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Hanover Whole Green Beans

1 can (16 oz.) Hanover Whole Blue Lake Green Beans, cooked then drained
6 slices of bacon
1/3 cup chopped onion
1 large tomato, cut into wedges
1 cup shredded Cheddar cheese
Cook Hanover (16 oz.) Whole Blue Lake Green Beans according to package directions; drain. Fry 6 slices of bacon until crisp; drain. Sauté 1/3 cup chopped onion in bacon fat until tender. Add 1 large tomato, cut into wedges, and crumbled bacon. Cook 1-2 minutes over medium heat. Pour cooked, drained beans into 1 ½ quart casserole; add tomato mixture and mix to blend well. Top with 1 cup shredded Cheddar cheese. Cover and bake 15 minutes at 375? F remove; cover and bake 10 minutes more. Serve.

Hanover Quick Black Bean Dip

1-2 cloves garlic                              
1 (15.5 oz.) Hanover Black Beans, well drained
1/4 cup salsa      
1/3 cup cream cheese, sour cream or plain yogurt
salt & pepper to taste
In a food processor mince garlic; add remaining ingredients; process until smooth. Garnish with sliced black olives and chopped green onions. Serve with tortilla chips or fresh vegetables for dipping.

Hanover Spud Skins

1 can (15.5 oz) Hanover Black Beans, drained          
10 oz. of Hanover Frozen Yellow Corn
4 large baking potatoes
1 cup salsa (you choose how hot)
1 cup shredded reduced-fat cheddar cheese
Preheat oven to 375° F. Microwave potatoes (pricked with fork) for 10 minutes. Prepare corn as directed on package; drain. After potatoes have cooled, cut lengthwise and scoop out insides. Coat the skins with cooking spray. Bake, skin side down, for 15 minutes. Mix salsa, black beans and corn. Put the salsa mixture into the potatoes, top with cheese and bake for another 10 minutes. Serves 8.

Hanover Spicy Crab Soup

1 package (32 oz) Hanover Vegetables for Soup  
4 cups water                     
2 cups tomato juice
1 can (15 oz) tomatoes, chopped
2 tablespoons beef bouillon granules
1 to 1 1/2 tablespoons seafood seasoning
1 pound crab meat
1/2 teaspoon black pepper
Hot Sauce, to taste
Add vegetables to water, bring to boil and simmer for 10 minutes. Add remaining ingredients and simmer for an additional 20-30 minutes before serving.

Hanover Sombrero Dip

1 can (15.5 oz) Hanover Redskin Kidney Beans, drained             
1 pound ground beef                     
1/2 cup chopped onion               
1/2 cup tomato ketchup
1/3 cup yellow mustard         
1 teaspoon salt
1 tablespoon chili powder    
1 cup shredded cheddar cheese
1/2 cup finely chopped onion               
1/2 cup Spanish olives, sliced
Corn Chips (Bickel’s preferred)
Brown beef and ½ cup chopped onions in heavy skillet; drain. Blend beans (do not drain) in blender. Add blended beans, ketchup, mustard, salt and chili powder to meat mixture. Simmer for 10 minutes. Place mixture in chafing dish. Top with a layer of cheese, then finely chopped onion and sliced olives. Serve with corn chips. Serves 10 to 15.

Hanover Wotta-Chef Salad

1 jar (16 oz.) Hanover Three Bean Salad
1/2 cup Cheddar cheese cubes    
1/3 cup cooked ham, chicken or turkey chunks
Lettuce leaves
Tomato wedges                    
Hard cooked egg slices  
Toss first three chilled ingredients in a salad bowl. Serve on lettuce leaves. Garnish with tomato wedges and hard cooked egg slices. Serves 2 to 3.

Hanover Bean And Ham Casserole

1 can (40 oz.) Hanover Great Northern Beans, undrained
1-1/4 cups ketchup
1-1/2 teaspoons prepared mustard
3/4 cup brown sugar
2 tablespoons minced onion
1 cup diced cooked ham
4 strips bacon, if desired

Mix all ingredients together except bacon. Pour into 2-quart size baking dish. Place bacon strips over top. Bake 40 minutes at 350F.  Place under broiler for a few minutes to brown bacon.


Hanover Greek Green Beans

1 package (16 oz.) Hanover Gold Line Petite Green Beans
1/2 cup chopped onion 
1 clove garlic, minced
2 tablespoons olive oil 
1 can (28 oz.) diced tomatoes
1 teaspoon dried oregano                              
1/2 cup (2 oz.) crumbled feta cheese   
In a large skillet cook onion and garlic in hot olive oil about 5 minutes or until tender. Add un-drained tomatoes, olive and oregano. Bring to boil; reduced heat. Boil gently, uncovered for 10 minutes. Add green beans. Return to boiling. Boil gently uncovered about 8 minutes or until desired consistency and beans are tender. Transfer to a serving bowl; sprinkle with feta cheese. Serves 6.

Hanover Black Bean Dip

1 can drained Hanover Black Beans                          
1/2 cup fat-free plain yogurt        
1/2 cup salsa                              
1/2 teaspoon garlic powder     
1/2 teaspoon chili powder
Toasted Tortillas, or pita bread  
Assorted fresh vegetables 
In a small serving bowl, combine yogurt, salsa, garlic and chili powder. Mash beans slightly, stir into yogurt mixture. Serve with tortillas, pita bread and/or raw vegetables. Serves 6.

Hanover Chicken Fajitas

1 bag (16 oz.) Hanover Latino Blend Vegetables         
2 teaspoons oil
6 ounces cooked chicken strips
1 jar (8 oz.) medium Picante sauce
8 tortillas (6-inch) warmed      
Sour Cream
Shredded Monterey Jack or Cheddar cheese
Fresh chopped tomatoes
Heat oil in large skillet. Add vegetables, cooked chicken strips and Picante sauce. Heat, stirring frequently, until hot. Spread sour cream on warm tortilla. Add vegetable/meat mixture and top with shredded cheese and chopped tomatoes. Note: Cooked beef strips may be substituted for chicken, if desired. Serves 4.

