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taco soupprep Time: 10 minutes cook Time: 1 hour servings: 8

Ingredients2 cans (15.5 oz each) Allens Chili Beans, un-drained1 can (15.5 oz) Allens Pinto Beans, un-drained1 can (15.25 oz) Allens Whole Kernel Corn, un-drained1 can (15.5 oz) Allens White Hominy, un-drained1 1/2 lbs. lean ground beef1 package (1-1/4 oz) dry taco seasoning2 cans (15 oz each) diced tomatoes1 can (46 oz) tomato juice or 2 cans (8 oz each) tomato sauce plus 4 cans (8 oz each) waterhot sauce to taste

cookIn a large pot, brown ground beef; drain off fat. Add taco seasoning. Stir in beans, corn, hominy, tomatoes, and tomato juice. Add hot sauce to taste. Simmer one hour.

serveIn individual bowls over crushed tortilla chips and garnish as desired.

garnish ideasGrated cheese, chopped onions, chopped avocado, and sour cream.

prep Time: 25 minutes Cooking Time: 50 minutes servings: 8

filling Ingredients1 can (15 oz) Princella Cut Yams, drained1 can (14 oz) sweetened condensed milk2 eggs1 tsp. cinnamon1/2 tsp. nutmeg1/2 tsp. ginger1/2 tsp. salt9 inch pastry shell, unbaked

topping Ingredients12-14 pecan halves3 Tbsp. dark brown sugar3 Tbsp. whipping cream

preparationsPre-heat oven to 375°F. In a large bowl, combine yams, condensed milk, eggs, spices and salt. Beat at medium speed until smooth. Pour into unbaked 9-inch pastry shell. Bake for 50 minutes or until knife inserted in center comes out clean. Let cool slightly.

toppingArrange pecan halves in circle on top of pie. Set aside. In a small saucepan, combine dark brown sugar and whipping cream. Cook over medium heat, stirring constantly, until sugar dissolves. Reduce heat and simmer 5 minutes. Let cool 5 minutes. Spoon over pie.

arkansas caviarprep time: 15 minutesservings: eight 1/2 cups

Ingredients1 can (15.5 oz) Allens Blackeyed Peas, rinsed and drained1 medium chopped onion3/4 Cup chopped sweet red pepper3/4 Cup chopped green pepperJalapeño pepper, seeded & minced to taste3 green onions, chopped1/4 Cup minced fresh parsley1 jar (2 oz) diced pimentos, drained1 garlic clove, minced1 bottle (8 oz) fat-free Italian Dressing

directionsCombine all ingredients and toss gently. Cover and refrigerate for 24 hours. Serve with warmed tortilla chips heated in 350° oven 5-6 minutes.

pizza breakfastprep Time: 10 minutescooking time: 25 minutes servings: 8

Ingredients1 can crescent rolls1 pound sausage, cooked and drained1 can (15 oz.) Butterfield sliced or diced potatoes, drained6 eggs, beaten2 cups grated cheese of your choicesalt and pepper to taste

directionsPreheat oven to 350°F. Grease bottom of pizza pan. Separate crescent rolls, place on pan and pinch edges together to form crust. Cover with sausage, then potatoes. Pour eggs over top and cover with cheese. Bake for 25 minutes.

sweet potato praline pie

easy spinach quicheprep Time: 15 minutescook time: 35 minutes

Ingredients1 can (13.5 oz) Popeye Spinach, very well drained1 10-inch pie crust, unbaked1/4 Cup cheddar cheese, grated1/4 Cup swiss cheese, grated5 eggs, beaten1 Cup 2% milk2-3 slices bacon, crumbled (optional) or 1/4 Cup bacon bits1 slice red or other mild onion, diced1 roma tomato, thinly sliced

directionsPreheat oven to 425°F. Prepare crust according to package directions. Sprinkle cheese on pie crust. Mix eggs, milk, spinach and bacon, and onion; pour mixture evenly over cheese. Top with slices of tomato. Bake for 15 minutes; reduce heat to 350°F and bake for an additional 20 to 25 minutes until set, or a toothpick inserted in center comes out clean. Remove from oven and let stand 10 minutes. Serve warm with fruit.

