1 CREAM SOUP BASE APPLICATIONS

BLT SOUP Yield: 3 gallons 2½ gallons LeGout Cream Base 3 oz. LeGout 095 Chicken Base 2 lbs. bacon, cooked, crumbled 2 heads lettuce, chiffonade (1/2”X2” ribbon cut) 5-6 each tomatoes, cored, skinned, seeded 3 each onions, peeled, diced 2 tsp. nutmeg, ground 1½ tsp. Tabasco sauce

Method: Prepare Cream Soup according to package instructions, add chicken base, stir well. Sauté bacon (or use leftover cooked bacon), remove, reserve fat. Sauté onions in bacon fat until they begin to turn translucent. Add lettuce, tomatoes, and sauté 2 minutes over medium high heat. Remove from heat and add to prepared Cream Soup, add bacon to soup with Tabasco sauce, mix thoroughly. Hold at 165 F. Garnish with nutmeg, crumbled bacon, green onions (chives), etc.

CREAM OF BROCCOLI Yield: 3 gallons 2½ gallons LeGout Cream Soup 6 lbs. broccoli, florets, cooked, chopped white pepper to taste 1½ tbs. LeGout 095 Chicken Base or Gourmet Edge

Method: Prepare Cream Soup according to package instructions, add broccoli and Chicken Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL. Option: Add 1½ lbs. of shredded Cheddar cheese for broccoli/cheese soup.

CREAM OF ASPARAGUS Yield: 3 gallons 2½ gallons LeGout Cream Soup 6½ lbs. asparagus, cooked chopped (pureed) white pepper to taste 1½ tbs. LeGout 095 Chicken Base or Gourmet Edge

Method: Prepare Cream Soup according to package instructions, add asparagus and Chicken Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL.

CREAM OF CELERY Yield: 3 gallons 2½ gallons LeGout Cream Soup 2½ lbs. celery, cooked, chopped 1 lb. carrots, cooked, pureed white pepper to taste 1½ tbs. LeGout 095 Chicken Base or Gourmet Edge

Method: Prepare Cream Soup according to package instructions, add celery, carrots and Chicken Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL.

2 CREAM SOUP BASE APPLICATIONS

CREAM OF MUSHROOM Yield: 3 gallons 2½ gallons LeGout Cream Soup 3 lbs. mushrooms, sautéed – 1 lb. sliced, 2 lbs. chopped 1 tbs. Gourmet Edge Mushroom Base white pepper to taste 1½ tbs. LeGout 095 Chicken or Gourmet Edge Chicken Base

Method: Prepare Cream Soup according to package instructions, add mushrooms, Chicken Base and Mushroom Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL.

CREAM OF POTATO Yield: 3 gallons 2½ gallons LeGout Cream Soup 12 lbs. potatoes, Chef’s (AP), diced ¼”, cooked 1 lb. celery, chopped, sautéed white pepper to taste 2 tbs. LeGout 095 Chicken Base or Gourmet Edge

Method: Prepare Cream Soup according to package instructions, add potatoes, celery and Chicken Base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL.

CREAM OF CHICKEN Yield: 3 gallons 2½ gallons LeGout Cream Soup 4 lbs. chicken, cooked, cubed ¼” 1½ lbs. celery, chopped, sautéed 1 tsp. Tabasco sauce ½ tsp. white pepper 2 tbs. LeGout 095 or Gourmet Edge Chicken Base

Method: Prepare Cream Soup according to package instructions, add chicken, celery, chicken base, Tabasco and white pepper, stir well. Hold at 165 F. DO NOT BOIL.

CREAM OF VEGETABLE Yield: 3 gallons 2½ gallons LeGout Cream Soup 1 lb. celery, chopped, sautéed 1 lb. carrots, sliced 1/8”, sautéed 1 lb. potatoes, AP, cooked, diced ¼” white pepper to taste 2 tbs. LeGout 095 or Gourmet Edge Chicken Base

Method: Prepare Cream Soup according to package instructions, add celery, carrots, potatoes, other vegetables (if desired) and chicken base, add white pepper to taste, stir well. Hold at 165 F. DO NOT BOIL.

3 CREAM SOUP BASE APPLICATIONS

CRABMEAT CHOWDER Yield: 3 gallons 2 gallons LeGout Cream Soup 2 lbs. crabmeat, lump 1 lb. pepper, green, diced 1 lb. onion, yellow, diced 1½ tbs. LeGout Seafood or Gourmet Edge Crab Base 2 oz. garlic, granulated 1 #10 corn, whole kernel, drained

Method: Prepare Cream Soup according to package instructions, hold warm. Cook bacon, crumble, and reserve 3-oz. fat. Add garlic to bacon fat with onions and green peppers, sauté over medium- high heat 2-3 minutes, add crabmeat, sauté 1 minute. Add mixture to prepared heated cream soup, add corn, pepper, relish, seafood base, Tabasco, stir well. Hold at 165 F. DO NOT BOIL.

SEAFOOD DIP Yield: 3 gallons 1½ tsp. garlic, granulated 2½ quarts LeGout Cream Soup, prepared 1½ tbs. LeGout Seafood Base 2 lbs. surimi, diced ¼” 1 lb. shrimp, 31-35, peeled, deveined, cooked, diced ¼” 1 lb. crabmeat, backfin 2 tsp. Tabasco Sauce ½ cup sherry, cream

Method: Prepare Cream Soup at ratio of 28 oz., mix to 3 quarts hot water. Add seafood base and stir well. Sauté seafood with garlic in 4 oz. clarified butter 3 minutes over medium high heat, remove and add to cream soup-seafood base mixture, stir well. Add Tabasco sauce and Worcestershire, stir well. Add sherry as last ingredient and stir lightly. Serve warm as dip for Melba rounds, breadsticks, toast, wafers, etc.

