“T.O.C.” Rice Pie

Ingredients:

1 (5 oz) Mahatma yellow rice
2 cups cheddar cheese, shredded
¼ cup (½ stick) melted butter
2 cans of Margaret Holmes tomato, okra, and corn-drained.
1 can (10 oz) cream of chicken soup

Recipe Instructions:

Cook rice according to package directions; substituting reserved vegetable liquid, plus 2/3 cup water. Combine rice, 1 ½ cups of the cheese, melted butter, Margaret Holmes cans, and soup; mixing well. Spoon into 2 qt-9” deep casserole dish. Bake at 350 degrees for 30 minutes. Top with remaining ½ cup cheese, bake 10 minutes.  Let it cool for 5-10 minutes & serve.

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

A Touch of Margaret Holmes Soup

Ingredients:

4 bacon slices
4 large potatoes, peeled and diced
1 large onion, chopped
2 stalks celery, chopped
2 (14.5 oz.) cans Margaret Holmes Tomatoes w/ Vidalia Onions
1 cup tomato juice
1 (15 oz.) can Margaret Holmes Medium Green Lima Beans
1 (15 oz.) can Margaret Holmes Triple Succotash
2 (15 oz.) cans Margaret Holmes Tomatoes and Okra

Recipe Instructions:

Cook bacon in a large pot until brown.  Remove the bacon, crumble and put in a small bowl for later use.  Add onions and celery to the pot and sauté in the bacon grease on medium heat for 10 minutes.  Add the potatoes, tomatoes and tomato juice and simmer until potatoes are almost done.  Stir in the remaining ingredients (including reserved bacon) and cook until fully heated and potatoes are soft. 

This Recipe uses the following products:

  • Seasoned Medium Green Lima Beans- 15 oz.
  • Tomatoes and Okra- 15 oz.
  • Tomatoes w/ Vidalia Onions- 14.5 oz.
  • Triple Succotash- 14.5 oz.

Amazing ‘Never Stir’ Always Delicious Southern Peach Cobbler

Ingredients:

1 stick butter or margarine
1 cup sugar
1 cup self rising flour
1 cup milk
½ tsp vanilla extract
1 can (29 oz.) Greer or O’Sage peaches, drained

Recipe Instructions:

Melt butter in a deep 2 qt. baking dish. Mix together flour, sugar, milk and vanilla. Pour into the middle of the melted butter but do not stir. Then pour the can of drained peaches into the middle of the batter. Do not stir. Bake for 1 hour at 350 degrees and serve warm with ice cream.

This Recipe uses the following products:

  • Greer Peaches Southern Freestone- 29 oz.
  • O’Sage Lite Peaches Ragged Ripe Freestone- 29 oz.

Aslund’s Shrimp Creole

Ingredients:

2 lbs. shrimp, uncooked
2 cans (15 oz.) Margaret Holmes Tomatoes and okra
2 cups onions, chopped
1/2 cup white wine
1 cup parsley, chopped
1 can (15 oz.) diced tomatoes
1 tsp. cayenne pepper
1/4 cup green bell peppers, chopped

Recipe Instructions:

Cook shrimp and set aside.  In a separate saucepan, mix together all remaining ingredients and cook over high heat until boiling.  Reduce heat and simmer for 10-15 minutes or until onions and peppers are soft.  Stir in shrimp and cook for an additional 1-2 minutes.  Serve over rice. 

This Recipe uses the following products:

  • Tomatoes and Okra- 15 oz.

Beef Noodle Vegetable Soup

Ingredients:

1 lb. cubed beef stew meat
2 beef bouillon cubes
1 small onion, chopped
4 cups water
1 (14 ½ oz) can Margaret Homes Triple Succotash
1 (15 oz) Margaret Holmes Seasoned Cabbage
½ cup elbow macaroni
*can substitute pearl barley or rice for macaroni

Recipe Instructions:

Place beef and bouillon cubes in pot with 4 cups of water and chopped onion. Boil for 15 minutes. Add Margaret Holmes triple succotash and Margaret Holmes seasoned cabbage. Boil 15 min longer. Add elbow macaroni. Boil 15 min longer. If you like it spicy, add a couple dashes of hot sauce.

This Recipe uses the following products:

  • Seasoned Cabbage- 15 oz.
  • Triple Succotash- 14.5 oz.

Best Refried Beans

Ingredients:

1 can (27 oz.) Margaret Holmes Seasoned Pinto Beans with Vidalia Onions
¼ tsp. cumin
½ tsp. garlic powder
½ tsp. chili powder
1 green onion, chopped
Hot sauce to taste

Recipe Instructions:

Drain pinto beans.  Pour pinto beans into a medium fry pan.  Using potato smasher, gently smash beans.  Add cumin, garlic powder and chili powder to smashed beans.  Bring mixture to a slow boil, lower heat, and simmer for 10 minutes, stirring frequently.

For garnish add a couple of dashes of hot sauce and chopped green onion.  Serve while warm. Makes 4 servings.

This Recipe uses the following products:

  • Seasoned Pinto Beans with Vidalia Onions- 27 oz.

Black Bean Dip

Ingredients:

1 Red Onion, Chopped
2 cans (15 oz.) Margaret Holmes Seasoned Black Beans (drained)
1 Can (15 oz.) Shoe Peg Corn (drained)
2 Cups Diced Tomato
1 Cup Prepared Italian Dressing

Recipe Instructions:

Mix together all ingredients.  Serve with Corn chips.

This Recipe uses the following products:

Black Bean Quesadillas

Ingredients:

1 tsp. Canola oil
1/4 cup Red pepper, cut into 1/8” strips
1/4 cup Green pepper, cut into 1/8” strips
1/4 cup Red onion, cut into 1/8” strips
1 can (15 oz.) Margaret Holmes® Seasoned Black Beans
1/4 cup Cheddar cheese, shredded
2 ea. 8” Tortillas, whole wheat
1/4 cup Salsa
2 Tbsp. Sour cream, fat-free

Recipe Instructions:

Preheat oven to 350 degrees.
Heat a nonstick skillet, add oil and all vegetables. Saute, stirring occasionally until vegetables are slightly softened. Remove and set aside.
Place a piece of parchment or a silicone baking sheet on a cookie sheet. Lay tortillas flat on the cookie sheet.
Spread black beans over half of each tortilla. Top the beans with half of the cheese and vegetables. Fold into a half moon shape.
Bake for 15 to 20 minutes or until the cheese is melted and the refried beans are hot.
Remove from the oven and cut each tortilla into 2 or 3 pie-shaped wedges.
Arrange on a platter and garnish with salsa and fat-free sour cream.

This Recipe uses the following products:

  • Seasoned Black Beans- 15 oz.