chicken veg-all burritosprep & cook time: 30 minutes

Ingredients1 can (15 oz) Veg-All Original Mixed Vegetables, drained2 cups chicken, cooked and diced1 packet burrito seasoning mix3/4 cup water10 8” flour tortillas1 cup shredded cheddar cheese1 diced tomato1/2 cup shredded lettuce1/2 cup sour cream1/2 cup guacamole

directionsIn a large skillet, combine chicken, Veg-All, burrito mix and water. Heat over medium heat until bubbly; stir occasionally. In the meantime, prepare flour tortillas according to package directions. Spoon about 1/3 cup of mixture on one end of tortilla. Top with desired toppings. Fold edge nearest filling up and over just till mixture is covered. Fold in two-sided envelope fashion, then roll up. If necessary, warm in microwave for 1 minute. Serves 4.

allens southern-style green beansprep Time: 5 minutescook time: 30 minutes

Ingredients5 slices bacon, diced into 1-inch pieces2 (15 oz) cans Allens Cut Italian Green Beans, drained1 Tbsp. sugar1 onion, sliced (optional)salt and pepper to taste

directionsPlace the bacon in a skillet; cook over medium-high heat, turning occasionally, until evenly browned and crisp. Mix the sugar and green beans into the bacon. Cook over medium-low heat until green beans start to caramelize. Top with slices of onion, serve hot.

popeye classic spinach dipprep Time: 10 minuteschill time: 1 hour servings: 6

Ingredients1/2 Cup plain yogurt1/2 Cup cottage cheese1 (14 oz) can Popeye Chopped Spinach, drained1 green onion, sliced1 tsp. chili powder1 tsp dill weed1 tsp lemon juice

directionsCombine yogurt and cottage cheese, and stir until smooth. Stir in spinach, onion, chili powder, dill weed, and lemon juice. Place in serving dish. Cover and chill until ready to serve with fresh vegetables, crackers, or bread sticks.

prep Time: 10 minuteschill time: 1 hour servings: 10

Ingredients1 (15 oz) can Allens Lima Beans, drained and rinsed1 (15.25 oz) can Allens Black Beans, drained and rinsed1 (15 oz) can Allens Red Beans, drained and rinsed1 (15 oz) can Allens Garbanzo Beans, drained and rinsed1 (15 oz) can Allens Green Beans, drained1 (15 oz) can Allens Sliced Carrots1 Cup celery, sliced1 medium red onion, diced1/2 Cup Italian dressing (may use light)

directionsIn large mixing bowl, combine all ingredients, mix well. Chill before serving.

chicken pot pieprep time: 10 minutescook time: 50-60 minutes servings: 4

Ingredients2 cans (15 oz. each) Veg-All Original Mixed Vegetables, drained1 can (10 oz.) cooked chicken, drained1 can (10.75 oz.) cream of chicken or cream of mushroom soup1/4 tsp. thyme1/4 tsp. pepper2 (9-inch) frozen ready-to-bake pie crusts

DirectionsPreheat oven to 375°F. In a medium mixing bowl, combine first 5 ingredients; mix well. Fit one pie crust into 9-inch pie pan; pour vegetable mixture into pie crust. Top with remaining crust, crimp edges to seal, and prick top with fork. Bake for 50-60 minutes (on lower rack) or until crust is golden brown and filling is hot. Allow pie to cool slightly before cutting into wedges to serve.

signature white chiliprep time: 20 minutescook time: 15-20 minutesservings: 6

Ingredients1 large onion, chopped1 medium green bell pepper, seeded and chopped2 cloves garlic, minced, or 1 tsp. garlic powder1 Tbsp. oil2 cans (15.5 oz. each) Allens Great Northern Beans, undrained1 can (14.5 oz.) chicken broth2 tsp. ground cumin2 tsp. chili powder1/2 tsp. oregano1/8 tsp ground cloves1/4 tsp. cayenne pepper3 Cups diced cooked chicken breast3 Cups grated Monterey Jack cheese

DirectionsSauté onion, bell pepper and garlic in oil until tender. Add beans, broth, seasonings and chicken. Simmer 15-20 minutes. Serve topped with grated cheese, salsa, sour cream and crushed tortilla chips.

creamy orzo with corn and peasPrep Time: 15 minutescook time: serve immediately

Ingredients1 Cup Allens Whole Kernel Corn1 Cup Allens Sweet Peas2 Tbsp. butter3/4 Cup uncooked orzo1 1/2 Tbsp. extra-virgin olive oil1/4 tsp. onion powdersalt & pepper to taste

DirectionsBring a large pot of lightly salted water to a boil over high heat. Add the orzo, and cook until al dente, 6-7 minutes; drain.

