Enchilada Crock Pot Beef

• 1-1/2 lbs Beef Stew Meat
• 1 can Mushroom Soup with Garlic
• 1/2 package Lipton Onion and Mushroom soup mix
• 1 - 10 oz can Green Enchilada Sauce
• 1/4 teaspoon garlic power
• 1/4 teaspoon Mrs Dash Extra Spicy
• 2 Jalapenos sliced
• 1 Beef Bullion cube
• 1 cup of water

Add all ingredients into crock pot, except meat and place on high. Brown stew meat and after about 5 minutes, pour off the liquid into the crock pot. Sprinkle a little flour on meat in pot and continue to brown until nicely cooked. Place meat into crock pot, stir and cook on low for 4 hours.

Serve over Penne Pasta noodles.

----

If I were going to modify this recipe, next time I would not use the Lipton Onion and Mushroom soup mix, and add 1 medium onion, diced and browned and 1 Hatch Green Chile, skin removed and diced.

Caribbean Jerk Chicken

Ingredients
8 scallions, chopped
4 large garlic cloves, chopped
3 Scotch bonnet (Habaneros) chiles, chopped
1 small onion, chopped
1/4 cup dark brown sugar
2 tablespoons chopped thyme
2 tablespoons ground allspice
Salt to taste
Mrs Dash Extra Spicy seasoning
Mrs Dash Garlic & Herb seasoning
1-1/4 teaspoons freshly grated nutmeg
1 teaspoon cinnamon
1/2 cup white vinegar
1/4 cup soy sauce
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
Three 4-pound chickens, each cut into 8 pieces
Freshly ground pepper

Directions

• In a food processor, combine all of the ingredients except the chicken and process to a paste. Put the chicken pieces in a very large bowl and pour the marinade on top. Toss to coat the chicken thoroughly. Cover and refrigerate overnight.
• Pre-heat the grill. Remove the chicken pieces from the marinade, leaving on a coating of spice paste. Grill the chicken over moderately high heat, turning often, until the skin is nicely charred and the chicken is cooked through, about 30 minutes. Transfer to a platter and serve.
• The jerk marinade can be made the day before and refrigerated overnight.

NOTE: This recipe is very spicy. Handle the Habaneros with a paper towel or gloves. The juice of the habanero is a skin irritant and you REALLY don't want to get it into your eyes (talking from experience here 8-{).

Grilled Scallops with Mexican Corn Salad

Ingredients

1 garlic clove, minced
1 tablespoon minced red onion
2 tablespoons fresh lime juice
8 small ears of corn, husked
Vegetable oil, for brushing
1/3 cup mayonnaise
1 teaspoon pure ancho chile powder
4 ounces cotija or ricotta salata cheese, crumbled (1 1/4 cups)
Salt and freshly ground pepper (to taste)

Mrs Dash Table Blend

Mrs Dash Garlic and Herb
Hot sauce
12 large sea scallops
Lime wedges, for serving

Directions

• Pre-heat the grill. In a large bowl, toss the garlic and onion with the lime juice and let stand for 10 minutes.
• Brush the corn with oil and grill over moderate heat until charred and just tender, about 10 minutes. Allow to cool enough to handle and cut the kernels off the cobs.
• Whisk the mayonnaise and chile powder into the garlic, onion and lime juice. Add the cheese and corn to the bowl and toss. Season with Mrs Dash seasonings and hot sauce.
• Brush the scallops with vegetable oil and season. Grill over high heat until nicely browned and barely cooked through, about 3 minutes per side.
• Spoon the corn salad onto 4 plates and top with the scallops. Serve with lime wedges.

Thai Spring Rolls

• 4 ounces bead thread noodles
• 3 small dried cloud ear mushrooms
• Vegetable oil
• 2 eggs beaten
• 2 Tablespoons fish sauce
• 1 teaspoon ground ginger pepper
• 1 teaspoon sugar
• 1 Tablespoon vegetable oil
• 1 Tablespoon minced garlic
• 1/4 cup sliced shallots
• 1/2 pound ground pork
• 1/2 pound shrimp coarsely chopped

I know you can figure it out how to put it together. :-)

Shrimp & Corn Bisque

1-1/2 sticks of butter
1/2 cup yellow onions diced
2 Tbsp garlic minced
1 Tsp chicken base
1/2 Tsp white pepper
1 Tsp cayenne pepper
1/2 to 1 Tsp Zatarain's Liquid Shrimp and Crab Boil
2 lbs medium shrimp (cut in half or thirds) I use a chain saw
1 bunch green onions, chopped
1 can Cream of Mushroom Soup
1 can Cream of Shrimp Soup
1 can creamed corn


Saute vegetables in butter until soft. Add shrimp and seasoning.
Saute for two minutes, then add remaining ingredients.
Cook on low to medium heat for 30 minutes. I bring the soups to a boil and then add the shrimp and vegetables.

Submitted by Donna Slocum