12 each General Mills Pillsbury Frozen Pie Dough Round (347921)
1 lb Corned Beef, sliced
3 cups Shredded Swiss Cheese
1 cup Sauerkraut, drained
2 Tbsp Water As needed Thousand Island Dressing
PREP | Preheat oven to 400°F. Thaw pie dough, covered, either at room temperature 15-30 minutes until flexible or refrigerated overnight. Place sticky side of dough down and fill with 2 oz corned beef, 1/4 cup cheese and a #70 scoop of sauerkraut. Brush dough edges with water; fold in half and crimp edges with fork; cut 3 vent holes on top. Place on parchment-lined sheet pan. Bake 22-27 minutes. Serve with side of Thousand Island dressing.
YIELD | 12
With a flaky, crispy exterior and tender bite, Pillsbury pie doughs are made for a wide variety of menu items.
Frozen, non-yeast pie dough round comes pre-glazed for a golden-brown finish. No egg wash required.
Dough is individually lined and thaws quickly for optimal baking results, or they can be baked frozen as needed.
Easy-to-handle dough is perfect for creative, homestyle additions such as cutouts, shapes, braids, individual pot pies, tarts and empanadas.
Vendor Recipe!
Comfort Food
Irish Colcannon Mac & Cheese
1 package Kraft Heinz Deluxe White Cheddar Mac & Cheese (984885), thawed
2 lb Basic American Golden Grill Russet Hashbrowns (603050)
1 lb Shredded Cabbage Mix (380260)
2 cups Diced Yellow Onion (380718)
As needed Olive Oil
1/4 cup Wholesale Minced Garlic (391021)
1-2 cups Heavy Cream
1-1/2 cups Kerry Golden Dipt Panko (415090)
1/4 cup Butter, melted
As needed Green Onion (361010), diced
PREP | Preheat oven to 350°F. Sauté hashbrowns until partially browned; pour into mixing bowl. Sauté cabbage mix and onion with olive oil until tender; add garlic; cook additional minute; add to hashbrowns. Add mac & cheese and bacon to hashbrown mixture; mix. Add heavy cream to mixture; mix. Mixture should be creamy. Mix panko with melted butter. Divide mixture into crock or ovenproof bowls. Top with panko. Bake until top browns and internal temperature reaches 165°F. Top with green onion before serving.
YIELD | 8
DELUXE WHITE CHEDDAR MAC & CHEESE (984885 – 4/4 lb)
The thickest, creamiest and cheesiest mac & cheese made with al dente cavatappi pasta for the perfect bite with creamy white cheddar cheese sauce.
irish colcannon mac & Cheese
What is Colcannon?
Colcannon is a traditional Irish dish of mashed potatoes mixed with cabbage or kale, butter and milk/cream. So, we’re taking the colcannon concept and replacing mashed potatoes with mac and cheese!
Comfort Food
SCOTT FADDEN
Reuben Stromboli
1 each General Mills Gold Medal All Trumps Pizza Dough Ball (945768)
10 oz Kern Angus Corned Beef Brisket (808300), cooked, thin sliced or shredded
1-1/2 cups Shredded Swiss Cheese
1 cup Shredded Mozzarella Cheese
1 cup Sauerkraut (603200), well drained
1/2 cup Highland Market Merit Thousand Island Dressing (630928)
1/2 cup Kraft Heinz Claussen Kosher Pickle Chip Slices – 1/4 in (610320)
1 each Egg, beaten
As needed McCormick Parsley Flakes (472501)
PREP | Preheat oven to 400°F. Roll dough out into approximately 10x16 inch. Brush with dressing, leaving approximately 3 inches across the long sides of the dough and approximately 1 inch around the remaining sides. Layer on corned beef, cheeses, sauerkraut and pickles, leaving edges bare. Brush edges with beaten egg. Tightly roll toward the wide empty edge, trying not to shift ingredients. Seal all sides. Place onto a baking sheet, making 3-5 small slits on top of the roll. Brush with remaining egg. Sprinkle with parsley flakes. Bake for 20-25 minutes. Let rest approximately 5 minutes. Slice into 10-12 slices.
