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1 $2.50 ALLSERV at Soupbase.com DISCLAIMER: Allserv, Inc. assumes no responsibility for the accuracy or flavor of the recipes contained in this booklet or supplied in other formats. We have reduced many of the recipes from restaurant quantities to family size and strive for the best possible results. We have prepared and personally tested over 90% of the recipes we include with your orders and made adjustments we felt necessary. Thank you and HAPPY COOKING!!

2 About the Recipes For additional recipes that use Maggi Liquid Seasoning go to nestlefoodservices.com We hope you enjoy these recipes Remember, they are only a guide MAKE THEM YOUR OWN!! If there s an ingredient you dislike, or don t have on hand replace it. If there s one you really like, add more. Substitute any ingredients with similar ingredients you have on hand. Cutting down on fat? Substitute a fat-free cooking spray for butter or oil, Fat-Free Half & Half (Land O Lakes) for regular, Evaporated Skim milk for heavy cream Create memorable meals with Minor s. HAPPY COOKING!! Heidi & David

3 Blue Cheese or Roquefort Dressing 11/2 Tbsp Cider vinegar 3/4 tsp Maggi Liquid Seasoning 3/4 tsp Worcestershire sauce 1/2 tsp Mustard powder 1/4 tsp Salt 1/4 tsp Black pepper, ground 1-1/4 C Mayonnaise 1 C Buttermilk 1/4 C Sour cream 1 C Blue cheese, crumbled, or chopped Page 12 Makes 24 (1 oz.) servings In a bowl, combine vinegar, Maggi Liquid, Worcestershire sauce, mustard, salt and pepper; mix until well blended. Add mayonnaise, buttermilk and sour cream; mix well. Add blue cheese or Roquefort cheese; stir. Creamy Herb Dip/Dressing Makes 24 (1 oz.) servings 2 C Mayonnaise 1 1/2 C Sour cream 2 Tbsp Buttermilk 1/4 C Scallions/green onions, fine chopped 1 1/2 Tbsp Anchovy paste 1 Tbsp Onions, fine chopped 1/4 C Parsley, fresh, chopped 2 tsp Chives, freeze-dried 1 1/2 tsp Tarragon, dried, leaf 1 1/2 tsp Garlic, fresh, chopped 1/2 tsp Salt In a bowl, combine mayonnaise, sour cream, buttermilk, Maggi Liquid, scallions, anchovy paste, onions, parsley, chives, tarragon, garlic and salt. Mix well. Chill. Stir before serving. Variations: 1. For a creamier salad dressing, add an additional 1/2 cup of buttermilk. 2. For a spicy tomato herb dip/dressing, add 1/2 cup of chili sauce recipe. Emperor Fried Rice 1 1/2 C Water 2 1/4 tsp Minor's Chicken Base 3/4 C White rice, dry, long grain 2/3 C Bacon, small diced 1/2 C Green bell peppers, small diced 1/4 C Mushrooms, sliced thin 1/4 C Peas, frozen 1/4 C Onions, sliced thin 1/2 C Bean sprouts 1/4 C Carrots, raw, cut in half lengthwise, sliced thin on bias 2 Tbsp Red bell peppers, small diced 2 Tbsp Bok choy, sliced thin on bias 1 Tbsp Soy sauce 1 Eggs, large, scrambled, "dry" Makes 5 (4 oz.) servings In a saucepan, boil water. Add Chicken Base, mix well. Add rice. Return to a boil. Reduce heat, cover and gently boil 20 minutes. Remove from heat and let stand covered 5 minutes or until liquid is absorbed. Set aside. In a skillet, sauté bacon over medium high heat until crisp, 4-5 minutes. DO NOT DRAIN FAT. Add green peppers, mushrooms, peas, onions, bean sprouts, carrots, red peppers and bok choy. Sauté over medium high heat 2-3 minutes. Add cooked rice. Cook over