Serving Suggestions
Carrot Tuna Salad
Carrot Corn Chowder
Cornbread
Carrot Chicken Salad
Creamy Cole Slaw
Zingy Pasta
Carrot Tuna Salads
2 cans 7.06 oz. Chunk Light Tuna in Water, lightly drained
¾ cup Red Bell Pepper finely diced
½ cup Sweet Onion finely diced
½ cup Celery finely diced
2 Tbsp Miracle Whip Light or Mayonnaise
½ cup Chopped Parsley
2 tsp. Fresh Dill, chopped
½ tsp. White Pepper
¼ tsp. Dry Rosemary, crushed
1 tsp. Fresh Thyme, chopped
½ jar Hell of a Relish™ or Hotter Than A Hell of a Relish™, drained (add juice if needed)
In bowl finely chop tuna with fork. Combine all other ingredients and blend. combine all ingredients. For best flavor refrigerate overnight, but can toss and refrigerate for 10-20 mins. or until ready to serve.
Texas Sassy Cornbread
1jar
Hell of a Relish™
, drained
or
Hotter than
Hell of a Relish™
2 eggs beaten
3 cups buttermilk
½ cup butter, melted
1 tsp. baking soda
1 Tbsp. baking powder
3 cups Cornmeal
½ cup flour
3 Tbsp. butter
¼ tsp. oil
Preheat oven to 425°. Mix all wet ingredients. Mix all
dry ingredients; pour wet into dry and mix just until incorporated. Put
3 Tbsp. butter and oil into a heavy 9x13 pan.; place pan in oven and
heat until bubbly-do not burn!
Remove pan from oven, pour in batter. Reduce oven temperature to 375°.
Bake 20 to 25 minutes or until firm and golden brown.
Serve with
baked potatoes, whipped potatoes.
Add to a regular or spinach salad (need no additional dressing) or to a
coleslaw salad mix, .
Yummy with Cream Cheese and crackers.
Dress up your favorite sandwich.
Add to a pot of beans.
Zest up a dish of pasta or rice.
Chicken Salad
1 lb. Boneless Chicken Breasts
Oil pan to sear chicken
1/4 cup Texas Sassy Mustard Sauce
4 Tbsp Texas Sassy
Hell
of a Relish™
, drained
or
Hotter than
Hell of a Relish™
Salt & Pepper to taste
Preheat oven to 450 degrees. Season chicken with salt & pepper.
Heat oil in ovenproof skillet over high heat. Sear the chicken for
2 minutes on each side. Place skillet in oven for 4-5 mins. Remove and
allow to cool. Cut chicken into 3/4 inch pieces to make 2 cups of
chicken pieces. Mix Texas Sassy Mustard Sauce and
Hell of a
Relish™. Optional: Add any other veggies to
complete your salad.
Creamy Cole Slaw
1 Lg Head of cabbage or a 2 bags of ready made Cole Slaw Mix
3 Lg carrots shredded (if using the bag mix, you may opt not to add)
1 jar Texas Sassy Carrot Relish
1 red onion (optional)
1/2 + cup Mayo
1/4 + cup Texas Sassy Mustard Sauce
Salt & Pepper to taste
Mix all ingredients and let set 1 hour in refrigerator to blend flavors.
Add Mayo and Mustard in equal parts to reach desired creaminess.
Carrot
Corn Chowder
4 Cups Hell of a Relish™ or Hotter Than Hell of a Relish™
4 cups Corn Kernels
½ cup onion, chopped
1 Tbsp. butter
2 Tbsp. olive Oil
3 Tbsp. flour
Salt & Pepper to taste
2 cups chicken stock
1 ½ cups milk
½ cup cream
Using a large 12” pan, sauté relish, corn, and onions in butter and
olive oil until tender. Add flour, salt and pepper; cook 2 minutes. Pour
into a 10 Qt. pot and gradually add stock alternately with milk and
cream until thickened.
Garnish: Monterey Jack cheese and tortilla chips
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Zingy Pasta
1
Cup
Hell of a Relish™
, drained
or
Hotter than
Hell of a Relish™
½ cup juice from relish
1 lb. pasta, any shape
1 cup light mayonnaise or regular
4 scallions, sliced
1 small zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup celery, diced
½ cup milk
Using a medium pot, cook pasta according to package instructions,
drain and rinse. Combine remaining ingredients and toss. Optional,
salt and pepper to taste.