BACON AND GREENS CORN MUFFINMakes 8 muffinsINGREDIENTS: • 1 box 7.5 oz Glory Foods® Corn Muffin Mix • 1 egg mixed • 1/2 cup 2% milk • 1 can 14.5 oz Glory Foods® Turkey Flavored Turnip Greens, drained and squeezed lightly till dry, chopped roughly • 1/2 cup bacon, precooked, crumbledDIRECTIONS: • Place baking cup liners in the muffin tin and apply a non stick cooking spray. • Layer in each liner with 1 Tbsp of the prepared muffin mix. Then add 1 tsp of greens. Top the greens with 1/2 Tbsp of prepared muffin mix. Finish with 1/2 tsp of crumbled bacon. The fill on the finish muffin liner should be about 3/4 full. • Bake the muffins for 15-20 minutes or until golden brown.
AWESOME AMBROSIA SALAD Makes 12 | Size: 1/2 cup servings INGREDIENTS: • 1 can 14 oz Ocean Spray® Jellied Cranberry Sauce • 1 can 8 oz pineapple chunks, drained • 1 can 11 oz mandarin orange segments, drained • 2 cups miniature marshmallows • 1 cup seedless green grapes, cut in half • 1 red apple, coarsely chopped • 1/4 cup coconut, shredded • 6 small to medium navel oranges, optional DIRECTIONS: • Remove cranberry sauce from can according to package directions. Slice cranberry sauce in half. Place one half in large serving bowl and beat with a fork until smooth. Add remaining ingredients, except coconut, mixing to coat. • Cut remaining half of cranberry sauce into 1/2 inch cubes. Gently toss cubes into ambrosia mixture. • Top salad with shredded coconut. Salad can be made up to 6 hours before serving. SERVING VARIATION: To serve ambrosia salad in orange cups, cut six oranges in half. Hollow out orange halves with grapefruit spoon; reserve pulp and juice for another use. Wrap hollowed-out oranges tightly in plastic wrap and refrigerate until serving time. When ready to serve, spoon 1/2 cup ambrosia salad into each orange half and top with shredded coconut.
BLUEBERRY BRAN MUFFINSMakes 12 muffinsINGREDIENTS: • 1/2 cup sugar • 1 egg • 1/2 cup vegetable oil • 1 cup buttermilk • 1/2 cup Ocean Spray® Blueberry Juice Cocktail • 1 1/2 cups bran cereal • 1 1/4 cups all-purpose flour • 1 1/4 tsp baking soda • 1/4 tsp salt • 1 cup Ocean Spray® Fresh Blueberries, cleaned and rinsedDIRECTIONS: • Preheat oven to 400ºF. Spray 12-cup muffin tin with non-stick baking spray. • Combine sugar, egg and oil in a large bowl and stir together with a wire whisk. Add buttermilk and blueberry juice cocktail and stir with whisk until blended. • Combine bran cereal, flour, baking soda and salt in a separate bowl. Add to juice mixture and stir just until dry ingredients are moistened. Fold in blueberries. • Let mixture sit 20 minutes to allow cereal to soften. • Scoop evenly into muffin cups. Bake for 18 to 20 minutes or until golden brown.
ULTIMATE PARTY MEATBALLS Makes 30 appetizers INGREDIENTS: • 1 can 14 oz Ocean Spray® Jellied Cranberry Sauce • 1 bottle 12 oz Heinz® Chili Sauce • 1 bag 2 lbs frozen, pre-cooked, cocktail-size meatballs DIRECTIONS: Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally. SLOW COOKER PREPARATION: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.
BLACKEYE PEAS AND MANGO SALSAServes: 4-6 cupsINGREDIENTS: • 2 cans 15.5 oz Glory Foods® Blackeye Peas, drained and rinsed • 3 tomatoes, diced 1/4” • 2 mangos, diced 1/4” • 3 green onions, sliced 1/4” • 1/2 cup vegetable oil • 1/4 cup white vinegar • 1 lime, juiced • 2 tsp cumin, ground • 1 tsp garlic powder • Salt and pepper, to tasteDIRECTIONS: • Combine all the ingredients in a large mixing bowl. • For best results, refrigerate for 4 hours. • Serve with grilled, fish, chicken and meats.
