Recipes

MEXICAN CRANBERRIES
1 - 16 oz. can Cranberry Sauce (whole berry)
1 - 8oz. jar Jalapeño Pepper Jelly
2 tablespoon Fresh chopped Cilantro

  1. Combine all ingredients in a small sauce pan.
  2. Cook over low heat stirring often, until jelly melts.
  3. Cool.

BEEF FILET WITH CHIPOTLES
8 - 6oz. Beef tenderloin fillets
8 Corn tortillas, lightly heated
8 - 2oz.

Slices Chihuahua or Monterey Jack Cheese
1 - 16oz. jar Chipotle Pepper Sauce
(Chopped Cilantro or Parsley for garnish)
  1. Grill beef to your preference.
  2. Place lightly toasted tortilla on each plate.
  3. Top with fillet, then cheese slice.
  4. Place under broiler to melt and top off with Chipotle Sauce.

ENJOY!


JALAPENO PEPPER JELLY GLAZED CORNISH HENS
2 (1 1/2 lb.) Cornish hens split
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 (8oz.) Jar Jalapeño Jelly
2 teaspoon Grated lime rind
1/2 cup Lime juice
1/4 cup Vegetable oil
1 tablespoon Chopped fresh Cilantro

Sprinkle hens with salt & pepper, place cut side down in large shallow dish, set aside. Melt jelly in small saucepan over low heat; add lime rind & remaining ingredients. Pour over hens; cover & refrigerate three (3) hours, turning occasionally. Prepare grill, let coals burn until white. Rake coals to opposite sides of grill, place a drip pan between coals. Drain hens, reserving marinade. Arrange on food rack over drip pan. Cook, covered with grill lid over medium hot coals 35 minutes. Brush with jalapeño glaze; cook additional 40 minutes.