Enjoy some delicious recipes!

Program #615

½ (10-ounce size) RAWL BRAND® Bagged Spinach
3 (6-ounce size) packages Fajita Chicken Breast Strips
1 (8-ounce size) container RAWL BRAND VERSATILE VEGGIES® Diced Tomatoes, drained
1 (11-ounce size) can corn, drained
½ cup Mexican style shredded cheese
½ cup Ranch dressing
1 (7-ounce size) container RAWL BRAND VERSATILE VEGGIES® Pico De Gallo

Toss spinach, chicken breast strips, tomatoes, and corn in a large bowl. Sprinkle with cheese. Combine dressing and Pico. Pour over spinach mixture; toss to coat. Yield: 8 servings.


1 (8-ounce size) package Cream Cheese, softened
4 (9-ince size) whole wheat wraps
¼ cup spicy mustard
1 pound turkey, thinly sliced
1 (7-ounce size) container RAWL BRAND VERSATILE VEGGIES® Pico De Gallo
½ (10-ounce size) package RAWL BRAND® Bagged Spinach
1 1/3 cups Mexican cheese

Spread Cream Cheese over each wrap. Spread mustard over Cream Cheese. Top with turkey. Toss Pico, spinach, and cheese together. Spoon on top of turkey. Roll up tightly. Serve immediately. Yield: 4 servings.


2 extra large (9 5/8-inch size) frozen pie shells
1 1/2 cups sliced fresh mushrooms
1 tablespoon olive oil
½ cup shredded Cheddar Cheese
½ cup shredded Mozzarella Cheese
½ cup shredded Swiss Cheese
6 large eggs, beaten lightly
1 cup half and half
1 (16-ounce size) container RAWL BRAND VERSATILE VEGGIES® Pico De Gallo
1 tablespoon all purpose flour
½ cup ripe olives, chopped

Bake pie shells in a 425° oven for 10 minutes. Sauté mushrooms in hot oil for 5 minutes. Set aside. Combine cheeses; set aside. Whisk eggs, half and half, Pico, and flour together. Stir mushrooms and ripe olives into egg mixture. Pour 1/4 of egg mixture into one of the partially baked crusts, ¼ into the other partially baked crust. Sprinkle ¼ of the cheese mixture on top of one egg mixture; ¼ on top of the other. Top each mixture with ½ of the remaining egg mixture. Sprinkle each with ½ of the remaining cheese mixture. Bake in a 375° oven for at least 45 minutes or until a knife inserted in the center comes out clean. (If quiche browns too quickly, cover with foil.) Let stand 5 minutes before serving. Yield: 12 servings.


2 tablespoons Extra Virgin Olive Oil
12 ounces ground beef chuck
½ (8-ounce size) container RAWL BRAND VERSATILE VEGGIES® Diced Yellow Onions
1 cup fresh whole kernel corn, cooked
¾ cup bottled barbeque sauce
8 (8-inch size) flour tortillas
2 cups RAWL BRAND® Bagged Spinach

Brown ground beef and onion in olive oil. Drain well. Stir corn and barbeque sauce into ground beef mixture. Cook until mixture is heated throughout. Keep warm until ready to make tortillas. Meanwhile, warm tortillas in microwave according to package directions. Lay spinach over each tortilla. Spread beef mixture over spinach. Roll to make wraps. Yield: 4 servings.

Donna Bundrick
Marketing and Promotions

Salt in Antiquity

While salt is cheap today, it used to be worth its weight in gold. Historians believe that Roman soldiers were once paid with salt. In fact, the word 'salary' comes from the Latin word 'salarium,' or payment in salt. During the late Roman Empire, salt was carried across 400 miles of the Sahara desert by caravans of as many as 40,000 camels. It was that important to humanity!