medium heat 2-3 minutes, stirring constantly. Add soy sauce, Maggi Liquid and pepper; mix well. Fold in cooked eggs. Recipe Table of Contents Hot 'n Savory Buffalo Wings 2 Tortellini Vegetable Salad 2 Mexican Meatball Soup 3 New York Spaghetti Salad 3 Sicilian Clam and Scallop Chowder 4 Gulf Coast Shrimp Pasta Salad 4 Marinade Seasoning Chart 5 Teriyaki Wrap 6 Thai Wrap 6 Greek Wrap 6 Caesar Wrap 6 Mexican Style Wrap 7 Indian Curry Wrap 7 Cancun Wrap 7 Caribbean Wrap 7 Forest Mushroom Bisque 8 Broiled Chopped Steak Printaniere 8 Chicken Club Salad 8 Fire Roasted Garden Vegetable Soup 9 Caramelized Onion Soup 9 Beef Dijon Au Jus 9 Beer-Y Beef Pot Roast 10 North Beach Chicken Scallopine 10 Maitre d Hotel Butter 10 Northern Italian Seafood Ragout 11 Sauteed Corn and Peppers, Mexicali 11 Roasted Julienne Vegetables 11 Blue Cheese or Roquefort Dressing 12 Creamy herb Dip/Dressing 12 Emperor Fried Rice 12 Page 1 Page

4 Hot'n Savory Buffalo Wings 1 C Red pepper sauce 3/4 C Margarine or butter, melted 1 2/3 Tbsp Minor's Chicken Base 1/2 Tbsp Lemon juice 5 lbs Chicken wings, fresh, frozen or breaded Makes: 8 (5 each) servings In a bowl, combine pepper sauce, margarine or butter, Chicken Base, Maggi and lemon juice. Set aside. Split the wings at each joint; discard the tips. Fry at 350 F until crisp, 8-10 minutes. Drain. OR bake on a rack in a roasting pan in 425 F oven 1 hour; turn after 30 minutes. Coat wings in sauce evenly. Place on a metal tray, broil 30 seconds to 1 minute for crisp wings. Serve with blue cheese dip and celery sticks. Recipe will coat approximately 40 wings (5 lb.). Tortellini Vegetable Salad 1 C Cheese tortellini, frozen, cooked chilled 1 C Broccoli florets, blanched 1/2 C Yellow squash, small diced 1/3 C Carrots, sliced thin, blanched 1/2 C Artichoke hearts, canned, chopped 1/3 C Green beans, cut, blanched 2 Tbsp Red bell peppers, small diced 2 Tbsp Black olives, canned, sliced, drained 1 Tbsp Baby corn, sliced thin 2 Tbsp Green onions, sliced thin 1/2 Tbsp Red onions, fine diced 1/2 C Mayonnaise 2 Tbsp Sour Cream 1/2 Tbsp Maggi Liquid Seasoning 1/2 Tbsp Brown sugar 1 tsp Lemon juice 1 tsp Dijon mustard 1/2 tsp Old Bay seasoning Makes 3 (6 oz) servings In a bowl, combine tortellini, broccoli, squash, carrots, artichoke hearts, beans, peppers, olives, corn and onions. Set aside. In a bowl, combine mayonnaise, sour cream, Maggi, sugar, lemon juice, mustard and Old Bay. Blend well. Add to tortellini mixture. Gently fold in dressing. Refrigerate 20 minutes. Gently fold again. Northern Italian Seafood Ragout 1 Tbsp Olive oil. 1/4 C Onions, medium diced 1/4 C Red bell peppers, medium diced 1/4 C Green bell peppers, medium diced 2 Tbsp Ripe olives, pitted, canned, drained, quartered 1/2 tsp Garlic, fresh minced 1 C Seafood, medium diced 1 C Water 2 tsp Minor's Seafood Base 2 tsp Maggi Liquid Seasoning 1/2 C Tomatoes, diced, canned in juice 3/4 tsp Basil leaf, dried 1/4 C Water 1 1/3 Tbsp Cornstarch Makes 6 (4 oz.) servings In a sauté pan, heat oil over medium high heat. Add onions, red and green peppers, olives and garlic; sauté 2-3 minutes. Add seafood; sauté 1-2 minutes. Add water, Seafood Base, Maggi, diced tomatoes in juice, basil and pepper, mixing well. Heat to boiling over medium