London Broil/ 6 lbs.

Broil or Grill: Cook from a thawed state. Preheat broiler grill according to manufacturer�s instructions. Place meat in broiler pan or on grill for 8 minutes. With tongs, turn and cook for approximately 8 more minutes. To test doneness, press spatula on meat, if spongy, cook until meat feels firm. Do not overcook- this meat is very lean and will dry out if overcooked. Also very good if marinated for 8-12 hours in your favorite marinade (ex: teriyaki, Italian dressing, etc.).

Rib Roast, 14lb. Bone-In Prime

Thaw roast in the refrigerator. Always using a meat thermometer for accurate doneness since all oven temperatures vary. Insert meat thermometer into the middle of the thickest part of the roast, making sure that it does not touch the bone. Place roast fat side up on a rack in a shallow roasting pan. We recommend a Combined Heat Method of cooking. First sear the meat at 500� for 15 minutes, then continue to cook at 350° for 20-25 minutes per lb. (medium rare) or until meat thermometer registers 140°. Remove from oven, and let roast stand for 10-15 minutes before carving (meat thermometer should register 145 �).

Rib Roast, 8lb. Boneless Prime Rib Eye

Prepare from a thawed state. Preheat oven to 325�. Season roast as desired and place on a rack in a shallow roasting pan. We always recommend using a meat thermometer to test for doneness, since all ovens will vary. Roast for approximately 65-70 minutes or until an internal temperature of 125-130� for medium rare. Adjust time for desired doneness. Allow roast to rest for 5-10 minutes before carving.

Barbeque Beef Short Ribs, Precooked

Keep frozen until ready to cook.
Cooking Oven or Grill: Thaw & remove from bag with scissors. Squeeze out the extra BBQ Sauce and spread over the ribs.
Conventional Oven or Grill: Cover and heat 20-30 minutes until heated through.
Microwave: Approximately 6-8 minutes on Medium

Beef Wellington Singles Bake from a frozen state. Preheat oven to 375� for twenty minutes. Remove from package and brush lightly with milk. Bake in a lightly greased shallow pan at 375� until pastry is puffed and golden brown. Conventional oven approximately 45 minutes for rare (125-130�), 50 minutes for medium rare (130-140�) and 60 minutes for medium (140-150�). DO NOT MICROWAVE. DO NOT USE CONVECTION SETTING.

Beef Wellington Roast

Remove from package. From a frozen state place on greased baking sheet. Brush with milk and bake at 325� for:

• 1 1/2 hours for rare (125-130�)
• 1 3/4 hours for medium rare (130-140�)
• 2 hours for medium (140-150�)

Chicken A' La Kiev

Place product on lined baking tray.
Convection Oven: 40-45 minutes at 325�F from frozen.
Conventional Oven: 55-65 minutes at 350�F from frozen.
Cook to a minimum internal temperature of 160�F.

Cedar Planked Salmon

Grilling Instructions

1. For best results thaw in refrigerator in package.
2. Pre-heat Grill to 350 - 400 degrees.
3. Remove all plastic film.
4. Lightly brush salmon with olive oil or butter, season to taste.
5. Place cedar side down on grill
6. Grill for approximately 10-15 minutes covered. Do not turn fillet over.

Salmon is done when the color is opaque and the fish flakes easily with a fork.

The salmon can also be broiled. Defrost salmon, season to taste if desired, and simply place under the broiler, cook at high heat till golden brown(3 minutes) cook for approximately 7 minutes at medium heat.

Lobster Tails, Cold water

Keep frozen until ready to use. Thaw overnight in refrigerator or lobster tails can be defrosted in approximately ten minutes under cold water. Brush the meaty exposed ends with butter to keep moisture in during defrosting.

Broil: Pour a small amount of water in the pan for added juiciness and tenderness.

Bake: If tails are baked or boiled out of the shells, brush them with butter to keep them moist and tender. DO NOT OVERCOOK!

COOKING TIMES
Broiled (thawed state)	Baked (thawed state) at 300�
6 oz. 5 � 6 minutes	6 oz. 6 � 8 minutes
8 oz. 7 - 8 minutes	8 oz. 8 � 10 minutes
10 oz. 8 - 9 minutes	10 oz. 10 � 12 minutes

Salmon, 1lb. Smoked

For maximum flavor- remove portion to be served from vacuum package and leave at room temperature for 1/2 hour before serving. Can be offered alone or on: bagel, brown breaded, crackers. Garnish with fresh ground pepper, chopped onions, capers, or lemon.
2-3 slices per person/appetizer
4-5 slices per person/main dish
Storage: Frozen: freeze unopened for up to 3 months.
Thawed: Unopened- refrigerator for up to 10 days.
Opened- Keep well wrapped in refrigerator and eat within 4 days.

Shrimp, Jumbo

From a frozen state, drop into boiling water. Return the water to a boil, reduce heat and simmer for 3-4 minutes (or until the shrimp floats back up to the top and the pink color is apparent). To use as an appetizer or in a salad, drain thoroughly and chill several hours before serving.

