4 Tbsp. (1/2 stick) butter
2 Tbsp. olive oil
2 Tbsp. lime juice
1 Tbsp. Hotel-Pak Gold Key Lime Seafood Seasoning.
2 lbs. rock shrimp split and placed on a baking pan, shell down.

Combine the butter and oil in a saucepan over low heat until butter is dissolved.
Beat in the lime juice & Key Lime Seafood Seasoning
Remove from heat and brush mixture over rock shrimp.
Add a little Hotel-Pak Gold Peppercorn Melange and broil in oven for 2 - 3 minutes.
Serve hot with the remaining sauce.

2 Cans Black-eyed Peas, drained & rinsed
1 Tsp. Minced Garlic
1Tsp. Minced Onion
1 Tsp. Hotel-Pak Gold Hickory Bacon Pork & Rib Rub
1 Tbsp. Creole Seasoning
1 Tsp. Coarse Black Pepper
 Puree all ingredients in a food processor until mixture is smooth. Refrigerate overnight.
 Scoop mixture into one-inch balls and fry in peanut oil at 375 degrees, about 3 minutes. (Or, as Gasparilla himself would have done, fry in lard.)
 Serve with dipping sauce. Make approx. 16 fritters.

 Blue Parrot (Key West) Dipping Sauce

1 Cup Sour Cream
2 Tbsp. Horseradish
  3 Tbsp. Hot Salsa
1 Tsp. Lemon Juice

Combine all ingredients and chill until ready to use.

12 Medium Clams
12 Reserved Clam Shells

Stuffing Mix:

4 Strips Bacon cut into small pieces
1 Packet Hotel-Pak Gold Key Lime Seafood Seasoning
1 Medium Onion, finely chopped
1 Green Pepper, finely chopped
1 Tbsp. Minced Garlic
1 Tsp. Fresh Parsley, finely chopped
1 Tsp. Fresh Basil, finely chopped
2 Tbsp. White Wine
1 Cup Freshly Grated Parmesan Cheese

In a large pot, bring about 4 cups of water to a boil. Add clams. Cover the pot tightly and steam the clams over moderate heat only until the shells open, about 6-10 minutes. Remove the clam meat from the shells. Finely chop the meat and set it aside.

In a heavy skillet, sauté the bacon until all fat has been rendered and bacon bits are crisp. Add the remaining ingredients except the cheese and Key Lime seasoning. Sauté on medium heat an additional 5 minutes. Stuff clam shells with mixture and top with Parmesan cheese. Sprikle on the Key Lime seasoning and bake at 350 degrees for 10 minutes.

Serves 4.

 2 Pounds Shrimp, or 12 Whole Crabs
1 1/2 Cup Hotel-Pak Gold Shrimp and Crab Boil
1/2 Cup White Vinegar
1/2 Cup Sugar
1/4 cup Hotel-Pak Gold Cracked Peppercorn Melange

Add seasonings to 3 quarts boiling water. Drop shrimp or crabs into water and simmer on low heat for 10 minutes. Drain off and discard liquid.  Serve shrimp or crabs hot with melted butter. If serving cold, refrigerate until ready to eat, and serve with cocktail sauce.

Serves 4-6.

  Natchitouches (Cajun Meat Pies)  

1 Large Pie Shell, or 5 Small (individual) Pie Shells
12 Shucked Oysters, which have been sautéed in garlic
2 Pounds Ground Pork, cooked and drained
3 Strips Bacon, chopped
1 Large Onion, finely chopped
4 Green Onions, finely chopped
1 Cup Celery, finely chopped
1 Green Pepper, finely chopped
1 Hot Pepper (Jalapeno or Habanero)
3 Tbsp Hotel-Pak Gold Butcher Block Garlic Lovers Seasoning
1 Cup Water
1 Tbsp. Fresh Parsley, finely chopped
1 Tbsp. Fresh Basil, finely chopped
1 Tbsp. Fresh Thyme, finely chopped
1 Tbsp. Fresh Oregano, finely chopped
1 Tbsp. Fresh Sage, finely chopped
Fresh Black Pepper, to taste
Hot Sauce, to taste

Dark Cajun Roux (see recipe below)

In a heavy skillet, sauté bacon, onions, celery and peppers for 5 minutes. Add remaining ingredients except Cajun Roux and simmer an additional 10 minutes.
Combine sautéed oysters with cooked pork and vegetable mixture. Re-heat and thicken mixture with 2-3 Tbsp. roux. Pour into pie shell(s). Bake at 350 degrees for 15 minutes.
 
Note: Meat pies can be frozen after baking.
 
Cajun Roux: In a heavy skillet, heat 1 lb. lard until very hot (not smoking). Add 1 lb. flour all at once.
Cook over medium heat for 30 minutes stirring frequently.  (Roux can be made ahead and refrigerated.)

  24 Shucked Oysters, well drained
24 Reserved Oyster Shells
1 10 oz. Package Frozen Chopped Spinach, cooked & drained
 Tbsp. Unsalted Butter
 Bunch Watercress, finely chopped
1/4 Cup Minced Parsley
6 Green Onions, minced
2 Tsp. Finely Minced Green Pepper
1/2 Tsp. Ground Black Pepper
1/2 Tsp. Dried Marjoram
1/2 Tsp. Dried Basil
1/2 Tsp. Cayenne Pepper
Salt, to taste
1/2 Cup Whipping Cream
Rock Salt
2 Tbsp Hotel-pak Gold Mango Magic

Scrub the oyster shells thoroughly and set aside to dry.
Press spinach until very dry and set aside.
In a heavy skillet, melt butter over medium heat. Add spinach, watercress, parsley, onions and green pepper and sauté until onions are tender. Stir in black pepper, marjoram, basil, cayenne pepper, salt and whipping cream. Simmer until mixture is thick and creamy, about 5 minutes. (Add additional cream if mixture is too thick to spoon easily.) Set mixture aside.

Line a baking sheet with the rock salt. Pat oysters dry on paper towels, then place 1 dried oyster in each shell. Set the oyster shells in the rock salt. Spoon stuffing mixture equally over each oyster. Sprinkle Mango Magic on top.
 Bake at 400 degrees until mixture is bubbly and lightly browned, 10-15 minutes.

Serves 6-8.

 2 Lobster Tails (6-8 oz. each)
2 Tsp. Butter
1/2 Cup French Mascat
1 Tsp. Lemon Juice

Sauce Arnaud:
  1/2 Cup Mayo
3 Tbsp Honey
2 Tsp. White Vinegar
1 Tsp. Paprika
1/2 Tsp. White Pepper
4 Tsp. Creole Mustard
1 Tsp. Finely Chopped Onion
1 Tsp. Finely Chopped Celery
1 Tsp. Chopped Parsley
1 Tbsp Hotel-Pak Gold Key Lime Seafood Seasoning

Cut the lobster meat into 1-inch cubes. Melt the butter in a skillet and add the lobster, white wine and lemon juice. Sauté the lobster meat until cooked, 6-8 minutes, or until just done. Chill and reserve. Mix all sauce ingredients together. Chill and reserve. When ready to serve, toss the cooked lobster with the Sauce Arnaud. Serve cold over bibb lettuce and
sprinkle with the Key Lime Seasoning.

Serves 4.

 
24 Shucked Oysters, well drained
Reserved Oyster Shells
1/2 Pound Shrimp, which have been peeled, deveined & boiled
1/4 Cup Unsalted Butter
4 Green Onions, minced
2 Tbsp. Minced Parsley
2 Garlic Cloves, minced
1/3 Cup Minced Mushrooms
1/4 Cup All-Purpose Flour
1 Cup Whipping Cream
2 Egg Yolks, beaten until frothy
1/4 Cup Dry Sherry
Salt to taste
3 Tbsp. Hotel-Pak Gold Cracked Peppercorn Melange
1/2 Tsp. Cayenne Pepper
1/3 Cup Grated Parmesan Cheese
1/4 Cup Dry Bread Crumbs
1/2 Tsp. Salt
Rock Salt

Scrub the oyster shells thoroughly and set aside to dry.

Finely mince shrimp. In a heavy skillet, melt butter over medium heat. Add shrimp, green onions, parsley, garlic and mushrooms and sauté until vegetables are tender and liquid has evaporated. Stir in flour, cook 3-4 minutes, then slowly stir in the cream until just combined. Stir in the egg yolks, sherry, salt, pepper and cayenne, and cook until mixture thickens, 5-6 minutes. Set aside.

In a small bowl, combine Parmesan cheese, bread crumbs and 1/2 tsp. salt. Set aside.
Line a baking sheet with the rock salt. Pat oysters dry on paper towels, then place 1 dried oyster in each shell. Set the oyster shells in the rock salt.

Spoon the shrimp mixture equally over each oyster, then sprinkle with the cheese mixture. Bake at 400 degrees until bubbly and lightly browned, 10-15 minutes.

Serves 6-8.

 4 Whole Uncut Racks Baby Back Spareribs (approx. 3 lbs.)

Marinade:

1/2 Cup Soy Sauce
1/2 Cup Ketchup
1/2 Cup Medium-Dry Sherry
2 Tbsp. Hotel-Pak Gold Sesame Soy Stir-Fry W/ Lemon & Orange
3/4 Cup Sugar
1 Garlic Clove, minced
1 Tsp. Fresh Ginger, peeled and minced

Place spareribs in a shallow baking dish. Whisk together marinade ingredients and pour over meat, turning to coat evenly. Marinate spareribs, meaty side down, at least 3 hours or overnight.
Drain marinade from spareribs into a small saucepan. Bring to a boil and simmer, covered, 3 minutes. Remove pan from heat.
Line the bottom of a broiler pan with foil and add 1 inch water. Set rack of broiler pan over water. Arrange spareribs on rack and bake at 325 degrees, basting occasionally with marinade, about 45 minutes, or until cooked through. Cut ribs into sections and serve warm.

Makes about 32 pieces.

1/2 Pound Lobster Meat, cooked & finely chopped

2 Tbsp. Butter
1/2 Cup White Wine
2 Tbsp. Hotel-Pak Gold Butcher Block Garlic Lovers Seasoning
1 Qt. Heavy Cream (reserve 1/2 cup for whipped cream garnish)
1/3 Cup Cream Sherry
1 Tsp. Cayenne Pepper
1 Tbsp. Hungarian Paprika
1 Tbsp. Sugar
1/2 Cup Heavy Cream, whipped
Chopped Chives

In a saucepan, sauté cooked lobster meat with butter, Garlic Lovers Seasoning and white wine. Add lobster base, heavy cream, sherry, cayenne pepper, paprika and sugar and simmer until hot. (Do not boil.)
Immediately remove from heat and pour into serving bowls. Garnish each bowl with a dollop of heavy whipped cream and sprinkle with chopped chives.

Serves 4-6.

10 Ounces V8 Juice
1/2 Cup Sweet Vermouth
2 oz. Rosemary Olive Oil
1 Cup Cucumber, finely chopped
1/2 Cup Celery, finely chopped
1/2 Cup Onion, finely chopped
1/2 Cup Green Pepper, finely chopped
1/2 Cup Carrots, peeled & finely chopped
  2 Tbsp. Hotel-Pak Gold Butcher Block Garlic Lovers Seasoning
1 Tbsp. Cayenne Pepper
2 Tbsp. Herbes de Provence
1 Tbsp. Ground Bay Leaves
Sour Cream
Chives

Combine all ingredients except sour cream and chives in a blender and process just until mixed together. (Mixture should be thick and slightly chunky. If a thinner consistency is desired, add more V8 Juice.)
Chill several hours or overnight.
Pour into bowls and garnish with a dollop of sour cream. Sprinkle with chives.

Serves 6.

1 Pound Fresh Conch Meat
1 Cup White Wine
2 Strips Bacon, cut into small pieces
1 Tsp. Chopped Garlic
2 Medium Onions, coarsely chopped
1 1/2 Cups Celery, coarsely chopped
4 Carrots, coarsely chopped
1 28 oz. Can Chopped Tomatoes
2 Tbsp. Hotel-Pak Gold Wildfire Seasoning
6 Cups Water
1 Tbsp. Chopped Parsley
2 Bay Leaves

Roux (see recipe below)
Hot Sauce, to taste

Finely chop conch meat. Rinse and drain.
n a saucepan, combine conch meat and white wine, and simmer for 5-10 minutes.
In a separate saucepan, cook the bacon on medium heat 3-4 minutes. Add garlic, onions, celery and carrots and sauté 5 minutes. Add conch meat and remaining ingredients and simmer approx. 15 minutes. Thicken with 2-3 Tbsp. Roux and add hot sauce, if desired.

Serves 6-8.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown.

(Roux can be refrigerated up to six months.)

  2 Pounds Assorted Fresh Mushrooms, sliced
2 Tbsp. Butter
1 Quart Water
1/2 Quart Milk
2  Tbsp. Hotel-Pak Gold Apple Butter Chop Rub W/ Ameretto
1/2 Cup Cream Sherry

Roux (see recipe below)

In a saucepan, sauté mushrooms in butter 2-3 minutes. Add water, milk, mushroom base and cream sherry and simmer approx.10 minutes. Thicken with 2-3 Tbsp. Roux.

Serves 4-6.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown.

(Roux can be kept refrigerated up to six months.)

1 Cup Canned Clams, drained & chopped
2 Tbsp. Olive Oil
1 Tbsp. Minced Garlic
1 Cup Onions, finely diced
1 Cup Carrots, finely diced
1 Cup Celery, finely diced
1 14 oz. Can Diced Tomatoes
3 Tbsp. Hotel-Pak Gold Wildfire Seasoning
6 Cups Water
1 Tbsp. Fresh Basil, chopped (or 1 Tsp. dried)
1 Tbsp. Fresh Rosemary, chopped (or 1 Tsp. dried)
1 Tbsp. Fresh Oregano, chopped (or 1 Tsp. dried)
1 Tbsp. Fresh Parsley, chopped (or 1 Tsp. dried)
2 Whole Bay Leaves

Sauté garlic, onions, carrots and celery in olive oil until soft. Add all remaining ingredients
and simmer 20-30 minutes. Remove bay leaves before serving.

Serves 4-6.