Hanover Great Northern Beans And Tomatoes

1/4 pound bacon, diced
1/4 cup chopped onions
1/4 cup chopped green peppers
1 tablespoon brown sugar
1 teaspoon prepared mustard
1/2 teaspoon Worchestershire sauce
1/8 teaspoon black pepper
1 can (16 oz.) tomatoes
2 cans (15.5 oz.) Hanover Great Northern Beans, drained

Cook bacon in skillet until crisp. Remove bacon from pan. Add onions and green peppers; saute until tender. Blend in remaining ingredients and simmer 10 minutes, stirring occasionally. Pour into serving dish and sprinkle bacon pieces over top.


Bacon Sauce for Hanover Broccoli

9 slices bacon
1 tablespoon brown sugar
1/4 cup chopped onion
1/2 teaspoon salt
3 tablespoons vinegar
1/2 teaspoon dry mustard
1 tablespoon butter
Fry 9 slices bacon until crisp; drain. Combine crumbled bacon, 1 tablespoon brown sugar, ¼ cup chopped onion, ½ teaspoon salt, 3 tablespoons vinegar, ½ teaspoon dry mustard and 1 tablespoon butter. Heat to boiling. Pour over cooked, drained broccoli before serving.

Hanover Barbeque Butter Beans (40 oz.)

1 medium onion         
1 tsp. dry mustard
1 clove garlic                       
1-1/2 tsp. salt
3 tablespoons olive, or salad oil   
1 tablespoon Worcestershire sauce
1 can (8 oz.) Hanover Tomato Sauce    
3 tablespoons catsup
1/4 cup brown sugar, packed
1 can (40 oz.) Hanover  Butter Beans
3 tablespoons lemon juice                   
6 scored frankfurters
Sauté diced onion and minced garlic in oil until tender. Stir in tomato sauce, sugar, lemon juice, mustard, salt, Worcestershire sauce, and catsup. Heat to boiling. Pour over drained beans in baking dish. Bake in moderate over (350?F) for 45 minutes; top with frankfurters and bake 15 minutes more. Serves 6.

Hanover Southwestern Skillet Meal

1 can (15.5 oz.) Hanover Black Beans      
1 can (15 oz.) crushed tomatoes
1 pound ground beef                
1/2 cup chopped onions                 
1/2 cup elbow macaroni, uncooked
2 cups water               
1 can (4 oz.) chopped green chilies
1 teaspoon salt
3/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 teaspoon chili powder
Hot sauce, to taste
Grated Monterey Jack cheese
Brown beef in large skillet. Add onions and cook until tender. Add remaining ingredients, except cheese. Stir until well blended. Cover and simmer for 15 to 20 minutes or until macaroni is tender, stirring frequently. Top with cheese before serving. Serves 4.

Hanover Brussel Sprouts Supreme

1 package (16 oz.) Hanover Brussel Sprouts    
2 tablespoons butter or margarine
1/2 cup dry bread crumbs
1 cup sour cream                       
1/4 cup mayonnaise or salad dressing           
1/4 cup grated Parmesan cheese
Cook Brussel Sprouts according to package directions; drain. Brown crumbs in butter in small skillet. Mix remaining ingredients together and toss with Brussel Sprouts. Sprinkle crumb mixture over top. Serve.

Hanover Sugar Snap Peas with Carrots

Non-stick cooking spray                   
1 package (16 oz.) Hanover Crinkle Sliced Carrots
1 medium sweet yellow pepper, cored, seeded and cut into julienne strips
1 package (10 oz.) Hanover Sugar Snap Peas
1/4 teaspoon lemon rind                        
1 teaspoon lemon juice
1/8 teaspoon black pepper
Coat a heavy 10-inch skillet with the cooking spray and heat over moderate heat. Add the carrots and sweet pepper; cook, covered, for 8 minutes. Add the sugar snap peas, cover, and cook 5 minutes longer or until the vegetables are tender. Stir in the lemon rind, lemon juice, and black pepper. Serves 6.

Hanover Black Bean Chili

1 can (40.5 oz) or 3 cans (15.5 oz) Hanover Black Beans, drained
1 teaspoon olive oil                   
1 Spanish onion, minced                    
4 garlic cloves, minced        
1 pound ground turkey
2 jalapeno peppers, finely chopped
6 cups diced fresh or canned tomatoes
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons balsamic vinegar
4 scallions chopped for garnish (optional)
Chopped fresh Cilantro leaves for garnish (optional)
Salt & Pepper to taste
Heat oil; brown ground turkey in heavy saucepan; drain. Add onions, garlic, jalapeno peppers and cook until tender. Add remaining ingredients and simmer for 30 minutes, stirring occasionally. Garnish with scallions and cilantro, if desired. Serves 12-15.

Roasted Garbanzo Beans (Chick Peas)

1 Tablespoon Olive Oil
1⁄2 teaspoon cayenne pepper
Salt to taste
(1) 15.5 oz can Hanover Garbanzo Beans
Preheat oven to 375° F. Rinse and drain Hanover Garbanzo beans. Place beans on paper towels and pat dry. In a medium size bowl, mix all ingredients thoroughly coat the beans. Spread mixture on a baking sheet and bake for 40 – 45 minutes stirring beans every 10 minutes and cook until beans are crispy. Serve warm or at room temperature. For alternative seasonings, substitute cayenne pepper for 1/2 teaspoon of cumin or 1/2 teaspoon chili pepper or even 1/2 teaspoon garlic powder.

