Tortilla Soup

“This Mexican dish is a great use for those leftover tortilla chips.”— Janet Little

This festive soup is quick to make, flavor-ful, and filling! Serve with tortilla chips and warm Corn Bread Muffins.

Garnish with Monterey Jack cheese, fresh tomatoes, and avocado.

COOKING DIRECTIONS: Bring 4 ½ cups water to a boil. Whisk in contents of pouch. Return to a boil, cook for 12–15 minutes. Remove from heat and let stand 5 minutes. Salt and pepper to taste. Enjoy! For additional flavor, add 2 tablespoons of butter.

INGREDIENTS: Black Bean, Red Bean, Potato, Cheddar Cheese (Milk, Salt, Cheese Cultures, Enzymes), Whey, Buttermilk, Onion, Carrots, Green Chili, Garlic, Yellow Sweet Corn, Sea Salt, Red Bell Peppers, Oat Fiber, Maltodex-trin, Autolyzed Yeast Extract, Natural Flavor, Corn Starch, Sun Flower Oil, Hydrolyzed Corn Protein, Thiamine Hydrochloride, Dextrose, Disodium Inosinate, Disodium Guanylate, Disodium Phosphate, Spices.

ALLERGENS: Dairy and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

COOKING DIRECTIONS: No cooking required. Mix with yogurt or milk as desired. Great as a snack, breakfast, and lunch.

INGREDIENTS: Rolled Oats, Rolled Wheat, Brown Sugar, Canola Oil, Coconut, Whey, Oat Flour, Almonds, Honey, Vitamin E (mixed to-copherols) added to preserve freshness.

ALLERGENS: Contains wheat, milk, and tree nuts. This product is made on equipment that also processes wheat, milk, soy, egg, and tree nuts.

“This is one of our family’s favorite breakfast meals and it’s not full of sugar!”—Jackie Stevensen

Gently toasted clusters of almonds and whole grain rolled oats for an all-natural, delicious, and healthy breakfast.

Feed your body a hearty breakfast that will deliver energy all day long.

Almond Granola

COOKING DIRECTIONS: Combine 1/2 cup oatmeal, 1 cup of water or milk, a dash of salt, and contents of one flavor packet. Stir well. Bring to a boil. Reduce heat to medium and cook about 5 minutes. Stir occasionally.

MICROWAVE DIRECTIONS: Combine 1/2 cup oatmeal, 1 cup water or milk, dash of salt and contents of one flavor packet. Stir well, cook on high 2 1/2 to 3 minutes. Stir and enjoy!

INGREDIENTS: 100% natural whole grain rolled oats.

ALLERGENS: This product is made on equip-ment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

“Now I know my children are eating healthy in the morning before they leave for school.”—Jan Strode

A bowl of oatmeal is one of the healthiest breakfasts imaginable.

Shredded apple and a dash of cinnamon complement the wonderfully earthy flavor of the oat grains.

Apple Cinnamon Oatmeal

COOKING DIRECTIONS: Pancakes: Combine 2 cups pancake mix with 1 1/2 cups of water. Blend with a wire whip, batter should be slightly lumpy (do not over mix.) Pour batter on a lightly greased and pre-heated griddle (375 degrees). Cook for about 1 minute per side or until golden brown, turn-ing only once.

Waffles: Combine 2 cups mix, 1 1/2 cups of water, and 2 tablespoons oil together. Blend with a wire whip, batter should be slightly lumpy (do not over mix.) Pour batter on a lightly greased and preheated waffle iron. Cook waffles until steam stops, about 5 min-utes, or until golden brown.

Cooking Hints: For thin pancakes add more water. For thicker pancakes add less water.

INGREDIENTS: Bleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Soy Flour, Dex-trose, Whole Egg, Non Fat Dry Milk, Corn Starch, Sodium Bicarbonate, Soybean Oil, So-dium Aluminum Phosphate, Salt, Monocalcum Phosphate.

“Our family enjoys them with crisp ba-con... sometimes we even have them for supper.”—Gary Hansen

The rich smell of pancakes and waffles first thing in the morning is nothing short of mouth-watering comfort!

