – 8 oz 1 – 16 oz CCP: Refrigeration, Produce, Gloves Approved Substitutions: Any dressing can be subbed for Ranch



Some items need to be purchased from your produce co or at a grocery store, keep in the cooler below 41° until ready to prepare

Ladle ranch dressing into paper logo container, cover (keep in cooler until ready to deliver)

Place the catering sticker under the logo on the tray cover

Put small items in paper bag

For LARGE TRAYS ONLY, remove cauliflower leaves and carefully core using a sharp knife (see above)

Break cauliflower head into florets (bite‐sized pieces)

For Both Sized Trays, cut bottom and leafy tops off celery, then cut stalks into 2” sticks

Wearing gloves, wash and dry all produce according to produce handling procedures

Remove three equally spaced strips of the peel from around the cucumber and then follow the CUCUMBERS, SLICED prep recipe procedures and place on the tray

Follow BROCCOLI & CARROTS, FRESH prep recipe procedures for washing and cutting and add to the tray

Still wearing gloves, line tray with leaf lettuce (that has been washed according to produce handling instructions)

Put covered ranch dressing in center of tray

Start putting veggies on the tray, beginning with the cauliflower as shown in the picture above

Add additional vegetables to the tray making sure to rotate colors as seen in the photo above

Cover and place in the cooler below 41° until ready to deliver

Muffin and Danish Tray CATERING RECIPE – BREAKFAST TRAYS



INGREDIENTS Regular Large SET UP SUPPLIES NEEDED Assorted Muffins, Thawed* (leave whole) 10 14 Small Round Plates 1 per Guest Cheese Danish, Thawed* (leave whole) 4 6 Napkins 1 per Guest Strawberries, Fresh (wash, but leave whole with leaves) 8 17 Cutlery Kits 1 per Guest BUILDING SUPPLIES: White Paper Bag (small loose items) 1 Catering Tray w/ Lid 1 – 12” 1 – 16” Tongs 1 Completed Catering Label (Name of Tray) 1 1 Garbage Bag 1 per 25 Guests (per order) Logo Paper 1 2 ADDITIONAL INFORMATION: Prep Time: 12 hr Thawing / 15 Min Building * Thaw muffins and Danish overnight in the walk‐in below 41 before building the tray

Shelf Life: 24 Hours Under 41 CCP: Refrigeration, Gloves

Approved Substitutions:

STEP 1 STEP 2 STEP 3 STEP 4

Thaw assorted muffins and Danish overnight in the cooler below 41° F.



Put the completed catering label under the logo on the tray cover

Line the tray with logo paper

Put muffins around the outer edge of the tray as shown in the pictures above Regular Tray = 3 across top and bottom 2 on each side Large Tray = 4 on each side 3 across top and bottom

Still wearing gloves, add the Danish in the center of the tray as shown in the photos above

Add fresh, washed, whole strawberries leaves down

Regular Tray = 4 on top 2 each on left and right

side (tucked between muffins)

Large Tray = 9 on top 2 on each side, top and

bottom (tucked between muffins)

Cover and keep in cooler below 41° until ready to deliver

Nacho Bar* [Multiply the per person amount of each ingredient by the number of Guests] CATERING RECIPE – SNACKS


Catering Recipes4/09/14

INGREDIENTS Amount (Per Guest) SET UP SUPPLIES NEEDEDTortilla Chips 2.5 oz Oval Plates 1 per GuestSour Cream (drain excess liquid) 2 fl oz Tongs 1 per Chip ContainerSalsa 2 fl oz Napkins 1 per GuestJalapenos 1 oz Cutlery Kits or Forks 1 per GuestTomatoes, Diced 2 oz White Paper Bag 1Black Olives 1 oz Spoons 1 per ToppingChili or Veggie Chili HOT 3 fl oz Garbage Bag 1 per 25 Guests (per order)Ro‐Tel HOT 3 fl oz ADDITIONAL INFORMATION:BUILDING SUPPLIES: Prep Time: 15 MinutesCatering Bowl(s) w/ Lid(s) Small Bowl = 1 Bag of Chips / Large = 2 Bags Shelf Life: 4 hours (HOT Items must be held at 165° or above)Paper & Plastic Cups w/Lids As Needed for OTS Items CCP: Gloves, Produce, TemperatureCompleted Catering Labels (Name of Item)

1 per Container Approved Substitutions: 2 oz Ladles can be subbed for spoons – 1 per Ro‐Tel®, chili and salsa containers




Put completed catering labels on all lids

Wearing gloves, place a catering bowl on a digital scale and add chips until correct portion is reached

DO NOT SEND FULL BAGS OF CHIPS

* Set‐up shown in all photos is for a party of 10 – adjust container sizes if necessary. For uneven amounts, divide equally between containers. Example: if 20 oz are needed, do not fill the 16 oz container and leave the 8 oz container half empty

Measure sour cream (drain excess liquid before portioning), salsa, jalapenos, tomatoes and black olives into appropriately sized containers, cover, wrap salsa containers in film and keep in cooler below 41° until ready to deliver

Just before delivery, measure HOT (above 165°) Ro‐Tel into appropriately sized paper cup(s), cover tightly and wrap in film

Deliver Immediately The temperature of the delivered Ro‐Tel and Chili must be above 165°

To maintain heat, hot items must not be prepared until order is ready to be delivered

Pinwheel Tray (24 or 36 Count) CATERING RECIPE‐SNACKS



INGREDIENTS Small Large SET UP SUPPLIES NEEDED McAlister’s Club Wraps* 2 2 Small Round Plates 1 per Guest + 1 extra Angus Club Wrap(s)* 1 2 Napkins 1 per Guest + 1 extra Turkey Bacon Ranch Wrap(s)* 1 2 White Paper Bag (loose items) 1 BUILDING SUPPLIES: ADDITIONAL INFORMATION: McAlister’s Logo Paper Liner 1 3 Prep Time: 30 Min Catering Tray w/ Lid 1 – 12” 1 – 16” Shelf Life: 4 Hours Catering Sticker 1 1 CCP: Gloves, Refrigeration

*Make according to Catering Prep Recipes Approved Substitutions Any combo of meat & cheese




Put the catering sticker under the logo on the tray cover


Wearing gloves, make wraps according to the recipes found in the Catering Prep section

Still wearing gloves, place pinwheels on the tray as shown in the picture above

(Small Tray shown in picture above)

Put the lid on the tray, make sure logo sticker is in the center of the cover


CATERING BLACK ANGUS CLUB PINWHEELPrep Time: 1 Minute

1. Steam wrap for 10 seconds or place on a tray, place in MerryChef or TurboChef and press “Wrap”.

2. Spread mayo evenly over the lower half of the wrap. Spread horseradish dijon evenly over the upper half of the wrap.

3. Place cold roast beef evenly over wrap.

4. Cut the cheddar in half and place evenly over the bottom half, cut the Swiss in half and place evenly over the top half.

5. Evenly distribute onions over the Swiss.

6. Cut the tomato slices in half and lay over the cheddar. Fold bacon strips into a V shape and place over the center.

7. Lay the leaf lettuce over the bacon and tomato.

8. Tightly roll the wrap. Do not fold in edges.

9. Insert toothpicks and cut into 6 equal pinwheels about 1 ¼ inches wide.

Ingredients(ALL CAPS = Prep Item)

One Size

Wrap (heat) 1 each

Mayo (cold) 0.5 fl oz (1T)

Horseradish Dijon 1 fl oz (2 T)

Roast Beef (cold) 4 oz

Cheddar (cold) 1 Slice

Swiss (cold) 1 Slice

RED ONION, SLICED (cold) 0.5 oz

BACON, CRISP 4 Half Slices

TOMATO, SLICED (cold) 2 Slices

Leaf Lettuce (cold) Coverage

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. All produce must be washed according to Produce Handling Procedures.

Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 3. Bacon, Crisp (PREP)2. Pinwheel Tray (Catering Snacks) 4. Red Onion, Sliced (PREP)

CATERING PREP RECIPE

Step 2 Step 3 Steps 5‐ 6 Step 9

Catering PrepBreakfast Snacks & Breaks


HAACP INFORMATION IS IN BOLDHOT FOODS MUST BE KEPT ABOVE 165°

COLD FOODS MUST BE KEPT AT OR BELOW 40°

CATERING FINGER SANDWICHES – Sliced & Croissant

1. Cut crusts off of the sliced wheat.

2. Add scoop of chicken or tuna salad and spread evenly over the bread or croissant.

3. Place the tomato slices over the salad.

4. Place leaf lettuce over the tomato making sure it covers all of the bread or croissant.

5. Place top piece of bread over the leaf lettuce.

6. Spear sandwiches on sliced wheat with 3 frilled toothpicks as shown in the top picture. Spear sandwiches made on croissants with 3 toothpicks as shown in the picture below.

7. Using a sharp knife, carefully cut sandwiches into 3 equal sized pieces.

Prep Time: 1 Minute

Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP)2. Tuna Salad (PREP)3. Finger Sandwich Tray (CATERING SANDWICHES)

Ingredients(ALL CAPS = Prep Item) One Size

Sliced Wheat (NOT TOASTED)or

Croissant (TOASTED)

2 Slices

1

Chicken or Tuna Salad (cold)

1 – Gray Scoop(5.25 / 5.75 wt oz)





Steps 2‐4 Steps 6‐7 Croissant





CATERING FRUIT DIP (STRAWBERRY MARSHMALLOW)(Approved Substitution for Strawberry Yogurt on the Fruit Tray)


Prep Time: 5 Minutes

Related Recipes – found on inFoRM us in the (FILE) listed:1. Catering Fruit Tray

Ingredients Small Tray Large Tray

Strawberry Cream Cheese (cold) 4 oz 8 oz

Marshmallow Cream 4 oz 8 oz

1. Place cold strawberry cream cheese in a plastic cambro.

2. Add marshmallow cream.

3. Using a rubber spatula, mix thoroughly.

4. Place dip in an appropriately sized paper logo cup and cover. Hold in the cooler at or below 40° until ready to assemble tray.

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food.





CATERING McALISTER’S CLUB PINWHEELPrep Time: 1 Minute


2. Spread mayo evenly over lower half or wrap. Spread HMD evenly over upper half of wrap.

3. Place cold ham over bottom half, cold turkey over top half leaving a 1 inch border on both the left and right sides.

4. Cut the cheddar slices in half and place evenly over the ham, cut the Swiss in half and place evenly over the turkey.

5. Cut the tomato slices in half and lay over the cheddar. Fold bacon strips into a V shape and place over the Swiss.

6. Lay the leaf lettuce over the bacon and tomato.




One Size

Wrap (heat) 1 each

Mayo (cold) 0.5 fl oz (1 T)

Honey Mustard (cold) 1 fl oz (2 T)

Ham (cold) 2 oz

Turkey (cold) 2 oz



BACON, CRISP 2 Slices




Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 3. Bacon, Crisp (PREP)2. Pinwheel Tray (Catering Snacks)


Step 2 Steps 3‐5 Step 6 Step 8





CATERING TURKEY BACON RANCH PINWHEELPrep Time: 1 Minute


2. Spread or squeeze ranch evenly over wrap.

3. Place cold turkey over the wrap leaving a 1 inch border on the left and right sides.

4. Cut the cheddar cheese slices in half and place over bottom third of the turkey. Fold bacon strips into a V shape and place above cheddar.

5. Cut the tomato slices in half and lay above bacon.

6. Lay the leaf lettuce over the cheese and tomato.



Ingredients (ALL CAPS = Prep Item)

One Size

Wrap (heat) 1

Ranch (cold) 1 oz

Turkey (cold) 4 oz

Cheddar (cold) 2 Slices

BACON, CRISP 4 Half Slices




Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 3. Bacon, Crisp (PREP)2. Pinwheel Tray (Catering Snacks)


Step s 2‐3 Step 4 Step 6 Step 8





Big Bold Collection Box ( CATERING RECIPE‐ SANDWICH TRAYS



INGREDIENTS One Size SET UP SUPPLIES NEEDED The Italian (White Baguette) 2 – 12” Oval Plates 1 per Guest + 1 extra Memphian (Multigrain Baguette) 2 – 12” Napkins 2 per Guest + 1 extra Southwest Turkey (Multigrain Baguette) 2 – 12” Large To Go Bag Chips King Club (White Baguette) 1 – 12” Small White Bag Loose items – plates, napkins, etc Horseradish Roast Beef (White Baguette) 1 – 12” Fork (for Pickles) 1 Assorted Individual Bags of Chips 1 per Guest Garbage Bag 1 per 25 Guests (per order) Pickle Spears 1 per Guest ADDITONAL INFORMATION: BUILDING SUPPLIES: Prep Time: 30 Min McAlister’s Logo Paper Liner 2 Shelf Life: 4 Hours Collection Box w/ Lid 1 CCP: Refrigeration, Gloves Optional: Plastic Film Wrap (to cover sandwiches) As Needed Approved Substitutions: If a different side is subbed send Cutlery Kits

NO SANDWICH SUBSTITUTIONS Appropriately Sized Bowl w/ Lid (for pickles) 1



Wearing gloves, place pickles in bowl, cover and keep in cooler below 41° until delivery

Put plates, utensils, napkins & a garbage bag in a white paper bag

Put an assortment of individual bags of chips in a large To Go bag

Line box with logo paper Wearing gloves, make 12” Italians, Memphians and SW Turkeys (on multigrain instead of white) according to Sandwich Station Recipes (double all ingredients and cut as shown on the King Club Catering Recipe).

Make the remaining 2 sandwiches using the Catering Prep recipes.

DO NOT TOAST/HEAT BREADS.

DO NOT HEAT TOPPINGS. All sandwiches are made with spreads on the sandwich and lettuce and tomato.

Still wearing gloves, start adding sandwiches to the box – add 4 across the short side and 6 across the long edge

Alternate baguette and sandwich types. There should never be two sandwiches on the same bread next to each other

Continue adding the sandwiches and alternating bread types

Optional – to help prevent the bread from drying, lay plastic film wrap over the sandwiches and tuck down in the box around the outer edges.