Black Bean Soup

Ingredients:

1 Onion, Chopped
2 Small Garlic Cloves, Minced
1 Tbs. Olive Oil
2 (16oz.) Cans Margaret Holmes Black Beans, Drained
1 (15oz.) Can Stewed Tomatoes (chopped)
1 (10oz.) Can of Chicken Broth
½ Cup Picante Sauce
½ Cup Water
¼ Cut Chopped Fresh Cilantro (Optional)
1 tsp. Cumin
2 Tbl. Lime Juice (approx. 1 Lime)

Recipe Instructions:

Sauté onion and garlic in olive oil in a saucepan until tender, stir in black beans, tomatoes, broth, picante sauce, water, cilantro, and cumin.  Bring to a boil, reduce heat and simmer until desired consistency, stirring occasionally.  Remove from heat, stir in the lime juice, ladle into soup bowls. Garnish with corn chips and/or sour cream (4-6 Servings)

This Recipe uses the following products:

  • Seasoned Black Beans- 15 oz.

Blue Ridge Collard Green Lattice Tart

Ingredients:

2 (15 oz) refrigerated pie crusts
1 can (15 oz) Margaret Holmes Seasoned Chopped Collard Greens (drained)
¼ cup finely chopped country ham (or crisp cooked bacon)
¾ parmesan cheese, freshly grated
½ cup sour cream
¼ tsp. freshly ground nutmeg
1 egg, separated (divided usage)
1 tsp. water

Recipe Instructions:

Preheat oven to 400 degrees. Place oven rack at lowest position. Prepare 1 pie crust according to package directions. Drain collards in a mesh drainer and colander, pressing quite firmly to remove excess liquid In a mixing bowl combine well-drained collards, country ham, parmesan cheese, sour cream, nutmeg, and egg yolk (reserve white for later use); blend well. Spread evenly into prepared pie crust, smoothing top.  To make the lattice top, cut remaining pie crust into ¾ inch wide strips (a ruler helps). Arrange strips in a lattice design over collard mixture. Trim and seal edges.
In a small bowl, whisk together egg white and water until foamy; gently brush over the lattice crust. Bake at 400 degrees on the lowest oven rack for about 45 minutes, or until dark golden brown. (Cover loosly with foil during the last 5-10 minutes of baking if needed to prevent excess browning).  Serve immediately.

This Recipe uses the following products:

  • Seasoned Collard Greens- 28 oz.

Breakfast Quiche with Greens

Ingredients:

1 9” deep dish pastry pie shell, cooked
6 eggs
3/4 cup half and half
1 Tbs. Dijon mustard
1 tsp. salt
1 tsp. pepper
1 (15 oz.) can Margaret Holmes Greens (mixed, mustard, collards, turnips or kale), drained
1 cup onions, diced
1/2 cup cooked ham, sausage or turkey
1 cup swiss cheese (shredded)
1 cup feta cheese (crumbled)
¼ cup parmesan cheese (grated)

Recipe Instructions:

Cool pie shell- prick the bottom to test. Lightly beat eggs, half and half, mustard, pepper and salt. Spread the meat, greens and onions in the bottom of the pie shell; sprinkle Swiss cheese and feta cheese on top. Pour egg mixture over greens & cheese and lightly combine all ingredients. Sprinkle with parmesan cheese. Bake at 425 degrees for 25 minutes then 350 degrees for 30 minutes. Cover edges of the pie with foil strips.

This Recipe uses the following products:

  • Low Sodium Collard Greens- 14.5 oz.
  • Seasoned Mixed Greens - 14.5 oz.
  • Seasoned Mustard Greens- 14.5 oz.
  • Seasoned Turnip Greens- 14.5 oz.

Butter Bean and Pimento Casserole

Ingredients:

2 cans (15 oz.) Margaret Holmes butter beans, drained OR
1 can (27 oz.) Margaret Holmes butter beans with Vidalia onions
1 can (10 oz.) Cream of mushroom soup
1 (4 oz.) jar diced pimentos
1 cup sharp cheddar cheese, grated
20 Ritz crackers, crushed
1/2 stick butter, melted

Recipe Instructions:

Mix together the butter beans, soup, pimentos and cheese.  Pour into a buttered casserole dish.  Top with buttered, crushed Ritz crackers.  Bake at 350 degrees until top browns and casserole is bubbly. 

This Recipe uses the following products:

  • Seasoned Butter Beans with Vidalia Onions- 27 oz.
  • Seasoned Butter Beans- 15 oz.

Cabbage Casserole

Ingredients:

1 lb of ground beef, browned & drained
2 cups of cooked rice
1 (10 oz.) can cream of mushroom soup
2 (15 oz) cans Margaret Holmes Seasoned Cabbage
¼ cup bread crumbs
2 Tbsp. butter (melted)

Recipe Instructions:

Preheat oven to 375 degrees. Combine cooked ground beef, rice, and cream of mushroom soup and put into casserole dish. Open cans of cabbage, drain. Put cabbage on top of beef rice-soup mixture. Mix together butter and bread crumbs. Sprinkle butter and bread crumbs over the top of cabbage. Bake uncovered for 20-25 minutes or until soup mixture bubbles & top is golden brown. Enjoy!

This Recipe uses the following products:

  • Seasoned Cabbage- 15 oz.

Catfish Stew

Ingredients:

1 lb. catfish, cut into 1 inch pieces
3 slices bacon, chopped
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (28 oz.) can Stewed Tomatoes
2 (15 oz.) cans Margaret Holmes Tomatoes & Okra
2 cups peeled and diced potatoes
1 cup water
1/4 cup ketchup
2 Tbs. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme

Recipe Instructions:

Fry bacon and add onion and bell pepper and cook til they are tender. Add remaining ingredients and bring to a simmer. Slow cook covered for about 30 minutes. Add in catfish and cook for another 20 minutes. 

This Recipe uses the following products:

  • Tomatoes and Okra- 15 oz.

Champion Potato Dish

Ingredients:

2 ½  lb. bags hash brown potatoes
½ stick melted butter
1 medium onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1 cup sour cream
½ can (15 oz.) Margaret Holmes Black-eyed Peas – drained
1 can cream of chicken soup
1 can cream of chicken-mushroom soup
1 jar (2 oz.) pimentos – drained
3 tbs. hot sauce
2 ½ cups sharp cheddar cheese, shredded
1 cup cooked chopped chicken, shredded
1/4 cup bacon bits

Recipe Instructions:

In a large bowl, mix together potatoes, butter, onion, salt, pepper, sour cream. Stir in remaining ingredients (except for bacon bits) and pour into a 9” x 11” casserole dish (coated with cooking spray). Sprinkle bacon bits over top and cover with foil. Bake 45 minutes at 350 degrees, remove foil. Cook an additional 15- 20 minutes or until golden brown

This Recipe uses the following products:

  • Low Sodium Blackeye Peas- 15 oz.