2 Cups Shrimp, cooked & chopped
2 Strips Bacon cut into small pieces
2 Medium Onions, coarsely chopped
1 1/2 Cups Celery, coarsely chopped
4 Carrots, coarsely chopped
1 Tbsp. Chopped Garlic
1 28 oz. Can Diced Tomatoes
2  Tbsp. Hotel-Pak Gold Hickory Bacon Pork Rub
6 Cups Water
1 Tbsp. Chopped Parsley
2 Bay Leaves

In a saucepan, sauté the bacon on medium heat 3-4 minutes. Add the onions, celery, carrots and garlic and sauté an additional 5 minutes. Add the tomatoes, Pork Rub, water, parsley and bay leaves. Simmer about 15 minutes to develop flavors.

Serves 4-6.

Note: Crab, lobster or any type of fish can be substituted for the shrimp.

2 Cups Cooked Turkey Meat, chopped
2 Tbsp. Butter
2 Medium Onions, coarsely chopped
1 1/2 Cups Celery, coarsely chopped
4 Carrots, coarsely chopped
1 10 oz. Package Frozen Mixed Vegetables, thawed
1/2 Quart Milk
3 Tbsp. Hotel-Pak Gold World Famous Chicken Seasoning
1 Quart Water
1/2 Tsp. Turmeric
1 Tbsp. Chopped Parsley
2 Bay Leaves

Roux (see recipe below)

In a saucepan, melt the butter over medium heat. Add the onions, celery, carrots and mixed vegetables and sauté until the onions are tender. Add the milk, Chicken Rub, water, turmeric, parsley and bay leaves and simmer for 15-20 minutes. Remove the bay leaves and thicken with 2-3 Tbsp. Roux.

Serves 4-6.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.

2 Tbsp. Oil
1 Cup Sliced Celery
1 Cup Sliced Onions
2 Cloves Garlic, sliced
1 Quart Water
10 Peppercorns (Mixed Color)
1 Tsp. Dried Leaf Thyme, crumbled
1 Tsp. Fennel Seed
1 1/2 Pounds Halibut (or other firm white fish), cut into 1-inch chunks
1 1/2 Cups Fresh Grapefruit Juice
3 Tbsp. Hotel-Pak Gold World Famous Chicken Seasoning 
 
Assorted Garnishes:
Cooked Shellfish
Cooked Pasta
Chopped Tomatoes
Sliced Black Olives
Chopped Parsley

In a large pot, heat oil over medium heat. Add celery, onions and garlic and sauté until just tender. Add the water, peppercorns, thyme and fennel seeds, and bring to a boil.
Cover, reduce heat and simmer 30 minutes.
Skim off foam that rises to the surface. Strain broth through a sieve and return broth to pot. Add fish chunks, grapefruit juice and Chicken Seasoning. Simmer 10 minutes until fish is cooked.
Ladle soup into bowls and garnish as desired with one or more of the above items.

Serves 6 - 8

2 Cups Light Cream
1 1/4 Cups Water
1 6-oz. Can Frozen Orange Juice Concentrate, thawed & undiluted
2 Tbsp. Hotel-Pak Gold World Famous Chicken Seasoning
2 Ripe Avocados
1/8 Tsp. Hot Pepper Sauce
4 Orange Slices

Combine cream, water, orange juice concentrate and chicken seasoning in a blender and process until smooth.
Peel and seed avocados. Cut 1 1/2 avocados into chunks, and add to blender with hot pepper sauce. Blend 1 minute until smooth. Chill soup mixture.
Cut remaining avocado half into slices. Ladle soup into bowls and garnish with avocado and orange slices.

Serves 4.

   1 Tbsp. Oil
1 Onion, finely chopped
2 Ribs Celery, chopped
1/2 Cup Chopped Green Pepper
2 Cloves Garlic, minced
2 14 oz. Cans Stewed Tomatoes
3 Tbsp. Hotel-Pak Gold Creole Seasoning
1/4 Cup Dry Red Wine
2 Tbsp. Tomato Paste
1/2 Tsp. Dried Basil
1/2 Tsp. Dried Oregano
1/2 Tsp. Dried Thyme
1/8 Tsp. Cayenne Pepper
Black Pepper, to taste

Heat oil in a saucepan over medium heat. Add the onion, celery, green pepper and garlic and sauté until vegetables are tender. Add remaining ingredients and bring to a boil.
Reduce heat to low and simmer, uncovered, for about 30 minutes, until the sauce has thickened. Serve over Creole Meat Loaf. (See "Beef, Pork, Lamb and Veal.")

Makes 4 cups sauce. 

1 Cup Mayonnaise
3 Tbsp. Hotel-Pak Gold Key Lime Seafood Seasoning
3 Tbsp. Horseradish, drained
1 1/2 Tbsp. Lime Juice
1/2 Tsp. Grated Lime Zest
1/4 Tsp. Black Pepper
Hot Sauce, to taste

Whisk all ingredients together in a bowl and chill.
This sauce can be served in lieu of tarter sauce, with any fried seafood or as a dip for chicken wings.

1 Quart Heavy Cream
1/2 Cup Cream Sherry
1 Packet Hotel-Pak Gold Lobster Base, no MSG
1 Tbsp. Paprika
2 Tbsp. Sugar
1 Tsp. Cayenne Pepper

Roux (see recipe below)

Combine all ingredients in a heavy saucepan and bring just to a boil. Remove from heat and whisk in 3-4 Tbsp. Roux to thicken.
Serve sauce over sautéed lobster or shrimp.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.

3 Cloves Garlic
5 Whole Anchovies, or 2 Tbsp. Anchovy Paste
Juice of 1/2 Lemon
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Tbsp. Dry Mustard
1 Tsp. Worcestershire Sauce
1 Coddled Egg (see note)
1/2 Tbsp. Coarsely Ground Black Pepper
1/3 Cup Grated Romano Cheese

Note: Place egg in still hot water (180-200 degrees) for one minute, to coagulate the egg white.
To make dressing, place all ingredients in a food processor and blend 30 seconds on high speed.
Transfer to a bowl and chill.
When ready to serve, toss with romaine lettuce and additional Romano cheese, if desired.

2 Tbsp Hotel-Pak Gold World Famous Chicken Seasoning
1 Cup Mayonnaise
1/2 Cup Chili Sauce
1/3 Cup Horseradish
Juice from 1 Lemon
Hot Sauce, to taste

Mix all ingredients together in a bowl and chill.
Serve with conch fritters. (See "Appetizers.")

Note: This sauce also goes well with shrimp and/or scallops that have been sautéed in garlic,
butter and white wine and chilled.

  2 Cups Cooked Chicken, finely chopped
2 Tbsp. Hotel-Pak Gold Peppercorn Melange, crushed
4 Ounces Cream Cheese, softened
2 Tbsp. Milk
2 8-oz. Cans Refrigerated Crescent Dinner Rolls
1/4 Cup, plus 2 Tbsp. Butter, melted
1 1/2 Cups Crushed Croutons

In a medium bowl, blend cream cheese and milk until smooth.
Stir in the chopped chicken and peppercorns.
Separate crescent roll dough into triangles. Place 2-3 Tbsp. chicken mixture on each of
8 triangles, spreading to within 1/2 inch of edges. Moisten edges of dough with water.
Place the remaining eight triangles of dough on top, and press edges to seal.
Dip each sandwich in butter, then roll in the crushed croutons. Place on lightly greased baking sheets and bake at 350 degrees for 20-25 minutes or until lightly browned.

Makes 8 servings.

4 Skinless, Boneless Chicken Breast Halves
1 Sheet Frozen Puff Pastry
1 10-oz. Package Frozen Chopped Spinach, thawed and squeezed dry
1 Clove Garlic, minced
1 Tbsp. Hotel-Pak gold World Famous Chicken Spice
1 3-oz. Package Cream Cheese, softened
2 Tbsp. Pernod
4 Thin Slices Deli Ham

Egg Wash: Beat 1 Large Egg with 1-2 Tsp. Water

Thaw pastry 20-30 minutes.
Pound chicken breasts to 1/4-inch thickness. Combine spinach, garlic, chicken spice, cream cheese and Pernod. Top each chicken breast with one slice of deli ham and 1/4 of the spinach mixture.
Roll up chicken from narrow end, jelly-roll style.
On a lightly floured surface, roll pastry to a 14-inch square, then cut into four 7-inch squares. Arrange pastry squares on an ungreased baking sheet, with one corner of each square facing you (like a diamond).
Brush all edges with the egg wash.
Place the rolled-up chicken pieces horizontally on each diamond. Fold the bottom corner (facing you) over the chicken. Next, fold over the two side corners. Finally, take the top corner and fold it down so that the finish product resembles an envelope. Rush tops with the egg wash.
Bake at 375 degrees for 25 minutes, or until golden brown.

Serves 4.

2 Cups Water
1 Bay Leaf
1 Tbsp. Hotel-Pak Gold Cranberry Orange Spice
2 Lemon Slices
1 Pound Scallops
1 Cup Green Beans, but into 2-inch pieces, cooked & drained
1 Cup Yellow Beans, cut into 2-inch pieces, cooked & drained
1 8-oz. Can Red Kidney Beans, drained
4 Oranges, peeled and sectioned
1 Red, Yellow or Green Bell Pepper, seeded & thinly sliced
1 Small Red Onion, thinly sliced

In a medium saucepan, combine first 4 ingredients and bring to a boil. Add scallops and cook 3 minutes. Drain and cool.
In a large bowl, combine scallops with the remaining 6 ingredients. Add Orange Vinaigrette and toss lightly. Cover and chill at least 4 hours, stirring occasionally.

Orange Vinaigrette:
1/2 Cup Orange Juice
1/3 Cup White Wine Vinegar
1/3 Cup Oil
1 Clove Garlic, minced
2 Tbsp. Capers, drained
1 Tbsp. Dijon Mustard
1 1/4 Tsp. Dried Tarragon, crumbled
1/2 Tsp. Salt
1/4 Tsp. Pepper

Combine all ingredients and mix well.

Serves 4-6.

3/4 Cup Gorgonzola Cheese, crumbled
1/2 Cup Salad Oil
1/4 Cup Fresh Grapefruit Juice
2 Tbsp. Hotel-Pak gold Cranberry Orange Seafood Rub
1/2 Tsp. Seasoned Salt
1 Cup Sour Cream
6 Cups Fresh Spinach Leaves, washed, drained & broken into bite-size pieces
6 Oranges, peeled and sectioned
1/2 Cup Chopped Walnuts

Combine first 5 ingredients in a blender and process until smooth. Stir in sour cream. Cover and chill several hours to blend flavors.
When ready to serve, combine spinach, oranges, walnuts and salad dressing in a large bowl, and toss lightly.

Serves 6-8.

    2 Cups Cooked Brown Rice
3 Oranges, peeled and sectioned
1/2 Cup Raisins
1/2 Cup Chopped Scallions or Green Onions
1/2 Cup Sliced Celery
1/2 Cup Sliced Red Bell Pepper
1/2 Cup Sliced Water Chestnuts
1/4 Cup Toasted Sesame Seeds

In a large bowl, combine all ingredients and mix well. Serve chilled or at room temperature with Pungent Orange Dressing.

Pungent Orange Dressing:
1/3 Cup Fresh Orange Juice
1/4 Cup Vegetable Oil
2 Tbsp. Soy Sauce
2 Tbsp. Hotel-Pak Gold Cranberry Orange Spice

In a small bowl, combine all ingredients and mix well.

Serves 6.

Marinade:
1/2 Cup Oil
1/4 Cup White Wine Vinegar
1/4 Cup Chopped Green Onions
1 Clove Garlic, minced
2 1/2 Tsp. Ground Coriander
1/2 Tsp. Salt
1/8 Tsp. Pepper

2 Oranges, peeled and sliced
16-oz. Can Julienne Beets, drained
1/2 Cup Chopped Walnuts
2 Tbsp. Hotel-Pak Gold Pecan Pumpkin Spice W/ Brown Sugar & Butter
2 Heads Bibb Lettuce

In a medium bowl, combine the first 7 ingredients and mix well.
In a small bowl, combine the orange slices with half of the marinade mixture. Cover and chill overnight.
In another small bowl, combine the beets with the remaining marinade mixture. Cover and chill overnight.
When ready to serve, drain the oranges and the beets. Combine the oranges, beets and walnuts and serve over Bibb lettuce.

Serves 4-6.

 
8 Ounces Fresh Salmon, cooked and chilled overnight
& seasoned with Hotel-Pak Gold Tangerine Pepper W/ Herbs de Provence
4 Cups Cooked Pasta Shells
3 Pink Grapefruits, peeled and sectioned
1 Cup Sliced Celery
1/2 Cup Sliced Carrots
1/2 Cup Green Peas, cooked
1/2 Cup Chopped Parsley
1/4 Cup Chopped Green Onions
1/2 Cup Salad Oil
1/3 Cup Fresh Grapefruit Juice
2 Tbsp. White Vinegar
1 Tsp. Dried Dill Weed, crumbled
1 Tsp. Celery Seed
1/2 Tsp. Salt

Mixed Lettuces, such as Romaine, Green Leaf, Boston or Bibb
Garnish: Tomato Wedges and Parsley Sprigs
In a large bowl, combine pasta shells, grapefruit sections, celery, carrots, green peas, parsley
and green onions.
In a salad cruet, combine oil, grapefruit juice, vinegar, dill, celery seed and salt. Shake well.
Pour dressing over pasta mixture and toss well. Cover and chill at least 30 minutes, or up to 2 hours.
When ready to serve, break salmon into large pieces and fold into pasta mixture. Arrange mixed lettuces on 6 serving plates and spoon salad over the lettuce. Garnish each plate with tomato wedges and a parsley sprig.

Serves 6.

  4 Oranges, peeled and sliced
1/2 Cup Thinly Sliced Radishes
1/3 Cup Sliced, Pitted Black Olives
1/4 Cup Fresh Grapefruit Juice
1 Tsp. Hotel-Pak Gold Sweet Orange Habanero seasoning
Romaine Lettuce

In a shallow dish, arrange oranges, radishes and olives in a single layer. Combine grapefruit juice and cinnamon and pour over the orange mixture.
Cover dish with plastic wrap and chill 2-4 hours.
When ready to serve, arrange lettuce on 4 salad plates, and spoon salad mixture over the lettuce.

Serves 4.

  3Cups Shredded Red Cabbage
  3Cups Shredded Green Cabbage
1 Cup Chopped Pecans
1 Cup Chopped Apples
2 Tbsp. Hotel-Pak Gold Apple Butter Chop Rub  W/ Ameretto
4 Oranges, peeled and diced
3/4 Cup, plus 2 Tbsp. Bottled Slaw Dressing
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Honey

In a large bowl, combine cabbage, pecans, apples and oranges.
In a small bowl, combine slaw dressing, lemon juice and honey and blend well. Pour dressing over slaw and toss lightly. Cover and chill 1 hour.