For variety, flavor your pancake and waffle batters with the tastes you love.

Pancakes

ALLERGENS: Wheat, milk, egg, and soy.

COOKING DIRECTIONS: Combine 3 cups mix with 1 cup of water. Blend ingredients into a thick batter. Spoon batter into a greased muf-fin pan or cupcake liners, filling 3/4 full. Bake at 375 degrees for 15–20 minutes or until golden brown.

INGREDIENTS: Bleached Wheat Flour, Bleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Palm Oil, Sugar, Sodium Bicarbonate, Soybean Oil, Sodium Acid Pyrophosphaate, Sodium Aluminum Phosphate, Buttermilk, Whey (Milk), Dextrose, Salt, Natural Artificial Flavor.

ALLERGENS: Wheat and egg.

Corn Bread Muffins

“Corn Bread muffins go great with chili or any of eFoods Global’s delicious soups.”—Beverly Stevenson

These yummy muffins are made from superb quality cornmeal and high grade flour and are a snap to bake.

A traditional staple that’s great for a quick breakfast or afternoon snack.

COOKING INGREDIENTS: Combine 3 cups of Bread Mix, 1 tablespoon of instant yeast, and 1 cup hot water. Mix for 10 minutes in an elec-tric mixer with dough hooks. (Dough can also be made by kneading by hand for 15 minutes.) Allow to rise 20 minutes. Form into a loaf and place in a greased bread pan (9”x5”). Allow to rise in a warm moist area for 30–45 minutes or until dough has doubled in size. Bake in a preheated oven at 375 degrees for 18–22 minutes. Bread should have golden brown sidewalls and bottom when baking. Sidewalls should be firm and not collapse. Turn out of pan, cover with a towel and cool before slic-ing.

Warm oven to 100 degrees F and turn off oven. Place bread loaf in oven to rise for 45 minutes. A bowl of hot water can be placed in oven to add humidity. Thump top of loaf when baking is finished. A hollow sound indicates a properly baked loaf. Add 2 Tbsp brown sugar for a sweeter taste.

INGREDIENTS: Whole Wheat Flour, Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mono-nitrate, Riboflavin, Folic Acid), Wheat Gluten, Brown Sugar, Sugar, Soybean Oil, Salt, Mono and Diglycerides, Sodium Stearoyl Lactylate,

“There’s nothing like the smell and taste of whole grain wheat bread just coming out of the oven!”—Steven Oliver

Who says whole wheat bread has to be dense, dry, and tasteless? This home style wheat bread is proof that won-derful flavor, texture and aroma are all possible when you simply follow the straightforward directions.

Whole Wheat Bread

Malted Barley Flour, Calcium Sulfate, Ascorbic Acid (Vitamin C), Calcium Peroxide, Enzymes, Azodicarbonimide (ADA).

ALLERGENS: Wheat and Soy.

COOKING INGREDIENTS: Combine 4 cups mix with 1 cup of water. Blend by hand until mix forms a ball of dough. Add a little water if needed. Place dough on a lightly floured work surface. Roll out to about 1/2 inch thick-ness and cut out biscuits about 2” in diam-eter. Place biscuits 1 1/2” apart on a greased cookie sheet. Bake at 425 degrees F for 10–14 minutes or until golden brown. Serve immedi-ately.

Cooking Hints: Handle the dough and the bis-cuits as little as possible. Brush the tops of the biscuits with melted butter before baking. Add cheddar cheese to dough for cheesy biscuits.

INGREDIENTS: Bleached Wheat Flour, Bleached Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Palm Oil, Sugar, Sodium Bicarbonate, Soybean Oil, Sodium Acid Pyrophosphaate, Sodium Aluminum Phosphate, Buttermilk, Whey (Milk), Dextrose, Salt, Natural Artificial Flavor.

ALLERGENS: Wheat and milk.

Buttermilk Biscuits

“Wow! These biscuits are so light and fluffy. They taste great for breakfast, lunch, or dinner.”—Carol Beckstrand

These tender, flaky-good old fashioned Buttermilk Biscuits are easy and quick to make, and guaranteed to impress.