YIELD | 3-4
GOLD MEDAL ALL TRUMPS
PIZZA DOUGH BALL
(945768 – 24/16 oz)
For authentic New York-style pizza. Pre-flattened dough balls for fast prep and a quick stretch. Made with high-gluten All Trumps flour for excellent New York-style texture.
wistbymakingitaReub
CORNED BEEF BRISKET (808300 – 2/18-20 lb)
FLAKES (472501 – 1/10 oz)
PARSLEY
Sausage, Potato & Cabbage Stew
1 container Kraft Heinz Chef Francisco Potato with Bacon Soup (943230), prepared
2 lb Smithfield Gold Medal Smoked Rope Sausage (916770)
3 lb Capital City Jumbo Green Cabbage (360140), chopped 1-1/2 lb Grimmway Jumbo Carrots (360300), peeled, diced As needed Green Onion (361010), diced
PREP | Cook sausage as desired; dice. Sauté, boil or roast cabbage. Sauté carrots until tender.
Add ingredients to soup. Serve garnished with diced green onions and more sausage (optional). Serve with a breadstick.
YIELD | 14-16 Bowls
CHEF FRANCISCO POTATO WITH BACON SOUP (943230 – 4/4 lb)
This hearty, condensed cream soup features large chunks of potatoes, carrots, celery, bacon bits and green bell peppers.
GOLD MEDAL SMOKED ROPE SAUSAGE (916770 – 2/5 lb)
Precooked pork and beef endless rope sausage, mildly seasoned and smoked.
1 qt Dark Beer Gravy (see recipe) As needed Mashed Potatoes (see recipe)
PREP | Preheat oven to 400°F. Sauté carrots, celery and onion with olive oil until tender. Add garlic. Continue to sauté for additional minute. Mix beef, vegetables and gravy together. Pour into 2-inch half hotel pan. Top with mashed potatoes, spreading evenly over beef mixture. Bake until potatoes start to brown and beef mixture is bubbling, approximately 20-30 minutes.
YIELD | 6-9
Dark Beer Gravy
2 cups Dark Beer
2 cups Warm Water
3 oz Custom Culinary Chef’s Own Brown Gravy Mix (504010)
1 Tbsp Custom Culinary Gold Label Beef Base (908028)
PREP | Pour warm water into saucepan. Gradually add brown gravy mix, whisking thoroughly. Add beef base. Bring to a boil, stirring frequently. Reduce heat and simmer 3-5 minutes.
YIELD | 6-9
Mashed Potatoes
4 cups Hot Water
2 cups Basic American Excel Gold Mashed Potato Pearls (602950)
PREP | Prepare as directed.
YIELD | 6-9
Comfort Food Shepherd’s Pie
CHEF’S OWN BROWN GRAVY MIX (504010 – 8/12 oz)
Rich, balanced beef notes make this gravy mix perfect for creating thick, flavorful gravies for chicken, pork or beef.
LABEL BEEF BASE (908028 – 6/1 lb)
meat-first base made with roasted beef, beef stock and flavored with spices to deliver authentic flavor to any recipe.
PREP | Build sandwich. Serve with fried smashed potatoes.
YIELD | 1
Whiskey Mustard
3 cups Rema Dutour Grained Dijon Mustard (562101)
1 cup Whiskey
PREP | Simmer whiskey to reduce to half. Add mustard. Stir.
YIELD | 24
Fried Smashed Potatoes
16 each Wholesale Red Potatoes (361970)
As needed Flour
2 each Eggs, beaten
As needed Kerry Golden Dipt Panko (415090)
As needed Salt
As needed Pepper
As needed McCormick Granulated Garlic (472321)
PREP | Boil or bake potatoes until tender. Cool completely in refrigerator. After cooling, flatten with a fork, being careful not to break them apart. Season with salt, pepper and garlic. Set up three bowls – one with flour, one with eggs and one with panko. Dredge potatoes into flour, eggs and then panko. Place onto parchment paper until ready to cook and serve. Deep fry in 350°F fryer until browned and cooked in center, approximately 2 minutes.
YIELD | 3-4 Servings
Corned Beef & Swiss on a Pretzel Bun
Corned Beef & cabbage Sliders
Cost $6.01 Sell $15.99 potential profit $9.98
Corned Beef & Cabbage Sliders
6 oz Boyles Corned Beef Brisket (803620), thinly sliced
3 each Rotella’s Sliced Sweet Slider Buns (995220)
4-1/2 oz Mrs. Gerry’s Dixie Coleslaw (905388)
3 oz Stout Mustard (see recipe)
5 oz McCain Moore’s Gourmet Breaded Onion Rings – 5/8 in (961235), prepared
PREP | Serve hot or cold. If serving hot, lightly steam corned beef (do not overcook). Build sliders with corned beef, coleslaw and mustard. Serve with onion rings.