Serves 6

2 Cups Broccoli Florets
1 Cup Thinly Sliced Carrots
1/2 Cup Thinly Sliced Red Bell Pepper
3 Cups Grapefruit Sections
1/2 Cup Fresh Grapefruit Juice
1 1/2 Cups Garbanzo Beans (chickpeas), drained
1/3 Cup Raisins
1 Cup Chopped Walnuts

In a medium saucepan, cook broccoli, carrots and red peppers in 1-inch boiling, salted water for 3 minutes. Drain and return vegetables to saucepan.
Add grapefruit sections, juice, beans and raisins and heat 1 minute.
Spoon mixture into a bowl, add walnuts and mix gently. Serve warm with dressing.

Wild Scallion Dressing:
1 Cup Plain Yogurt
1/4 Cup Mayonnaise
2 Tbsp. Chopped Scallions
1 Tbsp. Honey
1 1/4 Tsp. Ground Coriander
1 1/4 Tsp. Ground Ginger
2 Tbsp. Hotel-Pak Gold Onion Lovers Seasoning
3/4 Tsp. Salt

Combine all ingredients in a medium bowl and mix well.

Serves 4.

1 Pound Raw Shrimp, peeled, deveined and tails off
1/4 Cup Oil
2 Cloves Garlic, minced
2 Cups Green Beans cut into 1-inch pieces
1/3 Cup Fresh Grapefruit Juice
3 Tbsp. White Vinegar
3/4 Tsp. Crushed Fennel Seeds
2 Tbsp. Hotel-Pak Gold Cranberry Orange Seafood Seasoning
2 Cups Grapefruit Sections
1/2 Cup Sliced, Pitted Black Olives

Heat oil in a medium skillet. Add the garlic and sauté until golden. Add the beans, and cook 2-3 minutes, or until crisp-tender. With a slotted spoon, remove garlic and beans to a large bowl.
In the same skillet, add the shrimp and cook 2-3 minutes until done.
Remove shrimp and add to the garlic and beans.
Add grapefruit juice to the skillet. Stir in the vinegar, fennel seeds and Cranberry Orange Seasoning
Boil mixture, uncovered, until liquid is reduced to 1/3 cup.
Return garlic, beans and shrimp to the skillet. Add grapefruit sections and olives, and toss lightly.
Serve immediately.

Serves 4.

2 Pink Grapefruits, peeled and sectioned
2 Small Red Onions, thinly sliced and separated into rings
1 Pound Fresh Snow Peas, cooked and drained
1 16-oz. Can Artichoke Hearts, drained and cut into halves
Red Leaf Lettuce

Arrange grapefruit sections, onions, snow peas and artichoke hearts on 4 lettuce-lined serving plates. Serve dressing with salad.

Dressing:
3/4 Cup Oil
2 Tbsp. Hotel-Pak Gold Herbs de Provence W/ Lavender & Tarragon
1/3 Cup Tarragon Wine Vinegar
1 Clove Garlic, minced
1/2 Tsp. Salt
1/4 Tsp. Pepper

In a salad cruet, combine all ingredients and shake well.

Serves 4.

2 Skinless, Boneless Chicken Breasts
1/2 Cup Water
  2 Tbsp. Hotel-Pak Gold World Famous Chicken Seasoning 
1 1/2 Cups Uncooked Rotelle Pasta
1 Cup Green Peas, cooked and drained
1/2 Cup Pimiento, diced
2 Cups Grapefruit Sections
1/3 Cup Fresh Grapefruit Juice

Salad Dressing:
1/4 Cup Salad Oil
2 Tbsp. White Wine Vinegar
1 Clove Garlic, minced
1/2 Tsp. Ground Cumin
1/8 Tsp. White Pepper

In a medium skillet, bring water and chicken base to a boil. Arrange chicken breasts in a single layer in the skillet. Return broth to boiling, cover and cook about 10 minutes, or until chicken is cooked through. Drain chicken from the broth and cut into strips.
Cook pasta in lightly salted boiling water for 6-8 minutes or until al dente. Rinse with cold water and drain.
In a large bowl, combine chicken strips, pasta, peas, pimiento, grapefruit sections, juice & Chicken Seasoning
In a salad cruet, combine the salad dressing ingredients and shake well.
Pour salad dressing over the chicken mixture and toss lightly. Serve warm.

Serves 4.

3 Cups shredded cabbage, about 1/2 head
1/2 Cup shredded carrots
3/4 Cup drained crushed pineapple, 1 8oz. can
2 Tsp. red wine vinegar
1 Tbsp. Sugar
2/3 Cup mayonnaise
2 Tbsp. Hotel-Pak Gold Herbs De Provence W/ Lavender & Tarragon
Salt and pepper to taste

Combine all ingredients and chill 1 hour before serving.
Serves 4 - 6

2 New York Strip Steaks (8-10 oz. each)
 
Sauce Verde Sauce:
1/2 Cup Tomatoes, diced
1/3 Cup Olive Oil
2 Tbsp. Hotel-Pak Gold Butcher Block Garlic Lovers Seasoning
4 Anchovy Filets
1 Tbsp. Chopped Parsley
1 Tbsp. Chopped Onion
1 Tbsp. Minced Garlic
1 Tbsp. Capers, drained

Combine all sauce ingredients in a food processor and blend until smooth. Transfer mixture to a saucepan and simmer 3 minutes on medium-low heat.
Grill steaks to desired doneness and top with a generous serving of Sauce Verde.

 Serves 2.

1 Beef Brisket, 3-4 lbs.
3 Carrots, peeled and sliced
3 Celery Stalks, sliced
4 Onions, peeled and cut in half
2 Garlic Cloves, sliced
12 Peppercorns
1 Sprig Fresh Thyme
1 Bay Leaf

Combine all ingredients in a large saucepan and add enough water to cover (approx. 8 cups). Bring to a boil, reduce heat to low and cover. Simmer until meat is tender, 3-4 hours. Skim off froth from surface.
Slice beef across the grain. Arrange cooked vegetables and beef on a platter. Serve broth and Horseradish Sauce on the side.

Horseradish Sauce:

1/2 Cup Horseradish
1/2 Cup Mayonnaise
2 Tbsp. Hotel-Pak Gold Hickory Bacon Pork Rub

Stir ingredients together in a bowl. Chill until ready to use.

Serves 6.

1 Flank Steak (approx. 1 1/2 pounds)
2 Tbsp. Creole Seasoning (use prior to grilling)

 Marinade:
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Packet Hotel-Pak Gold Beef Base, no MSG

Whisk ingredients together and pour over steak. Marinate meat overnight in refrigerator.

Vegetable Mixture:
2 Tbsp. Hotel-Pak Gold Creole Seasoning
1 Large Red Bell Pepper, sliced
Large Yellow Bell Pepper, sliced
1 Medium Onion, sliced
3 Tsp. Capers, drained
2 Tbsp. Butter

Sauté peppers onions and capers in butter until just tender. Keep warm.
Remove steak from marinade and rub the meat with Creole seasoning. Grill to desired doneness, brushing occasionally with the marinade. Top steak with vegetable mixture and serve warm.

Serves 4.

2 Pounds Beef Tenderloin Tips
2 Medium Onions, finely chopped
1 Pound Mushrooms, sliced
1 Tbsp. Chopped Garlic
2 Tbsp. Butter
1 Cup Red Wine
1 Tbsp. Hotel-Pak Gold  Famous Hickory BBQ Seasoning
1 Cup Water

Roux (see recipe below)

1/2 Cup Sour Cream

In a saucepan, sauté the beef tips, onions, mushrooms and garlic in the butter until the beef is medium rare. Add the wine,
BBQ Seasoning and water. Thicken with 2-3 Tbsp. Roux. Stir in sour cream.

Serve over buttered noodles.

Serves 4-6.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.

3/4 Pound Beef Tenderloin, cut into 6 medallions
2 Tsp. Soy Sauce
4 ounces Gorgonzola cheese, crumbled
1/4 Cup Unsalted Butter, cut into bits
1/4 Cup Madeira Wine
2 Tbsp. Hotel-Pak Gold Garlic Lovers Butcher Block Seasoning.
1/2 Cup Water
Chopped Fresh Parsley, for garnish

Pound the beef medallions until they are 1/4-inch thick. Brush the soy sauce evenly over the medallions and top each with an equal amount of cheese.
Roll up each medallion to enclose the cheese. Arrange the beef rolls, seam sides down, in a baking pan. Sprinkle them with half of the butter and season with Garlic Lovers Spice.
Broil the beef under the broiler for about 3 minutes, or until the butter melts. Transfer the beef to a platter.
Add the wine, beef base and water to the pan and boil the mixture, stirring occasionally, until it is reduced by half. Return the beef to the pan and broil to desired doneness, about 4 minutes for medium-rare.
Transfer beef to the platter. Whisk the remaining butter into the pan, and drizzle the sauce over the beef.
Garnish the beef with chopped parsley.

Serves 6.

4 Pounds Short Ribs cut into 2-inch cubes
 Tbsp. Oil
1/4 Cups Orange Juice
2 Tbsp. Hotel-Pak Gold Cranberry Orange Spice
1/2 Cups Water
3/4 Tsp. Ground Cinnamon
3/4 Tsp. Ground Allspice
1/4 Tsp. Ground Cloves
1/4 Tsp. Pepper
1 11-oz. Package Mixed Dried Fruit
2 Tbsp. Cornstarch
1/4 Cup Orange Juice
 2 Oranges, peeled and sectioned

In a large pot, heat oil over medium-high heat. Brown meat well on all sides,
cooking only a few pieces at a time. Drain off fat.
Add next 7 ingredients and bring to a boil. Cover, reduce heat and simmer 1 hour 45 minutes. Skim off fat.
Add dried fruit and mix well. Cover and cook an additional 45 minutes, or until meat is very tender.
Skim off fat again, if necessary.
In a small bowl, combine cornstarch and 1/4 cup orange juice.
Add to the stew and stir until the sauce is thickened and bubbly.
When ready to serve, add the orange sections and heat until warm.

Serves 6-8.

1 4-lb. Pot Roast (Brisket, Top or Bottom Round)
3 Tbsp. Oil
2 Celery Stalks, diced
2 Large Onions, diced
2  Tbsp. Hotel-Pak Gold  Tangerine Pepper
1 1/2 Cups Water
2 Cups Fresh Orange Juice
2 Cloves Garlic, minced
1/2 Tsp. Dried Thyme
1/2 Tsp. Ground Coriander
1/4 Tsp. Ground Cinnamon
1/8 Tsp. Ground Cloves
1 Orange, thinly sliced

Sprinkle meat with Tangerine Pepper, to taste. In a large pot, heat oil over medium-high heat. Add meat and brown on all sides. Remove meat from pot and keep warm.
Add the celery and onions to the pan drippings and sauté until golden. Return the roast to the pot, and add the next 8 ingredients. Cover and simmer for 2 1/2 to 3 hours, or until meat is tender. (Meat should be turned occasionally during cooking.)
Remove meat from broth and place on a cutting board. Slice meat into 1/4-inch slices and arrange on a platter. Skim fat from broth and strain broth over the meat.

Garnish the platter with orange slices.

Serves 6.

1 2-lb. London Broil
  4 Tsp. Hotel-Pak Gold Peppercorn Melange
2 Tsp. Coarse Salt
3 Tbsp. Dijon Mustard
2 Tbsp. Butter, room temperature
1 Cup Italian Parsley, chopped
Additional Fresh Parsley, for garnish

Coarsely grind peppercorns and transfer to a bowl. Mix in the salt. In a separate bowl, whisk the mustard, butter and parsley to blend.
Rub mustard mixture over the meat, then roll the meat in the peppercorn mixture.
Place meat on a rack set in a shallow baking pan. Roast at 450 degrees, until meat is cooked to desired doneness (about 35 minutes for rare). Transfer to a cutting board and let stand 10 minutes.
Slice meat and arrange on a platter. Surround with additional fresh parsley, and serve with Mustard and Horseradish Sauce.

Mustard and Horseradish Sauce:

1 Cup Sour Cream
3 Tbsp. Dijon Mustard
2 Tbsp. Horseradish
Whisk all ingredients together until smooth. Refrigerate until ready to serve.

Serves 6.

4 Pork Chops
Salt and Pepper, to taste
3 Tbsp. Olive Oil
1 Tsp. Butter
1/3 Cup Minced Shallots
1/2 Cup Balsamic Vinegar
4 Tbsp. Hotel-Pak Gold Herbs de Provence with Tarragon & Lavender
2 Tsp. Hot Sauce

Rub pork chops with Herbs de Provence, salt and pepper.
Heal oil in a large skillet over medium-high heat. Add pork chops and cook 3 minutes on each side. Lower heat and cook 5 more minutes, or until meat is cooked through. Transfer pork chops to a serving platter.
Melt butter with the pan drippings and add the shallots. Sauté for 3 minutes, or until the shallots are tender. Add the vinegar, pork base and hot sauce, and simmer until the liquid is reduced by half.
Pour sauce over the pork chops and garnish with fresh parsley.

Serves 4.

1 1/2 Pounds Hot Sausage Links (Chorizo, Andouille)
1/4 Cup Olive Oil
1 Medium Onion, finely chopped
1 1/2 Cups Finely Chopped Celery
1 Red Bell Pepper, finely chopped
2 Tbsp. Chopped Garlic
2 Tbsp. Hotel-Pak Gold Wildfire Seasoning
2 Cups Water
2 Cans Red Beans, undrained
Hot Sauce, to taste

Roux (see recipe below)

In a large saucepan, sauté the sausage links in olive oil. Remove the cooked meat to a separate bowl and refrigerate until the sausage is cool enough to slice.
Add the onion, celery, red pepper and garlic to the reserved pan drippings
and sauté until the vegetables are tender.
Slice the chilled sausage. Add it back to the saucepan, with the Wildfire Seasoning, water, red beans and hot sauce. Bring just to a boil. Lower heat and thicken with 2-3 Tbsp. Roux.
Serve ragout over yellow rice.

Serves 4-6.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is a light brown. Roux can be refrigerated up to six months.