Chicken Okra Chowder

Ingredients:

2 cups boneless skinless chicken, cooked and coarsely chopped
4 Tbs. butter
1 small onion, chopped
1 clove garlic, minced
1 can (15 oz.) Margaret Holmes tomato, okra, and corn
1 can (15 oz.) creamed corn
2 cups chicken stock
2 cups whole milk
2 cups shredded pepper jack cheese
Hot sauce to taste

Recipe Instructions:

Melt butter in Dutch oven or large stock pot. Add onion and garlic and cook on medium low heat until onion is soft.  Stir in flour until smooth.  Add 1 can of Margaret Holmes Tomato, Okra and Corn, along with chicken and stir to combine. Pour in chicken stock and cook until heated, stirring until well mixed. Add in shredded cheese and cook until melted and slowly add mill. Stir to combine all ingredients and simmer until thoroughly heated. Season to taste with hot sauce.

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Collard Green and Bacon Frittata

Ingredients:

1 (14.5 oz) can Margaret Holmes Collard Greens, drained
2 oz. jar diced pimentos, drained
14 oz. container of egg beaters or 6 large eggs, beaten
¼ cup red onion, chopped
2 Tbs. melted butter
2 Tbs. grated parmesan cheese
3 Tbs. all purpose flour
1 Tbs. bacon bits (imitation or real)
½ tsp. white pepper
½ tsp. marjoram (optional)

Recipe Instructions:

Mix all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 50 minutes uncovered.

This Recipe uses the following products:

  • Low Sodium Collard Greens- 14.5 oz.

Collard Greens & Beans over Rice

Ingredients:

1 can (27 oz) Margaret Holmes Seasoned Collard Greens, drained
1 can (15 oz) Margaret Holmes Pinto Beans, rinsed and drained
1 can (14 oz) reduced sodium beef broth
1/2 cup frozen chopped onions
1/4 cup real bacon pieces
2 teaspoons of red wine vinegar
1/2 teaspoon red pepper flakes
2-3 cups cooked rice

Recipe Instructions:

Combine all ingredients over medium heat. Cook and stir for about 10 minutes until heated through. Serve hot over rice. 

This Recipe uses the following products:

  • Seasoned Collard Greens- 28 oz.
  • Seasoned Pinto Beans- 15 oz.

Collard Greens and Pinto Beans

Ingredients:

1 can (27 oz) Margaret Holmes Collard Greens, drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 oz) reduced sodium beef broth
1/2 cup frozen chopped onions
1/4 cup real bacon pieces
2 teaspoons of red wine vinegar
1/2 teaspoon red pepper flakes

Recipe Instructions:

Combine all ingredients over medium heat. Cook and stir for about 10 minutes until heated through.

This Recipe uses the following products:

  • Low Sodium Collard Greens- 14.5 oz.

Crock Pot White Beef & Macaroni Stew

Ingredients:

2 lbs. lean beef cut into one inch cubes
1 (27 oz.) can Progresso French Onion soup
16 oz. container sour cream onion dip
2 medium cans of Margaret Holmes tomatoes, okra and corn (drained)
1 cup uncooked small elbow macaroni
Salt and pepper to taste

Recipe Instructions:

Place beef cubes and French onion soup in a crock pot. Cook on low heat for 3 hours. Mix in sour cream onion dip and continue to cook for 2 hours, stirring occasionally. Add the drained vegetables and macaroni into the crock pot mixture. Mix well and cook on high for 1 hour. Test macaroni and serve when done.

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Crusted Tex Mex Skillet Meal

Ingredients:

2 cans (15 oz.) Margaret Holmes Tomatoes, okra and corn (not drained)
1 can (15 oz.) red kidney beans (drained and rinsed)
½ lb. ground beef, browned and drained
½ cup chili sauce
2 boxes (6 oz.) cornbread mix
2 eggs, lightly beaten
½ cup milk
1 can (14 oz.) creamed corn
½ cup minced green chilis
1 cup Four Cheese Mexican Shredded cheese

Recipe Instructions:

Preheat oven to 375 degrees.

In a medium mixing bowl, combine 2 cans Margaret Holmes Tomato, okra & corn, kidney beans, cooked ground beef, and chili sauce.  Spoon mixture into greased skillet.
In the same bowl, mix together the cornbread, eggs, milk, corn and green chilis.  Pour half of the cornbread mixture in the skillet over the bean mixture and sprinkle half of cheese on top.  Spoon the remaining cornbread on top of cheese and sprinkle remaining cheese on top.  Bake for 20 minutes or until golden brown.

4 – 6 servings

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Delicious Beef Vegetable Soup

Ingredients:

2 cans (15 oz.) Margaret Holmes Tomatoes Okra and Corn
2 cans (15 oz.) Margaret Holmes Succotash
3 cans (15 oz.) Stewed Tomatoes
1 large onion, diced
1 lb. hamburger meat
1 lb. of kielbasa sausage (sliced)
1 Beef Bullion cube
Salt (to taste)
Pepper (to taste)
Garlic powder (to taste)

Recipe Instructions:

In a large pot, cook onion and hamburger meat over medium high heat until brown.  Drain leftover grease.  Open cans and add to meat, bring to a boil.  Add in sliced sausage and two cubes of beef bullion.  Reduce heat and simmer for 1 hour, stirring occasionally. Add salt, pepper and garlic powder to taste. Enjoy!

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.
  • Triple Succotash- 14.5 oz.

Good Luck Pickled Peas

Ingredients:

2 (15 oz) cans Margaret Holmes Seasoned Blackeye Peas
1/2 cup vegetable oil
1/3 cup white wine vinegar
1 medium onion, thinly sliced
1 clove garlic, minced

Recipe Instructions:

Combine all ingredients.  Mix well. Marinate in refrigerator for 24 hours. Serve side dish cold or at room temperature.

This Recipe uses the following products:

  • Seasoned Blackeye Peas- 15 oz.

Grandmother’s Easy Peach Cake

Ingredients:

2 cans (29 oz.) Greer or O’Sage Peaches, drained (reserve syrup from 1 can)
1 Yellow Cake Mix (Not Pudding)
1 Stick Butter

Recipe Instructions:

Pour both cans of peaches and reserved syrup from 1 can into a 9” X 13” dark or glass baking pan.  Put cake mix on top and push down with back of spoon to moisten.  Melt butter and drizzle on the top.  Bake at 350 degrees for 35 to 40 minutes, until golden brown.

