• Rinse Grace Red Kidney Beans in brine, Grace Whole Kernel Corn, Grace Green Peas, and combine in a bowl.
• In a separate bowl, mix Grace White Vinegar, sugar, Kent Boringer Olive Oil, Oregano, Malher Garlic Powder and Malher Onion Powder Whisk thoroughly.
• Pour dressing over beans and toss to mix.
• Cover and allow to marinate for an hour.
• Garnish with chopped parsley and serve.

• Clean And Devein Shrimp. Wash With Grace Vinegar And Drain.
• Season With Malher Black Pepper, Malher Garlic Powder And Malher Consome.
• Place A Frying Pan On Stove, Glaze With Grace Vegetable Oil, Let Oil Heat Up For A Few Minutes.
• Add Carrots And Onions.
• Let Cook For 2-3 Minutes, Add Pineapple, Shrimp, Grace Mustard And Grace Soy Sauce.
• Cook On High For 7-10 Minutes, Stir Occasionally.
• Add Corn Starch, Allow To Simmer For 2-3 Minutes Or Until Gravy Is To Desired Thickness.
• Serve With Noodles Or Grace Coconut White Rice.
• Top With Grace Habanero Pepper Sauce And Garnish With Pineapple Slices.

• Preheat Oven To 350°F.
• Lightly Grease Donut Pan.
• In A Bowl Mix Together All Dry Ingredients.
• Next Add Egg, Grace Evaporated Milk, And Grace Colombian Coffee Then Mix Until Smooth.
• Now Add In Grace Vegetable Oil And Continue Mixing For 1 Minute.
• Fill Each Donut Cup About ¾ Full.
• Bake At 350°F For 10-15 Minutes.

• Add Margarine In Frying Pan, Then Add Diced Onions, Diced Bell Peppers And Potatoes, And Sauté.
• Add Grace Curry Powder And Malher Black Pepper.
• Pour Grace Coconut Milk Liquid And Let Simmer For About 5 Minutes.

• Soak Rice In Water For One Hour.
• In A Pot On Medium Heat, ½ Cup Sugar For Coloring.
• Add Grace Coconut Milk Liquid And Water, Then Add Grace Condensed Milk, Remaining Sugar, Benjamins Nutmeg Extract, Benjamins Cinnamon Extract, Benjamins Vanilla Essence And A Pinch Of Salt.
• Stir Well. Stir In Butter And Ginger, Bring To A Boil.
• Add In The Rice And Stir Constantly Until Most Of The Liquid Is Dry.
• Cover And Let It Soak For 20 Minutes, Stirring Once Or Twice Until Tender.
• Let Sit For 20 Minutes Until Cool Before Slicing And Serving.

• Heat A Pot On Medium.
• Add Grace Corned Beef And Stir For 1 Minute To Loosen Up. Remove From Heat.
• In A Bowl, Place Cream Cheese And Grace Salad Cream.
• Use A Hand Mixer, Blend On High Speed For About 2 Minutes.
• Add In Onion, Grace Evaporated Milk, Continue To Mix.
• Add In Malher Seasonings.
• Continue To Mix Until All Ingredients Have Blended Well.
• Serve Over Cooked Pasta Or Fresh Tossed Salad.

To Serve As A Dip

• Add ¼ Cup Grace Evaporated Milk And Grace Habanero Pepper Sauce.
• Serve With Crackers Or Fried Corn Tortilla Chips

• Basting: 1/2 Cup Milk And 2 Tbsp. Sugar
• Boil Rice In Water Until Soft.
• Add Milk, Salt, Raisins And Butter.
• Beat Eggs, Sugar And Vanilla Together.
• Add To Rice Mixture And Cook On Low Heat Until Thick.
• Bake In 10-Inch Greased Ovenproof Dish Or Cake Pan At 350°F For About 30 To 40 Mins., Basting With Milk And Sugar Mixture.
• Serve Cold In Slices Like Cake.

• Preheat Oven To 375 Degrees.
• In A Bowl, Add Flour, Roma Cocoa, Baking Soda, Grace Baking Powder And Salt.
• In A Separate Bowl, Using A Hand Mixer On Medium Speed Beat Margarine, White Sugar, Brown Sugar And Benjamins Vanilla.
• Add Eggs And Mix Well. Gradually Add Dry Ingredients And Beat With A Spoon Until Smooth.
• Add Chocolate Chips And Chopped Nuts.
• Use A Small Spoon And Spoon Up Blended Mixture And Place On Ungreased Baking Sheet.
• Bake For 8-10 Minutes Or Until Baked To Desired Texture.

Topping

• In A Small Bowl, Place Florida Crystals Powdered Sugar.
• Add In Grace Evaporated Milk And Mix Well.
• Add In Benjamins Food Coloring And Mix Until Blended In.
• Use A Small Spoon To Spread Evenly Over Cookies After They Have Cooled.
• Let Sit For Approximately 15 Minutes And Serve.