Wednesday, September 21, 2011

Easy Party Snack Recipes

We have just released a couple of new blends that will help you whip up those favorite snacks for your next get together. Check out our new Camp Verde Spicy Nacho, White Mountain Garden Herb, and Queen Creek Zesty Cheddar blends.

Toasted Cereal Party Mix

Yield:20 Servings

1 cup margarine, melted 
1 Packet (1/2 ounce) Camp Verde Spicy Nacho Seasoning
2 teaspoons Worcestershire sauce
2 cups crispy rice cereal squares
2 cups crispy corn cereal squares
2 cups crispy wheat cereal squares
2 cups toasted oat cereal
1 cup mini pretzel sticks
1 cup mixed nuts

Preheat oven to 275 degrees F (135 degrees C).
In a large roasting pan, melt margarine. Mix together Camp Verde Spicy Nacho Seasoning and Worcestershire sauce.
Stir crispy rice, corn, wheat and oat cereals, pretzels and nuts into the butter mixture and coat well.
Bake uncovered in the preheated oven for 45 minutes, stirring occasionally.

White Mountain Herb Spinach Dip
Yield:20 Servings


1 Tub (16 ounces) sour cream
1 box (10 ounces) frozen chopped spinach, thawed and well-drained
1 can (8 ounces) water chestnuts, rinsed, drained and chopped
1 round loaf French bread


Stir together White Mountain Garden Herb Seasoning, sour cream, spinach and water chestnuts. Chill 30 minutes or until just before serving.

Cut top off the bread and remove center (using firm bread pieces as snacks). Fill bread bowl with dip. Serve with cubed bread and vegetable crudités.

Beer Cheese Dip
Yield:20 Servings


2 cups shredded Cheddar cheese
2 packages (8 ounces each) cream cheese, softened
¼ cup salsa
½ cup beer
Chopped green onions and shredded cheese, for garnish
Tortilla Chips, Pretzels or assorted fresh vegetable crudités, for dipping


Combine Cheddar cheese, cream cheese and dips mix in medium bowl. Gradually stir in beer until mixture reaches desired consistency. Garnish with chopped green onions and additional Cheddar cheese. Serve with pita chips, crackers, pretzels or vegetable pieces.

Monday, September 19, 2011

Brazilian Style Short Ribs-Costela de porco com farinha de mandioca

When cooking authentic Brazilian barbecue many will tell you the trick is in finding farinha de mandioca, but like many other things there‘s hope in a common substitute. Farinha de mandioca is a fine ground Cassava flour. Perhaps try looking for Arrowroot as that work wonderful as a substitute.

Ingredients:3 Lbs. Short ribs
1 Cup Red Wine
1 tsp. Sea Salt
1 tsp. Black Pepper
¼ Cup Farinha de Mandioca ( Cassava Flour)
2 Tbsp. Marjoram
¼ Cup Red WineVinegar

Steps:About 1/2 hour before the barbecue, marinate the ribs in red wine, salt, pepper, vinegar and marjoram. Sear the ribs over direct heat, and transfer to the side of the grill without coals. Barbecue the ribs over indirect heat until they're almost done, remove, coat well with farinha de mandioca and put them back on the grill until they're really well done.