Mrs. Grimes® Recipes

Mrs. Grimes® Recipes

BBQ Baked Beans
Vegetarian Chili
Tomato Corn Chowder
Chili Pizza
White Chicken Chili


6 slices bacon
2 Tbsp. reserved bacon drippings
1/4 cup ketchup
2 Tbsp. molasses
2 Tbsp. brown sugar
2 Tbsp. onion, minced
2 Tbsp. celery, minced
2 Tbsp. bell pepper, minced
2 cans (15 oz. each) Mrs. Grimes® Pinto Beans, drained
2 Tbsp. prepared mustard
3 drops hot pepper sauce

Grease shallow, ovenproof dish, set aside. Fry bacon, saving drippings. Combine bacon drippings with ketchup, molasses, brown sugar, onion, celery and bell pepper. Add beans, mustard, hot pepper sauce and mix well. Place beans in dish and sprinkle with crumbled bacon strips. Bake at 350 for 30 minutes covered, and then 30 minutes uncovered.

6 servings

2 Tbsp. cooking oil
1 large onion, chopped
1 medium green bell pepper, chopped
2 small red bell pepper, chopped
1 clove garlic, chopped
2 cups sliced fresh mushrooms
1 can (4 oz.) green chilies
2 cans (15 oz.) Mrs. Grimes® Original Style Chili Beans
1 can (10 3/4 oz.) condensed tomato soup
1 cup water
1 1/2 to 2 tsp. chili powder
1/4 tsp. ground cumin

Heat oil in Dutch oven. Add onion, green pepper, red pepper, garlic and fresh mushrooms. Cook and stir until tender. Stir in green chilies, beans, tomato soup, water, chili powder and cumin. Heat to boiling. Reduce heat, simmer 30 minutes. Serve with cooked rice and shredded cheese.

5 servings

1/4 cup butter or margarine
1/4 cup unbleached flour
2 cups milk
2 cans (16 oz. each) Mrs. Grimes® Recipe Ready Chopped Tomatoes
1 can (16 oz.) whole kernel corn, drained
salt to taste
black pepper to taste
sliced black or green olives for garnish

In a large saucepan, melt butter over medium heat. Mix in flour to make a Smooth paste. Add milk slowly, stirring constantly. Add tomatoes and corn, cooking until heated through. Season to taste and serve garnished with sliced olives.


1 can (15 oz.) Mrs. Grimes® Tex Mex Style Chili Beans
1/2 lb. ground beef, browned and drained
2 Tbsp. minced onion
1 tsp. fennel seed
1/4 tsp. dried oregano
1 10″ ready-to-bake pizza crust
2 cups shredded mozzarella cheese

In medium bowl, combine beans, ground beef, onion, fennel seed, and oregano. Spoon onto pizza crust on 10″ pizza pan. Top with shredded cheese. Bake 425 for 13 to 15 min. or till crust is browned and filling bubbly.


1 tablespoon oil
2 cloves garlic, minced
1 medium onion, chopped
2 cups chicken broth
1 can (15 oz.) Mrs. Grimes® Old Fashion Navy Beans, drained
1 can (4 oz.) chopped green chilies
1 tsp. ground cumin
1/8 tsp. oregano leaves
1/8 tsp. ground cloves
2 cups cooked chicken
1 1/2 cups Monterey Jack cheese, shredded
1/3 cup sour cream
diced tomatoes and chopped cilantro as garnish (if desired)

In a Dutch oven, saut garlic and onions in oil until tender. Add chicken broth, beans, chilies, seasonings, and chicken. Mix thoroughly and simmer covered for one hour. Stir in cheese and sour cream until melted. Garnish, if desired, with diced tomatoes and chopped cilantro.