INSTRUCTIONS:
1. Preheat broiler or salamander.
2. Combine Eagle Brand® Sweetened Condensed Milk, vinegar, parsley, salt and pepper; whisk to blend. Reserve.
3. Combine goat cheese and Eagle Brand® Sweetened Condensed Milk and mix to blend; spread evenly over one side of sliced bread. Broil until bubbly and golden. Reserve.
4. To assemble single serving: Combine 1 ounce field greens and ½ ounce vinaigrette; toss to blend. Portion on plate.
5. Top with 1 bias-sliced chicken breast, ½ ounce cranberries, ½ ounce walnuts and 4 apple chips. Drizzle ½ ounce vinaigrette over topping. Garnish salad with 1 goat cheese crouton.

^{© / TM / ®} The J.M. Smucker Company

INSTRUCTIONS:
1. Preheat grill to medium.
2. Thread 3 shrimp on each skewer. Reserve chilled.
3. Combine Smucker's® Apricot Preserves, Magnolia® Sweetened Condensed Milk, lime juice and horseradish. Divide and pour half over skewered shrimp. Marinate shrimp skewers for 20 to 30 minutes under refrigeration. (Reserve remaining glaze for dipping.)
4. In a heavy pan, bring water, coconut milk and salt to a boil. Add rice and stir to blend. Reduce heat to low, cover and cook 15 to 20 minutes, stirring frequently until rice is tender.
5. Remove from heat and stir in sweetened condensed milk.
6. To prepare single serving: Grill 2 shrimp skewers for 3 to 4 minutes or until shrimp are cooked. Serve with ½ cup rice and 1 ounce glaze portioned in ramekin. Garnish with lime, green onion and flaked coconut.

^{© / TM / ®} The J.M. Smucker Company

INSTRUCTIONS:
1. Preheat conventional oven to 350°F.
2. Rub pork tenderloin with black pepper and Hungry Jack® Regular Breakfast Syrup. Roast for 45 to 60 minutes or until tenderloin is cooked to desired doneness. Slice on bias to order.
3. Puree sweet potatoes with Eagle Brand® Sweetened Condensed Milk until smooth; reserve.
4. Bring chicken broth and salt to boil in a heavy pot; slowly add polenta, whisking continually. Reduce heat to low and simmer for 30 minutes, whisking frequently. Stir in butter and sweet potato puree. Keep warm.
5. Combine Hungry Jack® Regular Breakfast Syrup and cayenne pepper; whisk to blend.
6. To assemble single serving: Ladle 6 ounces polenta on plate top with 5 ounces pork. Garnish pork with 1 tablespoon crumbled bacon, ½ tablespoon walnuts and ½ teaspoon parsley. Drizzle with 2 teaspoons syrup.

^{© / TM / ®} The J.M. Smucker Company

INSTRUCTIONS:
1. Combine coleslaw mix, onions and jicama.
2. Mix Magnolia® Sweetened Condensed Milk, lime juice, chili powder, cilantro, salt and pepper.
3. Combine dressing and slaw; toss to evenly coat.
4. To assemble single serving: Portion 4 ounces.

^{© / TM / ®} The J.M. Smucker Company

INSTRUCTIONS:
1. Preheat conventional oven to 375°F.
2. Blend flour and salt. Cut Crisco® Regular Shortening into flour mixture until mixture resembles coarse pea-size crumbs. Gradually add water and mix gently until dough forms loose ball. Divide dough into 4 balls. Cover and refrigerate at least 30 minutes.
3. Whisk together eggs, Pet® Evaporated Milk, salt, pepper, nutmeg and ½ cup basil.
4. On lightly floured surface, roll one dough ball into 12-inch circle. Place crust into 10-inch pie pan, trim and crimp edges. Repeat with additional dough balls. Bake 15 to 20 minutes or until edges turn light brown.
5. Place 2 tablespoons basil and 2½ cups fontina in each parbaked crust. Divide egg/milk mixture equally between 4 crusts and top each with ½ cup Parmesan cheese, tomato slices and another ¼ cup Parmesan cheese. Bake approximately 40 to 45 minutes or until center is set. Cool 5 to 10 minutes. Cut each quiche into 6 equal slices.
6. To assemble single serving: Serve 1 wedge.

^{© / TM / ®} The J.M. Smucker Company

INSTRUCTIONS:
1. Spray 3 deep one-third-size steam table pan with Crisco Professional® Pan Release Spray.
2. Layer bread, sausage, onions and peppers in pan.
3. Whisk together eggs, Pet® Evaporated Milk, salt and pepper; pour over top. Sprinkle evenly with cheese.
4. Cover and refrigerate overnight.
5. Preheat conventional oven to 350°F.
6. Bake covered for 45 minutes. Remove cover and bake 20 minutes or until top is golden brown and center is set. Cool for 5 minutes and cut each pan into 4 equal portions.
7. To assemble single serving: Serve 1 portion on plate. Serve with seasonal fruit, if desired.

^{© / TM / ®} The J.M. Smucker Company

INSTRUCTIONS:
1. Preheat convection oven to 400°F.
2. Combine cream cheese, mozzarella, Pet® Evaporated Milk and seasonings in mixing bowl fitted with paddle; blend until thoroughly mixed.
3. Add spinach, artichoke hearts, onions and garlic; stir until blended.
4. Preheat grill.
5. To prepare single serving: Spray 2 flatbreads with Crisco Professional® Pan Release Spray. Grill until toasted on each side; sprinkle sea salt and Italian seasoning lightly over flatbreads. Cut each flatbread into 8 wedges.
6. Portion 4 ounces dip in ovenproof dish. Top with 1 tablespoon feta and bake in convection oven for 4 minutes. Drizzle lightly with olive oil. Serve with flatbread wedges.

^{© / TM / ®} The J.M. Smucker Company