This Recipe uses the following products:

  • Greer Peaches Southern Freestone- 29 oz.
  • O’Sage Lite Peaches Ragged Ripe Freestone- 29 oz.

Green & Sausage Cheese Bake

Ingredients:

1 can (27 oz) Margaret Holmes® Seasoned Greens (collards, turnips, mustards, mixed or kale), drained
1-1/2 cup chicken or vegetable broth, divided
1 cup half-and-half
4 Tbs. butter
1/4 cup flour
1/3 cup parmesan cheese, grated
1/2 cup ricotta cheese (whole milk or part skim)
3 Tbs. dry bread crumbs
2 oz mozzarella cheese, shredded (about 1/2 Cup)
1 lb turkey sausage, diced
Salt and black pepper to taste

Recipe Instructions:

Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees.
Heat the 1 cup of broth and half-and-half in a sauce pan, just until bubbles form around the edge of the pan. 
In a large skillet, melt the butter over low heat. Add the flour and cook, stirring, for one minute.  Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
Whisk in the grated parmesan and ricotta cheeses. Stir in the greens and diced sausage into the cheese sauce and pour the mixture into the prepared baking dish.
Sprinkle with the bread crumbs and then sprinkle the grated mozzarella cheese over the top; bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.  Serve immediately

This Recipe uses the following products:

  • Seasoned Collard Greens- 28 oz.

Ham & Greens Casserole

Ingredients:

1 tbsp. olive oil
1 cup onion, diced
1 tsp. crushed red pepper
½ cup diced cooked ham
1 cup chopped tomatoes
1 (27 oz) can Margaret Holmes greens (may use collards, turnips, mustards, kale or mixed), drained
2 (8.5 oz.) boxes Jiffy cornbread mix
2 eggs
1-1/2 cups buttermilk

Recipe Instructions:

Heat olive oil in medium skillet. Saute onions until transparent. Add red pepper, ham and tomatoes and cook about 5 minutes. Place greens into a rectangular Pyrex dish (or use a seasoned cast iron black skillet). Spoon onion, tomato & ham mixture over greens. In a separate bowl, mix together cornbread mix, eggs and buttermilk. Pour cornbread mixture on top and bake at 375 degrees for 30 minutes or until topping is golden brown.

Delicious served with grilled okra, chow chow and hot sauce.

This Recipe uses the following products:

  • Seasoned Collard Greens- 28 oz.
  • Seasoned Kale- 28 oz.
  • Seasoned Mixed Greens- 27 oz.
  • Seasoned Mustard Greens- 27 oz.
  • Seasoned Turnip Greens- 27 oz.

Hoppin Johncakes

Ingredients:

1 can (14.5 oz.) Margaret Holmes Hoppin John
1 ½ cups all-purpose flour
½ cup yellow cornmeal
2 tbsp. granulated sugar
2 tsp. baking powder
1 ½ tsp. salt
3 large eggs
¾  cup milk
¼ cup butter, melted
1 tsp shortening or lard

Recipe Instructions:

Using a colander, drain Hoppin John very well, then place on paper towels to absorb any remaining liquid. Sift flour, cornmeal, sugar, baking powder and salt into medium mixing bowl. In separate bowl whisk eggs, milk and butter. Add egg mixture to flour mixture. Carefully fold in Hoppin John. Heat shortening or lard in cast iron griddle over medium heat until shortening melts and ripples. For each cake pour ¼ cup of hoppin john mixture onto griddle – mixture should sizzle when it hits the griddle. Flip cake once edges are dry and griddle side is golden brown. Continue to fry until other side is lightly brown. If necessary add more shortening between batches.

This Recipe uses the following products:

  • Hoppin’ John- 14.5 oz.

Jalapeno, Corn and Okra Dip

Ingredients:

1 cup mayonnaise
1 cup pepper jack cheese (not processed), shredded
1 can Margaret Holmes Tomatoes, Okra and Corn, drained
½ cup parmesan cheese, shredded
3 Tbs. Pickled Jalapeno Rings, chopped
Hot sauce (to taste)
1 bag of your favorite corn chips (like Fritos)

Recipe Instructions:

Combine all ingredients except the corn chips.  Put mixture in a pie plate or other shallow dish that has been sprayed with non-stick spray. Bake at 350 for about 25 minutes (or until browning and bubbly). Serve with corn chips! Yum!!

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Low Country Caldron

Ingredients:

2 lbs. unpeeled raw shrimp (26-30 count)
1 Tbs. vegetable oil
2 cloves garlic, minced
2 lbs. smoked sausage
½ tsp. dried thyme
1 envelope dry onion soup mix
4 cups water
¼ cup dry white vermouth
1 (27 oz) can Margaret Holmes Seasoned Collard Greens
2 (14 ½ oz) can Margaret Holmes Tomatoes, Okra, Corn
1 loaf hardy bread, whole
Butter spray

Recipe Instructions:

Heat oven to 400 degrees. Peel shrimp and set aside. In 4-6 quart pot (caldron) add oil, garlic, and sausage. Stir and cook over medium heat until garlic is golden. Add thyme and onion soup mix. Gradually add water and whisk to blend, bringing to a boil. Add vermouth and simmer for 10 minutes. Stir in Margaret Holmes Collard Greens and Tomatoes, Okra and Corn.  Simmer for 10 minutes until sausage is cooked. Raise heat and add shrimp to “caldron”. Cook until shrimp is pink approximately 5 –10 minutes. Meanwhile break or cut bread into 3”- 4” chunks and place on a baking sheet lined with foil. Butter spray bread and bake until crisp (approximately 10 minutes). Serve in deep bowls with the bread on the side.

This Recipe uses the following products:

  • Seasoned Collard Greens- 28 oz.
  • Tomatoes, Okra and Corn- 15 oz.

Low-Country Spicy Veggie Macaroni and Cheese Bake

Ingredients:

3 Tbs. butter or margarine
3 Tbs. all purpose flour
1 tsp. salt free garlic and herb seasoning
1 tsp. hot sauce
2 cups milk
1 (15 oz.) can Margaret Holmes tomato, okra, and corn
8 ounces elbow macaroni, cooked by package directions-drained
16 ounces grated sharp cheddar cheese, divided usage
1 cup cornbread crumbs or bread crumbs

Recipe Instructions:

Heat oven to 350 degrees. In large nonstick saucepan over medium heat, add butter and flour whisking together and cooking until flour is light brow. Add seasoning, hot sauce and milk, whisking and cooking about 10 minutes for mixture to thicken slightly. Stir in can of Margaret Holmes, macaroni, and ¾ of cheese, heating well.

Pour into nonstick sprayed 2 qt. casserole dish. Combine cornbreads crumbs and remaining ¼ cup cheese and sprinkle over all.

Bake 30-40 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.