Hanover Oriental Green Beans

1 can (38 oz.) Hanover Blue Lake Cut Green Beans
2 cans (10.5 oz.) cream of mushroom soup
1/2 cup milk            
1 can (8 oz.) mushrooms, drained        
2 cans (8 oz.) sliced water chestnuts, drained  
2 tablespoons soy sauce
Dash of pepper
1 can (3 oz.) French fried onion rings
Place Hanover Blue Lake Cut Green Beans in a 2-quart casserole. Stir in other ingredients, except onion rings, cover. Microwave on 100% power for 8 minutes or until thoroughly heated, stirring after half the cooking time. Sprinkle onion rings on top. Serves 10-12.

Hanover Bean and Tomato Casserole

1 package (16 oz.) Hanover Blue Lake Whole Green Beans
6 strips bacon
1/3 cup chopped onion
1 large tomato, chopped
1 cup shredded Cheddar cheese
Cook Whole Green Beans according to package directions; drain and set aside. Cook bacon in small skillet until crisp. Remove and crumble bacon reserving 1 tablespoon drippings. Saute onion in reserved drippings until tender. Add tomato mixture in 1 ½ quart-size casserole and top with cheese. Bake 25-30 minutes at 375? F oven. Serve.

Hanover Black Bean Soup

2 cans (15.5 oz ) Hanover Black Beans, undrained
1/3 cup chopped Hanover Vidalia onions
1 clove garlic, minced
1/2 tablespoon olive oil
1 chicken bouillon cube
1/2 cup cooked diced smoked ham

Saute onion & garlic in oil in 3-qt heavy saucepan. Puree or mash contents of 1 can of black beans and add to sauteed ingredients.  Add the remaining can of black beans, water, bouillon and ham.  Bring to a boil, reduce heat and simmer for 30 minutes.  If desired, add a dash of  sherry before serving.

 Serves 12-15


Hanover Rosemary Green Beans

1 bag (16 oz.) Hanover Silver Line Whole Green Beans   
1 small onion, halved and thinly sliced
2 tablespoons butter or margarine, divided
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt                
Dash coarsely ground pepper
In a saucepan, sauté onion in 1 tablespoon butter until tender. Stir in the water, rosemary, salt and pepper. Bring to a boil. Add beans and return to a boil. Reduce heat; cover and simmer for 6 to 10 minutes or until beans are tender. Drain; top with remaining butter. Serves 4 to 6.

Hanover Western Beans and Burgers

1 pound ground beef                          
1 teaspoon salt    
1/8 teaspoon pepper     
1/2 cup evaporated milk                         
1/2 cup quick-cooking oats            
1/2 cup finely chopped onion         
1/4 cup ketchup      
2 tablespoons shortening or vegetable oil
1/2 cup chili sauce or catsup
2 tablespoons vinegar
1/4 cup packed brown sugar
1/2 teaspoon dry mustard
Dash ground ginger
Dash ground clover
2 teaspoons Worcestershire sauce
1 can (28 oz.) Hanover Pork & Beans
Combine beef, salt, pepper, oats, milk, and onion; mix thoroughly. Divide meat into 12 large or 24 small meatballs. Melt shortening in skillet, add meatballs and brown on all side. Drain off fat. Mix chili sauce, vinegar, sugar, dry mustard, ginger, cloves, and Worcestershire sauce. Pour over meatballs and simmer for 10 minutes. Arrange meatballs in bottom of 2 quart casserole. Top with un-drained beans and pour sauce from meatballs over beans. Bake at 350?F for 45 minutes. Serves 8.

Cheese Sauce for Hanover Broccoli

1-1/2 tablespoons butter
2 tablespoons flour
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 cup milk
1 cup grated sharp yellow cheddar cheese
Melt 1½ tablespoons butter in saucepan. Add 2 tablespoons flour, ½ teaspoon dry mustard, ½ teaspoon salt and 1 cup milk. Heat until thick and smooth, stirring constantly. Add 1 cup grated sharp yellow cheddar cheese and heat until cheese melts. Pour over cooked drained broccoli before serving.

Hanover Beans and Greens

1 can (40.5 oz.) or 3 (15.5 oz.) Hanover Great Northern Beans
1 bag (14 oz.) Hanover Cut Leaf Spinach
1 can (14.5 oz.) Hanover chicken broth
1 bay leaf
1 clove garlic, minced
1/4 teaspoon crushed red pepper
1 teaspoon dried   thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground   black pepper
4 slices bacon
1/2 cup Hanover Vidalia chopped onions

Heat 2 1/2 cups water in a large saucepan.  Add beans, chicken broth, bay leaf, thyme, salt & black pepper.  Bring to boil; reduce heat. Cover and simmer until beans are tender, stirring occasionally.  Add more water if needed to prevent sticking or burning.  Meanwhile, in a skillet cook bacon over medium heat until crisp. Drain on paper towels, reserving 1 tablespoon of bacon drippings in skillet.  Add onions, garlic & crushed red pepper.  Cook & stir over medium heat until onion is tender.  Add spinach; cover & cook 1-2 minutes.   Drain beans, discard bay leaf.  Return beans to saucepan.  Add  onion mixture, tossing gently to combine.  Season with additional salt & pepper.  Spoon into serving bowl.   Crumble bacon over top. 

Serves 6


Hanover Deviled Green Beans

1 (16 oz.) Hanover Blue Lake Whole Green Beans
1/2 cup sour cream                 
1 teaspoon prepared mustard             
1 teaspoon Worcestershire Sauce       
1/2 teaspoon salt
1/2 teaspoon pepper
Cayenne pepper to taste
Hot pepper sauce
Cook Whole Green Beans according to package directions; drain. Combine remaining ingredients and pour over beans. Serve immediately.