Put the lid on the box Add Big Bold Collection and the party name


CHICKEN CAVATAPPI‐MARINARA COLLECTION CATERING RECIPE‐PASTA



INGREDIENTS Serves 8‐10 SET UP SUPPLIES NEEDED Pasta, Thawed 36 ounces Oval Plates 11 Marinara Sauce 32 fl ounces (4 cups) Napkins 11 Chicken, Sliced 12 ounces Cutlery Kits 11 Tomatoes, Diced 4 ounces Tongs 1 Parmesan Cheese 1 ounce Serving Spoon 1 Parmesan Crostini (see Prep Recipe) 10 bags – 2 per bag Spoons (for dressing) 2 Garden Salad (see Catering Prep Recipe) 1 Garbage Bag 1 per 25 Guests (per order) BUILDING SUPPLIES: ADDITIONAL INFORMATION: Cookie Bags (Crostini) 10 Prep Time: 30 Min Foil Pans w/ Lids 4 Shelf Life: Serve Immediately 8 oz Soup Cups w/ Lids (Dressings) 2 CCP: Gloves, heat pasta and sauce to 165 Collection Box with Lid 1 Optional: Offer Chafing Dish Set Up (see Chafing

Dish Procedures) Completed Catering Labels (Name of Item) 4 Catering Safety Instructions Labels 2


Assemble all building & set up supplies.

Place utensils & napkins in a foil pan.

Prepare Parmesan Crostini according to Prep Recipe.

Place 2 crostini in each cookie bag, seal and place in a foil pan. Cover and add label when all are in pan.

Prepare Garden Salad for Pasta Collection according to Catering Prep Recipe.

Cover, label and place in the Collection box.

Add dressing to the pan with utensils, cover, label and place over the salad pan in the box.

Keep in cooler below 41° until delivery

Cut the chicken slices into bite‐sized pieces (less than 1” long).

Place portioned pasta in an amber half size pan.

Add cold sauce and cold chicken over the pasta.

Cover with lid and microwave for 3 minutes, remove and mix well.

Return to the microwave and heat for an additional 2 minutes or until an internal temperature of 165° is reached.

Transfer well mixed hot pasta into a foil pan.

Wearing gloves, sprinkle diced tomatoes and Parmesan over the pasta.

Cover and add a completed catering label and a Safety label.

Make sure completed catering labels are on all lids and Safety labels are on pasta and salad containers.

Immediately place hot covered pasta in the Collection Box next to the salad and utensil pans.

Place the pan of crostini over the pasta pan.

Place the oval platters over the pans as shown above.

Deliver immediately

CHICKEN CAVATAPPI‐TOMATO CREAM COLLECTION CATERING RECIPE‐PASTA



INGREDIENTS Serves 8‐10 SET UP SUPPLIES NEEDED Pasta, Thawed 36 ounces Oval Plates 11 Four Cheese Sauce 24 fl ounces (6 gray scoops) Napkins 11 Marinara Sauce 8 fl ounces (1 cup) Cutlery Kits 11 Chicken, Sliced 12 ounces Tongs 1 Tomatoes, Diced 4 ounces Serving Spoon 1 Parmesan Cheese 1 ounce Spoons (for dressing) 2 Parmesan Crostini (see Prep Recipe) 10 bags – 2 per bag Garbage Bag 1 per 25 Guests (per order) Garden Salad (see Catering Prep Recipe) 1 ADDITIONAL INFORMATION: BUILDING SUPPLIES: Prep Time: 30 Min Cookie Bags (Crostini) 10 Shelf Life: Serve Immediately Foil Pans w/ Lids 4 CCP: Gloves, heat pasta and sauce to 165 8 oz Soup Cups w/ Lids (Dressings) 2 Optional: Offer Chafing Dish Set Up (see Chafing

Dish Procedures) Collection Box with Lid 1 Completed Catering Labels (Name of Item) 4 Catering Safety Instructions Labels 2






Prepare Garden Salad for Collections according to Catering Prep Recipe.

Cover, add Catering and Safety labels and place in the Collection box.


Keep in cooler below 41° until delivery.



Add cold sauces and chicken over the pasta.

Cover with a lid and microwave for 3 minutes, remove and mix well.

Return to microwave and heat for an additional 2 minutes or until an internal temperature of 165° is reached.

Transfer well mixed hot pasta sauce into a foil pan.







Deliver immediately

FOUR CHEESE CHILI PASTA COLLECTION CATERING RECIPE‐PASTA



INGREDIENTS Serves 8‐10 SET UP SUPPLIES NEEDED Pasta, Thawed 36 oz Oval Plates 11 Four Cheese Sauce 32 fl oz (8 gray scoops) Napkins 11 Chili 16 fl oz (4 – 4 oz ladels) Cutlery Kits 11 Cheddar Jack 5 oz Tongs 1 Tomatoes, Diced 4 oz Serving Spoon 1 Red Onions, Diced 2 oz Spoons (for dressing) 2 Parmesan Crostini (see Prep Recipe) 10 bags – 2 per bag Garbage Bag 1 per 25 Guests (per order) Garden Salad (see Catering Prep Recipe) 1 ADDITIONAL INFORMATION: BUILDING SUPPLIES: Prep Time: 30 Min Cookie Bags (Crostini) 10 Shelf Life: Serve Immediately Foil Pans w/ Lids 4 CCP: Gloves, heat pasta and sauce to 165 8 oz Soup Cups w/ Lids (Dressings) 2 Optional: Offer Chafing Dish Set Up (see Chafing

Dish Procedures) Collection Box with Lid 1 Completed Catering Labels (Name of Item) 4 Catering Safety Instructions Labels 2











Add the cold sauce. Cover with a lid and microwave for

3 minutes, remove and mix well. Return to microwave and heat for

an additional 2 minutes or until an internal temperature of 165° is reached.


Add hot chili over the pasta, leaving some of the pasta showing around the edges

Wearing gloves, sprinkle, cheddar‐jack, diced tomatoes and diced onions over the pasta.






Deliver immediately

CHICKEN BACON JALAPENO PASTA COLLECTION CATERING RECIPE‐PASTA



INGREDIENTS Serves 8‐10 SET UP SUPPLIES NEEDED Pasta, Thawed 36 ounces Oval Plates 11 Four Cheese Sauce 32 fl ounces (8 gray scoops) Napkins 11 Chicken, Sliced 12 ounces Cutlery Kits 11 Jalapenos (10 diced / 6 whole) 16 Tongs 1 Bacon, Crisp 8 Slices, Crumbled Serving Spoon 1 Tomatoes, Diced 4 ounces Spoons (for dressing) 2 Parmesan Cheese 1 ounce Garbage Bag 1 per 25 Guests (per order) Parmesan Crostini (see Prep Recipe) 10 bags – 2 per bag ADDITIONAL INFORMATION: Garden Salad (see Catering Prep Recipe) 1 Prep Time: 30 Min BUILDING SUPPLIES: Shelf Life: Serve Immediately Cookie Bags (Crostini) 10 CCP: Gloves, heat pasta and sauce to 165 Foil Pans w/ Lids 4 Optional: Offer Chafing Dish Set Up (see Chafing

Dish Procedures) 8 oz Soup Cups w/ Lids (Dressings) 2 Collection Box with Lid 1 Completed Catering Labels (Name of Item) 4 Catering Safety Instructions Labels 2











Finely dice 10 of the 16 jalapenos. Place portioned pasta in an amber half

size pan. Add the cold sauce, cold chicken, diced

jalapenos and crumbled bacon. Cover with a lid and microwave for

3 minutes, remove and mix well. Return to microwave and heat for an

additional 2 minutes or until an internal temperature of 165° is reached.



Add the 6 whole jalapenos in the center of the pasta.






Deliver immediately

CHICKEN CAVATAPPI‐FOUR CHEESE COLLECTION CATERING RECIPE‐PASTA



INGREDIENTS Serves 8‐10 SET UP SUPPLIES NEEDED Pasta, Thawed 36 ounces Oval Plates 11 Four Cheese Sauce 32 fl ounces (8 gray scoops) Napkins 11 Chicken, Sliced 12 ounces Cutlery Kits 11 Tomatoes, Diced 4 ounces Tongs 1 Parmesan Cheese 1 ounce Serving Spoon 1 Parmesan Crostini (see Prep Recipe) 10 bags – 2 per bag Spoons (for dressing) 2 Garden Salad (see Catering Prep Recipe) 1 Garbage Bag 1 per 25 Guests (per order) BUILDING SUPPLIES: ADDITIONAL INFORMATION: Cookie Bags (Crostini) 10 Prep Time: 30 Min Foil Pans w/ Lids 4 Shelf Life: Serve Immediately 8 oz Soup Cups w/ Lids (Dressings) 2 CCP: Gloves, heat pasta and sauce to 165 Collection Box with Lid 1 Optional: Offer Chafing Dish Set Up (see Chafing

Dish Procedures) Completed Catering Labels (Name of Item) 4 Catering Safety Instructions Labels 2


Assemble all building & set up supplies

Place utensils & napkins in a foil pan

Prepare Parmesan Crostini according to Prep Recipe








Add cold sauce and cold chicken over the pasta.

Cover with a lid and microwave for 3 minutes, remove and mix well.

Return to the microwave and heat for an additional 2 minutes or until an internal temperature of 165° is reached.


Wearing gloves, sprinkle diced tomatoes and Parmesan over the pasta





Place the oval platters over the pans as shown above

Deliver immediately

GARDEN SALAD FOR COLLECTIONS

1. Wearing gloves, measure salad mix in a foil pan.

2. Add the cheese mix evenly over the salad mix.

3. Add the quartered cucumbers over the cheese.

4. Add the diced tomatoes over the cucumbers.

5. Add the croutons over the salad.

6. Cover with a lid and keep in cooler at or below 40° until delivery.

7. Fill 2 ‐ 8 ounce soup cups with dressing(s) of choice, cover and package with Pasta Collections paper goods.



One Size

SALAD MIX (cold) 20 oz

Cheddar‐Jack (cold) 4 oz

CUCUMBERS, QUARTERED (cold) 4 oz

TOMATOES, DICED (cold) 4 oz

Croutons 16 each

Dressing(s) of Choice (cold) 16 fl oz


Related Recipes – found on inFoRM us in the (FILE) listed:1. Salad Mix (PREP)2. Cucumbers, Quartered (PREP) 3. Tomatoes, Diced (PREP)


Catering PrepMcAlister’s Deli® 11/17/14Confidential & Proprietary



CATERING HORSERADISH ROAST BEEF

For Big Bold Collection Box For Sandwich Trays

1. Cut open baguette and cut about ½ inch off one end at a 45° angle to create a point (see photo below). Cut open the baguette.

2. Place cold roast beef on the bottom piece of the baguette. Make sure the meat covers the baguette.

3. Add caramelized onions evenly over the roast beef.

4. Cut cheddar slices in half and place over the caramelized onions.

5. Place the tomato slices over the cheddar, then add the leaf lettuce.

6. Drizzle the horseradish Dijon over the leaf lettuce and place the top on the sandwich.

7. Using a sharp knife, carefully cut into 3 pieces as shown below. Place 4 frilled toothpicks in the sandwich.

8. Wrap sandwiches with cut deli liners and insert a frill pick (see photo below). Using a sharp knife, carefully cut into 4 pieces as shown below.



One Size

White Baguette (not heated) 1 – 12” Loaf

ROAST BEEF, SLICED (cold) 8 oz

CARAMELIZED ONIONS (cold) 2 – P ( 2 oz )




Horseradish Dijon (cold) 2 fl oz (2T)


Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 4. Roast Beef Sliced (PREP) 2. Catering Big Bold Collection Box (CATERING SANDWICHES 5. Caramelized Onions (PREP) 3. Catering French Quarter Tray (CATERING SANDWICHES)


Cutting for Big Bold Collection Cutting for New Orleans Tray

Wrapping for Big Bold Collection

Catering PrepSandwiches, Sandwich Wraps & Trays




CATERING KING CLUB

1. Cut about ½ inch off one end of the baguette at a 45° angle to create a point.

2. Spread lite mayo evenly over the bottom piece of the baguette.

3. Add cold ham then turkey over the mayo. Make sure meat covers the baguette.

4. Cut the cheese slices in half. Place the cheddar then the Swiss over the cheddar.

5. Fold bacon slices in a V shape and place over the Swiss.

6. Place the tomato slices over the bacon, then add the leaf lettuce.

7. Drizzle the honey mustard over the leaf lettuce and place the top on the sandwich.

8. Using a sharp knife, carefully cut into 3 equal sized pieces as shown in the photo below.

9. Wrap sandwiches with cut deli liners and insert a frill pick.


Ingredients(ALL CAPS = Prep Item) One Size

White Baguette (not heated) 1 – 12” Loaf

Mayonnaise (cold) 2 fl oz (4T)

HAM, SLICED (cold) 8 oz

TURKEY, SLICED (cold) 8 oz


Swiss (cold) 2 Slices




Honey Mustard (cold) 2 fl oz (4T)


Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 4. Ham, Sliced (PREP) 2. Turkey, Sliced (PREP) 5. Bacon, Crisp (PREP) 3. Catering Big Bold Box (CATERING SANDWICHES)


Cutting for Big Bold Collection

Wrapping for Big Bold Collection





Dessert Bar Tray CATERING RECIPE – DESSERT TRAYS



INGREDIENTS ONE SIZE SET UP SUPPLIES NEEDED Fresh Brownies 3 Small Round Plates 1 per Guest Fresh Magic Bars 3 Napkins 1 per Guest Fresh Rice Crispy Bars 3 Tongs 1 Fresh Peanut Butter Crispy Bars 2 White Paper Bag (small loose items) 1 BUILDING SUPPLIES: ADDITIONAL INFORMATION: 12” Catering Tray w/Lid 1 Prep Time: 15 Min Completed Catering Label (Name of Tray) 1 Shelf Life: 24 Hours Logo Paper 1 CCP: Gloves Approved Substitutions:



Place small items in the white paper bag

Line the tray with logo paper

Put a completed catering label under the logo on the tray cover

Wearing disposable gloves and a cut resistant glove, cut Rice and Peanut Butter Crispy bars in half straight across

Cut Brownies and Magic Bars in half diagonally.

