ACM Sales Recipes

Homemade Chunky Pimiento Cheese


  • 1 lb Sharp Cheddar Cheese, Shredded
  • ¾ lb Monterey Jack Cheese, Shredded
  • ½ cup Mayonnaise
  • 4oz jar Pimientos, Drained

Place Mayonnaise and Pimientos in large mixing bowl. Mix until incorporated. Add shredded cheeses and mix until evenly blended. Refrigerate immediately.


Classic Mustard Potato Salad


  • 4 lbs White Potato, washed
  • 2 Celery Stalks, cleaned and diced
  • ¼ cup Medium Red Onion, Chopped
  • ½ cup Sweet Pickle Cubes
  • 3 large Eggs hard-boiled: 2 Eggs Diced & 1 Egg Sliced for Garnish
  • 1 cup Mayonnaise
  • 1 ½ Tbsp Yellow Mustard
  • 1 Garlic Clove, minced
  • Salt and Pepper to taste

Boil White Potatoes on high heat until fork tender. Drain water from Potatoes. Remove peeling if desired. Place potatoes aside and allow to cool completely. Mix all remaining ingredients in a large mixing bowl. Add cooked White Potatoes and blend until mixture is evenly distributed. Put in refrigerator and allow to chill for several hours before serving.


Rotini Pasta Salad


  • 1 lb cooked Rotini Pasta (multi-colored or plain), cooked, drained and cooled
  • 2 cups Raw Broccoli Florets, chopped
  • 5 Roma Tomatoes, cut in quarters
  • 1 – 14oz can Medium Black Olives, Sliced or Chopped
  • 1 ¼ cups Italian Dressing
  • 6 oz block Colby-Jack Cheese, cubed small
  1. Gently blend Pasta, Colby-Jack Cheese, Broccoli Florets, Tomatoes, Black Olives and Italian Dressing in a large mixing bowl until incorporated.
  2. Add additional Italian Dressing for a bolder flavor profile. For a lighter version, use low fat Italian Dressing.
  3. For additional eye appeal sprinkle additional Parmesan Cheese on top of mixture.
  4. Place in refrigerator and allow to chill for 6 hours before serving.


Chunky Chicken Salad


  • 4 boneless / skinless Chicken Breasts, fully cooked, cooled and cubed
  • ¾ cup Mayonnaise
  • ¼ cup Sour Cream
  • ¼ Thinly Sliced White Onion
  • 3 stalks Celery, Diced
  • 1 cup Seedless Grapes, cut in half
  • Salt and Pepper to taste

Trim fat and boil Chicken Breasts until juices run clear. Drain water from chicken and set aside to cool completely. Cube Chicken Breasts into small dice size pieces. Mix in Mayonnaise and Sour Cream. Add sliced White Onion, Diced Celery, and Halved Grapes into mixture of Mayonnaise/Sour Cream until evenly distributed. Add Salt and Pepper to taste.
For additional crunch add almond halves.


Solid White Albacore Tuna salad


  • 2 – 12.5oz cans Solid White Albacore Tuna, fully drained
  • 2 Green Onions, chopped
  • 2 stalks Celery, diced
  • ¼ Dill Relish
  • 2 dashes Worcestershire Sauce
  • ¾ cup Mayonnaise
  • ¾ cup Sour Cream

In a mixing bowl, combine diced Celery, Dill Relish, chopped Green Onions, and Albacore Tuna until incorporated. In a second bowl add Mayonnaise, Sour Cream and Worcestershire sauce. Mix until well combined. Pour dressing mixture into mixing bowl in which vegetables and tuna are combined. Chill and serve immediately.


Bruschetta with Fresh Tomatoes, Feta Cheese & Fresh Basil


  • 1 – Baguette, sliced into rounds, about ½” in thickness
  • 1/4 cup Extra Virgin Olive Oil
  • ½ oz Balsamic Vinegar
  • ½ lb Feta Cheese, crumbled
  • 4 Fresh Basil Leaves, chopped finely
  • 4 Garlic Cloves, chopped finely
  • 6 Roma Tomatoes, seeded and cut into small dices
  1. Lightly toast the baguette slices in the oven for 2-3 minutes at 450⁰. Remove from oven to allow baguettes to cool.
  2. In a small mixing bowl, combine the Extra Virgin Olive, Balsamic Vinegar, Garlic and Roasted Red Peppers. Top each baguette slice with an even distribution of topping.
  3. Add the finishing touches by topping each baguette with Feta Cheese, Basil, and fresh Black Pepper.
  4. Put your own spin on the dish by adding Sliced Black Olives, Red Onions,
  5. Place in refrigerator and allow to chill or serve immediately.


Kick ‘n Good Queso Dip


  • 2 lbs Pasteurized Processed EZ Melt Cheese, shredded
  • 1 can Roasted Red Peppers, drained and diced
  • 1 Tbsp Cayenne Pepper
  1. Place Shredded Pasteurized Processed EZ Melt Cheese in a sauce pan over medium heat until cheese has melted completely. Stirring constantly to insure cheese doesn’t burn. Once cheese has melted completely remove from heat. Add the Diced Roasted Red Peppers and Cayenne Pepper. Mix evenly into cheese mixture.
  2. Place in refrigerator if not serving immediately. Microwave to reheat.
  3. Feel free to use less Cayenne for a milder flavor.