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Table of Contents

Appetizers 2

Salads 10

Main Courses 20

Sandwiches 34

Sides 42

Fun Foods 46

Fun to make and even more fun to eat, Boars Head appetizers make great holiday heroes and wonderful warm-ups before the entre is revealed! These creative recipes are designed to keep the compliments coming, and theyre so good, the plates will certainly be kept clean.

appetizers

Spicy Potato Skins Recipe on page 6

Salami Coronet
0 Hors doeuvres 12 1 5 30 oz tsp tsp dashes cup slices cup Cream Cheese Kosher salt Black pepper Boars Head Jalapeo Pepper Sauce Commercially available sun-dried tomato pesto sauce Boars Head Hard Salami, thinly sliced Fresh chives, chopped

Horseradish Ham Spread Tropicale

2 cups or Approximately 96 Hors doeuvres 1 8 1 1 lb oz Tbsp tsp cup Boars Head Branded Deluxe Ham Canned crushed pineapple, well drained Boars Head Pub Style Horseradish Sauce Boars Head Delicatessen Style Mustard Mayonnaise

DELUXE HAM
This is where it all started over 100 years ago. To this day, our signature item is still trimmed by hand the old-fashioned way, to make it extra lean and extra special.

Using a cake mixer, whip cream cheese until fluffy. Add salt, pepper, jalapeo pepper sauce, and sun-dried tomato pesto to the cream cheese. Mix until the cream cheese is uniform in color. Using a knife, make a straight cut from the center to the outer edge of each salami slice. Roll the slice into a cone shape, and hold it upright. Using a pastry bag or a small spoon, fill the salami cone with cream cheese mixture. Garnish with chopped chives. Repeat for all salami slices. NOTE: This recipe can be made up to 2 hours in advance if stored in a tightly sealed container and refrigerated.

Puree ham in a food processor. Add pineapples, horseradish sauce, and mustard. Puree until the mixture resembles smooth paste. Add mayonnaise and mix until just combined. Serve spread with assorted crackers.

English Muffin Chicken Pizza

2 Pizzas 6 12 12 cup slices slices English muffins Commercially available tomato spaghetti sauce Boars Head Aroastica Chicken Breast Boars Head Mozzarella Cheese

Chutney Cream Cheese

 cups or  Hors doeuvres 1 1 8 lb Tbsp oz cup Cream Cheese Boars head Jalapeo Pepper Sauce Commercially available apple chutney Green onions, sliced

Preheat conventional oven to 0F. Halve each English muffin. Spread each half with  tablespoon tomato spaghetti sauce, followed by  slice of chicken. Top off with  slice of cheese. Place on baking sheet and bake for 0 minutes or until cheese is melted. If oven is not available, a front-loading toaster may be used instead.

Beat cream cheese and pepper sauce with an electric mixer until soft and fluffy. Fold in chutney and green onions by hand. Serve with toast points.

Spicy Potato Skins

6 Halves 8 3 8 tsp tsp cup oz cup slices Boars Head Bacon Medium baking potatoes Kosher salt Freshly ground black pepper Green onions, sliced Boars Head Monterey Jack Cheese with Jalapeo, shredded Sour cream (optional)

Sun-Dried Tomato Bruschetta

6 Pieces (appetizer size) 3 2 2 1 cup tsp tsp cup oz stick cloves cup cup Unsalted butter Fresh garlic Fresh sweet basil, chopped Fresh parsley, chopped 12 French bread Sun-dried tomatoes, thinly sliced Kosher salt Freshly ground black pepper Boars Head Imported Pecorino Romano cheese, grated 4 Boars Head Mozzarella Cheese, shredded Preheat oven to F. In a small pan, heat butter, garlic, basil and parsley together over medium heat until butter is completely melted. Set melted butter mixture aside. Cut French bread lengthwise. Brush melted butter mixture evenly on both cut sides of the French bread. Season with salt and pepper. Sprinkle the buttered bread evenly with Pecorino, Mozzarella and sun-dried tomatoes. Place bruschetta on a baking sheet and bake in the center of oven for 2 to  minutes. Cut bruschetta into 6 equal pieces and serve immediately.

BACON
Slowly smoked to tender perfection, Boars Head Bacon is in a class by itself. Whether served with eggs, tossed into a salad or paired with lettuce and tomato between slices of toasted bread, youll never bring home better bacon.

Cook bacon until crispy. Scrub potatoes thoroughly, and bake in 00F oven for  hour or until done. Allow potatoes to cool to the touch. Cut in half lengthwise. Carefully scoop the pulp leaving inch shell (reserve the pulp for use in another recipe or discard). Sprinkle the potato cavities with salt and pepper. Add in crumbled bacon and green onions, and top off with cheese. Place potato skins on a baking sheet and place under a broiler until cheese melts. Potato skins may be served with sour cream, if desired.

Zesty Turkey Quesadillas

2 Pieces (appetizer size) 4 6 4 2 oz oz Tbsp cup cup cup 6 soft flour tortillas Boars Head Salsalito Roasted Breast Of Turkey, sliced Boars Head Vermont Cheddar Cheese, shredded Canned green chili Green onion, sliced Chunky tomato salsa Sour cream

Chop turkey into small pieces. Divide turkey, cheese, green chili, and green onion evenly over  tortillas. Fold tortillas in half and cook in a large non-stick pan over medium-high heat. Turn the tortillas after two minutes and cook the other side 2 minutes longer. Cut into thirds; serve warm with tomato salsa and sour cream.

