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Our
zesty cocktail sauce adds the full bodied flavor of fresh horseradish to
the tang of tomato rich sauce to awaken all your seafood dishes. Pour a
jar over a bar of cream cheese, add cocktail shrimp and serve with
crackers for a delicious hors d’oeuvre. Try topping your next meatloaf
with this one! |
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Salmon Patties
with White Beans 1 can Red Sockeye Salmon,
drained 1 can small white beans,
drained 1 egg, slightly beaten
1/4 cup flour
3/4 tsp. baking powder
canola oil 1/4 cup finely chopped green
onions 1/4 tsp. salt
lemon wedges 1 jar Ben Jack Larado’s
Red Horse Cocktail Sauce In medium-size bowl, combine salmon, beans, onions and egg. In small bowl, blend flour, baking powder and salt. Add dry ingredients to salmon mixture, blend well. Heat oil in skillet and form salmon mixture into patties. Fry over medium heat 5 minutes on each side. Drain on paper towels. Serve hot, topped with Red Horse Cocktail Sauce. Garnish with lemon wedges. |
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Oyster Pie Pastry for 2 crust pie
2 tbsp. flour 1 1/2 qt. medium oysters
1/4 cup butter salt to taste
2 tbsp. Ben Jack
Larado’s Red Horse Cocktail Sauce |
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