Mrs. Pruitt's CHA CHA Salsa | Recipes
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Recipes

Baked Beans

3     Cans or 28 ounces of your favorite beans (wash and drained thoroughly)
1/2  Cup chopped onions
2/3  Cup of ketch-up
2     Tablespoons of Worcester sauce
2     Tablespoons of ground mustard
1/2  Cup of Mrs. Pruitt’s Gourmet CHA CHA Salsa (Mild or Hot)
1/2  Cup of brown sugar
1/2  Cup of honey or molasses
1     Tablespoon of garlic
1     Pinch of pepper
1     Pinch of salt
Preheat oven to 325 degrees
In a large bowl mix all ingredients together
Bake for one hour

Chicken Salad

1 16 oz. Jar of Alfredo sauce
2 Cups of Cooked Chicken Shredded
2 Cups Cooked broccoli chopped
1 Cup Shredded Parmesan
1/2 Cup of Mrs. Pruitt’s Gourmet CHA CHA Salsa (Mild or Hot)
21 Jumbo Pasta shells (cooked)
1 1/2 -2 Cups of Spaghetti sauce
Preheat oven to 350
In a large mixing bowl mix Alfredo Sauce, chicken, broccoli, cheese and Mrs. Pruitt’s Gourmet CHA CHA Salsa
Spoon mixture into pasta shells

Other Uses

Hot Dogs
Bratwurst
Chicken
Fish (Salmon, etc)
Hamburgers/Veggie Burgers
Veggies
Various Greens (Kale, Collards, Turnips, Microgreens, etc.)
Beans (All types)
Chips and Dip
Meats (Beef, Brisket, Kabobs)
Tuna Salad
Potato Salad and Chicken Salad
Rice and Vegetables
Rice and Beans
Tacos/Burritos
Wraps
​Deviled Eggs
with Cheese, Wine and Crackers
with Eggs for breakfast
Omelettes
Chili
Meatloaf
Portabella Mushrooms
Pita Sandwiches
As a garnish, spread or condiment

CHICKEN TOSTADAS

Yield: 12 portions
1 pound chicken thighs, boneless and skinless
Enough of the following to lightly coat the chicken:
Cumin
Chili powder
Sweet paprika
Salt and pepper
Tortilla chips
Salsa Verde recipe follows)
Mrs. Pruitt’s Gourmet ChaCha Salsa
1. Preheat the oven to 350°.
2. Coat the chicken with the dry spices, and season with salt and pepper to taste.
3. Place on a parchment-lined sheet tray, and lightly cover with foil. Roast in the oven until cooked through, about 25 minutes. Set aside to cool.
4. Once the chicken has cooled, use forks to shred the meat.
5. Mix the shredded chicken with warm salsa verde. Serve on tortilla chips garnished with Mrs. Pruitt’s Gourmet ChaCha Salsa.

Salsa Verde

Yield: 1 to 1 1/2 cups
Active time: 15 minutes
Start to finish: 15 minutes
1/2 pound tomatillos, husks removed and rinsed
1/2 onion, quartered
1 small jalapeño, halved
1 clove garlic, peeled
2 tablespoons fresh cilantro, rough chopped
Salt to taste
1. Preheat the broiler to high.
2. Place the tomatillos, onion, jalapeño and garlic on a sheet tray and place it under the broiler, 4-to 6-inches from the burner.
3. Cook, turning the vegetables occasionally, until tender and slightly charred
4. Place the vegetables in a blender and puree until smooth.
5. Stir in the cilantro and season with salt to taste.

CHEDDAR QUESO DIP

16oz Cheddar Sauce
16oz Mrs. Pruitt’s Gourmet ChaCha Salsa HOT
1 loaf of bread, cut into cubes
1. Mix Cheese Sauce and Mrs. Pruitt’s Gourmet CHA CHA Salsa together and heat over low heat or microwave to desired temperature.
2. Pour into a bowl and serve with bread or tortilla chips.

CHICKEN CORDEN BLU

2 lbs Chicken Breast cup in 1 inch chunk of chicken
1 Egg
Italian Bread Crumb s
Place in Bake Pan or casserole dish
Add cheese (mozzarella, cheddar or swiss)
Add 1 can of cream of celery or chicken soup
1-2 cups chunk of Ham
Mix all together
Place foil or lid over dish and place in oven at 350 degrees for 20 minutes

HOME MADE TARTAR SAUCE

1  cup Mayonnaise
1 teaspoon of catsup
¼ of Mrs. Pruitt’s Gourmet CHA CHA Salsa

CHICKEN SALAD

2 lbs. of Shredded Chicken (cooked and seasoned)
¼ cup of Shredded Cheese
1 cup of Mayonnaise
¼ cup of Mrs. Pruitt’s Gourmet CHA CHA Salsa (MILD or HOT)
Mix all together