Waffled Ham & Cheese Minis

2 Triangles (appetizer size) 1 16 8 8 stick slices slices slices unsalted butter, softened White sandwich bread Boars Head Sweet Slice Boneless Smoked Ham, sliced Boars Head Gold Label Imported Swiss Cheese, sliced Special equipment: Large square waffle iron Preheat waffle iron on high until just beginning to smoke. Reduce heat to moderate and brush generously with some butter. Spread remaining butter on one side of  bread slices and turn slices over. Top  bread slices with  slice of ham and  slice of cheese, folding in any overhang, then top with remaining  buttered bread slices, buttered side up. Cook sandwiches in batches (number of batches will depend upon size of your waffle maker) until bread is crisp,  to 6 minutes. Assemble and cook  more sandwiches in the same manner. Just before serving, cut each sandwich into  triangles.

Queso Blanco Marinated in Fresh Herbs

 servings 12 1 2 2 1 3 oz cups Tbsp Tbsp Tbsp tsp Boars Head Queso Blanco (1 package) Olive oil Fresh Basil, coarsely chopped Fresh Cilantro, coarsely chopped Fresh Thyme, coarsely chopped Freshly ground black pepper. Medium tomatoes, sliced

SWISS CHEESE
As with all Boars Head Cheese, we use only the best ingredients, but our Gold Label Swiss is extra special its aged over 100 days, resulting in a rich, nutty flavor and a beautiful ivory color.

Place the Queso Blanco in a medium size bowl. In another bowl, combine oil, herbs, pepper. Pour the mixture over cheese. Marinate in refrigerator overnight. Drain the cheese and slice. Arrange sliced tomatoes on a platter; place the marinated cheese on top.

Spicy Dip
 6 servings 6 28 2 1 1 slices oz Tbsp tsp tsp lb loaf Boars Head Sandwich Style Pepperoni, thinly sliced Commercially available pizza sauce Fresh basil, finely chopped Crushed red pepper flakes Coarse ground black pepper Boars Head Mozzarella Cheese, cubed Ciabatta bread, cubed

Finely chop pepperoni and add to pizza sauce in a medium pot; heat until warm. Transfer pizza sauce into a crock-pot set on warm. Add basil, pepper flakes and black pepper and stir well. With a fondue fork or a long bamboo skewer, dip cheese and bread cubes into sauce and enjoy.

Lettuce delight you with a variety of delicious Boars Head salads! Say goodbye to the everyday with recipes sure to sastisfy weight watchers and lettuce lovers alike! These terrific combinations, featuring your Boars Head favorites and lesser known flavors, turn traditional salads into savory sensations.

salads

Chicken Salad with Grapes and Apple Recipe on page 17



Boars Head Buffalo Chicken Salad

 6 servings 12 3 3 3 4 1 3 1 oz oz oz stalks cup Tbsp Tbsp tsp tsp Boars Head Blazing Buffalo Style Roasted Chicken Breast, sliced thick Celery, diced Yellow onion, diced Green onion, sliced Mayonnaise Boars Head Delicatessen Style Mustard Commercially available buffalo wing sauce Hungarian Paprika Kosher salt

Spicy Orange Honey Mustard Dressing

 cups 9 cup cup oz cup tsp tsp cup Boars Head Delicatessen Style Mustard Eucalyptus honey Canned Mandarin orange segments, drained Fresh lemon juice Kosher salt Freshly ground black pepper Mayonnaise

GOLDEN CLASSIC CHICKEN

Finally, the sandwich has a chicken it can call its own. We start with hand-selected, skinless, boneless chicken breasts before oven roasting them to a delicate golden brown. Whether you like the traditional taste of our Golden Classic, or more contemporary flavors like Blazing Buffalo and Lemon Pepper , Boars Head has a chicken you can call your own, too!

Dice chicken into cubes. Mix all ingredients together. This salad may be enjoyed as is or to make sandwiches.

Place all ingredients except mayonnaise in a blender. Pure until Mandarin oranges are no longer in big chunks. Fold puree into mayonnaise until thoroughly mixed.

Mimosa Salad
  servings 4 6 11 7 4 oz oz oz oz oz cup English black walnuts Field greens salad mix Commercially available canned Mandarin orange segments, drained Commercially available canned hearts of palm, thinly sliced Boars Head Fontina Cheese, shredded Spicy Orange Honey Mustard Dressing Place walnuts on cookie sheet and toast in a preheated F oven for   minutes. Let toasted walnuts cool to room temperature. In a salad bowl, toss field greens, Mandarin orange segments, hearts of palm and walnuts. Sprinkle with shredded cheese. Serve with Spicy Orange Honey Mustard Dressing on the side.

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Boars Head Antipasto

 servings 4 4 4 4 4 2 2 12 4 16 1 oz oz oz oz oz oz oz oz oz oz Boars Head Sandwich Style Pepperoni, sliced Boars Head Genoa Salami, sliced Roasted red bell pepper, sliced Boars Head Hot Butt Cappy, sliced Boars Head Mozzarella Cheese, sliced Pitted Kalamata olives Pitted green olives Pepperoncini Commercially available Italian dressing Romaine hearts, chopped Boars Head Parmigiano Reggiano Cheese, grated

Grilled Vegetable Salad & Roast Beef

6 servings 1 1 1 2 2 2 4 6 4 12 oz oz oz oz Red bell pepper Green bell pepper Yellow bell pepper Japanese eggplant Zucchini Yellow squash Commercially available Italian Vinaigrette

DELUXE ROAST BEEF

Our delicious roast beef is great served hot or cold. Its perfectly seasoned, delivering the taste you expect from Boars Head in every bite!

Boars Head Cream Havarti Cheese with Dill Boars Head Seasoned Filet of Roast Beef, sliced thick Field greens salad mix

Julienne pepperoni, salami, hot butt cappy, Mozzarella cheese, and roasted red bell peppers. Slice olives and pepperoncini. Line a serving bowl with romaine lettuce. In a separate bowl, mix all ingredients except for parmesan cheese. Spoon antipasto into lettuce-lined serving bowl over romaine hearts and sprinkle with parmesan cheese before serving.

