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Our old Cookie is so durn cranky
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Our old Cookie is
so durn cranky that all he does is grunt when people ask him for
recipes that use our products. So what we've done is set up a
Recipe Database so you can print out the recipes and cook 'em up
yourself. Make sure you don't tell Cookie or he'll tan my hide.
Click the links below to see recipes for that particular
product. |
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Mustards
BLAZIN' CHILE
Gourmet Mustard
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If you like hot, hot, hot, then this one is for you.
A great addition to Mexican dishes, wonderful on your
favorite luncheon meat sandwich. Has lots of fiery hot
peppers for your enjoyment! |
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Wagon Seat Surprise
bologna,
sliced cheese slices
mashed potatoes (left over
from the night before is great)
1 jar Ben Jack Larado’s
Blazin Chile Pepper Gourmet Mustard
Brown the bologna on both sides, spread Blazin Chile
gourmet mustard on top of each slice, then place the
slices on a greased cookie sheet. Scoop an ice dream
dipper of mashed potatoes on each piece and top with
cheese slice. Bake until cheese melts. |
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Grilled Chile Wings
1 cup pineapple juice
2 tbsp. Ben Jack Larado’s
Balsamic Oil of Garlic
2 tbsp. dark brown
sugar 4 garlic cloves, chopped
1/2 tsp. ground allspice
2 tbsp. Ben Jack Larado’s
Blazin Chile Pepper Gourmet Mustard
24 chicken wings
Salt and freshly ground pepper
Carrot sticks and celery
sticks
Use
side burner or preheat grill. Combine first six
ingredients in small saucepan and let boil for 2
minutes. Remove from heat, pour into a large bowl and
let cool. Add chicken wings to the marinade and marinate
in the refrigerator for at least 2 hours. Grill over
medium heat for 10 - 15 minutes or until cooked through.
Serve with celery and carrot sticks. |
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Red
Chile Mustard Ribeyes
6 ribeye steaks 10 oz.
each
1 1/2 cups Ben Jack
Larado’s Blazin Chile Pepper Gourmet Mustard
6 cloves Ben Jack Larado’s
Pickled Garlic
3 bay
leaves 2 jalapenos, chopped
1 1/2
tbsp.salt 1/2 cup fresh
cilantro, chopped
1/2 cup flatleaf parsley,
chopped 1/4 cup fresh oregano, chopped
1/4 cup Ben Jack Larado’s
Oil of Garlic
1/3 cup olive oil
Mix
garlic, bay leaves, jalapenos, salt and 1 tbsp. of Oil
of Garlic until a paste is formed. Transfer to a mixing
bowl and add the Blazin Chile gourmet mustard and herbs.
Whisk in the remaining vinegar and olive oil until
smooth. Add rib eye steaks and let marinate for one
hour. Prepare a wood or charcoal grill fire and let it
burn to embers. Remove steaks from marinade and grill
to desired doneness, about 4 minutes on each side for
medium rare. Serve with Blazin Chile to taste.