This is my “eat your veggies ‘cause I said so,” delicious mac n’ cheese casserole that elicits “moreee pleaseeeeeeeeee”.

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Mama’s Emergency Casserole

Ingredients:

2 cups cooked rice, cooled
1 (2 oz.) jar diced pimentos
½ cup cilantro, chopped
2 Tbs. cooking oil
½ medium onion, chopped
½ medium green pepper, chopped
2-4 cloves fresh garlic, minced
1 lb. ground turkey/ground beef
½ tsp. cumin
½ tsp. ground sage
Salt & pepper to taste
1/3 cup roasted red peppers, chopped
½ cup chili sauce
1 can (15 oz.) Margaret Holmes Tomatoes, Okra and Corn
1 Tbs. hot sauce (optional)
1 pkg instant cornbread mix
½ cup grated Parmesan cheese
1 cup grated pepper Jack cheese

Recipe Instructions:

Combine cooked, cooled rice with pimentos and chopped cilantro.  Mix well.  Press mixture into a large oiled casserole dish.  Heat cooking oil in heavy skillet over medium heat, oil should be hot but not smoking.  Throw in chopped onion, bell peppers and garlic.  Cook stirring occasionally until onions are translucent.  Crumble meat into skillet.  Sprinkle with sage, cumin, salt and pepper.  Stir well and cook until meat is browned.  Add red peppers and chili sauce.  Stir well until mixture is blended.  Spoon meat mixture evenly over rice in baking dish.  Mix together Margaret Holmes okra, tomatoes and corn with hot sauce and spoon evenly over meat.  In a separate bowl, mix together dry cornbread mix and parmesan cheese.  Follow package directions for mixing cornbread batter – it should be thick.  Spoon the cornbread batter around the edges of casserole, leaving the center open.  Bake @ 350F until cornbread is done and the filling bubbles, approximately 12 -18 minutes.  Remove to cooling rack.  Sprinkle grated pepper jack cheese over the center of the casserole.  Allow to stand for 5-10 minutes while cheese melts.

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Mangum’s Pottery Salad

Ingredients:

1 (15 oz) can Margaret Holmes Crowder Peas
1 (15 oz) can Margaret Holmes Black-eyed Peas
1 (16 oz) can Margaret Holmes Black Beans
2 (11 oz) cans shoe peg corn
1 (8 oz) can water chestnuts, drained and chopped
1 (2 oz) jar pimentos, drained and chopped
½ cup chopped green bell pepper
½ cup chopped celery
½ cup chopped onion
¾ cup apple cider vinegar
¾ cup vegetable oil
½ cup sugar

Recipe Instructions:

Drain crowder peas, black-eyed peas, black beans and corn, rinse and drain again. Transfer to a large bowl, add water chestnuts, pimento, bell pepper, celery and onion.

Mix together vinegar, oil and sugar in a small saucepan.  Heat over medium heat until the sugar dissolves.  Pour over vegetables and toss to coat thoroughly. Chill for at least 24 hours to allow flavors to blend. Will keep for 1 week in refrigerator.

 

This Recipe uses the following products:

  • Seasoned Black Beans- 15 oz.
  • Seasoned Blackeye Peas- 15 oz.

Margaret Holmes Greens cornbread

Ingredients:

1 cup cornmeal
1 cup all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
1 1/2 teaspoons white sugar
3 eggs
1 (15oz) can of Margaret Holmes Seasoned Greens (collards, turnips, mustards, kale or mixed) - drained
12 ounces cottage cheese
5 tablespoons margarine, melted

Recipe Instructions:

In a large bowl mix together the corn meal, flour, salt, baking powder, and sugar. Make a well in the center of the bowl. In a separate bowl, combine the eggs, Margaret Holmes greens, cottage cheese, and melted butter or margarine. Pour into well of flour mixture. Stir until just combined. Pour batter into a greased 9x13 inch baking dish. Bake in a preheated 350 degree F (175 degrees C) oven for 30 minutes, or until golden brown.

This Recipe uses the following products:

  • Seasoned Collard Greens- 28 oz.
  • Seasoned Kale- 28 oz.
  • Seasoned Mixed Greens- 27 oz.
  • Seasoned Mustard Greens- 27 oz.
  • Seasoned Turnip Greens- 27 oz.

Margaret’s Chicken and Dumplings

Ingredients:

2 cups cooked chicken, shredded
1 box (1.5 lbs.) Anne’s flat dumplings, thawed
2 cans (15 oz.) Margaret Holmes Tomatoes, okra, and corn, not drained
2 cups roasted red peppers, chopped

Recipe Instructions:

Preheat oven to 350 degrees.  Place a row of dumplings in a deep casserole dish, coated with cooking spray. Spoon the chicken loosely the dumpling. Add another row of dumplings on the chicken and continue until desired level in dish. Top layer is dumpling. Mix together the 2 cans of Margaret Holmes Tomatoes, okra and corn and the chopped roasted peppers; pour over chicken and dumplings. Cook for 35 - 40 minutes or until golden brown. 

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Mr. Ed’s Brunswick Stew

Ingredients:

1 (2 ½ -3 lb) Fryer
8 cups water
1 lb. thick bacon (chopped)
1 ¼ lb. onions, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 lb. potatoes, diced
2 Tbs. butter
2 (15 oz.) cans corn
3 (15 oz.) cans Margaret Holmes Tomato, okra, and corn
2 (15 oz.) cans Margaret Holmes Medium green lima beans
5 tsp. sugar
¾ tsp. cayenne pepper or to taste
½ cup bbq sauce
1 Tbs. liquid smoke
1 Tbs. vinegar
1 tsp. old bay seasoning
Hot sauce

Recipe Instructions:

In a large pot or Dutch oven, boil chicken in water until the meat falls off bone.  Remove chicken from the water, cool, and chop into small pieces.  Reserve the chicken broth for later use. In a skillet, brown the bacon and remove from the pan.  Add the onion, celery, and carrots to the bacon grease and sauté until soft.  In a large saucepan, combine, the chicken, bacon mixture, along with all of the other ingredients, including 2 cups of the reserved chicken broth. Cook for 30 minutes or until potatoes are soft. You can also add shrimp and andouille sausage. Season with hot sauce to taste.

This Recipe uses the following products:

  • Seasoned Medium Green Lima Beans- 15 oz.
  • Tomatoes, Okra and Corn- 15 oz.

Okra and Tomatoes with Grits

Ingredients:

2 cans (15 oz.) Margaret Holmes Okra and Tomatoes, undrained
3 cups cooked grits
2 tsp. flour
Dash of black pepper

Recipe Instructions:

Cook grits according to package directions.  Add tomatoes and okra to separate saucepan. Add flour and cook for 2 minutes or until slightly thickened, stirring continuously.  Put grits into a serving bowl, add pepper.  Pour tomato and okra mixture over top.  Serves 6 to 8.

