Food Lion and Colgate Palmolive promote B. Smith

1. ™
OFFICIAL SPONSOR OF THE
PRESENTED BY

2. SPECIAL THANKS
TO OUR
SPONSORS

3. BACON AND GREENS CORN MUFFIN
Makes 8 muffins
INGREDIENTS:
• 1 box 7.5 oz Glory Foods® Corn Muffin Mix
• 1 egg mixed
• 1/2 cup 2% milk
• 1 can 14.5 oz Glory Foods® Turkey Flavored Turnip Greens, drained
and squeezed lightly till dry, chopped roughly
• 1/2 cup bacon, precooked, crumbled
DIRECTIONS:
• Place baking cup liners in the muffin tin and apply a non stick cooking spray.
• Layer in each liner with 1 Tbsp of the prepared muffin mix. Then add 1 tsp of
greens. Top the greens with 1/2 Tbsp of prepared muffin mix. Finish with 1/2 tsp of
crumbled bacon. The fill on the finish muffin liner should be about 3/4 full.
• Bake the muffins for 15-20 minutes or until golden brown.

4. AWESOME AMBROSIA SALAD
Makes 12 | Size: 1/2 cup servings
INGREDIENTS:
• 1 can 14 oz Ocean Spray® Jellied Cranberry Sauce
• 1 can 8 oz pineapple chunks, drained
• 1 can 11 oz mandarin orange segments, drained
• 2 cups miniature marshmallows
• 1 cup seedless green grapes, cut in half
• 1 red apple, coarsely chopped
• 1/4 cup coconut, shredded
• 6 small to medium navel oranges, optional
DIRECTIONS:
• Remove cranberry sauce from can according to package directions. Slice
cranberry sauce in half. Place one half in large serving bowl and beat with a
fork until smooth. Add remaining ingredients, except coconut, mixing to coat.
• Cut remaining half of cranberry sauce into 1/2 inch cubes. Gently toss cubes into
ambrosia mixture.
• Top salad with shredded coconut. Salad can be made up to 6 hours before serving.
SERVING VARIATION:
To serve ambrosia salad in orange cups, cut six oranges in half. Hollow out
orange halves with grapefruit spoon; reserve pulp and juice for another use. Wrap
hollowed-out oranges tightly in plastic wrap and refrigerate until
serving time. When ready to serve, spoon 1/2 cup ambrosia salad into each orange
half and top with shredded coconut.

5. BLUEBERRY BRAN MUFFINS
Makes 12 muffins
INGREDIENTS:
• 1/2 cup sugar
• 1 egg
• 1/2 cup vegetable oil
• 1 cup buttermilk
• 1/2 cup Ocean Spray® Blueberry Juice Cocktail
• 1 1/2 cups bran cereal
• 1 1/4 cups all-purpose flour
• 1 1/4 tsp baking soda
• 1/4 tsp salt
• 1 cup Ocean Spray® Fresh Blueberries, cleaned and rinsed
DIRECTIONS:
• Preheat oven to 400ºF. Spray 12-cup muffin tin with non-stick baking spray.
• Combine sugar, egg and oil in a large bowl and stir together with a wire whisk. Add
buttermilk and blueberry juice cocktail and stir with whisk until blended.
• Combine bran cereal, flour, baking soda and salt in a separate bowl. Add to
juice mixture and stir just until dry ingredients are moistened. Fold in blueberries.
• Let mixture sit 20 minutes to allow cereal to soften.
• Scoop evenly into muffin cups. Bake for 18 to 20 minutes or until golden brown.

6. ULTIMATE PARTY MEATBALLS
Makes 30 appetizers
INGREDIENTS:
• 1 can 14 oz Ocean Spray® Jellied Cranberry Sauce
• 1 bottle 12 oz Heinz® Chili Sauce
• 1 bag 2 lbs frozen, pre-cooked, cocktail-size meatballs
DIRECTIONS:
Combine sauces in a large saucepan. Cook over medium-low heat, stirring until
smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are
heated through, stirring occasionally.
SLOW COOKER PREPARATION: Place meatballs in a slow cooker. Combine sauces
and pour over meatballs. Cover and cook 4 hours on HIGH.