1 Boneless Pork Loin (3-4 lbs.)
4 Garlic Cloves, cut into slivers
1 Tbsp. Fresh Rosemary
1 Tbsp. Fresh Sage
Salt and Pepper, to taste
1/4 Cup Orange Marmalade
1/4 Cup Fresh Orange Juice
4 Tbsp. Hotel-Pak Gold Cranberry Orange Spice
1 Cup Water
1/4 Cup Grand Marnier

Cut 1-inch pockets into the fat top of the roast. Stuff pockets with garlic and herbs. Salt and pepper the meat on all sides, and place the meat in a roasting pan. Roast at 350 degrees until a meat thermometer inserted in the center reaches 160 degrees.
Combine marmalade, orange juice and Cranberry Orange Spice. Brush over the meat. Roast 15 minutes more, until the internal temperature of the roast reaches 175 degrees. Remove meat from the roasting pan and place on a cutting board. Slice meat into 1/2-inch portions.
Add the pork base, water and liqueur to the roasting pan and whisk until smooth. Simmer until thickened, about 5 minutes. Drizzle sauce over pork slices.

Serves 4-6.

1 1/4 Pounds Lean Ground Beef
1 1/4 Pounds Ground Pork
3 Large Eggs
1/4 Cup Dry Breadcrumbs
3 Tbsp. Worcestershire Sauce
2 Tsp. Hotel-Pak Gold Creole Seasoning
1 Tsp. Dried Basil
1 Tsp. Dried Oregano
1/2 Tsp. Dry Mustard
1/2 Tsp. Ground Turmeric
1/2 Tsp. Black Pepper
1/4 Tsp. Cayenne Pepper
1 Tbsp. Oil
2 Celery Ribs, finely chopped
1 Onion, finely chopped
1 Clove Garlic, finely chopped
1/2 Cup Chili Sauce

Heat the oil in a skillet. Add the celery, onions and garlic and sauté until the vegetables are tender. Using a slotted spoon, transfer the vegetables to a large bowl.
Add the ground beef, pork, eggs, breadcrumbs and seasonings to the bowl and mix well. Transfer mixture to a baking pan and shape into a loaf. Brush with the chili sauce.
Bake meat loaf at 375 degrees for 50-60 minutes, or until juices run clear when meat is pierced with a fork. Top with Creole Sauce. (See "Sauces and Salad Dressings.")

Serves 4-6.

1 1/4 Pounds Pork Tenderloins
2 Tbsp. Oil
2 Tbsp. Unsalted Butter
2 Tbsp. Chopped Onions
2 Tbsp. Chopped Shallots
1/2 Cup Dry White Wine
3 Tbsp. Hotel-Pak Gold Key Lime Spice
2 Cups Water
1 Cup Whipping Cream
  4 Tbsp.Key Lime Juice

In a large ovenproof skillet, heat oil over high heat. Add pork and brown on all sides, turning frequently. Transfer skillet to the oven and roast the pork at 400 degrees until cooked through, 15-20 minutes.

While the pork is roasting in the oven, melt the butter in another large skillet over medium heat. Add the onions and shallots and sauté 3-5 minutes, or until soft. Add the wine and boil until the liquid is reduced by half, stirring occasionally, about 5 minutes. Add the Key Lime Spice and water and boil until the liquid is reduced to 6 tablespoons, stirring frequently, 12-15 minutes. Add the whipping cream and boil until sauce is reduced to 1 cup, stirring frequently, 7-8 minutes.
Mix in the key lime juice and season sauce with salt and pepper to taste.
Cut pork diagonally into 1/4-inch slices. Spoon sauce onto plates. Fan pork slices on top of the sauce, and garnish each plate with a sprig of fresh rosemary, if desired.

Serves 4.

1 Pork Loin Roast with Ribs (4-5 lbs.)
5 Garlic Cloves
2 Tbsp. Grated Orange Peel
2 Tbsp. Hotel-Pak Gold Cuban Rum Spice
1 Tbsp. Dried Oregano
2 Tsp. Salt
12 Whole Black Peppercorns
2 Cups Fresh Orange Juice, divided
1/2 Cup Fresh Lemon Juice

Combine garlic, orange peel, oregano, Cuban Rum Spice, salt and peppercorns in a food processor, and blend until finely chopped. Add 1/2 cup orange juice and process until blended.
Using a small sharp knife, pierce pork roast all over. Rub the garlic mixture over the meat. Place the roast in a large Dutch oven, cover and let stand at room temperature for1 hour.
Combine remaining 1 1/2 cups orange juice and lemon juice in a small bowl, then pour the liquid around the pork. Cover the pot and roast the meat at 350 degrees for 1 hour 20 minutes, basting occasionally.
Transfer pork to an ovenproof skillet or baking sheet, reserving the pan juice in the Dutch oven. Increase the oven temperature to 400 degrees. Roast the pork, uncovered, until brown and a thermometer inserted into thickest part registers 160 degrees, about 30 minutes.
Remove pork roast from oven, cover loosely with foil, and let stand 10 minutes.
Bring pan juices to a boil and cook until liquid is reduced to 3/4 cup, about 7 minutes.
Slice pork between ribs and serve with sauce.

Serves 6.

4 Veal Cutlets (6-8 oz. each)
1 1/2 Cups Chopped Onion
1 1/2 Cups Chopped Green Onion
1 Cup Olive Oil
1/2 Cup Fresh Orange Juice
1/2 Cup Soy Sauce
1/4 Cup Fresh Lemon Juice
1/4 Cup Fresh Thyme Leaves
1 Tbsp. Fresh Ginger, peeled and minced
1 Tsp. Ground Nutmeg
1 Tsp. Ground Allspice
1 Tsp. Ground Cinnamon
2 Tbsp. Hotel-Pak Gold Caribbean Jerk Seasoning
1/2 Scotch Bonnet Pepper, or 1 Serrano Chili
1 Tsp. Salt
1/2 Tsp. Ground Black Pepper

Pound veal cutlets between two sheets of wax paper.
Combine all remaining ingredients in a food processor and puree until mixture is a smooth paste. Spread mixture evenly over veal cutlets.
Place meat in a large glass dish; cover and chill at least 6 hours or overnight.
Remove veal from marinade. Grill over medium-high heat, turning occasionally, until done.

Serves 4.

1 Leg of Lamb Roast (approx. 4 1/2 lbs.)
3 Bunches Small Thin Carrots, peeled
3/4 Pound Small White Onions, peeled and halved lengthwise
3 Bacon Slices, chopped
2 Garlic Cloves, thinly sliced
1/4 Cup Fresh Rosemary Sprigs
2 Tbsp. Hotel-Pak Gold Apple Butter Chop Rub
1/4 Cup Water
1 Tbsp. Fresh Parsley, chopped
Fresh Rosemary & Parsley Sprigs, for garnish

Combine carrots and onions in a large roasting pan, and sprinkle with bacon.
With a paring knife, make shallow slits in the lamb roast, about 1 inch apart. Insert a slice of garlic and a sprig of rosemary into each opening. Season lamb with salt and pepper and Apple Butter Chop Rub. Place roast on top of the vegetables. Roast lamb and vegetables for 1 hour 20 minutes, or until a meat thermometer inserted in the lamb reaches 160 degrees. Transfer lamb to a platter and let stand 15 minutes.
Pour off fat from roasting pan. Add 1/4 cup water to the vegetables and cook over high heat, stirring to loosen brown bits, until most of the liquid is evaporated. Toss the vegetables with parsley.
Arrange vegetables on a platter with the lamb. Garnish with additional rosemary and parsley sprigs.

Serves 6.

4 Lamb Chops, 3/4-inch thick
1/2 Tsp. Fresh Rosemary, chopped
1/4 Tsp. Fresh Thyme, chopped
Tbsp. Olive Oil
1/4 Cup Minced Shallots
1/3 Cup Balsamic Vinegar
2 Tbsp. Hotel-Pak Gold Herbs de Provence w/ Tarragon & Lavender
1 Cup Water
1 Tbsp. Butter

Rub lamb chops with rosemary, thyme, and salt and pepper to taste.
In a large skillet, heat oil over high heat. Add lamb chops and cook 3 minutes per side for medium-rare. Transfer chops to a serving plate and keep warm.
Add shallots to skillet and cook 1 minute. Stir in vinegar, chicken base and water, and cook until liquid is reduced by half, about 5 minutes. Remove from heat and swirl in the butter. Pour sauce over lamb chops. Garnish with rosemary sprigs.

Serves 4.

2 Pork Tenderloins (12 oz. each)
2 Tsp. Salt
1 Tbsp. Hotel-Pak Gold Cracked Peppercorn Melange
2 Tbsp. Chili Powder
 Tbsp. Olive Oil

Sauce:
2 Cups Canned Unsweetened Pineapple Juice
1/2 Cup White Vinegar
2 Tbsp. Finely Chopped Canned Chipotle Peppers
2 Tbsp. Fresh Lime Juice
Tbsp. Chopped Fresh Oregano
Salt and Ground Black Pepper

In a medium saucepan, combine pineapple juice, vinegar and chipotles. Bring to a boil over high heat. Reduce heat to low and simmer until mixture is thick enough to coat the back of a spoon, 30-40 minutes. (Stir often to prevent the mixture from burning.)
Remove pan from the heat, stir in the lime juice, oregano, and salt and pepper to taste.
While the sauce is simmering, pre-heat the oven to 400 degrees. In a small bowl, combine the salt, Cracked Peppercorn Melange and chili powder. Rub mixture over the tenderloins.
In a large ovenproof skillet, heat the oil over high heat. Add tenderloins and brown well on all sides, 4-5 minutes. Transfer skillet to the oven and roast meat until the internal temperature reaches 160 degrees, 12-15 minutes. Remove skillet from the oven and allow to rest for 5 minutes.
Carve pork into thin slices and serve with the sauce.

Serves 6.

 
2 Pork Tenderloins (3/4 lb. each)
3 Cloves Garlic, minced
4 Small Onions, cut into quarters
1/4 Cup Butter, divided
1 Tbsp. Fresh Rosemary, chopped
2 Tbsp. Oil
1 1/2 Cups Water
 2 Tbsp.Hotel-Pak Gold Apple Butter Chop Rub
1/2 Cup Madeira Wine
3 Tbsp. Flour

Place tenderloins in a roasting pan. Season with salt and pepper to taste, and sprinkle with minced garlic. Arrange onions around the pork. Melt 1 Tbsp. butter and combine with rosemary and oil. Drizzle mixture over pork and onions. Roast at 325 degrees for 45 minutes to 1 hour, until tenderloins are cooked through.
Remove tenderloins and onions from roasting pan. Deglaze pan with the water and heat to boiling. Add Apple Butter Chop Rub and Madeira wine. Whisk in the flour and remaining butter. Heat to boiling, whisking constantly until sauce is thickened. Season to taste with salt and pepper.
Slice tenderloins into 1-inch sections. Serve with onions and sauce.

Serves 6.

1 Boneless Pork Loin Roast, trimmed and tied (1 1/2 to 2 lbs.)
1 Pound Green & Yellow Bell Peppers, seeded & cut into 1-inch strips
2 Cups Cherry Tomatoes
3 Tbsp. Garlic Lovers Seasoning
3 Tbsp. Olive Oil, divided
3 Tsp. Fresh Chopped Rosemary, divided
2 Tsp. Grated Lemon Peel, divided
1/2 Tsp. Salt, divided
1/4 Tsp. Ground Pepper, divided
3 Tbsp. Fresh Lemon Juice

Combine bell peppers, tomatoes and Garlic Lovers Seasoning in a large bowl. Add 1 1/2 Tbsp. olive oil,
1 1/2 Tsp. rosemary, 1 Tsp. lemon peel, 1/4 Tsp. salt and 1/8 Tsp. pepper. Toss well.
Set pork in a heavy large roasting pan, and rub with remaining rosemary, lemon peel, salt and pepper. Drizzle with remaining oil. Spoon vegetables around pork.
Roast at 400 degrees for 30 minutes. Turn pork and gently stir vegetables. Cook pork
30 minutes more for medium. Sprinkle lemon juice over pork and vegetables, and let stand 5 minutes.
Cut pork into 1/8-inch slices, and arrange slices in an overlapping pattern on a platter. Spoon vegetables and juices around and over the pork.
Serve with French bread, if desired.

Serves 6.

 
1 1/2 Pounds Veal Scallops
2 Tbsp. Butter
1 1/2 Tbsp. Brandy
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1 Packet Hotel-Pak Gold Beef Base, no MSG
3 Cups Water
1/2 Cups Whipping Cream
1 3/4 Cups Crumbled Gorgonzola Cheese
Chopped Fresh Parsley, for garnish

In a large skillet, melt butter over high heat. Season veal scallops with salt and pepper. Working in batches, add veal to skillet and sauté until just golden brown, about 2 minutes per side.
Transfer veal to a platter and tent with foil to keep warm.
Add brandy to skillet, and bring to a boil, scraping up any browned bits. Add chicken base, beef base and water, and boil until liquid is reduced to 1 cup, about 10 minutes. Add whipping cream and boil until sauce is slightly thickened, about 12 minutes. Reduce heat to medium-low. Add cheese and whisk until melted. Simmer until thickened to a sauce consistency, about 8 minutes. Season sauce with salt and pepper to taste.
Spoon sauce over veal. Sprinkle with fresh parsley and serve.

Serves 4.

 
1 3-Bone Veal Rib Roast, well trimmed (2 lbs.)
2 Tbsp. Minced Orange Peel
2 Tbsp. Minced Garlic
2 Tsp. Minced Fresh Rosemary
1 Tbsp. Unsalted Butter
1 Packet Hotel-Pak Gold Beef Base, no MSG
1 Packet Hotel-Pak Gold Chicken Base, no MSG
2 Cups Water
2/3 Cup Fresh Orange Juice
1/3 Cup Dry White Wine
1 Fresh Rosemary Sprig

Rub veal with orange peel, garlic and rosemary. Wrap tightly in plastic and refrigerate overnight.
Place roast on rack in roasting pan. Season with salt and pepper, and dot with butter. Roast at 425 degrees for 30 minutes. Reduce oven temperature to 375 degrees and continue roasting until meat thermometer inserted into center of veal registers 155 degrees, about 45 minutes longer.
While the veal is roasting, combine beef base, chicken base, water, orange juice, wine and rosemary sprig in a heavy saucepan. Boil until liquid is reduced to 1 cup, about 25 minutes.
Remove veal roast and rack from roasting pan. Stir broth mixture into juices in the roasting pan, and bring to a boil over medium-high heat, scraping up browned bits. Return mixture to the saucepan and boil until reduced to 1/2 cup, about 5 minutes.
Slice roast and serve with the sauce.

