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APPETIZERS
Avocado Dipping Sauce
Makes 1/2 cup
1-1/2 tsp. Red Wine Vinegar
2 Tbsp. Water
1/2 tsp. Salt
1/2 tsp. Garlic
1/8 cup Fat Free Sour Cream
1/2 Ripe Avocado peeled, pitted and cubed
Cholula Hot Sauce
1. Combine all ingredients except hot sauce in a processor and puree
until creamy. Season to taste with Cholula Hot Sauce.
Refrigerate until ready to use.
Courtesy of Mission Foods
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2 Minute Warning Hot Sausage Cheese Dip
Serves 12
4 oz. Farmer John® Firehouse Hot Fresh Sausage Links or Roll
3/4 cup Whole Milk
3 1/2 cups Sharp Cheddar Cheese shredded
1/4 cup Green Onion thinly sliced
1/4 cup Pickled Jalapeño Chiles chopped
Cholula Hot Sauce to taste
Mission® Tortilla Chips
1. Heat a skillet over medium high heat. Place sausage in skillet.
Crumble and cook until browned, about 4 minutes.
Drain off drippings and set aside.
2. Heat milk in a saucepan over medium high heat, for about 4 minutes.
Add cheese and stir vigorously until blended. Remove from heat.
Add cooked sausage and remaining ingredients and stir until combined.
3. For best flavor and texture, place dip in a fondue or other
heated pot. Serve with tortilla strips.
Courtesy of Mission Foods
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FLEW THE COOP CHICKEN WINGS
Butter - 1 cup (2 sticks)
CHOLULA HOT SAUCE - 1/3 cup for a good tingle, 1/2 cup for nuclear
Oregano leaves (dried) - 1 1/2 teaspoon
Basil leaves (dried) - 3/4 teaspoon
Marjoram leaves (dried) - 1/2 teaspoon
Rosemary leaves (dried) - 1/2 teaspoon
Thyme leaves (dried) - 1/2 teaspoon
Salt - 1 teaspoon
Garlic - 1 tablespoon fresh minced or 1 teaspoon powder
Fresh lemon juice - 3 tablespoons
Chicken wings - 12, cut at joints, discard tips (or make broth)
Preheat oven to 450 degrees.
In a heavy saucepot, melt the butter, add CHOLULA, lemon juice,
garlic and herbs.
Simmer over medium heat for 15 minutes.
Arrange split wing pieces in one layer in ovenproof baking dish.
Brush lots of sauce (about half) over both sides of wings and bake for
30 minutes. Turn heat up to 475 degrees and finish for 10 to 15 minutes
(until mahogany and crisp). Puree remaining sauce in blender or food processor
to “smooth out” and pour over the finished wings.
Don’t limit your options to “aves” (fowl) – try this devilish sauce over
grilled and roasted veggies (corn and potatoes are especially susceptible
to its charms).
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GULF COAST CRABCAKES
Crabmeat - 1 2/3 cup
Green onion - 1/2 cup green and white, chopped
Parsley - 1/4 cup, chopped fresh
Fresh lime juice - 2 tablespoons
Fresh bread crumbs - 1 1/2 cups
CHOLULA HOT SAUCE - 2 tablespons, or more to taste
Whipping cream - 1/4 cup
Egg - 1, lightly beaten
Salt and pepper - To taste
All-purpose flour - 1/4 cup
Butter or margarine - 2 tablespoons
Vegetable oil - 2 tablespoons
Carefully pick through crabmeat and remove any bits of shell or cartilage.
Put the cleaned crabmeat into a bowl with the onion and parsley. Sprinkle
lime juice over (this can be done a few hours ahead of time) and store in
refrigerator until needed. When ready to cook, add breadcrumbs, egg, cream,
salt, pepper and CHOLULA HOT SAUCE, mixing all together gently. Form into
small patties with floured hands and sauté over medium heat in butter and
oil for about two minutes on each side until golden. Keep warm in a low
oven until all are done. These heavenly crabcakes can be served as an elegant
hors d'oeuvres or as an entrée.
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AVOCADO RELISH
Tomatoes - 2/3 cup chopped, fresh
Red onion - 1/3 cup chopped
Avocado - 1 medium size, chopped
Fresh lime juice - 2 tablespoons
CHOLULA HOT SAUCE - 2 tablespoons - or more to taste
Salt & pepper - To taste
Combine tomatoes, red onions, and avocado - season with salt, pepper,
add lime juice and CHOLULA HOT SAUCE. Serve over burgers, as a yummy dip
with tortilla chips or chop finer and use as a complement to crabcakes.
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