Ingredients : 1 tablespoon Cajun or Creole seasoning 24 (1 pound) cleaned large shrimp 3 ounces fully cooked Turkey/Chicken Andouille sausage (Applegate), very thinly sliced 1 medium zucchini (8 ounces each), sliced into 1/4-inch thick rounds 1 large red bell pepper, seeded and cut into thin strips 1 1/2 cups corn kernels 1/4 cup chopped
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Ingredients : 6 Hoagie Rolls 4 ounces Sliced Salami 4 ounces Large, Thinly Sliced Pepperoni 9 ounces Sliced Ham Thin Sliced Mozzarella 24 slices Giardiniera Mix optional 1/2 stick Butter – softened 1 teaspoon Dry Italian Seasoning Directions : 1. Preheat oven to 350° 2. Mix butter and Italian season. Evenly spread butter on inside
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Ingredients : 1 cup Pace® Picante Sauce – Medium 1 1/2 pounds ground beef 1 cup fresh bread crumbs 1 egg, beaten 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes 1 tablespoon Worcestershire sauce 4 cloves garlic, minced or 1 teaspoon garlic powder 2 tablespoons vegetable oil 4 medium potato (about 1
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For the dressing, I start with lots of mayonnaise, preferably Duke’s mayonnaise. Plus a good amount of yellow mustard. It really perks up the flavor. I also add a splash of apple cider vinegar which helps accentuate the flavors. Lots of hard-boiled eggs, some celery for crunch, sweet onions, sweet pickle relish, a little onion
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