Cookbook

As prepared by Grandma Maud's Founder Paul Fregia on WGN-Television

Grilled Portabella Mushrooms and Pineapple

4 large fresh portabella mushroom caps (stem removed)

4 Pineapple slices

1/2 cup brown sugar

1/4 cup olive oil

4 tsp. Worcestershire Sauce

4 tsp. Grandma Maud's Premium Southern Seasoning

4 slices of pita bread

Salt and pepper (to taste)

Cover the pineapple slices in brown sugar. Place on hot grill for 2 minutes on each side. Remove and cover.

Brush the mushrooms lightly with olive oil. Add salt and pepper to taste. In a small bowl, mix Worcestershire sauce and Grandma Maud's Southern Seasoning and place to the side.   Grill the bottom side of the mushroom for 3 minutes. Turn over the mushrooms (top side down) and liberally brush sauce/seasoning mix. Grill for another 3 minutes or until tender.

While waiting, put a little oil on one side of the Pita Bread and grill. To plate, use a spatula to lift one mushroom and place on top of the grilled side of the bread. Place a pineapple slice on top of the mushroom and serve.

Fiesta Red Beans and Rice

1 package of Grandma Maud's Red Beans and Rice Bean Meal

1 cup of fresh salsa

1 sausage link (optional)

Prepare Grandma Maud's Red Beans and Rice meal per directions on package. 

Brown or grill sausage and then chop into bite-sized pieces.  Add salsa and sausage to beans and serve.

Copyright © 2007 Grandma Maud's, Inc