Southwest Chicken Bake
Ingredients
1-lb bulk pork sausage
1 (15oz) can black beans (drained & rinsed)
1 jar (16oz) Hair of the Ferret Gourmet Salsa
3/4 cup self rising flour
2 eggs
12oz (3 cups) cheddar cheese
2 (4-4.5oz) cans chopped green chiles
3 cups diced cooked chicken
Sour cream
Fresh cilantro (optional)
Method:
Cook sausage & drain.
Combine flour, sausage and 1 cup cheese and spread mixture into ungreased 13 x 9 glass baking dish.
Sprinkle with chicken and top with mixture of 1 1/2 cups salsa and beans.
Beat eggs and chiles together in separate bowls and stir in 1 cup of cheese. Pour over mixture in baking dish.
Sprinkle with remaining 1 cup cheese.
Bake at 350 for 25-35 minutes or until edges are golden brown.
Cool 5 minutes and serve with remaining 1/2 cup salsa, sour cream & cilantro.
Meat Loaf
Ingredients
1/2 lb. ground beef
1 egg
1 1/2 tbsp. Worcestershire sauce
2 cups instant oatmeal
2 tsp. salt
2-3 slices bacon
1/2 jar (16 oz) Hair of the Ferret Gourmet Salsa
Method:
Combine all of the above ingredients except bacon and shape in to a loaf.
Top with bacon and bake at 350 degrees for about 1 1/2 hours.
Stuffed Peppers
Ingredients
6 large green peppers
1 lb. ground beef
1 tsp. salt
1 cup cooked rice
1 jar (16 oz) Hair of the Ferret Gourmet Salsa
3/4 cup shredded mozzarella cheese
Method:
Clean peppers and boil for 5 minutes.
Brown meat, drain and stir in salt, rice and 1/2 of salsa.
Heat throughly, stuff peppers, and pour remaining salsa over top.
Cover and bake at 350 degrees for 45 minutes.
Uncover & cook 15 more minutes.
Sprinkle with cheese and serve.
Slow Cook Chicken
Ingredients
2-3 Lbs Boneless Chicken Breast
1 jar (16oz) Hair of the Ferret Gourmet Salsa
Method:
Combine chicken and salsa in a crock-pot. Cook on low for 6-8 hours.
Serve as is or over rice and Enjoy!
For less chicken, use 1/2 jar with 1 to 1 1/2 lbs chicken.
Mexican Fruit Gazpacho (contributed by Lori Lippitz)
Soup Ingredients
1 cup (small can) tomato juice or V8, or 1/2 can diced tomatoes
3 c frozen and cubed melon (cantaloupe, Honeydew or watermelon)
1 jar HOTF salsa, chilled (recommended: Medium)
Sweet fruit vinegar (or lemon juice, if you don't have any)
Fresh mint or lemon basil (optional)
Pinch chili seasoning (optional)
Veggie Mix-Ins:-Dice and mix in any or all of the following:
Sweet onion or scallion
Cucumber
Green and/or yellow bell peppers
Tomatillos
Method
Put all ingredients in blender--frappe till smooth. Pour into each bowl and then put the mix-ins in each bowl.
Serve within one hour, while the gazpacho is still ice-cold and the texture of a smoothie
.Meatless Mexican Casserole (contributed by Lori Lippitz)
Fresh Ingredients
1 bell pepper (yellow or green)
1 bag shredded cheese, Mexican blend
One large onion, chopped
1 ripe avocado, sliced
Frozen/canned/dry
1 cup rice (white or brown)
2 cans beans: refried, whole beans or chili beans (or any combination)
1 bag (about 3 cups) frozen corn (or one can)
1 small container sour cream
1 bag of fresh-tasting corn chips (not Doritos, not baked)
1 jar HOTF Salsa (any heat level)
1 can chopped tomatoes
Salt, chili powder
Method
Preheat oven to 350.
Cook the rice, cool slightly. Spread it to cover the bottom of a large casserole dish.
Mix a little chili powder into the beans.
Fry the onion, then the pepper(s), in olive oil, put aside in bowl. You may spray them with olive oil and broil them if you prefer.
Layer on top of the rice:
Corn, beans (spread in a layer), tomatoes, fried onions and bell peppers.
Top with a layer of salsa and sprinkle generously with shredded cheese.
Bake casserole 20-30 minutes till the cheese is bubbly.
Quickly top off with avocado slices and dot with sour cream.
Stick three-cornered chips into the bubbly cheese top (poking in like the sails of a ship on the sea) and put the rest in a basket.
Serve hot with chips and a bowl of sour cream on the side.