high heat, stirring occasionally. Reduce heat and gently boil 1-2 minutes. In a small bowl, whisk water and cornstarch into a smooth slurry. Gradually pour the slurry into the boiling liquid, stirring constantly. Heat to boiling, stirring frequently. Reduce heat and gently boil 2 minutes, stirring occasionally. Ladle 4 oz. over pasta or rice. Sauteed Corn and Peppers, Mexicali 1/2 C Bacon, small diced 1/3 C Green bell peppers, small diced 1/3 C Red bell peppers, small diced 1/4 C Onions, small diced 3 C Whole kernel corn, frozen 1/2 C Tomatoes, medium diced 1 tsp Minor's Chicken Base 1 Tbsp Cilantro, fresh, chopped 1/8 tsp Red pepper, ground Makes 6 (3 oz.) servings In a sauté pan over medium high heat, sauté bacon until crisp. DO NOT DRAIN FAT. Add green peppers, red peppers and onions; sauté 3-4 minutes. Add corn, tomatoes, Maggi Liquid, Chicken Base, cilantro and pepper. Sauté 4-5 minutes, stirring occasionally. Roasted Julienne Vegetables Makes 4 (4 oz.) servings 2 Tbsp Olive oil 1 1/2 tsp Minor's Chicken Base or Minor s Sauteed Vegetable Base 2 C Carrots, raw, julienne cut 2 C Celery, julienne cut 1 1/2 C Onions, julienne cut 1/3 C Red bell peppers, julienne cut 1/3 C Green bell peppers, julienne cut 1/2 C Tomatoes, skinned, seeded, medium diced In a bowl, combine olive oil, Maggi Liquid, Chicken Base and pepper. Mix until well blended. Add carrots, celery, onions, red peppers, green peppers and tomatoes. Toss until well coated. Let sit for 20 minutes. Toss again. Spread vegetables out on a lined sheet pan. Bake in a preheated 375 F conventional oven minutes or until vegetables are tender. Page 2 Page 11

5 Beer-Y Beef Pot Roast 1 Tbsp Vegetable oil 1/2 C Onions, medium diced 1/4 C Carrots, raw, medium diced 1/4 C Celery, medium diced 1/4 C Vegetable oil 2 1/2 lb Beef top round 1/4 C Flour, all-purpose 3 C Water 2 tsp Minor's Beef Base 2 Tbsp Tomatoes, medium diced 1/3 C Beer Makes 6 (4 oz.) servings Heat oil in a roasting pan in 450 F oven. Add onions, carrots and celery; sauté 10 minutes, stirring frequently. In a sauté pan, heat oil over medium high heat. Brown meat evenly. Add meat to roasting pan. Add flour to remaining oil in the sauté pan, mixing until well blended. Cook over medium heat 2 minutes, stirring constantly. Add water, Maggi Liquid, Beef Base, tomatoes and beer. Heat to boiling, stirring constantly. Reduce heat and gently boil 2 minutes, stirring occasionally. Pour gravy over meat and vegetables. Cover. Bake in 350 F oven 1-3/4 to 2 hours or until tender. Remove beef; strain gravy. Slice beef. To serve: Ladle 2 oz. gravy over 4 oz. beef. North Beach Chicken Scallopine Makes 2 (6 oz.) servings 6 (2 oz) pcs Chicken breast, boneless, skinless (or veal, beef or pork) 1/4 tsp Salt 1/4 tsp Black pepper, ground 1 Tbsp Flour, all-purpose 2 Tbsp Parmesan cheese, fresh, grated 3 Tbsp Olive oil 3 Tbsp Margarine or butter 1/2 C Mushrooms, sliced thin 2 Tbsp Red bell peppers, julienne cut 2 Tbsp Green bell peppers, julienne cut 2 Tbsp Yellow bell peppers, julienne cut 1/2 Tbsp Shallots, fine chopped 1/2 tsp Garlic, fresh chopped 3 Tbsp Chablis 1 1/3 Tbsp Sherry, pale dry, cocktail 2 Tbsp Water 1/2 tsp Maggi Liquid Seasoning 1/8 tsp Minor's Chicken Base 1 tsp Parsley, fresh, chopped Pound