CLAMS CASINO

Twelve (12) large scallop shells stuffed with a delicious seasoned clam and crab stuffing. (From Frozen) Bake at 400 degrees for 12-15 min. or microwave 1-3 min. on medium.

MUSHROOMS WITH CRABMEAT

Jumbo white cap mushrooms stuffed with a generous portion of seasoned Maryland crabmeat. Sixty to Seventy (60-70 per box) Twenty (20) servings of three to four (3-4). (From frozen) Bake at 350 degrees for 25 min.

STUFFED FLOUNDER

Eight (8) filets stuffed with scallop and crabmeat rolled with a tangy lemon dressing. (From Frozen) Bake at 375 degrees for 20 min.

VEAL CUTLETS

Ten (10) veal cutlets sliced very thin from the leg. Put it up to the light and you can see right thru it. Completely cleaned, trimmed and pounded and free of gristle and fat. Tender and delicious. (Defrost) Lightly flour. Saute approx. 2 min. on each side.

VEAL CUTLET PAR COOKED

Twenty (20) medallions lightly seasoned with an Italian flair, ready for instant Parmesan. Bake at 350 degrees for 15 min.

TURKEY TIPS

Fourteen (14) skewers marinated in a low-cal Caesar dressing. Ready to be baked, broiled or grilled. Cook 10-12 min. or to individual taste.

BEEF FILET TIPS

Three packages (3) per serving. Twelve (12) servings. Skewers marinated in a low-cal balsamic vinaigrette dressing. Ready to be baked, broiled or grilled. Cook 10-12 min. or to individual taste.

CAPE COD CHICKEN

Six (6) breast stuffed with a delightful and rustic medley of apple, and cranberry. Bake 30-45 min. at 350 degrees.

MOZZARELLA STICKS

Whole milk imported mozzarella cheese, rolled in Italian style bread crumbs. Great as an appetizer or snack. Fifty to sixty (50-60) per box. From frozen) Bake at 425 degrees for 7-9 min. turning once.

FLORIDA STONE CRAB

Seventy to eighty (70-80) sweet tender crab claws fully cooked, semi shelled. Serve cold or steamed for approx. 6-8 min.

VEAL CHOP

Six (6) Frenched veal rib chops. Found only in the finest restaurants Alusions Dining Experience. Cook 10-12 min. or to individual tastes.

TURKEY BURGERS

100% ground turkey...a healthy choice! Fifteen (15) per box individually wrapped. Heat on griddle, or BBQ to taste.

ASPARAGUS CHICKEN

Twelve (12) fully browned chicken breast stuffed with asparagus and cheese. Bake 35 min. at 375 degrees

BROCCOLI & CHEESE CHICKEN

Eight (8) fully browned chicken breast stuffed with broccoli and cheese. Bake for 35 min. at 375 degrees.

BUTTERCRUNCH HADDOCK

Sixteen (16) filets with a gold buttercrunch breadcrumb coating Bake for 20 min. at 375 degrees.

LEMON PEPPER SCROD

Sixteen (16) filets of tasty Boston scrod topped with a lemon pepper crumb. Bake at 375 degrees for 16-20 min.

TURKEY MIGNON

Twelve (12) mignons individually wrapped in bacon. All natural center cut turkey breast. Grill for 10-12 min until crisp

FRENCH CUT PORK CHOP

Ten (10) Iowa center cut pork loins.

CANADIAN WRAPPED PORK FILET

Sixteen (16) Iowa boneless pork medallions.

ORENTIAL OR TERIYAKI SLICED SIRLOIN STEAK

Fifteen (15) servings

ITALIAN FILET MEDALLION

Sixteen (16) prime cut tenderloin medallions

HAWAIIAN LUAU KABOB

Eighteen (18) teriyaki chicken kabobs with pineapple and cherries.

GOURMET SAUSAGE KABOB

Nine (9) hot & Nine (9) sweet Vermont gourmet extra lean sausage kabobs with peppers and onions.

BOURBON CHICKEN CUTLETS

Eight (8) servings individually wrapped.

CHICKEN CORDON BLEU

Six (6) large portions per box on imported Swiss and ham.

CHICKEN KIEV

Six (6) portions per box with butter herb and chives.

All photos of meals are serving suggestions only. Prices & pack size subject to change.