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Program #660



FIESTA COLLARD DIP

1 (1-pound size) package NATURE'S GREENS Bagged Collards
2/3 (8-ounce size) container VERSATILE VEGGIES® Diced Yellow Onions
1 cup salsa; 3 cups Monterey Jack Cheese
1 (8-ounce size) Neufchatel Cheese, cut into cubes
3/4 cup chopped black olives; 1 cup chopped pecans

The day before, finely chop collards and cook in a small amount of water until done. Strain and pat dry. Refrigerate overnight. Just before combining the remaining ingredients, remove cooked collards form the refrigerator. Strain and pat dry a second time to remove any excess liquid. Place the cooked collards on a cutting board. Cut horizontally and vertically into very small pieces. Set aside. Combine the onions, salsa, cheeses, and olives. Stir in chopped, cooked collards. Transfer to a lightly oiled casserole dish. Sprinkle pecans over the top. Bake in a 400° oven until hot and bubbly for 30 minutes. Serve hot with whole wheat crackers.

LOW FAT FRESH COLLARD DIP

1 (1-pound size) package NATURE'S GREENS Bagged Collards
1 (1.4-ounce size) package dried vegetable recipe mix
1 (16-ounce size) package fat free sour cream; 1 cup low fat or light mayonnaise
1 (5-ounce size) container VERSATILE VEGGIES® Diced Green Onions
2 dashes Worcestershire Sauce

Finely chop collards and cook in a small amount of water until done. Stain and pat dry 2-3 cups of the cooked collards. In a medium bowl, combine collards with the remaining ingredients. Cover and chill at least 2 hours to blend flavors. Serve with baked potato chips, fat free potato chips, or reduced fat baked snack crackers. Yield: 16 generous servings.

SPANISH DIP

1 (16-ounce size) can refried beans
1 1/2 teaspoons cumin; 2 tablespoons chili powder; 2 cloves garlic, minced
1 (8-ounce size) container sour cream
1 (7-ounce size) container VERSATILE VEGGIES® Pico De Gallo
1 cup mild shredded Mild Cheddar Cheese (opt.)

At least 2 hours before serving, mix together the refried beans, cumin, chili powder, and garlic for flavors to blend. At least 30 minutes before serving, spoon refried beans mixture onto a large serving platter; spread evenly with a spatula. Spread the sour cream over the first layer. Drain Pico De Gallo well and spoon over the second layer, spreading evenly. Sprinkle with Cheddar cheese, if desired. Serve with small round tortilla chips. Yield: 16 servings

QUICK STEAK FAJITAS

1 (7.76-ounce) can Mexican salsa; 1/2 (8-ounce) can tomato sauce
1 (10-ounce) VERSATILE VEGGIES® Sliced Fajita Mix*; 1 tablespoon oil
1 (22-ounce) bag Seasoned Beef Strips
Warm flour or corn tortillas; Sour Cream (Opt.); Mexican Style Cheese (Opt.)

Mix salsa and tomato sauce together in a medium sauce pan. Warm over medium heat, stirring often. While sauce is warming, sauté Versatile Veggies® in olive oil until cooked (approx. 5 minutes). Add Seasoned Beef Strips and toss, cooking for 2-3 minutes. Stir in salsa mixture and cook for a couple of minutes. Spoon meat mixture onto warm tortillas. If desired, this can be served with sour cream and Mexican style cheese. * A 10-ounce size container of the VERSATILE VEGGIES® Sliced Pepper Medley may be substituted for the Fajita Mix.

EASY CHICKEN FAJITAS

1 (10-ounce) VERSATILE VEGGIES® Fajita Mix*
1 tablespoon olive oil; 1 teaspoon fajita seasoning; 1 (22-ounce) bag Fajita Chicken Strips
Warm flour tortillas; Sour Cream (Opt.); Mexican Style Cheese (Opt.)

Sauté VERSATILE VEGGIES® Fajita Mix in olive oil until cooked (approx. 5 minutes). Sprinkle with fajita seasoning and stir well. Add Fajita Chicken Strips and toss, cooking for 2-3 minutes. Spoon chicken mixture onto tortillas. If desired, serve with Sour Cream and Mexican Style Cheese. * A 10-ounce size container VERSATILE VEGGIES® Sliced Pepper Medley may be substituted for the Fajita Mix.

GREEK WRAPS

1 (8-ounce size) package Neufchatel cheese, softened
6 (9-inch size) tomato-basil wraps; 1 (8-ounce size) container VERSATILE VEGGIES® Pico De Gallo
1 cup crumbled Feta Cheese
1/2 cup chopped olives; 1/4 cup chopped fresh basil; 3/4 cup Greek Balsamic Vinaigrette dressing

Spread softened cream cheese over 1 side of wrap. Drain the Pico well, using a spoon to press excess moisture out. Mix well drained Pico with remaining ingredients. Spoon Pico mixture on top of cream cheese. Roll wraps tightly and serve immediately.

Donna Bundrick Griffin, Marketing and Promotions Coordinator
WALTER P. RAWL & SONS, INC.
824 Fairview Road, Pelion, SC 29123
(803) 894-1900, Ext. 120;
Email: donna.bundrick@rawl.net
www.rawl.net

John Adams, 2nd President of the USA

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