You can just about substitute the seasoning of your choice for any of the recipes below.
Dip Preparation & Variations
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. Samples are often made with 1 cup sour cream, 4oz. of REAL mayonnaise and 4 oz. of soft cream cheese.
2. Mix only with 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 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.
Soup Variations:
Irish Potato: When entertaining, make up a BIG pot of soup, place it on the table along with small bowls of Ham Chunks, Shredded Cheddar Cheese, Sliced Green Onions, Crispy Bacon Bits, Small Broccoli Flowerettes and whatever else you may think of.
Cream of Broccoli: To 7 cups of of cold water, add about 1/2 to 1 pound of Fresh Broccoli Flowerettes, boil water, add Irish Potato soup mix, reduce heat and simmer for 30 minutes, uncovered. Stir constantly to avoid sticking. Add 1/2 stick of butter and 1 cup of Half & Half. Simmer lightly for another 5 minutes. Reduct heat and let stand for 10 to 15 minutes to cool down and thicken.
Clam Chowder:
Same as above, except for Broccoli substitute 1/2 stalk of finely chopped celery and 2 cans of minced or fresh chopped clams.
Corn Chowder: Substitute a small can of white corn and a small can of yellow corn for the broccoli.
St. Louis French Onion: Traditional. Make up the soup as per directions. Take an oven proof bowl, put croutons or toast on the bottom, pour the soup over it, layer mozzarella cheese over it and brown the cheese under the broiler. mmmm!
Also use for baking pork chops, over meat loaf or pot roast or as a gravy.
You can also thicken it a little with cornstarch, add some soy sauce and sugar to taste, lightly beat 2 or 3 eggs, bring soup to a boil and fold the eggs into the soup...like and egg drop. Add some shrimp, beef or chicken and pour over rice.
Border Town: Use chicken, fish, shrimp, smoked sausage, whatever. Great for leftovers! Similar to a Gumbo. Add a can of drained white beans for a bean soup. TASTY! (This soup is low in salt. You may have to add additional salt. We do when sampling.)
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.
Cajun Sweet Pork
1 lb. Boneless Pork Loin, cut in 1" cubes
1 package of Smuggler's Bayou Cajun
2 Tbsp Butter
14 oz. can of Tomato Wedges, undrained
1/4 cup Peach or Apricot Preserves
Hot Cooked Rice
Coat Pork Cubes with Cajun mix. In large skillet over medium heat, brown pork on all sides in melted butter. Add tomatoes and preserves; cover and simmer 15 minutes. Serve over hot cooked rice.
Back 40 Baked Tomatoes
1/2 package of Smuggler's Back 40 Salad
3 large, firm, ripe Tomatoes
3/4 tsp of Sugar
2 cups of finely grated dry French Breadcrumbs
4 Tbsp melted Butter or Margarine
Cut tomatoes in half. Salt each half lightly and sprinkle with a pinch of sugar. Combine melted butter or margarine, breadcrumbs and seasoning mix. Mound over tomato halves and place under the broiler until golden brown on top. Proceed to bake in a 350 degree oven for about 15-20 minutes. Tomatoes should be done but not collapsed.
Onion Cheese Log
1 package of Smuggler's Swashbuckler's Onion
16 oz. of Cream Cheese
1 cup of Green Olives, with Pimento thinly sliced
2 cups of Chopped Pecans or Walnuts
Bring cheese to room temperature. blend (With electric blender of food processor) the package of Smuggler's Swashbuckler's Onion with cream cheese until thoroughly combined. Stir in 1 cup of chopped nuts and one cup of green 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.
Freezes well.
Baked Pork Chops
1 package of Smuggler's Swashbuckler's Onion
2/3 cup of dry Bread Crumbs
8 Pork Chops, 1/2 inch thick
2 eggs, well beaten
Combine Smuggler's Swashbuckler's Onion with bread crumbs. Dip chops in eggs, then bread crumb mixture, coating well. Place in lightly greased, large, shallow baking pan. Bake, turning once, in a 350 degree oven, 1 hour or until chops are done.
Pucker Up Dill Cheese Log
1/2 package of Smuggler's Pucker Up Dill
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 package of Smuggler's Pucker Up Dill with cheese and Worcestershire Sauce. Stir in 1 cup of chopped 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.
Honey Tomato Dressing
Combine one cup of Real Mayonnaise and one cup of Sour Cream. Mix well with one package of Smuggler's Hi Ho Tomato. Add 4 tsp Honey. Use over sliced cucumbers or as a salad dressing with a fresh Garden Salad. It can also be used with our Layered Turkey Salad recipe!
Layered Turkey Salad
4 cups of Torn Lettuce
1/2 lb. of Smoked Turkey, cut into thin strips
1 large, Sweet Red Pepper, chopped
1 cup of Sliced Celery
8 oz. of Shredded Baby Swiss Cheese
2 cups of Seedless Grapes
1 cup of Smuggler's Honey Tomato Dressing
Layer above ingredients in a 2 1/2 quart bowl. Spread the cup of Smuggler's Honey Tomato Dressing over the top. Cover and chill 8 hours. Toss gently before serving.
Pucker Up Dill Party Potatoes
10 to 12 medium potatoes
1 8 oz. package of Cream Cheese
1 cup of Sour Cream
2 tbsp of Butter
1 package of Smuggler's Pucker Up Dill
Peel and pare potatoes. Boil until tender and then drain.
Add the package of Smuggler's Pucker Up Dill to the softened cream cheese and the sour cream. Mix thoroughly.
Beat the cream cheese and sour cream mixture at medium speed with a blender or food processor until well blended. Add hot potatoes, gradually beating until light and fluffy. Salt & pepper to taste.
Put into a 2 quart casserole dish. Dot casserole with butter and bake in a 325 degree oven for 25 minutes. Serves 8,
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.