chicken thin with a meat mallet. Season with salt and pepper. In a shallow container, combine flour and cheese; mix well. Dredge chicken in flour. In a skillet, heat olive oil over medium heat, add chicken; sauté until golden brown. Remove meat and keep warm. In the same pan, melt margarine. Add mushrooms, red, green and yellow peppers, shallots and garlic; stir constantly. Add Chablis and sherry to deglaze pan. Add water, Maggi, Chicken Base and chicken. Gently boil, stirring occasionally 3-4 minutes. Sprinkle with parsley. Ladle 6 oz. over pasta. Maitre d' Hotel Butter 2 lb Butter, softened 1 1/3 C Parsley, fresh, chopped 1/4 C Lemon juice 2 Tbsp Minor's Chicken Base 1 1/3 Tbsp Maggi Liquid Seasoning 1/2 tsp In a food processor, combine butter, parsley, lemon juice, Chicken Base, Maggi Liquid and pepper. Blend until smooth. Page 10 Mexican Meatball Soup 8 oz Beef chuck, ground or lean ground beef 1 Egg, large 2 Tbsp Flour, all-purpose. 3/4 tsp Chili powder 2 Tbsp Margarine 1 C Onions, medium diced 1 C Green bell peppers, medium diced 2 tsp Garlic, minced 1 1/4 qt Water, hot 2 1/2 tsp Minor's Chicken Base 1/4 C Maggi Liquid Seasoning 1/2 C Spinach, frozen, chopped 1/3 C White rice, dry, long grain 1 Tbsp Mint, fresh, chopped 2 tsp Cilantro, fresh, chopped 3/4 tsp Jalapeños, canned, diced 1/2 tsp Cumin, ground 1/4 tsp Red pepper, crushed 1/8 tsp Oregano leaf, dried, crushed 1 C Water 1/3 C Cornstarch Page 3 Makes 8 (8 oz.) servings In a bowl, combine beef, eggs, flour, Maggi and chili powder. Mix until well blended. Form into small meatballs (1/4 oz. each). Bake in 400 F oven 10 minutes. Drain fat. In a sauce pot over medium high heat, melt margarine or butter. Add onions, green peppers, carrots and garlic; sauté 2-3 minutes. Add water, Chicken Base, Maggi, spinach, rice, mint, cilantro, jalapeños, cumin, red pepper, oregano and pepper sauce. Boil, stirring occasionally. Reduce heat and gently boil 15 minutes, stirring occasionally. In a bowl, whisk water and cornstarch until smooth. Slowly pour the slurry into the boiling liquid; stir constantly. Boil over medium high heat, stirring frequently. Reduce heat and gently boil for 2 minutes, stirring occasionally. Add meatballs. New York Spaghetti Salad 8 oz Spaghetti noodles, broken in half 8 oz Chicken meat, cooked, chilled, julienne cut 1 C Tomatoes, peeled, seeded, medium diced 1/2 C Celery, small diced 1/4 C Red bell peppers, small diced 1/4 C Green peppers, small diced 2 Tbsp Green onions, fine chopped 1 1/2 C Mayonnaise 1 Tbsp Maggi Liquid Seasoning 1/2 C Parmesan cheese 6 Tbsp Red wine vinegar 2 Tbsp Lemon juice 1 1/3 Tbsp Sugar, granulated 1 Tbsp Dijon mustard 1 Tbsp Garlic, chopped 1 tsp Onion powder 1/2 tsp Basil leaf 1/2 tsp Oregano leaf 1/2 tsp Black pepper, ground 1/4 tsp Crushed red pepper Makes 8 (6 oz) servings Cook spaghetti per label directions. Drain, rinse and chill. In a bowl, combine chicken, tomatoes, celery, red and green peppers, and onions. Add spaghetti. Toss gently. Keep chilled. In a separate bowl, combine Maggi, cheese, vinegar, lemon juice, sugar, mustard, garlic, onion powder, basil, oregano, black and red pepper. Mix well. Add dressing to spaghetti, toss lightly. Refrigerate 20 minutes, lightly toss again. Serve chilled.

