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2 cans whole green beans, drained and rinsed
1 red bell pepper, diced
1/2 white onion, coarsely chopped
1 16oz block of pepper jack cheese, cubed
10-15 cherry tomatoes, halved
2 Tbsp balsamic vinegar
2 Tbsp Original Apple Mustard
2 tsp Tadpole's Tuscan Rub
1-2 tsp olive oil
Combine all ingredients, stir to coat, and chill to serve. 6-8 servings.
4 Potatoes, white meat Idaho
1 egg
3 TBLS sweet pickle relish
1 onion, chopped
Hellmann’s Mayonnaise (start with 3/4 cup)
1/2 jar chopped pimentos
2 TBLS Hot & Horsey
Salt
Wash and scrub potatoes and cut them in half. Put the potatoes and the egg
in a pan to boil, they should be covered with water (use 1 potato for each two people).
Use 1 egg for every 4 potatoes.
While that is boiling combine mayo, pickle relish, onion, pimento, the egg that was boiled
with the potatoes – take it out when done and chop and Hot & Horsey....this makes the sauce,
you are going to have to salt it to taste. When the potatoes are done peel and chop potatoes.
(don’t wait until potatoes are cooled off) Pour the sauce over the potatoes and fold it all in together.
(If it's too dry add more mayo).
1 head of green cabbage shredded
2 carrots grated
1 red onion diced
2 green onions chopped (with white and green parts)
1 fresh red Chile sliced
1 ½ cups of mayonnaise
¼ cup of Frawg N Turtle Hot N Horsey (or regular Apple Mustard)
1 TBS cider vinegar
1 lemon juiced
Pinch sugar (for a sweeter coleslaw try 1/4 cup Turtles Apple Butter)
½ tsp celery seeds
Kosher salt and freshly ground black pepper
Combine cabbage, carrots, red onion, green onion and chile in large bowl,
stir together mayonnaise, mustard, lemon juice and sugar. Pour dressing over
the cabbage mixture and toss gently to mix. Season with celery seeds, salt and black pepper.
Chill two hours in the refrigerator before serving