Still wearing gloves, place 2 Rice Crispy halves in the center of the tray and the remaining halves in the corners as shown in the picture above.

Add the Peanut Butter Crispy halves in the middle of each side between the Rice Crispy bars.

Fill in the remaining space with the Brownie and Magic Bar halves.

Cover tray

Tray can remain at room temperature until ready to deliver

Fresh Brownie Tray CATERING RECIPE – DESSERT TRAYS



INGREDIENTS ONE SIZE SET UP SUPPLIES NEEDED Fresh Brownies 13 Napkins 1 per Guest Powdered Sugar Sprinkle White Paper Bag (small loose items) 1 BUILDING SUPPLIES: Optional: Tongs 1 12” Catering Tray w/ Lid 1 ADDITIONAL INFORMATION: Completed Catering Label (Name of Tray) 1 Prep Time: 15 Min Logo Paper 1 Shelf Life: 24 Hours CCP: Gloves Approved Substitutions:



Place napkins in the white paper bag



Wearing disposable gloves and a cut resistant glove, cut fresh brownies in half diagonally

Place 8 fresh brownie halves diagonally down the center of the tray with the flat side down as shown in the picture above

Still wearing gloves, place half of the remaining halves (9) to the left of the center brownies as shown in the picture above

Place remaining halves on the right side

Dust lightly with powdered sugar

Cover – can remain at room temperature until ready to deliver

Fresh Cookie Tray CATERING RECIPE – DESSERT TRAYS



INGREDIENTS Single Double (upon Guest Request ONLY)

SET UP SUPPLIES NEEDED

Assorted Fresh Cookies (cut in 1/2 ) 13 26 Napkins 1 per Guest Powdered Sugar Sprinkle White Paper Bag (for loose items) 1 BUILDING SUPPLIES: Optional: Tongs 1 12” Catering Tray w/ Lid 1 ADDITIONAL INFORMATION: Completed Catering Label (Name of Tray) 1 Prep Time: 15 Min Logo Paper 1 Shelf Life: 24 Hours CCP: Gloves Approved Substitutions:

STEP 1 STEP 2 STEP 3 STEP 4 DOUBLE (GUEST REQUEST)

Bake fresh cookies according to dessert procedure


Put napkins in white paper bag



Wearing gloves and a cut resistant glove, cut the fresh cookies in half

Lay the fresh cookie halves on the tray in a circular pattern making sure the types of cookies alternate.

Leave room in the center for 6 cookie halves

Add the cookie halves in the center

Sprinkle lightly with powdered sugar

Cover tray

Tray can stay at room temperature until ready to deliver

If the guest prefers, two cookie trays can be combined on one tray

Build the first layer the same and add a second layer

Fresh Mini Cookie Tray – Full Sized Cookies CATERING RECIPE – DESSERT TRAYS



INGREDIENTS ONE SIZE SET UP SUPPLIES Assorted Fresh Cookies (Suggested: 3 Choc Chip, 2 Sugar, 2 Oatmeal, 2 Peanut Butter, 2 White Choc Mac, 2 Heath)

13

Napkins

1 per Guest White Paper Bag (for loose items) 1

BUILDING SUPPLIES: Optional: Tongs 1 12” Catering Tray w/Lid 1 ADDITIONAL INFORMATION: Completed Catering Label (Name of Tray) 1 Prep Time: 15 Min Logo Paper 1 Shelf Life: 24 Hrs CCP: Gloves Approved Substitutions:


Pre‐heat oven to 325°

Wearing disposable and a cut resistant glove, use a chef’s knife to cut each cookie into ¼’s

Place cookies on a lined sheet pan and bake at 325° degrees for 10 – 12 minutes ‐ DO NOT over‐bake the cookies

While fresh cookies are baking, put a completed catering label under the logo on the tray cover


Put napkins in white paper bag


Once all the cookies have cooled, wearing gloves, place 4 fresh cookies along one edge of the tray

Start adding to the first row, alternating cookies so that the same cookies are not next to each other within the row

The 6th cookie in the row should be close to the middle of the tray with a total of 13 cookies per row

Continue to add fresh cookies until the tray is full


If the tray is made for display, place the appropriate color day dot on the bottom (see Cookie recipe in the Prep Book)


Sweets Tray CATERING RECIPE – DESSERT TRAYS



INGREDIENTS ONE SIZE SET UP SUPPLIES NEEDED Assorted Fresh Cookies (cut 2 in ½) 4 Small Round Plates 1 per Guest Fresh Brownies (cut in ¼‘s diagonally) 2 Napkins 1 per Guest Fresh Toffee Crunch Blondies (rectangles) 8 Tongs 1 Fresh Turtle Brownies (triangles) 8 White Paper Bag (small loose items) 1 Fresh Raspberry Swirl Cheesecake (triangles) 8 ADDITIONAL INFORMATION: Fresh Luscious Lemon Bars (rectangles) 8 Prep Time: 30 Minutes Powdered Sugar Sprinkle Shelf Life: 24 Hours below 41° BUILDING SUPPLIES: CCP: Refrigeration, Produce, Gloves 12” Catering Tray w/ Lid 1 Approved Substitutions: Completed Catering Label (Name of Tray) 1 Logo Paper 1 Optional: Small Plate to create height 1


Thaw toffee bars, turtle brownies, cheesecake and lemon bars

Bake fresh cookies and cut fresh brownies



Put loose items in paper bag


Wearing gloves, cut fresh cookies in half and fresh brownies into diagonal quarters

Optional: place a small plate in the center of the tray to build height

Put 2 full cookies in the center

Place the halves of two cookies in the corners of the tray as shown in the picture above

Still wearing gloves, add fresh brownies ‐ one quarter in each corner and the remaining in the center on top of cookies

Still wearing gloves, place fresh bars, cheesecake and turtle brownies around the center as shown in the picture above

Lightly sprinkle with powdered sugar

Cover and place in cooler below 41° until ready to deliver

Variety Tray (cookie and brownie) CATERING RECIPE – DESSERT TRAYS



NGREDIENTS ONE SIZE SET UP SUPPLIES NEEDED Assorted Fresh Cookies (cut in 1/2 ) 7 Napkins 1 per Guest Fresh Brownies (cut in ½ diagonally) 6 White Paper Bag (small loose items) 1 Powdered Sugar Sprinkle Optional: Tongs 1 BUILDING SUPPLIES: ADDITIONAL INFORMATION: 12” Catering Tray w/ Lid 1 Prep Time: 15 Min Completed Catering Label (Name of Tray) 1 Shelf Life: 24 Hours Logo Paper 1 CCP: Gloves Approved Substitutions:


Bake fresh cookies and cut fresh brownies according to procedure


Put napkins in the paper bag



Wearing disposable gloves and a cut resistant glove, cut fresh cookies and fresh brownies in half

Lay cookies diagonally down the center of the tray, cut side down

Still wearing gloves, add half of the fresh brownie halves on one side of the fresh cookies as shown in the picture above

Put the remaining brownie halves on the other side of the cookies


Cover tray


Cake, Whole CATERING RECIPE – DESSERT TRAYS



INGREDIENTS Whole Cake SET UP SUPPLIES Cake, Whole 1 Small Round Plates 1 per Guest BUILDING SUPPLIES: Napkins 1 per Guest Small (160 fl oz) Catering Salad Container w/lid 1 Forks 1 per Guest Completed Catering Label (Name of Cake) 1 Cake Server 1 White Paper Bag (for loose items) 1 ADDITIONAL INFORMATION: Prep Time: 10 Min Shelf Life: 2 Days (below 41°) / 2 Hrs (room temp) CCP: Approved Substitutions:


Purchase a triangular cake/pie server at local party supply store if none are currently available (try to find servers that are the same width as the cake slices)

12 – 24 hours before delivery, remove whole cake from freezer

Remove from the box, taking care to not bump/damage the icing

Place cake (still on the circular piece of cardboard) on the top of the salad container

Carefully remove the white cardboard from around the outside of the cake

Place the completed catering label in the center on the bottom of the bowl part

Place the bowl part of the container securely over the cake and press down around the outer edge to lock it in place

Place the cake in the cooler below 41° (keeping away from the door and foods with strong odors)

Assemble set up supplies (plates, forks, napkins, cake server) needed

Put small loose items in the white paper bag

Hold cake in cooler below 41° until ready to deliver (do not deliver frozen cake)

Ham, Carved

CATERING RECIPE‐DINNER



INGREDIENTS Per Person SET UP SUPPLIES NEEDED Ham, Thick Sliced (see Prep Recipe) HEAT 4 oz (2 – ½ Slices) Oval Plates 1 per Guest + 1 extra BUILDING SUPPLIES: Napkins 1 per Guest + 1 extra Pan w/Lid or Foil Size as needed Cutlery Kits 1 per Guest + 1 extra Completed Catering Labels (Name of Item) 1 per Container White Paper Bag (loose items) 1 Catering Safety Instructions Labels 1 per Container Tongs 1 (per tray) Garbage Bag 1 per 25 Guests (per order) ADDITIONAL INFORMATION: Prep Time: 45 Min Shelf Life: 2 Hours Held Hot (at or above 165°) CCP: Gloves, Temperature, Holding Optional: Offer Chafing Dish Set Up

(see Chafing Dish Set Up Procedures)


Preheat oven to 325°



Wearing gloves, lay ham slices in pan slightly overlapping ‐ up to 10 portions will fit in a 2 ½” deep half sized pan

* Set‐up shown is for a party of 10 – adjust container sizes if necessary

Cover with foil/lid and bake for 25‐30 minutes or until ham reaches an internal temperature of 165°


Immediately place hot pan in an insulated container

Deliver immediately

Italian Chicken




INGREDIENTS Per Person SET UP SUPPLIES NEEDED Chicken Breasts HEAT 1 – 4 oz Portion Oval Plates 1 per Guest + 1 extra Marinara HEAT 1.5 oz Napkins 2 per Guest + 1 extra Parmesan HEAT 0.5 oz Cutlery Kits 1 per Guest + 1 extra Parsley , Chopped, Fresh Sprinkle White Paper Bag (loose items) 1 BUILDING SUPPLIES: Tongs & Serving Spoon 1 each (per tray) Pan w/Lid or Foil Size as needed Garbage Bag 1 per 25 Guests (per order) Completed Catering Labels (Name of Item) 1 per Container ADDITIONAL INFORMATION: Catering Safety Instructions Labels 1 per Container Prep Time: 45 Min Shelf Life: 2 Hours Held Hot (at or above 165°) CCP: Gloves, Temperature, Holding Optional: Offer Chafing Dish Set Up


STEP 1 STEP 2 STEP 3 STEP 4 STEP 5 STEP 6

Heat marinara according to Soup Heating Procedures

Preheat oven to 325° Assemble all building & set up supplies needed

Put small loose items in White Paper Bag


Cut the chicken breasts until each portion weighs 4 ounces.

To do this, use the Chicken Breast, Sliced (by Hand) prep recipe as a guide and cut off ¼” wide slices until each breast weighs 4 oz.

Portion the unused slices using the prep recipe.

Ladle 0.5 oz of HOT marinara per guest in the pan bottom

Wearing gloves, slightly overlap chicken breasts over the marinara ‐ up to 10 will fit in a 2 ½” deep half sized pan

Ladle remaining marinara over the top

Cover with foil/lid and bake for 30‐35 minutes or until chicken reaches an internal temperature of 165°

Wearing gloves, sprinkle Parmesan over the sauce

Bake uncovered until cheese is melted

Finely chop fresh parsley

Remove cover and sprinkle evenly over the entrée

Put the cover back on



Deliver immediately

Lemon Pepper Chicken




INGREDIENTS Per Person SET UP SUPPLIES NEEDED Chicken Breasts HEAT 1 – 4 oz Portion Oval Plates 1 per Guest + 1 extra Lemon Pepper Seasoning HEAT 1/8 tsp Napkins 1 per Guest + 1 extra Butter HEAT 0.25 pack Cutlery Kits 1 per Guest + 1 extra BUILDING SUPPLIES: White Paper Bag (loose items) 1 Pan w/Lid or Foil Size as needed Tongs 1 (per tray) Completed Catering Labels (Name of Item) 1 per Container Garbage Bag 1 per 25 Guests (per order) Catering Safety Instruction Labels 1 per Container ADDITIONAL INFORMATION: Prep Time: 45 Min Shelf Life: 2 Hours Held Hot (at or above 165°) CCP: Gloves, Temperature, Holding Optional: Offer Chafing Dish Set Up

(see Chafing Dish Set Up Procedures )


Preheat oven to 325° Allow butter to come to room temp.


Put small loose items in a White Paper bag




Evenly coat each portion with softened butter.