Hanover Bean and Scallop Casserole

1-1/2 pounds fresh or frozen scallops
1 package (16 oz.) Hanover French Style Green Beans
1/2 cup chopped onions        
2 tablespoons butter or margarine       
1 can (10.5 oz.) cream of mushroom soup
1/2 cup milk           
Dash of pepper                   
1/2 teaspoon curry powder             
1 cup shredded cheddar cheese, divided
1/2 cup soft bread crumbs
1 tablespoon butter or margarine, melted
Preheat oven to 425° F. Simmer scallops and French Style Green Beans in 1 cup boiling water 3-4 minutes; drain. Cook onions with 2 tablespoons butter in 2-quart casserole until tender. Add soup, milk, seasonings and ½ cup cheese. Stir until cheese melts. Fold in scallops and green beans. Sprinkle remaining cheese, bread crumbs and butter over top. Bake for 15-20 minutes. Serves 6.

Hanover Peas Italiano

1 clove garlic               
1/2 cup chopped onion
1 tablespoon reduced-salt soy sauce
2 tablespoons water                          
2 cups chopped fresh tomatoes       
1 teaspoon sugar                
1 teaspoon dried oregano leaves
1 package (16 oz.) Hanover Petite Peas 
Combine garlic, onion, soy sauce, and water in 1-1/2 quart microwave-safe casserole; cover. Microwave on HIGH power 2 minutes. Add remaining ingredients; cover. Microwave on HIGH 8 minutes, stirring once halfway through cooking cycle. (Serve on bed of hot rice, if desired.) Serves 8.

Hummus

Garbanzo Beans (also known as Chick Peas) are one of the healthiest legumes.  There are many variations on this basic recipe.  Try adding roasted red peppers or walnuts, or even some jalapenos.

15.5 oz Can Hanover Garbanzo Beans (Chick Peas)

1/2 Cup Tahini (sesame paste)

1/4 Cup Extra Virgin Olive Oil

2 Garlic Cloves

1 Tbsp Lemon Juice

 

Drain the Hanover Garbanzo Beans and save the liquid from the can. Combine all ingredients in a blender or (preferably) food processor. Blend until thoroughly mixed. If necessary, drizzle some of the reserved liquid from the Hanover Garbanzo Beans to create a smooth puree. Serve with crackers, toasted pita chips, or your choice of snack.

Hanover Sausage-Bean Chowder

2 pounds bulk pork sausage                          
2 cans (15.5 oz.) Hanover Butter Beans
4 cups water          
2 cans (about 30 oz. each) whole tomatoes, chopped with juice
1 cup diced onion                                
3 diced medium potatoes       
3/4 cup diced green pepper
bay leaf                    
1/2 teaspoon salt             
1/2 teaspoon thyme
1/4 teaspoon ground oregano
1/4 teaspoon garlic powder
Brown sausage in Dutch oven; drain. Stir remaining ingredients and bring to a boil. Cover, reduce heat and simmer 1 hour. Remove bay leaf before serving. Serves 10-12.

Hanover Vegetable Beef Soup

1 pound boneless lean beef, cut into bite-sized pieces
1 tablespoon corn oil          
1 cup chopped onions  
1 cup chopped celery
1 package (16 oz.) Hanover Vegetables for Soup
1 can (28 oz.) whole tomatoes, chopped
2 cups water  
1 can (10.5 oz.) beef broth
1/2 teaspoon dried basil leaves
1/4 teaspoon black pepper
Brown beef in oil in heavy 3-quart saucepan. Add remaining ingredients. Bring to a boil, reduce heat and simmer 1 hour or until meat and vegetables are tender. Serves 8.

Hanover Hearty Vegetable Beef Soup

1 pound boneless beef chuck, cut into 1-inch cubes
1/4 cup vegetable oil           
1 can (46 oz.) tomato juice
1 can (13 3/4 oz.) beef broth
2 cups chopped onions                      
1-1/2 cups chopped celery
1 package (32 oz.) Hanover Vegetables for Soup
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
Brown beef in vegetable oil in heavy 4 quart saucepan; drain. Add remaining ingredients. Bring to a boil; reduce heat and simmer for 2 hours or until meat and vegetables are tender. Serves 12-13.

Hanover Lima Bean & Sausage Casserole

1 package (16 oz.) Hanover Silver Line Baby Lima Beans
1 pound loose bulk sausage
1/4 cup chopped onion                     
1 can (10.5 oz.) cream of mushroom soup
1 cup milk            
1 cup grated, cheddar cheese
Brown sausage and onions in skillet; drain. Pour baby lima beans into buttered 2-quart casserole. Cover with sausage mixture. Mix remaining ingredients and pour over sausage. Bake at 350° F for 25 minutes. Serves 5 to 6.

Hanover South Of The Border Casserole

1 pound ground beef
3/4 cup chopped onions
1/2 cup chopped green peppers
1 clove garlic, minced
1 can (14.5 oz.) whole tomatoes
2 cups frozen Hanover Yellow Corn
1 can (15.5oz.) Hanover Redskin Kidney Beans, undrained
2-1/2 tablespoons chili pepper
1/4 teaspoon hot sauce
1 package (12 oz.) corn bread mix

Brown beef with onions, green peppers and garlic in large heavy skillet. Add remaining ingredients, except corn bread mix, and heat through. Place mixture in 8" x 12" baking dish. Prepare corn bread mix according to package directions and pour batter over top of mixture. Bake 18 - 20 minutes at 400F.


