• 20 each Biscuits, brushed with honey for the last 3 minutes of baking
• 4 lb. each Reser’s Country Gravy (71117.14453)
• 1 Tbsp Butter
• 1 lb. Pork breakfast sausage, ground
• ½ cup Bacon, cooked and chopped
• 1 cup Yellow onion, diced
• 1/8th tsp Cayenne pepper
• 24 leaves Sage, fried for garnish
• 2 oz Butter, for frying sage

1. Bake biscuits according to recipe, brush with honey the last 2-3 minutes of baking.
2. Cool on a baking rack.
3. In a 6-quart saucepan, lightly brown the pork sausage in butter until cooked through, breaking up to crumble.
4. Add the onion and bacon and cook until the onion is softened.
5. Add the Reser’s Country Gravy and Cayenne pepper and cook for 10-15 minutes, stiffing often.
6. Check seasoning when done and keep warm for service.
7. For plating:
   • 2 Honey glazed biscuits
   • 2 each 3 oz ladles Sausage-bacon gravy
   • 2 each Sage leaves, fried in brown butter

• 4 lb. Reser’s Sweet Corn with Butter (71117.56013)
• 8 Eggs, beaten
• 1 ½ cup Butter, melted
• 4 cups Sour cream
• 2 cups AP flour
• 2 cups Yellow cornmeal
• ½ cup Sugar
• ¼ cup Baking powder
• 2 tsp Sea salt

1. Preheat oven to 375°F.
2. In a small bowl, mix flour, cornmeal, sugar, baking powder, and sea salt and set aside.
3. In a large bowl, beat the eggs with melted butter and sour cream.
4. Fold in the cold Reser’s Sweet Corn w/ Butter until combined.
5. Fold the dry mixture into the corn wet mixture to combine, without overmixing.
6. Spray a 2” half pan and fill with souffle base.
7. Bake uncovered for 45-50 minutes until browned and the base is set and not jiggly.
8. Serve warm.

• 5 lb. Reser’s® Pimento Cheese (71117.11406)
• 2 Tbsp Gochujang paste
• 1 cup Sharp Cheddar, shredded

TO PLATE

• 40 each 6 oz Ground beef patties, seasoned and grilled medium rare
• 40 each Hamburger buns, brushed with oil and toasted on griddle
• 80 each Butter lettuce leaves
• Kettle potato chips and pickle as side

1. With a paddle attachment and a stand mixer, mix Reser’s Pimento Cheese with the gochujang paste and shredded Cheddar cheese until combined.
2. Once the burger is grilled and is resting, top the bottom part of the bun with the butter lettuce leaves.
3. Place burger patty atop the butter lettuce leaves and top burger with 1.5 oz disher (#20) of Gochujang pimento cheese.
4. Lean top of bun against burger and finish plating with kettle chips and dill pickle spear.

• 6 Eggs, hard-cooked and peeled
• 1 cup Reser’s® Pimento Cheese (71117.11406)
• Fresh Chives chopped small for garnish

1. Cut eggs in half horizontally and scoop out yolks into a mixing bowl.
2. Add Reser’s Pimento Cheese spread to bowl and mix thoroughly.
3. Put mixture in a pastry bag and fill the cavity of the egg with the mixture.
4. Garnish with chopped chives.

Filling

• 1 1/2 cups Reser’s® Pimento Cheese (71117.11406)
• 1/4 cup Panko breadcrumbs

Breading

• 1 1/2 cups All-purpose flour
• 4 Eggs, beaten
• 2 cups Panko breadcrumbs

1. Combine Reser’s Pimento Cheese and panko breadcrumbs in a small bowl and mix thoroughly with spatula.
2. Scoop into 12 balls with 1 oz disher and place onto a parchment lined sheet pan and freeze for 2 hours.
3. Place the breading ingredients into separate bowls.
4. Coat the fritters with flour, a few at a time, and shake off any excess.
5. Place the fritters, a few at a time, into the beaten eggs to coat.
6. Drop the fritters into the panko crumbs and roll to coat.
7. Repeat the egg wash and panko breading procedure again for a double coating.
8. Freeze or deep fry at 350°F until golden brown and melted inside.
9. Serve with spicy pepper jelly or ranch dressing.

• 2 lb. Reser’s® Rotisserie Chicken Salad Base (71117.14743)
• 2 lb. Rotisserie chicken or turkey, shredded
• 5 heads Butter lettuce, leaves separated
• 10 Roma tomatoes, quartered
• 2 English cucumbers, half peeled and sliced
• 2 cups Slivered almonds, toasted
• Extra virgin olive oil

1. Mix the chicken or turkey with the Reser’s Rotisserie Chicken Salad Base.
2. Separate lettuce leaves, slice tomato into wedges and slice cucumber.
3. Arrange lettuce on the 10 plates and top with 6 oz of chicken salad.
4. Garnish with tomato wedges and cucumber slices.
5. Drizzle extra virgin olive oil over tomatoes and cucumbers.
6. Sprinkle almonds over salad and serve.

• 12 pieces Baguette, sliced on bias and toasted
• 2 cups Reser’s® Pimento Cheese (71117.11406)
• 12 oz Pulled pork
• 1/4 cup Olive oil

1. Slice baguette on bias to get pieces 1/2 inch thick and 3 inches long.
2. Brush with oil and toast in 400F oven for 4-5 minutes, set aside to cool.
3. Mix pulled pork and Reser’s Pimento Cheese in mixing bowl.
4. Spread on sliced baguette and brown under broiler.