Hot Desert Jalapeno

INSTRUCTIONS: Mix contents with one cup of Sour Cream and one cup of Real Mayonnaise. Chill for at least 2 hours, mix again and serve. VARIATIONS: One cup of Sour Cream, 1/2 cup of Real Mayonnaise and 1/2 cup of Cream Cheese. You can also use fat free products and Yougurt. INGREDIENTS: Red & Green Bell Peppers, Jalapeno Pepper, Onion, Garlic, Powdered Lime and Spices.

	HOT DESERT JALAPENO	Choose Pricing	Quantity
		One through 3 bags - $3.95 each4 or more bags - $3.50

Hot Desert Jalapeno Dip Mix: Mix one package of seasoning with one cup of Sour Cream and one cup of REAL mayonnaise. (Salad dressing or Miracle Whip does not work well.) Let dips set for a least two hours in refrigerator before serving.

1. To make a thicker mixture, mix 1 cup sour cream, 4oz. of REAL mayonnaise and 4 oz. of soft cream cheese.
2. Mix with just 2 cups of sour cream and spoon over a baked potato. Can also sprinkle just the seasoning over potatoes.
3. Mix as directed in basic instructions and thin with milk or buttermilk to use as a salad dressing.
4. Thin dips as for salad dressing, then serve with pasta or cooked vegetables.
5. Add a little dry mix to your beaten eggs when making omelets.
6. Add 1/2 bag of mix to 4 cups of boiling water, add 2 cups of rice and cook until rice is done.
7. Brush the dip of your choice over grilled meat or fish.
8. Add a package of seasoning to your favorite bread dough before baking. (Works great in a bread machine!)
9. Take 1/2 bag of seasoning to 1/2 cup of flour for breading meat, chicken or fish.
10. 1/2 bag of seasoning and 8 oz. of squeezable softspread margarine, brush on French bread, rye or pumpernickel as a bread spread. Add mozzarella and broil.

Hot Desert Jalapeno Cheese Log
1/2 package of Smuggler's Hot Desert Jalapeno
1 package (8 oz) of Cream Cheese.
1 cup of finely shredded Cheddar Cheese
1/2 cup of Black or Green chopped Olives
1 tsp Worcestershire Sauce
2 cups of finely chopped nuts (Walnuts or Pecans)

Bring cheese to room temperature, blend (with electric blender or food processor) 1/2 package of Hot Desert Jalapeno with cheese and Worcestershire Sauce. Stir in 1 cup of chopped nuts and 1/2 cup of olives.

Spread remaining chopped nuts on a sheet of wax paper. Flour hands lightly and shape mixture into 1 long or 2 short rolls about the diameter of a silver dollar. Roll back and forth in the nuts until well coated. Wrap in waxed paper and refrigerate for at least 3 hours before serving.

Jalapeno Sausage Corn Bread

4 Eggs, lightly beaten
2 cups of Milk
1/2 cup of Vegetable Oil
3 cups of Self Rising Corn Meal Mix
2 cups of All Purpose Flour
1/2 cup of sugar
1/2 package of Smuggler's Hot Desert Jalapeno
8 oz. Sharp Cheddar Cheese
1/2 cup of crumbled and cooked Pork Sausage

Preheat oven to 450 degrees. Grease two 8 or 9 inch square pans. Combine all ingredients in the order listed, mixing well. Batter should be pourable and creamy. If batter seems too thick, add milk. Pour batter into pan and bake 20-25 minutes.
If you like Chili, try a pouring some Smuggler's Bootleg Chile over this. mmmmmmm, good! You can use the remainder of the Jalapeno Mix to make that Chili!
For Corn Muffins, pour batter into prepared muffin pans. Add sugar if you desire sweeter muffins.

Bootleg Chili

2 lbs. of Hamburger (Brown & Drain)
2 cans (5.5 oz) of Spicy V8
2 cans (8 oz) of Tomato Sauce
1 can (6 oz) of Tomato Paste
1 can (28 oz) of Diced Tomatoes
1 finely chopped stalk of Celery
1 whole diced medium Onion
1/2 tsp each of Garlic, Celery Salt & Cumin
1/2 package of Smuggler's Desert Hot Jalapeno
(1 15 oz can of Chili Beans is optional)

Add ingredients, in order, to drained hamburger. Simmer for 20 minutes and salt to taste. Serve over macaroni noodles or rice. Top with Cheddar Cheese and/or sweet onions.