Hanover Mixed Bean Casserole

1/2 pound ground beef
1/2 pound bacon, diced
1/3 cup chopped onions
1 can (15.5 oz.) Hanover Light Red Kidney Beans
1 can (16 oz.) Hanover Pork & Beans
1 can (15.5 oz.) Hanover Butter Beans
1/4 cup Ketchup
1 cup brown sugar
1/2 teaspoon ground mustard
2 tablespoons molasses
1/2 cup vinegar
1-2 drops liquid smoke

Brown beef and bacon in heavy saucepan; drain. Add onions and cook until tender. Stir in remaining ingredients and place mixture in 2 quart size casserole dish. Bake at 350F for 1 hour. Serves 8.


Hanover Old Fashioned Ham & Bean Soup

Hanover Old Fashioned Ham & Bean Soup

Serves 12-15

2-3 pounds ham with bone
2 quarts water
1/2 cup diced celery
1/2 cup shredded carrots   
1 can (40.5 oz.) Hanover Great Northern Beans
1/4 teaspoon black pepper  

Cook ham in water 2-3 hours or until meat is tender. Remove meat from bone and cut into bite-size pieces. Add celery and carrots to broth; simmer until vegetables are tender. Add ham, beans, and pepper. Bring to a boil, reduce heat and simmer 30 minutes.


Hanover Quick N’ Easy Chili (52 oz. can)

Hanover Quick N’ Easy Chili (52 oz. can)
2-1/2 pounds Ground Beef
1-1/2 cup chopped Onion
3 cloves garlic, minced
1 can (52 oz.) Hanover Light Red Kidney Beans
3 cans (15 oz. Each) Tomato Sauce
1/2 teaspoon black pepper
1-1/2 tablespoons of chili powder

Brown ground beef in heavy saucepan; drain. Add onion and garlic and cook until tender. Add remaining ingredients and simmer for 30 minutes; stir occasionally. Serves 8-10


Hanover Deviled Brussel Sprouts

1 package (16 oz.) Hanover Brussel Sprouts    
3 tablespoons butter or margarine
2 tablespoons prepared chili sauce
2 tablespoons Worcestershire sauce
2 tablespoons prepared mustard  
Cook Brussel Sprouts according to package directions; drain. Heat remaining ingredients together in small saucepan. Mix Brussel Sprouts with sauce. Serve.

Hanover Southern Style Bean Soup

1 can (40.5 oz) or 3 cans (15.5 oz) Hanover Blackeye Peas
2-3 pound ham with bone
2 quarts water    
1/2 cup diced celery      
1/2 cup diced carrots         
1/2 cup diced tomatoes                                   
1/4 teaspoon black pepper
Cook ham in water 2 to 3 hours or until meat is tender. Remove meat from bone and cut into bite size pieces. Add celery, carrots and tomatoes to broth; simmer until vegetables are tender. Add ham, beans and pepper. Bring to a boil; reduce heat and simmer 30 minutes. Serves 12-15.

Hanover Quick N’ Easy Chili (40 1/2 oz. can)

2 lb. ground beef   
1 can (29 oz. each) tomato sauce
1 cup chopped onion  
1/2 teaspoon black pepper
2 cloves garlic, minced  
1 1/2 tablespoons chili powder
1 can (40.5 oz.) Hanover Light Red Kidney Beans
Brown ground beef in heavy saucepan, drain. Add onion and garlic and cook until tender. Add remaining ingredients and simmer for 30 minutes. Stir occasionally. Serves 6-8.

Hanover Brussel Sprout Parmigiana

1 package (16 oz.) Hanover Brussel Sprouts     
1 tablespoon margarine, melted
1/8 teaspoon black pepper
1/4 teaspoon garlic powder
2 tablespoons grated Parmesan cheese
Preheat oven to 350? F. Cook brussels sprouts according to package directions; drain. Blend brussels sprouts with margarine, pepper, and garlic powder. Place in a 1-1/2 quart-size casserole and sprinkle cheese over top. Cover and bake for 10 minutes. Serves 5.

Hanover Creamed Spinach

1 package (16 oz.) Hanover Cut Leaf Spinach              
1/4 cup butter or margarine            
1/4 cup flour                        
2 cups milk                    
1/8 teaspoon garlic powder
1/2 cup grated parmesan cheese   
1 teaspoon salt                     
1/4 teaspoon white pepper
Melt butter over low heat in saucepan. Stir in flour and simmer 2 to 3 minutes. Gradually stir in milk and continue to heat until sauce thickens. While stirring, add the garlic powder, salt and pepper. Stir in the spinach. Continue stirring until creamed spinach is hot. Add the parmesan cheese, stir and remove from heat. Serves 6.

Hanover Green Bean Casserole 2

1/2 pound bacon, diced
1 medium diced onion (1 cup)
1 can (16 oz.) stewed tomatoes      
1 (50 oz.) can of Hanover Cut Green Beans
1 cup of shredded Cheddar cheese
Fry bacon until crisp. Drain. Sauté 1 medium diced onion in small amount of bacon fat until tender. Add 1 (16 oz.) can of stewed tomatoes. Heat well. Blend 1 (50 oz.) can of drained Hanover Cut Green Beans and bacon. Add tomato mixture. Pour into baking dish and top with 1 cup of shredded cheddar cheese. Cover and bake 15 minutes at 375?F, remove cover and bake 10 minutes more. Serve.

Hanover Taco Salad 1

1 can (40.5 oz) or 3 cans (15.5 oz) Hanover Black Beans
2 pounds ground beef
1 cup chopped onion   
1 package (2.5 oz.) taco seasoning mix
1-1/2 cups water             
8 ounces shredded cheddar or Monterey jack cheese     
3 cups broken tortilla chips
Brown ground beef and onion in heavy saucepan; drain. Add taco seasoning, water and beans. Simmer on low heat for 10 minutes, stirring occasionally. Prepare tossed salad. Mound meat mixture in the center of large serving platter, surround with salad mixture and top with cheese and tortilla chips. Serve with taco sauce while meat mixture is warm. Serves 6 to 8.