Roasted Corn, Pears and Bacon Salad

6  servings 8 12 4 12 oz cup tsp tsp ears cup slices Raw butter & sugar corn (yellow and white hybrid) Extra virgin olive oil Boars Head Bacon Red Anjou pears (medium) Lemon lime soda Lemon juice Kosher salt Freshly ground black pepper

Cut peppers into quarters and remove seeds. Slice Japanese eggplant, zucchini and yellow squash into thick slices. Cut cheese and beef into chunks. Toss the vegetables in vinaigrette. Remove with slotted spoon, reserving dressing. Grill vegetables for 0  minutes or until tender, turning frequently. Julienne peppers. Place grilled vegetables back into vinaigrette and refrigerate until cooled. Cover bottom of 6 salad plates with greens. Toss cheese and roast beef with grilled vegetables. Spoon salad over greens and serve.

Preheat conventional oven to 00F. Cut corn kernels from ears, coat with olive oil and roast in oven for 0 minutes. Let corn cool to room temperature. Cook bacon on medium heat until crispy and set aside. Dice Anjou pears and cut into pieces, then soak in lemon lime soda and lemon juice for  minutes. Drain pears and discard liquid. Crumble bacon into small pieces. Mix roasted corn (including oil), pears, bacon, salt and pepper. This salad may be served chilled or at room temperature.





Turkey Rotini Pasta Salad

6  servings 16 2 8 8 1 1 oz cup whole oz oz cup Tbsp Tri-color rotini pasta Olive oil Fresh fennel bulbs, julienned thin Boars Head Cracked Pepper Mill Smoked Turkey Breast, sliced thick Roasted red bell peppers Commercially available Italian Vinaigrette Fresh basil, chopped

Chicken Salad with Grapes and Apple

 servings 1 1 1 1 3 1 cup cup cup Tbsp Tbsp oz oz cup cup oz lb Mayonnaise Sour cream 10X powdered sugar Boars Head Golden Classic Oven Roasted Chicken, sliced thick Granny Smith apple Pineapple juice Seedless red grapes cut in into halves Seedless green grapes cut into halves Sweet basil, julienne Red onion, dice Celery, dice Almond slivers

CR ACKED P E P P E R M I L L TURKEY
Delicately smoked and seasoned with black peppercorns and paprika, this is one turkey that is all its cracked up to be. Serve it with a milder Boars Head Cheese such as Monterey Jack to let its flavor truly shine through.

Cook pasta according to package instructions. Drain and rinse cooked pasta under cold water until completely cooled. Coat pasta with half of the olive oil. Saut fennel in the rest of olive oil until semi soft and set aside. Cut turkey and roasted peppers into julienne. Mix all ingredients together. Serve salad chilled.

Pineapple Rice Salad with Ham

6 servings 1 1 2 1 2 2 1 cup lb Tbsp cup cup tsp tsp tsp tsp Long grain brown rice Boars Head Sweet Slice Boneless Smoked Ham, sliced thick Olive oil Chopped pineapples, drained Green onions, sliced Lime juice Lemon juice Kosher salt Crushed red pepper flakes

Place mayonnaise, sour cream and powdered sugar in a mixing bowl. With a wire whisk, mix ingredients together until smooth. Set dressing aside in a refrigerator. Cut chicken into cubes. Cut apple into cubes and soak in pineapple juice for 2 minutes, then drain and discard the juice. Mix chicken, apple, grapes, onion and celery with the dressing. Garnish with almonds and basil before serving.

Cook rice according to package instructions and transfer into a large bowl to cool. Cut ham into cubes. Mix all the ingredients together. Let salad chill for  hour before serving.

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Chicken Avocado Salad

 6 servings 1 8 4 1 2 2 cups lb oz slices cup head Boars Head Golden Classic Oven Roasted Chicken Breast, sliced thick Commercially available French dressing Boars Head Bacon, cooked and crumbled Boars Head Crumbled Blue Cheese Iceberg lettuce, shredded Ripe avocado, peeled, seeded, and sliced Tomatoes, chopped and drained Hard-boiled eggs, diced small

Gorgonzola Dressing
2 cups 1 4 1 cup cups oz tsp tsp tsp tsp tsp tsp Sour cream Mayonnaise Boars Head Crumbled Gorgonzola Cheese Dry English mustard Worcestershire sauce Granulated garlic Granulated onion Kosher salt Freshly ground black pepper

GORGONZOLA
Nothing tops a salad or stuffs a pita better than Boars Head Gorgonzola Cheese! Its aged over 90 days for a creamy texture that still crumbles easily.

Dice chicken into pieces. Mix French dressing with bacon, cheese, lettuce, chicken, and avocado. Place the chicken salad on a serving platter. Top off with chopped tomatoes and eggs.

In a medium size stainless steel mixing bowl, mix all ingredients together. Cover dressing with plastic wrap and refrigerate for 2 hours before serving.

Sopressata with Pesto Tortellini

 servings 16 6 4 4 3 4 Tbsp cup oz oz Fresh spinach tortellini Boars Head Sopressata, julienned Red bell pepper, diced small Yellow bell pepper, diced small Roma tomatoes Green onions, sliced Commercially available prepared basil pesto sauce Commercially available Italian Vinaigrette

Cook tortellini according to package instructions. Drain and rinse cooked pasta under cold water until completely cooled. Cut each tomato into  wedges. In a mixing bowl toss all ingredients together.