7. BLACKEYE PEAS AND MANGO SALSA
Serves: 4-6 cups
INGREDIENTS:
• 2 cans 15.5 oz Glory Foods® Blackeye Peas, drained and rinsed
• 3 tomatoes, diced 1/4”
• 2 mangos, diced 1/4”
• 3 green onions, sliced 1/4”
• 1/2 cup vegetable oil
• 1/4 cup white vinegar
• 1 lime, juiced
• 2 tsp cumin, ground
• 1 tsp garlic powder
• Salt and pepper, to taste
DIRECTIONS:
• Combine all the ingredients in a large mixing bowl.
• For best results, refrigerate for 4 hours.
• Serve with grilled, fish, chicken and meats.

8. SENSIBLY SEASONED
SOUTHERN CAVIAR DIP
Serves: 4-6
INGREDIENTS:
• 1 can 15 oz Glory Foods® Sensibly Seasoned Blackeye Peas, 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 Tbsp cilantro leaves, minced
• Prepared tortillas chips, fresh vegetables or crackers for dipping.
DIRECTIONS:
• Combine drained Glory Foods® Sensibly Seasoned Blackeye Peas with all of
the other ingredients in a bowl or small casserole and mix.
• Cover and refrigerate for 2 to 4 hours to allow the best flavor to develop.
• Serve with your favorite chips, fresh vegetables or crackers.

9. SENSIBLY SEASONED TURNIP GREENS
WITH POTATOES AND MUSHROOMS
Serves: 8 | Size: 1/2 cup servings
INGREDIENTS:
• 2 cans 14.5 oz Glory Foods® Sensibly Seasoned Turnip Greens
• 3/4 lb redskin potatoes cooked, quartered
• 1/2 lb fresh mushrooms, sliced 1/8” thick
• 2 Tbsp olive oil
• 1/4 tsp black pepper, ground
DIRECTIONS:
• Heat a 10-12” nonstick skillet until hot. Add olive oil and immediately add
cooked potato quarters and mushrooms.
• Cook, stirring occasionally, until the potatoes are browned and mushrooms
are softened and slightly browned. Stir in the black pepper.
• Add Glory Foods® Sensibly Seasoned Turnip Greens and stir until well mixed
with the potatoes and mushrooms. Heat until the greens are simmering.
• Serve immediately with Glory Foods® Hot Sauce.

10. BUTTER BEANS AND BOWTIE PASTA
Serves: 4-6 | Size: About 2/3 Cup
INGREDIENTS:
• 1 1/2 cup bowtie pasta, uncooked
• 1 can 15 oz Glory Foods® Butter Beans
• Salt and pepper, to taste
DIRECTIONS:
• Heat Glory Foods® Butter Beans and keep warm.
• Cook bowtie pasta until done. Drain pasta, reserving one cup of cooking
water to later use.
• Add cooked bowtie pasta and one cup reserved cooking water to the warmed
butter beans and heat through.
• Season with salt and pepper and serve.
NOTE: Optional cooked, diced or chopped ham added makes a inexpensive and
time-saving dinner idea.

11. BUTTER BEANS AND CREAM
WITH COUNTRY HAM
Serves: 2-3 | Size: 1/2 Cup
INGREDIENTS:
• 1 can 15 oz Glory Foods® Butter Beans, drained
• 3 oz heavy cream
• 1/2 cup country ham, diced 1/4” thick
• 1 Tbsp butter
• 1/2 tsp black pepper, fresh ground
• 1 Tbsp green onion, sliced 1/8” thick
DIRECTIONS:
• Place all ingredients in a sauce pan, stir and bring to a simmer. Reduce by 1/4.
• Remove from heat and serve.

12. STRING BEANS AND POTATOES
WITH TOMATO GARLIC SAUCE
Serves: 6 | Size: 4.5 oz
INGREDIENTS:
• 1 can 27 oz Glory Foods® String Beans with Potatoes drained
• 1 can 14.5 oz italian diced tomatoes in sauce drained
• 3 Tbsp olive oil
• 2 Tbsp garlic, peeled, minced
DIRECTIONS:
• Place the garlic and olive oil in a large sauté pan. Heat string constantly until
the garlic is slightly browned.
• Carefully add the drained string beans and potatoes and tomatoes.
• Heat stirring occasionally for 2-4 minutes. The string beans should be
steaming hot.

