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Easter Recipes: Preparing an Easter Feast with Glory Foods

March 19, 2013

An Easter brunch gives cooks license to serve light and heavy fare, usually showcasing homemade favorites featuring pork, chicken, beef and the savory sides often paired with them. Unfortunately, creating a brunch menu can be a major chore, especially if it’s for a holiday. Culinary kings and queens want to wow the folks around their tables without wearing themselves down.


And Glory Foods is ready to help cooks make success, not stress, the focal point of each brunch dish. Cooks of all epicurean pedigrees can prepare Easter brunches bound to make tongues wag and mouths brag with some help from Glory Foods.


Check out the recipes below to discover how wonderful your Easter Brunch can be when Glory Foods is featured in the fare. You can find more recipes at


Sensibly Seasoned Red Bean Frittata


7 eggs, beaten
3/4 cup red onion, finely diced
1/2 cup celery, finely diced
3/4 cup green bell pepper, finely diced
1 (15-ounce) can Glory Foods Sensibly Seasoned Red Beans

1/4 cup heavy cream
1/2 cup cheddar cheese, grated
1/8 teaspoon thyme, dry
1 teaspoon salt
2 teaspoon vegetable oil




Preheat oven to 375 degrees.
Mix all the ingredients, except vegetable oil.  Set aside.
Place a 10" nonstick skillet with an ovenproof handle over a medium-to-high flame. Allow skillet to get slightly hot, about 1 to 2 minutes.
Carefully add oil to the skillet, then the egg mixture. Using a heat-proof rubber spatula, gently stir the egg mixture while incorporating some of the cooked egg mixture into the raw. You will only need to do mix for a minute or so.
Place the skillet containing egg mixture on the middle rack of the oven and bake for 20 to 25 minutes until the center of the frittata is set (about 165° internal temperature).
Once the frittata is cooked, remove the skillet from oven and place on a heat-proof surface.  Allow the frittata to sit for 10 to 15 minutes prior to serving.
You may serve the frittata directly from the skillet or carefully remove it from the skillet and place on serving platter.


Marinated Three-Bean Sensibly Seasoned Salad


1 (15-ounce) can Glory Foods Sensibly Seasoned String Beans, drained

1 (14.5 ounce) can wax beans, drained

1 (15-ounce) can Glory Foods Sensibly Seasoned Red Beans, drained

1/2 cup bell pepper, chopped

1 purple onion, chopped

3/4 cup sugar

2/3 cup vinegar

1/3 cup salad oil

1 teaspoon salt

1 teaspoon pepper




Combine all beans in a large bowl. Add 1/2 cup chopped bell pepper and 1 purple onion. Combine 3/4 cup sugar, 2/3 cup vinegar and 1/3 cup salad oil; pour over vegetables. Add salt and pepper. Toss. Chill overnight. Before serving, toss to coast beans with marinade, drain.


Apple Stuffed Pork Loin


1 boneless whole center cut pork loin

5 cups Glory Foods Sweet Traditions Fried Apples

2 tablespoons cinnamon

½ teaspoon nutmeg

1 cup honey

5 ounces brandy

Salt and pepper to taste


Take a boning knife; insert the blade in the end of the pork loin, lengthwise. Be sure to keep the blade in the middle of the pork. Cut one inch through the loin.




Drain syrup off the Glory Foods Sweet Traditions Fried Apples. Cut the fried apples into bite size pieces. Marinate the apples in the brandy, cinnamon, nutmeg and honey for 15 minutes.

Using a pastry bag, pipe the marinade mixture into the cut made in the pork loin. Place in a roasting pan with a little water in the bottom. Cover the pork with the remaining apricot mixture.

Roast in a 350-degree oven for 1 1/2 hours. Remove the pork loin from the pan and let sit for 15 minutes. Deglaze the pan over hot heat with water. Use the glaze to top each slice of pork loin.






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