JALAPENO CREAM GRAVY Yield: 2 quarts

1½ quarts LeGout Cream Soup, prepared ¼ cup Jalapeno peppers, stemmed, seeded 2 cups onions peeled, chopped 2 cups celery, peeled chopped 2 cups ham, cooked, cubed 4 oz. olive oil 1 tbs. LeGout 095 ham base

Method: Sauté onion, celery, and ham in olive oil. Place in food processor, add peppers, and puree with 1 ½ cup of the prepared cream soup. Remove and ad to prepared cream soup. Add ham base, stir well and hold at 165 F. Serve 2-oz. gravy portion. Thicken with undiluted Cream Soup Base (mix) or thin with ham stock, if necessary.

4 CREAM SOUP BASE APPLICATIONS

SAUSAGE GRAVY Yield: 3 gallons 3 lbs. sausage 2 cups onion, diced 1 cup pepper, red, diced (optional) 6 oz. flour, AP 1 tbs. Tabasco Sauce ½ oz. cream sherry 2½ gallons LeGout Cream Soup, prepared

Method: Cook sausage in large sauté pan over medium heat 4-5 minutes, crumble, add onions, peppers, sauté 3-4 minutes, dust with flour, mix well, remove, add to prepared Cream Soup. Add Tabasco, sherry and stir well. Hold at 165 F. DO NOT BOIL.

BROCCOLI-CAULIFLOWER CASSEROLE Yield: 50 – 4 oz. portions 4 lbs. broccoli florets 4 lbs. cauliflower florets 1 ½ cups mushrooms, fresh, sliced 2 ½ cups onions, diced 3 oz. olive oil 1 #5 LeGout Cream of Mushroom Soup ½ cup LeGout Cream Soup 3 cups Kellogg’s Corn Flake Crumbs 4 oz. LeGout 095 Chicken Base

Method: Blanch broccoli and cauliflower in chicken stock, cut into florets, trim. Sauté mushrooms and onions in olive oil 3-4 minutes over medium-high heat. In large mixing bowl, add broccoli, cauliflower, mushrooms, onions, Mushroom soup, and cheese sauce, half of corn flake crumbs. Dissolve chicken base thoroughly in heated cream soup, add to mixing bowl. Mix all ingredients thoroughly; turn into well-greased full pan. Top with remaining corn flake crumbs, cover with foil and bake at 350 F for 30- 35 minutes.

CREAM CHIPPED BEEF (CASSEROLE) Yield: 3 gallons 3 lbs. chipped beef, dried, chopped 3 oz. clarified butter 6 oz. flour, AP 2 tsp. Tabasco Sauce 4 oz. cream sherry 2½ gallons LeGout Cream Soup, prepared

Method: Cook chipped beef in butter, dust with flour, mix well in large stockpot, and add to prepared cream soup. Add Tabasco and cream sherry, stir well, hold at 165 F. DO NOT BOIL. Casserole Option: Add 1½ qt. LeGout Instant Cheese Sauce, add 2-lbs. pasta (cooked in LeGout Chicken Base), top with buttered Kellogg’s Corn Flake crumbs. Bake at 350 F, 30 – 35 minutes.

5 CREAM SOUP BASE APPLICATIONS

HAM A LA KING Yield: 50 – 6 oz. portions 6 lbs. ham, cooked, cubed 2 cups pepper, green, chopped, sautéed 2 cups onion, chopped, sautéed 2 cups pimiento, shredded 2 lbs. mushrooms, sliced, sautéed 1 tbs. LeGout 095 ham or Gourmet Edge Ham Base 2½ gallons LeGout Cream Soup, prepared

Method: Add green pepper, onion, pimiento mushrooms and ham to prepared cream soup (using 1- 28 oz. pack to 3-qt. water). Add ham base, mix well. Bake at 325 F for 35 minutes, serve over pasta, rice, biscuits, toast points, puff pastry shells, etc.

CHICKEN TETRAZZINI Yield: 50 – 6 oz. portions 6 lbs. chicken, cooked, diced 6 oz. pimiento, chopped 2 tbs. parsley, chopped 2½ lbs. linguine 8 oz. LeGout 095 chicken base 3 oz. olive oil 1 ½ lbs. onions, chopped fine 1 ½ lbs. mushrooms, sliced 6 oz. flour 1 gallon LeGout cream soup, made with 1½ quarts white wine, 1½ quarts water 1½ lbs. cheese, Swiss, shredded 1½ lbs. cheese, Parmesan, grated

Method: Dice chicken, add pimiento and parsley. Cook linguine 9 minutes or al dente in boiling water with chicken base (stock). Sauté onion and mushrooms in olive oil, add flour to coat vegetables. Add to cream soup, mix well. Stir in Swiss cheese gradually until melted. Add chicken mixture to sauce, toss with hot linguine. Place in full pan, top with buttered breadcrumbs and grated Parmesan cheese. Bake at 325 F for 35 – 40 minutes or until thoroughly heated.

6 CREAM SOUP BASE APPLICATIONS

TURKEY TETRAZZINI Yield: 50 portions 6 lb. turkey, cooked, diced 6 oz. pimiento, chopped 2 tbs. parsley, chopped 2½ lb. linguine 2½ gallons water, boiling 8 oz. LeGout 095 Chicken Base 3 oz. olive oil 1½ lbs. onions, chopped fine 1½ lbs. mushrooms, sliced 6 oz. flour 1 gallon plus 3 cups LeGout Cream Soup, made with 1½ quarts white wine, 1½ quart water 1½ lb. cheese, Swiss, shredded 1½ lb. cheese, Parmesan, grated

Method: In large mixing bowl, add turkey, add pimiento and parsley. Cook linguine 7 minutes or al dente in boiling water with Chicken Base (stock). Sauté onion and mushrooms in olive oil; add flour to coat vegetables. Add to cream soup mix well. Stir in Swiss cheese gradually until melted. Add turkey, pimiento, parsley to sauce, toss with hot linguine. Place in full pan, top with buttered breadcrumbs and grated Parmesan cheese. Bake at 325 F for 35 – 40 minutes or until thoroughly heated.

