• 1 (14.5 ounce) can Dei Fratelli Chili Ready Diced Tomatoes
• 1 Cup White rice
• 2 Cups Water
• 2 (15.5 ounce) cans Black-eyed peas, drained and rinsed

Preparation:
Bring a small pot of rice and water to a boil. Cover pot, reduce heat to simmer and let cook 20 minutes or until rice is tender. In a large saucepan, combine rice, peas, and chili ready diced tomatoes. Stir the mixture over a medium heat until it is heated through.

• 1 (14.5 ounce) can Silverfleece Sauerkraut, rinsed and squeezed dry
• 1/2 Cup Mayonnaise
• 1/2 Cup Thousand Island dressing
• 7 oz Corned beef, shredded
• 14.5 oz Swiss cheese, shredded

Preparation:
Preheat oven to 350 degrees F. In a small bowl, combine mayonnaise and dressing. Spread sauerkraut into a 9x13-inch baking dish. Layer corned beef, Swiss cheese, and the mayonnaise-dressing mixture on top of the sauerkraut. Bake for 20 to 25 minutes.

• 2 cans Dei Fratelli Chopped Mexican Tomatoes & Jalapeños
• 5 - 8 Roma tomatoes
• 2 - 3 bunches Green onions, chopped
• 1 - 2 Red sweet onions, chopped
• 1 Lime
• 1 bunch Fresh cilantro, chopped
• 1 clove Fresh garlic, minced
• 1 small Jalapeño
• Salt and pepper to taste

Preparation:
Combine all ingredients except lime, cilantro, salt and pepper and jalapeño in a glass bowl. Add cilantro last and salt and pepper to taste. Cut the ends off the jalapeño and leave whole in the bowl. Salsa tastes best if it has a few hours to mix flavors in the refrigerator before it is served.

Serves 6-8

• 3/4 Cups Dei Fratelli Original Salsa Mild
• 2 Avocados, peeled, pitted and diced
• 1 (15 oz) can Black beans, drained and rinsed
• 1 (15 oz) can Whole kernel corn, drained
• 1 medium Onion, minced
• 1 Tbsp Fresh cilantro, chopped
• 1 Tbsp Lemon juice
• 2 Tbsp Chili powder
• Salt
• Pepper

Preparation:
In a bowl, mix the avocados, black beans, corn, onion, Dei Fratelli Original Salsa Mild, cilantro, and lemon juice. Season with chili powder, salt, and pepper.

• 1 Cup Dei Fratelli Chopped Italian Tomatoes
• 4 Bacon slices
• 2 lbs New potatoes
• 3 Tbsp White vinegar
• 6 Tbsp Oil

• 1 bunch Green onions, chopped
• Black Olives (optional)
• 1/2 tsp Salt
• 1 tsp Black pepper
• 1 1/2 oz Bleu cheese, crumbled

Preparation:

Place bacon in a large, deep skillet and cook over medium/high heat until evenly browned. Drain, crumble and set aside. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop, leaving skins on. In a large bowl, whisk together the oil, vinegar, chopped tomatoes, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

• 2 (10.75 oz) cans Dei Fratelli Tomato Soup
• 2 Tbsp Oil
• 1 lb Ground beef
• 1 medium Zucchini
• 1 can Mushrooms

• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1 Cup Mozzarella, shredded

Preparation:
Cut zucchini in half. Scrape inside zucchini out. Brown ground beef and zucchini in oil. Salt and pepper to taste. Place zucchini shells in large casserole dish.

Return meat and zucchini mixture to shells. Pour tomato soup over the top. Bake at 350 degrees for 30 minutes. Add cheese to the top. Bake for an additional 10 minutes.

Serves 4-6

• 1 (28 ounce) can Dei Fratelli Chopped Italian Tomatoes
• 1 medium loaf Firm white bread cut into large (1") cubes
• 6 Eggs
• 2 Cups Half and half
• 4 ounces Parmesan cheese, grated

• 8 ounces Mozzarella, shredded
• 1/2 Cup Flat leaf parsley, chopped
• 1/4 Cup Basil leaves, chopped

Preparation:
Butter a two-quart oven proof baking dish. Whisk the eggs and half and half together.

Fold the bread and parmesan cheese into the egg mixture (the bread should be moist and squishy). Fold in parsley and basil.

Place one third of the bread mixture in the bottom of the baking dish. Layer half of the can of tomatoes and one third of the shredded cheese. Repeat layers, finishing the bread mixture and then shredded cheese.