Heat the olive oil in a large skillet over medium-high heat. Stir in the butter, corn, peas, and cooked orzo with the onion powder, salt and pepper. Season to taste with salt and pepper, and serve immediately.

bean soupprep time: 15 minutescook time: 20 minutesservings: 6-8

Ingredients1 Tbsp. butter or margarine12 - 16 ounces fully cooked smoked sausage, sliced and quartered1/4 Cup diced celery1/4 Cup diced onion3 cans (15.5 oz. each) Allens or Trappey’s Great Northern or Navy Beans, undrained1 can (14.5 oz.) Allens Sliced Carrots, undrained, coarsely mashed1 Tbsp. fresh chopped parsley or 1/4 tsp. dried parsley flakes2 cans (14.5 oz. each) chicken brothsalt and pepper to tastehot sauce to taste

DirectionsIn large saucepan, brown sausage, celery and onion in butter until onion is tender. Add beans, carrots, parsley, broth, salt, pepper and hot sauce. Bring to a boil over medium heat and simmer 10 minutes. Serve with sweet cornbread muffins.

praline yamsprep time: 5 minutescook time: 20-30 minutes servings: 6

Ingredients1 can (29 oz.) Princella or Sugary Sam Cut Yams, drained1/4 Cup chopped pecans1/4 Cup coconut, shredded1/4 Cup firmly packed brown sugar2 Tbsp. flour2 Tbsp. butter or margarine, melted

directionsHeat oven to 350°F. Place yams in ungreased 1 1/2-quart baking dish. In small bowl, combine remaining ingredients; blend well. Sprinkle over yams. Bake for 20-30 minutes or until bubbly.

creamy corn dipprep Time: 10 minutescook time: 1 hour

Ingredients1 (15 oz) can Allens Creamed Corn, undrained1 (15 oz) can Allens Whole Kernel Corn, drained1 8oz block cream cheese, diced1/3 can (4 oz) diced jalapeños, drained wellscallions (optional)

directionsPut all ingredients in a crock pot. Mix with spoon. Cook on low until melted, approximately one hour, stirring occasionally. Mix to blend. Consider adjusting jalapeños to desired level of spice. Serve warm, scallions optional.

classic green bean casseroleprep time: 10 minutescook time: 30 minutes servings: 6-8

Ingredients2 - 3 cans (14.5 oz. each) Allens or Sunshine French or Regular Cut Green Beans, drained1 can (10.75 oz.) condensed cream of mushroom soup3/4 Cup milk1/8 tsp. ground black pepper1 can (2.8 oz.) French fried onion rings

directionsPreheat oven to 350°F. Combine all ingredients, reserving half the onion rings. Pour into 1 1/2-quart baking dish. Bake uncovered for 30 minutes. Top with reserved onion rings and bake 5 minutes longer or until browned.

sweet potato delightprep time: 15 minutescook time: 1 hour servings: 15-20

Ingredients2 cans (15 oz. each) Allens, Princella or Sugary Sam Cut Yams, drained1 can (12 oz.) evaporated milk1 Cup sugar3 eggs1 tsp. vanilla2 tsp. cinnamon1/2 regular-size yellow cake mix (dry)1 Cup chopped pecans1/2 Cup butter or margarine, melted

directionsPreheat oven to 350°F. Combine first 6 ingredients in a large bowl. Pour into a 9x13-inch greased cake pan. Sprinkle dry cake mix on top. Cover with chopped pecans. Pour on melted butter. Bake for approximately 1 hour. Cool. Serve with whipped topping.

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