Author: Cornet Bay

• Bottom Layer: Lettuce and/or spinach
• 2nd Layer: 4-5 cooked & sliced eggs (salt, pepper, Cornet Bay-Joanne’s Special Seasoning and a pinch of sugar)
• 3rd Layer: Can of small/Fancy Green Peas, drained
• 4th Layer: Sliced sweet or red onion salt, pepper, Cornet Joanne’s Special Seasoning and a pinch of sugar)
• Top Layer: Mix 1 pint mayonnaise with 1 cup sour cream & spread on top. Top with ½ lb. shredded Swiss Cheese
• Chill for several hours before serving.

• Prepare cake batter as directed on box and pour into choice of baking pan. Combine the chocolate-flavor syrup and raspberry chipotle sauce. Drop by generous tablespoonful randomly in 6 to 8 mounds onto batter in pan. Cut through batter with a knife in S-shaped curves in one continuous motion.
• Bake as recommended on cake mix box. Cool completely and spread frosting over top of cake. Decorate with raspberries for an added touch.

• Place pork chops in a shallow dish (or zip lock baand cover with bourbon sauce. Cover dish and put in refrigerator for 1 ½ hours turning at least once.
• Remove pork chops from the sauce (keep for later use). Grill the pork chops over med-high heat in a covered grill for 10-12 minutes. They should be turned once.
• Heat the reserved sauce (adding more if needeand serve over the cooked pork chop.

• Preheat oven to 350°. Mix all ingredients well and form into 1” meatballs or flatten into patties. Place on a grilling rack on a sheet pan and cook for 12-15 minutes.
• Serve on a “slider-size” bun and accompany with Cornet Bay-Stout N’ Sassy or Horseradish Mustard.

• Combine oil, lemon juice, and garlic pepper in a large resealable plastic bag. Add the shrimp and marinate for 20 to 30 minutes; turning once. Thread (5) shrimp on each skewer*. Discard the marinade. Grill shrimp on the grill on medium heat for 6 minutes.

• Mine ½ cup of Cornet Bay Sweet & Sassy Sliced Jalapeno Peppers and ¼ cup of the liquid from the jar in a food processor. Add (1) 8 ounce package of softened cream cheese and blend until smooth.
• The dip will get hotter after it has set for a day. If desired, you can add sour cream or mayonnaise to adjust the heat.

• Peel and quarter potatoes and cook in a large pot of boiling salted water until very tender (about 25 minutes).  Drain well.  Return potatoes to pot.  Add butter and mash potatoes until almost smooth.  Mix in approximately 2/3 cup slightly heated milk and the Cornet Bay Sassy Vidalia or Horseradish Mustard.  Season to taste with salt and pepper.

• Press each pork tenderloin slice to 1-inch thickness. Lightly sprinkle both sides of each slice with salt & pepper. Heat butter in a large, heavy skillet over medium-high heat. Add pork slices; cook 3 to 4 minutes on each side. (Heat the Cornet Bay Raspberry Chipotle Sauce while the tenderloin is cooking, keep warm).
• Place cooked pork slices on a warm serving plate. Spoon sauce over pork and top each pork slice with kiwi.

Cranberry/Jalapeno Relish:

• Mince 1/4 cup Cornet Bay Sweet & Sassy Sliced Jalapeno Peppers and stir in whole cranberry sauce. Make up a day ahead to let the jalapeno peppers permeate thru the relish.

Cranberry/Jalapeno Salad:

• Drain pineapple and reserve liquid to use in the jello. Make jello using 2 cups of boiling water to dissolve, use the pineapple juice and additional cold water to make 2 scant cups of liquid and add to jello. Put in refrigerator and let jell partly (about 2 hours).
• Mix the remaining ingredients together-whole cranberry sauce, crushed pineapple, chopped pecans, and Cranberry/Jalapeno Relish. Fold into the partially jelled mixture and return to the refrigerator and chill until firmly set.
• (It is more attractive when it is made in a clear glass bowl).

• Place the frozen chicken on the bottom of the slow cooker and cover with the Cornet Bay Raspberry Chipotle Sauce. Add beans, corn and tomato on top of chicken. Cook on low for 6-8 hours. Shred the chicken and serve with your choice of tortillas.