Wearing gloves, lay breasts in pan slightly overlapping – up to 12 will fit in a half sized pan Sprinkle with lemon pepper seasoning



Remove foil/lid

Garnish with fresh chopped parsley



Deliver immediately

Macaroni & Cheese




INGREDIENTS Per Person SET UP SUPPLIES NEEDED Macaroni & Cheese HEAT 4.75 oz (1 bag = 15 people) Serving Spoons 1 (per container) BUILDING SUPPLIES: Items below are only needed if entrees/sandwiches are not ordered: Pan w/Lid or Foil Size as needed Sm Round Plates 1 per Guest + 1 extra Completed Catering Labels (Name of Item) 1 per Container Napkins 1 per Guest + 1 extra Catering Safety Instruction Labels 1 per Container Cutlery Kits 1 per Guest + 1 extra White Paper Bag (loose items) 1 Garbage Bag 1 per 25 Guests (per order) ADDITIONAL INFORMATION: Prep Time: 30 Min Shelf Life: 2 Hours Held Hot (at or above 165°) CCP: Gloves, Temperature, Holding Optional: Offer Chafing Dish Set Up


STEP 1 STEP 2 STEP 3

Heat Macaroni & Cheese according to Hot Side Item Procedures



Scoop HOT Macaroni & Cheese into pan and cover one bag fills a 2 ½” deep half sized pan




Deliver immediately

Mashed Potatoes & Gravy




INGREDIENTS Per Person SET UP SUPPLIES NEEDED Mashed Potatoes HEAT 4.5 oz (1 bag = 17 people) Serving Spoons 1 (per container) Gravy HEAT 2 oz per person Items below are only needed if entrée/sandwiches are not ordered: BUILDING SUPPLIES: Small Round Plates 1 per Guest + 1 extra Pan w/Lid or Foil As Needed Napkins 1 per Guest + 1 extra Completed Catering Labels (Name of Item) 1 per Container Cutlery Kits 1 per Guest + 1 extra Catering Safety Instruction Labels 1 per Container White Paper Bag (loose items) 1 Garbage Bag 1 per 25 Guests (per order) ADDITIONAL INFORMATION: Prep Time: 30 Min Shelf Life: 2 Hours Held Hot (at or above 165°) CCP: Gloves, Temperature, Holding Optional: Offer Chafing Dish Set Up



Heat Mashed Potatoes and make Gravy according to Hot Side Item and Prep Procedures



Scoop HOT mashed potatoes into pan(s) and cover – one bag fills a 2 ½” deep half sized pan

Using a scoop make a trench down the center to hold the gravy.


Ladle HOT gravy into container and cover



Deliver immediately

Mashed Potato Bar




INGREDIENTS Per Person SET UP SUPPLIES NEEDED Mashed Potatoes HEAT 4.5 oz (1 bag = 17 people) Serving Spoons 1 (per container) Gravy HEAT 2 oz Items below are only needed if entrées/sandwiches are not ordered: Cheese Mix 0.5 oz Sm Round Plates 1 per Guest + 1 extra Bacon Bits 0.5 oz Napkins 1 per Guest + 1 extra Green Onions 0.25 oz Cutlery Kits 1 per Guest + 1 extra Butter 1 Packet White Bag (loose items) 1 Sour Cream 1.8 oz Garbage Bag 1 per 25 Guests (per order) BUILDING SUPPLIES: ADDITIONAL INFORMATION: Pan w/Lid or Foil As Needed Prep Time: 30 Min Containers w/ Lids As Needed for Toppings Shelf Life: 2 Hours Held Hot (at or above 165°) Completed Catering Labels (Name of Item) 1 per Container CCP: Gloves, Temperature, Holding Catering Safety Instruction Labels 1 per Container Optional: Offer Chafing Dish Set Up



Heat mashed potatoes and make gravy following the Hot Side Item & Prep Procedures


Package cheese mix, bacon bits, green onions, butter and sour cream in appropriately sized containers and keep below 41° until ready to deliver


Scoop HOT mashed potatoes into pan(s) and cover – one bag fills a 2 ½” deep half sized pan


Ladle HOT gravy into container, cover and label

If using paper or pasta containers wrap in film to prevent spilling.

If chafing dish set up is ordered, bring an extra half pan for the gravy.

Cover and add a completed catering label and a Safety label on the mashed potato pan(s).

Immediately place hot pan(s) and gravy containers in an insulated carrying bag

Place cold items in a separate insulated container

Deliver immediately

MEAT, THICK SLICEDRoast Beef (RBF), Ham (HAM), Turkey (TKY)

Ingredients Qty

Meat 1 Case

Procedures:Work area, hands and utensils must be clean and sanitary. ALWAYS wear gloves when directly handling food. When using sharp knives or cutting tools, protective cut gloves MUST be worn.

1. Assemble all the ingredients and equipment needed on the prep table. Put on a cut glove and disposable gloves.

2. With meat in a ½ pan, open package with kitchen shears allowing the liquid to stay in the pan.

3. If necessary, using a sharp knife, trim away excessive fat around outside of beef items. Note: A small amount of fat is acceptable as it adds flavor.

4. Place meat, faced side down, against the slicer carriage (product) tray.

5. Slide the fence against product and tighten thumbscrew. Set the meat grip on top of meat.

6. Start the slicer on Manual. Turn on the slicer and adjust the gauge plate at 45 for the desired thickness. Check the weight of the slice, each slice should weight 4 ounces. Remember: Adjust the gauge as needed to provide consistent 4 ounce slices.

7. Lay the slices on a clean cutting board and cut in half. Prepare immediately for a catering order (see appropriate Catering Recipe) or lay the cut product flat on a sheet of deli paper in a half size pan.

8. Wrap entire par in film wrap to reduce exposure to air (which advances moisture loss, reducing quality).

9. Complete product label including date and initials. Hold under refrigeration must be kept at or below 40° F until ready to use. ALWAYS rotate using the FIFO rule.

Prep Time: 17 Minutes per Case

Shelf Life: 72 Hours (must be kept at or below 40°)

Items Needed

Cut Resistant Glove & Pair Disposable Gloves 1 ea

½ Pan 1

Kitchen Shears 1

Sharp Knife 1

Slicer 1

Cutting Board (18 x 24 x ½) 1

Deli Paper As needed

Electronic Scale 1

Plastic Wrap As needed

Product Label As needed

type of meat1/4 10

1/7 10

72 hours

SW VF

Related Recipes – found on inFoRM us in the (FILE) listed:1. Catering Ham, Carved (Catering Dinners)2. Catering Roast Beef, Carved (Catering Dinners)3. Catering Turkey, Carved (Catering Dinners)


Catering PrepPage 13




Roast Beef, Carved




INGREDIENTS Per Person SET UP SUPPLIES NEEDED Roast Beef, Thick Sliced (see Prep Recipe) HEAT 4 oz (2 – ½ Slices) Oval Plates 1 per Guest + 1 extra Gravy, Beef HEAT 1 fl oz Napkins 1 per Guest + 1 extra Parsley, Chopped, Fresh Sprinkle Cutlery Kits 1 per Guest + 1 extra BUILDING SUPPLIES: White Paper Bag (loose items) 1 Pan w/Lid or Foil Size as needed Tongs & Serving Spoon 1 each (per tray) Completed Catering Labels (Name of Item) 1 per Container Garbage Bag 1 per 25 Guests (per order) Catering Safety Instructions Labels 1 per Container ADDITIONAL INFORMATION: Prep Time: 45 Min Shelf Life: 2 Hours Held Hot (at or above 165°) CCP: Gloves, Temperature, Holding Optional: Offer Chafing Dish Set Up



Make and heat gravy according to Prep Procedures

Preheat oven to 325°


Put small loose items in a White Paper Bag

Wearing gloves, lay roast beef slices in a pan slightly overlapping ‐ up to 10 portions will fit in a 2 ½” deep half sized pan


Cover with foil/lid and bake for 18 ‐ 22 minutes or until roast beef reaches an internal temperature of 165°

Ladle half of HOT gravy in the bottom of a clean pan.

Transfer the HOT roast beef to the pan over the gravy.

Ladle remaining HOT gravy over the roast beef

Garnish with fresh chopped parsley

Cover and add a completed catering label and Safety label.


Deliver immediately

Southwestern Chicken




INGREDIENTS Per Person SET UP SUPPLIES NEEDED Chicken Breasts HEAT 1 – 4 oz Portion Oval Plates 1 per Guest + 1 extra FF Chipotle Peach Dressing HEAT 1 oz Napkins 1 per Guest + 1 extra Bacon HEAT 3 Half Slices Cutlery Kits 1 per Guest + 1 extra Cheese Mix HEAT 0.5 oz White Paper Bag (loose items) 1 Tomatoes, Diced and Green Onions, Diced Garnish Tongs & Serving Spoon 1 each (per tray) BUILDING SUPPLIES: Garbage Bag 1 per 25 Guests (per order) Pan w/Lid or Foil As Needed ADDITIONAL INFORMATION: Completed Catering Labels (Name of Item) 1 per Container Prep Time: 45 Min Catering Safety Instructions Labels 1 per Container Shelf Life: 2 Hours Held Hot (at or above 165°) CCP: Gloves, Temperature, Holding Optional: Offer Chafing Dish Set Up (see Chafing Dish

Set Up Procedures)



Put small loose items in a White Paper Bag

* Set‐up shown is for a

party of 10 – adjust container sizes if necessary




Wearing gloves, lay chicken breasts in pan slightly overlapping ‐ up to 10 will fit in a 2 ½” deep half sized pan

Evenly cover breasts with dressing from a squeeze bottle

Place 3 half slices of bacon on each breast

Still wearing gloves, evenly sprinkle cheese mix over the bacon covered chicken breasts


Remove cover and sprinkle diced tomatoes and green onions evenly over the entrée



Deliver immediately

Steamed Vegetables, Side




INGREDIENTS Per Person SET UP SUPPLIES NEEDEDBroccoli Florets HEAT 2 oz Serving Spoons 1 (per container)Petite Baby Carrots* HEAT 2 oz Items below are only needed if entrees/sandwiches are not ordered:Butter HEAT 1 Packet (0.4 oz) Sm Round Plates 1 per Guest + 1 extraSalt HEAT 1 Shake Napkins 1 per Guest + 1 extraPepper HEAT 1 Shake Cutlery Kits 1 per Guest + 1 extraBUILDING SUPPLIES: White Bag (loose items) 1Pan w/ Film As needed for heating Garbage Bag 1 per 25 Guests (per order)Pan w/Lid or Foil As needed for service ADDITIONAL INFORMATION:Completed Catering Labels (Name of Item) 1 per Container Prep Time: 30 Min Catering Safety Instruction Labels 1 per Container Shelf Life: 1 Hour Held Hot (at or above 165°) CCP: Gloves, Temperature, Holding Optional: Offer Chafing Dish Set Up





* Set‐up shown is for a party of 10 – adjust container sizes if necessary.

Place ingredients in a microwave safe pan and add butter, salt and pepper

Cover with film wrap and microwave until tender, but still crisp – approximately 6‐9 minutes per pound

Pause the microwave about half way through and pierce the vegetables with a fork to check for tenderness, if they are not done, restart the microwave and check every minute or so

Pour HOT vegetables into container and cover

Add a completed catering label and a Safety label.


Deliver immediately

* This recipe calls for Petite Baby “Slim” Carrots from your produce company. Anything larger will need a longer cook time for the carrots.

Turkey Breast, Carved




INGREDIENTS Per Person SET UP SUPPLIES NEEDED Turkey, Thick Sliced HEAT (see Catering Prep Recipe) 4 oz (2 – ½ Slices) Oval Plates 1 per Guest + 1 extra Gravy, Turkey HEAT (see Catering Prep Recipe) 1 oz Napkins 1 per Guest + 1 extra Parsley, Chopped, Fresh Sprinkle Cutlery Kits 1 per Guest + 1 extra BUILDING SUPPLIES: White Paper Bag (loose items) 1 Pan w/Lid or Foil As Needed Tongs & Serving Spoon 1 each (per tray) Completed Catering Labels (Name of Item) 1 per Container Garbage Bag 1 per 25 Guests (per order) Catering Safety Instructions Labels 1 per Container ADDITIONAL INFORMATION: Prep Time: 45 Min Shelf Life: 2 Hours Held Hot (at or above 165°) CCP: Gloves, Temperature, Holding Optional: Offer Chafing Dish Set Up



Make and heat gravy according to Prep Procedures



Ladle half of the HOT Turkey Gravy into the bottom of the pan.

Wearing gloves, lay turkey slices in pan slightly overlapping

Cover with foil/lid and bake for 25‐30 minutes or until turkey reaches an internal temperature of 165°


Ladle remaining HOT gravy over turkey.

Garnish with fresh chopped parsley.



