Recipes
Appetizers
Salsa Supremo
Ingredients:
1 medium tomato
1/4 cup diced onions or bell peppers
1 cup diced pineapple or papaya
1 package MPK ® Mucho Salsa mix
Preparation:
1. Dice tomato and place into medium mixing bowl.
2. Dice onions and fruit and add to mixing bowl.
3. Add package of Mucho Salsa mix and mix until ingredients are blended thoroughly.
4. Cover and refrigerate for at least 1 hour before serving.
Cheeseball Delight
Ingredients:
8 oz cream cheese (softened)
6 oz walnuts (crushed)
Fresh parsley (chopped)
1 package Produce Valley California Ranch
8 oz cream cheese (softened)
6 oz walnuts (crushed)
Fresh parsley (chopped)
1 package Produce Valley California Ranch
Preparation:
1. Combine Ranch dip mix with softened cream cheese.
2. Add 1/2 of the crushed walnuts and as much chopped parsley as desired.
3. Shape into a ball and roll in remaining walnuts.
4. Refrigerate for one hour before serving.
1. Combine Ranch dip mix with softened cream cheese.
2. Add 1/2 of the crushed walnuts and as much chopped parsley as desired.
3. Shape into a ball and roll in remaining walnuts.
4. Refrigerate for one hour before serving.
Main Dishes
Soup & Molly's Pumpkin Nut Bread
Ingredients:
For the soup:
2 cups fresh broccoli
2 tablespoons butter or margarine
2 cups milk
MPK Cream of Broccoli Soup Mix
For the Pumpkin Nut Bread:
2 cups flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 cup solid pack pumpkin
1 cup sugar
½ cup milk
1 cup chopped pecans
2 eggs
¼ cup softened butter
For the soup:
2 cups fresh broccoli
2 tablespoons butter or margarine
2 cups milk
MPK Cream of Broccoli Soup Mix
For the Pumpkin Nut Bread:
2 cups flour
2 tsp baking powder
1 tsp salt
½ tsp baking soda
1 tsp cinnamon
½ tsp nutmeg
1 cup solid pack pumpkin
1 cup sugar
½ cup milk
1 cup chopped pecans
2 eggs
¼ cup softened butter
Preparation:
Soup: Follow package instructions.
Pumpkin Bread: Sift together first six ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter. Mix until well blended. Stir in nuts. Spread in well-greased 9 x 5 x 3 inch loaf pan. Bake in 350 degree oven for 45 - 55 minutes or until toothpick inserted into center comes out clean. Makes one loaf. Bread may be frozen.
Soup: Follow package instructions.
Pumpkin Bread: Sift together first six ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter. Mix until well blended. Stir in nuts. Spread in well-greased 9 x 5 x 3 inch loaf pan. Bake in 350 degree oven for 45 - 55 minutes or until toothpick inserted into center comes out clean. Makes one loaf. Bread may be frozen.
Side Dishes
The Best Deli Slaw Ever
Ingredients:
1 head cabbage
2 tbsp sugar
2 tbsp vinegar
1 cup mayonnaise
½ - 1 cup peanuts
1 package MPK ® Cole Slaw mix
1 head cabbage
2 tbsp sugar
2 tbsp vinegar
1 cup mayonnaise
½ - 1 cup peanuts
1 package MPK ® Cole Slaw mix
Preparation:
1. Place sugar, vinegar and mayonnaise in a large mixing bowl and stir thoroughly.
2. Mix in desired quantity of peanuts.
3. Wash and shred cabbage and place into mixing bowl.
4. Toss well and refrigerate at least one hour before serving.
1. Place sugar, vinegar and mayonnaise in a large mixing bowl and stir thoroughly.
2. Mix in desired quantity of peanuts.
3. Wash and shred cabbage and place into mixing bowl.
4. Toss well and refrigerate at least one hour before serving.
Salads
Anytime Salad
Ingredients:
1 head Butter lettuce
1 avocado
1 Roma tomato
Green chives
1 package MPK ® Salad Toppings
Your favorite salad dressing
1 head Butter lettuce
1 avocado
1 Roma tomato
Green chives
1 package MPK ® Salad Toppings
Your favorite salad dressing
Preparation:
1. Wash head of Butter lettuce and tear leaves to desired lengths. Place into salad bowl.
2. Dice tomato and place into salad bowl.
3. Slice chives and avocado and add to salad bowl.
4. Sprinkle package of MPK ® Salad Toppings over salad and toss with your favorite salad dressing
1. Wash head of Butter lettuce and tear leaves to desired lengths. Place into salad bowl.
2. Dice tomato and place into salad bowl.
3. Slice chives and avocado and add to salad bowl.
4. Sprinkle package of MPK ® Salad Toppings over salad and toss with your favorite salad dressing
Mucho Fresh Guacamole Dressing
Ingredients:
1 fresh avocado
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 package MPK ® Mucho Guacamole mix (Mild)
1 fresh avocado
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 package MPK ® Mucho Guacamole mix (Mild)
Preparation:
1. Remove skin and pit from avocado and cut avocado into small cubes.
2. Combine avocado, lemon juice and mayonnaise in a food processor and blend until smooth.
3. Dressing can be thinned with milk if desired.
4. Cover and refrigerate for at one hour before serving.
Try adding some fresh salsa to the above recipe while blending for an even spicier flavor…or substitute MPK ® Mucho Guacamole mix (Spicy)!
1. Remove skin and pit from avocado and cut avocado into small cubes.
2. Combine avocado, lemon juice and mayonnaise in a food processor and blend until smooth.
3. Dressing can be thinned with milk if desired.
4. Cover and refrigerate for at one hour before serving.
Try adding some fresh salsa to the above recipe while blending for an even spicier flavor…or substitute MPK ® Mucho Guacamole mix (Spicy)!
Desserts
Going Bananas Over Glaze
Ingredients:
2/3 cup sugar
3 - 4 fresh bananas
9" baked pie shell
1 cup HOT water
1 package MPK ® Strawberry Glaze mix
2/3 cup sugar
3 - 4 fresh bananas
9" baked pie shell
1 cup HOT water
1 package MPK ® Strawberry Glaze mix
Preparation:
1. Slice bananas and place them into a 9" baked pie shell.
2. In a medium bowl, combine package of strawberry glaze mix with 2/3 cup sugar and mix very, very well until ingredients are thoroughly blended.
3. Gradually add HOT water and mix vigorously with wire whisk or whip until glaze is smooth.
4. Pour glaze mix over bananas in pie shell. Chill at least 1 hour in the refrigerator before serving.
1. Slice bananas and place them into a 9" baked pie shell.
2. In a medium bowl, combine package of strawberry glaze mix with 2/3 cup sugar and mix very, very well until ingredients are thoroughly blended.
3. Gradually add HOT water and mix vigorously with wire whisk or whip until glaze is smooth.
4. Pour glaze mix over bananas in pie shell. Chill at least 1 hour in the refrigerator before serving.