This month our newsletter is a recipe extravaganza. All the recipes that we now have posted on our blog plus one new one. There is news as well, and that is that our Red Hots are now back and as good as ever! Crab Sandwiches Ingredients: 1 cup mayonnaise 1/2 cup minced scallions 1/4 cup Red Hots 2 tablespoons brandy Leaf lettuce 12 ounces crab meat, picked over well to remove any shells Tomato slices 12 slices slab bacon, cut in half, cooked crisp and drained 2 avocados, sliced Directions: In a small bowl, combine the first four ingredients, mixing well. For each sandwich, spread three pieces of bread with a portion of the mayonnaise mixture. Cover the first slice of bread with lettuce leaves, 2 ounces of crabmeat, and one or two tomato slices. Add the second slice of bread, and top with the four half-slices of bacon, a layer of avocado slices, another tomato slice or two, and more lettuce. Cover with the third slice of bread, secure the sandwich with wooden picks, if you like, and slice it in half. Serve the sandwiches immediately. Spicy Sweet Ribs and Beans Ingredients Sweet Hot Slushies 1/2 Watermelon Jalapeno Jelly Bites A slightly modified version of a recipe out of 101 Things to do with a Tortilla, by Ashcraft and Kelly. Fish and Mustard Ingredients 4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick 2 tablespoons margarine or butter 2 tablespoons lemon juice 1 tablespoon Mustard Directions Thaw fish, if frozen. In small saucepan heat margarine or butter, lemon juice, and mustard over low heat until melted. Brush both sides of steaks with mustard mixture. Grill fish steaks on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture. Makes 4 servings. To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture. Purple Cow 1# Hamburger meat TACO SEASONED CHICKEN BREASTS 6 boned, skinless chicken breasts (halved) Pound breasts as thin as possible without tearing. Add 1 tablespoon cheese per breast on top. Mix cracker crumbs and Mexican Meat seasoning. Melt butter. Roll up chicken breast and secure with skewers or large toothpicks. Roll each breast in butter, then into crumbs, being sure to cover well. Place seam down in baking pan. Add a small amount of chicken broth or water to pan, to prevent sticking. Bake uncovered at 350 degrees for 40 to 45 minutes TACO SEASONED PORK CHOPS 6 pork chops (more if needed) Season and flour pork chops. Brown them and set aside. Pour rice in bottom of greased 9 x 13 inch pan. Place pork chops on top. Mix tomato sauce, water and Mexican Meat seasoning together. Pour over rice and pork chops. (Make sure some of the sauce gets under the pork chops). Bake at 350 degrees for 1 hour. Sprinkle cheese on top near the end of cooking and serve. Besito Caliente Torte 1 8 oz. pkg. cream cheese, softened ¼ cup Cream Cherry A'More Salad Dressing 2 Tbs Cherry A'More
2 (16-ounce) cans pinto beans, drained
4 pounds country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1 jar Jalapeño Jelly
1 bottle hickory-flavored barbecue sauce
Preparation
Place beans in a 5-quart electric slow cooker; set aside.
Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan.
Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.
Yield
Makes 8 servings
1/4 cup of Besito Caliente
Blender full of ice
Place all ingredients into blender, blend until it has the consistency of a slushie, serve.
3 medium Flour Tortillas
3 tablespoons cream cheese
3 tablespoons Jalapeno Jelly
1/2 cup chopped Pecans
Spread tortilla with 1 tablespoon cream cheese, top with one tablespoon Jalapeno Jelly and 2 tablespoons of pecans. Roll up and wrap with clear plastic wrap, repeat with remaining tortillas. Refrigerate at least one hour, remove plastic wrap and cut into 1-inch rolls.
1/4 cup Besito Caliente
dash of salt
Mix and mash all of the ingredients together, pose purple hamburger into burger shapes, grill.
6 tbsp. (generous) grated sharp Cheddar cheese
1 pkg. Mexican Meat Seasoning
Crushed Cheddar cheese crackers (approx. 1/2 box)
butter
1 c. uncooked rice
8 oz. tomato sauce
1 c. water
1 pkg. Mexican Meat Seasoning
1/3 cup Besito Caliente
1 pkg. flour tortillas
Mix together above ingredients. Coat flour tortillas (or crepes) with the mixture and stack 10-12 high. Wrap stack and chill 1-2 hours or overnight. Before serving, dribble chocolate syrup over the top of the torte (chocolate is optional). Cut into bite size servings and put out with toothpicks.
1 tsp Balsamic Vinegar
This mixed together is enough for a small salad. Amounts may be increased proportionally for larger salads. This dressing is good for both a green salad or a fruit salad.
Monthly Specials
As always, our monthly specials can be found here.