Deliver immediately

Chef Salad [Multiply the per person amount of each ingredient by the number of Guests]

CATERING RECIPE – SALADS



INGREDIENTS Per Person SET UP SUPPLIES NEEDED

FRESH SALAD MIX 2.5 oz Oval Plates 1 per Guest

Cucumber, Sliced 2 Slices Cutlery Kits 1 per Guest

Tomatoes, Grape 2 Napkins 1 per Guest

Ham & Turkey Chopped 1 oz Each White Paper Bag (Small Items) 1

Bacon, Chopped 0.125 oz Tongs 1 per Salad Container

Cheddar Jack 1 oz Spoons 1 per Dressing + 1 for Croutons

Croutons (On the Side) 4 (0.25 oz) ADDITIONAL INFORMATION:

Dressing of Choice (On the Side) 2 oz Prep Time: 15 Minutes

BUILDING SUPPLIES: Shelf Life: 4 Hours

Catering Salad Bowl w/ Lid Small = up to 7 Guests

Large = up to 15 Guests CCP: Gloves, Produce, Refrigeration

Approved Substitutions: 2 oz Ladle(s) can be subbed for spoons – 1 per dressing container Containers w/Lids (Dressing & Croutons) As needed

Completed Catering Labels (Name of Item) 1 per Container

Salad and Set Ups Shown Below are for 10 Guests



Place dressing in appropriately sized containers(s), cover, label, wrap in film and keep in cooler below 41° until delivery

Measure croutons into appropriately sized container(s) and cover


Put loose items in the paper bag

Wash produce according to produce handling procedures, make sure lettuce is washed, shocked, thoroughly dried and FRESH

Wearing gloves place a catering salad bowl on a scale, zero it out and weigh 2.5 oz per guest

Still wearing gloves, place cucumber slices around the outside of the salad

Add the grape tomatoes over the cucumber slices

Measure cheese mix and spread it evenly down the center

Still wearing gloves, place the ham to the left and the turkey to the right of the cheese mix

Place the chopped bacon over the cheese mix and cover

Place in the cooler below 41° until delivery

Make sure all containers are tightly covered and properly refrigerated until delivery

Dressing must be wrapped in film

Fresh Entrée Salad CATERING RECIPE – SALADS



INGREDIENTS Entrée SET UP SUPPLIES NEEDED Fresh Salad* (see choices in box below) 1 Cutlery Kit 1 per Salad Dressing of Choice 3 fl oz Garbage Bag 1 per 25 guests (per order) Premium Gold Crackers (except SW Cobb & Taco) 2 Packs ADDITIONAL INFORMATION: Tortilla Chips (SW Cobb & Taco only) 1.5 oz Prep Time: 5 Minutes BUILDING SUPPLIES: Shelf Life: 4 Hours Large Salad Bowl (48 oz) w/ Lid 1 CCP: Gloves, Refrigeration 3 oz Portion Cup w/ Lid 1 Approved Substitutions: 5” To Go Box (SW & Taco only) 1 Completed Catering Label (Name of Salad) 1

STEP 1

Wearing gloves, make a fresh salad according to To Go procedure in Salad/Spud Station Recipe Book

Fill a 3 oz portion cup with dressing (one each with sour cream and guac for the Taco), cover and place in the salad bowl

Tightly cover the salad bowl, add a completed catering label in the center and place in cooler below 41° until ready to deliver

Deliver with 2 packs of Premium Gold crackers (tortilla chips for SW Cobb & Taco) and a cutlery kit

Salad Choices: Garden, Grilled Chicken, Savannah Chopped, McAlister’s Chef, Italian Chopped, Grilled Chicken Caesar, Taco* and SW Cobb* * Serve with tortilla chips, not crackers

Garden Salad [Multiply the per person amount of each ingredient by the number of Guests]




INGREDIENTS Per Person SET UP SUPPLIES NEEDED FRESH SALAD MIX 2.5 oz Oval Plates 1 per Guest Cucumber, Sliced 2 Slices Cutlery Kits 1 per Guest Tomatoes, Grape 2 Napkins 1 per Guest Cheddar Jack 1 oz White Paper Bag (Small Items) 1 Croutons (On the Side) 4 (0.25 oz) Tongs 1 per Salad Container Dressing of Choice (On the Side) 2 oz Spoons 1 per Dressing + 1 for Croutons BUILDING SUPPLIES: ADDITIONAL INFORMATION:

Catering Salad Bowl(s) w/Lid(s) Small = up to 7 Guests

Large = up to 15 Guests Prep Time: 15 Minutes Shelf Life: 4 Hours

Containers w/Lids (Dressing & Croutons) As Needed CCP: Gloves, Produce, Refrigeration Completed Catering Labels (Name of Item) 1 per Container Approved Substitutions: 2 oz Ladle(s) can be subbed for spoons –

1 per dressing container Salad and Set Ups Shown Below are for 10 Guests




Measure croutons into appropriately sized container(s), cover and label


Put small loose items in the paper bag

Wash produce according to produce handling procedures, make sure salad mix is washed, shocked, thoroughly dried and FRESH




Still wearing gloves, measure cheese mix and sprinkle it evenly over the salad and cover




Fresh Tossed & Grilled Chicken Caesar Salad [Multiply the per person amount of each ingredient by the number of Guests]





FRESH ROMAINE, CHOPPED 3 oz Oval Plates 1 per Guest

Parmesan Cheese 0.4 oz (1 - Heaping Purple Scoop) Cutlery Kits 1 per Guest

Chicken Strips 2 oz Napkins 1 per Guest

Croutons (On the Side) 4 (0.25 oz) White Paper Bag (Small Items) 1

Caesar Dressing (On the Side) 2 oz Tongs 1 per Salad Container

BUILDING SUPPLIES: Spoons 1 per Dressing + 1 for Croutons


Large = up to 12 Guests ADDITIONAL INFORMATION:


Containers w/Lids (Dressing & Croutons) As Needed Shelf Life: 4 Hours

Completed Catering Labels (Name of Item) 1 per Container CCP: Gloves, Produce, Refrigeration

Approved Substitutions: 2 oz Ladle(s) can be subbed for spoons – 1 per dressing container Salad and Set Ups Shown Below are for 10 Guests

STEP 1 STEP 2 STEP 3 - Caesar STEP 3 – Chicken Caesar STEP 4 (Chicken Caesar Pictured)



Measure croutons into appropriately sized container(s), label and cover



Romaine must be washed, shocked, thoroughly dried and FRESH

Wearing gloves place a catering salad bowl on a scale, zero it out and weigh 3 oz per guest

Still wearing gloves, measure Parmesan, distribute it evenly over the salad and cover

Still wearing gloves, break the chicken strips into bite sized pieces and distribute evenly over the salad

Add the Parmesan evenly over the chicken and cover




Grilled Chicken Salad [Multiply the per person amount of each ingredient by the number of Guests]








Chicken Strips 2 oz White Paper Bag (Small Items) 1

Bacon, Chopped 0.125 oz Tongs 1 per Salad Container

Cheddar Jack 1 oz Spoons 1 per Dressing + 1 for Croutons

Croutons (On the Side) 4 (0.25 oz) ADDITIONAL INFORMATION:

Dressing of Choice (On the Side) 2 oz Prep Time: 15 Minutes



Large = up to 15 Guests CCP: Gloves, Produce, Refrigeration

Approved Substitutions: 2 oz Ladle(s) can be subbed for spoons – 1 per dressing container Containers w/Lids (Dressing, & Croutons) As Needed






Measure croutons into appropriately sized container(s), label and cover







Break the chicken into bite sized pieces and evenly distribute over the salad

Still wearing gloves, measure the bacon and distribute evenly over the salad

Measure the cheese mix and distribute it evenly it over the salad and cover




Italian Chopped Salad [Multiply the per person amount of each ingredient by the number of Guests]




INGREDIENTS Per Person SET UP SUPPLIES NEEDED FRESH SALAD MIX 2.5 oz Oval Plates 1 per Guest Cucumber, Sliced 2 Slices Cutlery Kits 1 per Guest Tomatoes, Grape 2 Napkins 1 per Guest Provolone, Chopped 1 Slice (0.5 oz) White Paper Bag (Small Items) 1 Salami & Ham, Chopped 1 oz of Each Tongs 1 per Salad Container Red Onion, Diced 0.5 oz Spoons 1 per Dressing + 1 per Olive Salad Roasted Red Peppers, Diced 0.5 oz ADDITIONAL INFORMATION: Olive Salad (On the Side) 1 oz (1‐ Purple Scoop) Prep Time: 15 Minutes Dressing of Choice (On the Side) 2 oz Shelf Life: 4 Hours CCP: Gloves, Produce, Refrigeration

Catering Salad Bowl w/ Lid Small = up to7 Guests Large = up to 15 Guests

Approved Substitutions: 2 oz Ladle(s) can be subbed for spoons – 1 per dressing container

Containers w/Lids (Dressing & Olive Salad) As Needed Completed Catering Labels (Name of Item) 1 per Container Salad and Set Ups Shown Below are for 10 Guests



Place dressing in appropriately sized containers(s), cover, label wrap in film and keep in cooler below 41° until delivery





Place the cucumber slices around the outside of the salad


Still wearing gloves, chop cheese into dime‐sized pieces and place it in the center of the salad

Place the salami to the left of the cheese

Place the ham to the right of the cheese

Still wearing gloves, add the onions above the cheese

Add the roasted red peppers below the cheese

Place the olive salad in an appropriately sized container(s), label and cover




CATERING CHEF SALAD WRAP Prep Time: 2 Minutes

Related Recipes: (FILES) are on inFoRM us1. Tomato, Diced (PREP)2. Cucumber, Quartered (PREP)3. Ham, Chopped (PREP)4. Turkey, Chopped (PREP)5. Catering Salad Wrap Tray (BOX LUNCH AND SANDWICH TRAYS)



One Size

Wheat Wrap 1

SALAD MIX (cold)1.5 oz (Heaping 5 oz

plastic container)

Honey Mustard Dressing (cold) 2 fl oz

Cheddar-Jack (cold) 1 – Y H (1 oz)

CUCUMBER, QUARTERED (cold)

1 - P(1 oz)

TOMATO, DICED (cold)1 - P

(1 oz)

HAM, DICED (cold) 2 – Y (2 oz)

TURKEY, DICED (cold) 2 – Y (2 oz)

BACON, Crumbled 1 Slice

Steamer Oven (MerryChef/TurboChef)

1. Steam wrap for 10 seconds. Place in salad/spud steamer, hit steam button, as

soon as first steam starts, hit stop button.

Place wrap on tray. Place tray in oven.

Press “Wrap” or “C2 Wrap.”

2. Lay the wheat wrap flat on the cutting board.

3. Spread the salad mix over the bottom third of the wrap.

4. Squeeze 2 fl oz of Honey Mustard over the salad mix.

5. Sprinkle the remaining ingredients, in order, evenly over the salad mix and dressing.

6. Grasp bottom of “Whole” wheat wrap with “mix” and fold over once. Still grasping the folded portion, fold both ends toward one another and roll sandwich tightly. Using a chef’s knife, cut wrap on a sharp angle.

7. Use a frill pick to hold the wrap together as shown in the picture below.

Step 7

Catering PrepSalads, Salad Wraps & Trays





CATERING GRILLED CHICKEN SALAD WRAP Prep Time: 2 Minutes

Related Recipes: (FILES) are on inFoRM us1. Tomato, Diced (PREP)2. Cucumber, Quartered (PREP)3. Chicken, Sliced (PREP)4. Catering Salad Wrap Tray (BOX LUNCH AND SANDWICH TRAYS)



One Size

Wheat Wrap 1


plastic container)

Ranch Dressing (cold) 2 fl oz



1 - Purple (1 oz)

TOMATO, DICED (cold)1 - Purple

(1 oz)

CHICKEN, SLICED (cold) 4 oz

BACON, Crumbled1 - P H(.25 oz) 2 strips








4. Squeeze 2 fl oz of ranch dressing over the salad mix.



7. Use a frill pick to hold wrap together as shown in the picture below.

Step 7






CATERING ITALIAN SALAD WRAP Prep Time: 2 Minutes

Related Recipes: (FILES) are on inFoRM us1. Tomato, Diced (PREP)2. Cucumber, Quartered (PREP)3. Onions, Diced (PREP)4. Ham, Chopped (PREP)5. Salami, Chopped (PREP)6. Catering Salad Wrap Tray (BOX LUNCH AND SANDWICH TRAYS)



One Size

Wheat Wrap 1


plastic container)

OBV Dressing (cold) 2 fl oz

SALAMI, CHOPPED (cold) 2 – Y (2 oz)

HAM, CHOPPED (cold) 2 – Y (2 oz)

Provolone, Chopped (cold) 1 Slice

TOMATO, DICED (cold) 1 – P H (1 oz)

CUCUMBER, QUARTERED (cold) 1 – P H (1 oz)

ONION, DICED (cold) ½ – P (0.5 oz)

ROASTED RED PEPPERS, DICED (cold)

½ – P (0.5 oz)

Olive Salad (cold) 1 – P (1 oz)


1. Steam wrap for 10 seconds. Place in salad/spud steamer, hit steam button, as soon as

first steam starts, hit stop button.





4. Squeeze 2 fl oz of OBV dressing over the salad mix.



7. Use a frill pick to hold wrap together.

Step 7






CATERING SAVANNAH SALAD WRAP Prep Time: 2 Minutes

Related Recipes: (FILES) are on inFoRM us1. Tomato, Diced (PREP)2. Cucumber, Quartered (PREP)3. Chicken, Sliced (PREP)4. Catering Salad Wrap Tray (BOX LUNCH AND SANDWICH TRAYS)



One Size

Wheat Wrap 1


plastic container)

Sherry Shallot Dressing (cold)

2 fl oz


1 – P H (1 oz)



Cranberries (cold) 1 – P (0.5 oz)

Gorgonzola (cold) 1 – R (0.5 oz)

Honey Roasted Almonds 0.25 oz








4. Squeeze 2 fl oz of Sherry Shallot over the salad mix.




Step 7






CATERING SW COBB SALAD WRAP Prep Time: 2 Minutes

Related Recipes: (FILES) are on inFoRM us1. Tomato, Diced (PREP)2. Chicken, Sliced(PREP)3. Salad Mix (PREP)4. Catering Salad Wrap Tray (BOX LUNCH AND SANDWICH TRAYS)



One Size

Wheat Wrap 1

Guacamole (cold) 1 – R (1.33 fl oz)

SALAD MIX (cold)1.5 oz (Heaping 5

oz plastic container)

Chipotle Ranch Dressing (cold)

2 fl oz




Corn Relish (cold) 1 – P H (1 oz)

Tortilla Chips, Crumbled 2







3. Spread guacamole over center of wrap.


5. Squeeze 2 fl oz of Chipotle Ranch over the salad mix.




Step 8






Salad Wrap Tray (Assorted) (See Sandwich Tray Sides if Guest orders additional sides / Make 2 Small Trays to Equal Large Tray) CATERING RECIPE‐SANDWICH TRAYS


LTO Catering Recipes 7/25/14

INGREDIENTS Per Person Regular Large SET UP SUPPLIES NEEDED Savannah / Chicken Caesar / Chef Wrap

1 Sandwich per Guest

2/2/2 4/4/4 Oval Plates 1 per Guest + 1 extra SW Cobb Wrap 1 2 Napkins 1 per Guest + 1 extra Italian Chop / Grilled Chicken Salad Wrap 1/1 2/2 Cutlery Kits 1 per Guest + 1 extra Pecanberry Wrap 1 2 Box Lunch, Lg To Go & White Bags 1 each Individual Bags of Lays 1 per Guest Fork (for Pickles) 1 Pickle Spears 1 per Guest Garbage Bag 1 per 25 Guests (per order) BUILDING SUPPLIES: ADDITIONAL INFORMATION: McAlister’s Logo Paper Liner

As Needed

3 6 Prep Time: 30 Min Catering Tray w/ Lid 1 – 16” 2 – 16” Shelf Life: 4 Hours Logo Sticker 1 2 CCP: Gloves, Refrigeration Appropriately Sized Bowl w/ Lid (for pickles) 1 1 Approved Substitutions: Bulk Chips = 1 bag/per 10 guests





Put chips in a large To Go bag Put logo sticker(s) in the center of tray covers


Wearing gloves, make wraps according to Prep recipes (Savannah, Italian Chop, Chef, Pecan Berry, Grilled Chicken Salad, SW Cobb, Chicken Caesar)

Frill picks can be used to keep the wraps upright on the tray. Push through entire wrap and use to secure to the wrap next to it.