Follow a few simple steps and they will always turn out fluffy and delicious.

COOKING DIRECTIONS: Bring 4 1/2 cups water to a rolling boil. Whisk in contents of pouch. Reduce heat to a low boil and cook for 7–10 minutes. Remove from heat and let stand 5 minutes. Salt and pepper to taste. For additional flavor, add 2 tablespoons of butter. Enjoy!

INGREDIENTS: Cheddar Cheese (Milk, Salt, Cheese Cultures, Enzymes), Whey, Maltodex-trin, Corn Starch, Palm Oil, Brown Rice Syrup Solids, Skim Milk, Sugar, Citrate, Lecithin, Sea Salt, Autolyzed Yeast Extract, Natural Flavor, Broccoli, Powdered Cellulose, Onion, Garlic, Sunflower Oil, Tapioca, Dextrin, Disodium Phosphate, Sodium Caseinate, Annatto Ex-tract, Disodium Inosinate, Disodium Guanyl-ate, Turmeric Extract, Spices.

ALLERGENS: Dairy. This product is made on equipment that also makes products contain-ing eggs, soy, wheat, dairy, and tree nuts.

“One of my favorites is Cheddar Broccoli, a quick, easy-to-put-together soup that is just plain fantastic.”—Chris Gull

This hearty version of Cheddar Broccoli Soup deserves a blue ribbon for taste. Each bite fills you with delicious warmth, especially on a cold winter’s day.

Cheddar Broccoli Soup

COOKING DIRECTIONS: Bring 4 1/2 cups water to a rolling boil. Whisk in contents of this pouch and stir well. Reduce heat and cook at a gentle boil for 12–15 minutes, stirring oc-casionally. For a thicker soup cook uncovered. Remove from heat and let stand 5 minutes prior to serving. Salt and pepper to taste. For variety try adding corn, cooked bacon or ham, clams, chicken, or shrimp.

INGREDIENTS: Potatoes, Palm Oil, Brown Rice Syrup Solids, Skim Milk Solids, Sugar, Corn Starch, Maltodextrin, Autolyzed Yeast Extract, Natural Flavor, Sunflower Oil, Lecithin, Tapi-oca Dextrin, Onion, Sea Salt, Oat Fiber, Carrots, Garlic, Celery, Parsley, Spices, Tumeric (Color), Silicon Dioxide (Anti-Caking Agent).

ALLERGENS: Dairy and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

Creamy Potato Soup

“I guess you could say I’m slightly ob-sessed with the Creamy Potato Soup. It’s amazing.”—Heather Tennison

Some say our Cream of Potato is the king of rich and hearty soups. Made to please the most discriminating palate, this recipe is incredibly sumptuous and rich—slightly thicker than your average potato soup.

COOKING DIRECTIONS: Bring 4 cups of water to a rolling boil. Whisk in soup mix. Reduce heat and cook for 5 minutes, stirring occasion-ally. Enjoy!

Serving Suggestion: Top with grated cheese.

INGREDIENTS: Potatoes, Corn, Onion, Celery, Carrots, Garlic, Parsley, Palm Oil, Corn Syrup Solids, Sodium Caseinate (a Milk Derivative), Salt, Corn Starch, Maltodextrin, Autolyzed Yeast Extract, Sunflower Oil, Tapioca Dextrin, Mono and Diglycerides, Spices.

ALLERGENS: Dairy. This product is made on equipment that also makes products contain-ing eggs, soy, wheat, dairy, and tree nuts.

Our amazing Corn Chowder is always a family favorite! Garnish with Monterey Jack cheese and fresh parsley for a sa-vory, memorable meal.

“I’ve never had better Corn Chowder in my life. Ever!”—Jen Despain

Corn Chowder Soup

COOKING DIRECTIONS: Bring 4 ½ cups water to a rolling boil. Wisk in contents of this pouch stirring well. Return to a boil, cook for 10-12 minutes or until pasta is tender. For additional flavor, add 2 tablespoons olive oil or butter. Salt and Pepper to taste. Enjoy!

INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].

Soup Mix: Tomato, Onion, Celery, Green Bell Peppers, Garlic, Maltodextrin, Autolyzed Yeast Extract, Sea Salt, Textured Soy Flour, Natural Cane Sugar, Soybean Oil, Hydrolyzed Corn Protein, Thiamine Hydrochloride, Dextrose, Disodium Inosinate, Disodium Guanylate, Natural Flavor, Corn Starch, Sunflower Oil, Tapioca Dextrin, Spices, Silicon Dioxide (Anti-Caking Agent).

ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, an tree nuts.

“There’s nothing like a hot chicken soup on a cold day. This recipe is extraordi-nary.”—Jan Strode

Our exhilarating Chicken Soup with an Italian twist will have your mouth water-ing long before you sneak a taste. Ladle some in a bowl and garnish with parme-san pita chips for even more flavor.

Italian Chicken Soup

COOKING DIRECTIONS: Bring 5 1/2 cups wa-ter to a rolling boil. Whisk in contents of this pouch stirring well. Return to a rolling boil, cover with lid, reduce heat to medium and cook for 15–20 minutes, stirring occasionally. Salt and pepper to taste. Enjoy!

INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].

Soup mix: Potatoes, Green Peas, Onions, Car-rots, Oat Fiber, Celery, Textured Soy Flour, Soy-bean Oil, Autolyzed Yeast Extract, Hydrolyzed Corn Protein, Natural Flavoring, Thiamine Hydrochloride, Dextrose, Disodium Inosinate, Disodium Guanylate, Sea Salt, Maltodextrin, Garlic, Corn Starch, Sunflower Oil, Tapioca Dextrin, Spices.

ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

Enjoyed year round by millions, Chicken Noodle Soup is the classic comfort food. With a hearty, healthy flavor our version of everybody’s favorite soup will surely please adults and kids alike.

“Chicken Noodle Soup has always been my favorite soup and this version is ab-solutely amazing.”—Jack Hadley

Chicken Noodle Soup

COOKING DIRECTIONS: Bring 4 ½ cups of wa-ter to a rolling boil. Whisk in soupmix. Reduce heat, cover, and boil for 15 minutes. Enjoy.

INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Nia-cin, Thiamine Mononitrate, Riboflavin, Folic Acid)].

Soup Mix: Potatoes, Red Bean, Natural Cane Sugar, Green Bean, Oat Fiber, Carrot, Garlic, Red Bell Pepper, Onion, Tomato, Autolyzed Yeast Extract, Sea Salt, Textured Vegetable Protein (Soy Flour, Caramel color), Soybean Oil, Hydrolyzed Corn-Soy-Wheat Protein, Spices, Silicon Dioxide (Anti-Caking Agent).

ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

“In Italy, Minestrone is as much of a staple as pasta. In my family, it’s as much of a staple as in Italy.”—Anna Russo

Our one-of-a-kind Minestrone has evolved. Over the years we’ve added new veggies and adjusted the seasonings un-til we achieved culinary perfection. We think you will agree that we have found the true expression of fine Italian art.

Minestrone Soup

COOKING DIRECTIONS: Put 6 1/2 cups water in medium saucepan. Bring to a rolling boil. Stir in contents of this pouch. Return to a roll-ing boil, cover with lid; reduce heat to medium and cook for 15 minutes, stirring occasionally. Salt and pepper to taste. Enjoy!

INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].

Soup Mix: Navy Beans, Maltodextrin, Au-tolyzed Yeast Extract, Textured Soy Flour, Sugar, Soybean Oil, Hydrolyzed Corn Protein, Thiamine Hydrochloride, Dextrose, Disodium Inosinate, Disodium Guanylate, Onion, Sea Salt, Carrot, Oat Fiber, Garlic, Corn Starch, Sunflower Oil, Tapioca Dextrin, Spices.

ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

Our 5-star version of this old-world Ital-ian soup is a great value, easy to prepare and absolutely delicious. Serve with a crisp salad and a hot loaf of garlic bread for a meal everyone will crave!

