First from Hood we have their non-fat lactaid milk available in 8 ounce cartons. These are great for schools, to-go or healthcare for a the ease and convenience of the packaging and portion. Next from Packer label, a molasses. Great for the classic molasses cookie, or can be used in place of honey, sugar, maple syrup or any other sweetener. Last from America’s Heartland Beef, a choice fresh boneless beef tenderloin. Packaged 1 tenderloin per bag and a 5 lb average.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

First from Major Bases, a Mirepoix soup base from the elite line. Mirepoix is a combination of onion, carrot and celery. Great for soups and stews to stay cozy in the colder weather ahead. Next from Heartland, a Fresh Beef Ribeye, bone-in. Heartland provides hand selected fresh beef products and a great value. From Bake N’ Joy a White Whoopie Pie filling, a light, airy creme with snow white color and light vanilla flavor; readily accepts colorings and works well as cake decorating icing too. Next from Clover a hinged clear container, a great economical alternatives for food packaging. The unique design of CloverT lends itself perfectly to take-out and delivery applications as well as for leftovers and the lid offers a great space for custom branding. Lastly from San Benito a new Heavy Pizza Sauce with Basil, with vine-ripened fresh California pear tomatoes, salt, basil, and may contain citric acid.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 11/18/20.

First we have Italian Dressing Mix from Major, great for mixing large batches of salad dressing, and the pouches are easy for storage. Next from State Fair, made with a Turkey Dog for a lower fat alternative option, and also coated in a homestyle whole grain cornbread batter. Provides a 2 oz protein equivalent for K12 programs. From Dixie a Pizza Slice Board, white on the outside and brown inside this fit a standard pizza slice perfectly, and is great for individual servings. Next from Marie Callender’s their classic Chicken Pot Pie, ready in minutes from the microwave or oven this pot pie makes for a hearty meal that is quick and easy, individually packaged 12/10 ounces. From King’s Command we have two new Veal products, first a Raw Veal Pattie, with seasonings and a gourmet cracker crumb coat and a fully-cooked breaded veal patty, dipped in the same batter and both frozen for easy storage. Next from Austin the classic Cheddar Cheese cracker sandwich. Crispy, cheddar crackers made with an irresistible creamy filling with a sprinkle of salt. Lastly from Diamond Crystal an almond colored Salt Shaker dispenser, a classic look and holds 4 ounces at a time.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 11/4/20.

First we have three new products from our private canned produce label SunSource. Canned diced yellow clingstone peaches, harvested at the peak of ripeness, then peeled, pitted, diced then packed in real fruit juice concentrate. And two cans of Fruit Cocktail, one packed in real fruit juice concentrate and the other in an extra light syrup. Both with diced peaches, pears and whole seedless grapes. Next from AFG, or American Foods Group, a Beef Strip Loin, well-marbled boneless roast comes from the short loin area near the tenderloin cut of the beef. Use as a strip steak, roast or more. From National Checking we have removable Prep Labels 2″x1″, use with Date Code Genie. From Planet Oat, their Extra Creamy Oatmilk that offers all the rich, smooth creaminess you can handle. Great for pancakes, thickening up soups or just by the glass. Lastly from YAY! a shelf stable ultra high temperature 1% White Milk. All natural, enhanced with vitamins to meet USDA daily recommendations and no added sugars, stabilizers or flavorings.

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 10/14/20.

First from our Copper Creek line, a new Angus Beef Tenderloin. Angus Beef from Copper Creek Cattle Company is raised, sourced, and crafted with unwavering integrity solely within America’s heartland. Next from Farmland a Sliced Ham, water added and lower sodium, thinly sliced. And another Sliced Ham from Briar Street, water added. With the Briar Street Market® brand, operators have fast, easy preparation, consistency, quality and value in meats with unique blends of herbs and spices for authentic tastes and textures. Next a Cured Sugar Bacon from Old Smokehouse. Hand-rubbed with pure cane sugar and sugar cured, this is a sweet and smoky bacon with center cut type performance. From Amercare a 6 piece Cutlery Kit with a fork, knife, spoon, napkin, salt and pepper packets. Heavy weight and white in color. Lastly from ACS an Adult Plastic Face Shield, with a 4-5 week lead time. With an adjustable elastic headband and durable foam forehead support, this is suitable for restaurants, schools, healthcare, offices, etc..

