Recipes from You                     

               Angie and Charlie's Oyster  

                              Shooters

                             YAH Baby!!!

                       In a tall shot glass

              Place raw oyster in the bottom.

            Splash of hot sauce (your choice)

                  Add a layer of vodka

                             Top off

                               with

         Carters Select Bloody Mary Mix.

                         Marcos's Étouffée

                     1 1/2 Sticks of Butter.

          1 Green Bell Pepper chopped fine.

              4 Stalks of Celery chopped

       1 cup Carters Select Original Salsa

       1 teaspoon Worchestershire Sauce

 1/4 cup parsley leaves coursely chopped

                  2  garlic cloves diced

          1 cup cream of mushroom soup

                      1/4 green onion

           1 tablespoon red pepper flakes

              1 serrano pepper chopped

                   1 tablespoon olive oil

    2 pounds shrimp peeled and devained

             Heat olive oil in saute' pan

     Saute garlic, serrano pepper,

                 red pepper flakes, for

        one minute.  Add all remaining

ingredients  and simmer on medium for 45

                   minutes to one hour.  

                  Remove from heat and

                  let stand for 5 minutes.

                Serve over rice and enjoy.

                 * For a thicker etouffee

                let simmer while stirring

                 for 10-15 minutes more.  

                Thanks  to Marcos Prado

                        for this recipe.

           Dales Spanish Rice

  4 Cups                     Water

  2 1/2                     White Rice

  16 oz.             Carters Select

                                   Salsa

Bring water to a boil and    add salsa. Stir in rice. Cover and reduce heat and Simmer for 20 minutes. 

 "Best Damn Spanish" rice   

    that I have ever eaten."

 Thanks to Dale Lynn for this  

                  recipe. 

    Cheve' Chile Rojo, con 

            Pita Appetizer

 8 oz   softened goat cheese

 1 cup Carter's Select

           Chimichurri Salsa

1 jar   roasted red pepper
 
1         package of pita bread
  
Place the goat cheese in the center of the patter, pour the salsa over top and cover with roasted peppers. Toast the pita bread after cutting into bite sized triangles and serve with the dip. get your grain, dairy, and salsa food   groups in one serving...delicious and simple!

    Thanks to James and Megan Snyder for this recipe

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