1 can tomato juice (46 oz.) 1 large cucumber (peeled and diced)
1 jar red Cactus Lace Salsa ½ to 1 cup sour cream (optional) (Choose salsa
depending on
desired heat level.)
1 Wyler’s Chicken Bouillon cube (crushed)
1 tablespoon lemon juice
Blend all ingredients well. Chill before serving. Makes 2 quarts.
CHEF'S SUGGESTIONS:
1. Making several hours prior to serving enhances the flavor.
2. Garnish with avocado slices or drizzle soup over the slices as an appetizer.
1 pork loin (3 to 3 1/2 pounds)
1 tsp. seasoned salt
1 jar Cactus Lace Onion Garlic Glaze
Preheat oven to 350 degrees. Rub seasoned salt all over pork. Wrap in foil and bake for 1
hour. Reduce heat to 325 degrees and bake until fork tender (time varies
by size of loin—usually about 2 to 2 ½ hours). Test internal temperature
with meat thermometer and follow recommendations for pork.
Remove top of foil. Leaving loin in remaining foil with juice, carefully slice in pieces
nearly through the loin. Drizzle ¾ to 1 jar Onion Garlic Glaze over top and down into slits
in meat. (You may want to warm the glaze in a saucepan.)
Recover tightly with foil and place back in over approximately 20 to 30 minutes. Remove
foil for last 10 minutes. Glaze should be gooey and slightly caramelized. Potato Vege Soup Mix
2 large baking potatoes
3 cans chicken broth
4 oz. cream cheese or sour cream
1 tbsp. dried minced onion
3 slices American cheese
1/4 cup diced carrot
1/4 tsp. white pepper
1 cup half & half
3 pinches Cactus Lace Vege Mix
Peel, slice and boil potatoes in water until tender. Drain. Return potatoes to large pan
and mash. Add chicken broth, diced carrot and dried onion. Simmer until carrot and onion
are tender. Add cream cheese (or sour cream), American cheese and Vege Mix. Stir until
cheese melts. Add half & half. Simmer on low until all ingredients are well blended.
1 16oz. jar Cactus Agave Salsa
8 oz. box Velveeta cheese
Nacho chips
Place 8 oz. of Velveeta cheese in a bowl and microwave on high power for about 1 minute.
(The cheese just needs to be warm and melted.) Stir. Add one-half jar Cactus Agave;
heat for another minute to minute-and-a-half.
(You can also add layers of sour cream, guacamole, chopped tomatoes, black olives, diced
onion, and seasoned cooked beef or chicken.)
Serve with Frito Scoops or over Nacho chips.
What a quick and easy treat for Monday Night Football and Super Bowl Games!
This quéso is a delicious appetizer!
For a breakfast meal, serve with bacon, ham, or sausage over cornbread or biscuits,
with fruit sides, an array of Cactus Lace jams and jellies, coffee, and juice.
1 and ½ lbs. lean ground beef
½ sweet onion
½ lb. bacon
½ jar Cactus Sangria Jelly
1 cup Red Sangria (You may wish to buy enough Red Sangria to serve with the meal.)
1 large jar prepared spaghetti sauce
1 small package of Lasagna noodles
1 cup Ricotta cheese
2 cups grated Mozzarella cheese (Reserve some for topping.)
½ cup grated Parmesan cheese (Reserve ¼ cup for topping.)
1 10oz. package frozen chopped spinach (optional)
Brown 1 ½ lbs. lean ground beef. Set aside. Dice onion and bacon and sauté. Mix in ½
jar Cactus Sangria jelly and ½ cup Red Sangria. Stir well and remove from heat as soon
as the jelly and the Sangria are well blended. Combine all ingredients and simmer for 1
hour. Just before serving, add ½ cup Red Sangria and stir well.
Cook Lasagna noodles according to package directions. Rinse and drain.
If you choose to use spinach, cook and drain well. Pat dry before adding to dish.
Layer noodles, meat sauce, cheeses, and spinach. Top with reserved Mozzarella
and Parmesan cheeses.
