http://www.SundanceFoodPantry.com Food is considered by many to be the world's most valuable currency. eFoods Global offers an amazing array of delicious prepared meals from which you can begin building your personal food reserves. Their proprietary recipes are prepared from premium grade fresh raw foods and then freshly packed and time-stamped with a 15 year shelf-lfe. eFoods Global foods are convenient, affordable, closest to garden fresh and 'smart' in times such as these. Don't be caught unprepared. Order your free food now @ http://america.myefoods.com http://GlobalFoodBiz.com

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

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

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

4. Pancakes
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.
“Our family enjoys them with crisp ba-
con... sometimes we even have them for
supper.”
—Gary Hansen
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 ALLERGENS: Wheat, milk, egg, and soy.
Phosphate.

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

6. Whole Wheat Bread
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.
“There’s nothing like the smell and taste
of whole grain wheat bread just coming
out of the oven!”
—Steven Oliver
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 Malted Barley Flour, Calcium Sulfate, Ascorbic
Flour, Niacin, Reduced Iron, Thiamine Mono- Acid (Vitamin C), Calcium Peroxide, Enzymes,
nitrate, Riboflavin, Folic Acid), Wheat Gluten, Azodicarbonimide (ADA).
Brown Sugar, Sugar, Soybean Oil, Salt, Mono
and Diglycerides, Sodium Stearoyl Lactylate, ALLERGENS: Wheat and Soy.

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

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

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

10. Corn Chowder Soup
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
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.

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

12. Chicken Noodle Soup
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
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.

13. Minestrone Soup
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.
“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
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.

14. Pasta Fagioli Soup
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
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.

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

16. Au Gratin Potatoes
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
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, Oil, Hydrolyzed Corn-Soy-Wheat Protein, Onion,
Sugar, Sodium Citrate, Lecithin, Textured Vegeta- Salt, Oat Fiber, Garlic, Corn Starch, Sunflower Oil,
ble Protein (Soy Flour, Caramel Color), Soybean Tapioca Dextrin, Turmeric Extract.

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

18. Chicken Veggie Pasta Alfredo
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
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.
is made on equipment that also makes products
ALLERGENS: Wheat, Dairy, and soy. This product containing eggs, soy, wheat, dairy, and tree nuts.

19. Chili with Cornmeal Dumplings
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!
“The Cheesy Cornmeal Dumplings in
Chili is an everyday favorite around
here.”
—Randy Gage
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, Monocalcium Phosphate, Baking Soda, Sea Salt,
Folic Acid, Soybean Oil, Non Fat Dry Milk, Lactose, Sugar, Cream of Tartar, Parsley.
Sodium Caseinate, Dipotassium Phosphate, Oat
Fiber, Sodium Silicoaluminate, Sodium Acid Py- ALLERGENS: Wheat, soy, and dairy. This product
rophosphate, Sodium Bicarbonate, Corn Starch, is made on equipment that also makes products
containing eggs, soy, wheat, dairy, and tree nuts.

20. Vegetable Beef Stew
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
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.

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

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