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Boars Head isnt just for sandwiches! Whether youre serving a sensational Sweet Slice Ham or craving a creative casserole, Boars Head premium meats make entres that are great for entertaining or great for everyday dinners. Most Boars Head products are already cooked, meaning less time in the kitchen and more time enjoying your entre!

main courses
Mustard Glazed Boars Head Ham Recipe on page 22

2

Mustard Glazed Boars Head Ham

 0 servings 5 1 3 lb cup cups Tbsp tsp Boars Head Sweet Slice Boneless Smoked Ham Water Dark brown sugar Boars Head Delicatessen Style Mustard Ground ginger

Turkey and Broccoli Rabe Soup

2  servings 4 1 1 4 1 1 oz tsp cup cup cup cup cups cup tsp Tbsp Boars Head Ovengold Turkey Breast, sliced thick Unsalted butter Yellow onion, diced small Celery, diced small Carrots, diced small Baby Portobello mushrooms, sliced Low sodium chicken stock Broccoli rabe, chopped and tightly packed White pepper Fresh lemon juice

SWEET SLICE HAM

Perfect for both special occasions and everyday celebrations, our Sweet Slice Ham is lightly smoked and has all the flavor of a bonein ham, without the bone. Its already cooked, so all you have to do is heat it up, carve it up, serve it up, and enjoy!

Remove ham from packaging and lightly score in diamond pattern with a sharp knife. Place in a shallow roasting pan. Add water to pan. In separate bowl blend brown sugar, mustard and ginger with fork. Pat a thin layer of glaze on entire surface of ham. Tent ham with aluminum foil, sealing edges tightly to the pan. Bake in preheated 2F conventional oven  minutes per pound. Remove ham  minutes before it finishes baking. Remove foil and apply additional glaze if desired. Raise oven temperature to 2F and bake uncovered for remaining  minutes.

Ham and Mushroom Broth

2  servings 1 3 4 1 1 1 1 2 tsp tsp Tbsp oz cups oz oz Mixed dried mushrooms Low sodium chicken stock Boars Head Sweet Slice Boneless Smoked Ham, sliced thick Unsalted butter Small shallot White pepper Fresh lime juice Scallions, chopped

Dice turkey into cubes. Heat butter in a medium sauce pan over medium heat. Saut onion, celery and carrots for  minutes. Add mushrooms and diced turkey; cook for 2 minutes. Add chicken stock and bring to a light boil. Mix in broccoli rabe, white pepper, and lemon juice. Cook for another 2 minutes. Serve hot.

Soak mushrooms in chicken stock for 0 minutes. Drain mushrooms and reserve the broth. Chop shallots. Julienne mushrooms. Cut ham into pieces. In a sauce pan, melt butter over medium heat. Saut shallots for  minutes. Add ham, chicken broth, mushrooms and white pepper. Bring soup to a light boil. Remove from heat. Mix in lime juice and scallions. Serve hot.

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2

Baked Mac & Cheese with Bologna

 6 servings 1 2 8 2 1 1 8 8 1 lb Tbsp oz stick cup cups tsp tsp tsp tsp oz oz cup cup Elbow macaroni Olive oil Boars Head Ring Bologna Unsalted butter All purpose flour Heavy cream Granulated onion Granulated garlic Kosher salt White pepper Boars Head Canadian Cheddar, shredded Boars Head Yellow American Cheese, sliced Green onion, sliced Unseasoned breadcrumbs

Bacon Gorgonzola Frittata

2 servings 6 2 2 6 tsp tsp cup slices Tbsp Tbsp Boars Head Bacon Yellow onion, diced Banana pepper, chopped Large eggs, beaten Kosher salt Freshly ground black pepper Boars Head Crumbled Gorgonzola Cheese

CANADIAN CHEDDAR
Imported directly from our friends to the North, this Cheddar is aged over 3 years to bring out an unrivaled sharpness. Its perfect paired with wine, sliced on a cracker, used in a recipe or just enjoyed on its own.

Preheat conventional oven to 0F. Boil macaroni according to package instructions. Drain and rinse cooked pasta under cold water until completely cooled. Coat pasta with olive oil and set aside. Cut bologna into chunks or smaller. In a tall sauce pan, melt butter over medium-high heat. Whisk in flour and cook for  minute. Add cream, onion, garlic, salt and pepper. Keep whisking and cook for  minutes. Turn heat to medium and add cheese a little bit at a time. Keep whisking and cook until cheese is completely melted. Add cheese sauce and bologna to cooked macaroni. Spray a 0 x 2 x 2 roasting pan with a nonstick spray. Place macaroni mix in the pan and top off with green onions and breadcrumbs. Cook in oven for 0 minutes. Raise oven temperature to F and cook for an additional 0 minutes to brown the top.

Pre-heat conventional oven to 2F. Cut bacon into small pieces. Cook bacon in an  non-stick frying pan over medium heat for  minutes. Drain off excess fat. Add onions and peppers to the bacon and cook for 2 minutes. Beat eggs, salt and pepper until thoroughly mixed. Add beaten eggs mixture to frying pan and cook for 2 minutes, continually moving the raw eggs to bottom of the pan. Sprinkle with Boars Head Crumbled Gorgonzola Cheese. Wrap handle of frying pan with aluminum foil, and place pan in oven. Bake for 6 minutes or until desired doneness.

Feta, Banana Pepper and Chives Scrambler

2 servings 6 3 2 2 Tbsp Tbsp tsp tsp oz tsp Unsalted butter Large eggs, beaten Banana peppers, sliced Fresh chives, chopped Kosher salt Freshly ground black pepper Boars Head Crumbled Feta Cheese

Heat butter in a non-stick saut pan over medium heat. Add eggs, banana peppers, and chives. Season with salt and pepper. Scramble the egg mixture and cook to desired doneness. Fold in the cheese and serve hot.