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DESERT FLOWER
Honey Mustard
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A
singularly unique meld of honey, mustard and mayo which
will seduce your taste buds however you choose to use
it. Delightful on freshly prepared fruit or your
favorite toasted bread or roll. Adds an alluring nuance
to chicken and meat entrees. Your imagination will
blossom with ideas for this non traditional honey
mustard. |
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Baked Glazed Chicken
1- 3 to 4 lb. chicken,
cut up
1/4 cup Ben Jack Larado’s
Desert Flower Honey Mustard
1/4 cup honey
1/4 cup lemon juice
1/4 cup catsup
1/4 cup soy sauce
Mix honey, catsup, honey mustard, lemon juice and soy
sauce. Pour over chicken and marinate for 8 or more
hours, turning occasionally. Bake in preheated oven 350
degrees in a greased pan for 1 hour. |
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Creamy Egg Salad
6 hardboiled eggs,
chopped 1/8 cup sugar
1 small, sweet onion,
finely chopped
2 large dill pickles,
finely chopped or pickled relish
2 medium stalks celery,
diced
1/4 cup Ben Jack Larado’s
White Lightnin’ gourmet dressing
1/4 cup Ben Jack Larado’s
Desert Flower
Honey Mustard
1/4 cup
mayonnaise 2 tbsp. white vinegar
1/2 tbsp. garlic
powder 1/2 tbsp. salt
1/4 tsp. dry
mustard 1/4 tsp. black pepper
1/4 tsp. paprika
2 tbsp. olive oil
Beat all ingredients, except eggs, until clear and
thick. Blend in eggs and mix well. Scoop with an ice
cream scoop on spinach leaves and garnish with cooked
strips of boneless chicken breast or serve on your
favorite bread as a sandwich. You can enhance your
sandwich with fried bacon slices and lettuce leaves. |
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Honey Ham Tortilla
Rolls
1 can (4 1/4 oz.) honey
ham spread 1 tsp. honey
1 - 3oz. pkg. cream cheese
softened
1/4 cup crushed pineapple,
well drained
1 tbsp. chopped green
onion
1/4 cup Ben Jack Larado’s
Breath-O-Fire
Horseradish Dressing
4 - 8” flour tortillas
With electric mixer, beat
ham and cream cheese together until smooth. Stir in
pineapple, green onion, honey and Breath-O-Fire. Spread
1/4 cup ham mixture on each flour tortilla to within 1/2
inch of edges. Roll up each tortilla starting from one
edge; wrap in plastic wrap and refrigerate 2 to 8 hours
before serving. To serve, cut each tortilla roll into
1/2 inch slices and arrange on platter. Makes appetizer
servings for 8. For delicious dipping, open a jar of
Ben Jack Larado’s Desert Flower Honey Mustard. |
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Scalloped Shrimp
2 tbsp. minced
onion 1 tbsp. minced green pepper
1 tbsp. Ben Jack Larado’s
Desert Flower Honey Mustard
2 cups
milk 4 tbsp. butter,
melted
4 tbsp.
flour 2 cups boiled shrimp
1 cup buttered crumbs
Sauté onion and green pepper in butter in skillet until
tender. Blend in flour and honey mustard, add milk. Cook
until thick, stirring constantly. Add shrimp. Pour into
greased casserole, top with buttered crumbs. Bake at 350
degrees for 25 - 30 minutes. |
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Honey
Grilled Chicken
2 lbs. boneless chicken
breasts 2 tbsp. melted butter
2 tbsp. honey
1 tsp. dried basil
1 tsp. dried
parsley 1/4 tsp. oregano
2 tbsp. Ben Jack Larado’s
Desert Flower Honey Mustard
2 tbsp. Ben Jack Larado’s
Goldstone Garlic Gourmet Mustard
Place chicken on preheated grill. Combine remaining
ingredients. During last 3 to 4 minutes per side of
grilling time, brush chicken with sauce, continuously,
until no sauce is left and chicken juices are clear. |
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GOLDSTONE GARLIC
Gourmet Mustard
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Instantly transforms the most mundane meal into a
gourmet delight. This intriguing blends mustard with
the lusty wholeheartedness of garlic. Embellish sliced
beef or pork sandwiches, marinate meats to grill or
roast. Makes a great compliment to any sausage.
Extraordinary! |
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Mustard & Herb
Broiled Steak
1 cup Ben Jack Larado’s
Goldstone Garlic Gourmet Mustard
1 tsp. season
salt 2 green onions with tops, sliced
2 1/2 tsp. dried basil,
crushed
1 tsp. garlic powder
1 tsp. dried parsley
1 top sirloin steak ( 1
1/2 - 2 lbs.) cut 1 1/2 inches thick
In small bowl, combine
Goldstone Garlic gourmet mustard, onions and seasonings;
blend well. Pierce steak four times with fork. Spread
mixture on both sides of steak, reserving extra mixture.
Place steak on broiler pan. Broil four inches from heat,
until desired doneness, about 10 minutes on each side
for medium. Brush steak with some of the reserved
gourmet mustard mixture before serving. In small
saucepan, combine the remaining gourmet mustard mixture
and wine (about 3 tbsp. of white wine). Heat until
warmed through. Use this for dipping or pour over sliced
steak. |
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Twice Tended Pork
Chops
4 large loin pork chops
3/4” thick
1 jar Ben Jack Larado’s
Goldstone Garlic Gourmet Mustard
Lightly coat both sides of
pork chops with Goldstone Garlic Gourmet Mustard. Cover
tightly and marinate in refrigerator for one hour.