13. STRING BEANS IN TOMATO GARLIC SAUCE
Serves: 6
INGREDIENTS:
• 1 can 27 oz Glory Foods® String Beans, drained
• 1 can 14 oz tomatoes with ialian seasonings, diced and drained
• 3 Tbsp olive oil
• 2 Tbsp garlic, peeled, minced
DIRECTIONS:
• Place garlic and oil in a microwave-safe two-quart casserole dish, cover
and microwave on high for 2 minutes.
• Carefully remove hot casserole dish from the microwave and add Glory Foods®
String Beans and tomatoes. Mix well.
• Cover, return to the microwave and cook for 3 to 5 minutes on high.
• Carefully remove hot casserole dish from the microwave, let sit for 2 minutes,
and serve.

14. CURRIED SPRING VEGETABLES
INGREDIENTS:
• 2 Tbsp olive oil
• 1 cup chopped onion
• 2 tsp minced garlic
• 1 Tbsp + 1 tsp fresh ginger, grated
• 1 ½ tsp curry powder, more to taste
• 1 cup diced carrots
• 1 cup thinly sliced celery
• 2/3 cup diced green bell pepper
• 1 cup diced mushrooms
• ½ cup fresh or frozen green peas
• 1 1/2 cup diced zucchini
• ¾ cup corn, fresh or frozen
• 1/2 tsp salt
• Freshly ground pepper, to taste
• Optional garnish: ½ cup scallion, diced
DIRECTIONS:
• Heat the oil in a large skillet over medium heat. Add onion and sauté
until softened. Add the garlic, ginger, and curry powder. Sauté, stirring
frequently, until onion is golden for 5 minutes.
• Add the carrots, celery, pepper, mushrooms, green peas, zucchini, corn,
salt and pepper, to taste. Cover and cook over medium-low heat, stirring
occasionally until vegetables are tender, about 15 minutes. Sprinkle with
scallions.

15. BRAISE OF BLACK-EYED PEAS AND GREENS
Makes 6 servings
INGREDIENTS:
• 2 cans 15 oz cooked black-eyed peas, drained and rinsed or 1¼
cups (about 10 ounces) dried black-eyed peas
• 2 Tbsp olive oil
• 1 cup sweet onion, diced, such as Vidalia
• 2 cloves garlic, minced
• 1 cup celery, diced
• ½ cup carrots, diced
• 2 bay leaves
• 1½ cups chopped kale or collard greens
• 1 cup smoked turkey breast meat, pork or ham, diced
• 6 cups low sodium chicken stock or broth
• 2 tsp creole seasoning
• ½ tsp dried oregano
• Sea salt and freshly ground black pepper to taste
• 1 cup cooked barbecued chicken or turkey, diced, optional for garnish
DIRECTIONS:
• In a large Dutch oven or saucepan, heat the olive oil over medium heat.
Add the onion, garlic, celery, and carrots, and sauté until tender, about 5
minutes.
• Add the bay leaves, kale or collard greens, and meat to the pot and sauté,
stirring frequently, for 2 to 3 minutes.
• Add the chicken stock, black-eyed peas, Creole seasoning, and oregano
to the pot. Bring mixture to a boil, reduce heat to low, and simmer,
partially covered, for 45 minutes to 1 hour, or until the black-eyed peas
are tender.
• Remove the bay leaves and season with salt and pepper. Ladle the soup
into bowls, and serve immediately garnished with chopped meat if desired.

16. Win dinner at one of
B. Smith’s
restaurants and a trip for 2 either to
Washington, D.C. or New York City
How to Enter:
* Purchase 2 bottles of Palmolive ® Dish Liquid
* At checkout, present your personal to the cashier
* Promotion runs from February 23, 2011 to March 8, 2011
See Official Rules for details.
®
www.foodlion.com or by calling 1-877-336-2519. One grand prize will be awarded consisting of a two nights trip to either New York or Washington DC (ARV:$2,000). Entries
must be received by March 8, 2011. Odds of winning depend on number of eligible entries received. Void where prohibited by law. Sponsor: Colgate-Palmolive Company.