Mouth Watering Beef Stew (Grant Nelson)
Ingredients:
2-lbs. pre-cut stew meat 1/2 lb baby carrots 3 stocks of celery 6 red potatoes 1 onion 1/4 cup of Alpine All Purpose 2 packages Au Jus
Brown meat and season with Alpine All Purpose. Put carrots, cut celery, cut onion in 1/2 and potatoes in large 4 quart stew pan. Season with 1/4 cup of Alpine All Purpose and mix in meat. Make Au Jus, and top off the pan with water. Cook in oven for 2 hours at 400 degrees. Enjoy!!
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Shrimp Pico Cocktail (Jesus E. Guerrero)
Use fresh ingredients:
1 or 1/2 bunch of cilantro, chopped 2 or 3 large tomatoes, diced into small cubes
Now the hot stuff:
Use Serrano peppers - chop or dice peppers into small pieces 1 or 1/2 medium onion chopped or diced 1 lemon, cut and squeeze juice into ingredients 1 cold 12oz. can of V-8 1 or 1/2 lb. of cocktail shrimp already cooked & chilled 1/2 tsp garlic powder
Mix all ingredients into a medium size bowl or larger. Mix in Alpine Touch All Purpose Seasoning to desired taste. The more the better! Serves 6 to 8 people as a cocktail; serves 10 to 15 as a dip. Caution - peppers are added to desired "hot" taste and you can use other varieties of peppers. Shrimp can also be large boiled shrimp that has been boiled in Alpine Touch All Purpose Seasoning, then cooled and chilled.
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Tartar Sauce (Diana Depner)
2/3 cup mayonnaise (not salad dressing) 1/3 cup sour cream 1/2 cup sweet pickle relish (drained) 2 or 3 tbsp. onion chopped very very fine (to taste) 1/4 tsp. dried mustard worcestershire sauce (to taste) Alpine Touch All Purpose (to taste)
Amounts are approximate. Stir well and refrigerate overnight.
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Roasted Pumpkin Seeds (Darren Schenck)
This one is quick and easy - a great snack anytime!
Ingredients:
Pumpkin Seeds Alpine Touch All Purpose Seasoning
When cleaning out those pumpkins for Halloween, save all the seeds and rinse them in the sink to get all the goop off. Spead the seeds out evenly and one layer deep on a large cookie sheet and coat with Alpine Touch, making sure to coat both sides of the seeds. Toss into the oven at low setting (170-200) for a few hours until seeds are crispy but not burnt. I'm not sure as to the best way to store seeds after as mine never seem to last any amount of time.
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Jen's Scrumptious Krab Salad (Jennifer Hutchinson)
Ingredients:
Head of iceberg lettuce Krab (imitation or real) Shrimp (canned or fresh) Mayonnaise Alpine Touch All Purpose Seasoning
Chop up however much lettuce you will use that night. Tear apart the Krab and mix up in the lettuce. Spoon enough mayonnaise to coat the salad but not too runny. (The water in the lettuce will thin it out.) Sprinkle Alpine Touch to taste. (I put quite a bit on it.) If desired, add shrimp. Refrigerate until ready to serve. It sounds too easy, but it's so wonderful and I always get lots of compliments.
Note: I moved to California and really missed Alpine Touch. I've just found your site and ordered more. Thank goodness!
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Vegetable Confetti Salad (Maryl Linsenmaier)
DRESSING: 1/2 tsp. onion salt 1/2 tsp. garlic salt 1/2 tsp. salt 1/2 tsp. black pepper 1/2 tsp. Alpine Touch All Purpose Seasoning 2 tsp. parsley 1 tsp. dill weed 1/2 cup oil 1/2 cup red wine vinegar Mix all ingredients in jar or container with a tight fitting lid. Shake until well blended & pour over fresh chopped vegetables. Best when served immediately.
FRESH CHOPPED VEGETABLES: 1 cucumber thick sliced or cut in chunks 2 medium tomatoes cut in chunks 1 small to medium white onion sliced (separate into rings) 1/2 cup of celery sliced (approx. 1/4 in) 1 green pepper (cut into chunks)
Note: If you or someone in your family does not care for onions, the amount called for can be adjusted downward.
Serves 4-5
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