Still wearing gloves, start placing the wraps standing up on end on the tray, in rows of 5 – as shown in the picture above

Alternate wrap types (do not put all wraps of the same type next to each other)

Fill in the tray with the remaining wraps facing up as shown in the picture above


Keep in the cooler below 41° until ready to deliver When ready to deliver, put containers with pickles in the bottom of a Box Lunch bag, add the Large To Go Bag

(chips) and White Bag (plates, utensils, napkins and garbage

bag).

Savannah Salad [Multiply the per person amount of each ingredient by the number of Guests]








Chicken Strips 2 oz White Paper Bag (Small Items) 1

Dried Cranberries & Gorgonzola Crumbles 0.5 oz Each Tongs 1 per Salad Container

Almonds, Honey Roasted (On the Side - Allergen) 0.25 oz Spoons 1 per Dressing + 1 per Almonds

Sherry Shallot Dressing (On the Side) 2 oz ADDITIONAL INFORMATION:

BUILDING SUPPLIES: Prep Time: 15 Minutes


Large = up to 15 Guests Shelf Life: 4 hours

CCP: Gloves, Produce, Refrigeration

Containers w/Lids (Dressing & Almonds) As Needed Approved Substitutions: 2 oz Ladle(s) can be subbed for spoons – 1 per dressing container Completed Catering Labels (Name of Item) 1 per Container

Salad and Set Ups Shown Below are for 10 Guests Due to the severity of some nut allergies, please package the almonds separately




Measure almonds into an appropriately sized container, label and cover



Wash all produce according to produce handling procedures, make sure lettuce is washed, shocked, thoroughly dried and FRESH




Break the chicken into bite sized pieces and evenly distribute over the salad

Still wearing gloves, evenly distribute the cranberries and gorgonzola over the salad and cover




Southwest Salad [Multiply the per person amount of each ingredient by the number of Guests]




INGREDIENTS Amount (Per Guest) SET UP SUPPLIES NEEDED

FRESH Salad Mix 2.5 oz Oval Plates 1 per Guest + 1 Extra

Tomatoes, Grape 2 Cutlery Kits 1 per Guest + 1 Extra

Cheddar Jack 1 oz Napkins 1 per Guest + 1 Extra

Chicken Breast, Sliced 2 oz Bags: Assorted As needed for packaging

Fire Roasted Corn & Poblano Salsa 2 oz Tongs 1 for each Salad and Chip Container

Guacamole (OTS) 1 oz Spoons 1 per OTS Container

Tortilla Chips (OTS) 2 oz ADDITIONAL INFORMATION:

Chipotle Ranch or Choice of Dressing (OTS) 2 fl oz Prep Time: 30 Minutes


Catering Salad Bowl w/ Lid (Salad & Chips) Small = up to 7 Guests

Large = up to 15 Guests CCP: Gloves, Produce, Temperature

Approved Substitutions: 2 oz Ladle(s) can be subbed for spoons – 1 per container Containers w/Lids (OTS Items) As Needed



STEP 1 STEP 2 STEP 3 STEP 4 STEP % STEP 6




Wash tomatoes according to produce handling procedures, make sure lettuce is washed, shocked, thoroughly dried and FRESH


Place tomatoes around the outer rim of the salad

Measure cheese mix, sprinkle it over the salad

Add the chicken evenly over the cheese

Add corn relish over the chicken

Cover

Label

Place in salad in the cooler below 41° until delivery

Place dressing and guacamole in appropriately sized containers(s), cover, label, wrap in film and keep in cooler below 41° until delivery

Pour the tortilla chips into an appropriately sized bowl, cover and label

(Small Bowl = 1 Bag, Large Bowl = 2 Bags)

DO NOT SEND WHOLE BAGS OF CHIPS



Taco Salad [Multiply the per person amount of each ingredient by the number of Guests]




INGREDIENTS Amount (Per Guest) SET UP SUPPLIES NEEDED FRESH SALAD MIX 2.5 oz Oval Plates 1 per Guest Tomatoes, Grape 2 Cutlery Kits 1 per Guest Cheddar Jack 1 oz Napkins 1 per Guest Jalapenos (On the Side) 0.25 oz White Paper Bag (Small Items) 1 Red Onions, Diced (OTS) ½ ‐ Purple Scoop (0.25 oz) Tongs 1 for each Salad and Chip Container Sour Cream & Guacamole (OTS) (drain liquid off s/cr) 0.5 fl oz each Spoons 1 per OTS Container Tortilla Chips (OTS) 1.5 oz ADDITIONAL INFORMATION: Chili or Veggie Chili (OTS) 2 oz Prep Time: 30 Minutes BUILDING SUPPLIES: Shelf Life: 4 Hours (HOT Items must be held at or above 165°)

Catering Salad Bowl w/ Lid (Salad & Chips) Small = up to 7 Guests

Large = up to 15 Guests CCP: Gloves, Produce, Temperature Approved Substitutions: 2 oz Ladle(s) can be subbed for spoons – 1 per chili

container Containers w/Lids (OTS Items) As Needed Completed Catering Labels (Name of Item) 1 per Container Salad and Set Ups Shown Below are for 10 Guests





Wash tomatoes according to produce handling procedures, make sure lettuce is washed, shocked, thoroughly dried and FRESH


Place grape tomatoes around the outer rim of the salad

Measure cheese mix, sprinkle it evenly over the salad, cover and label

Place in salad in the cooler below 41° until delivery

Measure jalapenos, onions, sour cream (drain excess liquid before portioning) and guacamole into appropriately sized containers, cover, label and keep in cooler below 41° until delivery

Pour chips into appropriately sized bowl and cover (Small Bowl = 1 Bag, Large Bowl = 2 Bags)

DO NOT SEND WHOLE BAGS OF CHIPS

Just before delivery, measure HOT (above 145°) chili into appropriately sized paper cup(s), cover and wrap in film.

The temperature of the delivered Chili must be above 165°

To maintain heat, hot items must not be prepared until order is ready to be delivered

Assorted Club Sandwich Tray (See Sandwich Tray Sides if Guest orders additional sides / Make 2 – 16” Trays to Equal Large Tray) CATERING RECIPE‐ SANDWICH TRAYS



INGREDIENTS Per Person Regular Large SET UP SUPPLIES NEEDED McAlister’s Clubs™ (McA)


2 4 Oval Plates 1 per Guest + 1 extra Turkey Club Croissant 2 4 Napkins 1 per Guest + 1 extra Black Angus Club 2 4 Cutlery Kits 1 per Guest + 1 extra McAlister’s Club Wrap 1 2 Box Lunch, Lg To Go & White Bags 1 each Veggie Club 1 2 Fork (for Pickles) 1 Orange Cranberry Club 1 2 Garbage Bag 1 per 25 Guests (per order) Individual Bags of Lays 1 per Guest ADDITONAL INFORMATION: Pickle Spears 1 per Guest Prep Time: 30 Min Optional: Leaf Lettuce to Line Outer Tray Coverage Shelf Life: 4 Hours BUILDING SUPPLIES: CCP: Refrigeration, Gloves Logo Paper (only 1 sheet if using lettuce)

As Needed

3 6 Approved Substitutions: Guest may select any combo of clubs found on the menu

Bulk Chips = 1 bag/per 10 guests Catering Tray w/ Lid 1 – 16” 2 – 16” Completed Catering Labels (Name of Item) 1 2 Appropriately Sized Bowl w/ Lid (pickles) 1 1


Assemble all building & set up supplies Wearing gloves, place pickles in bowl,

cover and keep in cooler below 41° until delivery


Put chips in a large To Go bag Place the catering sticker on the lid Line tray with logo paper or logo paper

and washed, dried and trimmed leaf lettuce (trim off brown and core, place as shown in picture above)

Wearing gloves, make clubs according to Sandwich & Catering Prep recipes – toast/heat breads, sauces are on the sandwiches

Leave one Veggie Club in quarters and place in the center of the tray

Place Turkey Club Croissants in the corners of the tray

Still wearing gloves, place a Black Angus Club half in the center of the tray at the top and bottom

Add a full Angus Club in one row above the bottom Angus Club

Still wearing gloves, place the Orange Cranberry Club to the left of the center club

Place 1 McA Club to the right of the center club

Carefully place the second McA Club in one row above the center club as shown in the picture above

Fit the wrap halves near the Turkey Clubs in the corners (see picture above)


Keep in the cooler below 41° until ready to deliver When ready to deliver, put containers with pickles in the bottom of a Box Lunch bag, add the Large To Go Bag


bag).

Wrap Tray (Assorted) (See Sandwich Tray Sides if Guest orders additional sides / Make 2 – 16” Trays to Equal Large Tray) CATERING RECIPE‐SANDWICH TRAYS



INGREDIENTS Per Person Regular Large SET UP SUPPLIES NEEDED Club Wrap


2 4 Oval Plates 1 per Guest + 1 extra Chicken Caesar Wrap 2 4 Napkins 1 per Guest + 1 extra Turkey Bacon Ranch Wrap 2 4 Cutlery Kits 1 per Guest + 1 extra Spicy Southwest Chicken Wrap 2 4 Box Lunch, Lg To Go & White Bags 1 each Veggie Club Wrap 1 2 Fork (for Pickles) 1 Individual Bags of Lays 1 per Guest Garbage Bag 1 per 25 Guests (per order) Pickle Spears 1 per Guest ADDITIONAL INFORMATION: Optional: Leaf Lettuce to Line Outer Tray Coverage Prep Time: 30 Min BUILDING SUPPLIES: Shelf Life: 4 Hours Logo Paper (only 1 sheet if using lettuce)

As Needed

3 6 CCP: Gloves, Refrigeration Catering Tray w/ Lid 1 – 16” 2 – 16” Approved Substitutions: Bulk Chips = 1 bag/per 10 guests Completed Catering Labels (Name of Item) 1 2 Appropriately Sized Bowl w/ Lid (for pickles) 1 1




Put small items in a white bag Put chips in a large To Go bag Place completed catering labels on all lids


Wearing gloves, make wraps according to Sandwich recipes (Club & Caesar) or Catering Prep recipes (Tky Bcn Ranch, Veggie Club & SW Chicken)

Still wearing gloves, start placing the wraps facing out diagonally around the edges of the tray, 3 per side – as shown in the picture above

Alternate wrap types (do not put all wraps of the same type next to each other)

Continue placing wraps around the edges

Fill in the center with the remaining wraps facing up as shown in the picture above

Tightly cover with the lid Keep in the cooler below 41° until ready to deliver When ready to deliver, put containers with pickles in the bottom of a Box Lunch bag, add the Large To Go Bag


bag).

Box Lunch CATERING RECIPE – BOX LUNCHES



INGREDIENTS ONE BOX SET UP SUPPLIES NEEDED Sandwich (see choices in box on right) 1 Cutlery Kit 1 per box Side (Chips, Potato Salad, Fruit, Coleslaw, Applesauce) 1 Serving Garbage Bag 1 per 25 guests (per order) Cookie 1 ADDITIONAL INFORMATION: Pickle 1 Prep Time: 15 Minutes Spicy Brown Mustard* 1 Packet Shelf Life: 4 Hours Mayonnaise* 1 Packet CCP: Gloves, Refrigeration Ranch Dressing (only with the Veggie Sandwich) 2 oz Approved Substitutions:

* do not send with Clubs, Wraps or The Veggie BUILDING SUPPLIES: McAlister’s Catering Box 1 McAlister’s Paper Tray Liner 1 Cookie Bag 1 Portion Bag (pickle) 1 5 oz Plastic Cup w/ Lid (only if needed for side) 1 2 oz Portion Cup w/ Lid (only for the Veggie Sandwich) 1 STEP 1 STEP 2 STEP 3 STEP 4 STEP 5 STEP 6

Assemble and place liner in McAlister’s Catering Box

Add a cutlery kit and one package each of mayonnaise and spicy brown mustard (except clubs, Caesar Wrap and The Veggie)

Add dressing (Veggie only)

Wearing gloves, place cookie in cookie bag and place in box

Place pickle in portion bag and place in box

Add the side

Wearing gloves, make sandwiches according to recipe (exceptions: All served cold, Memphian – mayo & MST are OTS and Turkey Club, SW Chicken Wrap, Turkey Bacon Ranch Wrap & Traditional are found in Catering Prep), wrap in film and add to box

Close box, add name if known, mark Pick up or Delivery; and check which box (if Traditional also mark Wheat or White), side and cookie type are included on the side of the box.