Combine the following
ingredients in a saucepan and bring to a simmer.
1/2 cup salad oil
2 tbsp. butter
3/4 cup Ben Jack Larado’s
Balsamic Oil of Garlic
4 tbsp. Worcestershire
sauce 2 tbsp. lemon juice
Place chops on grill with medium coals. Baste
occasionally with sauce. Cook 15 minutes on each side. |
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Chicken Livers
Wrapped in Bacon
1 box frozen chicken
livers, thawed, cut into bite-size pieces
1 lb. sliced bacon
1 jar Ben Jack Larado’s
Goldstone Garlic Gourmet Mustard
Garlic salt
Pepper
Cut
bacon slices into thirds. Spread Goldstone Garlic
gourmet mustard on each slice of bacon. Place piece of
chicken liver on a bacon strip, sprinkle with garlic
salt and pepper to taste. Wrap bacon around liver,
secure with a toothpick. Broil until bacon is crisp. |
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Tortellini Salad
1 pkg. cheese-filled
tortellini 1/2 tsp. salt
1/2 lb. broccoli
florets 1/8 tsp. pepper
1/2 cup olive oil
3 plum tomatoes,
quartered
1/4 cup red wine
vinegar
1 small red onion, sliced
& quartered
3 tsp. Ben Jack Larado’s
Goldstone Garlic Gourmet Mustard
or Prairie Dill Gourmet
Mustard
1/4 cup loosely packed
basil leaves, cut into thin strips.
Cook cheese-filled tortellini according to package
directions, adding broccoli during last 2 minutes of
cooking. Rinse with cold water and drain. In large bowl,
combine olive oil, red wine vinegar, gourmet mustard,
salt & pepper. Add tomatoes, onion, basil leaves,
tortellini and broccoli. Toss gently to coat well. |
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Honey
Grilled Chicken
2 lbs. boneless chicken
breasts 2 tbsp. melted butter
2 tbsp. honey
1 tsp. dried basil
1 tsp. dried
parsley 1/4 tsp. oregano
2 tbsp. Ben Jack Larado’s
Desert Flower Gourmet Mustard
2 tbsp. Ben Jack Larado’s
Goldstone Garlic Gourmet Mustard
Place
chicken on preheated grill. Combine remaining
ingredients. During last 3 to 4 minutes per side of
grilling time, brush chicken with sauce, continuously,
until no sauce is left and chicken juices are clear. |
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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 Gourmet 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 Garlic gourmet mustard, 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. Sauté
over high heat in butter in skillet until golden brown.
Serve with Breath-O-Fire on the side. |
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Braised Bear Roast
Marinate sliced bear
steaks (an inch thick) overnight in Ben Jack Larado’s
Oil of Garlic, a bottle of warm beer, 2 cloves of
Ben Jack Larado’s Pickled Garlic and 1/4 tsp.
ginger.
Roll in flour and sear on
both sides in hot grease.
Mix:
2 tbsp. Ben Jack Larado’s
Goldstone Garlic Gourmet Mustard
2 tbsp. Ben Jack Larado’s
Smokin Gun Gourmet Mustard
1 tbsp. Ben Jack Larado’s
Blazin Chile Pepper Gourmet Mustard
salt & pepper to
taste 4 sliced onions
3 cups Ben Jack Larado’s
Bloody Mary Mix
Cover
and cook at 230 degrees for 3 1/2 hours or until tender.
Cover must not be removed for the first 2 hours. Serve
hot and spoon the natural gravy over bear steaks. |
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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 Gourmet Mustard
1 tbsp. Ben Jack Larado’s
Breath-O-Fire Horseradish
Dressing
Fat for fryin’
Season steaks with salt and pepper. Combine Goldstone
Garlic gourmet mustard and Breath-O-Fire horseradish
dressing. 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.