Serves 2.

6 Slices Veal Top Round (2 oz. each)
All Purpose Flour, seasoned with salt and pepper
2 Large Eggs, beaten lightly
2 Tbsp. Oil
1 Tsp. Minced Shallots
1/4 Cup, plus 2 Tbsp. Medium-Dry Sherry
1 Tbsp. Fresh Lemon Juice
2 Tbsp. Unsalted Butter
2 Tsp. Fresh Parsley, minced

Pound veal slices between layers of plastic wrap until 1/8-inch thick. Dredge veal in flour, shaking off excess. Dip in eggs, letting excess drip off.
In a large skillet, heat 1 Tbsp. oil over medium-high heat and sauté veal in batches until golden, about 1 minute per side, adding remaining oil as necessary. Transfer veal as cooked to a platter.
Add shallots and sherry to skillet. Ignite carefully, and reduce heat to medium-low. Cook mixture, stirring constantly, until flames go out. Whisk in lemon juice and butter until butter is melted.
Pour sauce over veal and sprinkle with parsley.

Serves 2.

2 Veal Loin Chops (8-oz. each)
1/2 Tsp. Paprika
Flour
1 Tbsp. Unsalted Butter
1 Tbsp. Olive Oil
1/2 Cup Finely Chopped Onion
2 Garlic Cloves, crushed
1/4 Cup Port Wine
1/2 Cup Crème Fraiche (or heavy cream)

Sprinkle veal chops with the paprika and salt and pepper to taste.
Dredge chops in the flour, shaking off any excess.
In a heavy skillet, heat the butter and oil over medium-high heat. Sauté the veal chops for 2 minutes on each side. Reduce the heat to low, stir in the onion and garlic, and cook the chops, covered,
for 10 minutes on each side.
Transfer the chops to a cutting board. Cover loosely with foil and let stand for 15 minutes. Add the wine and crème fraiche to the cooking juices in the skillet. Whisk over medium-high heat until sauce thickens.
Season with salt and pepper.
Return veal chops to the skillet and simmer until warm.

Serves 2.

1 1/2 Pounds Veal Scallops (each 1/8-inch thick)
All Purpose Flour, seasoned with salt and pepper
2 Tbsp. Olive Oil
3 Tbsp. Unsalted Butter, divided
3 Tbsp. Fresh Lemon Juice
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1 Cup Water
1 6-oz. Jar Marinated Artichoke Hearts, drained and rinsed

Dredge veal scallops in the flour, shaking off any excess.
Cut artichoke hearts lengthwise into 1/4-inch slices.
In a large skillet, heat the oil and 2 Tbsp. butter over medium-high heat. Sauté the veal in batches for 45 seconds on each side, or until golden. Transfer the veal as it is cooked to a heated platter and keep warm.
To the skillet, add the lemon juice, chicken base and water, and simmer the mixture, stirring and scraping up the browned bits, for 2 minutes. Strain the mixture through a fine sieve into a small saucepan.
Add the artichokes to the skillet and simmer the sauce for 2 minutes. Remove pan from the heat and swirl in the remaining 1 Tbsp. butter. Season the sauce with salt and pepper to taste.
Divide the veal scallops among 4 heated plates. Top lightly with the sauce.

Serves 4.

4 Veal Loin Chops (6 oz. each)
5 Tbsp. Butter, divided
3/4 Cup Fresh Orange Juice
1/2 Cup Dry White Wine
1/4 Cup Minced Shallots
2 Tbsp. Minced Orange Peel, divided
1/4 Cup Whipping Cream
1 Cup Chopped Tomato, peeled and seeded
1/4 Cup Fresh Basil, thinly sliced
2 Tbsp. Hotel-Pak Gold Caribbean Jerk Seasoning
Fresh Basil Sprigs, for garnish

In a small saucepan, combine orange juice, wine, shallots and 1 Tbsp. orange peel. Boil until mixture is reduced to 3 tablespoons, about 10 minutes. Add whipping cream and boil 1 more minute. Set sauce aside.
In a large skillet, melt 1 Tbsp. butter over medium heat. Season veal with salt and pepper, and sauté until just cooked through, about 4 minutes per side. Transfer veal to plates and keep warm.
Reheat sauce over low heat. Whisk in remaining butter, and stir in tomato, basil, jerk seasoning and remaining orange peel. Season to taste with salt and pepper.
Ladle sauce over veal. Garnish with basil sprigs.

Serves 4.

1 Pound Andouille Sausage
6 Ounces Bacon, cut into 3/4-inch squares
1 Large Onion, sliced
1 Large Carrot, peeled and sliced
1 Pound Sauerkraut, drained and rinsed
Packet Hotel-Pak Gold Chicken Base, no MSG
1 Cup Water
1/2 Cup Dry White Wine
1/4 Cup Gin
2 Bay Leaves

Halve sausage lengthwise. In a large saucepan, cook sausage and bacon over medium-high heat until browned and fat is rendered, turning occasionally, 10 minutes. Transfer sausages and bacon to a platter.
Pour off pan drippings, reserving 3 tablespoons. (Rinse saucepan if necessary.) Return reserved drippings to pan and heat over low heat. Mix in onion and carrot, and cover and cook until onion is translucent, stirring occasionally, about 10 minutes. Mix in sauerkraut; cover and cook 10 minutes.
Add chicken base, water, wine, gin and bay leaves.
Return sausages and bacon to saucepan. Bring to a boil, reduce heat, then cover and simmer 45 minutes.
Season mixture with salt and pepper. Increase heat and boil, uncovered, until almost all liquid evaporates, about 10 minutes. Discard bay leaves.
Serve sausage and kraut with Cajun Dijon mustard.

Serves 2.

4 New York Strip Steaks (10-12 oz. each)
1 Cup Hotel-Pak Gold Kansas City Steak Seasoning
Olive Oil

Grill steaks over mesquite wood chips until almost done.
Remove from heat and brush olive oil on both sides of each steak.
Generously sprinkle steak seasoning on both sides of each steak. Return steaks to the grill to finish cooking.

Serves 4.

4 New York Strip Steaks (10-12 oz. each)
1/2 Cup Hotel-Pak Gold Kansas City Steak Seasoning
3 Tbsp. Butter
1/3 Cup Brandy

Mock Creole Sauce:
1 12-oz. Jar Spaghetti Sauce
1/3 Cup Sugar
1/3 Cup Hotel-Pak Gold Herbes de Provence
1 Tbsp. Basil
2 Bay Leaves
Chopped Green Onions, for garnish

In a saucepan, combine all sauce ingredients and cook over medium heat for 10-15 minutes. Sprinkle both sides of each steak with the steak seasoning. In a very hot skillet, melt the butter until almost smoking. Add the steaks and cook for 1 minute on each side.
Carefully add the brandy to the skillet. (It may flame, but this is OK.) Lower heat, add the sauce and cook for 5-8 minutes, or until steaks are cooked to desired doneness.
Place steaks on a platter and spoon the sauce on top. Garnish with green onions.
 
Serves 4.

1 lb. boneless pork loin, cut into small strips
1/2 lb. pound okra
Juice of 2 limes
1 tbsp. olive oil
1 large red bell pepper, diced
1 medium onion, diced
2 cloves garlic, minced
1 cup diced canned tomatoes
1 packet Hotel-Pak Gold chicken base
1 Tbsp. ground black pepper
2 cups seasoned cooked yellow rice

Slice the okra 1/2 thick and place in a self sealing bag. Add the lime juice and marinate 30 minutes.
In a large skillet cook the pork in hot oil until lightly browned.
Add the bell pepper, onion, tomatoes, garlic, chicken base and the black pepper.
Stir well, cover and simmer 15 to 20 minutes or until okra is tender.
Serve over the yellow rice with fried plantains if desired.
Serves 4.

 

  1 Whole Chicken, cut up
4 Tbsp. Butter
2 Tbsp. Olive Oil

In a heavy skillet, melt butter and olive oil over medium-high heat. Pan fry chicken on all sides until done. Remove chicken from pan and keep warm.

Vegetable Sauce:

1 Large Onion, coarsely chopped
1 Tsp. Minced Garlic
1 Green Pepper, sliced
1 Cup Celery, coarsely chopped
1 Cup Frozen Mixed Vegetables, thawed
8 Small New Potatoes, cooked
1 Tsp. Fresh Parsley, finely chopped
1 Tsp. Fresh Basil, finely chopped
1 Bay Leaf (whole)
1 Packet Hotel-Pak Gold Beef Base, no MSG
1/2 Cup Water
1/2 Cup Red Wine

Roux (see recipe below)

Sauté onions and garlic in the pan drippings until soft. Add green pepper, celery, mixed vegetables, potatoes, parsley, basil, bay leaf and beef base. Stir in water and red wine.

Simmer until vegetables are cooked al dente. Remove bay leaf and thicken sauce with
2-3 Tbsp. Roux. Spoon sauce mixture over cooked chicken.

Serves 4.

Roux: In a heavy saucepan, bring 1/2 lb. margarine to a boil. Lower heat and add 1/2 lb. flour. Cook 10 minutes, stirring frequently, until roux is light brown. Roux can be kept refrigerated up to six months.

4 Boneless, Skinless Chicken Breasts
1 Tbsp. Coarse Black Pepper
2 Tbsp. Butter
1 Tbsp. Olive Oil
1/2 Cup Sliced Red Peppers
1/2 Cup Minced Shallots
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1/2 Cup Dry Vermouth
1 Cup Heavy Cream
2 Tbsp. Dijon Mustard

Sprinkle chicken breasts with pepper. In a heavy skillet, melt butter and olive oil over medium heat and fry chicken until nicely browned, about 5 minutes. Remove chicken breasts from pan and keep warm.
Add the red peppers and shallots and sauté over medium heat about 4 minutes. Add the chicken base, vermouth, heavy cream and mustard and simmer until the sauce thickens. Lower heat, add the cooked chicken and simmer an additional 3-5 minutes, or until heated through.

Serves 4.

1 Pound Boneless, Skinless Chicken Breasts, cut in small strips
1/4 Cup Peanut Oil, flavored with a touch of Sesame Oil
4 Green Onions cut in 1/2" sections
1 Red Pepper cut in thin slices
1 Tbsp. Minced Garlic
1/3 Cup Soy Sauce
1/3 Cup Orange Juice
1/3 Cup Brown Sugar
1 Tbsp. Ginger
1 Tbsp. Cayenne Pepper
2 Florida Oranges, peeled and sectioned
1/2 Cup Sliced Almonds

The day before serving, pan fry the chicken strips in the peanut oil until lightly browned. Refrigerate the cooked chicken overnight.

In a heavy skillet or wok, sauté the next 8 ingredients until the vegetables are just done. Add the cooked chicken, orange sections and sliced almonds and continue to stir-fry until the chicken is warm. Serve over rice.

Serves 4.

4 Boneless, Skinless Chicken Breasts (6 oz. each)
 2 Cups Orange Juice
2 Packets Hotel-Pak Gold Chicken Base, no MSG
1 1/2 Cups Water
4 Scallions, chopped
3 Tbsp. All-Purpose Flour
2 Bunches Watercress
2 Oranges, peeled & sectioned

In a saucepan, combine orange juice, chicken base, water and scallions.
Simmer on medium-high heat for 2 minutes.
Place chicken breasts in the poaching liquid and simmer for 20-30 minutes, or until chicken is tender. Remove chicken from the broth and place on a platter. Cover and keep warm.

Sauce:
Blend 1 cup poaching liquid with the flour until smooth. Bring remaining poaching liquid to a boil. Slowly whisk flour mixture into the liquid. Bring to a boil and cook until thickened.
In a large saucepan, heat 8 cups water to boiling.
Place watercress in water just long enough to heat, about 15 seconds. Drain.
Arrange watercress on 4 serving plates as a bed for the chicken. Arrange the chicken breasts on the watercress and spoon the sauce over the chicken. Garnish with orange sections.

Serves 4.

1 Whole 12 - 14 pound turkey
5 Gallons Peanut Oil

Injecting Liquid:
6 ounces Hotel-Pak Gold Cajun Deep Fried Turkey Seasoning, no MSG
Mix together with 8 ounces warm water to make a thin sauce.

Remove giblet packets from turkey and save for another use. Rinse turkey thoroughly and pat dry inside and out. Using a poultry injector, inject sauce into various parts of the meat, concentrating on the breast areas.

Deep-fry turkey, as follows:

Heat peanut oil to 300 degrees.
Using the lowering hook, lower turkey very slowly into the oil to avoid bubbling up.
Deep fry turkey 3-5 minutes.
Lower heat to 275 degrees and fry about 45 minutes more, or until a meat thermometer reaches 160 degrees.
(Crust should be golden.)

4 Turkey Breast Tenderloins (3/4 lbs. Each)

Marinade:
1Cup Olive Oil
6 Garlic Cloves, minced
2 Tsp. Dried Thyme, crumbled
1 Tsp. Dried Oregano, crumbled
1/8 Tsp. Cayenne Pepper

Sauce:
6 Red Peppers
6 Garlic Cloves, finely chopped
1/3 Cup Slivered Blanched Almonds, toasted
1 Tbsp. Grated Lemon Peel
1/4 Tsp. Cayenne Pepper
1/2 Cup Olive Oil

Place turkey tenderloins in a shallow baking dish. Mix marinade ingredients together and pour over the turkey, turning to coat. Cover and chill 4 hours.
Halve the red peppers lengthwise and discard the seeds. Place peppers skin side up on a broiler pan, and broil until the skins are blackened. Transfer peppers to a paper bag and seal. Let stand about 10 minutes to steam. Peel the peppers and cut into large pieces.
Combine the peppers, chopped garlic, almonds, lemon peel and cayenne pepper in a blender and blend until smooth. Gradually blend in 1/2 cup oil. Season mixture with salt and pepper to taste. Pour sauce into a bowl; cover and refrigerate. (When the turkey is ready to be cooked, remove the red pepper sauce from the refrigerator and bring to room temperature.)
Remove turkey from the marinade and season with salt and pepper. Reserve the marinade for basting. Grill the meat over medium heat for 15-20 minutes, turning occasionally and basting with the marinade.
Transfer the meat to a cutting board; cover with foil and let stand about 5 minutes. Cut the turkey crosswise into slices and arrange on a platter. Serve, passing sauce separately.