SENSIBLY SEASONEDSOUTHERN CAVIAR DIP Serves: 4-6 INGREDIENTS: • 1 can 15 oz Glory Foods® Sensibly Seasoned Blackeye Peas, drained • 1/4 cup red bell pepper, diced 1/4” • 1/4 cup green onions, sliced 1/8” • 1 tsp pickled jalapeno peppers, minced • 1 tsp garlic, minced • 1/4 tsp cumin, ground • 1/4 tsp black pepper, ground • 1 tsp lime juice • 1 Tbsp cilantro leaves, minced • Prepared tortillas chips, fresh vegetables or crackers for dipping. DIRECTIONS: • Combine drained Glory Foods® Sensibly Seasoned Blackeye Peas with all of the other ingredients in a bowl or small casserole and mix. • Cover and refrigerate for 2 to 4 hours to allow the best flavor to develop. • Serve with your favorite chips, fresh vegetables or crackers.
SENSIBLY SEASONED TURNIP GREENS WITH POTATOES AND MUSHROOMSServes: 8 | Size: 1/2 cup servingsINGREDIENTS: • 2 cans 14.5 oz Glory Foods® Sensibly Seasoned Turnip Greens • 3/4 lb redskin potatoes cooked, quartered • 1/2 lb fresh mushrooms, sliced 1/8” thick • 2 Tbsp olive oil • 1/4 tsp black pepper, groundDIRECTIONS: • Heat a 10-12” nonstick skillet until hot. Add olive oil and immediately add cooked potato quarters and mushrooms. • Cook, stirring occasionally, until the potatoes are browned and mushrooms are softened and slightly browned. Stir in the black pepper. • Add Glory Foods® Sensibly Seasoned Turnip Greens and stir until well mixed with the potatoes and mushrooms. Heat until the greens are simmering. • Serve immediately with Glory Foods® Hot Sauce.
BUTTER BEANS AND BOWTIE PASTA Serves: 4-6 | Size: About 2/3 Cup INGREDIENTS: • 1 1/2 cup bowtie pasta, uncooked • 1 can 15 oz Glory Foods® Butter Beans • Salt and pepper, to taste DIRECTIONS: • Heat Glory Foods® Butter Beans and keep warm. • Cook bowtie pasta until done. Drain pasta, reserving one cup of cooking water to later use. • Add cooked bowtie pasta and one cup reserved cooking water to the warmed butter beans and heat through. • Season with salt and pepper and serve. NOTE: Optional cooked, diced or chopped ham added makes a inexpensive and time-saving dinner idea.
BUTTER BEANS AND CREAM WITH COUNTRY HAMServes: 2-3 | Size: 1/2 CupINGREDIENTS: • 1 can 15 oz Glory Foods® Butter Beans, drained • 3 oz heavy cream • 1/2 cup country ham, diced 1/4” thick • 1 Tbsp butter • 1/2 tsp black pepper, fresh ground • 1 Tbsp green onion, sliced 1/8” thickDIRECTIONS: • Place all ingredients in a sauce pan, stir and bring to a simmer. Reduce by 1/4. • Remove from heat and serve.
STRING BEANS AND POTATOESWITH TOMATO GARLIC SAUCE Serves: 6 | Size: 4.5 oz INGREDIENTS: • 1 can 27 oz Glory Foods® String Beans with Potatoes drained • 1 can 14.5 oz italian diced tomatoes in sauce drained • 3 Tbsp olive oil • 2 Tbsp garlic, peeled, minced DIRECTIONS: • Place the garlic and olive oil in a large sauté pan. Heat string constantly until the garlic is slightly browned. • Carefully add the drained string beans and potatoes and tomatoes. • Heat stirring occasionally for 2-4 minutes. The string beans should be steaming hot.
