Enjoy some delicious recipes!
Program #769Donna Bundrick-Griffin
1 (7.76-ounce size) can Mexican salsa
½ (8-ounce size) can tomato sauce
1 (10-ounce size) container Versatile Veggies® Fajita Mix*
1 tablespoon olive oil
1 (22-ounce size) bag Seasoned Beef Strips or Fajita Chicken Strips
Warm flour or corn tortillas
Sour Cream (Opt.)
Mexican Style Cheese (Opt.)
Mix salsa and tomato sauce in a medium sauce pan. Warm over medium heat, stirring often. Sauté Versatile Veggies® Fajita Mix in olive oil until cooked (approx. 5 minutes). Add Seasoned Beef Strips or Fajita Chicken 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® Pepper Medley may be substituted for the Versatile Veggies® Fajita Mix.
* To make this recipe really easy, sauté vegetables; add meat strips to warm veggies; heat until all is warm, then sprinkle with Fajita or Taco seasoning to taste.
PICO DE GALLO CORNBREAD
1 (16-ounce size) container Versatile Veggies® Pico De Gallo or 2 (7-ounce size) containers
2 (8.5 ounce size) packages corn muffin mix
¾ cup egg substitute or 3 eggs
2/3 cup fat-free milk or 2% milk
1 (14.75-ounce size) can creamed corn
½ cup canola oil
2 cups reduced fat shredded Cheddar cheese or regular Mexican cheese
Drain Pico and set aside. Mix next 6 ingredients together well. Stir in Pico. Pour into a lightly oiled 4-quart baking dish and bake at 450 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.
HEARTY TURNIP GREENS WITH SMOKED TURKEY SAUSAGE SOUP
3 cups Natures Greens™ Turnip Greens
1 teaspoon minced garlic
1 (10-ounce size) can diced tomatoes and green chilies
2 teaspoons chicken base
1 ¾ cup Versatile Veggies® chopped onion and celery
8 cups chicken stock
½ cup Versatile Veggies® chopped bell pepper
1 (14-ounce size) pkg. turkey sausage
1 (14.5-ounce size) can hoppin’ john with black-eyed peas, tomatoes, onions, and jalapenos
In a large pot, combine turnip greens, tomatoes and chilies, onion & celery, bell pepper, hoppin’ john, garlic and chicken base, stirring well. Stir in stock. Cover and cook until turnip greens are tender. While greens are cooking, bake sausage in the oven at 350 degrees for 30 minutes. Cool sausage; when cooled, slice into rounds. Spoon sausage into turnip greens and simmer for 5 minutes. Yield 8 servings.
GREENS AND CHEESY GRITS CASSEROLE
1 (1-pound size) Nature’s Greens™ Collards
8 cups low sodium chicken broth
2 cups fat free half and half
2 cups regular grits
1 cup butter substitute
2 ½ cups reduced fat grated Parmesan cheese
1 (12-ounce size) pkg. turkey bacon, cooked & crumbled
Cook collards in 2 cups chicken broth for 20 minutes or until desired texture; drain well removing excess water with a paper towel and set aside. In a large pot, bring half and half and the remaining 6 cups chicken broth to a boil. Stir in grits and cook over medium heat until they return to a boil. Reduce to simmer; cover and cook for 25-30 minutes stirring occasionally. (Fat free milk may be added if needed to cook to desired consistency which should be similar to slightly runny oatmeal.) Add butter sub statute and cheese to grits, stirring until both melt. Stir in cooked collards. Spoon mixture into a greased 13” X 9” casserole dish. Top with crumbled turkey bacon. Bake in a 350° oven until lightly brown on top. Yield: 12 generous servings.
KALE WITH DRIED FRUIT
2 tablespoons Canola oil
½ container Versatile Veggies® diced yellow onion
1 tablespoon minced garlic
2 tablespoons spicy brown mustard
1 tablespoon honey
1 tablespoon apple cider vinegar
1 ¼ cups low sodium chicken or vegetable broth
1 pound Natures Greens™ Kale
2/3 cup dried cranberries
1 (2-ounce size) pkg. slivered almonds
Heat oil in a large pot over medium heat. Stir in onion and garlic; cook until the onion softens and is translucent about 5 minutes. Stir in mustard, honey, vinegar, and broth. Bring to a boil over high heat. Add kale and stir; cover and cook 5 minutes or until kale is wilted. Stir in dried cranberries and continue cooking uncovered, until the liquid is reduced by half which would be about 10 minutes. Stir in almonds. Serve immediately. Yield: 4-6 servings.
Donna Bundrick Griffin Coordinator, Marketing and Promotions Walter P. Rawl and Sons Inc. 824 Fairview Road
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!