This Recipe uses the following products:

  • Tomatoes and Okra- 15 oz.

Okra Gumbo

Ingredients:

1 large onion, chopped
1 large green pepper, chopped
2 Tbs. vegetable oil
2 cans (15 oz.) Margaret Holmes Tomotoes, okra and corn
1 Tbs. white vinegar
Salt & pepper to taste

Recipe Instructions:

Saute onion and green pepper in oil in a large skillet until tender. Add tomatoes, okra and corn. Add remaining ingredients, cook over medium heat for 15 minutes, stirring frequently. Serve over rice.

This Recipe uses the following products:

Old Fashioned Collard Green Sandwich

Ingredients:

2 boxes Jiffy or Martha White Cornbread Mix
1 can (27 oz.) Margaret Holmes Seasoned Collard Greens
8 slices of thick-cut bacon
8 pats of butter
¼ tsp. hot sauce
½ tsp. sugar
¼ tsp. white vinegar (optional)

Recipe Instructions:

Prepare cornbread mix according to directions on box. Bake in 9 x 12 non-stick baking dish. In a non-stick fry pan, cook bacon until crisp. Save 2 tsp. of grease. In a non-stick fry pan, add 2 tsp. bacon grease. Open and add collard greens, hot sauce, and sugar. Cook about 3 minutes. Add vinegar (optional). Drain. Cut cornbread into 8 squares. Remove from pan and slice open. Add 1 pat of butter to top half. On bottom half, add collard greens and 1 slice of bacon.  Put halves together and serve. Makes 8 servings.

This Recipe uses the following products:

  • Seasoned Collard Greens- 28 oz.

Rosie’s Turnip Green Casserole

Ingredients:

1 box Jiffy corn bread mix
1 (27 oz.) can Margaret Holmes Seasoned Turnip Greens
1 (10 oz.) can cream of Mushroom soup
1 stick margarine – melted
1/3 cup chopped onion
1 Tbs. pepper sauce – optional
1/4 cup grated Parmesan cheese

Recipe Instructions:

Preheat oven to 350 degrees.  Prepare cornbread mix as directed on box. In a large bowl, combine Margaret Holmes Turnip Greens, mushroom soup, butter, and onion. Add pepper sauce, if desired. Add the crumbled cornbread into mixture and mix well with large spoon. Spray your casserole dish with cooking spray. Pour mixture into dish.  Sprinkle lightly with parmesan cheese. Bake for 30 minutes, or until set.

This Recipe uses the following products:

  • Seasoned Turnip Greens- 27 oz.

Sharon’s Simple and Succulent Peas and Rice

Ingredients:

4 slices of bacon (cut into pieces)
4 tsp. canola oil
1 cup frozen pepper and onion blend (chopped)
2 tsp. Italian Seasoning
1 cup uncooked rice
1 1/2 cups chicken broth
1 (16 oz) can of Margaret Holmes Black-Eyed Peas
1 Bay Leaf
1 tsp. minced garlic
Salt and pepper to taste

Recipe Instructions:

Heat bacon and oil in a large pot until bacon is done. Add pepper/onion blend and Italian Seasoning and cook until soft. Add chicken broth, rice, black-eyed peas, bay leaf, garlic, salt and pepper. Mix gently with fork. Cover and simmer on low flame until rice is done. Check and stir gently when needed. Usually takes 30 -45 minutes

3 Pepper and Onion Blend is:
Red peppers
Green peppers
Yellow peppers
Onion

This Recipe uses the following products:

  • Seasoned Blackeye Peas- 15 oz.

Shrimp and Sausage Gumbo

Ingredients:

2 tsp. oil
12 oz. Cajun style Andouille sausage, sliced
2 cans (15 oz.)  Margaret Holmes Hoppin’ John
1 can (15 oz.) Margaret Holmes Tomato, okra, & corn
10 dashes hot sauce
1 tsp. filet spice (or Cajun seasoning)
½ tsp. ground cloves
1 lb (31-40 counted) peeled cooked shrimp

Recipe Instructions:

In a chef’s pan or 4 qt. pot, saute sausage in oil on high for 1- 2 minutes. Add next 6 ingredients and bring to a boil. Lower heat and simmer 5- 10 minutes. Stir in shrimp and continue cooking for 1-2 minutes, or until shrimp are warm.  Serve over hot cooked rice. 

This Recipe uses the following products:

  • Hoppin’ John- 14.5 oz.
  • Tomatoes, Okra and Corn- 15 oz.

Southern BBQ Beans

Ingredients:

1 can (15 oz.) Pork and Beans, drained and rinsed
1 can (15 oz.) Margaret Holmes Kidney Beans, drained and rinsed
1 can (15 oz.) Margaret Holmes Medium Green Lima Beans, drained and rinsed
3/4 cup ketchup
1 medium onion, finely chopped
1/2 cup butter or margarine
1/2 cup sugar
1/4 cup cider vinegar
1 clove garlic, minced
1 tablespoon mustard
1 teaspoon Worcestershire sauce
salt to taste

Recipe Instructions:

Preheat oven to 350 degrees F. Sauté onion and garlic in butter. Add ketchup, sugar, cider vinegar, mustard and Worcestershire sauce. Stir until well blended. Pour into a large casserole dish and add other ingredients and stir to combine. Place in hot oven and bake for one hour.

This Recipe uses the following products:

Southern Caviar Dip

Ingredients:

1 can (15 oz.) Margaret Holmes Blackeye peas, drained
1 can (15 oz.) Margaret Holmes Black Beans, 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 Tbs. cilantro leaves, minced

Recipe Instructions:

1. Combine all the ingredients in a bowl and mix.
2. Cover and refrigerate for at least 3 hours.
3. Serve with chips, fresh vegetables or crackers.

This Recipe uses the following products:

  • Seasoned Black Beans- 15 oz.
  • Seasoned Blackeye Peas- 15 oz.

Southern Cornbread Casserole

Ingredients:

1 (14 ½ oz) can of Margaret Holmes Triple Succotash, drained
1 (14 ¾ oz) can Margaret Holmes Buttered Corn, drained
1 (8 ½ oz) box of Jiffy Cornbread Mix
1 large egg
1/3 cup melted butter
8 oz. sour cream

Recipe Instructions:

Preheat oven to 350 degrees. Spray a medium sized casserole dish with cooking spray.  In a large bowl, mix together the Margaret Holmes Succotash, corn, cornbread mix, egg, butter, and sour cream. Pour into the dish. Bake approximately 35 to 45 minutes or until golden. Serves a crowd.