Hanover Bean Boats

1 can (15.5 oz.) Hanover Redskin Kidney Beans
1 pound ground beef                        
1 tablespoon minced onion      
1-1/2 teaspoons parsley flakes                 
1/4 teaspoon garlic powder      
1 teaspoon grated parmesan cheese
1/4 teaspoon black pepper
1/2 teaspoon salt
1 egg
1 can (8 oz.) tomato sauce, divided
3 large green peppers
6 teaspoons Italian bread crumbs
Combine first 8 ingredients, mixing well. Add egg and ½ of tomato sauce, blending well. Core peppers, cut lengthwise, remove seeds and membrane. Place pepper halves in greased baking dish and fill with meat/bean mixture. Spoon remaining tomato sauce over peppers and top each with 1 teaspoon crumbs. Bake at 350? for 60 minutes. Serves 6.

Hanover Taco Salad 2

1 pound ground beef
1/2 cup chopped onions
1 can (15.5 oz.) Hanover Redskin Kidney Beans, drained
1/4 cup water
1 package (1.5 oz.) taco seasoning mix
Tortilla chips
1 small head lettuce
2 medium tomatoes, chopped
1 green pepper, chopped
Cheddar cheese, grated
Taco sauce

Place ground beed and onions in 2-quart microwave safe casserole. Microwave at 100% power for 5 minutes.  Add kidney beans, water, and taco seasoning and microwave a 100% power for 5 additional minutes or until heated through.  Line serving plates with tortilla chips. Top with shredded lettuce, tomatoes, and green peppers. Mound meat-bean mixture in center of each plate. Sprinkle cheese over top. Serve with taco sauce.


Hanover Corn Chowder

4 strips bacon                           
1 cup chopped onions
1/2 cup chopped celery
1-1/2 cups diced potatoes
2 cups water
1 teaspoon granulated chicken bouillon
salt and pepper, to taste
1/4 cup flour                           
2 cups milk                                   
1 cup light cream
1 package (16 oz.) Hanover Yellow Sweet Corn
8 ounces processed cheese, cubed
Cook bacon until crisp in 3-quart size heavy saucepan. Remove bacon, crumble and set aside. Add onions to bacon drippings and sauté until tender. Add celery, potatoes,water, bouillion, seasonings and simmer until vegetables are tender. Combine flour with milk and stir until smooth. Add to vegetables and cook until chowder thickens slightly, stirring frequently. Add cream, Yellow Sweet Corn and cheese. Heat until cheese is melted and soup is hot. Serves 6-8.

Hanover Four Bean Salad

1 can (15.5 oz.) Hanover Blackeye Peas, drained and rinsed
2 cans (12.5 oz.) Hanover Three Bean Salad, undrained
1/2 cup Cheddar cheese, diced
5 strips cooked crumbled bacon
Tomato wedges
Salad greens

Toss Hanover Blackeye Peas, Hanover Three Bean Salad, and cheese cubes together.Refrigerate until chilled. Line serving dish with salad greens and mound salad mixture in center of dish. Place tomato wedges around edges of dish.  Sprinkle bacon over top.


Hanover Barbeque Butter Beans (31oz.)

1 medium onion, diced    
1 teaspoon dry mustard
1 clove garlic, minced    
1-1/2 teaspoon salt
3 tablespoons olive or salad oil    
1 tablespoon Worcestershire Sauce
1 can (8 oz.) Hanover Tomato Sauce  
3 tablespoon catsup  
1/4 cup brown sugar, packed                 
2 cans (15.5 oz. each) Hanover Butter Beans
3 tablespoon lemon juice
6 scored frankfurters
Sauté diced onion and minced garlic in oil until tender. Stir in tomato sauce, sugar, lemon juice, mustard, salt, Worcestershire sauce, and catsup. Heat to boiling. Pour over drained beans in baking dish. Bake in moderate oven (350?F) for 45 minutes; top with frankfurters and bake 15 minutes more. Serves 6.

Hanover Orange Glazed Carrots

1 tablespoon reduced calorie margarine        
3/4 cup orange juice
1 teaspoon ground ginger
1 tablespoon orange peel, chopped finely
1 package (16 oz.) Hanover Crinkle Sliced Carrots
Melt margarine in a 10” heavy skillet; add remaining ingredients. Cover; bring to a boil. Reduce heat and simmer for 8-10 minutes until carrots are tender and nicely glazed. Serves 6.

Hanover Hearty Chicken and Vegetable Soup

2 tablespoons butter or margarine             
1 cup chopped onions             
1 cup chopped celery
1 quart chicken broth  
1 package (32 oz.) Hanover Vegetables for Soup
1 tablespoon parsley flakes
2 tablespoons granulated chicken bouillon
1/2 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon rosemary leaves
2 cups cooked, diced chicken
Combine first 3 ingredients in 3-quart casserole. Microwave 4 minutes on HIGH. Add remaining ingredients, cover and microwave on HIGH for 30 minutes or until vegetables are tender. Serves 10-12.

Hanover Bean and Frankfurter Bake

2 cans (14 oz.) Hanover Butter Beans, drained
1/2 cup chopped onion
1 clove minced garlic
2 tablespoons oil     
1 can (8 oz.) tomato sauce   
1/4 cup brown sugar
2 teaspoons lemon juice
1 teaspoon dry mustard
1 teaspoon salt
2 teaspoons Worcestershire sauce
2 teaspoons ketchup
5 frankfurters
Place drained beans in 1 ½ qt baking dish. Sauté onion and garlic in oil and add to beans. Add remaining ingredients and mix well. Score frankfurters and place over top. Bake at 350° F for 45-50 minutes. Serves 5.

