To add a little something fresh and fun to our quarterly newsletter, we decided to add in some favorite fall recipes from the staff. Here are just a few!
Yield: About 2 pint (serves 8 as an appetizer)
2 cups sharp orange cheddar, grated (8 oz.)
2 cups sharp white cheddar, grated (8 oz.)
3/4-1 cup Duke’s mayonnaise
1/2cup pimiento peppers, drained and chopped (7-oz. jar)
1/4-1/2 cup green onion, finely chopped (use both the green and the white parts)
1/4-1/2 cup fresh jalapeno peppers finely chopped (with inside/seeds cut out)
11/2 tsp. black pepper
1 tsp. salt
1/2 tsp. cayenne
A Healthy Dash of Louisiana Hot Sauce (you can also use Tabasco)
Combine all ingredients in a medium bowl, and stir with a rubber spatula. Serve immediately with crackers, or cover, refrigerate, and let flavors marinate. I usually refrigerate at least a couple of hours before serving to bring out the flavors. Also, seasoning measurements are not exact. Adjust to your taste. Enjoy.
1/4 C Vodka
1/4 C Champagne
1/2 C Cranberry Juice
Crushed ice, 2 strips orange zest
Combine the vodka, champagne, juice in a large-stemmed red wine glass.
Add crushed ice and stir until the mixture is well chilled.
Twist the orange strips over the glass, drop them in, serve, and ENJOY!