Peno Stuffed Eggs
Featured in Dallas Morning News
5/28/03
Spicy Tex-Mex taste!  Use six hard boiled eggs, 2 tsp. mayonnaise, 2 tbs. Peno sauce.  Peel eggs cut in half.  Remove and mash yolks.  Blend in Peno sauce and mayonnaise.  Refill white.  Ganish as desired.  Chill. Makes 12 apetizers.

Rio Rojo Ham
Brush ham with 4 tbs. Rio Rojo Jelly.  With 8 cloves placed in ham, bake covered with foil 1 hour at 375 degrees.  Baste ham with jelly drippings.  In small pan, boil 1/4 cup water and 4 tbs. Rio Rojo jelly until jelly is dissolved and let cool.  Use on the side of ham as sauce.

Tuna Salad Supreme
Mix 2 cans drained tuna and 3/4 cups sour cream together.  Stir in 1/2 cup chopped stuffed olives, 1 cup diced celery, 3 hard boiled eggs, and 1/4 cup Peno Suace.  Chill.  Serve on top of sliced tomatoes.  Surround with cheese and crackers.  Serves 8.

Chicken Tandori Style
Mix 2 cups yogurt, 1/2 cup Peno Sauce, 1/2 tsp. curry powder.  Put one 2-3 lb. chicken, cup up, directly into marinade, coat well, cover, refrigerate for 8 hrs.  Grill until chicken is done.  5 min. before removing from grill, brush with extra Peno Sauce.

Southwest Cornbread
Spicy, moist and delicious, this tender corn bread makes an ideal accompaniment for chili, stew, soup, eggs and brunch dishes of all kinds. Preheat oven to 425 degrees. Mix 6oz. package cornbread mix, 2/3 cup milk, 1 egg, and 1/4 cup Peno Sauce.  Pour into an 8in. square pan or muffin pan.  Sprinkle cheese over top of batter.  Bake 15-20 min. or until golden brown.

Mayan Shrimp Pesto
Combine 1/4 cup margarine, 1 1/2 tsp. garlic powder and 1/2 tsp. parsley in sauce pan and melt over low heat. Place 1/2 peeled and devained shrimp on skewers and brush with garlic butter.  Broil or grill until shrimp are bright pink.  In saucepan, combine 2 cups Mayan Mesquite, one 8oz. container of prepared pesto sauce, and salt and basil to taste.  Simmer on medium heat for 30 minutes.  Add cooked shrimp and heat through.  Serve over angel hair pasta.  Serves 4.

Sabrosa Stuffed...
One baked potato stuffed with spicy Mayan Sabrosa! Garnish if desired with sour cream.

Enchiladas Sabrosas
Shred cooked boneless chicken and roll in hot corn tortillas.  Pour 1 cup Sabrosa over enchiladas.  Sprinkle sliced Swiss cheese over.  Bake 20 minutes at 350 degrees.  Serve hot.
Tip: Before rolling chicken in tortillas, run the tortillas briefly through hot oil to prevent cracking and breaking.   

Peno Spread
Pour 4 tbs. Peno over 8 oz. cream cheese.  Serve with cracker on the side.  Tasty!

Peachy Peno Pork
Coat 1 lb. cubed boneless pork loin with 1 pkg. taco seasoning, brown in 1 tbs. vegetable oil.  Add 3oz. Peno Sauce, 3tbs. peach preserves and 1/4 cup water to skillet.  Mix well, cover and lower heat.  Simmer gently for 15 minutes.  Serve over rice.  Top with green onions.  Prep time: 25 min. Serves 4.

Spicy Thai Chicken
Featured in Dallas Morning News
5/28/03
Combine 1/4 cup chapped green onions, 1/4 cup soy sauce, 1/4 cup Mayan Mustard, 1tbs. vegetable oil, 1/2 tsp. ground cumin, 1/2 tsp. ground red pepper in a small bowl; stir well.  Place six 6oz. skinned chicken breast in shallow baking dish.  Pour mixture over chicken. Let stand 1hr.  Bake uncovered at 400 degrees for 30 min. or until done, basting frequently with mixture.  Top with green onions.  Serve over rice.  Serves 6.

Western Style Beans
Cook and stir 3/4 lb. pork sausage, 1 medium onion and 2 cloves garlic, chopped fine, until sausage is done, about 10 minutes.  Drain. Mix sausage mixture and two 16oz. cans pinto beans, drained, one 8oz. can tomatoes, undrained, one 8oz. can tomato sauce, 1tbs. sugar, 2tbs. Mayan Mesquite, 2tsp. chili powder, 1tsp. dry mustard, 1/2 tsp. salt in ungreased 2qt. casserole dish.  Break up tomatoes.  Bake uncovered in 375 degree oven.  Stir once.  Cook until beans are hot and bubbly, about 45min.  Serves 6.

Mayan Chicken
Preheat oven to 400 degrees.  In a small bowl combine 2/3 cup Mayan Mustard, 1 tbs. dried dill, and 1 tsp. freshly grated orange rind.  Place 2 lbs. cup up chicken pieces, skinned side down on a baking sheet with aluminum foil.  Brush sauce on chicken and coat well.  Turn chicken pieces over.  Gently pull back skin with remaining sauce.  Bake until juices run clear when pierced with a fork, about 30 minutes.  Serves 4.

Mayan Cheese Spread
Combine 8oz. cream cheese, 1/3 cup Mayan Mesquite, and 1/4 cup chopped green onions.  Mix well and chill.  Form into a ball and roll in chopped pecans.

Mayan Mustard Spread
Combine 8oz. cream cheese, 1/3 cup Mayan Mesquite, and 1/4 cup bacon bits.  Mix well and chill.  Form into a ball and roll in chopped pecans.