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HICKORY CANYON
Gourmet Mustard
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Kindle a flame in
all your hungry cowpokes. This robust union of hickory
and jalapeno brings new vigor to BBQ'ed pork and beef
ribs. Baste steaks or chops while grilling to satisfy
BIG appetites. Add to your hamburger meat and get that
smoky flavor even if you cook them inside the house. A
must have gourmet mustard for your next cookout or
tailgate party. |
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Ben Jack’s Barbequed
Meatballs
1 lb. ground
beef
1/8 tsp. black
pepper 1 tsp. salt
2/3 cup
milk 3/4 cup oats
2 tbsp.
catsup 2 tbsp. white vinegar
2 tbsp. Worcestershire
sauce
4 tbsp. Ben Jack Larado’s
Hickory Canyon Gourmet Mustard
Combine first five
ingredients in bowl; mix well. Shape into a dozen
meatballs. Brown on all sides in oil-lined skillet.
Drain. Place meatballs in casserole. Combine remaining
ingredients in bowl; mix well. Pour sauce over top of
meatballs, cover. Bake at 350 degrees for 30-45 minutes. |
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Sagebrush Marinade
2/3 cup soy
sauce 2 tbsp. lemon juice
2 tbsp. lime
juice 2 tbsp. brown sugar
2 tsp. coriander
1 tsp. cumin
2 tsp. black
pepper 1 tsp. sherry
1 tbsp. Ben Jack Larado’s
Hickory Canyon Gourmet Mustard
Place all ingredients in a
small bowl and stir until sugar is dissolved.
Great
to use on pork, chicken and beef. Especially good for
shish kebabs. |
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Something Special Stew
2 lbs. beef
cubes 1/2 cup apple jelly
2 tbsp. olive oil
8 carrots, cut in 1”
pieces
1 cup water
8 small onions
3 bottles Ben Jack
Larado’s Bloody Mary Mix
2 tbsp. Ben Jack Larado’s
Hickory Canyon Gourmet Mustard
Hot cooked noodles
Brown meat in oil. Add
water, Bloody Mary Mix, jelly and gourmet mustard. Cover
and simmer one hour. Add vegetables and cook another 30
minutes or until meat and vegetables are tender. Thicken
sauce, if desired. Serve over hot noodles.
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ORIENTAL FIRE AND LACE
Gourmet Mustard
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Spark some
excitement and soothe the soul with this glorious
condiment. A fascinating union of "Hot & Sweet" in a
beautifully colored gourmet mustard. An unparalleled
dip for chicken, egg rolls or fried vegetables. A must
for Chinese Cuisine. |
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Cheeseburger
Casserole
8 slices day old
bread 1 cup grated cheddar cheese
1/2 lb. ground
beef 1 egg, beaten
1/4 cup chopped
onion 3/4 cup milk
2 tbsp. chopped
celery 1/2 tsp. salt
1 tbsp. Ben Jack Larado’s
Fire & Lace Gourmet Mustard
2 tbsp. Ben Jack Larado’s
Yellow Jack Gourmet Mustard
Heat oven to 350 degrees.
Toast bread. Lightly butter both sides & cut diagonally.
Mix ground beef, onion, celery, Yellow Jack gourmet
mustard and salt in frying pan. Cook over medium heat
until meat is browned. Arrange toast, cheese, hamburger
mixture in layers in greased 9 inch square pan, ending
with cheese as a top layer. Mix egg, milk, Fire & Lace,
salt & pepper. Pour over layers in pan. Sprinkle with
paprika. Bake 30 to 35 minutes or until done. |
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Salsa Soup
1/2 lb. smoked sausage,
cut into bite-sized chunks or
hot, spicy ground sausage,
browned
1 1/2 cups hot
salsa 3 lrg. tomatoes cut in small
chunks
1 cup white or garbanzo
beans (undrained)
1 cup pinto or chili beans
(undrained)
1 cup kidney beans
(undrained) 1 cup black beans (undrained)
3 tbsp. Ben Jack Larado’s
Fire & Lace Gourmet Mustard
Saute sausage chunks 3 to 5 minutes or brown ground
sausage until done, draining excess fat. Add salsa,
remaining ingredients, mix well. Cover, reduce heat and
simmer 5 to 10 minutes, stirring occasionally. Garnish
with shredded cheddar or monterey jack cheese and
chopped onions if desired. |
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PRAIRIE DILL
Gourmet mustard
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Get that dill flavor without slicing up pickles. This
gourmet mustard makes your turkey, ham and chicken
sandwiches zing. Add some to tuna, potato salad, egg
salad or deviled eggs. Great on hamburgers. Fantastic on
salmon. A dill person’s delight! |
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Ben Jack’s Prairie
Burgers
1 lb. ground chuck
salt & pepper to taste
1/2 cup chopped
onion
3 tsp. Ben Jack Larado’s
Prairie Dill Gourmet Mustard
Combine all ingredients.
