From Sani Professional the first No-Rinse Sanitizing wipe, effective against listeria monocytogenes. No measuring, no mess. The pre-measured, pre-moistened sanitizing wipes consistently deliver the right amount of active ingredient in every wipe. Next from Margherita a Pre-Sliced Pepperoni, when exposed to heat the pepperoni can cup and crisp along the edges, providing a perfect way to hold beads of oil or spices, and increasing the pizza’s overall performance. From Pasta Montana a classic Spaghetti Pasta noodle, 20″ in length. They’ve combined the locally sourced 100%  durum semolina with pure Montana water utilizing advanced technology and old-world craftsmanship to deliver the best tasting pasta. Zee Zee’s Snacks has a new Unsweetened Peach Applesauce that is K12 compliant and great for bagged lunches or classroom snacks!  Next from Grande a Sandwich Pepperoni Stick 3″ in diameter. Made from select pork and beef cuts and mixed with carefully sourced spices, great for calzones, sandwiches, wraps or deli trays. Lastly we have Blue Nitrile Gloves, Powder Free in size large from Food Handler.

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 9/23/20.

INGREDIENTS

• 192 oz sausage style crumble/ vegetarian style crumble
• 12 lbs spaghetti pasta
• 8 oz whole grain rich blend
• 8 cans low-sodium spaghetti sauce
• 100 oz grated parmesan cheese

DIRECTIONS

1. 1. Cook pasta according to instructions.
   2. Drain pasta as quickly as possible, rinse in colander in cold water to stop the cooking process, drain again.
   3. Place pasta sauce, Italian seasoning and sausage crumbles in large stock pot or steam kettle, whisk well.
   4. Cover and heat over low heat until sauce reaches temperature 165˚F or higher.
   5. Portion 1 cup of spaghetti using 1-8 oz, serve onto try.
   6. Top with 1-4 oz of sauce and 1 oz of parmesan cheese.

Mac & Cheese
Does this dish really need an introduction? There are many renditions of this dish, which all have one thing in common; pure comforting deliciousness. Whichever rendition you present, be sure to send it out the door with a hefty amount of cheese sauce as the pasta will absorb a fair amount in transit.

Shepherd’s Pie
Layers of seasoned ground meat (beef, turkey, lamb or pork) topped with creamed corn and buttery mashed potatoes. Baked to a golden-brown deliciousness. Za’atar makes for a great non-traditional seasoning element for your ground protein of choice.

Mashed Potatoes
Potatoes served with buttery with a kiss of salt and pepper. Add lobster or crab for an added euphoric punch to the taste buds. Mashed potato soup with hearty biscuits is a great comfort category option.
Option: serve as a family style side to an entree.

American Chop Suey
Pasta, with ground meat and caramelized onions tossed in a rustic tomato-based sauce. Works exceptionally great with a chorizo and  beef mixture.

Chicken Pot Pie 
Tender chunks of chicken, mixed with fresh vegetables and chicken gravy; topped with pie crust baked to a golden brown flaky finish. Pack for a heat and serve item, great for a “Family Meal Pack”.

Fried Chicken & Waffle Sandwich
Fried chicken perched between two waffles with a spicy aioli, drizzled with maple syrup. Yes, just yes please.

Spaghetti & Meatballs
Most of us probably grew up eating this classic dish of spaghetti tossed in a rustic red sauce and tender rounds of seasoned meat. Topped with shaved parmesan, pairing with garlic bread or knots is a must.

Toasted Cheese & Tomato Soup 
This could be one of the most comforting combinations of all comfort foods! Velvety tomato soup, paired with a toasted sandwich of gooey melted cheese between butter toasted bread. Be creative with your cheese selections and don’t forget to dip your sandwich in the soup! That’s the best part.

Cookies
Be sure to offer desserts, cookies by the baker’s dozen is a great option and don’t forget the milk!

May your life and stomach always be full, 
Chef Tim

INGREDIENTS
Serves: 100

• 12 lbs sausage crumble or sausage alternative
• 9.4 lbs cooked, shelled edamame
• 100 cups cooked whole grain spaghetti
• 10.3 lbs raw broccoli florets
• 7.5 lbs chopped, raw green onions
• 3.5 lbs sliced, raw bell peppers
• 8 cups prepared sweet chili sauce
• crispy wonton strips

DIRECTIONS

1. 1. Cook noodles until al dente and drain. Set aside.
   2. Steam broccoli and peppers until crisp and tender.
   3. Mix steamed broccoli, peppers and edamame with raw green onions and sweet chili sauce. Set aside.
   4. Bring sausage crumbles to temperature.
   5. Layer one cup of pasta at the bottom of the bowl.
   6. Scoop 3/4 cup vegetable mixture on top of pasta.
   7. Scoop 2/3 heated crumbles and place on top.
   8. Garnish with crispy wonton strips.
   9. Instruct students to “be the chef” and mix their own bowl.

1 serving provides: 2 oz meat/ meat alternative, 2 oz grain, and 1/4 cup GV, 1/8 cup OV, 1/8 cup RV. 

When cooked, the flesh of this unique squash can be forked away from the shell in strands similar in appearance to spaghetti. Thus, spaghetti squash. Yes, this is to say it can be used in the same fashion as its traditional semolina-based counterpart; making it an ideal gluten free vegan spaghetti.

To prepare, simply cut in half, scoop the seeds out, season the inside and roast until tender but still al dente… as all spaghetti should be served. Roasting with the bowl side facing down on a sheet tray will create more of a steaming environment created by the heat from the oven in conjunction with natural moisture from the squash. By reversing and cooking with the bowl side up a deeper roasted flavor will be achieved. Ultimately the choice is yours, steaming vs. roasting depends solely on your preference and the flavor profile you wish to achieve. Either way, spaghetti squash is an amazingly diverse eat that will without a doubt invoke your own creative twists.

Use for spaghetti Squash:

• As a vegetable side
• Baked in a frittata
• Roasted and served in the shell, finished with cheese and herds
• Use in place of pasta for spaghetti and meatballs (blue mango burger meatless-balls), or any favorite spaghetti (pasta) dish
• Try spaghetti bread as an alternative to zucchini bread
• Add chilled to slaws
• Use on salads
• Make spaghetti fritters and serve with marinara for dipping

Starting with 3 new imported pastas from Maria Angileri; Spaghetti, Penne and Elbow Macaroni. From Ruiz, we’ve added a whole grain version of the their popular Southwest Chicken Tornados. And lastly, from Upstate Farms we’ve added 5lb containers of lowfat vanilla yogurt.

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 9/26/18.