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Gourmet Scoop
GREAT FRIENDS, GREAT FOOD
NOVEMBER 2011 EDITION

ENJOY THESE DELICIOUS SEASONAL MEALS AND APPETIZERS - PERFECT FOR FAMILY DINNERS OR ENTERTAINING GUESTS.

Tonights Menu
ANNA MAES MEATLOAF
cup soft bread crumbs, nely chopped 1 lb lean ground beef 2 Tbsp Oh! So Garlic 3 Tbsp Roasted Red Pepper & Onion Relish tsp pepper cup dry bread crumbs cup milk 1 lb ground pork 2 Tbsp Oh! So Onion 2 tsp Sunset Seasoned Salt 1 egg

PUMPKIN CHAI CUPCAKES

1 box Pumpkin Spice Bread & Mufn Mix Icing: cup butter cup Crisco 1 tsp vanilla 2-3oz whipping cream 2-3 Tbsp Chai Mix 4 cups icing sugar Mix Pumpkin Spice Bread & Mufn Mix as per directions. Pour into mufn tins (makes 12 large or 36-48 mini mufns). Bake large for 25-30 min at 350F; bake mini for 10-12 minutes at 350F. To make icing: Combine rst 4 ingredients and cream well with electric mixer; blend in Chai Mix and icing sugar. Mix until light and uffy. Decorate cupcakes with icing and enjoy! Chrissina Keating - MB

Glaze: cup Anna Mae's Smoky Sweet Oven & Grill Sauce 2 Tbsp brown sugar 1 tsp dry mustard tsp ground cloves Preheat oven to 350F. Line a rimmed cookie sheet with foil and grease. In a large mixing bowl combine soft bread crumbs with milk and let stand for 2 minutes. Add remaining ingredients (except glaze) and mix well. Combine ingredients for glaze. Divide meat mixture in half, forming two meatloaves on prepared pan. Cover with glaze. Bake for 90 minutes. Have one for dinner and freeze one for a busy week night. Ebony Donaghy - MB

ROASTED CHIPOTLE TOMATO BAKE

4-6 fresh roma tomatoes, sliced 1 cup shredded jalapeno cheese

tsp Lemon & Chipotle Spiced Sea Salt cup Roasted Raspberry Chipotle Sauce

Place sliced tomatoes in a baking dish and sprinkle lightly with Lemon &Chipotle Spiced Sea Salt. Add a layer of shredded cheese over the tomatoes and drizzle with Roasted Raspberry Chipotle Sauce. Bake at 350 for 20-30 minutes. Donna Gerlinger MB

CARAMELIZED ONION POTATO BAKE

6-8 large red potatoes 4 oz cream cheese pkg Caramelized Onion Dip Mix 3 Tbsp butter 1/ cup milk 3

Cook peeled potatoes in lightly salted water until fork tender. Drain and mash potatoes with remaining ingredients; spoon into a buttered casserole dish and bake at 375F until bubbly and top is browned.

FOR MORE RECIPE IDEAS OR PRODUCT INFORMATION CONTACT YOUR SUNSET GOURMET CONSULTANT OR VISIT WWW.SUNSETGOURMET.CA

Party Pleasers
1 basket cherry or grape tomatoes Lemon & Chipotle Spiced Sea Salt

- LOTS OF FLAVOUR IN LITTLE TIME.

COCKTAIL TOMATOES WITH A KICK!

1 cup regular or citrus vodka Prick a hole in each tomato and marinate in vodka overnight. Thread each tomato with a tooth pick. Serve in a fancy cocktail glass with a side of Lemon & Chipotle Spiced Sea Salt for dipping. Ebony Donaghy - MB

HARVEST BEER BATTER-FRIED VEGETABLES WITH THAI CHILI MAYO

2 cups Harvest Beer Bread mix tsp Sunset Seasoned Salt tsp Oh! So Garlic 1 Tbsp Garlic Jalapeo Cheese Ball Mix 12 oz beer Sliced vegetables; sweet potatoes, carrots, eggplant, onions, mushrooms Oil for frying THAI CHILI MAYONNAISE cup mayonnaise 2 Tbsp Thai Chili Roasted Garlic Sauce Combine rst 5 ingredients; batter will be thin. Dip vegetables into batter; place in hot oil (deep fryer works great). Fry until golden brown, stirring once or twice with fork. Remove from oil; drain on paper towels. Sprinkle with additional Sunset Seasoned Salt. Makes about 2 cups batter. Dip into Thai Chili Mayonnaise.

GARLIC JALAPENO HOT DIP

1 x 8 oz brick of cream cheese, softened cup mayonnaise 1 pkg Garlic Jalapeo Cheese Ball Mix 1 tsp Oh! So Onion cup grated cheddar cheese 2-4 Tbsp Peach Mango Habanero Salsa Combine mayonnaise and cream cheese. Add Garlic Jalapeo Cheese Ball Mix, Oh! So Onion and cheddar cheese.; blend together. Microwave for 2-3 minutes then spread on a serving plate. Top with a thin layer of Peach Mango Habanero Salsa. Serve with tortilla rounds. Chrissina Keating - MB

GARLICKY PARMESAN PITA CRISPS

1 Tbsp Oh! So Garlic cup mayonnaise 1 cup shredded Parmesan cheese tsp Sunset Seasoned Salt cup sour cream 4 pita breads

CHOCOLATY CHAI CARAMEL FRUIT DIP

cup Gourmet Chocolate Sea Salt Caramel Sauce, warmed 8 oz cream cheese, softened 1 cup Cool Whip 2 Tbsp Chai Mix Fresh fruit for dipping

Combine rst 5 ingredients and mix together; chill 2 hours. Cut pita breads into quarters; split in half. Spread mix onto pita pieces. Bake at 350 for 10 minutes or until brown. Makes 10-12 servings.

Combine ingredients and blend well. Serve with fresh fruit. Makes about 2 cups of dip.

Dont Forget Your Veggies

VEGGIE SALAD
DRESSING: 1/ cup Creamy Vidalia Onion & 3 Poppy Seed Dressing 2/ cup mayonnaise 3 cup sugar 1 Tbsp lemon Juice 2 Tbsp Cheesy Bacon & Chive Seasoning Mix SALAD: 5 cups cauliower orets 5 cups broccoli orets 2 cups shredded cheddar cheese cup salted, shelled sunower seeds

- CRISP OR COOKED, THESE SIDE DISHES ADD TASTE AND NUTRITION TO YOUR MEALS!
SEASONED SPAGHETTI SQUASH

Combine all dressing ingredients; toss with broccoli, cauliower and cheese. Sprinkle with sunower seeds. This recipe serves 10, cut the quantities in half for a smaller crowd.

1 cooked and stringed spaghetti squash 2 tsp Cheesy Bacon & Chive Seasoning Mix 2 Tbsp butter cup shredded parmesan and asiago cheese Mix the squash, seasoning, butter and cheese together in a casserole dish. Warm through until the butter and cheese is melted. Donna Gerlinger MB