6 Sicilian Clam and Scallop Chowder 1/2 C Olive oil 2 C Green bell peppers, julienne cut 2 C Yellow bell peppers, julienne cut 2 C Onions, julienne cut 3 C Mushrooms, medium diced 1 Tbsp Garlic, fresh minced 2 tsp Green chili peppers, fine diced 3/4 C Flour, all-purpose 1/2 tsp Oregano, ground 1/4 tsp Black pepper, ground 1 qt Water 1 C White wine, dry 1/4 C Maggi Liquid Seasoning 3 Tbsp Minor's Clam Base 1 qt Tomatoes, diced, canned in juice 4 (6.5 oz) cans Clams, canned, chopped, undrained 1 lb Bay scallops 2 Tbsp Parsley, fresh, chopped Makes 16 (8 oz.) servings In a sauce pot, heat oil. Add green and yellow peppers, onions, mushrooms, garlic and chili peppers. Sauté 3 minutes. Blend in flour, oregano and pepper. Cook 2-3 minutes, stirring constantly. Add water, wine, Maggi, Clam Base, tomatoes, clams, scallops and parsley; mix well. Heat to boiling, stirring occasionally; reduce heat and gently boil 5 minutes, stirring occasionally. Serving suggestion: Serve over linguine, spaghetti or angel hair pasta. Gulf Coast Shrimp Pasta Salad 4 oz Rotini, dry, small 1/2 C Mayonnaise 2 Tbsp Sour cream 1/2 Tbsp Lemon juice 1 tsp Minor's Clam Base 1/2 Tbsp Brown sugar. 1/2 tsp Old Bay Seasoning 1/8 tsp Cumin, ground Chili powder 6 oz Shrimp, small, cooked, P&D 1/2 C Red kidney beans, canned, drained 1/4 C Celery, small diced 1/4 C Garbanzo beans, canned, drained 2 Tbsp Green bell peppers, small diced 2 Tbsp Red bell peppers, small diced 2 Tbsp Baby corn, whole, canned, drained, sliced thin Makes 4 (6 oz.) servings Cook pasta according to label directions. Chill under cold water; drain, and set aside. In a bowl, combine mayonnaise, sour cream, lemon juice, Maggi, Clam Base, sugar, Old Bay seasoning, cumin and chili powder. Mix until well blended. Set aside. In a bowl, combine shrimp, kidney beans, celery, garbanzo beans, green peppers, red peppers, corn and pasta. Add dressing; gently fold until well blended. Refrigerate 20 minutes and gently fold again. Fire-Roasted Garden Vegetable Soup 2 1/4 C Water, hot 1 Tbsp Olive oil 1/2 C Tomatoes, diced, canned in juice 2/3 C Potatoes, peeled, medium diced 1/2 C Carrots, raw, bias cut 1/3 C Onions, medium diced 1/3 C Cabbage, medium diced 1/4 C Green beans, frozen, cut 2 Tbsp Lima beans, baby, frozen 3 Tbsp Peas, frozen 3 Tbsp Whole kernel corn, frozen 3 Tbsp Celery, sliced 2 Tbsp White rice, dry 3/4 tsp Garlic, fresh, minced 1/4 tsp Basil leaf, dried 1/8 tsp Oregano leaf, dried 2 C Water, hot 2 tsp Minor's Beef Base 1/4 C Water, lukewarm 1 Tbsp Cornstarch 3 Tbsp Roasted red peppers, canned, drained, fine diced Makes 4 (8 oz.) servings In a medium size bowl, combine water, Maggi Liquid, olive oil, tomatoes, potatoes, carrots, onions, cabbage, green beans, lima beans, peas, corn, celery, rice, garlic, basil and oregano. Mix until vegetables are evenly coated. Place in a large roasting pan. Roast in a 450 F oven for 30 minutes, stirring occasionally. Place under a broiler, stirring frequently, 15 minutes or until vegetables are evenly browned. In a saucepan, combine water, Beef Base and roasted vegetables; mix well. Heat to boiling over medium high heat, stirring occasionally. Reduce heat and gently boil 5 minutes, stirring occasionally. In a bowl, whisk water, cornstarch and red peppers until smooth. Slowly pour the slurry into the boiling liquid, stirring constantly. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil for 2 minutes, stirring occasionally. Caramelized Onion Soup 1 1/2 C Margarine or butter 2 1/2 qt Onions, yellow, julienne cut 2 1/2 qt Red onions, julienne cut 3 1/2 qt Water, hot 1/4 C Maggi Liquid Seasoning 3 Tbsp Minor's Beef Base 1/4 tsp Makes 16 (8 oz.) servings In a sauté pan, melt margarine or butter. Add yellow onions and red onions. Sauté over medium heat minutes until onions are dark brown; stir frequently to prevent burning. Add water, Maggi Liquid, Beef Base and white pepper; mix well. Heat to boiling, stirring occasionally. Reduce heat and gently boil 7-10 minutes, stirring occasionally. Beef Dijon Au Jus 1 3/4 C Water 1/4 C Burgundy wine 1 1/2 Tbsp Minor's Beef Base 1/2 Tbsp Dijon mustard 1/2 Tbsp Tomato paste 8 (2 oz.) servings In a saucepan, combine water, wine, Beef Base, Maggi, mustard and tomato paste; mix well. Heat to boiling over medium high heat, stirring occasionally. Reduce heat and gently boil for 1-2 minutes, stirring occasionally. Page 4 Page 9

7 Forest Mushroom Bisque 2 Tbsp Margarine or butter 1/3 C Onions, small diced 1 C Mushrooms, sliced thin 3/4 C Portabello mushrooms, sliced medium 2 C Water 2 1/2 C Cream, half and half 1/2 C Water 1/3 C Minor's Dry Roux (Sauce/Soup Thickener) Serves: 4 (8 oz.) servings In a saucepan over medium high heat, melt margarine or butter. Add onions, mushrooms and portabello mushrooms; sauté 3-5 minutes. Add water, Maggi Liquid, cream and pepper. Heat to boiling, stirring frequently. Reduce heat and gently boil 5 minutes, stirring occasionally. In a small bowl, whisk water and Dry Roux into a smooth slurry. Gradually pour the slurry into the boiling liquid, stirring constantly. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil for 2 minutes, stirring occasionally. Broiled Chopped Steak Printaniere 1/2 cup seasoning Serves: 4 (7 oz.) servings 1/3 C Green bell peppers, small diced 1/3 C Tomatoes, canned, drained 2 2/3 Tbsp Roasted red peppers, canned, drained 1 2/3 Tbsp Mushrooms, canned, drained, sliced 1 Tbsp Salt 2 lb Beef sirloin, ground Combine green peppers, tomatoes, red peppers, mushrooms, Maggi Liquid and salt in a food processor. Blend for seconds. Place mixture in a heavy-bottom saucepan. Heat to boiling over medium high heat, stirring frequently. Reduce heat and gently boil for 5-6 minutes, stirring frequently. Set aside to cool. Add seasoning mixture to ground beef. Mix well and form into 4 (8 oz) patties. Broil 1. Printaniere Mix may be used in meatballs, meat loaf or any ground meat applications tsp chopped jalapeños may be added to 1/2 cup Printaniere Mix. Chicken Club Salad 1 lb Chicken meat, cooked, white and dark, small diced 1 1/2 C Celery, small diced 1 C Tomatoes, skinned, seeded, medium diced 1/2 C Bacon bits 2 Tbsp Red bell peppers, small diced 3/4 C Mayonnaise 1/4 C Sour cream 1 Tbsp Lemon juice 1 tsp Minor's Bacon Base Makes 6 (6 oz.) servings In a bowl, combine chicken, celery, tomatoes, bacon bits and peppers. Toss gently. Set aside. In a small bowl, combine mayonnaise, sour cream, lemon juice, Maggi Liquid, Bacon Base and pepper. Mix until well blended. Add the dressing to the chicken mixture. Gently fold until well blended. Chill for 20 minutes. MARINADE SEASONING CHART WITH MAGGI LIQUID SEASONING Jerk Marinade 3 Tbsp Caribbean jerk spice Dijon Marinade 1/3 C Dijon mustard 3 Tbsp Honey 1 tsp Dry mustard 1/4 tsp Poultry seasoning Yucatan Marinade 1/4 C Lime juice 1/4 C Rum, dark 3 Tbsp Brown Sugar 1 Tbsp Ginger, fresh grated 1 tsp Garlic, fresh chopped Herb Marinade 1/2 tsp Thyme 1/2 tsp Rosemary 1/2 tsp Poultry seasoning 1/2 tsp Basil 1/2 tsp Marjoram Mexican Marinade 2 tsp Cumin 2 tsp Cilantro, fresh chopped 1 tsp Chili