Serves 6-8.

6 Skinless, Boneless Chicken Breast Halves
1/4 Cup Butter
2 Tbsp. Dry Vermouth
2 Tbsp. Lemon Juice
2 Tsp. Grated Lemon Peel
3/4 Cup Whipping Cream
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1/2 Cup Water
1/2 Cup Grated Parmesan Cheese, divided
Chopped Fresh Parsley
Lemon Wedges

Lightly pound chicken breasts to 1/2-inch thickness. Season chicken with salt and pepper.
In a large skillet, melt butter over medium-high heat. Add chicken breasts and sauté just until cooked through, 3-5 minutes per side. Remove chicken from skillet; cover and keep warm.
To the skillet, add the vermouth, lemon juice and lemon peel and boil 1 minute, scraping up any browned bits. Add the whipping cream, chicken base and water, and boil until mixture is reduced to a sauce consistency. Stir in 1/4 cup Parmesan cheese and season the sauce with salt and pepper to taste.
Place the cooked chicken breasts on a platter and pour the lemon cream sauce over the chicken. Sprinkle with the remaining 1/4 cup Parmesan cheese, and garnish with the parsley and lemon wedges.

Serves 6.

1 Whole Chicken (3 1/2 lbs.), cut into 8 pieces
1 Cup Hotel-Pak Gold Freeze Dried Shallots
5 Slices Bacon, chopped
2 Green Bell Peppers, seeded & sliced
1 Cup Coarsely Chopped Onions
6 Garlic Cloves, minced
1 28-oz. Can Diced Tomatoes
1 Packet Hotel-Pak Gold Chicken Base, no MSG
3/4 Cup Water
2 Tbsp. Chopped Fresh Oregano
2 Bay Leaves
1/8 Tsp. Cayenne Pepper
1/4 Cup Capers, drained

Place shallots in a small bowl with enough water to cover. Soak shallots for 5 minutes and drain.
In a large skillet, cook bacon over medium-high heat until crisp. Transfer bacon to a bowl.
Season chicken pieces with salt and pepper. Working in batches, add the chicken to the skillet and brown on all sides. Remove chicken from skillet.
Spoon off all but 2 Tbsp. fat from skillet. Add the green peppers and onions and sauté until just tender. Stir in the minced garlic and shallots and sauté 1-2 more minutes. Add the tomatoes, chicken base, water, oregano, bay leaves, cayenne pepper and cooked bacon, and bring mixture to a boil.
Return chicken to the skillet. Reduce heat, cover and simmer until chicken is cooked through, about 20 minutes. Place chicken on a platter; cover and keep warm.
Add the capers to the sauce, and boil the sauce until slightly thickened, about 8 minutes. Season with salt and pepper to taste. Spoon sauce over chicken.

Serves 4.

  6 Boneless Chicken Breast Halves
1/2 Cup All Purpose Flour
1 Tsp. Dried Oregano, crumbled
8 Tbsp. Butter, divided
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1/3 Cup Water
1/3 Cup Lemon Juice
1/3 Cup Brandy
Chopped Fresh Parsley

Combine flour and oregano in a medium bowl, and season with salt and pepper.
Dredge the chicken breasts in the flour mixture, shaking off any excess.
In a large skillet, melt 4 Tbsp. butter over medium heat. Add the chicken and cook until springy to touch, about 8 minutes per side. Increase heat and add the chicken base, water, lemon juice and brandy. Tilt the skillet, then ignite with a match. When flames subside, remove the chicken and place on a platter.
Whisk remaining 4 Tbsp. butter into the sauce, 1 Tbsp. at a time.
Pour the sauce over the chicken and garnish with chopped parsley.

Serves 6.

2 Skinless, Boneless Chicken Breasts
2 Tbsp. Olive Oil
2 Tbsp. Hotel-Pak Gold Freeze Dried Shallots
2 Tbsp. Pernod
1/2 Cup Heavy Cream
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1 Tbsp. Dijon Mustard

Place shallots in a small bowl with enough water to cover. Soak shallots for 5 minutes and drain.
Sprinkle chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat, and cook chicken until nicely browned on both sides, about 15 minutes.
Sprinkle shallots over the chicken and add the Pernod. Continue cooking until the liquid is almost evaporated; then pour in the cream and chicken base. Whisk mustard into the sauce until well blended. Bring sauce to a boil over high heat, turning the chicken pieces to coat well.
Transfer chicken pieces to a warm platter and spoon the sauce over the chicken.

Serves 2.

6 Skinless, Boneless Chicken Breasts Halves
1 Cup Parsley Sprigs, divided
1/2 Cup Grated Parmesan Cheese, divided
1/2 Cup Pecan Pieces, divided
3 Tbsp. Lemon Juice
3 Tbsp. Dried Basil
2 Cloves Garlic, minced
1/3 Cup Peanut Oil

In an electric blender or food processor, combine 2/3 cup parsley sprigs, 1/3 cup Parmesan cheese, 1/3 cup pecan pieces, and all of the lemon juice, basil, garlic and oil. Blend until smooth enough to spread.
Arrange chicken breasts in a baking dish and spread mixture over the chicken. Chop the remaining 1/3 cup parsley and combine it with the remaining Parmesan cheese and pecan pieces. Sprinkle over the chicken.
Bake at 350 degrees for 30 minutes, or until done.

Serves 6.

2 Skinless, Boneless Chicken Breast Halves
All Purpose Flour
6 Tbsp. Butter
1/2 Cup Dry Vermouth
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1/2 Cup Water
1/4 Cup Chopped Fresh Parsley
Salt & Pepper, to taste
3 Tbsp. Capers, drained
Lemon Slices

Using a meat mallet or rolling pin, flatten the chicken breasts. Cut chicken crosswise into 2-inch pieces. Dredge chicken pieces in flour, shaking off any excess.
In a heavy skillet, melt the butter over medium-high heat.
Add chicken pieces and cook until lightly browned, about 1 minute per side.
Add vermouth, chicken base, water, parsley, and salt and pepper to taste.
Reduce heat to low, cover and cook until chicken is opaque, 8-10 minutes.
Transfer chicken mixture to a serving platter. Garnish with capers and lemon slices.

Serves 2.

1 Whole Chicken (3 lbs.), cut up

Marinade:
3/4 Cup Buttermilk
1 Tsp. Freshly Grated Lemon Zest
1/3 Cup Fresh Lemon Juice
1/4 Cup Olive Oil
2 Tbsp. Hotel-Pak Gold Freeze Dried Shallots
1 Tbsp. Fresh Thyme, chopped
2 Tsp. Salt, divided
1 1/2 Tsp. Cayenne Pepper, divided

Cornmeal Mixture:
3/4 Cup Yellow Cornmeal
1/2 Cup Dry Bread Crumbs
1/4 Cup Freshly Grated Parmesan Cheese
2 Tbsp. Fresh Parsley, minced
1/2 Tsp. Paprika

Egg Wash:
Beat together 2 Large Eggs, 2 Tbsp. Cold Water and 1 Tbsp. Fresh Lemon Juice
3 Tbsp. Unsalted Butter, melted

In a large bowl, whisk together the first 6 marinade ingredients, and 1 Tsp. salt and 1 Tsp. cayenne pepper. Add the chicken pieces and stir to coat. Cover the bowl and let the chicken marinate in the refrigerator, stirring occasionally, for at least 3 hours or overnight.
In another large bowl, combine the cornmeal mixture ingredients with the remaining 1 Tsp. Salt
and 1/2 Tsp. cayenne pepper.
With a slotted spoon, remove chicken pieces from the marinade, allowing any excess marinade to drip off. Dip the chicken pieces in the egg wash, then dredge in the cornmeal mixture, shaking off any excess. Arrange the chicken on a rack and allow it to dry for 30 minutes.
Arrange the chicken, skin side up, on a baking sheet and drizzle the melted butter over it. Bake at 425 degrees for 35 minutes, or until chicken is crisp and golden. Transfer chicken to paper towels to drain.
(Can be served warm or at room temperature.)

Serves 4-6.  

  1 Whole Chicken cut into 8 pieces
2 Tbsp. Sesame Oil
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1/2 Cup Water
1 Tbsp. Lemon Juice
1 Tbsp. Red Wine Vinegar
2 Tbsp. Cream Sherry
1/2 Cup Plum Jam
2 Tbsp. Fresh Grated Ginger
1/2 Cup Sliced Almonds, for garnish

In a cast iron skillet, heat sesame oil over medium-high heat. Add chicken pieces and brown on all sides,
4-5 minutes.
In a small bowl, combine next 7 ingredients and pour over chicken. Turn chicken over to coat evenly.
Place skillet in oven and bake at 325 degrees for 25-30 minutes, or until chicken is done.
Place chicken on a platter and garnish with 1/2 cup sliced almonds. Serve with rice.
Serves 4

  4 Grouper Filets (4-6 oz. Each)

Poaching Liquid:
2 Packets Hotel-Pak Gold Lobster Base, no MSG
1 Qt. Water
1 Cup White Wine
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Hot Sauce
4 Green Onions, chopped
2 Tbsp. Chopped Parsley
1 Tbsp. Ground Black Pepper
1 Tbsp. Hungarian Paprika
3 Whole Bay Leaves

Bring the poaching liquid ingredients to a boil. Lower heat, add grouper filets and poach in the simmering broth for 10-12 minutes, or just until done. Remove filets from the broth and place on a platter. Cover and keep warm. Remove bay leaves from the broth and discard. Reserve 1/2 cup of the broth for sauce.

Sauce Havana:
2 Tbsp. Hotel-Pak Gold Hollandaise Sauce Mix
1 Tsp. Butter
1 Cup Milk
1/2 Cup Reserved Poaching Liquid
1 Tsp. Dijon Mustard

Combine the hollandaise sauce mix, butter and milk in a saucepan. Simmer over medium heat until sauce thickens. Stir in the warm broth and mustard. Spoon sauce mixture over grouper filets.

Serves 4.

16 Large Shrimp, peeled & deveined, tails on
1/2 Cup all-purpose Flour
2 Tbsp. Butter
1/3 Cup Heavy Cream
2 Tbsp. Brandy
1/3 Cup Crumbled Gorgonzola Cheese
1/3 Cup Grated Parmesan Cheese
1 Tbsp. Marjoram
1 Packet Hotel-Pak Gold Shrimp Base, no MSG

Lightly coat shrimp with flour and discard any unused flour. Melt butter in a heavy skillet. Add shrimp and sauté until shrimp turn pink, about 1 minute. Add the cream, brandy, cheeses, marjoram and shrimp base. Simmer until the sauce thickens, about
3 minutes.

Serves 2.

2 Pounds Fresh Shrimp, peeled, tails on
1 Cup Butter
1 Packet Hotel-Pak Gold Shrimp Base, no MSG
1 Tbsp. Lemon Juice
2 Cloves Garlic, minced
1 Tbsp. Fresh Basil, minced
1 Tbsp. Fresh Oregano, minced
1 Tbsp. Fresh Rosemary, minced
1 Tbsp. Paprika
1 Tsp. Cayenne Pepper
1 Tsp. Nutmeg
1 Tsp. Black Pepper

In a heavy saucepan, simmer all ingredients except shrimp until butter sauce turns a rich hazelnut brown. Lower heat, add the shrimp and cook an additional 10 minutes.
Serve over rice and accompany with French bread.

Serves 4.

 4 Boneless, Skinless Trout Filets (6-8 oz. Each)

Poaching Liquid:
2 Packets Hotel-Pak Gold Seafood Base, no MSG
1 Qt. Water
1 Cup White Wine
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Hot Sauce
4 Green Onions, chopped
2 Tbsp. Chopped Parsley
1 Tbsp. Ground Black Pepper
1 Tbsp. Hungarian Paprika
3 Bay Leaves

Bring the poaching liquid ingredients to a boil. Lower heat, add trout filets and poach in the simmering broth for 10-12 minutes, or just until done. Remove filets from the broth and place on a platter. Cover and keep warm. Remove bay leaves from the broth and discard. Reserve 1/2 cup of the broth for sauce.

Sauce Marguery:
4 Egg Yolks
1/2 Tsp. Dijon Mustard
1/2 Tsp. Cayenne Pepper
2 Tsp. Fresh Lemon Juice
1/2 Cup Melted Butter
1/2 Cup Reserved Broth
1/2 lb. Cooked Shrimp, chopped

Combine the egg yolks, mustard, cayenne pepper and lemon juice in the top of a double boiler. Whisk constantly over low heat and very slowly add the melted butter. Continue to whisk until the sauce is thickened. Stir in the reserved broth and the chopped shrimp. Spoon sauce over trout.

Serves 4.

2 Pompano Filets
4 Shrimp, peeled and deveined
4 Oysters, shucked or 4 oz. Crabmeat

Sauce:
4 Tbsp. Butter
1/2 Cup Sliced Mushrooms
3 Cloves Garlic, minced
1/3 Cup Chopped Green Onions
1 Tbsp. Fresh Parsley, minced
1 Tbsp. Fresh Basil, minced
1 Bay Leaf
1 Packet Hotel-Pak Gold Seafood Base, no MSG
1/2 Cup Water
2 Tbsp. Brandy
1/2 Cup Heavy Cream

Melt butter on medium heat until it starts to brown. Add the next 9 ingredients and sauté until the mushrooms and garlic are tender. Add the heavy cream and simmer until the sauce is reduced and thickened.

To Prepare Pompano:

Cut two sheets of parchment paper, making sure that each sheet is large enough to completely cover the pompano filet. Butter the top side of each sheet.
Place one pompano filet on each buttered sheet. Top each filet with 2 shrimp and 2 oysters (or 2 oz. crabmeat). Spoon sauce evenly over each filet.
Fold the parchment paper together in small tucks, to completely seal each package. Place filets on an oiled baking sheet and bake at 350 degrees for 15 minutes.
To serve, place the filets in the parchment paper on two plates. Open (or cut) the paper at the top and fold it back a few inches, to allow some steam to escape.

Serves 2.

4 Fish Filets (4-6 oz. each)
1 Packet Hotel-Pak Gold Seafood Seasoning, no MSG
3 Tbsp. Lemon Pepper
1 Cup all-purpose Flour
2 Eggs, beaten lightly
4 Tbsp. Olive Oil
Fresh Parsley
1 Lime, sliced

Rub the fish filets with seafood seasoning. In one bowl, mix lemon pepper with flour. In a second bowl, whisk the eggs with 1 tsp. water. Lightly coat the filets with the lemon pepper mixture. Dip them in the egg wash, then coat again with the lemon pepper mixture.
Fry the filets in olive oil just until lightly browned.
To serve, sprinkle with fresh parsley and garnish with lime slices.