Form patties. Grill to perfection. Any of Ben Jack
Larado’s Gourmet Mustards can be used for these burgers. |
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1 can green beans
2 tbsp. Ben Jack Larado’s
Prairie Dill Gourmet Mustard
2 tbs. chopped onions
Cook green beans until
heated through. Drain. While still hot, put into bowl
and toss with onion and the Prairie Dill. Pour the
following dressing over the beans and chill in
refrigerator at least one hour.
Sweet and Sour Dressing
1/3 cup vinegar
2 tbsp. sugar2 1 tbs oil
Shake well together. This
salad will keep well in refrigerator up to 2 weeks. |
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Tortellini Salad
1 pkg. cheese-filled
tortellini
1/2 tsp. salt 1/2 lb.
broccoli florets
1/8 tsp. pepper 1/2 cup
olive oil
3 plum tomatoes,
quartered 1/4 cup red wine
vinegar
1 small red onion, sliced
& quartered
3 tsp. Ben Jack Larado’s
Goldstone Garlic Gourmet Mustard
or Prairie Dill Gourmet
Mustard
1/4 cup loosely packed
basil leaves, cut into thin strips.
Cook cheese-filled tortellini according to package
directions, adding broccoli during last 2 minutes of
cooking. Rinse with cold water and drain. In large bowl,
combine olive oil, red wine vinegar, gourmet mustard,
salt & pepper. Add tomatoes, onion, basil leaves,
tortellini and broccoli. Toss gently to coat well. |
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Grilled Dill Steak
3/4 cup olive oil
3/4 cup dill pickle liquid
1/3 cup Ben Jack Larado’s
Prairie Dill Gourmet Mustard
1 clove Ben Jack Larado’s
Pickled Garlic
3 lbs. beef top round - 1
1/2 to 2 inches
salt & pepper
Combine olive oil, pickle liquid, Prairie Dill and
pickled garlic in large, shallow dish. Add meat and turn
until coated. Cover and marinate overnight, turning meat
once. Remove meat to grill or broiler rack reserving
marinade. Cook 6 inches from source of heat for about 15
minutes per side for medium doneness. Brush meat with
additional marinade during grilling and sprinkle each
side with salt and pepper after grilling. Cut meat
diagonally across grain into thin slices. Makes 8
servings. |
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ROJO'S RUCKUS
Gourmet Mustard
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The
name itself is an invitation to excitement. This
southwestern blend of chipotle and spice adds the
“chili” flavor to hamburgers, hot dogs, even Mexican
casseroles. |
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Mexican Grilled
Steak
2 - 1 to 1 1/2 lb. beef
flank steaks 2 limes, juiced (about 1/2 cup)
4 cloves garlic, crushed
1/3 cup fresh oregano
leaves, chopped or 2 tbsp. dried oregano, crushed
2 tbsp. olive oil
2 tsp. salt
2 tbsp. Ben Jack Larado’s
Rojo’s Ruckus Gourmet Mustard
Place
beef steaks in a shallow glass or plastic dish. Mix
remaining ingredients, pour over beef. Cover and
refrigerate at least 8 hours but no longer than 24
hours, turning beef occasionally. Cover and grill beef 4
to 5 inches from medium coals, turning once, until meat
reaches desired doneness, about 7 minutes each side for
medium. Cut beef across the grain at slanted angle into
thin slices. Serve with tortillas and guacamole if
desired. Serves 8. |
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Santa
Fe Trail Roast
1/2 cup oil
5 lb. Chuck Roast
1
onion 1
bottle of beer
Salt & pepper
Garlic salt
1 cup chopped green
chilies 3 tbsp. fat
1/4 cup Ben Jack Larado’s
Rojo’s Ruckus Gourmet Mustard
In a deep skillet or Dutch
oven, heat fat till hot, sear roast on both sides. Coat
roast with Rojo’s Ruckus, add onions and chiles, turning
roast to fully cover both sides. Pour beer around sides
of roast. Sprinkle with salt, pepper and garlic salt;
cover with tight lid. Place over low heat. Cook 1 1/2 to
2 hours. It will fall apart and is so good. Serves 8.