TURKEY (CHICKEN) CASSEROLE Yield: 50 – 6 oz. portions 8 lbs. turkey, cooked, diced 2½ cups onion, chopped, sautéed 2-lbs. celery, chopped, sautéed 2 lbs. mushrooms, sliced, sautéed 1 tsp. pepper, black 1-quart mandarin oranges, drained, chopped 4 oz. LeGout Orange Juice base 2 lbs. almonds or cashews, toasted, chopped 1 tbs. LeGout 95 chicken or Gourmet Edge Turkey Base 2½ gallons LeGout Cream Soup, prepared

Method: Add all ingredients (except nuts) to prepared cream soup, mix well. Transfer to greased, full deep pan, top with nuts. Bake at 350 F for 30 minutes. Optional: Add 4 oz. dry, white wine to prepared cream soup.

7 CREAM SOUP BASE APPLICATIONS

TURKEY (CHICKEN) NOODLE CASSEROLE Yield: 50 – 6 oz. portions 8 lbs. turkey, cooked diced 3 lbs. pasta (cooked in LeGout 095 Chicken Base) 2½ cups onion, chopped, sautéed 2 lbs. celery, chopped, sautéed 2 lbs. mushrooms, sliced, sautéed 1 tsp. pepper, black 1 quart mandarin oranges, drained, chopped 4 oz. LeGout orange juice base 2 lbs. almonds or cashews, toasted, chopped 1 tbs. LeGout 095 chicken or Gourmet Edge Turkey Base 2½ gallons LeGout Cream Soup prepared

Method: Add all ingredients (except nuts) to prepared Cream Soup, mix well. Transfer to greased, full deep pan, top with nuts. Bake at 350 F for 30 minutes. Optional: Add 4 oz. dry, white wine to prepared Cream Soup.

CHICKEN RICE CASSEROLE Yield: 50 – 6 oz. portions 2½ lbs. rice, white 2 quarts chicken stock (LeGout 095 Chicken Base) 1 cup onion, diced 1 cup celery, chopped 1½ lbs. mushrooms, sliced 6 oz. butter, clarified 1 gallon cream soup, prepared 6 oz. almonds, slivered 4 oz. pimiento, chopped 9 oz. Kellogg’s Corn Flake crumbs 3 oz. butter, melted 1 cup Cheddar cheese, shredded

Method: Cook rice in chicken stock. Sauté onion, celery and mushrooms in clarified butter and add to prepared cream soup. Add almonds and pimientos slowly to mixture. Add rice slowly, mix well, and place in greased full pans (deep). Combine corn flake crumbs with melted butter and cheddar cheese, sprinkle over mixture. Bake at 350 F for 1 hour or until heated throughout.

8 CREAM SOUP BASE APPLICATIONS

BEEF STROGANOFF Yield: 2 gallons 10 lbs. round steak, ¼” strips or ground beef 3 cups onions, diced 1½ cup butter, clarified 2½ quarts beef stock (LeGout 095 Beef Base) 3 lbs. mushrooms, sliced 1 cup LeGout Cream Soup, undiluted 2 quarts sour cream 4½ lbs. pasta 4½ gallons LeGout 095 Chicken Stock ¼ cup oil

Method: Brown round steak or ground beef with onions in 1-cup butter over high heat. Add beef stock, simmer 40 – 45 minutes or until meat is tender. Sauté mushrooms in ½ cup butter and add to meat mixture. Add Cream Soup Base to mix to sour cream, mix well. Add meat mixture just prior to serving. Cook and stir until thickened. Thin (if necessary) with beef stock to attain proper consistency. Cook pasta in LeGout Chicken Stock for 10 minutes or until al dente. Drain noodles; coat with oil to prevent sticking. Serve 4 oz. noodles with 6-oz. stroganoff portion.

SCALLOPED POTATOES Yield: 50 – 4 oz. portions 15 lbs. potatoes, peeled, blanched, slice ¼” 1 ½ cup pepper relish 1 quart LeGout Cheese Sauce 6 oz. Kellogg’s Corn Flake crumbs 2 oz. butter, melted 1 gallon LeGout Cream Soup, prepared

Method: Place potatoes in well-greased full shallow (2”) pans. In separate large mixing bowl, add Cream Soup, pepper, relish, and LeGout Cheese Sauce, mix well and pour over potatoes. Top with corn flake crumbs, soaked in butter. Bake at 350 F for 1 hour and 15 minutes.

SCALLOPED POTATOES WITH HAM Yield: 50 – 6 oz. portions 5 lbs. ham, cooked, cubed ½” 15 lbs. potatoes, peeled, blanched, slice ¼” 2 cups pepper relish 1½ quarts LeGout Cheese Sauce 1 tbs. LeGout 095 ham base, dissolved in equal amount of hot water to make paste 6 oz. Kellogg’s Corn Flake crumbs 2 oz. butter, melted 2 cups cheese, Parmesan, Cheddar or Swiss, shredded 2 lb. onion, rings, uncooked 1 gallon LeGout Cream Soup, prepared

Method: Place potatoes and ham in well-greased full shallow (2”) pans. In separate large mixing bowl, add cream soup, ham paste, pepper relish and LeGout cheese sauce, mix well and pour over potatoes. Top with corn flake crumbs mixed with melted butter, onion rings, Parmesan, Cheddar or Swiss, etc. Bake at 350 F for 1 hour and 15 minutes.

9 CREAM SOUP BASE APPLICATIONS

SCALLOPED CORN Yield: 50 - 4 oz. port. 2 #10 cans corn, whole kernel, drained 1 quart LeGout Cream Soup, prepared 1 tsp. LeGout 095 chicken base 14 oz. Kellogg’s Corn Flake crumbs 1 cup LeGout Pepper Relish

Method: Prepare cream soup using 28-oz. mix to 3 quarts water ratio, add chicken base, and stir well. Add corn, pepper relish, half of the corn flake crumbs, mix well all ingredients, place in greased full pan, top with remaining corn flake crumbs. Bake at 350 F for 35 minutes.

