GREAT FRIENDS, GREAT FOOD JUNE 2011 EDITION THIS EDITION OF THE GOURMET SCOOP IS FULL OF EASY ENTERTAINING RECIPES AND MEAL IDEAS. MIX & MATCH AND INVITE FRIENDS OVER TO ENJOY THEM ALL!
STOVE TOP BAKED BEANS 2 ENTRÉES. 2 SIDE DISHES. 1 DESSERT. TURN THEM INTO A 3 COURSE MEAL OR INCORPORATE THEM INTO YOUR FAVOURITE MEALS.
SPICED GLAZED HAM 2 kg (4 lb) bone-in ham, cooked 1 cup Green Apple Jalapeño Preserves ! cup brown sugar 2 Tbsp dark rum Preheat oven to 325°F. Trim majority of fat off the ham; place on rack in heavy roasting pan. Add 1cup water, cover with foil and bake for 1! hours. Combine Green Apple Jalapeño Preserves, brown sugar and rum. Transfer ham to a large baking pan and increase oven temperature to 350°F. Spread ! the Green Apple Jalapeño Preserves mixture over ham and bake uncovered for 15 minutes; spread with remaining Green Apple Jalapeño Preserves mixture and bake another 15 minutes. Let stand 10 minutes before slicing.
CHEESY MEATLOAF 1 lb ground beef 1 lb ground pork 1 pkg Southwestern Dip & Cheese Ball Mix 1 Tbsp Oh! So Onion 1 Tbsp Oh! So Garlic 1 egg ! cup bread crumbs ! cup cheese, shredded Cayenne, to taste Preheat oven to 350°F. Combine all ingredients except cheese and mix well. In baking pan, layer ! meat mixture, then cheese, then remaining meat mixture. Bake for 1 hour or until cooked throughout. Christine McCracken – Manitoba
2 x 16 oz cans pork & beans 1" cups onion, chopped # cup red peppers, chopped 1 tsp Oh! So Garlic 1 cup Maple Chipotle BBQ Sauce 1 Tbsp Raspberry Honey Mustard Saute onions, red peppers and Oh! So Garlic in melted butter approximately 4 to 5 minutes. Stir in Maple Chipotle BBQ Sauce and Raspberry Honey Mustard. Heat on low for 5 minutes; add beans and slowly simmer for 15 minutes.
ROASTED SPRING VEGETABLES 6 – 8 cups fingerling potatoes 3 cups small carrots 2 cups radishes, halved B cup olive oil " cup Thai Chili Roasted Garlic Sauce ! tsp Lemon & Chipotle Spiced Sea Salt Preheat oven to 350°F. Toss together potatoes, carrots, radishes, olive oil, Thai Chili Roasted Garlic Sauce and Lemon & Chipotle Spiced Sea Salt in a large bowl. Spread vegetables evenly on a large baking sheet and roast for 20 minutes; stir and continue to roast for another 20 minutes.
LAYERED WHITE CHOCOLATE CHERRY VANILLA DESSERT 1 box graham wafers 1 pkg White Chocolate Cherry Vanilla Dessert Mix 1 x 8oz brick cream cheese, softened 2 cups Cool Whip Mix White Chocolate Cherry Vanilla Dessert Mix with softened cream cheese; fold in Cool Whip. Line the bottom of a 9 x 9 pan with a layer of graham wafers. Spread 1/3 of dessert mix onto the graham wafers. Add another layer of wafers, another 1/3 dessert mix; repeat once more and top with graham crackers and your favourite icing. Refrigerate at least 4-5 hours or overnight. Lorie Benner - Saskatchewan
THE ONLY THING BETTER THAN EATING GREAT FOOD IS ENJOYING IT IN THE SUMMER SUN! KEEP THE PREPARATION TO A MINIMUM AND THE TASTE TO THE MAXIMUM WITH THESE PERFECT-FOR-THE-PATIO RECIPES.
6 oz corned beef, mashed or chopped 2 Tbsp mayonnaise 2 Tbsp Onion Blossom Horseradish Dip # cup Swiss cheese, shredded 2 tubes Pillsbury Country Biscuits ! cup sauerkraut, well drained 1 egg white, beaten
1/8 cup mayonnaise 1/8 cup sour cream 1 Tbsp Oh! So Onion 2 Tbsp Thai Chili Roasted Garlic Sauce 1 tsp Lemon & Chipotle Spiced Sea Salt 2 ripe avocados
Preheat oven to 400°F. Combine corned beef with cheese, sauerkraut, mayonnaise and Onion Blossom Horseradish Dip; mix well. Separate Pillsbury dough; stretch and pat each piece into a 4” circle. Place 1 Tbsp corned beef filling on one side of dough; brush edges with egg white. Fold dough over and press edges to seal, crimping edges with a fork. Place on lightly greased (or parchment lined) cookie sheet. Re-crimp just before baking to ensure the packets stay closed. Brush top with leftover egg white and yolk for nice browning. Bake for 8 -10 minutes or until golden brown. Linda LaCoste – Manitoba
BEER BREAD TREATS 1 box Harvest Beer Bread 12 oz beer or any carbonated beverage 8 oz cream cheese, softened 3 tsp Oh! So Onion 2 tsp Spinach & Herb Mix Thinly sliced roasted red pepper, cucumber or chives Prepare and bake Harvest Beer Bread as directed on box and let cool. Slice cooled bread into thin slices; set aside. Combine cream cheese, Oh! So Onion and Spinach & Herb Mix; mix well. Spread on sliced bread then cut bread into small squares. Top with thin slices of roasted red pepper, small chives or a thin slice of cucumber.
Halve the avocados and remove the pit and peel. Blend all ingredients together & enjoy with pita chips or tortilla rounds. Joni Mack - Saskatchewan
CHICKEN MANGO BRIE QUESADILLA 2! cups chicken, cooked & shredded 2 tsp vegetable oil 4 large flour tortillas 1 mango, peeled and sliced 1 cup brie, diced 3 Tbsp jalapenos, finely chopped Peach Mango Habanero Salsa Sour cream Cilantro, chopped (optional) Add oil to a large non-stick fry pan; heat on medium. Lay one tortilla in the frying pan and scatter " of each of the chicken, mango, brie and jalapenos over half of the tortilla. Fold to enclose filling. Cook for 2 minutes until golden; flip and cook other side until golden. Repeat with remaining tortillas. Slice each tortilla into four and serve with Peach Mango Habanero Salsa and sour cream. These are excellent cooked on a foil sheet on the BBQ.
And don’t forget to add Sunset Gourmet’s MANGO MARGARITA MIX for the perfect accompaniment to any Patio Party!
FOR MORE RECIPE IDEAS OR PRODUCT INFORMATION VISIT US ONLINE AT WWW.SUNSETGOURMET.CA OR CONTACT YOUR SUNSET G OURMET CONSULTANT: