Cactus Sangria Spaghetti
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
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.
Ladle over cooked spaghetti. This and the Cactus Sangria Lasagna recipe
on the back of this card are easy, delicious dishes. Serve with a fresh
tossed salad and warm garlic bread.
For a tasty salad dressing, heat 1/3 jar Cactus Sangria jelly slightly.
Add 1/3 cup apple cider vinegar and 1/3 cup of light salad oil. We recommend
Safflower oil. Shake well before serving.
Cactus Sangria Salad Dressing
1/3 jar Cactus Sangria jelly
1/3 cup apple cider vinegar
1/3 cup of light salad oil.
(We recommend Safflower oil.)
Heat jelly slightly. Mix with vinegar and salad oil. Shake well.
CHEF’S SUGGESTION:
Make dressing several hours ahead of time, chill, and shake well before serving.
Cactus Lace Dessert Tarts
1 package prepared tartlet shells (or make your own from scratch) 1 jar
of any of the following Cactus Lace Jams: Pina Colada, Apple Pie, Apple
Rum Raisin, Blueberry, Black Cherry, Caribbean Sunrise, Cherry Amaretto,
Pear, Strawberry Ginger, or Strawberry Rhubarb Sour Cream or whipped Cream
Cheese (optional) Whipped topping
Fill tartlet shells with jam of choice and top with whipped topping. Or,
mix 1/3 part sour cream or whipped cream cheese with jam of choice and
fill tartlet shell. Top with whipped topping. May also use as pie filling
for graham cracker shell.
Piña Colada Frosted Cake
1 cake mix. We suggest Hill Country Fair Pineapple Moist
* This mix requires 3 eggs and 1/3 cup cooking oil.
Or
Betty Crocker Super Moist Butter Recipe Yellow
* This mix requires 3 eggs and 1 stick of butter
1 jar Cactus Lace Pina Colada jelly
1 small can crushed pineapple (optional)
The frosting and other optional ingredients and variations for filling
and topping are listed on the back of this recipe card.
Make cake according to directions on the box. You may wish to add 1 small
can crushed pineapple (Drain well and set juice aside.)
While the cake is still warm, use an ice pick or a fork to pierce the top
of the cake. Over low heat, or in the microwave, warm 1 jar Cactus Lace
Pina Colada jelly. If you have added crushed pineapple, stir 1/8 to ¼ cup
of the reserved juice into the jelly. You may also wish to add (according
to taste), 1 or 2 tablespoons of rum or Pina Colada Schnapps.
Mix well and spread a thin layer of the mixture over the cake. Keep cake
at room temperature several hours, then refrigerate.
Note: For a cake with two or three layers, use the jelly as a filling instead
of a topping. Ice with ready-mixed white or butter frosting and top with
well-drained pineapple rings.
Topping Options:
Mix 1 small container of whipped topping, 1 small package dry instant pudding
mix (Vanilla, French Vanilla, or White Chocolate), 1 small can crushed
pineapple (well drained), and 1/3 cup fresh coconut. Refrigerate several
hours before serving. Garnish with fresh strawberries and peeled sliced
kiwi.
Cactus Lace Pina Colada Cake is a dessert compliment to the following menu:
Appetizer: Baked brie topped with Cactus Lace Black Chipotle or Raspberry
Chipotle jelly
Entrée: Marinated Tropical Habanero Chicken Breasts (Ask us for the recipe!)
Salad: Fresh green salad topped with dressing made with mixture of 1/3
cup Cactus Lace Raspberry Chipotle jelly, 1/3 cup apple cider vinegar,
and 1/3 cup light cooking oil.
Chef Francesca's Jam Cake
1 pineapple, yellow or white cake (made as per directions on box)
1 to 2 jars Cactus Lace Jam of your choice (we suggest Pina Colada)
1/2 can cream of coconut
Whipped topping
Prepare cake mix in large rectangular sheet cake pan. Either cool in pan or remove from
pan (for dressier presentation) and allow to cool. Liquify pina colada jam in small pan
on stovetop. Mix in cream of coconut. Poke holes through cake and drizzle jam mixture over
cake top, allowing mix to ooze down into holes in cake. Cool. Top with whipped topping and
fresh shredded coconut.
May substitute chocolate cake and Black Cherry or Cherry Amaretto jam with chocolate syrup
and chocolate whipped topping.