GREEN PEPPERCORN CREAM SAUCE Yield: 1 gallon, 64 – 2 oz. port. 2 oz. clarified butter or olive oil ½ cup shallots, minced 1 cup Vermouth 1 gallon chicken stock 1 cup green peppercorns (brine pack) ½ cup thyme, fresh, minced ½ cup Dijon mustard 3 qt. LeGout Cream Soup, prepared with 28 oz. mix to 3 qt. water ratio 2 oz. LeGout 095 ham or gourmet edge pork base

Method: Add olive oil to pre-heated large saucepan, sauté shallots over medium high heat for 2 – 3 minutes, add vermouth, boil until reduced by ¾, add stock, peppercorns, thyme, boil 10 minutes (whisk frequently) or until reduced by ¾. Whisk in mustard, Cream Coup, turn heat down, let thicken, serve immediately or old in bain-marie or steam table at 165 F. DO NOT BOIL. Great with pork.

SPINACH SOUFFLE Yield: 48 – 4 oz. port. 1¼ sour cream 1½ quarts LeGout Cream Soup, prepared 6 lbs. spinach, frozen, chopped (thawed, drained) 1½ cups onion, diced 1½ tbs. nutmeg 18 eggs, separated

Method: Add sour cream to cream soup. In separate bowl mix spinach, onions, nutmeg and beaten egg yolks. Mix all ingredients well and add to cream soup-sour cream mixture. In separate bowl, beat 18 egg whites until stiff, fold lightly into spinach mixture. Add to ungreased full shallow pans. Set pans into larger pans (double boiler (water bath) method). Bake at 350 F for 40 minutes or until soufflé is set.

10 CREAM SOUP BASE APPLICATIONS

CREAMED ASPARGUS Yield: 40 – 3-oz. port. 10 lbs. asparagus (cut off tough stems) 2 lbs. onions, diced, sautéed 1½ gallons chicken stock (LeGout Chicken Base) 1¼ quarts LeGout Cream Soup, prepared white pepper to taste

Method: Blanch asparagus 15 – 20 minutes in chicken stock, drain well. Prepare cream soup with 1 – 28 oz. pack to 3 quarts water ratio. Place asparagus in full shallow pan, pour cream soup mixture over asparagus, add white pepper to taste. Top with breadcrumbs, if desired.

BEEF STROGANOFF Yield: 2 gallons 10 lbs. round steak, ¼” strips or ground beef 3 cups onions, diced 1½ cups butter, clarified 2½ quarts beef stock (LeGout 095 beef base) 3 lbs. mushrooms sliced 1 cup LeGout cream soup, undiluted 2 quarts sour cream 4½ lbs. pasta 4½ gallons LeGout 095 chicken stock ¼ cup oil

Method: Brown round steak or ground beef with onions in 1-cup butter over high heat. Add beef stock, simmer 40-45 minutes or until meat is tender. Sauté mushrooms in ½ cup butter, add to meat mixture. Add Cream Soup Base mix to sour cream, mix well. Add meat mixture just prior to serving. Cook and stir until thickened. Thin (if necessary) with beef tock to attain proper consistency. Cook pasta in LeGout chicken stock for 10 minutes or until al dente. Drain noodles; coat with oil to prevent sticking. Serve 4 oz. noodles with 6-oz. stroganoff portion.

SCALLOPED POTATOTES Yield: 50 – 4 oz. port. 15 lbs. potatoes, peeled, blanched, slice ¼” 1½ cup pepper relish 1 quart LeGout Cream Sauce 6 oz. Kellogg’s Corn Flake crumbs 2 oz. butter, melted 1 gallon LeGout Cream Soup, prepared

Method: Place potatoes in well-greased full shallow (2”) pans. In separate large mixing bowl, add cream soup, pepper relish and LeGout cheese sauce, mix well and pour over potatoes. Top with corn flake crumbs, soaked in butter. Bake at 350 F for 1 hour and 15 minutes.

11 CREAM SOUP BASE APPLICATIONS

SCALLOPED POTATOES WITH HAM Yield: 50 – 6 oz. port. 5 lbs. ham, cooked, cubed ½” 15 lbs. potatoes, peeled, blanched, slice ¼” 2 cups pepper relish 1½ quarts LeGout Cheese Sauce 1 tbs. LeGout 095 ham base, dissolved in equal amount of hot water to make paste 6 oz. Kellogg’s Corn Flake crumbs 2 oz. butter, melted 2 cups cheese, Parmesan, Cheddar or Swiss, shredded 2 lbs. onion, rings, uncooked 1 gallon LeGout Cream Soup, prepared

Method: Place potatoes and ham in well-greased full shallow (2”) pans. In separate large mixing bowl, add cream soup, ham paste, pepper relish and LeGout Cheese Sauce, mix well and pour over potatoes. Top with corn flake crumbs mixed with melted butter, onion rings, Parmesan, Cheddar or Swiss, etc. Bake at 350 F for 1 hour and 15 minutes.

SCALLOPED CORN Yield: 50 – 4 oz. port. 2 # 10 cans corn, whole kernel, drained 1 quart LeGout Cream Soup, prepared 1 tsp. LeGout 095 chicken base 14 oz. Kellogg’s corn flake crumbs 1 cup LeGout pepper relish

Method: Prepare cream soup using 28-oz. mix to 3 quarts water ratio, add chicken base, and stir well. Add con, pepper relish, half of the corn flake crumbs, mix well all ingredients, place in greased full pan, top with remaining corn flake crumbs. Bake at 350 F for 35 minutes.

GREEN PEPPER CORN CREAM SAUCE Yield: 1 gallon, 64 – 1 oz. port. 2 oz. clarified butter or olive oil ½ cup shallot, minced 1 cup Vermouth 1 gallon chicken stock 1 cup green peppercorns (brinepack) ½ cup Thyme, fresh, minced ½ cup Dijon mustard 3 qt. LeGout Cream Soup, prepared with 28 oz. mix to 3 qt. water ratio 2 oz. LeGout 095 Ham or Gourmet Edge Pork Base

Method: Add olive oil to pre-heated large saucepan, sauté shallots over medium high heat for 2-3 minutes, add Vermouth, boil until reduced by ¾, add stock, peppercorns, thyme, boil 10 minutes (whisk frequently) or until reduced by ¾. Whisk in mustard, cream soup, turn heat down, let thicken, serve immediately or hold in bain-marie or steam table at 165 F. DO NOT BOIL. Great with pork.

