Recipe of the Month :

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DECEMBER 2015 RECIPE WINNERS!


First Winner:
Jayne Bittner Sioux Falls, SD

AMERICA'S SWEET MEAT LOAF
1 1/2# ground beef
2/3 cup milk
1 cup Red Cactus Salsa divided
1T Worchestershire sauce
1/2tsp. salt
1/2tsp ground mustard
1/4tsp pepper
1/8tsp garlic powder
1 egg
3 slices bread, torn in small pieces
1 small onion chopped
1/2cup shredded colby-monterey jack cheese
1(4.5oz)can of chopped chillies, drained

In a large bowl mix all ingredients except 2/3cup of Red Cactus Salsa. Spread in ungreased 8x4 or 9x5inch loaf pan. Spread 2/3 cup of Red Cactus Salsa over top. Bake at 350* uncovered for 1 hr. to 75 min. or until beef is no longer pink in the middle. Drain meat loaf. Let stand 5 min. and remove from pan and enjoy.

2nd Winner:
Emily Wiley

SHREDDED CHICKEN TACO FILLING
4-6 Chicken breasts
1 jar Red Cactus Sweet Salsa

In a crock pot, place chicken breasts and then cover with salsa. Cook on low 6-8 hours. Shred and serve in tacos. Leftovers: leftover salsa chicken 2 cans crescent rolls shredded cheese unroll the crescent triangles and lay them in a circle with the points out. With 16, it will look like a sun. Spoon chicken around the circle. Top with a little shredded cheese. Fold the points over the mixture and then bake as directed on the crescent roll package.

for more great recipes, check out our FREE online Red Cactus Recipe Book by clicking the button below:more recipes



NEW ITEMS:


RED CACTUS BARREL SNACKS
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RED CACTUS FRUIT BUTTERS
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RED CACTUS BBQ PRODUCTS
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LARRY THE CABLE GUY
Salsas and Cheeses



RED CACTUS PEPPERS
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many more to come!

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