Ingredients
1-lb bulk pork sausage
1 (15oz) can black beans (drained & rinsed)
1 jar (16oz) Hair of the Ferret Gourmet Salsa
3/4 cup self rising flour
2 eggs
12oz (3 cups) cheddar cheese
2 (4-4.5oz) cans chopped green chiles
3 cups diced cooked chicken
Sour cream
Fresh cilantro (optional)
Method:
Cook sausage & drain.
Combine flour, sausage and 1 cup cheese and spread mixture into ungreased 13 x 9 glass baking dish.
Sprinkle with chicken and top with mixture of 1 1/2 cups salsa and beans.
Beat eggs and chiles together in separate bowls and stir in 1 cup of cheese. Pour over mixture in baking dish.
Sprinkle with remaining 1 cup cheese.
Bake at 350 for 25-35 minutes or until edges are golden brown.
Cool 5 minutes and serve with remaining 1/2 cup salsa, sour cream & cilantro.
Meat Loaf
Ingredients
1/2 lb. ground beef
1 egg
1 1/2 tbsp. Worcestershire sauce
2 cups instant oatmeal
2 tsp. salt
2-3 slices bacon
1/2 jar (16 oz) Hair of the Ferret Gourmet Salsa
Method:
Combine all of the above ingredients except bacon and shape in to a loaf.
Top with bacon and bake at 350 degrees for about 1 1/2 hours.
Stuffed Peppers
Ingredients
6 large green peppers
1 lb. ground beef
1 tsp. salt
1 cup cooked rice
1 jar (16 oz) Hair of the Ferret Gourmet Salsa
3/4 cup shredded mozzarella cheese
Method:
Clean peppers and boil for 5 minutes.
Brown meat, drain and stir in salt, rice and 1/2 of salsa.
Heat throughly, stuff peppers, and pour remaining salsa over top.
Cover and bake at 350 degrees for 45 minutes.
Uncover & cook 15 more minutes.
Sprinkle with cheese and serve.
Slow Cook Chicken
Ingredients
2-3 Lbs Boneless Chicken Breast
1 jar (16oz) Hair of the Ferret Gourmet Salsa
Method:
Combine chicken and salsa in a crock-pot. Cook on low for 6-8 hours.
Serve as is or over rice and Enjoy!
For less chicken, use 1/2 jar with 1 to 1 1/2 lbs chicken.
Mexican Fruit Gazpacho (contributed by Lori Lippitz)
Soup Ingredients
1 cup (small can) tomato juice or V8, or 1/2 can diced tomatoes
3 c frozen and cubed melon (cantaloupe, Honeydew or watermelon)
1 jar HOTF salsa, chilled (recommended: Medium)
Sweet fruit vinegar (or lemon juice, if you don't have any)
Fresh mint or lemon basil (optional)
Pinch chili seasoning (optional)
Veggie Mix-Ins:-Dice and mix in any or all of the following:
Sweet onion or scallion
Cucumber
Green and/or yellow bell peppers
Tomatillos
Method
Put all ingredients in blender--frappe till smooth. Pour into each bowl and then put the mix-ins in each bowl.
Serve within one hour, while the gazpacho is still ice-cold and the texture of a smoothie
.Meatless Mexican Casserole (contributed by Lori Lippitz)
Fresh Ingredients
1 bell pepper (yellow or green)
1 bag shredded cheese, Mexican blend
One large onion, chopped
1 ripe avocado, sliced
Frozen/canned/dry
1 cup rice (white or brown)
2 cans beans: refried, whole beans or chili beans (or any combination)
1 bag (about 3 cups) frozen corn (or one can)
1 small container sour cream
1 bag of fresh-tasting corn chips (not Doritos, not baked)
1 jar HOTF Salsa (any heat level)
1 can chopped tomatoes
Salt, chili powder
Method
Preheat oven to 350.
Cook the rice, cool slightly. Spread it to cover the bottom of a large casserole dish.
Mix a little chili powder into the beans.
Fry the onion, then the pepper(s), in olive oil, put aside in bowl. You may spray them with olive oil and broil them if you prefer.
Layer on top of the rice:
Corn, beans (spread in a layer), tomatoes, fried onions and bell peppers.
Top with a layer of salsa and sprinkle generously with shredded cheese.
Bake casserole 20-30 minutes till the cheese is bubbly.
Quickly top off with avocado slices and dot with sour cream.
Stick three-cornered chips into the bubbly cheese top (poking in like the sails of a ship on the sea) and put the rest in a basket.
Serve hot with chips and a bowl of sour cream on the side.