12 CREAM SOUP BASE APPLICATIONS

CREAMED SPINACH Yield: 50 – 3 oz. port. 12 lbs. spinach, fresh, cut steams and roots off 3 gallons ham stock White pepper to taste 1½ oz. LeGout 095 or Gourmet Edge Ham Base 2 quarts LeGout Cream Soup, prepared

Method: Steam or boil spinach in ham stock, drain well. In full shallow pan, add cream soup; season with white pepper and salt.

CHICKEN, TURKEY, HAM, TUNA SOUFFLE Yield: 48 – 6 oz. port. 7 lbs. chicken (ham, tuna, turkey), diced, cooked 24 eggs, separated 1 lb. Kellogg’s Corn Flake Crumbs 3 cups onions, diced, sautéed 2 ½ quarts LeGout Cream Soup, prepared (cook until thick)

Method: Add chicken (ham, tuna, and turkey), onions and cream soup to beaten egg yolks and corn flake crumbs. Beat egg whites until peaks form, fold lightly into chicken mixture, scale into full pans. Place pans in larger pans of hot water. Bake at 325 F for 1 hour, double boiler method or until soufflé is set. Cut into 24 portions (4X6). Serve immediately with mushroom sauce.

PORK CHOPS WITH (APPLE CIDER) CREAM SAUCE Yield: 50 chops 17 lbs. pork chops cut 3 per lb. 12 oz. flour, AP 8 oz. LeGout 095 or Gourmet Edge Ham (Pork) Base 1 oz. garlic powder 1 tbs. black pepper 6 eggs, beaten 3 cups milk 1½ lbs. Kellogg’s Corn Flake crumbs 8 oz. shortening, melted 2 quarts LeGout Cream Soup, prepared 1½ cups LeGout Apple Juice Base 2 oz. Apple Brandy 1 tsp. tarragon 1 tbs. cinnamon

Method: Make paste with ham (pork) base and 1 cut hot water. Lightly rub each chop with ham (pork) base mixture. Season chops with flour, salt, garlic powder and black pepper. Combine eggs with milk. Dip chops in egg-milk mix, roll in corn flake crumbs, and place on lined sheet pans. Pour shortening over chops. Bake at 350 F until thoroughly cooked, about 1 hour. In separate bowl, add cream soup, apple juice base, apple brandy, tarragon, and cinnamon. Mix well. Place in saucepan, heat to simmer, cook 10 minutes. DO NOT BOIL. Pour sauce over chops, cover pan, and keep warm until service.

13 CREAM SOUP BASE APPLICATIONS

RAREBIT SAUCE Yield: 50 – 4 oz. port. 1 gallon LeGout Cream Soup, prepared 4 lbs. Cheddar Cheese, shredded 2 tbs. Worcestershire Sauce 2 tbs. mustard, dry 1 tbs. Tabasco Sauce ½ cup red wine (or beer)

Method: Add cheddar cheese, Worcestershire sauce, mustard, Tabasco, and red wine (or beer). Serve over toast points.

CREAMY TUNA (NOODLE) CASSEROLE Yield: 50 – 4 oz. port. 9 eggs, hard-boiled, peeled, chopped coarsely 3 quarts LeGout Cream Soup, prepared 6 oz. pepper, green, chopped, sautéed 6 oz. pepper red, chopped, sautéed 6 oz. Kellogg’s Corn Flake crumbs 3 oz. clarified butter ½ cup LeGout Pepper Relish 4 tbs. Worcestershire Sauce ½ tbs. Tabasco Sauce 5½ lbs. tuna flaked and drained.

Method: Prepare cream soup using 28-oz. mix to 3 quarts water ratio. Add peppers, pepper relish, Worcestershire Sauce and Tabasco to Cream Soup, mix well all ingredients. Add tuna and hard cooked eggs, place in full deep pans, top with crumbs, bake at 375 F for 25 minutes. Serve over pasta, biscuits, toast points, etc. Option 1: Add 3 lbs. pasta cooked in 3 gallons LeGout 095 Chicken Stock. Option 2: For Creamed Tuna with Peas. Delete hard cooked eggs and green pepper; add 3 lbs. frozen green peas blanched in LeGout 095 Chicken Stock.

SALMON WITH DILL CREAM SAUCE Yield: 50 – 4 oz. port. 9 eggs, hard-boiled, peeled, chopped coarsely 3 quarts LeGout Cream Soup, prepared 6 oz. pepper, green, minced, sautéed 6 oz. pepper, red, minced, sautéed ½ cup LeGout pepper relish 4 tbs. Worcestershire Sauce ½ tbs. Tabasco Sauce 1 tbs. LeGout Seafood Base 1½ tsp. dill, fresh 5½ lbs. salmon, flaked, drained

Method: Add peppers, pepper relish, Worcestershire sauce, Tabasco and Seafood Base to Cream Soup. Mix well all ingredients. Add salmon, eggs, and dill. Reheat to serving temperature. Serve over pasta, biscuits, toast points, etc. Option: Add 3 lb. pasta cooked in 3 gallons LeGout 095 Chicken Stock.

14 CREAM SOUP BASE APPLICATIONS

TROPICAL WHITE SAUCE PIZZA WITH SIAGON DOUGH Yield: 1½ gallons Saigon Pizza Dough (see recipe) 3 quarts LeGout Cream Soup ½ cup garlic, granulated 1/3 cup LeGout pineapple juice concentrate 2 cups onions, sliced thin 1 cup LeGout pepper relish 2 oz. LeGout or Gourmet Edge Ham Base 4 cups olives ripe, sliced 2 cups green peppers, diced ¼” 3 cups ham, cooked, cubed 2 cups pineapple chunks 2 cups mushrooms, sliced 2 lbs. Mozzarella cheese, grated

Method: Prepare cream soup using 28 oz. of mix to 3 quart water. Add garlic, ham base, and pineapple juice to prepared cream soup, stir well. Hold under refrigeration. Ladle cream mixture over rolled out pizza dough, add Mozzarella, pepper relish, ham, olives, onions, mushrooms, pineapple chunks, green peppers to top of cheese. Bake at 425 F at least 15 minutes; let cool 3 – 4 minutes before cutting.