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2

Pesto Parmesan Ham Breakfast Wrap

2 servings 4 1 2 1 6 2 4 tsp tsp oz oz tsp tsp oz Boars Head Pesto Parmesan Oven Roasted Ham, sliced Unsalted butter Fresh shallots, chopped Roasted red bell pepper, chopped Large eggs, beaten Kosher salt Freshly ground black pepper Boars Head Mozzarella cheese, shredded 6 whole wheat tortillas

Spicy Turkey and Eggplant Casserole

 servings 1 1 3 15 4 1 4 4 Tbsp oz oz tsp oz oz lb Boars Head Salsalito Roasted Breast of Turkey, sliced thick Medium eggplant Olive oil Commercially available spaghetti sauce Pitted green olives, sliced Ground cumin Boars Head Colby Jack Cheese, shredded Boars Head Monterey Jack Cheese with Jalapeo, shredded

SALSALITO TURKEY
Coated with our own special salsa blend of jalapeo peppers, onion, sun dried tomato, cilantro and spices, this unique turkey is a true taste sensation. It adds a Southwestern flair and a little heat to everything it touches!

Cut ham into small pieces. Heat butter in a non-stick saut pan over medium heat. Saut shallots and roasted red bell peppers for  minute. Add the ham and eggs. Season with salt and pepper. Scramble to desired doneness. Fold cheese into the scrambled eggs. Divide equal amounts of scrambled egg mixture on tortillas, then roll them up and enjoy!

Cheaters Beef Stroganoff

 servings 5 1 2 1 10 8 oz lb Tbsp cup tsp tsp cup oz cup oz Egg noodles Boars Head Deluxe Roast Beef, sliced thick Unsalted butter Yellow onion, chopped Kosher salt Freshly ground black pepper Button mushrooms, sliced Canned cream of mushroom soup Water Sour cream

Preheat conventional oven to F. Cut turkey into cubes. Peel and cut eggplant into slices. Arrange eggplant slices in the bottom of lightly greased wide casserole dish and drizzle with olive oil. Bake eggplant for  minutes. While eggplant is baking, mix spaghetti sauce, olives and cumin in a sauce pan. Heat until thoroughly warmed. Remove eggplant from oven and pour sauce over the top. Evenly distribute turkey over the sauce and cover with shredded cheeses. Place casserole back in oven and bake for another 0 minutes.

Cook noodles according to package instructions. Drain and set cooked noodles aside. Cut beef into cubes. Melt butter in a large skillet over medium heat. Saut onion for  minutes or until tender. Add beef, salt, pepper and mushrooms. Saut for  minute. Stir in cream of mushroom soup and water. Simmer for 0 minutes, stirring occasionally. Add sour cream and mix well. Serve over noodles.

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2

Bar-B-Q Chicken and Potato Hash

 6 servings 12 4 16 1 oz Tbsp cup cup cup oz tsp tsp Boars Head Bar-B-Q Sauce Basted Chicken Breast, sliced 1/8 thick Unsalted butter Yellow onion, diced small Green bell pepper, diced small Red bell pepper, diced small Frozen shredded hash brown potatoes Kosher salt Black pepper

Quick Smokey Chicken A La King

2 servings 8 2 2 1 2 oz Tbsp Tbsp cup cup cup cups tsp tsp Boars Head Hickory Smoked Chicken Breast, sliced thick Unsalted butter All purpose flour Button mushrooms, sliced Frozen green peas Chicken stock Heavy cream Kosher salt White pepper

A R OA S T I C A CHICKEN
We created both the word Aroastica as well as the special blend of seasonings that makes this chicken such a distinctive delight! The creative assortment of seasoning gives Aroastica its rotisserie-style taste, and like our other chickens, its slowly oven roasted to perfection.

Dice chicken into 2 cubes. Melt butter in a large non-stick skillet over medium heat. Cook chicken, onion, peppers and potatoes for  20 minutes or until potatoes are tender. Season chicken potato hash with salt and pepper. Serve for breakfast with eggs.

Beef Creole
 servings 8 1 2 1 1 2 cups lb Tbsp cup cup cup cups cup tsp Cooked rice Boars Head Cajun Style Seasoned Eye Round, sliced thick Olive oil Yellow onion, thinly sliced Green bell pepper, thinly sliced Celery, thinly sliced Roma tomatoes, chopped Chicken stock Boars Head Jalapeo Pepper Sauce

Cut chicken into cubes. Melt butter in a large skillet over medium heat. Add flour and keep stirring until smooth. Add chicken stock, mushrooms, peas, chicken, cream, salt, and pepper, stirring constantly. Cook until sauce thickens and bubbles. Serve with puffed pastry or toast points.

Cook rice according to package directions and set aside, keeping warm. Cut beef into cubes. Heat olive oil in a large non-stick skillet over medium-high heat. Saut onion, peppers and celery for  minutes. Add beef, tomatoes, chicken stock and pepper sauce. Reduce heat to medium-low and simmer for 0 minutes. Serve over rice.

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29

Aroastica Penne

2 servings 6 6 1 5 2 2 4 2 1

Spicy Rice with Smoked Sausage and Kidney Beans

  servings 4 2 2 1 15 cups stick cup tsp cup oz Boars Head Hot Smoked Sausages Low sodium chicken stock Unsalted butter Commercially available canned tomato sauce Blackening spice or Cajun spice Converted rice Canned Kidney beans, drained and rinsed

HOT SMOKED SAUSAGE

Select cuts of pork and beef are blended with real spices and crushed red peppers for a fiery flavor that will tantalize the tastebuds! Its great on the grill, and can be heated up even further with Boars Head DeliStyle Mustard, or cooled down with a Havarti Cheese topping.

oz oz cup tsp tsp Tbsp Tbsp tsp tsp cup cup

Penne pasta Aroastica Seasoned Chicken Breast, sliced thick Plum tomatoes, chopped Extra virgin olive oil Fresh garlic, chopped Fresh shallots, chopped Fresh basil, coarsely chopped Kosher salt Freshly ground black pepper Button mushrooms, sliced Chicken stock

Cook pasta according to package instructions. Drain cooked pasta and rinse under cold water until completely cooled. Transfer pasta to a bowl, coat with  teaspoon of olive oil and set aside. Dice chicken into cubes. Mix tomatoes, garlic, shallots, basil, salt, and pepper together. Set the mixture aside. Heat olive oil in a large saut pan over medium-high heat. Saut diced chicken, mushrooms, and tomato mixture for  minutes. Add chicken stock and cook for  minute. Toss in cooked pasta and serve hot.

