ogether the mayonnaise, the chili sauce, lemon juice, and vinegar. Let
Cook rice according to directions on the bag.
While rice is cooking, cook chicken in oil over medium heat.
Cut chicken into 1 inch cubes.
Mix together chicken, Rotel, Santa Fe corn, black beans, and Monterey Jack cheese until cheese is melted.
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
c. Griffin's Old Santa Fe Picante Sauce. Mix well and cook
Take a slice of bread, sprinkle some cheese and bake it in the toaster oven until crispy and cheese is melted.
Enjoy with Griffin's Old Santa Fe Picante Sauce!!!
For meat sauce: Scramble fry ground beef, onions,
epper.
Add 2 teaspoons Santa fe seasoning; toss well.
Add
In a large heavy skillet heat oil over medium-high heat.
Cook and stir the corn and onion in hot oil for 5 minutes.
Stir in the zucchini and cumin.
Cook and stir about 3 minutes more ou until the corn is just tender.
Remove from heat.
Stir in tomatoes, cilantro, salt and hot pepper sauce.
In medium bowl, combine tomatoes, salsa, onion, garlic and salt; set aside.
Coat chicken with flour.
Spray a large skillet with Pam; add 1 teaspoon olive oil and heat over medium heat. Saute chicken 3 to 4 minutes on each side or until golden brown. Pour sauce over chicken; cover and simmer 15 to 20 minutes or until chicken is tender.
Place beans in heavy medium saucepan with enough cold water to cover.
Bring to boil.
Remove from heat.
Cover and let stand 1 hour.
Drain beans.
Place beef in large bowl.
Season with salt and pepper.
Sprinkle 2 teaspoons Santa Fe Seasoning over; toss well.
Add flour and toss to coat.
HEAT oven to 375\u00b0F.
COMBINE first 4 ingredients in large bowl. Add 3/4 cup cooking creme; mix lightly.
SPOON 1/3 of the chicken mixture into 9-inch pie plate; top with 1 tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cooking creme and shredded cheese; cover.
BAKE 20 minute or until heated through; uncover. Bake 5 minute or until cheese is golden brown.
Preheat oven to 350 degrees F.
Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
Coat each crostini with Dietz & Watson(TM) Chipotle Mayo.
Place 2 strips of turkey and provolone on top of crostini and top with a few pieces of avocado and tomato.
Season with salt and pepper.
Santa Fe Salmon.
Cut salmon into
SAUCE:
Place garlic in cold,
Cook noodles according to directions on box.
Add tuna or chopped chicken and frozen vegetables and simmer until hot.
stir in salsa and tomato sauce; cook 20 minutes, stirring frequently
Mix all ingredients, except shrimp or fish and picante sauce. Bake in a 325\u00b0 oven for 30 minutes. Stir in shrimp or fish. Continue to bake for another 30 minutes. Add picante sauce. Bake for 30 more minutes. Serve with rice and toasted French bread.
Combine all ingredients, except tomato sauce, into a food processor or chopper.
Pulse gently to consistency of chunky salsa (Be careful to not blend too long or else it will be too watery).
Add tomato sauce to desired consistency.
Chill and enjoy!
br>Place butter mixture, chile sauce, chipotle chile and orange juice