Recipes

Following are recipes submitted by Cutters Cross customers:

Sweet Jalapeno & Cream Cheese Sauce	Caribbean Tilapia
Sunday Pot Roast	Cutters Cross Mashed Potatoes
Tex Mex Buttermilk Ranch Dressing	Garlic Lime Grilled Chicken
Cajun Baked Chicken or Pork Chops	Taco Meat
Mexican Fried Potatoes	Easy Low-Fat Chicken
Cajun Catfish Fry	Funeral Meal Potatoes
Southwest Salsa Dip
Sweet Jalapeno & Cream Cheese Sauce 1. Soften one (1) block of cream cheese in a bowl. 2. Mince Cutters Cross Sweet Hot Jalapenos plus a splash of juice to taste. Whip together with a fork. Enjoy on crackers or as a dip. Makes great party dish. Back to Top
Caribbean Tilapia 1. Rub Tilapia filets with olive oil and season with Cutters Cross Caribbean Jerk Spice. 2. Season sauté pan with olive oil and white wine. 3. Sauté filets mid-high heat about three (3) minutes each side. Back to Top
Sunday Pot Roast 1. Rub chuck roast with Cutters Cross Steak Rub. 2. Season pot with olive oil, white wine, and Worcester sauce. 3. Sear roast on both sides. Remove from heat. 4. Add new potatoes and carrots. 5. Season with Cutters Cross California Style Garlic Salt and brown sugar. 6. Add about two (2) cups of water. 7. Bake at 350 degrees for one (1) hour. 8. Reduce to 250 degrees for three (3) hours. Back to Top
Cutters Cross Mashed Potatoes 1. Prepare mashed potatoes as usual. 2. Add Cutters Cross California Style Garlic Salt to taste. 3. Add minced Cutters Cross Sweet Hot Jalapenos to taste. 4. Add diced green onions to taste. 5. Add cubed Velveeta cheese to taste. Back to Top
Tex Mex Buttermilk Ranch Dressing Combine the following ingredients: 1. One (1) cup real mayonnaise 2. Three-fourths (3/4) cup buttermilk 3. One-fourth (1/4) cup sour cream 4. One (1) tablespoon of Cutters Cross Tex Mex Dry Rub Mix ingredients and chill before serving. Back to Top
Garlic Lime Grilled Chicken 1. Season chicken breast with Cutters Cross California Style Garlic Salt. 2. Rub with olive oil and lime juice. 3. Re-refrigerate for at least four (4) hours. 4. Grill over high heat. Back to Top
Cajun Baked Chicken or Pork Chops 1. Season meat with Cutters Cross Cajun Spice. 2. Pat down with ranch dressing. 3. Roll in instant potato flakes. 4. Bake at 350 degrees for about 30-45 minutes. Back to Top
Taco Meat 1. Brown and drain 1 lb. ground meat. 2. Add 1 tablespoon CC Tex Mex. 3. Add CC California Style Garlic Salt to taste. 4. Add 1 tablespoon Lea & Perrins. 5. Return to heat until flavors blend. Back to Top
Mexican Fried Potatoes 1. Dice & Brown 2 slices of bacon. 2. Dice 1/2 small yellow onion. 3. Dice 3 green onions and 1/2 red bell pepper. 4. Dice 6 medium potatoes. 5. Sauté bacon and vegetables. 6. Rinse diced potatoes and add to vegetables. 7. Add 2 tablespoons of CC Tex Mex. 8. 2 rounds(2 tablespoons) of white wine. 9. CC Garlic Salt to taste. 10. Cover and cook over medium high heat. Toss a few times until liquid absorbed. Brown until crisp. Back to Top
Easy Low-Fat Chicken 1. Coat bottom of skillet with small amount of olive oil. 2. Add skinless and boneless frozen chicken breast and cover over low heat. 3. When top of the breast is thawed, season with any of our spices and cook until all the pink is gone. 4. If you want to brown the meat, remove the cover. Back to Top
Cajun Catfish Fry 1. Mix 1 cup yellow corn meal, 1 tablespoon CC Cajun Spice, and 2 tablespoons CC California Style Garlic Salt. 2. Roll catfish fillets in mixture. 3. Heat Peanut oil to 350 degrees. 4. Fry until golden brown. Back to Top
Funeral Meal Potatoes 1. Mix 15 - 15oz cans of sliced potatoes(drained), 3 large onions(finely diced), 1 stick margarine(cut into small pieces),2 tablespoons Cutters Cross California Style Garlic Salt, 1 tablespoon black pepper, 3 - 15oz cans cream of mushroom soup, and 1/2 lb grated cheddar cheese in a large mixing bowl. 2. When thoroughly mixed, pour in a greased 13 x 21 x 3 pan. 3. Spread out the potatoes evenly; sprinkle 1/2 lb of cheddar cheese on top. 4. Bake in 350 degree oven for 2 hours 5. This will serve 35 to 40 people. Back to Top
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