STRING BEANS IN TOMATO GARLIC SAUCEServes: 6INGREDIENTS: • 1 can 27 oz Glory Foods® String Beans, drained • 1 can 14 oz tomatoes with ialian seasonings, diced and drained • 3 Tbsp olive oil • 2 Tbsp garlic, peeled, mincedDIRECTIONS: • Place garlic and oil in a microwave-safe two-quart casserole dish, cover and microwave on high for 2 minutes. • Carefully remove hot casserole dish from the microwave and add Glory Foods® String Beans and tomatoes. Mix well. • Cover, return to the microwave and cook for 3 to 5 minutes on high. • Carefully remove hot casserole dish from the microwave, let sit for 2 minutes, and serve.
CURRIED SPRING VEGETABLES INGREDIENTS: • 2 Tbsp olive oil • 1 cup chopped onion • 2 tsp minced garlic • 1 Tbsp + 1 tsp fresh ginger, grated • 1 ½ tsp curry powder, more to taste • 1 cup diced carrots • 1 cup thinly sliced celery • 2/3 cup diced green bell pepper • 1 cup diced mushrooms • ½ cup fresh or frozen green peas • 1 1/2 cup diced zucchini • ¾ cup corn, fresh or frozen • 1/2 tsp salt • Freshly ground pepper, to taste • Optional garnish: ½ cup scallion, diced DIRECTIONS: • Heat the oil in a large skillet over medium heat. Add onion and sauté until softened. Add the garlic, ginger, and curry powder. Sauté, stirring frequently, until onion is golden for 5 minutes. • Add the carrots, celery, pepper, mushrooms, green peas, zucchini, corn, salt and pepper, to taste. Cover and cook over medium-low heat, stirring occasionally until vegetables are tender, about 15 minutes. Sprinkle with scallions.
BRAISE OF BLACK-EYED PEAS AND GREENSMakes 6 servingsINGREDIENTS: • 2 cans 15 oz cooked black-eyed peas, drained and rinsed or 1¼ cups (about 10 ounces) dried black-eyed peas • 2 Tbsp olive oil • 1 cup sweet onion, diced, such as Vidalia • 2 cloves garlic, minced • 1 cup celery, diced • ½ cup carrots, diced • 2 bay leaves • 1½ cups chopped kale or collard greens • 1 cup smoked turkey breast meat, pork or ham, diced • 6 cups low sodium chicken stock or broth • 2 tsp creole seasoning • ½ tsp dried oregano • Sea salt and freshly ground black pepper to taste • 1 cup cooked barbecued chicken or turkey, diced, optional for garnishDIRECTIONS: • In a large Dutch oven or saucepan, heat the olive oil over medium heat. Add the onion, garlic, celery, and carrots, and sauté until tender, about 5 minutes. • Add the bay leaves, kale or collard greens, and meat to the pot and sauté, stirring frequently, for 2 to 3 minutes. • Add the chicken stock, black-eyed peas, Creole seasoning, and oregano to the pot. Bring mixture to a boil, reduce heat to low, and simmer, partially covered, for 45 minutes to 1 hour, or until the black-eyed peas are tender. • Remove the bay leaves and season with salt and pepper. Ladle the soup into bowls, and serve immediately garnished with chopped meat if desired.
Win dinner at one of B. Smith’s restaurants and a trip for 2 either to Washington, D.C. or New York City How to Enter: * Purchase 2 bottles of Palmolive ® Dish Liquid* At checkout, present your personal to the cashier* Promotion runs from February 23, 2011 to March 8, 2011 See Official Rules for details. ® www.foodlion.com or by calling 1-877-336-2519. One grand prize will be awarded consisting of a two nights trip to either New York or Washington DC (ARV:$2,000). Entries must be received by March 8, 2011. Odds of winning depend on number of eligible entries received. Void where prohibited by law. Sponsor: Colgate-Palmolive Company.