White Lightnin' Gourmet Dressing

whitelightninsue

A delightfully spanking hot, incredibly rich and smooth jalapeno gourmet dressing with a touch of Ben Jack Larado's famous Pickled Asparagus. Dip your cheddar peppers or light up your grilled cheese or chicken sandwich with this one. Livens up an egg sandwich and is great on turkey or ham. Fantastic on onion blossoms or as a topping for burritos or enchiladas.

Zesty Cucumber Sour Cream Salad

3 cucumbers, sliced thin 1 tbsp. chopped parsley

1 sweet onion, sliced thin 1 tbsp. paprika

1 jar Ben Jack Larado's White Lightnin' Jalapeno Gourmet Dressing

1/8 tsp. ground coriander salt & pepper to taste

2 cups sour cream 1/8 tsp. ground cumin

1/4 - 1/2 cup milk 2 tbsp. white vinegar

Mix all ingredients in bowl, adding only enough milk as necessary, making sure the mixture will not become too soupy or runny. Refrigerate for at least one hour before serving. A great side dish with fish or steak and corn on the cob.

Tangy Tuna Salad Delight

2 cans tuna fish 2 hard boiled eggs, chopped

1 - 8 oz. can small sweet peas 2 large dill pickles, chopped

1 jar Ben Jack Larado's White Lightnin' Jalapeno Gourmet Dressing

2 medium onions, chopped fine 3/4 cup mayonnaise

3 stalks celery, chopped fine

Mix all ingredients well and serve in tomatoes cut into cups or on lettuce leaves or as sandwiches with your favorite bread.

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 Gourmet 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.

Lisa's Artichoke Dip

By Lisa Kay Henry Boone, great, great, great granddaughter

of Effrem Eligia Henry.

1 cup mayonnaise 1 cup fresh grated parmesan

1/2 cup Ben Jack Larado's White Lightnin' Gourmet Dressing

2 cans chopped artichokes (not marinated)

1 large can green chiles

Mix ingredients and bake at 350 degrees for 20 minutes. Serve with hard rolls or Italian bread.

Crab Delight

1 pkg. unflavored gelatin 1/2 cup mayonnaise

3 tbsp. cold water 1 cup chopped celery

1 can cream of mushroom soup 6 oz. cream cheese

1/2 lb. crab meat (fresh) 2 chopped gr. onions

1/4 cup Ben Jack Larado's White Lightnin' Gourmet Dressing

Soften the gelatin in cold water. Warm the soup to simmering, add the softened gelatin and cream cheese. Stir over medium heat until dissolved, about 3 minutes. Remove from heat and mayonnaise, White Lightning, celery, crab meat and onion. Rinse a 4 cup mold with cold water. Pour the mixture into the mold and refrigerate overnight. Unmold on a cold serving platter and garnish with parsley. Serve with crackers.

Jalapeno Macaroni Salad

2 pkgs. small shell macaroni

1/2 tbsp. garlic salt 2 tbsp. celery seed

2 small jars sliced pimentos Juice of 1/2 lemon

2 jars Ben Jack Larado's White Lightnin' Gourmet Dressing

10 green onions, chopped 8 stalks celery, chopped

Cook macaroni, rinse and drain. While hot add garlic salt and celery seed, lemon juice and White Lightnin'. Add remaining ingredients and refrigerate overnight.