“This is a simple, easy soup to prepare and my husband asks for it all the time.”—Kathy Jorgensen

Pasta Fagioli Soup

COOKING DIRECTIONS: Bring 4 1/4 cups water to a boil. Whisk in contents of this pouch. Reduce heat to medium and cook for 20 minutes. Cook uncovered for thicker soup. Remove from heat and let stand 5 minutes. Salt and pepper to taste. For additional flavor, add 2 tablespoons of butter. Enjoy!

INGREDIENTS: Potatoes, Cheddar Cheese (Milk, Salt, Cheese Cultures, Enzymes), Corn Starch, Palm Oil, Brown Rice Syrup Solids, Skim Milk, Sugar, Whey, Maltodextrin, Auto-lyzed Yeast Extract, Natural Flavor, Sunflower Oil, Lecithin, Onion, Oat Fiber, Celery, Tapioca Dextrin, Salt, Disodium Phosphate, Annatto Extract, Disodium Inosinate and Disodium Guanylate, Turmeric Extract, Garlic, Spices.

ALLERGENS: Dairy. This product is made on equipment that also makes products contain-ing eggs, soy, wheat, dairy, and tree nuts.

“I like to cuddle up next to the fire and enjoy a nice hot bowl of Potato Cheddar soup with my mom.”—Terry Swensen

This creamy, ultra smooth soup is the perfect combination of mouth-watering flavors. What could be more comforting than a bowl of soup laden with potatoes, cheddar cheese and bacon-flavored bits?

Potato Cheddar Soup

COOKING DIRECTIONS: In medium sauce-pan, bring 2 quarts water to a rolling boil. Add contents of the separate potato pouch and let potatoes boil on high for 15 minutes. While potatoes are cooking, place contents of this packet (Cheese Sauce) into medium sized bowl. Take 2 cups of water that potatoes are cooking in and whisk into cheese mix and stir until well blended. Set aside. Drain remaining water from potatoes. Stir cheese sauce mixture into drained potatoes, return to medium high heat and cook until cheese sauce thickens. Stir continually. Salt and pepper to taste.

Cooking Suggestion: When cheese sauce has thickened, put potatoes into 9x9 baking dish and place under broiler until golden brown.

INGREDIENTS: Potato Pouch: Potatoes.

Potatoes Sauce Pouch: Cheddar Cheese (Pasteur-ized Milk, Cheese Cultures, Enzymes), Whey, Maltodextrin, Disodium Phosphate, Sodium Casinate, Annatto Extract, Disodium Inosinate, Disodium Guanylate, Salt Maltodextrin, Auto-lyzed Yeast Extract, Natural Flavor, Palm Oil, Brown Rice Syrup Solids, Skim Milk Solids, Sugar, Sodium Citrate, Lecithin, Textured Vegeta-ble Protein (Soy Flour, Caramel Color), Soybean

Au Gratin is a French phrase that refers to topping a dish with grated cheese or breadcrumbs. Ordinary ingredients become extraordinary in this favorite gourmet entree.

“When my family is hungry and I’m short on time, I reach for Au Gratin Potatoes from eFoods Global.”—Shauna Bowden

Au Gratin Potatoes

Oil, Hydrolyzed Corn-Soy-Wheat Protein, Onion, Salt, Oat Fiber, Garlic, Corn Starch, Sunflower Oil, Tapioca Dextrin, Turmeric Extract.

COOKING DIRECTIONS: Bring 4 1/2 cups wa-ter to a boil. Whisk in contents of this package and stir well. Reduce heat to rolling boil and cook for 20–25 minutes, stirring occasionally. Remove from heat and let sit for 5 minutes. For additional flavor, add 2 tablespoons but-ter.