Cut sausage into thick slices. In a tall sauce pan bring chicken stock, tomato sauce, blackening spice and butter to a boil. Stir in sausage, rice and kidney beans. Reduce heat to low. Cover pot and cook for 20 minutes or until liquid is absorbed. Fluff with fork before serving.

Peppercorn Mustard Filet Mignon

 servings 4 2 1 2 4 Tbsp tsp tsp Tbsp 8 oz filet mignon Boars Head Delicatessen Style Mustard Kosher salt Fresh rosemary, chopped Cracked black peppercorn

Rub each steak with mustard, salt, rosemary and peppercorns. Grill to the desired tenderness. Serve with Fancy Green Beans and Butterkse Mashed Potatoes (see Sides section).

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Turkey A La Veracruz
 servings 16 2 2 1 2 1 8 oz Tbsp cups Tbsp cup cups cup tsp Tbsp cups Boars Head Ovengold Roast Breast of Turkey, sliced thick Olive oil Yellow onion, sliced Garlic, chopped Green olives, sliced Roma tomatoes, chopped Chicken stock Crushed red pepper flakes Lemon juice Cooked rice

Cheesy Meatloaf
6 servings 2 1 1 4 2 2 6 tsp tsp tsp oz cup lbs cup cup cup cup Meatloaf mix (beef, pork and veal) Cooked plain oatmeal Yellow onion, finely chopped Fresh flat leaf parsley, finely chopped Soy sauce Large eggs Garlic, finely chopped Dried thyme Black pepper, freshly ground Boars Head Queso Blanco Semi-Soft White Cheese Ketchup

OVENGOLD TURKEY
Made of solid white meat turkey breast, coated in seasonings and oven roasted to a delicious golden brown, Ovengold Turkey is a turkey unmatched in quality; in fact, we even branded it so you always know youre getting the real deal. Rich in protein, low in fat, and high in taste!

Cut turkey into cubes. Heat oil in a large non-stick skillet over medium-high heat. Saut onion for 2 minutes. Add turkey, garlic, olives, tomatoes, chicken stock, pepper flakes, and lemon juice. Reduce heat to medium-low and simmer for 0 minutes. Serve with hot rice.

White Chicken Pizza

  servings 8 1 1 1 8 8 8 cup cup oz oz oz oz Boars Head Golden Classic Oven Roasted Chicken Breast, sliced thick 14 pre-baked pizza crust Commercially available Alfredo sauce Button mushrooms, sliced Artichoke hearts, quartered Boars Head Mozzarella cheese, shredded Boars Head Picante Provolone Cheese, shredded

Place oven rack in middle position and preheat to 0F. In a large bowl, mix together all ingredients except Queso Blanco and ketchup until well combined. Transfer 4 of the mixture to a  x 9 metal baking dish. Layer half of the Queso Blanco on top of the mixture. Place another 4 of the mixture over the cheese and continue layering with the rest of Queso Blanco and meatloaf mixture. Spread ketchup over meatloaf and bake  hour.

Preheat conventional oven to 0F. Cut chicken into cubes. Place pizza crust on an ungreased cookie sheet. Spread Alfredo sauce over the top surface of pizza crust. Arrange layers of chicken, mushrooms, artichoke hearts and cheeses on pizza. Bake pizza in oven for  0 minutes or until cheese is melted and bubbly.

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Rancher Beef Pita Recipe on page 36

Nothing is better between bread, wrapped or rolled, than Boars Head meats and cheeses! The odds are stacked in your favor when its Boars Head youre piling high. And though a Boars Head sandwich is great with condiments and toppings, the delectable taste of our quality meats and cheeses means that nothing else is required!

sandwiches



Rancher Beef Pita

 Sandwiches 2 12 4 8 16 4 oz oz slices slices oz Whole-wheat pita bread Boars Head Seasoned Filet of Roast Beef, sliced Fresh alfalfa sprouts, washed and drained Red tomatoes Cucumber Peppercorn ranch dressing

The Mediterranean
 Sandwich 1 2 2 2 2 2 2 slices slices oz oz oz oz oz oz oz 6 crusty hoagie roll Mayonnaise Prepared sun dried tomato spread Boars Head Hot Butt Cappy, sliced Boars Head Genoa Salami, sliced Boars Head Deluxe Roast Beef, sliced Sliced hot cherry peppers Shaved red onions Green leaf lettuce leaves Red tomato Boars Head Picante Provolone Cheese

BOLOGNA
Boars Head has created a variety of bolognas to please every palate and all are made from select cuts of pork and beef, without fillers or by-products. Whether served to a child with the sweet taste of our Honey Mustard spread over it, or enjoyed by adults with the more mature flavor of our Deli-Style Mustard, our bologna is both for kids and for the kid in all of us.

Cut pita bread in half and form a pocket in each. Divide roast beef, alfalfa sprouts, tomatoes, and cucumbers equally among pockets. Drizzle with ranch dressing.

Slice the hoagie roll in half lengthwise. Spread mayonnaise on bottom layer of bread and sun dried tomato spread on the top half. Layer cappy, salami, roast beef, cherry peppers, onions, lettuce, tomatoes and cheese on bread. Crown the sandwich. Serve with a Boars Head Pickle Spear.