Crown Roast Of Pork With Apple Dressing

Preheat oven to 300�. Cook frozen. Remove roast from the bag and place on a rack in a shallow pan, with the ribs pointed up. To prevent the dressing from drying out, make a cap of aluminum foil and place over the dressing and the top half-inch of the ribs. Place in pre-heated oven and bake for 3 hours, then increase oven temperature to 350� and bake an additional 1 hour or until the timer pops up. Cooking time may vary in some ovens. To insure that your roast is properly cooked, we suggest you check it with a meat thermometer. Put thermometer in the center side portion of the roast (this is the thickest part of the meat). Your roast is fully cooked at 170�.

Remove the roast from the oven and allow to stand 15 to 20 minutes before serving. At this time prepare the gravy following the instructions on the package. Remove foil cap and decorate the roast with the enclosed chop holders. For a most impressive meal, place the roast in the center of a large serving platter with the side dishes around the roast. To carve, slice down between each rib with a sharp knife. DO NOT keep it frozen for more than 30 days, for it will lose the fresh delicate flavor of sweet young pork.

Slow- Smoked Ham 6-9 lbs. Half Bone-In & Boneless

For maximum flavor, serve your spiral sliced, fully baked ham at room temperature.

• Thaw in refrigerator for about 2 days.
• To warm, place in a roasting pan covered with foil and bake at 325� for approximately 1 1/2 hours or internal temperature of 150�. Oven temperatures vary- meat thermometer is recommended. For the last half hour, uncover ham and pour prepared glaze over.

Slowed-Smoked 12-14 lbs. Whole Bone-In

For maximum flavor, serve your spiral sliced, fully baked ham at room temperature.

• Thaw in refrigerator for about 3 days.
• To warm, place in a roasting pan covered with foil and bake at 325� for approximately 2 hour or internal temperature of 150�. Oven temperatures vary- meat thermometer is recommended. For the last half hour, uncover ham and pour prepared glaze over.

Leg Of Lamb, Precooked Boneless

Empty contents of package, remove plastic, place in pan and cover with foil. Warm in a 325� degree oven for 25 to 30 minutes or until center is hot. Microwave: Vent package and heat for approximately 20 to 25 minutes.**FOR BEST RESULTS, MICROWAVE IS NOT RECOMMENDED**

Rack Of Lamb

Thaw Rack of Lamb in refrigerator overnight or under cold running water for 1 hour. Preheat oven to 450�F
Remove from pouch, discarding excess natural juices, and place on rack lined with aluminum foil
Place racks in pan in hot oven side up for 10 minutes
Reduce heat to 350�F for 20 minutes or until internal temperature of 130�F
Remove and let stand loosely covered with foil for 5 minutes. Carve between ribs and serve immediately

Turkey Breast, Oven Roasted

Planning: Allow one-half pound of turkey for each adult serving. Storing: Refrigerate turkey below 40�F and use within 3-4 days. You may choose to freeze your turkey breast and keep it up to six months in a freeze at 10�F or less. To defrost, place turkey still in its package in the refrigerator. Allow 24 hours for every 5 pounds of turkey. Use promptly after defrosting. Never refreeze defrosted turkey.

To Serve Cold: This turkey is fully cooked and delicious served cold.

To Serve Hot:

1. Preheat oven to 325�F.
2. Remove plastic bag.
3. Place the turkey breast in a roasting pan.
4. Add 1/2 cup of water to bottom of pan and cover turkey breast loosely with oil.
5. Allow 1 1/2 hrs. to heat. Turkey is ready when meat thermometer reaches 140�F.

You are now ready to carve, serve, and enjoy.

Turkey Whole, Smoked

Planning: Allow one pound of turkey for each adult serving. Storing: Refrigerate turkey below 40�F and use within 3-4 days. You may choose to freeze your turkey breast and keep it up to six months in a freeze at 10�F or less. To defrost, place turkey still in its package in the refrigerator. Allow 24 hours for every 5 pounds of turkey. Use promptly after defrosting. Never refreeze defrosted turkey.

To Serve Cold: This Smoked Turkey is fully cooked and delicious served cold.

To Serve Hot:

1. Preheat oven to 325�F.
2. Remove plastic bag.
3. Place the turkey in a roasting pan.
4. Add 1/2 cup of water to bottom of pan and cover turkey breast loosely with oil.
5. Allow 2 - 2.5 hrs. to heat. Turkey is ready when meat thermometer reaches 140�F.

You are now ready to carve, serve, and enjoy.

Stuffed Bread (Panne Rotolo)

Thaw overnight in refrigerator. Remove from package. Preheat oven to 375 �. Cut bread in 1 inch lengths and place on baking sheet (we recommend covering baking sheet with aluminum foil.) Bake 5 to 7 minutes or until cheese melts.