Hanover Quick N’ Easy Chili (15 1/2 oz. can)

1 pound ground beef   
3 cans (8 oz. each) tomato sauce
1 cup chopped onion  
1/2  teaspoon black pepper
1 clove garlic, minced  
2 teaspoons chili powder
2 cans (15.5 oz.) Hanover Light Red Kidney Beans
Brown ground beef in heavy saucepan, drain. Add onion and garlic and cook until tender. Add remaining ingredients and simmer for 30 minutes. Stir occasionally. Serves 4-6.

Hanover Three Bean Vegetarian Chili

1 tablespoon canola oil

3 cloves garlic, finely chopped

1 cup chopped onion

2 cups chopped green or red bell pepper

1 (28 ounce) can crushed tomatoes

15.5 can Hanover Black Beans (un-drained)

15.5 can Hanover Light Kidney Beans (un-drained)

15.5 can Hanover Great Northern Beans (un-drained)

2 tablespoons chili powder (or more to taste)

1 tablespoons dried oregano

1 Bay Leaf

Salt & Ground Black Pepper to Taste
 

•Heat the oil in a large pot over medium heat. •Add onion and cook until it begins to turn translucent. •Add the garlic and bell peppers and continue cooking until garlic just begins to lightly brown •Add the tomatoes, and all the beans with their liquid. •Add chili powder, oregano, bay leaf, salt and pepper and continue to cook for 30 minutes stirring occasionally.

Hanover Peas and Water Chestnuts

1 package (16 oz.) Hanover Sweet Peas     
2 tablespoons water                      
1/4 cup chopped onions
1 can (8 oz.) sliced water chestnuts, drained
1 teaspoon chicken-flavored bouillon granules  
1 tablespoon margarine
Black peppers, to taste     
Combine sweet peas and water in 1-1/2 qt. casserole. Cover and microwave on HIGH for 7 minutes. Stir in remaining ingredients. Cover and microwave on HIGH for 2 minutes or until heated through. Serves 6.

Hanover Green Bean Casserole

Hanover Whole Blue Lake Green Beans
6 slices of bacon
1/3 cup chopped onion
1 large tomato, cut into wedges
Cook Hanover Whole Blue Lake Green Beans according to package directions; drain. Fry 6 slices of bacon until crisp; drain. Sauté 1/3 cup chopped onion in bacon fat until tender. Add 1 large tomato, cut into wedges, and crumbled bacon. Cook 1-2 minutes over medium heat. Pour cooked, drained beans into 1 1/2 quart casserole, add tomato mixture and mix to blend well. Top with 1 cup shredded Cheddar cheese. Cover and bake 15 minutes at 375? F, remove; cover and bake 10 minutes more. Serve.

Hanover Broccoli Salad with Bacon

1 (16 oz.) package Hanover Petite Broccoli Florets
1/2 pound bacon            
2/3 cup mayonnaise or salad dressing
2 teaspoons vinegar              
2 tablespoons sugar            
1/2 cup shredded Cheddar cheese
Thaw Petite Broccoli Florets in cold water; drain and place in mixing bowl. Cook bacon in skillet or microwave until crisp; crumble and add to broccoli. Add remaining ingredients and stir to blend. Serves 4-5.

Hanover Scalloped Corn

2 tablespoons reduced calorie margarine        
1 cup chopped onions                 
1/4 cup flour         
1/2 teaspoon paprika                                       
1/2 teaspoon dry mustard                         
Dash red pepper               
1 cup skim milk        
1 package (16 oz.) Hanover White Shoepeg Corn
1 egg, slightly beaten      
1/8 teaspoon Worcestershire Sauce
1/4 cup dried bread crumbs
Vegetable cooking spray
Melt margarine in heavy saucepan. Add onions and sauté 5 minutes over medium heat. Combine flour, paprika, mustard, and red pepper and add to onions. Gradually stir in milk. Heat to boiling, stirring occasionally. Stir in corn, egg and Worcestershire sauce. Pour mixture into 1-1/2 quart size over-proof casserole sprayed with vegetable cooking spray. Sprinkle bread crumbs over top. Bake at 400? F. for 20 minutes or until crumbs are brown. Serves 8.

Hanover Country Style Vegetable Soup

1 pound frozen Hanover Vegetables for Soup
1 quart water
3-1/2 tablespoons beef bouillon granules or 7 beef bouillon cubes
1/8 teaspoon salt
Dash of black pepper
3/4 teaspoon sugar
1 can (8 oz.) tomato sauce
Combine 1 quart water, 3 ½ tablespoons beef bouillon granules or 7 beef bouillon cubes, 1/8 teaspoon salt, dash black pepper, 3/4 teaspoon sugar and 1 can (8 oz.) tomato sauce in 2-quart saucepan. Bring mixture to a boil; reduce heat and add 1 lb. frozen Hanover Vegetables for Soup. Cover and simmer for 1 1/2 - 2 hours. Season to taste. If desired, brown small pieces of beef stew meat and add with the vegetables.

Hanover Hot Bean Salad

3 strips bacon, diced
1/2 cup chopped onions
1 can (15.5 oz) Hanover pinto beans, drained and rinsed
1/2 teaspoon dry mustard
3 tablespoons vinegar
3 tablespoons water
1 tablespoon sugar
2 cups cooked rice

Cook bacon strips in skillet until crisp. Add onions and saute until tender.  Add remaining ingredients, except rice, and let simmer 5-7 minutes.  Serve on a bed of cooked hot rice.


Hanover Sweet and Sour Carrots

1 package (16 oz.) Hanover Whole Baby Carrots  
1/4 cup sugar            
1 tablespoon cornstarch 
1/4 cup white vinegar    
1/4 cup water
Dash of white pepper               
1 tablespoon margarine
Cook carrots according to package directions; drain and set aside. Combine sugar and cornstarch in saucepan. Stir in vinegar and water. Cook over medium heat until thick and bubbly, stirring constantly. Add pepper, margarine and carrots. Heat through. Serves 6.

