Grandma
Maud's Texas Caviar
1 – 6.2 oz.
Grandma Maud's Black-eyed Peas Bean Meal
4 cups water
4 medium green onions,
finely chopped
1/2 cup chopped
red bell pepper (the size of peas)
1 cup chopped green
bell pepper (the size of peas)
1/4 cup minced red
onion
1/2-teaspoon balsamic
vinegar
1/2-teaspoon apple
cider vinegar
1-teaspoon olive
oil
1 teaspoon Dijon
mustard
Begin cooking peas
by combining 3 cups of water to the contents of one package of Grandma
Maud's Black-eyed Peas Bean Meal.
While the peas are
cooking, put the chopped green onions, peppers, and red onions in a
large bowl. In a small bowl, whisk together the vinegars, oil,
and mustard.
When the peas are
cooked, stir in a cup of water, rinse, drain, and toss them with the
other vegetables. Pour the dressing over them, and toss.
Taste and add salt if desired.
For a little kick, add chopped jalapeno pepper to mixture.
Serve as a side dish or scooped on top of crackers.
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Louisiana
Red Bean Stew
1 6.2 oz. Grandma Maud's Red
Beans and Rice Bean Meal
1/2 lb. of smoked sausage
or about 3 sausage links
1/2 cup of shredded
cheese
Prepare Grandma Maud's Red
Beans and Rice meal per directions on package. Cut up 1/2 pound
of sausage (or 3 links) into bite-sized pieces and brown in skillet
or microwave. Add sausage and cheese to hot mixture of Red Beans
and Rice. Cook for an additional five minutes, stir and serve.
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Southern
Salsa Bean Dip
1 –
6.2oz Grandma Maud’s Black Beans & Rice Bean Meal
1 – 16 oz. bottle of your favorite salsa
1 cup shredded cheese
Prepare Grandma Maud’s Black Beans & Rice Bean Meal per directions
on package. When the beans are finished, put remaining ingredients in
blender or food processor and blend until smooth. For a little kick,
add one tablespoon of hot sauce or jalapeno peppers to taste. For heartier
version, fold in another bottle of salsa to finished dip and top with
more cheese.
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Three
Bean Vegetable Soup
1 bag Grandma Maud's Down Home Cookin'©Bean Medley
1-48 oz. can Low-Sodium Chicken Broth
1-4 oz. can Stewed Tomato
1 medium Onion
1 medium Bell Pepper
1 stalk Celery
Bring chicken broth to a boil and add Grandma Maud's Down Home Cookin'©
Bean Medley. Cook over medium heat for 15 minutes. Chop onion, bell pepper
and celery. Add chopped vegetables and tomato to beans. Lower heat, cover
and simmer for an additional 20 minutes while stirring occasionally. Let
sit for 10 minutes before serving. Makes about 8 servings.
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Turkey Chili
1
bag Grandma Maud's Down Home Cookin'© Black Beans & Rice
4 cups Water
1-14 oz. can Diced Tomato
1-pound Ground Turkey (or Beef)
1 tablespoon Brown Sugar
1 to 2 tablespoons Hot Sauce
French Onion Dip
Add Grandma Maud's Down Home Cookin'© Black Beans & Rice to
water and cook for fifteen minutes. Add tomato and cook an additional
fifteen minutes. While the beans are cooking, brown the turkey and drain.
Sprinkle brown sugar and mix. Combine the meat and beans. Add hot sauce
to taste. Garnish with dip in the center of each bowl. Makes about
8 servings.
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Red
Beans with Sausage Dogs
1 – 6.2oz
Grandma Maud’s Red Beans & Rice Bean Meal
6 Kielbasa or other smoked sausage links
1 –Package of hearty hot dog buns
Prepare Grandma Maud’s Down Home Cookin' ©Red Beans &
Rice Bean Meal per directions on package. While beans are cooking, split
sausage lengthwise and brown on a stove top grill. Place sausage open
on bun and fill with red beans and rice.
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Grandma
Maud's Sweet Potato Blankets
Sweet
Potato Filling:
1
16 oz. can of sweet potatoes
1/2
stick of butter
one
egg
Prepare Grandma Maud's Pie Fixin's mix, according to package.
Sweet Blanket Dough:
4 eggs
1 1/2 cup shortening
2 cups sugar
1 cup of canned evaporated milk
6 cups flour
5 tsp. baking powder
3 tsp. vanilla flavoring
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Cream shortening, eggs and sugar until mixture has turned very light
yellow. Add milk and mix well. Add flour and baking powder along with
vanilla and spices. Beat until mixture is light and fluffy.
