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This extremely rich sauce was two years in the making. Dip cheese or garlic breadsticks, make pizza pockets, mix with pasta or spread on a loaf of French bread, top with mozzarella cheese and broil. Dippin Red gives your taste buds a whole new meaning to the words ”Italian Cuisine.” |
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Italian Red Rice 1 1/3 cups Minute
Rice 2 tbsp. chopped white onion
1/2 tsp. salt 1 tsp. Worcestershire sauce
Pepper to taste 1/4 cup sliced green olives 1 tsp. Ben Jack
Larado’s Yellow Jack Mustard 3 tbsp. Ben Jack
Larado’s Italian Dippin Red Sauce 2 tbsp. butter
1 1/3 cups water Press two large squares of heavy duty aluminum foil into a deep mixing bowl. Put rice and onion in foil lined bowl. Mix remaining ingredients together and pour over rice and onions. Pull corners of foil together, fold and seal tightly to form pouch. Place on grill with medium heat coals. Cook 20 - 25 minutes. Open pouch and gently fluff with fork before serving. |
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Ben’s Lasagna 1 1/2 lbs. ground beef
1 tsp. season salt 1 pkg. taco seasoning
14 1/2 oz. can tomatoes 1 jar Ben Jack Larado’s
Italian Dippin Red Sauce 1 can chopped green chilies
2 eggs, beaten 2 cups small curd cottage
cheese 3 1/2 cups shredded Monterey
Jack Cheese 12 corn tortillas, torn Brown meat, drain. Add all ingredients except cottage cheese, eggs and tortillas. Simmer 15 - 20 minutes. Combine cottage cheese and eggs. In 13x9x2 dish, layer half meat sauce, half tortillas, half cottage cheese mixture and half cheese. Repeat layers. Bake uncovered at 350 degrees for 30 minutes. Let stand 10 minutes before serving. |
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Italian Loaf 2 Italian sausages
1/2 lb. ground beef 1/2 cup chopped onion
1/4 cup chopped green pepper 1 tomato, chopped
1 loaf French bread 2 jars Ben Jack
Larado’s Italian Dippin Red Sauce |
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