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COWHUNTER'S GUAVA GUMBO
1.5 pounds lean beef chuck roast, cut into 1 inch cubes
1 large onion, chopped
1 (16 oz.) package frozen white corn
1 (16 oz.) can black beans
1 (10 oz.) package frozen sliced okra
1 (16 oz.) can stewed tomatoes, undrained
1 (16 oz.) jar Golden Guava Salsa
1 teaspoon salt (adjust to taste preference)
1 teaspoon black pepper
1 bay leaf
1/4 teaspoon garlic
Cooking directions: Combine beef, onion, and
tomatoes in a dutch oven; bring to a boil over med-high heat. Cover, reduce heat
and simmer 45 minutes or until tender, stirring occasionally. Stir in remaining
ingredients. Bring to a second boil stirring occasionally. Next, reduce heat,
cover, and let simmer for another 30 minutes. Serve over hot rice.
CITRUS SUNRISE OMELET
6 large eggs, lightly
beaten
1/4 cup milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons Devil Horse Citrus Sauce
2 ounces mushrooms
1/2 cup chopped onion
1/4 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1 tablespoon butter
Cooking directions: Combine eggs, milk, salt, and ground pepper in a bowl and
set aside. If using fresh mushrooms, remove stems and discard before slicing
mushrooms. Melt butter in a non-stick skillet or 10 inch omelet pan over
med-high heat; Add mushrooms and onions, stirring occasionally until tender. Add
egg mixture and as it starts to cook, gently lift the edges of the mixture with
a spatula while tilting the pan so that the uncooked portion will flow
underneath. Spread the Devil Horse Citrus Sauce over the omelet and top with
cheeses. Cover and cook 2.5 - 3 minutes or until the omelet is set. Fold in half
and serve immediately. Yields 4 servings.
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