YIELD | 1
Stout Mustard
1 cup Dark Beer
3 cups Kraft Heinz Yellow Mustard (561250)
1/2 cup Brown Sugar
PREP | Bring beer to a boil. Reduce by half. Add mustard and brown sugar. Heat to dissolve sugar.
Everyone has their own way of cooking corned beef. The best results I’ve seen – with great flavor, nice look and less shrink – have been with roasting/steaming.
Most full briskets can be 12-16 pounds (+ or -). I would normally start by searing a brisket on a flat top over medium-high heat, but due to size, this sometimes is not possible for all kitchens. So, we will cover this step a little different in these instructions.
1. Thaw corned beef.
2. Preheat oven to 450°F.
3. In the bottom of a full size 4 inch hotel pan, place a baking screen.
4. Remove packaging from corned beef. Make sure to drain well. Place corned beef onto the screen. If you wish to add any of your own seasonings, this is the time to do it. Some briskets will come with a seasoning pack or have the seasoning in with the brisket. If you decide to add your own seasonings, remember that corned beef is brined with salt and may get a little too salty if you use seasonings with higher sodium.
5. Place corned beef into preheated oven. Roast for 15-20 minutes. The brisket will start to turn color. Remove from oven. Add water to the bottom of the pan. (Use approximately 1 inch of water. The water should come up to the screen.)
6. Reduce oven to 275°F.
7. Cover pan tightly with foil. Do not let the foil rest on the corned beef. Make a little tent.
8. Place corned beef back into the oven. Continue to roast until tender. Time will vary. Allow at least 40-45 minutes per pound, but it could take an hour or more per pound. All ovens will vary. Cook until internal temperature is 180-185°F.
9. Remove corned beef from oven. Open the foil. Let rest for at least 20 minutes before slicing.
10. When slicing the corned beef, always slice against the grain. A brisket is made up of the flat and point. The grains will change. You can separate the point from the flat. This will help to keep the grain in the correct direction. The point will be at the thicker end and is divided with a thick piece of fat. This is where you would separate the two.
Cooking tips:
1. Many people will trim the fat before cooking. If there is a lot of fat, I would take some off. However, don’t take too much off. I trim more off after cooking and resting.
2. Low and slow cooking – low temperature for a longer time – is the key to cooking corned beef.
3. Make sure corned beef rests for a minimum of 20 minutes before slicing. If you are serving it on an as needed basis, you can wrap and cool and then cut and lightly heat as needed. (But be careful. Overcooking sliced corned beef will dry it out and make it tough. And always keep it tightly wrapped when you’re not using it.)
Scott Fadden, Martin Bros. Corporate Chef
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Evolving Tastes: Understanding the Modern Senior Diner
The eating patterns seniors establish at home — whether that’s lighter breakfasts, hearty midday meals or specific snacking preferences — directly influence their expectations for community dining. Some may be accustomed to cooking simple, familiar meals, while others might have relied on convenience foods or meal delivery services. These habits shape their comfort level with communal dining schedules, portion sizes and menu variety.
Presenters: David Kirsammer, Manager of Omni-Commerce Insights, Conagra Brands
Audience: Senior Living Mar 04 Feb 11
Eligible for one general hour.
Personal Excellence: Powering Up Your Impact
Step into a session designed to elevate how you show up, lead, and influence every day. Personal Excellence is about owning your strengths, sharpening your mindset and activating the behaviors that create meaningful, lasting impact. Through reflection, practical tools and energizing conversation, participants will discover how to bring their best self to every interaction — more intentional, more confident and more effective. Get ready to power up your impact and set a new standard for who you are at work and in life.
• Identify and strengthen personal excellence habits that enhance daily performance, mindset and influence.
• Apply practical strategies to communicate, collaborate, and lead with greater clarity, confidence and impact.
• Create an individualized action plan that elevates personal accountability, intentional behaviors and sustained growth in their role.
Presenter: Heather L. Woody, MCC & President of Heather Woody Unlimited
Eligible for one general hour of continuing education for Certified Dietary Managers by CBDM and SNAI (School Nutrition Association Iowa).