ORIGINAL SAIGON PIZZA DOUGH Yield: 8 – 16” diameter pizzas 5 ½ lbs. flour, all purpose 1 tsp. salt 2 oz. LeGout 095 or Gourmet Edge Ham Base, dissolved in 3 oz. of warm water ¼ cup (2 oz.) sugar, granulated ¾ yeast, active, dry ½ oz. malt syrup 1 quart, 3-oz. water, warm 3 oz. olive oil

Method: Place flour, salt, sugar in bowl, mix on low speed with dough hook. Soften yeast in warm water, add yeast, oil, syrup and ham base mixture to dry mix ingredients, mix on low speed to form dough. Kneed until smooth and elastic, cover bowl with film and let rest until double in size (1 ½ - 2 hours). Remove film; punch down, let rest (covered) 45 minutes. Remove dough, scale into 8 equal portions, roll each with dusted rolling pin on floured surface, place on pizza (sheet) pan, add toppings, bake at 425 F 12 – 15 minutes or until crust lightly browns and toppings are thoroughly heated. Let rest 2 – 3 minutes slicing (2x3 or 2x 4) if pans are used, 6 or 8 cut, if round pizza.

15 CREAM SOUP BASE APPLICATIONS

PUMPKIN BISQUE Yield: 3 gallons 3 oz. olive oil 2 oz. garlic 2 lbs. celery 3 lbs. onions 5 lbs. pumpkin, peeled, seeded, blanched, 1” chunks 2 gallons chicken stock ½ gallon LeGout Cream Soup, prepared 2 tsp. white pepper nutmeg, pinch pumpkin or Sunflower Seeds (garnish)

Method: In large preheated sauté pan, add olive oil, garlic, celery, onion, sauté over medium-high heat 3 minutes or until celery is tender. Make stock by adding 6½ oz. of Gourmet Edge or LeGout Chicken Base to 2 gallons boiling water. Add vegetable mixture simmer 5 minutes. Add blanched pumpkin to prepared cream Soup, puree (in batches) in blender, food processor, remove and add to Chicken Stock. Simmer for 10 – 15 minutes (DO NOT BOIL). Add white pepper, nutmeg. Garnish with pumpkin or sunflower seeds. Option: Serve soup in hollowed out acorn squash shells (with bottom cut flat).

TURKEY WITH TARRAGON CREAM Yield: 50 – 4 oz. portions 12½ lbs. turkey breast, cooked, sliced ¼” 3 gallons LeGout Cream Soup, prepared 1½ cup parsley, fresh ½ cup tarragon, dried ½ cup mustard, Dijon

Method: Place turkey slices on lined sheet pan, bake at 325 F for 15 minute, remove, place in full deep pan. Prepare Cream Soup per package instructions; add parsley, tarragon, and mustard. Stir well, simmer 10 minutes, pour over turkey slices, and hold warm. Serve over pasta or rice if desired.

TURKEY WITH CURREID CREAM SAUCE Yield: 50 – 4 oz. portions 12 ½ lbs. turkey, cooked, sliced ¼” 10 gallons chicken stock 3 oz. LeGout 095 Chicken Base or Gourmet Edge Turkey Base 2 gallons LeGout Cream Soup, prepared 3½ tbs. curry powder 1 tbs. lemon rind 2 cups dates ½ cup coconut, shredded 2 cups cashews 2 cups raisins 2 cups onions, green

Method: Make stock by adding 3 oz. LeGout or Gourmet Edge Chicken Base to 1 gallon boiling water, simmer 5 minutes, add to prepared LeGout Cream Soup. Add curry powder, lemon rind, dates, cashews, coconut and raisins to soup mixture. Stir well. Simmer 10 minutes (DO NOT BOIL). Serve 1 slice turkey over #12 dipper of rice with 2 oz. of sauce.

16 CREAM SOUP BASE APPLICATIONS

ALFREDO SAUCE Yield: 1 gallon 3 quarts LeGout Cream Soup, prepared 1 tbs. Garlic, granulated 1 lb. butter, unsalted, very cold 1½ tsp. nutmeg white pepper, pinch 1¾ lb. Parmesan Cheese 2-tsp. peppercorns, black, cracked.

Method: Sauté garlic in ½ oz. butter, add to Cream Soup. Heat half the Cream Soup and the butter (thinly sliced) together, mixing well, add nutmeg, white pepper. Add Parmesan to remaining (heated) cream soup, mix with soup-butter mixture, add black pepper. Serve (toss) immediately with cooked pasta.

SEAFOOD FETTUCINI Yield: 50 – 3 oz. portions 1 tbs. garlic, granulated 3 lbs. shrimp 3 lbs. crabmeat (surimi) 1½ lbs. scallops – optional 1 gallon LeGout Cream Soup, prepared 2 cups white wine, dry 3 ½ lb. fettuccini, cooked 2 tsp. parsley 2 lbs. Parmesan Cheese, grated

Method: In large stockpot, sauté shrimp and crabmeat with garlic in butter in large pan, add white wine, reduce by one-half. Add cream soup. Heat thoroughly. Add grated Parmesan and mix well. Toss with Fettuccini and parsley.

CREAMED SEAFOOD WITH VEGETABLES Yield: 50 – 5 oz. portions 2 lbs. onions, peeled, diced 2 lbs. celery, peeled, diced 2 lbs. eggplant, cleaned, cored, diced 2 lbs. broccoli, florets 2 lbs. mushrooms, fresh, sliced 2 tsp. Worcestershire Sauce 9 oz. butter, clarified 1 ½ gallons LeGout Cream Soup, prepared 5 lbs. shrimp, 31 – 35 peeled, deveined, cooked 5 lbs. surimi, diced 12 oz. Kellogg’s Corn Flake crumbs 1 tbs. LeGout Seafood Base 1 gallon LeGout Chicken Stock

Method: Blanch broccoli in Chicken Stock. Sauté onions, celery, eggplant, mushrooms in 5-oz. butter until tender, drain, remove to mixing bowl. Add prepared cream Soup, Seafood Base, mix well to incorporate. Add seafood and mix well. Place in greased full pans, top with corn flake crumbs, mixed with 4 oz. melted butter. Bake at 325 F for 25 minutes or until bubbly. 17 CREAM SOUP BASE APPLICATIONS