This Recipe uses the following products:

  • Buttered Corn- 14.5 oz.
  • Triple Succotash- 14.5 oz.

Southern Greens and Bacon Pizza

Ingredients:

6 slices bacon, diced
1/2 small white onion, diced
2 tsp. minced garlic
1 can (27 oz.) Margaret Holmes Seasoned Greens (collards, kale, mustards, mixed or turnips)- drained
Salt and pepper to taste
1 (12-inch) pre-baked pizza crust (such as Boboli)
1/2 cup pizza sauce
1 cup gouda cheese, shredded
1 Tbs. finely chopped fresh basil

Recipe Instructions:

Heat oven to 450 degrees.  In a large skillet over medium heat, cook bacon until almost done. Add onions and garlic to skillet and saute until onions are translucent, about 5 minutes. Add drained Margaret Holmes greens to skillet, mix well and saute for 2-3 minutes. Add salt and pepper to taste. When collard greens are tender, remove from heat and set pan aside.
Spread pizza sauce on crust. Spread the collard green mixture evenly on top of the sauce. Sprinkle with cheese and bake for 8-10 minutes (or follow timing directions on the pizza crust package that you bought). When pizza is done, remove from oven, cut and sprinkle with fresh basil just before serving.

Serves 4-6.

This Recipe uses the following products:

  • Seasoned Collard Greens- 28 oz.
  • Seasoned Kale- 28 oz.
  • Seasoned Mixed Greens- 27 oz.
  • Seasoned Mustard Greens- 27 oz.
  • Seasoned Turnip Greens- 27 oz.

Southern Squash Casserole

Ingredients:

2 cans (14.5 oz.) Margaret Holmes Squash with Vidalia Onion
1 can (10 oz.) cream of chicken soup
1 cup sour cream
2 tsp. chopped pimentos
1 (6 oz.) box herb seasoned stuffing mix
1 stick butter

Recipe Instructions:

Preheat oven to 325 degrees.  Drain and lightly mash the two cans of squash.  Add pimientos.  In a separate bowl, mix together the chicken soup and sour cream.  Add to the squash and pimento mixture.  Melt butter and stir in stuffing mix.  Add half to squash mixture.  Place in casserole dish.  Top with the remaining stuffing mixture.  Bake for 20- 30 minutes or until golden brown.  Serves 8 or more.

This Recipe uses the following products:

  • Squash with Vidalia Onions- 14.5 oz.

Spicy Southern Potato Salad

Ingredients:

1 (7 oz) jar roasted red peppers, diced
1 (14 ½ oz) can of Margaret Holmes tomato, okra, and corn
3 lbs red skin potatoes, cubed to 1 inch
¼ tsp. fresh ground pepper
½ tsp salt
1 Tbs. hot sauce
12 slices crisp cooked bacon, crumbled
½ cup mayonnaise
½ cup sour cream

Recipe Instructions:

In a large pot, drain liquid from roasted peppers and tomatoes. Add potatoes and cover with water; gently boil for 15 minutes or until tender. In a large bowl, mix mayonnaise, sour cream, and hot sauce. Add drained roasted peppers, Margaret Holmes Tomato, okra and corn, cooked potatoes, salt and pepper and 8 of the crumbled slices of bacon. Toss together gently. Top with remaining crumbled bacon. Can be served warm, but for best flavor, refrigerate 3 hours to overnight.

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Squash and Cheese Casserole

Ingredients:

1/4 cup bell pepper, chopped
2 cans (14.5 oz.) Margaret Holmes Squash w/ Vidalia Onion, drained
1 cup cheddar cheese, grated
1 egg, beaten
4 Tbs. Margarine
1/2 tsp. Sugar
1/4 cup chopped parsley
1 slice bread, crumbled
Salt and pepper to taste

Recipe Instructions:

Preheat oven to 350 degrees.  Saute bell peppers in margarine until soft. Combine with drained squash. Fold in cheese, sugar, egg, salt, and pepper. Pour into 1 quart greased casserole dish. Top with parsley and crumbled bread. Bake uncovered for 30 minutes.

This Recipe uses the following products:

  • Squash with Vidalia Onions- 14.5 oz.

Squash Casserole with Mushrooms

Ingredients:

2 (14.5 oz) cans Margaret Holmes Tender Yellow Cut Squash, drained
1 (14.5 oz.) can Margaret Holmes Tender Yellow Cut Squash with Vidalia Onions, drained
1 (8 oz.) can chopped mushrooms, drained
1 (10 oz.) can cream of mushroom soup
1 Tbs. mayonnaise
½ cup bread crumbs
1 cup shredded cheddar cheese (divided)
Salt & pepper to taste
Non-stick cooking spray

Recipe Instructions:

Preheat oven to 375 degrees.  Combine soup, mayo, bread crumbs & ½ cup of cheese together.  Spray a casserole dish with non-stick cooking spray.  Gently fold squash and mushrooms into the soup mixture.  Taste and add salt and pepper to taste.  Put in casserole dish.  Bake uncovered for 20 – 25 minutes or until bubbly.  Remove from the oven and sprinkle remaining ½ cup of cheese on top, return to oven just until cheese is melted.  Makes a great dish for church socials.

This Recipe uses the following products:

  • Cut Yellow Squash- 14.5 oz.
  • Squash with Vidalia Onions- 14.5 oz.

Summer Goulash

Ingredients:

1 lb. ground beef (brown and drain)
1 can Margaret Holmes tomatoes, okra and corn
1 can kidney beans
1 large can tomatoes
2 cups of cooked elbow macaroni (drained)
1 tbsp. Texas Pete hot sauce
Salt & pepper (optional)

Recipe Instructions:

Cook ground beef and drain.  Add all ingredients.  Cook on low 20 – 30 minutes.  Serve by itself of with cornbread.

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Summer Pasta Salad

Ingredients:

1 box (16 oz.) multi-colored rotini pasta, cooked
1 can (15 oz.) Margaret Holmes Tomato, Okra & Corn, drained
1 can (8 oz.) sliced water chestnuts, drained
1 cup of broccoli, chopped
1 cup squash or zucchini, diced (optional)
1 cup red onion, diced
1 cup zesty Italian dressing
½ cup shredded parmesan cheese
Salt and pepper to taste

Recipe Instructions:

Cook and drain pasta.  Run cold water over pasta and drain again.  Add all ingredients to pasta including parmesan cheese.  Mix and enjoy.

