• Location: Philadelphia, PA

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Canned Vegetable Dilemmas

I just started working at a place where we serve 3 meals a day to 20 people on a slim budget. We have access to various meats and a ridiculous endless supply of industrial sized canned vegetables (i.e. creamed corn, green beans, peas, kidney beans, mixed veg, etc...).

Does anyone have thoughts or a lead on how to make these things actually tempting.... that doesn't involve a casserole?

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