COOKING & REHEATING INSTRUCTIONS
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THAWING FROZEN ITEMS

Important: Boil in Bag items do not have to be thawed before heating!

If your product is frozen in a plastic quart cup (or boiling bag) it can easily be thawed by one of the following methods.

1. If time permits you should thaw your food by placing it in your refrigerator. It should take about 24 hours to thaw under refrigeration. Macaroni may take 35 hours. Never thaw anything at room temperature!

2. If your product is frozen and you need to thaw it quickly you should locate a pot or pan that is a little shorter than the container your food is in. Set the pot into a sink and place your sealed containers of food into the pot. Turn the water on to a slow stream and let it fill the pot up. The pot will fill up and then the water will begin to overflow. Leave the water on with a very small stream of water going into the outside pot. Your food should be thawed in about 30 minutes. Important: Never use hot water to thaw food. Only use cold water and do not submerge your container in the water

BOIL IN BAG ITEMS

We highly recommend reheating boil-in-bag items in boiling water whenever possible because it produces such a moist product. However, we have included microwave instructions if needed.

Important: Boil-in-Bag products will be extremely hot and can burn you if caution is not taken! Boil-in-Bags cannot be put in the oven!

If desired or if bag punctures, you can heat in a microwave or thaw, remove from bag and heat in the oven using instructions for reheating non boil-in-bag items on the back of this sheet. We recommend boiling in the bag whenever possible because it produces a GREAT product.

Wade’s boil in bag items are designed to be heated either frozen or thawed. Use a pot big enough to hold 1 to 1 ½ gallons of water. Bring water to a rolling boil. Place bag into water and set timer according the the times listed below. When timer goes off, carefully pour hot water and bag into a colander that has been placed into a clean sink. Once all water has drained, open bag and carefully pour product into your serving dish and stir. If not 165°, heat until 165° in oven or microwave. (Keep bag away from flame or hot element to prevent melting. Boiling bags cannot be placed in the oven).

Cooked Dressing: (1 or 2 bags 20 minutes). Once hot you can place ino a casserole dish and serve immediately. For appearance, level the dressing in a casserole dish and return to a preheated 375° conventional oven for about 10 minutes or until browned on top.

Cooked Macaroni & Cheese: (1 or 2 bags 20 minutes). Once hot, you can serve immediately or place into a casserole dish, sprinkle with "mild" grated cheddar cheese for appearance. (½ cup cheese per quart).

Cooked Sweet Potato Soufflé: (1 or 2 bags 20 minutes). Once hot, you can serve immediately. For appearance you can place your soufflé into a casserole dish, level and put miniature marshmallows on top.(1 ½ cups per quart) Return to the oven (375° conventional) until marshmallows are puffed up and browned to your liking. (5 to 10 min).

Special Microwave Instructions: Reheat at 70% power. Place bag in center of microwave. Heat for 5 minutes & turn bag completely over. Heat for 5 more minutes & turn bag over again. Poke 4 small holes in the bag. Then heat for 5 more minutes & check temperature. Heat until 165º. Remove product from bag and follow instructions listed above for each product if you would like to add marshmallows to soufflé, top macaroni with grated cheese or brown the dressing.

20 Minutes: Creamed Corn, Turnip Greens, Okra and Tomatoes, Sliced Turkey, Vegetable Soup
30 Minutes: Stew Beef, Beef Hash, Spaghetti Sauce

INSTRUCTIONS FOR COOKING UNCOOKED ITEMS

The following instructions are for cooking in a conventional oven. Do not attempt to cook these products in a microwave. When it calls for greasing the casserole dish use pan spray (like PAM) or use solid vegetable shortening (like Crisco).

>> UNCOOKED MACARONI & CHEESE <<

Pre heat your oven: conventional oven 400° convection oven: 375°

QT CUPS: Thaw raw macaroni mixture and place into a greased casserole dish. Level product to a depth of around 2 inches for best results. Cook macaroni covered for 45 minutes. Uncover and bake for another 30 minutes. Shake pan side to side to see if done! Macaroni is done when custard begins to gel in the center. Your macaroni should be done in 1 1/4 hours. If your macaroni is not done, continue cooking & check at 10-minute intervals until macaroni has sufficiently gelled.

>> UNCOOKED DRESSING <<

Pre heat your oven: conventional oven 400° convection oven: 375°

QT CUPS: Preheat your oven. Place raw dressing into a greased casserole dish. Level product to a depth of around 2 inches for best results. Cook dressing uncovered for1 hour. Dressing is done when it is slightly firm in the center and golden brown on top. If dressing is not done in 1 hour, simply check at 10-minute intervals until dressing is done.