Cooking Directions for Vegetables for Soup

Microwave Directions:

(For full package) Place contents of package and ¼ cup water in 2-quart size microwave dish.  Cover and cook 8-10 minutes at HIGH power.  Stir once halfway through the cooking cycle.  Drain excess liquid, season to taste and serve.  If softer texture is desired, increase cooking time slightly.

(For 1/2 Package)  Follow cooking directions for full package except add only 2 tablespoons water and reduce cooking time 1-2 minutes.  Use 1-quart size microwave dish.

NOTE:  Cooking time may vary depending on the model of microwave oven.


Stovetop Directions:

Place 3/4 cup water and contents of package in saucepan.  Cover and bring to a full boil.  Reduce heat and simmer 10-12 minutes or until tender.  Drain; season to taste.


Hanover Garden Soup

2 cups tomato juice                         
2 cups water            
2 cups (defatted) chicken broth
1 cup diced, peeled potato
1 cup chopped onion
1 package (16 oz.) Hanover Mixed Vegetables
1/2 cup chopped celery        
1 teaspoon garlic powder
1 tablespoon dried parsley
1/4 teaspoon black pepper
Combine all ingredients in a large Dutch oven. Cover and bring to a boil. Reduce heat and simmer for 45 minutes to 1 hour. Serve hot. Serves 8.

Hanover Chick Pea Salad

1 can (15.5 oz.) Hanover Chick Peas, drained
1 can (15 oz.) Hanover Red Skin Kidney Beans, drained
2 tablespoons chopped onion
1/2 cup chopped celery
1/4 cup salad oil    
1/4 cup red wine vinegar
1 tablespoon pickle relish (optional)
Dash garlic salt              
Salt & pepper
Mix above ingredients together thoroughly and chill. Marinate for several hours. Serve on crisp salad greens. Serves 6-8.

Hanover Corn Chowder (Healthy)

2 tablespoons reduced calorie margarine
1 cup chopped onions
1/2 cup chopped celery
1-1/2 cups diced potatoes
1 can (13-3/4 oz.) chicken broth    
1/8 teaspoon black pepper
2 tablespoons dried parsley leaves
1 package (16 oz.) Hanover Yellow Sweet Corn
1/4 cup flour
2 cups skim milk
Combine margarine, onions and celery in 3-quart size heavy saucepan; sauté until tender. Add potatoes, chicken broth and seasonings. Simmer 15 minutes or until potatoes are tender. Add yellow corn and cook an additional 3 minutes. Combine flour with milk and stir until smooth. Add mixture to vegetables and heat until chowder thickens, stirring frequently. Serves 8.

Hanover Tangy Kidney Bean Salad

2 cans (15.5 oz.) Hanover Redskin Kidney Beans  
1/4 cup chopped onion          
1/2 cup diced cucumber               
1 tablespoon prepared mustard           
1/3 cup mayonnaise       
2 hard-cooked eggs, diced            
Salt to taste 
Place kidney beans, onion and cucumber in mixing bowl. Mix mustard and mayonnaise together and pour over bean mixture. Add eggs and salt, if desired. Stir to blend. Chill and serve over crisp salad green. Serves 7.

Hanover Old Fashioned Ham & Bean Soup

2-3 pounds ham with bone                      
2 quarts water                   
1/2 cup diced celery
1/2 cup shredded carrots   
1 can (40.5 oz.) Hanover Great Northern Beans
1/4 teaspoon black pepper
Cook ham in water 2-3 hours or until meat is tender. Remove meat from bone and cut into bite-size pieces. Add celery and carrots to broth; simmer until vegetables are tender. Add ham, beans, and pepper. Bring to a boil, reduce heat and simmer 30 minutes. Serves 12-15.

Hanover Mexican Bean Dip

1 can (15.5oz) Hanover Redskin Kidney Beans, drained
1 small tomato, chopped
1 can (4 oz.) green chilies, drained
1/4 cup chopped onions
3/4 cup shredded Cheddar Cheese
3 tablespoons chili powder
1/2 teaspoon hot sauce

Place kidney beans, tomato, and green chilies in blender or food processor. Process until beans form a paste. Add remaining ingredients and mix thoroughly. Serve at room temperature with corn or tortilla chips.


Hanover Broccoli-Cheese Bake

1 package (16 oz.) Hanover Broccoli Florets         
1/4 cup butter or margarine    
1/4 cup flour         
1/2 teaspoon salt, if desired
2 cups milk                                  
6 ounces cream cheese                 
2 cups frozen small whole onions
3/4 cup grated Cheddar cheese
1/3 cup buttered bread crumbs
Cook broccoli florets according to package directions; drain. Place broccoli in 2-quart size casserole dish. Melt butter over low heat in saucepan. Stir in flour and simmer 2-3 minutes. Gradually add milk and continue to heat until sauce has thickened, stirring constantly. Add cream cheese and blend until smooth. Remove from heat and stir in onions. Pour mixture over broccoli in casserole dish. Sprinkle cheese and buttered bread crumbs over top. Bake 35-40 minutes at 350?F. Serve.

Hanover Italian Style Spinach

3 strips bacon
1/2 cup onions, chopped
1 package (16 oz.) Hanover Cut Leaf Spinach
1 clove fresh garlic, chopped   
1/4 tsp. black pepper
1/2 tsp. salt, if desired.
1 tablespoon olive oil              
1/2 cup grated Parmesan cheese
Dice bacon and cook in frying pan until crisp. Add the onions, cook until soft. Stir in spinach, add garlic, black pepper and salt, if desired. Drizzle the olive oil over the spinach, continue heating until spinach is wilted. Remove from heat, place in serving bowl or on individual plates, sprinkle with Parmesan cheese. Serve.