INGREDIENTS: Rice, Cheddar Cheese (Pas-teurized Milk, Cheese Cultures, Salt, En-zymes), Corn Starch, Palm Oil, Brown Rice Syrup Solids, Sugar, Organic Skim Milk Solids, Whey, Maltodextrin, Textured Soy Flour, Soy-bean Oil, Autolyzed Yeast Extract, Hydrolyzed Corn Protein, Sunflower Oil, Peas, Carrots, Oat Fiber, Onion, Celery, Sodium Citrate, Lecithin, Natural Flavor, Thiamine Hydrochloride, Garlic, Sea Salt, Dextrose, Tapioca Dextrin, Disodium Phosphate, Annatto Extract, Diso-dium Inosinate, Disodium Guanylate, Spices, Turmeric Extract.

ALLERGENS: Dairy and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

“Around our house, the Chicken Rice Casserole is a must-have!”—Emily Bateman

Features moist, tender chicken-flavored tidbits covered with melted cheddar cheese nestled in a blend of creamy rice and vegetables. An added chicken breast or two can take this charmer to a whole new level of culinary delight.

Cheesy Chicken Rice Casserole

COOKING DIRECTIONS: Pasta: Bring about 8 cups water to a rolling boil. Stir in pasta, cook for 10 minutes.

Sauce: Bring 2 cups of water to a rolling boil, add sauce/veggie mix. Reduce heat to medium. Continue cooking on a low rolling boil for 10 minutes. Remove from heat and set aside. Drain pasta. Add pasta to sauce mix and stir until pasta is coated. Salt and pepper to taste.

INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].

Dry Sauce Mix: Cheddar Cheese (Milk, Salt, Cheese Cultures, Enzymes), Parmesan Cheese (Partially Skim Milk, Cultures), Cream Cheese (Sweet Cream, Non Fat Dry Milk, Cheese Cul-tures), Soybean Oil, Whey, Cultured Buttermilk Solids, Textured Soy Flour, Sugar, Autolyzed Yeast Extract, Hydrolyzed Corn Protein, Thia-mine Hydrochloride, Dextrose, Natural Flavor-ing, Corn Syrup Solids, Corn Starch, Powdered Cellulose Broccoli, Green Peas, Diglycerides, Sodium Citrate, Dipotassium Phosphate, Diso-dium Phosphate, Disodium Inosinate, Disodium Guanylate, Spices.

ALLERGENS: Wheat, Dairy, and soy. This product

Featuring a rich creamy alfredo sauce that will have your taste buds jumping for joy. Our Chicken Veggie Alfredo Pasta makes an elegant meal sure to please your hungry family any day of the week!

“Just wanted to let you know the whole family loved the Chicken Alfredo Pasta!”—Ben Steed

Chicken Veggie Pasta Alfredo

is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

COOKING DIRECTIONS: Chili: Bring 5 cups of water to a boil. Whisk con-tents of this pouch until well blended. Reduce heat to medium (rolling boil) for 10 minutes, stirring occasionally.

Dumplings: Place Dumpling Mix into bowl. Add 3 Tablespoons of water or milk. With fork mix gently until dough forms ball (add a little extra liquid if needed). With a teaspoon, drop spoonfuls of dough into boiling soup; makes about 6–8 dumplings. Re-duce heat to a low boil, cover and cook for another 10 minutes. Remove from heat and let stand 5 minutes. Salt and pepper to taste. Enjoy!

Serving Suggestion: Top with grated cheese and/or sour cream.

INGREDIENTS: Chili: Red Beans, Black Beans, Onion, Celery, Red Bell Peppers, Green Bell Peppers, Garlic, Tomato, Textured Vegetable Protein (Soy Flour, Caramel Color), Soybean Oil, Hydrolyzed Corn-Soy-Wheat Protein, Autolyzed Yeast, Sugar, Spices.

Dumplings: Wheat Flour, Yellow Corn Meal, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid, Soybean Oil, Non Fat Dry Milk, Lactose, Sodium Caseinate, Dipotassium Phosphate, Oat Fiber, Sodium Silicoaluminate, Sodium Acid Py-rophosphate, Sodium Bicarbonate, Corn Starch,

“The Cheesy Cornmeal Dumplings in Chili is an everyday favorite around here.”—Randy Gage

Ever tried Cheesy Cornmeal Dumplings in a bowl of sumptuous chili? This fes-tive dish will definitely be a conversation piece at the next party you host. Turn the slow cooker on high, drop the batter in by the spoonful, and enjoy!