Dennis Paper & Food Service delivers thousands of foodservice products and supplies to restaurants and food operations in Maine and New Hampshire. If you have a question or are interested in becoming a customer contact us or call 1-800-439-2727.

Stock status subject to change. Posted 8/19/20.

INGREDIENTS

• 2 beef T-bone or porterhouse steaks, cut 1″ thick (about 2lbs)
• 2. tablespoons chili powder
• 2 tablespoons packed brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons minced garlic
• 2 teaspoons apple cider vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon ground red pepper

DIRECTIONS

1. 1. Combine BBQ rub recipe ingredients; press evenly onto beef T-bone steaks.
   2. Place steaks on grid over medium, ash-covered coals. Grill, covered 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145˚F) to medium (160˚F) doneness, turning occasionally.
   3. Remove bones and carve steaks into slices, if desired. Season with salt to taste and serve!

INGREDIENTS

• 1 lb ground beef
• 1/2 cup beer
• 2 tablespoon brown sugar
• 2 tablespoon ketchup
• 1 tablespoon minced chipotle peppers in adobo sauce
• 1 tablespoon Worcestershire sauce
• 4 slices Texas toast
• 2 sliced pickled okra spears

DIRECTIONS

1. 1. To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers and Worcestershire sauce in a saucepan; bring to a boil. Summer 8 to 10 minutes until sauce is thickened; set aside.
   2. Lightly shaped ground beef into four 1/2″ thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium head on preheated gas grill, covered 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160˚F, turning occasionally.
   3. Meanwhile, prepare Texas toast according to package directions. Cut each piece of toast in half.
   4. For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon. sauce and okra slices. Serve!

INGREDIENTS

• 1 teaspoon olive oil
• 1 teaspoon salted butter
• 6 jumbo scallops
• 1 tablespoon fresh garlic paste
• 1 tablespoon finely diced shallots
• 2 tablespoons chopped fresh cilantro
• 3 oz lemon vinaigrette
• 1 tablespoon citrus chipotle barbecue sauce
• sea salt and pepper to taste
• 3 oz dirty rice

DIRECTIONS

1. 1. In a saute pan heat olive oil and butter on medium heat. Sear scallops on both sides then remove from the pan; keep warm.
   2. Lower heat and saute the garlic shallot and cilantro for 30 seconds.
   3. Add lemon vinaigrette and citrus chipotle barbecue sauce to the pan. Stir until sauce is reduced.
   4. Add salt and pepper to taste.
   5. Plate scallops over red beans and rice or dirty rice. Pour sauce over scallops and serve.

INGREDIENTS

• 1 cup barbecue sauce
• 2 cups pulled pork, prepared with no sauce
• 1/4 cup slider buns, seeded, brioche or other.
• 4 ea white or yellow aged cheddar, sliced
• 8 ea small picks

DIRECTIONS

1. 1. Using a medium size mixing bowl, mix 1/4 cup barbecue sauce with the pulled pork. Add more sauce to your linking, keeping additional sauce aside to spread on the bun or drizzle over the pork once cooked.
   2. Using either a medium pot or pan, covered microwavable container or a covered oven-ready dish, reheat the pulled pork until an internal temperature of 165˚F.
   3. Once cooked, spread additional barbecue sauce starting with the bottom bun topped with 1/4 cup of pulled pork.
   4. Next, top the pork with 2ea slices of cheddar followed by the top bun spread with additional barbecue sauce.
   5. Stick a pick through the middle if desired, and serve!

INGREDIENTS

• 4 boneless pork chops, 1″ thick
• 4 slices of bacon (honey or maple give extra flavor)
• 1/3 cup BBQ sauce
• 1/4 cup of beer
• salt and pepper to taste

DIRECTIONS

1. 1. Heat charcoal or gas grill to medium heat. Season pork with salt and pepper. Wrap one slice of bacon around edges of each chop and secure with wooden pick.
   2. Mix together BBQ sauce and beer.
   3. Grill chops 7 to 9 minutes per side, until internal temperature reaches 150˚F, basting with BBQ sauce mixture every few minutes while grilling. Serve!