SEAFOOD DIVAN Yield: 50 – 4 oz. portions 3 lbs. shrimp, peeled, deveined, 31 – 35, cooked 6 lbs. surimi 1 lb. crabmeat 2 gallons LeGout Cream Soup, prepared 4 lbs. broccoli, florets 4 lbs. cauliflower, florets 2 lbs. mushrooms, sliced 8 oz. butter 2 tsp. LeGout Seafood Base 12 oz. Kellogg’s Corn Flake crumbs, optional ½ cup LeGout pepper relish Parmesan Cheese, grated

Method: Blanch broccoli, cauliflower in chicken stock. Sauté shrimp, surimi, crabmeat and mushrooms in 4 oz. Butter only until shrimp begins to turn color. Remove to mixing bowl, add Cream Soup, pepper relish, and mix well. In foil pan, line broccoli cauliflower to bottom and pour mixture over vegetables. Top with Parmesan Cheese or Kellogg’s Corn Flake crumbs mixed with 4 oz. melted butter.

LOBSTER OR SEAFOOD NEWBURG Yield: 12 servings ¼ lb. butter 3 tbs. flour 1 lb. lobster (cut in ½ inch pieces) OR 1 lb. shrimp (peeled and deveined) 1 tbs. LeGout Seafood Base ½ tsp. paprika ½ cup sherry wine 2 cups half-and-half

Method: Melt butter. Sauté lobster or shrimp in butter very quickly. Put lobster or shrimp to one side of pan. Add flour to absorb rest of butter. Add more butter, if necessary, to make a smooth paste. Add paprika and LeGout Seafood base. Mix well. Let cook, but do not let burn. Add sherry, then half-and-half. Stir into a smooth sauce. Let simmer a few minutes. Serve with rice. Serves 12.

HAM ROLL CASSEROLE Yield: 50 “Rolls” 5 lbs. broccoli, spears 5 lbs. cheese, Swiss, sliced 9 lbs. ham, cooked, sliced ½” 4 oz. LeGout Pepper Relish 5 tbs. mustard, Dijon 2 gallons LeGout Cream Soup, prepared 1 cup almonds, sliced

Method: Blanch broccoli in 3 gallons boiling chicken stock, drain, and rinse. Lay out slices of ham, place one slice of cheese on top of each ham slice, place one broccoli floret on top of cheese, roll up securely, and place seam down on greased full pan. Combine mustard, pepper relish, cream soup, stir well, pour over ham rolls, sprinkle top with almonds, bake at 325 F for 25 minutes or until “bubbly”.

18 CREAM SOUP BASE APPLICATIONS

HORSERADISH CREAM SAUCE Yield: 1 gallon 4 oz. olive oil 1½ cups mushrooms, sliced ¼” 4 tbs. garlic 3 quarts LeGout Cream Soup 2 cups horseradish, prepared 1 tsp. Tabasco Sauce

Method: Sauté garlic and mushrooms in olive oil 3 minutes over medium-high heat in large sauté pan. Add horseradish and sauté for 1 minute stirring well. Add to LeGout Cream Soup (prepared with 28- oz. mix to 3 quarts water ratio). Mix all ingredients well. Add Tabasco Sauce, keep warm but DO NOT BOIL. Use as sauce for Saigon Steak Crepes or other beef (prime rib) or vegetable dishes.

SAIGON CREPE BATTER Yield: 50 crepes 8 oz. bread flour 8 oz. cake flour 2 oz. sugar ½ oz. salt 12 oz. eggs, large (7 each) 2 lbs. milk 5 oz. oil (clarified butter) 2 oz. LeGout Orange Juice Concentrate ½ cup orange zest

Method: Sift flour, sugar, salt in mixing bowl. Add eggs and just enough of the milk to make a soft paste of the flour mix until smooth with no lumps, but do not over mix. Gradually add in the remaining milk and oil, orange juice concentrate and orange zest. Batter should be about the consistency of heavy cream. Strain if necessary to remove lumps (before adding orange zest). Dilute with milk if too thick. Rub 6 – 7” crepe pan lightly with oil and paper towel. Heat over high heat until very hot. Remove from heat and pour in 4 tablespoons of batter, quickly tilting pan to cover entire bottom of pan with very thin, light layer of crepe batter. Immediately dump or spoon out excess batter (on sides of pan) since crepe must be very thin. Return to heat for 1½ minutes or until crepe bubbles, immediately flip crepe and brown second side for 30 seconds to 1 minute. This side w/ill never be as visually attractive so first side should always be the visible side. Slide crepes onto plate; stack on top of each other until batter is one. Grease pan lightly only when necessary. Crepes may be refrigerated and used later if desired.

19 CREAM SOUP BASE APPLICATIONS

HERBED SEAFOOD CREAM SAUCE Yield: 1 gallon 3 quarts seafood stock 1 cup butter, unsalted 1 cup flour, AP 3 tbs. dill, dried 1½ tbs. tarragon 3 tbs. parsley 1 quart LeGout Cream Soup, prepared

Method: Make stock by adding 2½ oz. LeGout Seafood Base to 3 quarts boiling water. Make roux by adding flour to melted butter in large saucepan. Add stock to roux, stirring gradually, add next 4 ingredients, and stir well. Cook over medium heat 5 – 7 minutes or until sauce thickens. DO NOT BOIL.

