Stewed Tomato Bean Pot – cooking with large cans

Today we’re cooking primarily with cans – restaurant-size cans for restaurant or home use. We’ve selected the following: I’m going to give you the brand along with the ingredients and size can, just to give the people who produced the product some credit for a job well done. 102 oz. can Dunbar’s Sweet Bell PepperContinue reading “Stewed Tomato Bean Pot – cooking with large cans”

SAFFRON YELLOW PEPPER RICE

SAFFRON YELLOW PEPPER RICE Saffron flavored rice mixed with sautéed sweet mini yellow peppers, then combined with Tomato Italiano flavored pumpkin seeds, garlic, tarragon, coriander and lots of fresh basil! A perfect summer rice! Makes 9 cups

POPEYE SOUP

POPEYE SOUP Popeye The Spinach Man never had it this good! Spinach, mushrooms, sweet onion, peppers and stewed tomatoes in a savory broth with Goldbaum’s Gluten Free All Natural Brown Rice Pasta Shells. WOW! Makes 25 cups

PINEAPPLE PINE NUT DRESSING

PINEAPPLE PINE NUT DRESSING Gordon Food Store brand Pineapple Topping combined with pine nuts, cacao beans, Napa Valley Naturals Champagne Vinegar and maple syrup! Tastes like dessert. Serve over salad greens or fresh fruit! Makes approx. 4 cups

MUSHROOM AND BREAD PATE

MUSHROOM AND BREAD PATE A unique way of making, presenting and enjoying mushroom pate! By adding fresh Italian breadcrumbs to the mix, the glutenous nature of the bread, when left to set in the refrigerator overnight creates a pate you can slice with no detraction from the pate or its mushroom flavor accentuated by Minor’sContinue reading “MUSHROOM AND BREAD PATE”

CRANBERRY STUFFING POTATO CASSEROLE

CRANBERRY STUFFING POTATO CASSEROLE Cranberry bread stuffing made from fresh, partially dried bread, GFS Vegetable Base, sage and jellied cranberry sauce. Topped with instant mashed potatoes with ground pepper and nutmeg. Baked till piping hot. A simply made, but delicious casserole that’s good to serve year round! Serves 6