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Alpine Touch Recipes

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TasunkaWitko View Drop Down
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aka The Gipper

Joined: 10 June 2003
Location: Chinook Montana
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    Posted: 09 June 2006 at 14:52

www.alpinetouch.com

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What's Cookin'?

Enjoy these mouth-watering recipes contributed by raving fans who use Alpine Touch spices and seasonings. From breakfast to dinner, the possibilities are only limited by your imagination.

Mouth Watering Beef Stew
(Grant Nelson)
Tartar Sauce
(Diana Depner)
Shrimp Pico Cocktail
(Jesus E. Guerrero)
Roasted Pumpkin Seed
(Darren Schenck)
Vegetable Confetti Salad
(Maryl Linsenmaier)
Jen's Scrumptious Krab Salad
(Jennifer Hutchinson)
Corrine's Coleslaw
(Maryl Linsenmaier)
Wilkin's Steak Strips & Bannock
(Jonathan Chapman)
Alpine Jerky
(Don)
Omelet in a Bag
(Marilyn Christensen)
The Best Chicken Nuggets
(Jeanne Herwick)
Goulash
(John Fabeck)
Italian Chicken
(Marilyn Christensen)
Alpine Shrimp Dip
(Heather Irvine)

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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Corrine's Coleslaw
(Maryl Linsenmaier)

Ingredients:

1/2 head of cabbage chopped
1 medium green pepper chopped
1 medium carrot grated
3/4 cup of chopped celery

Put chopped vegetables in large salad bowl. Add the following ingredients individually. Then toss and serve or chill for up to 2-hrs.

1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. Alpine Touch All Purpose Seasoning
1 tsp. parsley
1/4 tsp. Accent (msg)
1/2 tsp. onion powder
1/4 tsp. sugar
2 Tbsp. water
1/2 cup oil
1/4 cup of white vinegar
1/4 cup of wine vinegar

Serves 6-8

(My copy of this receipe, given to me some 26 years ago by a very special friend, just lists the ingredients. Therefore, the measurements are approximate and may need fine tuning to suit individual taste.)

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Wilkin's Steak Strips and Bannock
(Jonathan Chapman)

Slice steak into thin strips and wrap meat strip around a roasting stick. Sprinkle liberally with Alpine Touch. Roast over an open fire. (Add more Alpine Touch if desired, and it usually is!) Meanwhile, mix commercial biscuit mix into a dough following package instructions for tea biscuits. Roll dough pieces into a rope (about 5 inches long) Coil dough around a roasting stick, leaving space between each wrap. Toast to golden brown over an open fire, roll in butter and sprinkle with Alpine Touch.

Comment: Our family has a tradition of these "Steak and Bannock" meals around a campfire. We have had to make many trips to the States over the years and solicit the help of our American kin to provide the Alpine Touch we so desperately craved. Thanks Uncle Kent for the tradition and provision...by the way we need some more Alpine Touch.

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Alpine Jerky
(Don)

Cut your favorite meat (I prefer antelope, deer, etc.) into 1/4 inch thick pieces. Place on your smoking rack and sprinkle with Alpine Touch All-Purpose Spice until the meat is completely covered. Turn meat over and repeat. Dead Alder brush makes a great smoke. Let dry until desired consistency. Enjoy!

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The Best Chicken Nuggets
(Jeanne Herwick)

Ingredients:

1 cup flour
1 cup instant potatoes (flakes)
Lots of Alpine Touch All-Purpose Spice
Strips of chicken breasts

Begin by dipping chicken strips in egg and milk then roll in mixture of flour, potato flakes and All-Purpose Spice. Deep fry for the best chicken nuggets ever! Double dip for even better taste.

We also love this recipe for Walleye or any white fish!

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Italian Chicken
(Marilyn Christensen)

Ingredients:

1 cup mayonnaise
1 cup grated Parmesan cheese
2 tsp oregano
Alpine Touch Spices to taste
6 chicken breasts

Mix mayonnaise, cheese, oregano and Alpine Touch Spices. Cover chicken breasts with mixture and place in a sprayed baking dish. Bake at 350 degrees for 40-45 minutes. Yum!

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Omelet in a Bag
(Marilyn Christensen)

Ingredients:

Eggs
Alpine Touch All-Purpose and Pepper Blend
Ham, Cheese and whatever else you like in your omelet

You'll also need quart-size freezer bags and a large pot of boiling water.

Break as many eggs in freezer bag as you like in your omelet. Add cheese, ham, mushrooms or whatever you desire. Shake in Alpine Touch All-Purpose and Pepper Blend to season. Squish all together and boil for 12 minutes (low altitude) to 18 minutes (high altitude). You can boil 7 or 8 bags at a time, so this is great for camping or a large crowd.

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Goulash
(John Fabeck)

Ingredients:

1 can of Tomato Soup
1 lb ground beef
1 small onion (diced)
4 stalks of celery (diced)
1 package of mushrooms (sliced)
1 12 oz package elbow noodles
2 tbsp butter
Lots of Alpine Touch All-Purpose Spice

While cooking the ground beef, add Alpine Touch All-Purpose Spice to taste, celery and onion. Wait until the end to add the mushrooms so they do not get soggy. Boil the noodles. Mix all ingredients together and let it gel for 10 minutes.

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Alpine Shrimp Dip
(Heather Irvine)

Ingredients:

1 package cream cheese
1 pint cottage cheese
8 oz sour cream
2 cans shrimp or 1/2 lb fresh peeled, cooked and chopped.

Blend all ingredients with mixer until mixed really well. Now add plenty of Alpine Touch Spice to taste. (I like about a tablespoon.) Eat with potato chips or crackers.

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TasunkaWitko - Chinook, Montana

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