Enjoy some delicious recipes!

Program #703

Donna Bundrick-Griffin

COLLARDS AND RED ONIONS

2 (1-pound size) bag NATURES GREENS
1/8 cup olive oil
Bagged Collards
¼ cup apple cider vinegar
2 cups water
1 ¼ tablespoons light brown sugar
2 (14-ounce size) cans chicken broth
1 teaspoon salt
1 (8-ounce size) container VERSATILE VEGGIES®
½ teaspoon crushed red pepper
Diced Red Onions

Cook collards in water and chicken broth until desired tenderness. When prepared to desired tenderness, drain well.

In a skillet, sauté red onion in olive oil until tender. Stir in apple cider vinegar, light brown sugar, salt, and crushed

red pepper. Stir in the cooked collards. Heat and serve. Yield: 8 servings.

STIR FRIED GREENS WITH CHICKEN AND PECANS

1 (1-pound size) bag NATURES GREENS
4 chicken thighs, boned
Bagged Mustard or Turnips
3 tablespoons Extra Virgin Olive Oil
1 cup water
3 tablespoons hot sauce
1 (14 1/2-ounce size) can low-sodium chicken broth
¾ cup chopped, toasted pecans

Place greens, water and chicken broth in a large pot. Bring greens to a full rolling boil and boil for a minimum of 15 minutes or until desired tenderness; drain. Cut chicken into small pieces. Heat oil in a large skillet and add chicken

Stir fry over medium heat until almost done. Add greens and hot sauce to chicken. Toss until greens are heated

through and coated with chicken juices. Just before serving, sprinkle toasted pecans over chicken and greens. Yield: 4 servings.

GRITS WITH PICO DE GALLO

1 (7-ounce size) container VERSATILE VEGGIES®
1 (8-ounce size) pkg. sharp Cheddar
Pico De Gallo
Cheese, cubed
1 ½ cups grits
Salt and pepper to taste
1 (1-pound size) container bulk hot sausage

Drain Pico well and set aside. While Pico is draining, cook grits according to package directions. Brown sausage and drain well. While sausage is browning, melt Cheddar cheese in microwave oven. Combine drained Pico with grits, sausage, and melted Cheddar. Stir in salt and pepper. Spoon mixture in a greased 9-inch x 13-inch dish. Bake in a 350 degree oven for 45 minutes. Wait 10 minutes before serving. Yield: 12 15 servings.

EASY TOMATO PIE

1 (5-ounce size) container VERSATILE VEGGIES®
2 (9-inch size) deep dish pie shells
Diced Green Onion
3 eggs
½ (8-ounce size) container VERSATILE VEGGIES®
1 cup half and half
Diced Yellow Onion
1 ½ teaspoons salt
2 tablespoons butter
1 teaspoon dried basil
2 (8-ounce size) containers VERSATILE VEGGIES®
½ teaspoon white pepper
Diced Tomatoes

Sauté green and yellow onions in a large skillet until tender. Add tomatoes and cook over low heat until softened, stirring occasionally. Remove from heat and cool. Line the unbaked pastry shells with a double thickness of aluminum foil. Bake at 450° for 5 minutes. Remove foil and bake an additional 5 minutes; remove from oven. Reduce heat to 350°. Mix eggs with half and half, salt, basil, and white pepper. Stir in tomato mixture. Pour into pastry shells and bake for 45-50 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 – 16 servings.

SMOTHERED CHICKEN WITH PICO

½ cup round buttery cracker crumbs
2 (7-ounce size) containers
4 tablespoons shredded Parmesan cheese
VERSATILE VEGGIES® Pico De Gallo
½ teaspoon dried oregano
1 cup shredded Mozzarella cheese
2 eggs
1 pound small to medium size boneless, skinless
chicken breasts

Mix cracker crumbs with Parmesan cheese and oregano. Lightly beat eggs. Dip chicken in eggs and then roll in cheese mixture until evenly coated. Set aside. Once all chicken pieces have been coated, spray a large skillet with cooking spray. Heat to medium and cook at least 5 minutes on each side until chicken is cooked through. Spoon Pico over chicken and top with the Mozzarella cheese. Cover skillet with lid and reduce heat to low. Simmer for at least 3 minutes until Pico is hot and cheese is melted. Yield 4 servings.

PASTA AND TOMATO MEDLEY

8-ounces uncooked angel hair pasta
1 1/3 tablespoons dried basil
2 (8-ounce size) containers VERSATILE VEGGIES®
3 cloves garlic, minced
Diced Tomatoes
1 teaspoon salt
½ (5-ounce size) container VERSTILE VEGGIES®
½ teaspoon pepper
Diced Green Onions
3 tablespoons butter
¾ cup grated Parmesan cheese

Cook pasta according to package directions. While pasta is cooking, combine tomatoes, green onions, Parmesan cheese, basil, garlic, salt, and pepper. Drain pasta and toss with butter. Add pasta to tomato mixture; toss to coat. Yield: 6 servings.

Donna Bundrick Griffin
Coordinator, Marketing and Promotions
Walter P. Rawl and Sons Inc.
824 Fairview Road
Pelion, SC 29123
803-894-1900, Ext. 120
Email: donna.bundrick@rawl.net



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