Serves 4.

4 Grouper Filets (6 oz. each)
3 Tbsp. all-purpose Flour
1/4 Tsp. Salt
1/8 Tsp. Pepper
4 Tbsp. Butter, divided
1/2 Lb. Red Seedless Grapes
3/4 Cup Grapefruit Juice
2 Grapefruits, sectioned
2 Tbsp. Chopped Parsley

In a medium bowl, combine flour, salt and pepper. Coat grouper filets with the flour mixture and set aside. Reserve the unused mixture.
In a large skillet, melt 2 Tbsp. butter over medium heat and sauté the grouper filets until brown on both sides. (Add more butter if needed.) Remove filets to a platter and keep warm. Melt the remaining 2 Tbsp. butter. Stir in the grapes and cook for 1 minute. Stir in the reserved flour mixture. Gradually add the grapefruit juice and cook, stirring constantly, until the mixture boils and thickens.
Add grapefruit sections and parsley and heat one additional minute. Pour sauce over grouper filets.

Serves 4.

NOTE: Any firm fish can be substituted for grouper.

20 Pounds Live Crawfish
2 (3 oz.) Packages Shrimp and Crab Boil
1/2 Cup Seasoned Salt
4 Bay Leaves
4 Lemons, cut into quarters
1/2 Cup Cayenne Pepper
1 Tbsp. Peppercorns
2 Tbsp. Whole Cloves

In a large stockpot, combine all ingredients except crawfish with 5 gallons of water. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes to develop flavor.
Sort through the crawfish and discard any dead ones.
Bring water back to a boil, add the crawfish and boil 10 minutes. Drain.
Serve crawfish hot with a cocktail sauce or mustard sauce.

Serves 4.

1 Pound Grouper or Snapper cut into 1-inch cubes
1 Tsp. Cornstarch
1 1/2 Tbsp. Soy Sauce
1 1/2 Tbsp. Oil
1 Tbsp. Sherry
1 Tsp. Sugar
1/4 Tsp. Salt
1/4 Tsp. Pepper
3 Tbsp. Chopped Green Onions
1 Clove Garlic, minced
1/4 Tsp. Ground Ginger
3 Oranges, peeled and sectioned
1 Grapefruit, peeled and sectioned
1 6-oz. Package Frozen Snow Peas, thawed & drained

In a large bowl, blend cornstarch and soy sauce. Stir in all remaining ingredients. Cover and marinate in the refrigerator for 1 hour.
Pour mixture into a 2-qt. baking dish. Cover and bake at 425 degrees for 12-15 minutes,
or until fish is just done.
Serve over rice.

Serves 4.

6 Redfish Filets, skinned (6-8 oz. each)
Salt & Pepper, to taste
3/4 Lb. Lump Crabmeat
1 Cup Unsalted Butter, divided
1/3 Cup Oil
2 Cups all-purpose Flour (approx.)
6 Canned Artichoke Hearts, drained & quartered
1 Tbsp. Fresh Lemon Juice
6 Green Onions, chopped
1/4 Tsp. Hot Sauce
1 Tbsp. Minced Parsley

Pat fish filets dry with paper towels. Season with salt and pepper and set aside.
Pick through crabmeat, removing any bits of shell or cartilage. Set aside.
In a heavy skillet, melt 1/4 cup butter with the oil over medium heat. Coat the redfish filets with the flour. (Discard any unused flour.) Add filets to the skillet and sauté over medium heat about 4 minutes on each side, or until the filets turn a light golden brown. Remove filets and keep warm.
Drain excess oil from the skillet, leaving any browned bits in the pan. Return to heat, add the remaining 3/4 cup butter, and scrape up any browned bits from the bottom of the pan.
Add the artichoke hearts and sauté until the butter is a light golden brown. Whisk in the lemon juice. Add the crabmeat, green onions, salt and pepper, hot sauce and parsley, and stir until heated through.
Place redfish filets on plates and top with the crab mixture. Serve hot.

Serves 6.

6 Trout Filets, skinned (6-8 oz. each)
1/2 Cup Unsalted Butter
1 Small Onion, chopped
3 Green Onions, minced
3 Garlic Cloves, minced
1 Cup Ketchup
1 Cup Water
1/4 Cup Red Wine
2 Tbsp. Red Wine Vinegar
2 Tbsp. Fresh Lemon Juice
1/4 Cup Light Brown Sugar, firmly packed
1 1/2 Tsp. Dry Mustard
1/4 Tsp. Cayenne Pepper
1 Tsp. Chili Powder
2 Tsp. Worcestershire Sauce

Pat fish filets dry with paper towels and set aside.
In a heavy skillet, melt butter over medium heat. Add chopped onion, minced green onions and minced garlic and sauté approx. 5 minutes. Stir in all remaining ingredients except the fish. Reduce heat and simmer 15 minutes, stirring occasionally.
Baste both sides of the trout filets with the warm sauce. Spray a cast iron skillet with olive oil, add the fish and fry on high heat until the fish is just done, about 5 minutes.
(Or, if preferred, grill the fish in a fish basket over an outdoor grill.)
Serve fish hot, and pass remaining sauce, if desired.

Serves 6.

1 1/2 lbs. sea scallops
4 tbsp. butter
1 clove garlic, minced
 
Tomato Lime Salsa
1 can chopped tomatoes, including juice
1 small onion, minced
1 bell pepper, minced
1 tsp. sugar
1 packet Hotel-Pak Gold shrimp base
Juice of one Florida lime
Hot sauce to taste

Combine all salsa ingredients and mix well.
Cover and refrigerate 2 hours.

Melt the butter on a shallow baking pan and place the scallops and garlic on the pan.
Broil scallops for 2 minutes. Turn and broil another minute or until the scallops are firm to the touch.
Do not overcook.

Spoon the salsa in the middle of four plates and place the scallops with pan juices on top.
Garnish with any fresh herb.
Serves four.

    2 Tbsp. Butter
1/4 Cup Finely Chopped Onions
1/2 Cup Chopped Green Pepper
2 Tbsp. all-purpose Flour
1 Cup Milk
2 Eggs, lightly beaten
2 Cups Fresh Corn Kernels
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1/4 Tsp. Black Pepper
1/4 Cup Chopped Parsley
2 Tomatoes, sliced thin

Butter a 1-qt. baking dish and set aside.
In a saucepan, melt the butter over medium heat. Add the onions and green pepper, and sauté just until tender. Stir in the flour and continue cooking, just until the flour is well blended, 1-2 minutes.
Remove pan from heat and slowly add the milk, eggs, corn, chicken base and pepper.
Whisk until smooth and stir in the parsley.
Pour the mixture into the baking dish and bake at 350 degrees for 20 minutes. Remove from oven and overlap the tomato slices on top of the pudding. Return baking dish to the oven and bake an additional 10 minutes, or until a knife inserted in the center comes out clean.
Let pudding stand 10 minutes before serving.

Serves 4.

1 1/2 Cups Fine Bulgur
2 Cups Water, very hot
1 Packet Hotel-Pak Gold Chicken Base, no MSG
1/2 Cup Minced Onion
1 Tsp. Minced Garlic
1/2 Cup Fresh Parsley, minced
2 Tbsp. Dried Mint Leaves
1 Cup Diced Tomatoes
2 Tbsp. Crushed Red Pepper
1/4 Cup Rosemary Olive Oil
1 Tsp. Fresh Lemon Juice
Black Pepper, to taste

Stir chicken base into the hot water; then mix the broth and bulgur together. Let mixture stand for 30 minutes.
Add the onion and garlic. Let mixture stand another 30 minutes.
Stir in all remaining ingredients.
This dish can be served immediately (at room temperature), or it can be covered and chilled,
to be served the next day.

Serves 6.

1 14 oz. Can Black Beans, drained (do not rinse)
1 Packet Hotel-Pak Gold Chicken Base, No MSG
1 Tbsp. Minced Garlic
2 Tbsp. Minced Onion
1/3 Cup Cream Sherry
2 (Whole) Bay Leaves
Chopped Pimentos
Combine first 6 ingredients in a saucepan. Simmer on low heat for about 5 minutes. Remove bay leaves.
Garnish each serving with chopped pimentos.

Serves 2-4.

3 Pounds Small, Whole White Onions
1/4 Cup Butter
1 Cup Water
1 Packet Hotel-Pak Gold Beef Base, no MSG
3/4 Cup Fresh Orange Juice
1 8-oz. Can Tomato Sauce
2 Tbsp. Cider Vinegar
1/2 Cup Seedless Dark Raisins
1 Tbsp. Sugar
1/4 Tsp. Dried Leaf Thyme, crumbled
1 Bay Leaf

Peel onions; cut an "X" in the stem ends to prevent onions from splitting.
Melt butter in a large skillet. Add onions and sauté until lightly browned.
Add all remaining ingredients and bring to a boil. Reduce heat and simmer 40-45 minutes, uncovered, or until onions are tender. Remove bay leaf.

Serves 8-10.

2 Medium Zucchini, sliced 1/4-inch thick
2 Medium Carrots, cut in julienne strips
1 Rutabaga, peeled and cubed
1 Large Onion, diced
1 Cup Water
1 Packet Hotel-Pak Gold Chicken Base, no MSG
6 Tbsp. Frozen Orange Juice Concentrate, thawed and undiluted
1/4 Tsp. Ground Nutmeg
3 Tbsp. Butter
1 1/2 Cups Fresh Whole Wheat Bread Crumbs
1/2 Cup Chopped Walnuts

Arrange first 4 ingredients in a 2-quart casserole dish. Combine water, chicken base, orange juice concentrate and nutmeg, and pour over vegetables.
Melt butter in a medium skillet. Add breadcrumbs and walnuts and toss until well coated.
Sprinkle crumbs over the vegetables.
Bake at 350 degrees for 1 hour, or until vegetables are tender.

Serves 6.

2 Cups Carrots, cut into 2-inch pieces
2 Cups Celery, cut into 2-inch pieces
1 Cup Broccoli Stems, cut into 2-inch pieces
1 Cup Fresh Green Beans, cut into 2-inch pieces
1 Large Onion, sliced
1 Red Bell Pepper, seeded and sliced
1/2 Tsp. Salt
1 3/4 Cups Fresh Grapefruit Juice, divided
1 Cup Broccoli Florets
4 Tsp. Cornstarch
Soy Sauce (optional)

In a large saucepan, combine first 7 ingredients with 1 cup of the grapefruit juice. Bring to a boil, cover and simmer 8 minutes. Add the broccoli florets, cover and cook 5 minutes more,
or until the vegetables are crisp-tender.
Blend cornstarch with the remaining 3/4 cup grapefruit juice. Pour mixture over the vegetables.
Bring to a boil, stirring constantly, until thickened.

Serve vegetables immediately. Add soy sauce, if desired.

Serves 4.

4 Tbsp. Butter
6 Medium Cucumbers, peeled and sliced
1 Small Onion, peeled and sliced into thin rings
1 Tsp. Dried Leaf Thyme, crumbled
1 Tsp. Salt
1/4 Tsp. Pepper
2 Tbsp. Cornstarch
1 1/2 Cups Fresh Orange Juice

Melt butter in a large skillet. Add cucumbers and onions and sauté 3 minutes.
Stir in the thyme, salt and pepper.
In a small bowl, dissolve the cornstarch in orange juice. Stir mixture into the skillet and blend well. Cook, stirring constantly, until mixture boils and thickens.

Serves 8.

4 Medium Sweet Potatoes, peeled and cut into chunks
4 Medium Turnips, peeled and cut into chunks
1 Cup Fresh Orange Juice
1/3 Cup Brown Sugar
1/4 Cup Butter
1/2 Tsp. Nutmeg
1/2 Tsp. Salt
2 Oranges, peeled and sliced (for garnish)

In a large saucepan, cook potatoes and turnips in 1-inch boiling water until tender but still firm,
about 30 minutes.
Pour vegetables into a 2-quart baking dish. In a small bowl, combine orange juice, brown sugar, butter, nutmeg and salt, and pour over vegetables.
Bake, uncovered, at 400 degrees about 30 minutes, basting often with the pan juices. Vegetables are done when the pan juices are reduced and the vegetables are glazed.
Garnish with orange slices.

Serves 8.

  1 8 1/2 oz. Package Corm Muffin Mix
1 Egg, slightly beaten
1/3 Cup Milk
1/2 Cup Creamed Corn
2 Tbsp. Minced Onion
1 Tbsp. Cayenne Pepper
1/3 Cup Shredded Cheddar Cheese

Coat a cast iron skillet or bread pan with a small amount of bacon grease.
Combine all ingredients and pour into skillet.
Bake at 400 degrees for 15-20 minutes, or until golden brown.

Serves 4.

2 1/4 Cups Flour, unsifted
3/4 Cup Sugar
1 Tbsp. Grated Orange Peel
2 1/4 Tsp. Baking Powder
1/2 Tsp. Salt
1/4 Tsp. Baking Soda
1 Cup Florida Orange Preserves with Grand Marnier *
1/2 Cup Mixed Candied Fruit, finely chopped
2 Tbsp. Shortening
1 Large Egg
3/4 Cup Orange Juice
1 Cup Chopped Walnuts

In a large bowl, mix flour, sugar, orange peel, baking powder, salt and baking soda. Add orange preserves and candied fruit, and toss to coat. Add the shortening, egg and orange juice, and stir with a wooden spoon until the dry ingredients are moistened. Stir in the walnuts.
Spread batter evenly into a greased loaf pan. Bake at 350 degrees for 50-60 minutes, or until a cake tester inserted in the center of the bread comes out clean.
Remove bread from oven and cool for 5 minutes. Turn out of pan and cool completely on a wire rack. Wrap bread tightly in plastic wrap or foil. Let stand 24 hours before serving.