Chili with Cornmeal Dumplings

Monocalcium Phosphate, Baking Soda, Sea Salt, Sugar, Cream of Tartar, Parsley.

ALLERGENS: Wheat, soy, and dairy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

COOKING DIRECTIONS: Bring 4 1/2 cups water to a rolling boil. Wisk in contents of this pouch and return to a rolling boil. Reduce heat to medium and continue cooking for 20 minutes or until potatoes are tender. Salt and pepper to taste. For additional flavor, add 2 Tbsp butter.

INGREDIENTS: Potatoes, Corn Starch, Auto-lyzed Yeast Extract, TVP (Soy Flour, Caramel Color), Soybean Oil, Hydrolyzed Corn-Soy-Wheat Protein, Carrots, Green Beans, Green Peas, Onions, Sea Salt, Tomato, Oat Fiber, Parsley, Garlic, Spices.

ALLERGENS: Wheat and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

This hearty, economical favorite has fla-vor unequalled by any other soup on the market. Filled with juicy beef-flavored tidbits, healthy vegetables and a rich broth, this delicious soup makes a per-fect lunch or dinner.

“This Vegetable Beef Soup is so good and makes a ton so there’s plenty to go around!”—Elise Maddison

Vegetable Beef Stew

COOKING DIRECTIONS: Bring 4 cups water to a boil. Whisk in contents of this pouch and noodles pouch. Bring back to a boil and re-duce heat to a low medium boil. Cover and cook 12–15 minutes, stirring occasionally. Remove from heat and let rest 5 minutes. Salt and pepper to taste. Enjoy!

Cooking Suggestion: Top with a spoonful of sour cream or butter.

INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].

Sauce Mix: Cream, Nonfat Milk Solids, Citric Textured Vegetable Protein (soy flour, caramel color), Soybean Oil, Sea Salt, Hydrolyzed Corn-Soy-Wheat Protein, Autolyzed Yeast Extract, Corn Starch, Onions, Mushrooms, Oat Fiber, Parsley, Sugar, Natural Flavor, Palm Oil, Corn Syrup Solids, Sodium Caseinate, Mono and Diglycerides, Spices.

ALLERGENS: Wheat, dairy, and soy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

This is a better dish than you’ll find in any fine restaurant!”—Robert Smith

A delicious meal proven time and again as a genuine family favorite. The perfect choice for a night when you need a little comfort food.

Beef Stroganoff

COOKING DIRECTIONS: In medium non-stick saucepan, bring 2 quarts water to a rolling boil. Add contents of pasta pouch and cook for 12 minutes. While pasta is cooking, place dry cheese sauce into a separate medium bowl. Take 1 cup of hot pasta water and whisk into dry cheese sauce. When pasta is fully cooked, drain well and return drained pasta to saucepan. Combine cheese sauce mixture and cooked pasta in the saucepan, return to medium heat, stirring continually to prevent scorching. Cook until sauce thickens. Salt and pepper to taste. Enjoy!

INGREDIENTS: Pasta: Durum Wheat Semolina [Enriched with Iron (Ferrous Sulfate) and B Vitamins (Niacin, Thiamin Mononitrate, Riboflavin, Folic Acid)].

Dry Sauce Mix: Cheddar Cheese (Milk, Salt, Cheese Cultures, Enzymes), Whey, Butter-milk, Disodium Phosphate, Brown Rice Syrup Solids, Skim Milk Solids, Sugar, Sodium Citrate, Lecithin, Corn Starch, Powdered Cellulose, Spices.

ALLERGENS: Wheat and dairy. This product is made on equipment that also makes products containing eggs, soy, wheat, dairy, and tree nuts.

“My kids love it. My husband loves it. And I love it. What more could I ask for?”—Karen James

Fill your life with honest goodness. Our shell-shaped pasta features a lovely creamy white cheddar sauce and other savory flavors. Perfect as a side dish or as a main course.

White Cheddar Pasta Shells