Horseradish Dressing "Breath O Fire"
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BREATH O FIRE

Gourmet Dressing

breathofiresue

Turn your roast beef into a hunk of burning love with the taste of Ben Jack Larado’s palate pleasing horseradish dressing. Spread on your ham sandwich and use it on all your seafood dishes. Great with barbecue pork, beef or onion blossoms!

Tater Puffs

2 cups mashed potatoes                                    2 eggs, beaten separate

2 tbsp. butter                                         1/2 cup cream

salt and pepper

2 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

Combine and work all ingredients together. Form into the size of balls desired. Bake in oven till brown or fry in deep fat.

Southern Crab Cakes

3 cups flaked crab meat                                

1 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish Dressing

1 1/2 tsp. salt                             2 tsp. snipped parsley

2 tsp. Ben Jack Larado’s Goldstone Garlic Mustard

1/2 tsp. pepper                          1 egg yolk

2 tsp. worcestershire sauce

Flour                                         1 egg, slightly beaten               Packaged bread crumbs             Butter

Combine crab meat, Breath-O-Fire, salt, pepper, parsley, Goldstone, egg yolk and worcestershire sauce, mix well. Shape this mixture into small cakes. Chill for several hours. Combine egg with 2 tbsp. water in bowl. Coat crab cakes with flour, dip into egg mixture and then coat with bread crumbs. Saute over high heat in butter in skillet until golden brown. Serve with Breath-O-Fire on the side.

Mustard Fried Pork Chops

4 pork loin chops sliced about 1 inch thick

seasoned salt                                         pepper to taste

2 tbsp. Ben Jack Larado’s Goldstone Garlic Mustard

1 tbsp. Ben Jack Larado’s Breath-O-Fire Horseradish

Fat for fryin’

Season steaks with salt and pepper. Combine Goldstone and Breath-O-Fire. Smear this mixture on each side of the chops so that they are fully coated on both sides. Pan fry in hot oil till browned. Probe chop with a fork and as soon as the juices run clear, chops are done.

Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/2 hours or until meat is tender. In a large platter, lay meat and drizzle with gravy before serving. Serves 8.