powder Base Marinade 1/4 C Maggi Liquid Seasoning 3 Tbsp Minor s Chicken Base 1 C Vegetable oil 3/4 C Corn syrup 1/2 C Vinegar 1/2 C Lemon juice Cajun Marinade 3 Tbsp Cajun seasoning Curry Marinade 1/3 C Yogurt 1/4 C Lemon juice 1 Tbsp Curry powder Oriental Marinade 1/3 C Soy sauce 1/4 C Sherry wine 3 Tbsp Brown sugar 2 tsp Ginger, fresh grated 1 tsp Garlic, fresh, shopped Savory Marinade 2 tsp Garlic, granulated 2 tsp Onion, granulated 1 tsp Celery salt 1 tsp Paprika 1/4 tsp Red pepper, ground 1/2 tsp Black pepper, ground Southwest Marinade 2 tsp Barbecue spice 1/2 tsp Liquid smoke Italian Marinade 1/4 C Olive oil 3 Tbsp Parmesan cheese 1 Tbsp Tomato paste 1 tsp Oregano 1 tsp Basil Fajita Marinade 1/4 C Lime juice 2 tsp Cumin 1 tsp Chili powder Page 8 Page 5

8 WRAPS A combination of marinated and sauteed meat, poultry or seafood, vegetables and starch (such as rice, beans, potatoes, croutons, etc.) with a complimentary sauce, wrapped in a soft tortilla or flat bread. Teriyaki Wrap 4 oz Chicken or pork, marinated in Oriental Marinade and grilled 1/3 C Rice, cooked, hot 1/4 C Bean Sprouts 1 Tbsp Red bell peppers, fresh, small diced 1 Tbsp Carrots, shredded 1 Tbsp Bok Choy, sliced thin 1 Tbsp Chinese cabbage, shredded 2 Tbsp Oriental Marinade (see recipe, page 5) Thai Wrap 4 oz Chicken or pork, marinated in Oriental Marinade and grilled 1/4 C Cucumber, peeled, seeded, sliced thin 1/4 C Spinach, shredded 1/4 C Rice, cooked, hot 1 Tbsp Chinese cabbage, shredded 1 Tbsp Carrots, shredded 1 Tbsp Red bell peppers, small diced 1/4 tsp Red pepper flakes, crushed 1 1/2 Tbsp Oriental Marinade (see recipe, page 5) 1 1/2 tsp Peanut butter, crunchy Greek Wrap 4 oz Chicken or pork, marinated in Savory Marinade and grilled 1/2 C Romaine lettuce, shredded 2 Tbsp Cucumber, peeled, seeded, sliced thin 2 Tbsp Tomato, diced 1 Tbsp Feta cheese, crumbled 1 Tbsp Black olives, sliced 1 Tbsp Red Onions, sliced thin 2 Tbsp Savory Marinade (see recipe, page 5) Caesar Wrap 4 oz Chicken or pork, marinated in Savory Marinade and grilled 1/4 C Romaine lettuce, shredded 1/4 C Spinach, shredded 2 Tbsp Croutons, toasted, seasoned 2 Tbsp Tomatoes, medium diced 1 Tbsp Red onion, sliced thin 1 Tbsp Parmesan cheese, fresh shredded 2 Tbsp Savory Marinade (see recipe, page 5) Page 6 Mexican Style Wrap 4 oz Chicken or pork, marinated in Mexican Marinade and grilled 1/4 C Iceberg lettuce, shredded 2 Tbsp Refried beans, hot 2 Tbsp Cheddar cheese, shredded 2 Tbsp Tomato, medium diced 1 Tbsp Black olives, pitted, sliced 1 Tbsp Sour cream 2 Tbsp Mexican marinade (see recipe, page 5) Indian Curry Wrap 4 oz Chicken or pork, marinated in Curry Marinade and grilled 1/4 C Iceberg lettuce, shredded 1/4 C Rice, cooked, hot 2 Tbsp Hummus, canned 2 Tbsp Apple. peeled, cored, small diced 1 Tbsp Cucumber, peeled, seeded, sliced thin 1 Tbsp Carrots, shredded 1 1/2 Tbsp Yogurt, plain 1/2 Tbsp Curry Marinade (see recipe, page 5) Cancun Wrap 4 oz Chicken or pork, marinated in Yucatan Marinade and grilled 1/4 C Jicama, peeled, shredded 1/4 C Spinach, shredded 1/4 C Rice, cooked, hot 1 Tbsp Red bell peppers, small diced 1 Tbsp Napa Cabbage, shredded 1 Tbsp Carrots, shredded 2 Tbsp Yucatan Marinade (see recipe, page 5 Caribbean Wrap 4 oz Chicken or pork, marinated in Jerk Marinade and grilled 1/4 C Rice, cooked, hot 1/4 C Spinach, shredded 2 Tbsp Black beans, canned, drained 2 Tbsp Iceberg lettuce, shredded 2 Tbsp Red bell peppers, roasted, medium diced 1 Tbsp Carrots, Shredded 1 1/2 Tbsp Mayonnaise 1/2 Tbsp Jerk Marinade (see recipe, page 5) Page 7