Barbecue Bologna Sandwich

 Sandwiches 4 4 8 4 slices oz oz Boars Head Pork and Beef Bologna, cut thick Boars Head Sweet and Mild Gourmet Barbecue Sauce Prepared creamy cole slaw Onion rolls

Grill bologna slices over hot charcoal or indoor grill. Baste with barbecue sauce until bologna is heated throughout. Cut onion rolls and place bologna slices on top of bottom half. Top with cole slaw and crown with other half of roll. Enjoy!

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Aroastica Chicken Wrap

2 Sandwiches 4 1 2 2 8 4 4 2 oz oz oz

Lemon Jack Baguette

 Sandwiches 1 1 16 1 1 1 4 tsp oz head oz cup French Baguette Green leaf lettuce Boars Head Lemon PepperTM Seasoned Chicken Breast, sliced Prepared creamy coleslaw Large yellow tomato, sliced Salt free lemon pepper seasoning Boars Head Monterey Jack Cheese, sliced

Onions, sliced thick Olive oil 12 round whole-wheat wrap Prepared guacamole Boars Head Aroastica Seasoned Chicken Breast, sliced Boars Head Monterey Jack Cheese with Jalapeo Red tomato Shredded iceberg lettuce

MONTEREY JACK WITH JALAPEO

We added jalapeos to our semi-soft Monterey Jack Cheese, giving the usually mild flavor a little added bite! This fresh-tasting cheese is a great sandwich companion, and its also the best thing to happen to a plate of nachos!

Tbsp

slices slices oz

Saut onions in olive oil over medium heat for  minutes. Lay whole wheat wraps flat on a work surface. Spread guacamole on half of the wrap closest to you. Evenly divide chicken, onions, cheese, tomatoes and lettuce on each wrap. Fold the left and right side of wraps inward. Roll the wraps like burritos. Cut the wraps in half diagonally and serve.

Slice bread in half lengthwise. Layer lettuce on the bottom slice of bread, then chicken and coleslaw. Sprinkle coleslaw with lemon pepper seasoning. Top the coleslaw with tomato slices and cheese. Crown the sandwich. Cut baguette into 4 equal portions and serve.

Not Your Daddys BLT

 Sandwiches 8 2 4 16 4 slices Tbsp slices oz Crusty sourdough bread Mayonnaise Red leaf lettuce leaves Boars Head Bacon, cooked crispy Sun-dried tomatoes, julienned

In a toaster oven, toast bread until golden brown. Spread mayonnaise on  slices of bread. Top with  lettuce leaf,  slices of bacon and  tablespoon of sun-dried tomato on bread. Crown with remaining bread.



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Onion Turkey Panini

 Sandwich 1 1 4 1 oz oz slice oz oz Onion roll Commercially available Thousand Island dressing Boars Head Ovengold Roast Breast of Turkey, sliced Boars Head Baby Swiss Cheese Shaved red onion Roasted red bell pepper

Londonport Dip

 Sandwiches 16 1 1 16 8 oz oz oz tsp

LONDONPORT ROAST BEEF

This chef-inspired recipe was created with a skillful combination of Port Wine, herbs and spices, and then stung with just a touch of honey for an extra hint of sweetness. Perfect sliced thick as an entre or stacked on a sandwich.

Beef consomm Chopped fresh garlic French baguette Boars Head Londonport Top Round Roast Beef, sliced Roasted onions

Cut onion roll in half. Spread Thousand Island dressing on top and bottom layer of roll. Pile turkey, cheese, onion and roasted pepper on bottom half of roll. Crown the sandwich. Heat in microwave for 0 seconds. Grill on sandwich press for  minute. If sandwich press not available, grill in non-stick pan, turning once.

In a small sauce pan, heat beef consomm and garlic over medium heat and keep warm. Slice baguette lengthwise way through. Dip roast beef into warm consume and place on baguette. Top off with roasted onions. Cut into  equal portions. Use remaining consomm as au jus.

Hot & Sweet Sausage Sandwich

 Sandwiches 4 4 8 8 Tbsp Tbsp Boars Head Hot Smoked Sausages Hot dog buns Boars Head Sweet Vidalia Onions in Sauce Chopped cucumber

Split smoked sausages in half lengthwise way through. Cook sausages on a hot charcoal grill. Put sausages on hot dog buns. Top off each with 2 tablespoons of sweet onion sauce and 2 tablespoons chopped cucumber.

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Yukon Gold Potato Pav Recipe on page 45

Can you really call it a side dish when it tastes as good as the main course? Thats the idea behind these flavorful foods, which can become a meal in themselves or an amazing leadin to the terrific roast to come! These are sides that wont be pushed to the side - these are sides with style.

sides



Fancy Green Beans

  servings 4 1 1 15 oz lbs cup cup tsp tsp Boars Head Bacon Fresh green beans, picked Champagne or sparkling wine Low sodium chicken stock Kosher salt Black pepper White pearl onions, peeled

Yukon Gold Potato Pav

  servings 1 4 1
1/ 8

PA N C E T TA
Try a taste of Italy with this traditional, dry cured Italian bacon. Ready to slice and serve, its the perfect ingredient in a host of recipes! Try it on a thick piece of bread with tomato paste and shredded Boars Head Mozzarella for a pizza with pizzazz.

lbs oz cup tsp stick cup cup tsp tsp cup cup

Yukon Gold Potatoes, unpeeled and washed Boars Head Pancetta, sliced Shallots, finely chopped Garlic, finely chopped Unsalted butter All purpose flour Heavy cream Kosher salt Freshly ground black pepper Chives, finely chopped Boars Head Pecorino Romano Cheese, grated