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Tamale Pie
1 lb. ground
beef 1 onion, chopped
1 cup cream style
corn 2 cups pitted ripe olives
1 - 8 oz. can tomato
sauce 1 tbsp. chili powder
1 tbsp. garlic
powder 1/3 cup cornmeal
1 egg
2 tbsp. Ben Jack Larado’s
Rojo’s Ruckus Gourmet Mustard
Brown ground beef and onions in a 10 inch skillet.
Combine creamed corn, olives, tomato sauce and egg with
milk. Add to beef mixture. Bring to a boil. Add
seasonings and adjust to taste. Reduce heat. Add corn
meal and simmer until mixture thickens. Cover and place
in oven at 350 degrees or until set. Serves 6. |
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SMOKIN GUN
Gourmet Mustard
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Ole Ben’s favorite.
Freshly ground jalapenos ignite our special blend of
spices for a jalapeno gourmet mustard that will fuel
your imagination.
Gives a jolt
to even the most everyday meal. |
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Southwest Spaghetti
1 lb. hot ground
sausage 1 can pinto
beans
1 onion,
chopped tbsp.
cilantro or cumin
1 tbsp. Ben Jack
Larado’s Smokin Gun Gourmet Mustard
1/2 lb. cooked & drained
spaghetti (hot)
3 1/2 cups medium salsa
In a large skillet, sauté sausage with onion and Smokin
Gun Gourmet Mustard over medium heat; drain fat. Reduce
heat to low and add salsa, beans and cilantro or cumin
to skillet. Simmer 5 to 10 minutes or until thoroughly
heated, stirring occasionally. Spoon over spaghetti and
garnish with shredded Monterey Jack Cheese as a topping
and cilantro sprigs on side, if desired. |
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Black Bean Dip
2 cups black beans, cooked
& drained
16 oz. cream
cheese 1 onion, finely
chopped
1/2 green pepper, finely
chopped 1/2 red pepper, finely chopped
4 cloves Ben Jack
Larado’s Pickled Garlic, chopped
2 tbsp. Ben Jack
Larado’s Smokin Gun Gourmet Mustard
2 tbsp. rum
1/8 tsp. cayenne
pepper 1/4 tsp. ground cumin
Drain
beans, mash until smooth. Mix with cream cheese. Add
remaining ingredients, beat until smooth and fluffy.
Cover and refrigerate at least 2 hours. Return to room
temp. 1/2 to 1 hour before serving.
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Grilled Mustard & Pepper-Crusted Steaks
1/2 cup dry red
wine 1/2 cup lard, melted
2 Ben Jack Larado’s
Pickled Garlic Cloves, minced
1/4 cup Ben Jack Larado’s
Smokin Gun Gourmet Mustard
2 tbsp. Worcestershire
sauce 2 shallots, minced
2 tbsp. coarse ground
black peppercorns
1 tsp. dried
thyme 1/2 tsp. salt
hot red pepper sauce to
taste 6 steaks, beef strip or ribeye
Combine wine, lard,
shallots, garlic, and 2 tsp. of Smokin Gun Gourmet
Mustard, Worcestershire sauce, 1/2 tsp. of the
peppercorns, thyme and salt, mix well. Place in a baking
dish and add steaks, turning several times so they are
well coated. Cover and let marinate 4 hours, turning
several times, again.
