Uses for Just My Taste Sauce:

• Chip Dip
• Top your hotdogs or pizza
• Great with Chili
• Marinade for steak, chicken, seafood or lamb chop

Recipes

Cheese Sauce and Chips

• 1 pound process cheese
• (Velveeta), cubed
• 3 tablespoons of Just My Taste
• 1 jar (4 ounces) diced pimientos, drained
• Tortilla chips

In a microwave safe bowl, combined the first three ingredients. Cover and microwave on high for 6-8 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips.

Jalapeno Appetizer - Mini Tarts

• 1 (8 oz) package shredded Monterey Jack cheese
• 6 eggs, beaten
• 1 (16oz) jar of Just My Taste
• 1 tablespoon dried parsley

Preheat oven to 425 degrees (F). Grease Mini tart pans.

Place desired amount of Just My Taste in tart pans. ( one teaspoon is a good amount)

Cover with Monterey Jack cheese. Fill almost to the top with egg. Sprinkle with parsley.

Bake in the preheated oven 10 minutes, or until firm and lightly browned. Cool two minutes before removing from tart pans.

Note : should make about 24 servings

Kicking Pot Roast

• 1 boneless beef chuck roast (3 to 3 1/2 pounds)
• 2 tablespoons vegetable oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 tablespoons of Just My Taste
• 1/2 envelope taco seasoning mix (2 tablespoons)
• 2 teaspoons beef bouillon granules
• 1 teaspoon sugar
• 1/4 cup cold water
• 3 tablespoons all-purpose flour

In a Dutch oven, brown roast in oil. Combine tomatoes, Just My Taste, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast. Serve with gravy. Yield: 6-8 servings.

Spicy Rice - Baked

• 1 cup uncooked long grain white rice
• 1 cup sour cream
• 1 cup shredded Monterey Jack Cheese
• 1 cup of Just My Taste jalapeno marinade
• 1 (14 oz.) can chicken broth
• 1 can whole kernel corn, drained
• 1/4 cup finely chopped fresh cilantro
• salt and pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.

Preheat oven to 350 degrees. Lightly grease a 1 1/2 quart casserole dish.

In a pot with the cooked rice, mix the sour cream, Just My Taste, 1/2 cup Monterey Jack cheese, corn and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.

Bake uncovered 30 mins in the preheated oven, until cheese is bubbly and lightly browned.

Yields: 6 servings

Spicy Squash

• 2 1/2 pounds yellow squash, sliced
• 4 eggs
• 1.2 cup milk
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoon all-purpose flour
• 1 (16 oz) package shredded Monterey Jack cheese
• 1 cup of Just My Taste
• 1 1/4 cups coarsely crushed corn chips

Preheat oven to 350 degrees (F). Grease a 9 X 13 pan.

Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 mins. Drain and set aside to cool.

In a large bowl combine eggs, milk, cheese, Just My Taste, salt, baking powder, flour; Mix well. Fold in squash.

Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.

Bake in the preheated oven 30 minutes.

Note : should make about 8 servings

Vegetable Tofu Stir-Fry

• 1/4 lb. mushroomscooked, chopped
• 2 tablespoons worchestershire sauce
• 1/4 cup vegetable stock
• 2 tablespoons Just My Taste
• 2 tablespoons garlic, minced
• 1 lb. carrrotscooked, sliced
• 1 lb. tofu, thinly sliced
• 1 teaspoon vegetable oil
• 1 lb snow peascooked, thawed if frozen
• 1 bunch scallions, cut into 1 inch pieces

Combine first 7 ingredients in a bowl and marinate 30 minutes. Heat oil in a heavy skillet or wok over medium high heat. Add tofu mixture and stir-fry 3-4 minutes. Add remaining ingredients and stir-fry 3-4 minutes or until carrots are tender.

Marinades

When it comes to adding bold flavors to beef, there’s nothing like a marinade. By using a marinade, it allows you also to tenderize the meat. This will enable you to buy many economical beef cuts. The marinade that you create can suit any mood or personality. Some like it hot and some not. Try a southwestern marinade on a chilly night or a teriyaki one for times when supper has to be done in a hurry.

ALWAYS marinate beef under refrigeration, never room temperature.

The tenderizing effect of a marinade usually penetrates to about 1/4 inch from the surface of the meat.

Marinate beef at least four hours or over night. To tenderize use an acid-based marinade.

Always discard any leftover marinades that have been in contact with raw meat.

Try some of the marinades below and don’t be afraid to create your own.

Teriyaki Stir-Fry

• 1 quart Soy sauce
• 3 cups Honey
• 11/4 cup ginger
• 2 tablespoons Just My Taste (adjust to your taste)

Combine; Makes 1 3/4 quarts

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Mediterranean

• 2 cups Just My Taste (adjust to your taste)
• 3 tablespoons chopped oregano
• 1/2 fresh lemon or lime, squeezed
• 1/4 cup olive oil

Combine; makes 2 1/4 cups