GREEN BEAN CASSEROLE Yield: 2½ quarts 7 ½ lbs. green beans, French cut, fresh or frozen Yield: 50 – 4 oz. portions or #10 can green beans, well drained 1 ½ gallons LeGout 095 Ham Base Stock 2 cups mushrooms, fresh, sliced 3 oz. butter, clarified 1 tsp. black pepper 1 tbs. LeGout 095 or Gourmet Edge Ham Base 2 tsp. Tabasco Sauce 1 cup LeGout pepper relish 1 lb. water chestnuts 2 cups cheese, Swiss, shredded 10 oz. fried onions (canned) or pearl onions

Method: Cook green beans in Ham Stock (20 minutes fresh, 12 minutes frozen). (If using #10 green beans, see below.) In large stockpot sauté mushrooms in butter, add prepared Cream Soup, black pepper, ham base, soy sauce, and pepper relish. Add water chestnuts to soup and mushroom mixture, then add green beans mix very lightly. Pour into shallow full pans, sprinkle top with Swiss cheese and French or pearl onions. Bake at 350 F. If using #10 beans, omit this step and heat well-draining beans in 2 gallons boiling ham stock for 2 – 3 minutes, drain add to mixture as last step.

20 CREAM SOUP BASE APPLICATIONS

SAUCES

Carbonara Style – Add sautéed garlic, chopped parsley and chopped cooked bacon to prepared Cream Soup Base, heat through. Toss with hot cooked pasta. Sprinkle with grated Parmesan cheese.

Primavera – Stir grated Parmesan cheese into prepared Cream Soup Base. Add crisp-tender cooked vegetables (such as broccoli florets, sliced yellow squash, sliced green onions, green peas, red bell pepper strips); heat through. Toss with hot cooked pasta.

Zucchini-Walnut – Stir sautéed onion, garlic and shredded zucchini into prepared Cream Soup Base, heat through. Toss with hot cooked pasta, then toss in chopped, toasted walnuts (pine nuts may be substituted). Sprinkle with grated Parmesan cheese, if desired.

Curry – Add curry powder to taste to prepared Cream Soup Base. Stir in sautéed celery slices and chopped onion. Add cooked chicken, lamb, hard cooked eggs (chopped) or shrimp; heat through. Serve over rice. Offer traditional condiments such as chopped peanuts, coconut, chutney.

Mushroom – Add sautéed slice mushrooms, strips of prosciutto and sautéed minced garlic to prepared Cream Soup Base. Heat through. Toss with cooked meat-filled tortellini. Sprinkle with grated Parmesan cheese.

SOUPS

Mushroom and Sherry – Add sautéed sliced mushrooms (button and/or more exotic ones such as shitake, oyster, etc.) and sautéed minced garlic (with juices left in sauté pan) to prepared Cream Soup Base; heat through. Add splash of dry sherry to each serving.

Tomato-Basil – Add pureed canned tomatoes and basil (dried or fresh) to taste to prepared Cream Soup Base; heat through.

Potato Chowder – Add cooked diced potatoes, sautéed chopped onion and chopped cooked ham or bacon (optional) to prepared Cream Soup Base; heat through. Garnish with sliced green onion or chopped parsley.

Carrot-Thyme – Add pureed cooked carrot and thyme to taste to prepared Cream Soup Base. Heat through.

Curried Squash – Add pureed cooked butternut squash and curry powder to taste to Cream Soup Base; heat through. Garnish with very thinly sliced apple wedges.

Pea – Add pureed cooked green peas, sautéed chopped red bell pepper and chopped cooked bacon to prepared Cream Soup Base; heat through. Garnish with buttery croutons.

Summer Squash – Add pureed cooked yellow summer squash, sautéed chopped onion and 095 chicken base to taste to prepared Cream Soup Base; heat through. Garnish with sliced green onion, green part only. Alternate: Substitute zucchini for yellow squash.

21 CREAM SOUP BASE APPLICATIONS

Broccoli – Add sautéed onion, garlic, crisp-tender broccoli florets and finely chopped cooked broccoli to prepared Cream Soup Base; heat through. (For cheesy broccoli soup add shredded Cheddar cheese or American cheese to vegetables.

Vegetable Chowder – Add bite sized pieces of cooked vegetables to prepared Cream Soup Base. Season with herbs of choice.

Clam Chowder – Add diced cooked potatoes, sautéed chopped onion, celery and carrot to prepared Cream Soup Base, heat through. Stir in canned clams (substitute liquid from clams for part of water in preparation of Cream Soup Base); heat through.

Corn Chowder – Add sautéed chopped onion and cooked corn kernels to prepared Cream Soup Base; heat through. Add dried marjoram leaves to taste if desired. Garnish with chopped cooked bacon.

Chili – Add canned chopped green chives to prepared Cream Soup Base; heat through. (Heat level of chili up to individual preference.) Garnish with spoonful of salsa.

Onion – Puree sautéed chopped onion, leek (white part only), shallots and minced garlic. Add to prepared Cream Soup Base; heat through. Add white pepper to taste. Garnish with chopped green onions and croutons.

Blue Cheese with Bacon – Add sautéed chopped leek, sliced celery, and diced carrots to prepared Cream Soup Base, heat through. Add crumbled blue cheese and stir until melted. Garnish with crumbled cooked bacon and chopped parsley.

Seafood Bisque – Add sautéed chopped leek, mix in garlic, sliced mushrooms, seafood base to taste and cooked seafood of choice (scallops, shrimp, lobster, etc., in bite-size pieces) to prepared Cream Soup Base; heat through. Add dash of dry sherry to each serving. Alternate: Toss seafood mixture with hot spinach linguine.

OTHER USES

Potatoes Au Gratin –Add shredded Cheddar cheese to prepared Cream Soup Base; heat through. Pour over partially boiled sliced potatoes in baking pan. Sprinkle with buttered breadcrumbs. Bake until potatoes are tender and casserole is heated through. Alternate: Substitute vegetables of choice for potatoes.

Chicken/Turkey Pot Pie – Stir cubed cooked chicken or turkey, diced cooked carrots, green peas and sautéed onion wedges into prepared Cream Soup Base; heat through. Pour into casserole. Top with biscuits. Bake until biscuits are golden brown and casserole is bubbly.

Chicken Tetrazzini – Substitute one cup of dry white wine for part of the water in preparing Cream Soup Base. Add 095 chicken base, cubed cooked chicken, and sautéed slice mushrooms to prepared Cream Soup Base. Stir in shredded Swiss cheese until melted. Toss with hot cooked linguine. Turn into casserole. Sprinkle with buttered breadcrumbs and grated Parmesan cheese. Bake until heated through.