* (See "Desserts & Sweet Endings")

1/2 Pound Salt Pork cut into cubes
2 Tbsp. Finely Chopped Green Onions
2 Tbsp. Finely Chopped Red Bell Pepper
1 1/2 Cups Yellow Cornmeal
1/2 Cup Sifted Flour
3 Tsp. Baking Powder
1 Tsp. Sugar
2 Eggs
1/2 Cup Buttermilk
1 Cup Orange Juice
1 Tsp. Grated Orange Peel

In a heavy skillet, cook salt pork over low heat until very crisp. Remove from skillet and chop finely. Drain all but 1 Tbsp. fat. Add the green onions and bell pepper and sauté just until tender.
In a large bowl, combine the cornmeal, flour, baking powder and sugar.
In a small bowl, beat the eggs with the buttermilk and orange juice. Stir in the orange peel. Add the egg mixture all at once to the dry ingredients, and stir just until mixed. Stir in the salt pork, green onions and bell pepper.
Heat the skillet in the oven for 5 minutes, or over high heat on top of the stove for 1 minute. Pour in the batter and bake at 350 degrees for 30-35 minutes.

Serve bread hot with butter.

Serves 8.

1 3/4 Cups Flour
3/4 Cup Sugar
1 Tsp. Baking Powder
1/2 Tsp. Baking Soda
1/2 Tsp. Salt
3/4 Cup Orange Juice
1 Large Egg, lightly beaten
2 Tbsp. Butter, melted
1 Tbsp. Grated Orange Peel
1 Tbsp. Orange Curacao
1/2 Cup Chopped Pitted Dates
1/2 Cup Chopped Pecans

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a separate bowl, combine the orange juice, egg, melted butter, orange peel and orange liqueur.
Make a well in the center of the dry ingredients and pour in the orange juice mixture.
Stir until just combined; then stir in the dates and pecans.
Pour the batter into a greased loaf pan, and bake at 350 degrees for 50 minutes, or until a cake tester inserted in the center of the bread comes out clean. Remove bread from oven and cool for 10 minutes. Turn bread out of pan and cool completely on a wire rack.

1 Package Active Dry Yeast
1/4 Cup Warm Water
3/4 Cup Milk
1/4 Cup Sugar
1/4 Cup Butter
1 Tsp. Grated Orange Peel
1 Tsp. Salt
1 Cup Orange Juice
2 Large Eggs, beaten
6 Cups Sifted Flour

In a small bowl, dissolve the yeast in the warm water. Set aside.
In a medium saucepan, scald the milk. Add the sugar, butter, orange peel and salt. Stir until the sugar dissolves and the butter melts. Set aside to cool.
In a large bowl, combine the yeast and the milk mixture with the orange juice, eggs and flour. Beat until smooth. (Dough will be very soft.) Turn dough into a greased bundt pan and let rise in a warm place, covered, until doubled in bulk, about 1 hour.
Bake at 400 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake 15-20 minutes longer, or until the bread is browned. Remove bread from the oven and cool 5 minutes in the pan. Turn bread out on a wire rack and cool completely.

2 2/3 Cups Flour, unsifted
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1/2 Tsp. Salt
2 Tbsp. Sugar
1/2 Cup Butter
1 Tbsp. Grated Orange Peel
1/2 Cup Currants or Baking Raisins
3 Tbsp. Cider Vinegar
3/4 Cup Orange Juice
1 Egg, beaten
Milk
Sugar

In a large mixing bowl, combine flour, baking soda, baking powder, salt and sugar. Cut in the butter with a pastry blender until mixture resembles coarse corn meal. Stir in the grated orange peel and currants.
In a small bowl, combine vinegar and orange juice. Make a well in the center of the flour mixture, and pour in the liquid and the egg all at once. Stir the mixture with a fork until all dry ingredients are just moistened.
Turn the mixture onto a floured board and knead gently 8-10 times, adding a little more flour if needed.
Roll the dough into a 12 x 6 rectangle. Cut into eight 3-inch squares, then cut each square in half diagonally to make two triangles. Brush the tops with milk and sprinkle with sugar.
Place on greased baking sheets. Bake at 425 degrees for 15 minutes, or until scones are golden brown.

Makes 16 scones.

  1 Cup Baking Raisins
1 Cup Orange Juice
1 Package Active Dry Yeast
1/4 Cup Warm Water
2 Large Eggs, beaten
1/3 Cup Butter, melted
1/3 Cup Brown Sugar, firmly packed
2 Tsp. Grated Orange Peel
1 Tsp. Salt
1/2 Tsp. Ground Cinnamon
5-6 Cups Flour

In a small bowl, soak the raisins in orange juice one hour.
In a large bowl, combine the yeast and warm water, and stir until the yeast is dissolved. Add the raisin and orange juice mixture, eggs, butter, brown sugar, orange peel, salt and cinnamon.
Stir in enough flour to make a soft dough.
Turn the dough onto a floured board. Knead about 5 minutes, adding flour as necessary until dough is smooth and elastic. Place dough in a large greased bowl; turn the dough over to bring the greased side up. Cover the bowl with a towel and set it in a warm place. Allow the dough to rise about an hour, or until it has doubled in bulk. Punch down the dough and turn it onto a lightly floured board.
Knead about 5 times, until smooth.
Shape the dough into a loaf to fit into a greased loaf pan. Cover the pan with a towel and set it in a warm place. Allow the dough to rise about 50 minutes, or until it has doubled in bulk.
Bake at 350 degrees for 55-60 minutes, or until the bread is golden. Remove pan from oven and cool 5 minutes. Turn bread out of pan and cool completely on a wire rack.

2 Cups Coarsely Chopped Pecans
2 Cups Coarsely Chopped Unblanched Almonds
1 Cup Florida Orange Preserves with Grand Marnier 
1/2 Cup Flaked Coconut
1/4 Cup Orange Curacao
1 8-oz. Package Semi-Sweet Chocolate
1 Large Egg
Confectioners Sugar

In a large bowl, combine pecans, almonds, preserves, coconut and orange liqueur.
In a small saucepan, melt chocolate over moderately low heat.
Remove pan from heat and let chocolate cool for 15 minutes.
Beat the egg into the chocolate until well blended. Stir chocolate into the nut mixture until thoroughly combined. Chill mixture 30-45 minutes, or until firm enough to handle.
Shape mixture into walnut-size balls. Roll half (or all) of the candies in confectioners sugar. Chill candies until ready to serve.

Makes about 75 pieces.

* (See Recipe # 5 in this section)

 
1 Envelope Unflavored Gelatin
1/4 Cup Sugar
4 Large Eggs, separated
1/2 Cup Cold Water
1 6-oz. Can Frozen Concentrated Orange Juice, thawed & undiluted
1/3 Cup Grand Marnier
1/4 Tsp. Cream of Tarter
1 Cup Heavy Cream, whipped
4 Oranges, peeled and sectioned
1/4 Cup Toasted Slivered Almonds
8 Fresh Mint Sprigs

In a medium saucepan, combine gelatin and sugar. Beat together the egg yolks and water and stir into gelatin mixture. Cook over low heat, stirring constantly, until gelatin dissolves and mixture thickens slightly. Remove from heat and stir in orange juice concentrate and liqueur.
Chill, stirring occasionally, until mixture thickens slightly.
Beat the egg whites with cream of tarter until stiff. Fold the egg white mixture into the gelatin mixture; then fold in the whipped cream.
Arrange the orange sections in 8 large balloon wine glasses. Spoon the mousse evenly over the orange sections. Top with slivered almonds and a fresh mint sprig.

Serves 8.

2 Cups Water
1 Cup Sugar
1 Cinnamon Stick
4 Whole Allspice Berries
2/3 Cup Orange Curacao or Grand Marnier
6 Oranges, peeled and sliced

Combine water and sugar in a medium saucepan. Stir over low heat until sugar is dissolved.
Add cinnamon stick and allspice to the saucepan.
Boil, uncovered, until liquid is reduced to 1 cup. Cool slightly.
Add liqueur and stir until well blended. Transfer mixture to a bowl and add orange slices. Cover and refrigerate 5 hours or overnight.

Serves 6-8.

2 Cups Whole Milk
4 Eggs, lightly beaten
1 Cup Sugar
2 Cups Heavy Cream
1 12-oz. Can Frozen Orange Juice Concentrate, thawed & undiluted

In the top of a double boiler, over simmering water, combine milk, eggs and sugar. Cook, stirring constantly, until mixture thickens. Cool. Stir in orange juice concentrate and heavy cream.
Transfer mixture to an ice cream maker. Freeze according to manufacturers’ directions.

Makes about 2 quarts.

4 Large Oranges
Water
2 Cups Sugar
2 Cups Water
1/2 Cup Grand Marnier
Peel oranges, reserving orange segments for another use.
Cut orange peel into thin slivers, and put in a small saucepan. Add enough water to cover. Bring water to a boil over high heat and boil 5 minutes. Drain and discard water.
Finely chop the orange peel and return it to the saucepan. Add 2 cups sugar, 2 cups water and the liqueur. Bring to a boil over medium heat and boil 30-45 minutes until liquid is very thick and syrupy.
Remove from heat and chill, covered, until ready to use.

Makes 2 cups.

5 Egg Yolks
1 Whole Egg
5 Tbsp. Sugar
1/2 Cup Orange Juice
1 Tbsp. Cream Sherry
4 Oranges, peeled and sliced
Ground Cinnamon

Combine the first 5 ingredients in the top of a large double boiler. Beat ingredients together until light. Over barely simmering water, continue beating constantly with an electric mixer until the mixture foams up, deflates slightly, and becomes thick. (This should take about 10 minutes.)
Place the top of the double boiler in a large bowl of ice water. Beat the mixture for 5 minutes more, or until cool. Cover with plastic wrap and refrigerate for several hours.
Arrange orange slices in a clear glass dish, or in 6 separate wine glasses, if desired. Spoon Zabaglione over the oranges and dust with ground cinnamon.

Serves 6.

1/2 Cup Sugar
1 Envelope Unflavored Gelatin
3 Cups Florida Tangerine Juice, divided
1 Tsp. Grated Tangerine Peel

In a medium bowl, combine sugar and gelatin.
In a small saucepan, heat 1 cup tangerine juice to boiling. Add juice to the sugar and gelatin mixture and stir until gelatin is completely dissolved. Stir in the remaining 2 cups tangerine juice and grated peel. Cool.
Pour mixture into a 9 x 9-inch metal pan. Cover with foil and freeze.
When mixture is almost frozen, scrape it into a large mixing bowl. Beat until smooth, but still frozen. Return mixture to pan; cover and freeze until almost frozen.
Again scrape mixture into a mixing bowl and beat until smooth, but still frozen. Spoon back into pan. Cover and freeze until firm.

Makes about 1 quart.

2 Oranges, peeled and sectioned
1 Grapefruit, peeled and sectioned
2 Scoops (1/2 cup each) Raspberry Sherbet
1/3 Cup Yellow Chartreuse Liqueur
Fresh Mint Leaves

Arrange orange and grapefruit sections in 2 dessert dishes. Top each with a scoop of sherbet.
Pour Chartreuse over each serving and garnish with mint leaves.

Serves 2.

6 Seedless Oranges
3 Tbsp. Dark Rum
1 Cup Diced Pound Cake
1/2 Cup Mini Semi-Sweet Chocolate Morsels
1/2 Cup Chopped Pecans
1/4 Cup Heavy Cream, whipped

Cut off and discard a 1-inch slice from the top of each of 4 oranges. Using a sharp knife, cut a zig-zag edge around top of oranges. Using a spoon, scoop out the pulp and process in a blender to make juice. (Reserve the shells and 2/3 cup orange juice for this recipe.)
Peel remaining 2 oranges and section; cut sections into 1/2-inch pieces. In a bowl, mix the orange pieces with 2/3 cup orange juice and the 3 Tbsp. dark rum. Cover with plastic wrap and chill at least 2 hours.
Just before serving, combine the pound cake, chocolate morsels and pecans with the orange juice mixture. Spoon into the orange shells and top with whipped cream.

Serves 4.

3 Oranges, peeled and sectioned
2 Grapefruits, peeled and sectioned
1 Cup Sliced Fresh Strawberries
2 Tbsp. Grand Marnier
1/2 Cup Flaked Coconut
1/2 Cup Chopped Pecans
Fresh Mint Leaves

Combine all ingredients and toss lightly. Pour into a serving bowl and chill.
Just before serving, garnish with fresh mint leaves.

Serves 4-6.

2 Cups Grapefruit sections
2 Ripe Bananas, sliced
1/4 Cup Grapefruit Juice
1/4 Cup Crème de Noyaux
1/4 Tsp. Ground Cinnamon
1 Cup Coconut Macaroon Crumbs
/2 Cup Heavy Cream, whipped
1/4 Cup Toasted, Slivered Almonds

In a medium bowl, combine the first 5 ingredients and mix well.
In parfait glasses or dessert dishes, alternately layer fruit mixture with macaroon crumbs. Top each with whipped cream and almonds. Serve immediately.

Serves 4.

4 Oranges
1 Cup Sour Cream, divided
4 Tsp. Brown Sugar, divided
2/3 Cup Fresh Blueberries
2/3 Cup Fresh Raspberries
2/3 Cup Fresh Strawberries, sliced

To flute oranges, pencil a zig-zag guideline around the center of the fruit. Insert a small knife into the core of the fruit at an angle to make one side of a point. Remove the knife; insert to form the opposite side of the point. Do not push the knife in more than halfway. Continue around the fruit, following the line to keep halves equal in size. To separate, gently pull the halves apart.
Spoon 1/8 cup sour cream on each orange half, and sprinkle with 1/2 Tsp. brown sugar.
Spoon berries around cream and serve immediately.

Serves 8.

15 Thin Slices French or Italian Bread
1/2 Tbsp. Butter
1/3 Cup Currants or Baking Raisins
2 Cups Whole Milk
1 Cup Fresh Grapefruit Juice
1 Tbsp. Crème de Cassis
4 Eggs, slightly beaten
1/3 Cup Firmly Packed Light Brown Sugar
1/2 Tsp. Grated Grapefruit Peel
1/4 Tsp. Ground Cinnamon
2 Grapefruits, peeled and sectioned
2 Tbsp. Light Brown Sugar

Spread one side of each bread slice with butter.
Arrange bread in a baking dish, buttered-side down, and sprinkle with currants.
In a medium bowl, combine next 7 ingredients and pour over bread slices. Let stand 30 minutes.
Place baking dish in a pan of hot water. Bake at 350 degrees for 45 minutes to 1 hour, or until the tip of a knife inserted in the center comes out clean. Remove pan from the oven, top with the grapefruit slices and 2 Tbsp. brown sugar. Broil 2-3 minutes, or until sugar melts. Serve warm.

Serves 6-8.