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Taco Chili

Ingredients:

3 cans (15 oz.) stewed tomatoes
1 (8oz) can tomato sauce
1 can (15 oz.) Margaret Holmes Seasoned Pinto Beans
1 can (15 oz.) hominy
1 can (15 oz.) light red kidney beans
½ lb. ground turkey or 93% lean ground beef (browned)
1 pkg. taco seasoning
1 tsp. cumin (Optional)
¼ cup chopped green pepper
1 Tbs. hot sauce (optional)

Recipe Instructions:

Mix ingredients together. Bring to a boil. Simmer on medium or low about 25 minutes, the longer the better. Can put in crock pot.

This Recipe uses the following products:

  • Seasoned Pinto Beans- 15 oz.

Teresa’s Peach Extravaganza

Ingredients:

1 (24 oz) pkg. of Anne’s Flat Dumplings, slightly thawed
3 (29 oz) cans of Margaret Holmes Greer or O’Sage Peaches in lite syrup, drained and diced
1 stick butter
1 cup brown sugar
½ cup flour
¼ tsp. salt
1 egg, beaten
1 tsp. vanilla extract
¼ tsp. ground cinnamon
1 cup pecans, chopped

Recipe Instructions:

Preheat oven to 400 degrees.  Melt 1 stick of butter and put aside.  In a large mixing bowl, combine ½ of the stick of melted butter, peaches, brown sugar, flour, salt, vanilla, cinnamon, and egg. Toss well to mix. Fold in chopped pecans.  Pour mixture into a greased 15” x 10” glass baking dish. Layer the dumplings on top of the peach mixture, making sure to cover all openings as best as you can. Brush the top of the dumplings with the remaining butter and then sprinkle a small amount of sugar and cinnamon mixed on top.  Bake for 30-45 minutes.  Cover with foil if it starts browning too much.  Serves 9-12.

This Recipe uses the following products:

  • Greer Peaches Southern Freestone- 29 oz.
  • O’Sage Lite Peaches Ragged Ripe Freestone- 29 oz.

The Big Easy

Ingredients:

1 lb. medium shrimp, peeled, and deveined
Old Bay seasoning
½ cup chopped bell pepper
½ cup chopped onion
1 Tbs. olive oil
1 (14 ½ oz.) can Margaret Holmes tomatoes, okra and corn
1 can (15 oz.) Margaret Holmes Red Beans & Rice
Hot sauce to taste

 

Recipe Instructions:

Generously season shrimp with Old Bay seasoning and steam for 10 minutes. Set aside.  In a large, deep skillet, sauté bell pepper and onion in olive oil. Add tomatoes, okra and corn. Simmer for 2-3 minutes.  Add prepared red beans and rice and mix gently. Add hot sauce to taste.  Add shrimp and heat through.

I serve this with crusty bread and cole slaw and I call it The Big Easy because it’s a taste of New Orleans and it’s so EASY.

This Recipe uses the following products:

  • Red Beans and Rice- 15 oz.
  • Tomatoes, Okra and Corn- 15 oz.

The South’s Best Burrito!

Ingredients:

2 lbs. ground beef
Garlic salt
1 (27 oz.) can Margaret Holmes Seasoned Field peas & snaps with Vidalia onions
12 Flour Tortillas
Shredded cheddar cheese
Shredded lettuce
Chopped tomatoes
Salsa
Sour cream

Recipe Instructions:

Brown ground beef in skillet on medium heat until beef is fully cooked and crumbled into tiny pieces. Drain fat. Season with garlic salt (or other seasoning) to taste. Add can of Margaret Holmes seasoned field peas & snaps with Vidalia onions. Continue to cook on medium/low heat until peas are good ‘n’ hot. Warm tortillas according to package instructions. Fill tortilla with meat and peas and all your favorite burrito fixins (recommend cheese, lettuce, tomatoes, salsa, and sour cream). Fold & enjoy!

This Recipe uses the following products:

  • Seasoned Field Peas with Vidalia Onions- 27 oz.

Turnip Green Soup

Ingredients:

1 can (27 oz.) Margaret Holmes seasoned turnip greens
1 large onion, diced
1 can (15 oz.) chopped tomatoes with peppers
1 can (15 oz.) chicken broth
1 can (15 oz.) Margaret Holmes Black eyed Peas (drained)
1 can (15 oz.) Navy Beans (drained)
1 can (15 oz.) Margaret Holmes Kidney Beans (drained)
1 lb. smoked sausage (chopped into bite-sized pieces)
1 dash hot sauce

Recipe Instructions:

Pour Margaret Holmes Turnip Greens into a pot.  In a skillet, saute’ smoked sausage and onion until sausage is brown.  Add the sausage and onion to the turnip greens, along with the tomatoes, chicken broth, peas, beans and hot sauce.  Heat for 30 minutes or longer to marry flavors.  Serve with hot cornbread.

This Recipe uses the following products:

  • Seasoned Turnip Greens- 27 oz.

Vivi’s Beef Tomatoes, Okra & Corn Stew

Ingredients:

1 lb. cubed beef stew meat
Salt to taste
½ tsp. black pepper
3 Tbsp. vegetable or olive oil
1 large onion, chopped
1 medium green pepper, chopped
4 cloves of garlic
1 bay leaf
½ tsp. cumin
1 can (15 oz.) Margaret Holmes Tomatoes Okra and Corn
1 cup sliced mushrooms
1 tsp. apple cider vinegar
½ cup water
1 (28 oz.) can crushed tomatoes
1 1/2 cups white rice (uncooked)

Recipe Instructions:

Add salt and pepper to beef and set aside. Using a deep pot, heat oil until hot.
Place beef in pot and stir until brown. Add onion, green pepper, garlic bay leaf and cumin, stir for 5 minutes. Add Margaret Holmes’ Tomatoes Okra and Corn, sliced mushroom, vinegar, tomatoes, and water. Cover and cook on medium about 30 minutes or until done.  Add salt if needed. Cook rice in separate pot.  Serve meat dish over rice or on side. Number of servings: 4+

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.

Von’s Quick Shrimp and Sausage Stew

Ingredients:

2 cans Margaret Holmes Tomatoes, Corn and Okra
1 large jar Dunbar’s Roasted Peppers
1 bag frozen okra
1 small can diced tomatoes
1 medium yellow onion
1 ½ cup green onion
3 tbs. butter
1 lb. deveined shrimp
1 lb. beef sausage
2 tbs. minced garlic
2 tbs. Creole seasoning
*May add more garlic or Creole seasoning if desired

Recipe Instructions:

Chop onion and green onion. Use cast iron skillet or pot. In skillet place butter, oil, onion, garlic, beef sausage. Cook until onion is clear, add shrimp. Toss for about 3 minutes, add all remaining ingredients. Simmer until well blended and pippin hot.
Serve with rice and cornbread. Note: do not drain veggies, the juice will make your stock.

 

This Recipe uses the following products:

  • Tomatoes, Okra and Corn- 15 oz.