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    40 Recipes

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    Mango and pineapple make this creamy slaw a perfect accompaniment to pork, citrus marinated grilled chicken, or any meat with a fruited salsa or sauce.

    Recipe #119640

    This Tex-mex salsa is a big customer favorite and is very easy to prepare. Serve it as a side dish with Tex-Mex or other southwestern entrees.

    Recipe #117207

    I got this recipe from a cookbook I can't recall the name of, but since I love vichyssoise, I tried this recipe, and it is fabulous. I make it when the weather turns warm and serve it cold.

    Recipe #117188

    This is the perfect accompaniment to corned beef or Reuben sandwiches.

    Recipe #117180

    This is a great sauce for enchiladas, huevos rancheros, and tacos.

    Recipe #116941

    This catfish entree is elegant and easy to prepare. I serve it with noodle casserole with four Italian cheeses, sauteed fresh vegetables, and a wedge of iceberg lettuce with homemade 1000 dressing.

    Recipe #116674

    I make these for my customers who like turkey breast, and if you have leftover holiday turkey, you can use up your leftover cranberry sauce, as well.

    Recipe #116636

    If you don't have a smoker to make brisket, the oven is a good second choice. An easy way to make this is to set the oven to 225 degrees and let the brisket cook overnight or while you're at work. It makes a nice au jus you can prepare "BBQ French Dips" with, or just slice it and serve it with Cajun Coleslaw (#117204).

    Recipe #122772

    This recipe is a variation of one from "BBQ USA," and is a great grilled chicken recipe from a fair booth in New York called Baker's Chicken Coop, which became famous in the late 40s. Serve it with potato salad and a read leaf lettuce salad with tomatoes, cucumbers and Granny's Red French Dressing (#116968).

    Recipe #122768

    Tri-tip, also known as triangle roast or culotte steak, is a relatively inexpensive cut of beef from the bottom sirloin. This cut is popular in southern California and some places in Texas. It is not for those of you who like meat well done, as, like flank steak, it will toughen with prolonged cooking. Slice it thin against the grain and serve with salsa, borracho beans, and warm tortillas or make grilled bread sandwiches with chipotle mayonnaise.

    Recipe #122762

    I make this spread as part of a tapas platter, and it always disappears. I use all kinds of olives, including Kalamata, Nicoise, garlic stuffed, Manzanillas, etc. I serve water crackers with pepper, or other crackers that have a little kick. This spread is also great on toasted mini onion bagels.

    Recipe #122699

    This is a wonderful dish for ease of preparation, good flavor, and it is perfect for large groups. I serve it with buttered noodles and zucchini caserole.

    Recipe #121172

    Wondering what to do with left-over ham? I came up with this because I love tuna melts, and thought "what the heck," why not a melt with ham? I serve this with coleslaw or spinach salad with honey mustard bacon dressing.

    Recipe #120306

    This is my variation of traditional Cuban Tortas, which I serve "mashed," along with Mojo Sauce. Either serve them for lunch or dinner, or cut into quarters as appetizers. Use Cuban bread, if you want to make it from scratch, but I like these made with regular hamburger buns.

    Recipe #119639

    Variations of this Latin sauce are a staple in many Cuban homes. Serve it with my version of Cuban Tortas, or with grilled seafood and pork.

    Recipe #119634

    Lots of people love fajitas, and this marinade is great for beef flank steak, skirt steak, or chicken.

    Recipe #117609

    This is my take on pinto beans served at a popular Tex-Mex restaurant in Dallas, and they are an inexpensive dish to serve guests at a dinner party. You can soak the beans overnight before cooking them, or try the quick method listed in the instructions.

    Recipe #117208

    I serve this slaw with grilled foods that have been seasoned with a cajun or creole dry rub.

    Recipe #117204

    We Texans like our BBQ sauces tangy and not too sweet, and this is a great one for brisket or steak. For an extra touch, serve Mexican or Texas beer, wash the bottles, and serve the sauce warm in them.

    Recipe #117203

    This sandwich of mine won endorsement by "Better Homes and Gardens." It's a good sandwich for those of you who like the smoky flavor of chipolte peppers.

    Recipe #117196

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