Prepare a medium hot
charcoal fire. Combine remaining mustard and hot pepper
sauce in a small dish. Remove steaks from marinade; pat
dry. Spread a thin layer of mustard mixture over one
side of each steak and add some of the remaining pepper.
Place on grill, mustard side down. Brush with remaining
mustard over and sprinkle with pepper. Grill, about 6
inches from coals, turning once until cooked as desired.
8 to 12 minutes total for medium-rare.
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YELLOW JACK
Gourmet Mustard
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You have never
experienced the true flavor of your grilled hot dog or
the mouth watering flavor of your favorite sausage,
until you have spread your hot dog bun or sourdough roll
with this rich and robust gourmet mustard. A must on
ham and cheese. |
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Cheeseburger
Casserole
8 slices day old bread 1
cup grated cheddar cheese
1/2 lb. ground beef 1
egg, beaten
1/4 cup chopped onion 3/4
cup milk
2 tbsp. chopped celery 1/2
tsp. salt
1 tbsp. Ben Jack Larado's
Fire & Lace Gourmet Mustard
2 tbsp. Ben Jack Larado's
Yellow Jack Gourmet Mustard
Heat oven to 350 degrees. Toast bread.
Lightly butter both sides & cut diagonally. Mix ground
beef, onion, celery, Yellow Jack and salt in frying pan.
Cook over medium heat until meat is browned. Arrange
toast, cheese, hamburger mixture in layers in greased 9
inch square pan, ending with cheese as a top layer. Mix
egg, milk, Fire & Lace, salt & pepper. Pour over layers
in pan. Sprinkle with paprika. Bake 30 to 35 minutes or
until done. |
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Trail Hash
1/2 head cabbage shredded 1 tsp.
sugar
3 tbsp. Ben Jack Larado's
Yellow Jack Gourmet Mustard
1 cup water 1/2 cup heavy
cream
Steam 10 - 12 minutes in saucepan.
In skillet place:
1/4 cup olive oil 2 large grated
potatoes
Cook 10 - 12 minutes.
Add 1 lb. thin sliced corned beef.
Mix well.
Make 8 pockets in hash, add 8 whole eggs,
one in each pocket. Cover & steam until done. Place
cabbage mixture on plate and add ham & eggs to complete. |
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Old Settler's Baked
Beans
Brown 1 lb. ground beef,
drain. Fry 1/2 lb. bacon, chopped. Pour bacon and bacon
grease into the following:
1 medium onion,
chopped 1 can butter
beans
1 can kidney beans, drained
1/3 cup brown sugar
1 can lima beans,
drained 1 can pork-n-beans
1/4 cup white
sugar 1/4 cup bbq
sauce
1/4 cup catsup
1 tsp. chili
powder
2 tbsp. Ben Jack Larado's
Yellow Jack Gourmet Mustard
2 tbsp. molasses
Bake at 350 degrees for 1 hour. May be
frozen before or after baking. |
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Italian Red Rice
1 1/3 cups Minute Rice
2 tbsp. chopped white
onion 1/2 tsp. salt
1 tsp. Worcestershire
sauce Pepper to taste
1/4 cup sliced Ben Jack
Larado's Hot Spanish Angels
1 tsp. Ben Jack Larado's
Yellow Jack Gourmet Mustard
3 tbsp. Ben Jack Larado's
Italian Dippin Red Sauce
2 tbsp. butter
1 1/3
cups water
Press two large squares of heavy duty
aluminum foil into a deep mixing bowl. Put rice and
onion in foil lined bowl. Mix remaining ingredients
together and pour over rice and onions. Pull corners of
foil together, fold and seal tightly to form pouch.
Place on grill with medium heat coals. Cook 20 - 25
minutes. Open pouch and gently fluff with fork before
serving. |
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Sausage Balls
1 lb. hot sausage
2 pkgs. biscuit mix (dry)
1 lb. sharp cheddar cheese (grated)
Mix all together. Roll in small balls.
Freeze overnight and bake 15 minutes at 350 degrees.
Bake all or part. Serve with a jar of
Ben Jack Larado's Yellow Jack Gourmet Mustard.
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Poor Man's Steak
1 lb. ground beef 1 tsp.