1 Cut bacon into small pieces. Rinse green beans. In a tall sauce pan, saut bacon over medium high heat for  minutes. Add champagne, chicken stock, salt, pepper and bring to a boil. Reduce heat to medium. Add green beans and cook until slightly firmer than the desired tenderness. If liquid cooks off too quickly, add more water. Add pearl onions and cook for another  minutes. 1

Butterkse Mashed Potatoes

6  servings 3 1 1 1 4 lb Tbsp stick tsp cup oz Yukon Gold potatoes Kosher salt Unsalted butter Granulated garlic Heavy cream Boars Head Butterkse Cheese

Preheat oven to 0F. Slice potatoes into thick ovals (leave skin intact) and place into boiling water. Cook potatoes for 0 minutes. Drain potatoes and set aside. Cut pancetta into small pieces. Saut pancetta in butter over medium-high heat for 2 minutes. Add shallots and garlic and saut for  minute. Add flour and mix with a wire whisk until thoroughly incorporated. Add heavy cream, salt and pepper and cook until thickened. Remove from heat and fold in chives and cheese. Spray the inside of a medium-size roasting pan with non-stick spray. Cover the bottom of the pan with a layer of potatoes. Place 4 of the sauce mix over potatoes. Repeat this procedure  times ending with sauce mix as the final top layer. Cover with foil and cook in oven for 0 minutes. Increase oven temperature to F and cook uncovered for an additional  minutes.

Peel and cut potatoes into quarters. Rinse potatoes until water is clear. Boil potatoes in water with -tablespoon salt in a medium saucepan for 20 minutes. While potatoes are boiling, melt butter, garlic and heavy cream; keep warm. Drain potatoes, mash, then add cream mixture and cheese. Season potatoes with remaining salt.





fun foods

While we take the quality of our products very seriously, that doesnt mean you cant have some fun with them while youre eating them! Boars Head meats and cheeses make perfect fun foods, and here are just a few ideas to get creative with our cold cuts. Get the kids involved, and start them on the path to good nutrition with Boars Head.

Pretzel Stick Roll Ups Recipe on page 48

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Pretzel Stick Roll Ups

 Rollups 2 2 1 1 3 slices slices slice slice small Boars Head Baby Swiss Cheese Boars Head Maple Glazed Honey CoatTM Ham Boars Head Yellow American Cheese Boars Head Pork and Beef Bologna Pretzel sticks

Piggies In Blankets
 Servings 8 1 1 1 oz package whole jar Refrigerated ready-made crescent roll dough Boars Head Cocktail Beef Frankfurters Boars Head Kosher Dill Pickle, cut in half lengthwise Boars Head Honey Mustard

PEPPERONI
Natural spices and a careful drying process puts the pep in our pepperoni. It comes in a variety of sizes and shapes to accommodate any application, from topping a pizza to stuffing a sub, filling an appetizer tray or bitten right off the stick!

On clean work surface, lay out cheese slices. Place one ham slice on each Baby Swiss Cheese slice and bologna on American cheese. Starting at one end, roll up each pair of slices and skewer with pretzel stick. (Grownup helper may need to assist small hands with pretzel spearing.)

Kids Favorite Macaroni and Cheese

6 Servings 4 3 2 1 1 Tbsp Tbsp cups lb tsp lb cup cup Unsalted butter, divided All purpose flour Whole milk Boars Head Yellow American Cheese, chunked Dry mustard Macaroni, in shapes such as pinwheels and spirals Boars Head Vermont Cheddar Cheese, grated Plain breadcrumbs Salt and pepper to taste Preheat conventional oven to 0F. Generously coat 2-quart baking dish with nonstick cooking spray. Melt  tablespoons butter, add flour and cook over moderate heat for 2 minutes, stirring constantly. Do not brown. Add milk and whisk constantly until thickened,  to  minutes. Add American cheese, mustard, salt & pepper and stir until blended. Remove from heat. Cook macaroni according to package directions. Drain well, but do not rinse. Mix cooked macaroni with the cheese sauce. Stir until blended. Pour macaroni and cheese into baking dish. Sprinkle with Cheddar cheese and breadcrumbs, and dot with remaining tablespoon of butter. Bake 0 minutes or until bubbling and golden brown. Let stand 0 to  minutes before serving.

Lay out individual crescent rolls, then cut into thirds using a dull butter knife. Wrap each strip of dough around one cocktail frankfurter. Place on baking sheet and cook according to crescent roll package directions, usually at 0F for 2 to  minutes, and until dough is golden. While the piggies cook, turn pickle flat side down. Using the same dull butter knife, have kids practice cutting and slice pickle halves in two. Make sure to show them where to place their hands to protect their fingers. Use sliced pickles for garnish. Serve with honey mustard.

English Muffin Pizza

 Pizzas 2 12 2 cup slices slices English muffins Commercially available pasta sauce Boars Head Pepperoni (can be purchased pre-sliced in a pouch) Boars Head Mozzarella Cheese, each cut into 4 strips Place English muffins on a clean work surface. Halve each using fork. Spread each half with  tablespoon pasta sauce. Arrange  pepperoni slices on each half, then make a large X on each half with Mozzarella Cheese strips. Place on baking sheet and bake at 0F, about 0 minutes or until hot and cheese has melted.



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Since Boars Head was founded in 1905, much has changed in the world. While many have learned to cut corners, we at Boars Head are happy to say we havent changed with the times. Over one hundred years later, were still using only the finest ingredients. Pure pork, poultry and beef, combined with real spices, and cheese made with only the freshest ingredients. We never use byproducts, cereals, fillers, artificial flavors or colors. Quite simply, at Boars Head we wouldnt put anything in our products that you wouldnt put on your familys table.

w w w. b o a r s h e a d. co m
Customer Service 1-800-352-6277 2006 Boars Head Provisions Co., Inc.

122006