Cool in refrigerator; the colder the dough, the easier it is to roll.
Roll or pat golf size ball of dough and add about a teaspoon of your
filling on one side of dough.
Fold over other side of dough making a turnover pie. Flour a fork
and go around edges to seal. Take knife and remove excess dough around
edges.
Bake at 350 degrees until top is brown (25-30 mins.)
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Orange
Marmalade Muffins
2 bags Grandma Maud's DownHome Cookin©
Pie Fixin's
1 1⁄2 cups Cake Flour
1 tsp. Baking Powder
1 Egg
1 stick Butter or Margarine
1 cup Water
1⁄2 cup Orange Marmalade
Thoroughly mix Grandma Maud's Pie Fixin's with egg, water, and
butter. Gradually add marmalade, then flour and baking powder. Mix well
and pour into floured muffin pan. Bake at 350°F for thirty minutes or
until the edges are brown. Makes about a dozen muffins.
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Easy Sweet Potato Pone
1
package Grandma Maud's Down Home Pie Fixin's
1 Egg
1 15 oz. can Sweet potatoes in syrup
1/2 stick of Butter
1 cup Miniature marshmallows
Prepare
pie fixin' according to package directions. Instead of pouring it
into a pie shell, use a baking dish and top with marshmallows for
last 20 minutes of baking time.
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Grandma
Maud's Special Pecan Sweet Potato Pie
To
make a sweet potato pie extra special, add a layer of caramelized
pecans. This little trick will add a sweet and crunchy surprise to
your pie.
For
pecan layer:
1/2
cup Chopped pecans
3 tablespoons Sugar
1 teaspoon Cinnamon
2 tablespoons Butter
For Pie:
1 package of Grandma Maud’s Pie Fixin’s
1 15 oz can Sweet potatoes in syrup
1 Egg
1 stick Butter
1 Ready to bake pie shell
To
caramelize the pecans, in a shallow skillet mix pecans, sugar, cinnamon
and butter. Stir continuously over a low flame until caramelized.
Then spread the mix on the bottom of the pie crust and add pie filling
on top.
For
the filling, prepare Grandma Maud’s Pie Fixin’s according to the directions
on the package. Pour the filling into the pie shell on top of the
pecans and bake until firm
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Grilled
Portabella Mushrooms and Pineapple
4
large fresh portabella mushroom caps (stem removed)
4
Pineapple slices
1/2
cup brown sugar
1/4
cup olive oil
4
tsp. Worcestershire Sauce
4
tsp. Grandma Maud's Premium Southern Seasoning
4
slices of pita bread
Salt
and pepper (to taste)
Cover the pineapple slices
in brown sugar. Place on hot grill for 2 minutes on each side. Remove
and cover.
Brush the mushrooms lightly
with olive oil. Add salt and pepper to taste. In a small bowl,
mix Worcestershire sauce and Grandma Maud's Southern Seasoning and
place to the side. Grill the bottom side of the mushroom for
3 minutes. Turn over the mushrooms (top side down) and liberally brush
sauce/seasoning mix. Grill for another 3 minutes or until tender.
While waiting, put a little
oil on one side of the Pita Bread and grill. To plate, use a spatula
to lift one mushroom and place on top of the grilled side of the bread.
Place a pineapple slice on top of the mushroom and serve.
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Sassy
Southern Dressing
The
flavor of smoked meats and rich drippings can add a new twist to your
standard dressing recipe. Grandma Maud’s Southern Seasoning
captures all that flavor without the meat or added fat. Simply add
1 Tbs of Southern Seasoning for every 2 cups of finished dressing.
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Southern-style
Speedy String Beans
If
you don’t have time to boil down smoked meat or ham hocks, you
don’t have to miss out on traditional taste. Add 4 tsp of Grandma
Maud’s Southern Seasoning for every pound of beans, and you
are on your way to mouth-watering, down home beans (or greens). As
a benefit, you cut down on the meat, extra fat and sodium.
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Southern-seasoned
Cornbread
Even if you have
to save on time and use boxed cornbread mix, you can add 1 Tbs of
Southern Seasoning to keep things interesting.
Grandma
Maud's would love to hear how your dish turned out.
Contact us and share
your results, ideas or pictures.
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