• Sesame Scallion Slaw
  • 7 lb. Reser’s® Shredded Homestyle Cole Slaw (71117.15126)
  • ½ cup Sesame seeds, toasted
  • ¾ cup Green onion, sliced
• Huli-Huli Chicken
  • 1 cup ketchup
  • 1 cup soy sauce
  • 1 cup Brown sugar, packed
  • 1” knob Ginger, peeled and grated on microplane
  • 6 cloves Garlic, minced
  • 50 each Chicken thighs, trimmed of excess fat
• Grilled Chicken Sliders
  • 50 each Sweet Hawaiian rolls, cut in half
  • 50 each Huli-Huli Chicken, drained of marinade and grilled
  • 2 oz Sesame Scallion Slaw

1. For Huli-Huli Chicken, whisk marinade ingredients to combine.
2. Save 1 cup of marinade to glaze chicken and then marinate trimmed chicken thighs for 8-12 hours in the refrigerator.
3. Drain chicken of marinade and discard marinade.
4. Grill chicken thighs until cooked through and keep warm.
5. Brush grilled thighs with reserved glaze.
6. In a large metal bowl, mix Reser’s Shredded Homestyle Slaw with the toasted sesame seeds and green onions and set aside.
7. To assemble sandwich, cut rolls in half and grill cut side until golden brown.
8. Place grilled chicken atop bottom roll, top with slaw, and place grilled roll atop the slaw.

• 8 lb Reser’s® Elbow Macaroni Salad (71117.00188)
• 1 lb Spam, sliced 1” thick and pan-fried
• 1 2/3 cups Green olives, pitted and sliced, divided in half
• ¾ cup Red bell pepper, seeded and diced
• 1 cup Red onion, diced

1. Pan fry Spam until golden brown on both sides, set aside to cool 5-10 minutes.
2. When cool, dice Spam and set aside.
3. In a large metal bowl, add the entire carton of Reser’s Elbow Macaroni Salad and fold in the other ingredients until combined.
4. Place into serving dish and garnish with remaining sliced green olives.
5. Cover and refrigerate until ready to serve.

• 5 lb Reser’s® Simply Chicken Salad (71117.11357)
• 3 Tbsp Jamaican jerk seasoning
• 1 Tbsp Brown sugar
• ½ cup Green onions, sliced, 2 Tbsp set aside for garnish
• 1 Tbsp Habanero peppers, minced (remove seeds for less heat)
• ½ cup Red bell pepper, seeded and diced

1. In a clean metal bowl, add the entire tub of Reser’s Chicken Salad.
2. Mix in the jerk seasoning and brown sugar to combine.
3. Fold in the green onions and both peppers and mix to combine.
4. Place into serving bowl or portion and garnish with green onions.

• 8 lb Reser’s® Regular Potato Salad (71117.00215)
• 1 cup Carrots, diced, blanched, and shocked
• 1 cup Pickled beets, drained and diced
• ½ cup Italian parsley
• ¾ cup Dill pickles, diced
• 1 ½ cups Green peas, thawed

1. Dice carrots and blanch for 1-2 minutes in boiling/salted water and shock in ice water.
2. Drain carrots and set aside.
3. In a large metal bowl, add the entire carton of Reser’s Potato Salad, and fold in the other ingredients until combined.
4. Place into serving dish and refrigerate.
5. The longer the salad sits, the more the beets will give off color and turn the salad a light pink color. The salad is best consumed within 48 hours.

• 8 lb. Reser’s® Signature Macaroni Salad (71117.06039)
• 1 cup Celery, diced
• 2 Tbsp Old Bay seasoning, plus more for garnish
• 8 oz Lump crab meat or surimi
• 1 cup Green onion, thinly sliced

1. In a large bowl, mix the Reser’s Signature Macaroni Salad with celery, Old Bay seasoning, and crab meat.
2. Scoop into a small bowl to serve and garnish with a dusting of Old Bay and thinly sliced green onion.

• 8 lb. Reser’s® Country Potato Salad (71117.00189)
• 1/2 cup Radish, thinly sliced into half-moons
• 3/4 cup Bread and butter pickle chips, drained and sliced lengthwise
• 1 cup Jalapeño slices, drained of brine
• 1/2 cup Bread and butter pickle brine, reserved from draining
• 30 each Bread and butter pickle chips, drained and reserved to garnish

1. In a large mixing bowl, add Reser’s Country Potato Salad and remaining ingredients.
2. Mix well and place into serving container.
3. Refrigerate or serve immediately.
4. Garnish each portion with a bread and butter pickle chip.

• 8 lb. Reser’s® Regular Potato Salad (71117.00215)
• 1 lb. Smoked Cheddar cheese cut into 1-inch matchsticks
• 3 Tbsp Chipotle chile powder
• 3/4 cup Green onion, bias cut, saving half for garnish

1. In a large mixing bowl, add Reser’s Regular Potato Salad and remaining ingredients.
2. Mix well and place into serving container.
3. Refrigerate or serve immediately, garnishing with green onion.

• 12 Oysters, shucked
• 1 cup Reser’s® Artichoke Jalapeño Dip (54627.20608)
• 4 Egg whites, whisked until stiff peaks form

1. Shuck 12 oysters; be sure to clean out any shell pieces from oysters.
2. Whisk 4 egg whites until they form stiff peaks.
3. Fold egg whites into Reser’s Artichoke Jalapeño Dip
4. Place oysters on a sheet pan and put pan under a broiler for 3 minutes or until lightly browned. Serve immediately.

Brocco-Tacos

• 1 Reser’s® Broccoli Salad Kit (71117.14820)
• 1 1/2 lb shredded Broccoli
• 2 1/2 lb Broccoli florets
• 25 Don Pancho® 6” Corn Tortillas (79341.01168)
• 1 1/2 pounds shredded smoked Cheddar cheese
• 1 1/2 cups Citrus-Lime Crema (recipe below)

Citrus-Lime Crema

• 1 1/4 cup Sour cream
• 1/4 cup Mayonnaise
• 3 Tbsp Lime juice
• 2 Tbsp Cilantro, finely chopped

1. For Citrus-Lime Crema, stir to combine all ingredients. Cover and refrigerate for at least 30 minutes.
2. Warm Don Pancho Corn Tortillas on sheet trays in 350°F oven.
3. Prepare Reser’s Broccoli Salad Kit with shredded broccoli and broccoli florets as directed on case label instructions.
4. Portion approximately 1/4 cup of Broccoli Salad onto each tortilla.
5. Top with 2 Tbsp shredded smoked Cheddar cheese.
6. Before serving, drizzle each taco with 1 Tbsp Citrus-Lime Crema.