Worcestershire sauce
1/2 tsp. salt 1/8
tsp. black pepper
4 tbsp. Ben Jack Larado's
Yellow Jack Gourmet Mustard
4 thin slices bacon 1 tsp. dry
parsley flakes
Combine ground beef, salt, pepper,
Worcestershire sauce, Yellow Jack gourmet mustard and
parsley in bowl, mix well. Shape into 4 meat patties.
Place 1 slice bacon around each pattie. Fasten with
toothpick. Cook on grill or under broiler to the desired
degree of doneness. |
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Crab Quiche
1 - 9 inch unbaked pie
shell 1 cup grated swiss cheese
1 - 7 1/2 oz. can crab
2 green onions
3 beaten eggs
1 cup light cream
1/2 tsp. salt
1/2 tsp. lemon peel
Dash of mace
1/4 cup sliced almonds
Ben Jack Larado's Yellow
Jack Gourmet Mustard
Spread bottom of shell with Yellow Jack
gourmet mustard (lightly). Put cheese on bottom of
shell. Sprinkle with green onions. Top with crab meat.
Combine eggs, cream, salt, lemon peel, and mace. Pour
over crab. Top with sliced almonds. Bake at 325 degrees
for 45 minutes. Let stand 10 minutes before serving. |
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Saucy Calico Beans
1 - 15 oz. can kidney
beans 1-15 oz. can butter
beans
1/2 lb. bacon, cut up
1 lb. ground beef
1 med. onion,
chopped 1/2 cup brown
sugar
1-32 oz. can
pork-n-beans 1/2 cup
catsup
1 tsp. Ben Jack
Larado's Yellow Jack Gourmet Mustard
Drain kidney beans
and butter beans; reserve liquid. Sauté bacon, ground
beef and onion in skillet until browned. Combine beans
with beef mixture. Arrange in greased 9 x 13 pan. Mix
brown sugar, catsup and salt together. Pour over bacon
mixture. Add part of the reserved liquid if mixture
looks too dry. Bake in preheated 350 degree oven for 1
hour. |
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Ranch
House Round Steak
3 lb. beef round steak 1/4
cup flour
2 tbsp. Ben Jack Larado's
Yellow Jack Gourmet Mustard
1 1/2 tsp. salt
1/8 tsp. pepper
1/2 cup water 1 tbsp.
Worcestershire sauce
Round steak should be 1/2 inch thick and
then cut into serving pieces.
Trim excess fat from meat; pound
slightly. Combine flour, salt and pepper; coat meat with
Yellow Jack gourmet mustard and then in flour mixture.
Reserve remaining flour mixture. In skillet, brown meat
on both sides in hot fat. Push meat to one side; stir in
reserved flour mixture. Combine water and Worcestershire
sauce; stir into skillet. |
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Breakfast Hash
1 box seasoned
croutons 2 lbs. sausage (cooked &
drained)
2 cups
milk 8 eggs, beaten
1 cup grated cheddar cheese
1 tbsp. Ben Jack Larado's
Yellow Jack Gourmet Mustard
1 cup mushrooms
1 can mushroom soup 4 green
chilies, chopped
Layer in 4 qt.
casseroles, croutons, sausage, cheese and mushrooms.
Beat eggs and milk until frothy; add soup and Yellow
Jack gourmet mustard. Pour mixture over layers. Store in
refrigerator overnight or several hours before baking.
Bake at 325 degrees for 1 hour. Serves 10 - 12 |
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Dressings |
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BALSAMIC OIL OF GARLIC
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An exciting new taste. The natural oil of the garlic
is the only oil in this vinegar dressing, resulting in a
fat-free, cholesterol-free balsamic vinegar. Use it over
any fresh salad, over hot or cold pastas, raw or steamed
vegetables. For a wonderful new flavor, try stir-frying
vegetables in Oil of Garlic. As a marinade, Oil of
Garlic turns your favorite meat, chicken, or seafood
into something extremely flavorful. It makes a great
bread or pretzel dip for a fat-free alternative to olive
oil. Pour over your popcorn for an incredible new snack! |
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Black Bean Dip
2 cups black beans, cooked &
drained
16 oz. cr | | | |