>> UNCOOKED SWEET POTATO SOUFFLÉ <<

Pre heat your oven: conventional oven 400° convection oven: 375°

QT CUPS: Step 1: Preheat your oven. Place raw soufflé into a greased casserole dish. Level product to a depth of around 2 inches for best results. Cook soufflé for 1 hour. Soufflé is done when it is gelling in the center and beginning to brown on top. If soufflé is not done in 1 hour, simply check at 10-minute intervals until soufflé has sufficiently gelled. Step 2: When soufflé is done, remove from oven and evenly spread miniature marshmallows across the top of the cooked soufflé. Place soufflé with marshmallows back into the oven for about 3 to 5 minutes to let marshmallows brown. Watch carefully when browning marshmallows to avoid burning them.

>> UNCOOKED BROCCOLI CASSEROLE <<

Pre heat your oven: conventional oven 400° convection oven: 375°

QT CUPS: Preheat your oven. Lightly grease your casserole dish. Place raw broccoli casserole into dish and level product to a depth of around 2 inches for even cooking. Cook uncovered for 1 hour. Broccoli Casserole is done when it is slightly firm in the center and browning on top. If not done in 1 hour, simply check at 10-minute intervals until casserole is done. Product will be 190° to 200° when ready.

>> UNCOOKED CORNBREAD <<

This product can be baked in a muffin pan or it can be baked in a casserole pan and cut into squares. One quart of mix will yield approximately 12 good sized muffins based on 1/3 cup of mix per muffin.

Pre heat your oven: conventional oven 400° convection oven: 375°

Choose a cooking pan – muffin pan or casserole dish. Lightly grease the individual cups or the casserole pan with pan spray ( like PAM) or use solid vegetable shortening (like Crisco). Place 1/4 to 1/3 cup of mix per muffin cup or simply fill each cup about ¾ full. If using a casserole dish make sure that you use a size of pan that will yield a depth of about 1 ½ to 2 ½ inches. Cooking too thin or too thick can affect quality. Cook for 15 minutes. If not done in 15 minutes, check in 3-minute intervals. Cooking time should be between 15 and 20 minutes in a pre-heated oven. Muffins are done when they are golden brown on top.

INSTRUCTIONS FOR REHEATING COOKED ITEMS NOT IN BOIL-IN-BAG

The following instructions are for reheating in a conventional oven or stovetop. If you will be heating in a microwave consult the owner's manual for your microwave for reheating tips.

SLICED TURKEY - Preheat oven. (convection oven: 375° conventional oven 400°). Layer turkey in a casserole dish. Add canned chicken broth until the broth is almost level with the top of the turkey. Cover the pan with tin foil and heat until the turkey is at least 165°. (Approximately 20 minutes)

DRESSING - Preheat oven. (convection oven: 375° conventional oven 400°). Take dressing out of container and level into a casserole dish. Dot the top of the dressing with margarine. Place into preheated oven uncovered for 30 -45 minutes. Dressing is done when it reaches 165 degrees in the center.

MACARONI - Preheat oven. (convection oven: 375° conventional oven 400°). take macaroni out of container and level into a casserole dish. Cover pan with tin foil and place pan into preheated oven. Heat covered for 30 to 45 minutes. Remove foil and serve -OR- for an added touch, sprinkle the top of reheated macaroni with "mild" shredded cheddar cheese and return to oven uncovered for a few minutes to melt cheese. Let macaroni with cheese on top sit for 5 minutes and the cheese should melt from the heat of the product. If necessary, you can return to a 375° conventional oven for 5 minutes to melt the cheese. Let macaroni "rest" for 5 minutes before serving.

SWEET POTATO SOUFFLÉ - Preheat oven (convection oven: 375° conventional oven 400°). Take soufflé out of container and level into a casserole dish. Cover with foil and place into preheated oven. Heat for 30 to 45 minutes or until product reaches 165°.
Tip: For an added touch, after reheating cover the top of the reheated soufflé with miniature marshmallows or pecans and return to oven uncovered for 5-10 minutes until marshmallows or toast pecans have browned to your liking.

GIBLET GRAVY - Place the gravy into a pot and heat at low to medium on the stovetop. Stir frequently! Remove when gravy has thinned out and shows the first sign of boiling. To thin add just a little canned chicken broth or water (1/8 cup per pint).

CREAMED CORN - Creamed corn is the most likely product to scorch. Place in pot and heat on stove top at low to medium heat. It should be watched carefully and stirred frequently! It is done when it begins to boil.

TURNIP GREENS, GREEN BEANS - Place in pot and heat on stove top at medium heat. Stir occasionally. These products are ready when they begin to boil.

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