• 1 (16 oz) can Allens Baked Beans
• 1 (15.5 oz) can Allens or Trappey's Kidney Beans, drained
• 1 (15 oz) can Veg-All Original Mixed Vegetables, drained
• 2 slices Bacon
• 1/4 Cup Onion, chopped
• 1 tsp Dry mustard
• 1 Tbsp Brown sugar
• 1 Tbsp Chili sauce

In large skillet, fry bacon until crisp; drain. In large saucepan, combine onion, baked beans, kidney beans, mustard, brown sugar and chili sauce. Simmer 25 minutes, stirring occasionally. Stir in Veg-All and crumbled cooked bacon. Heat through, about 3 minutes.

• 1 (15 oz) can Freshlike Selects Sweet Corn & Diced Peppers
• 1 (10 oz) can Condensed cream of chicken soup
• 1/2 Cup Milk
• 2 Eggs
• 1 (8 oz) package Corn muffin mix
• 1/4 Cup Parmesan cheese, grated
• 2/3 Cup French fried onions

Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole. Bake at 350 degrees F for 30 minutes or until the mixture is hot. Bake for 5 minutes or until the onions are golden brown. Serves 8.

• 1 (15.5 oz) can Allens Black Beans, drained and rinsed
• 1 (15.5 oz) can Allens Whole Kernel Corn, drained and rinsed
• 1 small Red Pepper, chopped
• 1 small Onion, chopped
• 1 1/2 tsp Ground Cumin
• 2 tsp Hot Sauce
• 1 Lime, juiced
• Salt & Pepper

Combine all ingredients in a bowl. Let stand in the refrigerator for at least 15 minutes for flavors to combine, then toss and serve. Serves 4.

• 1 (15 oz) can Veg-All Original Mixed Vegetables, drained and mashed
• 1/4 Cup Dry bread crumbs
• 1 Large egg
• 1 1/2 lbs Ground chuck
• 1/2 tsp Garlic salt
• 1/2 Cup Barbecue sauce, optional
• Salt and pepper to taste
• 8 slices American cheese
• 8 Hamburger buns, split

Combine first five ingredients in a medium bowl. Form into eight patties. Grill or pan-fry over medium-high heat for 4-5 minutes on each side or until cooked to desired done-ness. Brush with barbecue sauce halfway through cooking time if desired. Place burger on bottom bun and top with one slice of cheese and top bun.

• 1 (15 oz) can Veg-All Original Mixed Vegetables, drained
• 1 (15.5 oz) can Allens or Trappey's Kidney Beans, drained
• 2 Cups Rotini pasta, cooked
• 1 Cup Swiss cheese, cut in julienne strips
• 1/4 Cup Caesar salad dressing
• 1 tsp Italian seasoning

In large bowl, lightly toss all ingredients. Refrigerate 1 to 2 hours before serving.

• 1 (15 oz) can Veg-All Original Mixed Vegetables, drained
• 1 (3 oz) package Lime flavored gelatin

Prepare gelatin as directed on package. Add Veg-All. Pour into cup molds. Chill until set. Serves 8.

Buy Online

• 2 (16 oz) cans Allens Baked Beans
• 2 Cups Bacon, smoked and diced
• 2 Cups Onion, diced
• 1 Cup celery, diced
• 1 Tbsp Garlic, diced
• 2 Tbsp Paprika
• 1 Cup Tomato sauce
• 2 Tbsp Sherry vinegar
• 2.5 lbs chicken legs, browned
• 2.5 lbs chicken thighs, browned

Reserve Baked Beans in large metal bowl. Saute bacon in large heavy pot or brazier until barely crisp. Add onion, celery and garlic to bacon and cook for five minutes. Transfer bacon mixture to reserved beans. Add paprika, tomato sauce and sherry. Mix well. Distribute browned chicken legs and thighs among 2-inch deep full or half-size hotel pan(s) prepped with non-stick spray. Add reserved bean mixture. Stir well. Bake in 375°F conventional oven (325°F convection) for about 1 hour. Serves 10.