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Gourmet Scoop GREAT FRIENDS, GREAT FOOD NOVEMBER 2011 EDITION

ENJOY THESE DELICIOUS SEASONAL MEALS AND APPETIZERS - PERFECT FOR FAMILY DINNERS OR ENTERTAINING GUESTS.

Tonight’s Menu ANNA MAE’S MEATLOAF

¾ cup soft bread crumbs, finely chopped 1 lb lean ground beef 2 Tbsp Oh! So Garlic 3 Tbsp Roasted Red Pepper & Onion Relish ½ tsp pepper ½ cup dry bread crumbs

½ cup milk 1 lb ground pork 2 Tbsp Oh! So Onion 2 tsp Sunset Seasoned Salt 1 egg

Glaze: ¾ cup Anna Mae's Smoky Sweet Oven & Grill Sauce 2 Tbsp brown sugar 1 tsp dry mustard ½ tsp ground cloves   Preheat oven to 350ºF.  Line a rimmed cookie sheet with foil and grease.  In a large mixing bowl combine soft bread crumbs with milk and let stand for 2 minutes.  Add remaining ingredients (except glaze) and mix well. Combine ingredients for glaze.  Divide meat mixture in half, forming two meatloaves on prepared pan. Cover with glaze.  Bake for 90 minutes.  Have one for dinner and freeze one for a busy week night. Ebony Donaghy - MB

ROASTED CHIPOTLE TOMATO BAKE 4-6 fresh roma tomatoes, sliced 1 cup shredded jalapeno cheese

¼ tsp Lemon & Chipotle Spiced Sea Salt ¼ cup Roasted Raspberry Chipotle Sauce

Place sliced tomatoes in a baking dish and sprinkle lightly with Lemon &Chipotle Spiced Sea Salt. Add a layer of shredded cheese over the tomatoes and drizzle with Roasted Raspberry Chipotle Sauce. Bake at 350° for 20-30 minutes. Donna Gerlinger – MB

PUMPKIN CHAI CUPCAKES 1 box Pumpkin Spice Bread & Muffin Mix Icing: ½ cup butter ½ cup Crisco 1 tsp vanilla 2-3oz whipping cream 2-3 Tbsp Chai Mix 4 cups icing sugar Mix Pumpkin Spice Bread & Muffin Mix as per directions. Pour into muffin tins (makes 12 large or 36-48 mini muffins). Bake large for 25-30 min at 350ºF; bake mini for 10-12 minutes at 350ºF. To make icing: Combine first 4 ingredients and cream well with electric mixer; blend in Chai Mix and icing sugar. Mix until light and fluffy. Decorate cupcakes with icing and enjoy! Chrissina Keating - MB

CARAMELIZED ONION POTATO BAKE 6-8 large red potatoes 4 oz cream cheese ½ pkg Caramelized Onion Dip Mix

3 Tbsp butter 1/ cup milk 3

Cook peeled potatoes in lightly salted water until fork tender. Drain and mash potatoes with remaining ingredients; spoon into a buttered casserole dish and bake at 375ºF until bubbly and top is browned.

FOR MORE RECIPE IDEAS OR PRODUCT INFORMATION CONTACT YOUR SUNSET GOURMET CONSULTANT OR VISIT WWW.SUNSETGOURMET.CA


Party Pleasers

- LOTS OF FLAVOUR IN LITTLE TIME.

COCKTAIL TOMATOES WITH A KICK! 1 basket cherry or grape tomatoes Lemon & Chipotle Spiced Sea Salt

1 cup regular or citrus vodka

Prick a hole in each tomato and marinate in vodka overnight.  Thread each tomato with a tooth pick.  Serve in a fancy cocktail glass with a side of Lemon & Chipotle Spiced Sea Salt for dipping.   Ebony Donaghy - MB

2 cups Harvest Beer Bread mix ½ tsp Sunset Seasoned Salt ½ tsp Oh! So Garlic 1 Tbsp Garlic Jalapeño Cheese Ball Mix 12 oz beer Sliced vegetables; sweet potatoes, carrots, eggplant, onions, mushrooms Oil for frying THAI CHILI MAYONNAISE ½ cup mayonnaise 2 Tbsp Thai Chili Roasted Garlic Sauce

GARLIC JALAPENO HOT DIP 1 x 8 oz brick of cream cheese, softened ½ cup mayonnaise 1 pkg Garlic Jalapeño Cheese Ball Mix 1 tsp Oh! So Onion ½ cup grated cheddar cheese 2-4 Tbsp Peach Mango Habanero Salsa Combine mayonnaise and cream cheese. Add Garlic Jalapeño Cheese Ball Mix, Oh! So Onion and cheddar cheese.; blend together. Microwave for 2-3 minutes then spread on a serving plate. Top with a thin layer of Peach Mango Habanero Salsa. Serve with tortilla rounds. Chrissina Keating - MB

Combine first 5 ingredients; batter will be thin. Dip vegetables into batter; place in hot oil (deep fryer works great). Fry until golden brown, stirring once or twice with fork. Remove from oil; drain on paper towels. Sprinkle with additional Sunset Seasoned Salt. Makes about 2 cups batter. Dip into Thai Chili Mayonnaise.

CHOCOLATY CHAI CARAMEL FRUIT DIP

GARLICKY PARMESAN PITA CRISPS 1 Tbsp Oh! So Garlic ½ cup mayonnaise 1 cup shredded Parmesan cheese

HARVEST BEER BATTER-FRIED VEGETABLES WITH THAI CHILI MAYO

½ tsp Sunset Seasoned Salt ½ cup sour cream 4 pita breads

Combine first 5 ingredients and mix together; chill 2 hours. Cut pita breads into quarters; split in half. Spread mix onto pita pieces. Bake at 350° for 10 minutes or until brown. Makes 10-12 servings.

Don’t Forget Your Veggies

½ cup Gourmet Chocolate Sea Salt Caramel Sauce, warmed 8 oz cream cheese, softened 1 cup Cool Whip 2 Tbsp Chai Mix Fresh fruit for dipping

Combine ingredients and blend well. Serve with fresh fruit. Makes about 2½ cups of dip.

- CRISP OR COOKED, THESE SIDE DISHES ADD TASTE AND NUTRITION TO YOUR MEALS!

VEGGIE SALAD DRESSING: 1/ cup Creamy Vidalia Onion & 3 Poppy Seed Dressing 2/ cup mayonnaise 3 ¼ cup sugar 1 Tbsp lemon Juice 2 Tbsp Cheesy Bacon & Chive Seasoning Mix SALAD: 5 cups cauliflower florets 5 cups broccoli florets 2 cups shredded cheddar cheese ¼ cup salted, shelled sunflower seeds

SEASONED SPAGHETTI SQUASH Combine all dressing ingredients; toss with broccoli, cauliflower and cheese. Sprinkle with sunflower seeds. This recipe serves 10, cut the quantities in half for a smaller crowd.

1 cooked and “stringed” spaghetti squash 2 tsp Cheesy Bacon & Chive Seasoning Mix 2 Tbsp butter ½ cup shredded parmesan and asiago cheese Mix the squash, seasoning, butter and cheese together in a casserole dish. Warm through until the butter and cheese is melted. Donna Gerlinger – MB


The Gourmet Scoop November