Keep in cooler below 41° until ready to deliver

Sandwich Choices: Traditional* The Veggie Sandwich Harvest Chicken Salad Croissant* Tuna Salad Croissant* The Memphian®* Chicken Caesar Wrap Spicy SW Chicken Wrap Turkey Bacon Ranch Wrap McAlister’s Club™ Orange Cranberry Club McAlister’s Club Wrap Veggie Club Black Angus Club Grilled Chicken Club Tky Club Croissant Cobb Club * Served with Spicy Brown Mustard and Mayo on the side

Deli Tray (Meat, Cheese & Bread) Make 2 Small Trays to Equal Large Tray CATERING RECIPE – DELI TRAYS

McAlister’s Deli® |Confidential & Proprietary

Catering Recipe Copy 12/01/10

INGREDIENTS Small Large SET UP SUPPLIES NEEDED Meats: Turkey, Ham and Roast Beef (sliced and rolled)

9 oz of each 18 oz of each

Oval Plates 1 per Guest + 1 extra Napkins 1 per Guest + 1 extra

Cheeses: Cheddar, Swiss and Provolone (cut in half)

6 Slices of each 12 Slices of each

Cutlery Kits 1 per Guest + 1 extra Knives 4

Leaf Lettuce (approx amt – cover trays) 16 Leaves 32 Leaves Forks &/or Tongs (for serving) 5 total Tomatoes, Sliced 15 Slices 30 Slices White Paper Bag (small loose items) 1 Bread (see breakdown below – Step #5) 18 Pieces 36 Pieces Sm Salad Bowl w/ Lid (mustard & mayo) 2 Potato Salad (with paprika) 1 ‐ 4 oz Gray Scoop 2 ‐ 4 oz Gray Scoops Lg Salad Bowl w/ Lid (pickles) 1 Bulk Bag of Lays 1 Bag / 10 Guests Garbage Bag 1 per 25 Guests (per order) Pickle Spears 1 per Guest ADDITIONAL INFORMATION: Spicy Mustard Packets (Gulden’s) 1 per Guest Prep Time: 30 Minutes Mayo Packets (Hellman’s) 1 per Guest Shelf Life: 4 Hours BUILDING SUPPLIES: CCP: Refrigeration, Produce, Gloves 5 oz Plastic Cup w/ Lid (potato salad) 1 2 Approved Substitutions: Any combination of bread, meat

and cheese is acceptable McAlister’s Logo Paper Liner 3 6 12” Catering Tray w/ Lid (meat/garnish) 2 4 16” Catering Tray w/Lid (bread)

1 2

Logo Sticker 3 6


• Assemble all building & set up supplies needed

• Wearing gloves, place pickles, in bowl, cover and keep in cooler below 41° until delivery

• Place mustard and mayo in bowls and cover

• Place honey mustard in container and wrap in film

• Put logo sticker(s) in the center of tray covers

• Put small items in paper bag • Line 18” tray with Logo paper

• Wearing gloves, wash leaf lettuce according to produce handling instructions

• Still wearing gloves, line 12” tray with leaf lettuce

• Roll meats (slice and weigh before if necessary)

• Put 5 oz plastic cup of potato salad in center of tray, cover

• Start by placing one type of the rolled meats diagonally in a corner as shown in the picture above

• Still wearing gloves, add additional rolled meats as shown in the photo above

• Cut slices of pre‐sliced cheese in half

• Add cheeses between the meats ‐ arranged as shown in the picture above

• Put the lid on the tray, make sure logo sticker is in the center of the cover

• Keep in the cooler below 41° until ready to deliver

• Assemble Garnish Tray (lettuce & tomato) as shown in picture above, cover

• Keep in the cooler below 41° until ready to deliver

• Wearing gloves, cut 6 pieces of sliced bread in half diagonally, put 2 triangles in each corner of lined tray

• Slice open 2 croissants and cut in half, place cut side out along edges of tray

• Slice open 2‐12” hoagies (white & wheat), then cut each into 4 equal sized pieces and use to fill in center of tray along with remain pieces of sliced bread

• Cover tray

Kids Box Lunch CATERING RECIPE – BOX LUNCHES



INGREDIENTS ONE BOX SET UP SUPPLIES NEEDED Sandwich (see choices in box on right) 1 Cutlery Kit 1 per box Side (Chips or Applesauce) 1 Garbage Bag 1 per 25 guests (per order) Teddy Grahams 1 ADDITIONAL INFORMATION: Spicy Brown Mustard* 1 Packet Prep Time: 10 Minutes Mayonnaise* 1 Packet Shelf Life: 4 Hours * Do not send with Cheese or PB&J CCP: Gloves, Refrigeration BUILDING SUPPLIES: Approved Substitutions: McAlister’s Catering Box 1 McAlister’s Paper Tray Liner 1 STEP 1 STEP 2 STEP 3 STEP 4

Assemble box

Place a liner in the bottom

Add a cutlery kit in the box

Unless the sandwich is PB&J or Cheese, add one packet each of mayo and spicy brown mustard to the box

Add the Teddy Grahams

And the side (applesauce or chips)

Wearing gloves, make sandwiches according to the sandwich recipes in the Kids Section, but do not heat.

Cut sandwiches in half diagonally once (like a BLT).

Wrap in film and add to box.

Close box, add name if known, mark Pick up or Delivery

Write the type of sandwich (Ham & Cheese, PB&J, etc) and the side (chips or applesauce) on a large catering label and place on the end of the box

Keep in cooler below 41° until ready to deliver

Sandwich Choices (all served cold – not toasted): Ham & Cheese Turkey & Cheese Cheese PB&J

McAlister’s Club Tray (See Sandwich Tray Sides if Guest orders additional sides / Make 2 – 16” Trays to Equal Large Tray)

CATERING RECIPE‐ SANDWICH TRAYS



INGREDIENTS Per Person Regular Large SET UP SUPPLIES NEEDED McAlister’s Clubs™ (Per Person = 1 Each) 1 Club per Guest 8 16 Oval Plates 1 per Guest + 1 extra Individual Bags of Lays 1 per Guest Napkins 1 per Guest + 1 extra Pickle Spears 1 per Guest Cutlery Kits 1 per Guest + 1 extra Optional: Leaf Lettuce to Line Outer Tray Coverage Box Lunch, Lg To Go & White Bags 1 each BUILDING SUPPLIES: Fork (for Pickles) 1 Logo Paper (only 1 sheet if using lettuce)

As Needed

3 6 Garbage Bag 1 per 25 Guests (per order) Catering Tray w/ Lid 1 – 16” 2 – 16” ADDITONAL INFORMATION: Completed Catering Labels (Name of Item) 1 2 Prep Time: 30 Min Appropriately Sized Bowl w/ Lid (pickles) 1 1 Shelf Life: 4 Hours CCP: Refrigeration, Gloves Approved Substitutions: Bulk Chips = 1 bag/per 10 guests





Put chips in a large To Go bag



Wearing gloves, make sandwiches according to Sandwich Station recipe – honey mustard and mayo are on the sandwiches

Still wearing gloves, leave two McAlister’s Club in quarters and place the first one in the center of the tray

Place 2 additional McAlister’s Clubs halves around the center club as shown in the picture above

Place 2 additional halves around the center McAlister’s Club as shown in the picture above

Place the remaining quartered club around the center clubs

Place final halves in each corner as shown in the picture above

Carefully put the lid on the tray Keep in the cooler below 41° until ready to deliver When ready to deliver, put

containers with pickles in the bottom of a Box Lunch bag, add the Large To Go Bag (chips) and

White Bag (plates, utensils, napkins and garbage bag).

CATERING SOUTHWEST CHICKEN WRAP Prep Time: 2 Minutes

Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 3. Chicken Breast, Sliced (PREP)2. Catering Wrap Tray (CATERING SANDWICHES) 4. Wrap Procedures (SANDWICHES)



One Size

Wrap (heat) 1

Guacamole (cold) 1 oz (2T)

Pepper Jack (cold) 1 Slice

CHICKEN BREAST SLICED (cold)

4 oz

Roasted Corn Relish (cold)1 - Purple

(1 oz)

Chipotle Ranch (cold) 1 fl oz (2T)



Oven (MerryChef/TurboChef)

1. Place wrap on tray. Place tray in oven.



3. Using a spatula, spread guacamole on the bottom edge of the wrap (closest to the 6 o’clock position).

4. Place the cheese (cut in half for better coverage) evenly over the guacamole.

5. Place the chicken evenly over the cheese.

6. Sprinkle the roasted corn relish over the chicken.

7. Drizzle the chipotle ranch over the corn relish.

8. Cut tomato slices in half and place in a row above the chipotle ranch.

9. Cover the tomatoes with the lettuce.







TRADITIONAL SANDWICH (Box Lunch Version)


One Size

Choice of Bread (TOAST CIABATTA & CROISSANTS)

2 Slices or 1 Croissant or 1 Ciabatta or

6” Multigrain or White Baguette

Choice of:Ham (cold) , Turkey (cold) or Roast Beef (cold)

4 oz



Optional (up charge):

Choice of Cheese (cold) 2 Slices

1. Place coldmeat evenly over bottom piece of bread. Make sure the meat covers all of the bread.

2. If requested, add choice of cheese (cut in half for better coverage).

3. Place the tomato slices over the meat (or cheese).

4. Place leaf lettuce over the tomato making sure it covers all of the bread.


6. Place frilled toothpicks in the sandwich as you would for dine in or to go items.

7. Unless the sandwich is on a baguette, using a sharp knife, carefully cut in half.

Prep Time: 1 Minute

Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP)2. Catering Box Lunch (CATERING SANDWICHES)




McAlister’s Deli® 1/12/15Confidential & Proprietary



TRADITIONAL SANDWICH (Tray Version)

1. Place coldmeat evenly over bottom piece of bread. Make sure the meat covers all of the bread.

2. Add cheese (for baguettes cut slices in half for better coverage).

3. Place the tomato slices over the cheese.

4. Place leaf lettuce over the tomato making sure it covers all of the bread.


6. Place frilled toothpicks in the sandwich as you would for dine in or to go items with the exception of sandwiches on 6” baguettes which will need 2 toothpicks.

7. Using a sharp knife, carefully cut croissant and sliced bread sandwiches in half. Cut 6” baguette sandwiches into 2 equal sized pieces.

Prep Time: 1 Minute

Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP)2. Traditional Sandwich Tray (CATERING SANDWICHES)


Sliced Bread or Croissant

Multigrain & White

Baguette

Choice of Bread(TOAST CROISSANTS)

2 Slices or1 Croissant

2 ‐ 6” Loaves(cut in half)

Meat (cold) 4 oz 8 oz

Cheese (cold) 1 Slice 2 Slices

TOMATO, SLICED (cold) 2 Slices 4 Slices

Leaf Lettuce (cold) Coverage Coverage







CATERING TURKEY BACON RANCH WRAP Prep Time: 2 Minutes

Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 3. Bacon, Crisp (PREP)2. Catering Wrap Tray (CATERING SANDWICHES) 4. Wrap Procedures (SANDWICHES)


One Size

Wrap (heat) 1

Ranch (cold) 1 oz

Turkey (cold) 4 oz

BACON, CRISP 2 Strips






1. Steam wrap for 10 seconds. Place in salad/spud steamer, hit steam button, as soon as

first steam starts, hit stop button.




3. Squeeze ranch evenly over the bottom edge of the wrap (closest to the 6 o’clock position).

4. Place the cold turkey over the ranch.

5. Fold bacon strips into a V shape and place over the turkey.

6. Place the cheese (cut in half for better coverage) evenly over the bacon.

7. Cut tomato slices in half and place in a row above the bacon.

8. Cover the tomatoes with the lettuce.







CATERING TURKEY CLUB CROISSANT

Toaster/Steamer Oven (MerryChef/TurboChef)

1.Toast croissant on the top conveyor. Place croissant on a tray cut side up. Place tray in oven.

Press “Croissant” or C2 Croissant.”

2. Using a rubber spatula, spread a thin layer of mayo on the bottom of the croissant.

3. Place cold turkey evenly over the mayo. Make sure the meat covers the croissant.

4. Place cheddar cheese over the turkey. Place Swiss over the cheddar.

5. Fold bacon strips into a V shape and place over the Swiss.

6. Place the tomato slices over the bacon.

7. Place leaf lettuce over the tomato.

8. In a circular motion, squeeze honey mustard over the lettuce.

9. Place top piece of the croissant over the leaf lettuce.

10. Place a frilled toothpick straight up and down through each end of the sandwich.

11. Using a sharp knife, carefully cut in half.



One Size

Croissant (heated) 1

Mayo Lite (cold) 0.5 oz (1T)

Turkey (cold) 4 oz






Honey Mustard (cold) 1 fl oz (2T)


Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 3. Bacon, Crisp (PREP)2. Catering Box Lunch (CATERING SANDWICHES) 4. Catering Club Tray (CATERING SANDWICHES)






CATERING VEGGIE CLUB WRAPPrep Time: 1 Minute


2. Spread guacamole evenly over the bottom half of the wrap. Add ranch dressing over the top half of the wrap.

3. Distribute quartered cucumbers over the bottom half of the wrap. Add the roasted reds over the cucumbers.

4. Cut the cheddar in half and place evenly over the roasted reds, cut the Swiss in half and place evenly over the cheddar.

5. Add the onions over the Swiss.

6. Cut the tomato slices in half and lay over the onions.

7. Lay the leaf lettuce over the tomatoes.


9. Using a sharp knife, cut in half at a 45° angle.


Related Recipes – found on inFoRM us in the (FILE) listed:1. Tomato, Sliced (PREP) 4. Wrap Tray (Catering Sandwiches)2. Red Onion, Sliced (PREP) 5. Roasted Red Peppers, Diced (PREP)3. Cucumber, Quartered (PREP)


One Size

Wrap (heat) 1 each

Guacamole (cold) 1 oz (2T)

Ranch Dressing (cold) 1 fl oz (2 T)

CUCUMBER, QUARTERED (cold) 4 Slices

ROASTED RED PEPPERS, DICED (cold) 2 – P (2 fl oz)



RED ONIONS, SLICED (cold) 0.5 oz

TOMATOES, SLICED (cold) 3 Slices

Leaf Lettuce (cold) Coverage –2 Layers






Sandwich Tray Sides




INGREDIENTS Per Person SET UP SUPPLIES NEEDED Potato Salad (w/paprika) 4 fl oz (1 Gray Scoop) Serving Spoons 1 per container (none for applesauce) Coleslaw or Pasta Salad 4 fl oz (1 Gray Scoop) ADDITIONAL INFORMATION: Fresh Fruit 5 wt oz Prep Time: 5 Min Applesauce 1 each Shelf Life: 4 Hours Held Cold (at or below 40°) Optional: Leaf Lettuce to Line Bowl Coverage CCP: Temperature, Holding BUILDING SUPPLIES: Approved Substitutions: Container(s) w/ Lid(s) Size as needed Completed Catering Label (Name of Item) 1 per Container

STEP 1 OPTIONAL STEP 2

Add one serving spoon per serving container to the white bag being sent with the sandwich tray(s)

Place the catering label under the logo on each bowl

Optional: Line catering salad bowls with washed, dried and trimmed leaf lettuce (trim off brown and core, place as shown in picture above)

Scoop COLD Potato Salad, Coleslaw, Pasta Salad or Fruit into appropriately sized container (large salad bowl, 32 oz container, or catering salad bowl)

Sprinkle paprika over potato salad

Cover

If applesauce is ordered, leave in individual containers

Immediately place covered items in a cooler below 41° F until ready to deliver

The temperature of delivered potato salad, coleslaw or fruit must be below 40°

Set‐up shown is for a party of 10 – adjust container sizes if necessary

Large Catering Bowl

Small Catering Bowl

Optional Lettuce Lined Bowl Unlined Bowl

Signature Sandwich Tray (See Sandwich Tray Sides if Guest orders additional sides / Make 2 – 16” Trays to Equal Large Tray) CATERING RECIPE‐SANDWICH TRAYS



INGREDIENTS Per Person Regular Large SET UP SUPPLIES NEEDED McAlister’s Clubs (McA)


2 4 Oval Plates

1 per Guest + 1 extra Memphians (w/ Mayo & Spicy Brown, Cut in 1/2) 2 4 Napkins 1 per Guest + 1 extra Chicken Salad Croissants 2 4 Cutlery Kits 1 per Guest + 1 extra Chicken Caesar Wraps 2 4 Box Lunch, Lg To Go & White Bags 1 each Individual Bags of Lays 1 per Guest Fork (for Pickles) 1 Pickle Spears 1 per Guest Garbage Bag 1 per 25 Guests (per order) Optional: Leaf Lettuce to Line Outer Tray Coverage ADDITIONAL INFORMATION: BUILDING SUPPLIES: Prep Time: 30 Min McAlister’s Logo Paper Liner

As Needed

3 6 Shelf Life: 4 Hours Catering Tray w/ Lid 1 – 16” 2 – 16” CCP: Gloves, Refrigeration Completed Catering Labels (Name of Item) 1 2 Approved Substitutions Bulk Chips = 1 bag/per 10 guests Appropriately Sized Bowl w/ Lid (for pickles) 1 1





Put chips in a large To Go bag Place completed catering labels on all lids


Wearing gloves, make sandwiches according to Sandwich Station recipes – toast/heat breads, DO NOT HEAT TOPPINGS, keep spicy brown and mayo on the Memphians

Still wearing gloves, leave one McA Club in quarters and place it in the center of the tray

Place additional McA Clubs on either side of the center club

Cut Memphians in half and place halves at the top and bottom of the tray

Place croissant halves in the corners of the tray as shown in the picture above.

Place wraps as shown in the picture above

Put the lid on the tray Keep in the cooler below 41° until ready to deliver When ready to deliver, put containers with pickles in the

bottom of a Box Lunch bag, add the Large To Go Bag (chips) and White Bag (plates, utensils, napkins and garbage bag).

Traditional Sandwich Tray (See Sandwich Tray Sides if Guest orders additional sides / Make 2 ‐ 16” Trays to Equal Large Tray) CATERING RECIPE‐SANDWICH TRAYS



INGREDIENTS Regular Large SET UP SUPPLIES NEEDED Assorted Sandwiches (Per Person = 1 Each, Regular = 9, Large=18) Guest can choose combinations or:

Oval Plates 1 per Guest + 1 extra

Proteins: TKY & Cheddar, Ham & Swiss, RBF & Prov Breads: Croissant, Sliced Wheat, 6” Baguette

3 each 6 each

Napkins 1 per Guest + 1 extra Cutlery Kits 1 per Guest + 1 extra

Individual Bags of Lays

1 each Box Lunch, Lg To Go & White Bags 1 each Pickle Spears 1 per Guest Fork (for Pickles) 1 Mustard Packets (Gulden’s) & Mayo Packets (Hellman’s) 1 each per Guest Garbage Bag 1 per 25 Guests (per order) Optional: Leaf Lettuce to Line Outer Tray Coverage ADDITIONAL INFORMATION: BUILDING SUPPLIES: Prep Time: 30 Min Logo Paper (only 1 sheet if using lettuce) 3 6 Shelf Life: 4 Hours Catering Tray w/ Lid 1 – 16” 2 – 16” CCP: Gloves, Refrigeration Completed Catering Label (Name of Tray or Item) 1 per Tray and Container Approved Substitutions: Bulk Chips = 1 bag/per 10 guests

Any combo of meats, cheeses & breads Appropriately Sized Bowl w/ Lid (for pickles) As Needed Appropriately Sized Bowls w/ Lids (for condiment packets) As Needed


Assemble all building & set up supplies


Place mustard and mayo packets in bowls and cover


Put chips in a large To Go bag



Wearing gloves, make sandwiches according to Catering Prep recipe – mustard and mayo is on the side, toast croissants, do not toast any other breads

Recommended breakdown for a 16” Tray (use as a guideline for additional trays): Proteins = 3 Ham & Swiss, 3 TKY & Cheddar, 3 RBF & Provolone Breads = 3 Croissants, 3 Sliced Wheat and 3 ‐ 6” Baguettes

Each protein combo should be made on each of the three bread types (one Ham & Swiss on a croissant, one Ham & Swiss on Wheat and the last on a 6” Baguette)

Place sandwiches made on sliced wheat in the center of the tray and in the center of each edge facing out

Add sandwiches made on croissants as shown in the picture above

Fill in the empty spaces with the sandwiches mad on baguettes as shown in the picture above

Put the lid on the tray


When ready to deliver, put containers with pickles and

condiments in the bottom of a Box Lunch bag, add the Large To Go

Bag (chips) and White Bag (plates, utensils, napkins and garbage

bag).

Soup CATERING RECIPE – SOUP



INGREDIENTS ONE SIZE SET UP SUPPLIES Soup* 32 oz Soup Cups 1 per Guest Saltine Packets 10 Napkins 1 per Guest BUILDING SUPPLIES: Ladle 1 32 oz Container w/Lid 1 Spoons 1 per Guest Completed Catering Label (Name of Soup) 1 White Paper Bag (for loose items) 1 * Current Soup Offerings include: Chicken Tortilla, Broccoli Cheddar, ADDITIONAL INFORMATION: Country Potato, Chili or Veggie Chili Prep Time: 10 Min Shelf Life: 30 Min (Held above 165°) CCP: Temperature Approved Substitutions:

STEP 1 STEP 2 STEP 3

Assemble set up supplies (cups, ladle, spoons, napkins, crackers) needed

Put small loose items in white paper bag

Place a completed catering label on the side of the 32 oz soup container

Ladle HOT (above 165°) soup into the container – the container holds 8 full 4 oz ladles

Cover tightly with lid

The temperature of the delivered soup must be above 140°

To maintain heat, soup must not be prepared until order is ready to be delivered

Bacon and Cheese (Spud) Bar* [Multiply the per person amount of each ingredient by the number of Guests]

CATERING RECIPE – SPUD BARS



INGREDIENTS Choose 2 (Per Guest) Whole Spud (Per Guest) SET UP SUPPLIES NEEDED

Potatoes, FLUFFED 1 2* Oval Plates 1 per Guest

Bacon, Chopped 0.125 oz .25 oz Cutlery Kits 1 per Guest

Green Onions 0.25 oz 0.5 oz Napkins 1 per Guest

Cheese Mix 1 oz 2 oz White Paper Bag 1

Sour Cream (drain off liquid) 0.5 fl oz 1 fl oz Spoons 1 per Container

Butter 1 Packet 2 Packets Garbage Bag 1 per 25 Guests (per order)

BUILDING SUPPLIES: ADDITIONAL INFORMATION:

Foil 1-2 Sheets per Spud Prep Time: 70 Min (includes baking time)

Collection Box As Needed (holds up to 24 C2 or 12 Whole Spuds) Shelf Life: Deliver Immediately

Completed Catering Label (Name of Item) 1 per Container CCP: Gloves, Produce, Refrigeration

Containers w/ Lids As Needed for Toppings Approved Substitutions:

* If Whole (GIANT) Spuds are requested, fluff and wrap 2 potatoes together


Bake appropriate amount of potatoes for order


Put completed catering labels on container covers


Wearing gloves , measure and place bacon, green onions, cheese mix, sour cream (drain off liquid before portioning) and butter packets in appropriately sized containers, cover and keep in cooler below 41° until ready to deliver

* Set-up shown above is for 20 Choose 2 or 10 Whole (Giant) spuds – adjust container sizes when necessary

Still wearing gloves, carefully fluff spuds according to Spud Fluffing Procedures - when Whole (GIANT) Spuds are requested, fluff and wrap 2 potatoes together

Wrap spuds in foil so the top (the cut and fluffed side) is at the opening: o Place fluffed spud in the center of a piece of foil o Lift up the sides parallel with the cut o Fold/roll the foil tightly down to the spud o Fold/roll the ends in towards the spud

Immediately place wrapped spuds in a collection box and cover to retain heat

Boxes will hold: Up to 24 Choose 2 or Up to 12 Whole

Deliver Immediately

Spud Max™ Bar* [Multiply the per person amount of each ingredient by the number of Guests]




INGREDIENTS Choose 2 (Per Guest) Whole Spud (Per Guest) SET UP SUPPLIES NEEDED

Potatoes, FLUFFED 1 2* Oval Plates 1 per Guest

Green Onions and Black Olives 0.25 oz each 0.5 oz each Cutlery Kits 1 per Guest

Cheese Mix 1 oz 2 oz Napkins 1 per Guest

Ham and Turkey (package separately) 0.5 oz each 1 oz each White Paper Bag 1

Bacon, Chopped .125 oz each .25 oz each

Sour Cream (drain off liquid) 0.5 fl oz 1 fl oz Spoons 1 per Container

Butter 1 Packet 2 Packets Garbage Bag 1 per 25 Guests (per order)

BUILDING SUPPLIES: ADDITIONAL INFORMATION:

Foil 1-2 Sheets per Potato Prep Time: 70 Min (includes baking time)

Collection Box As Needed (holds up to 24 C2 or 12 Whole Spuds) Shelf Life: Deliver Immediately

Completed Catering Labels (Name of Item) 1 per Container CCP: Gloves, Produce, Refrigeration

Containers w/ Lids As Needed for Toppings Approved Substitutions:







Wearing gloves, measure and place green onions, black olives, cheese mix, sour cream (drain off liquid before portioning) and butter in appropriately sized containers, cover, label and keep in cooler below 41° until delivery

* Set-up shown above is for 20 Choose 2 or 10 Whole (Giant) spuds – adjust container sizes when necessary

Still wearing gloves, measure and place, bacon, ham and turkey in appropriately sized containers, cover and label

PACKAGE MEATS SEPARATELY - DO NOT PRE-MIX AND PACKAGE TOGETHER

Keep in cooler below 41° until delivery

Still wearing gloves, carefully fluff spuds according to Spud Fluffing Procedures - when Whole (GIANT) Spuds are requested, fluff and wrap 2 potatoes together

Wrap spuds in foil so the top (the cut and fluffed side) is at the opening:

o Place fluffed spud in center of a piece of foil o Lift up the sides parallel with the cut o Fold/roll the foil tightly down to the spud o Fold/roll the ends in towards the spud



Deliver Immediately

Spud Olé Bar*[Multiply the per person amount of each ingredient by the number of Guests]




INGREDIENTS Choose 2 (Per Guest) Whole Spud (Per Guest) SET UP SUPPLIES NEEDED Potatoes, FLUFFED 1 2 Oval Plates 1 per Guest Jalapenos 0.25 oz 0.5 oz Cutlery Kits 1 per Guest Cheese Mix 1 oz 2 oz Napkins 1 per Guest Chili or Veggie Chili HOT 2 fl oz 4 fl oz White Paper Bag 1 Butter 1 Packet 2 Packets Spoons 1 per Container BUILDING SUPPLIES: Garbage Bag 1 per 25 Guests (per order) Foil 1‐2 Sheets per Spud ADDITIONAL INFORMATION: Collection Box As Needed (holds up to 24 C2 or 12 Whole Spuds) Prep Time: 70 Min (includes baking time) Completed Catering Labels (Name of Item) 1 per Container Shelf Life: Deliver Immediately Containers w/ Lids As Needed for Toppings CCP: Gloves, Produce, Temperature Approved Substitutions:







Wearing gloves, measure and place cheese mix, jalapenos and butter in appropriately sized containers, cover, label and keep in cooler below 41° until ready to deliver

* Set‐up shown above is for 20 Choose 2 or 10 Whole (Giant) spuds – adjust container sizes when necessary

Still wearing gloves, carefully fluff spuds according to Spud Fluffing Procedures ‐ when Whole (GIANT) Spuds are requested, fluff and wrap 2 potatoes together

Wrap spuds in foil so the top (the cut and fluffed side) is at the opening: o Place fluffed spud in the center of a piece of foil o Lift up the sides parallel with the cut o Fold/roll the foil tightly down to the spud o Fold/roll the ends in towards the spud



Deliver Immediately

Just before delivery, ladle HOT (above 145°) chili or veggie chili into paper container(s), cover tightly, label and wrap in film

The temp of delivered chili must be above 140°

Deliver Immediately

Documents

Level One Catering Recipe Book - McAlister's Deli-Login 1 small.pdf · Level One Catering Recipe Book 1. Coffee Service 2. Gallon Beverage 3. Gallon Orange Juice 4. The Works 5. Breakfast