Let the assembled dish stand covered and refrigerate for 2 hours or overnight, for up to 24 hours.

Place the refrigerated dish in the oven at 350 degrees. Bake covered for 40 minutes or until the center begins to dry. The top should be brown and bubbly. Remove from the oven and uncover, let it rest uncovered for ten minutes before serving.

Serves 8-10

• 1 (8 oz) can Dei Fratelli Tomato Sauce
• 1 Cup Rice, uncooked
• 1/2 Cup medium Onion, chopped
• 2 Tbsp Vegetable oil
• 2 1/2 Cups Water

• 1/2 Cup Green bell pepper, chopped
• 1 1/2 tsp Salt
• 3/4 tsp Chili powder
• 1/8 tsp Garlic powder

Preparation:
Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.

Serves 4

• 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes with Onions, Celery and Peppers
• 2 slices Bacon, diced
• 2 Shallots, thinly sliced
• 2 Garlic cloves, minced
• 1 Jalapeno chili, chopped
• 2 tsp Cumin
• 1/4 tsp Red pepper flakes, crushed

• 1 (10 oz) box Frozen corn
• 1 small Zucchini, diced
• 1 Cup Frozen baby lima beans
• 1/4 Cup Whipping cream
• 2 Tbsp Fresh cilantro, chopped
• 1 Tbsp Chipotle chili in abobo sauce, chopped
• Salt and pepper, to taste
• Freshly grated parmesan cheese

Preparation:
Cook bacon in a Dutch oven over medium heat until bacon is crisp. Remove bacon to paper towels to drain. Reserve for later use. Add shallots, garlic and jalapeno chili to Dutch oven and cook until shallot is softened. Stir in cumin and red pepper flakes. Cook 30 seconds. Stir in tomatoes, corn, zucchini, lima beans and reserved bacon. Cook until vegetables are tender, about 8-10 minutes. Stir in cream, cilantro and chipotle chili. Heat through. Season to taste with salt and pepper. Spoon succotash into serving bowl. Top with freshly grated Parmesan cheese.

Serves 6

• 1 (14.5 oz) can Dei Fratelli Chopped Mexican Tomatoes and Jalapenos, well drained
• Cilantro and Dei Fratelli Black Bean n' Corn Salsa Medium for garnish
• 1/2 Cup corn kernels, cooked
• 1/2 Cup canned Black beans, rinsed and drained
• 1/4 Cup Green onion, chopped
• 1/3 Cup Mexican blend cheese, shredded
• 1/4 Cup All-purpose flour

• 1/2 tsp Baking powder
• 2 Eggs, beaten
• 2 Tbsp Vegetable oil

Preparation:
In a medium bowl combine the chopped tomatoes and jalapenos, corn, beans, onions and cheese. In a small bowl whisk together the flour, baking powder and eggs; stir into the tomato mixture until well mixed. In a large skillet heat the oil over the medium heat. Drop the batter by heaping spoonfuls into the skillet. Flatten slightly and cook until browned on both sides, about 4 minutes total. Top each serving of fritters with salsa and garnish with cilantro.

Serves 6

• 1 (14.5 oz) can Dei Fratelli Petite Diced Tomatoes with juice
• 1 Cup Dei Fratelli Crushed Tomatoes
• 3 Tbsp Extra-virgin olive oil
• 1 medium Onion, diced
• 4 Garlic cloves, minced
• 1 Carrot, diced
• 1 stalk Celery, diced
• 1 large Zucchini, cubed
• 2 Cups Cabbage, shredded
• 2 Cups Navy beans, cooked

• 2 small Potatoes, peeled and diced
• 8 Cups Chicken stock or water
• Salt and pepper to taste
• 1 tsp Dried parsley
• 1 Cup Grated 6 cheese Italian blend (mozzarella, provolone, asiago, parmesan, romano and fontina cheeses)
• 2 Cups Pasta (use your favorite kind), cooked and drained

Preparation:
Heat oil over medium heat in a very large saucepan. Add onion and cook, until softened, 2 to 3 minutes. Add carrot, celery, cabbage, zucchini and garlic; cook 2 to 3 minutes. Add diced tomatoes, crushed tomatoes, potatoes, chicken stock, and beans. Add salt, pepper and parsley. Bring to a boil and reduce heat to medium and simmer for 45 minutes.

Take off heat and stir in cheese until well blended with soup. Add cooked pasta and stir. Cover and let sit at least 5 minutes before serving so pasta absorbs some of the soup.

Serve with a crispy Italian bread.

Serves 8-10