• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 12 eggs, lightly beaten
• 4 cups (16 ounces) shredded
• Monterey Jack cheese, divided
• 2 cups small-curd cottage cheese
• 2 plum tomatoes, seeded & diced
• 2 tablespoons Just My Taste
• 4 green onions, sliced
• 1 teaspoon dried oregano
• 2 tablespoons minced fresh cilantro or parsley
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

In a large bowl, combine the flour and baking powder. Add the eggs, 3--1/2 cups Monterey Jack cheese and the rest of the ingredients. Pour into a greased 13-in. x 9-in.x 2in. baking dish. Sprinkle with the remaining Monterey Jack cheese.

Bake, uncovered, at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 30 minutes longer or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

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Cheese Sauce and Chips

• 1 pound process cheese
• (Velveeta), cubed
• 3 tablespoons of Just My Taste
• 1 jar (4 ounces) diced pimientos, drained
• Tortilla chips

In a microwave safe bowl, combined the first three ingredients. Cover and microwave on high for 6-8 minutes or until cheese is melted, stirring occasionally. Serve with tortilla chips.

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Jalapeno Appetizer - Mini Tarts

• 1 (8 oz) package shredded Monterey Jack cheese
• 6 eggs, beaten
• 1 (16oz) jar of Just My Taste
• 1 tablespoon dried parsley

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Kicking Pot Roast

• 1 boneless beef chuck roast (3 to 3 1/2 pounds)
• 2 tablespoons vegetable oil
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 3 tablespoons of Just My Taste
• 1/2 envelope taco seasoning mix (2 tablespoons)
• 2 teaspoons beef bouillon granules
• 1 teaspoon sugar
• 1/4 cup cold water
• 3 tablespoons all-purpose flour

In a Dutch oven, brown roast in oil. Combine tomatoes, Just My Taste, taco seasoning, bouillon and sugar; pour over the roast. Cover and simmer 2 to 2 1/2 hours or until meat is tender. Remove roast to a platter and keep warm. For gravy, pour 2 cups pan juices into a saucepan. Combine the cold water and flour; stir until smooth. Add to juices; cook and stir over high heat until thickened and bubbly, about 3 minutes. Slice roast. Serve with gravy. Yield: 6-8 servings.

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Marinades

When it comes to adding bold flavors to beef, there’s nothing like a marinade. By using a marinade, it allows you also to tenderize the meat. This will enable you to buy many economical beef cuts. The marinade that you create can suit any mood or personality. Some like it hot and some not. Try a southwestern marinade on a chilly night or a teriyaki one for times when supper has to be done in a hurry.

ALWAYS marinate beef under refrigeration, never room temperature.

The tenderizing effect of a marinade usually penetrates to about 1/4 inch from the surface of the meat.

Marinate beef at least four hours or over night. To tenderize use an acid-based marinade.

Always discard any leftover marinades that have been in contact with raw meat.

Try some of the marinades below and don’t be afraid to create your own.

Teriyaki Stir-Fry

• 1 quart Soy sauce
• 3 cups Honey
• 11/4 cup ginger
• 2 tablespoons Just My Taste (adjust to your taste)

Combine; Makes 1 3/4 quarts

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Mediterranean

• 2 cups Just My Taste (adjust to your taste)
• 3 tablespoons chopped oregano
• 1/2 fresh lemon or lime, squeezed
• 1/4 cup olive oil

Combine; makes 2 1/4 cups

Meatloaf

• 1 1/2 lb. lean ground beef
• 3/4 cup Italian bread crumbs
• 1 large egg, lightly beaten
• 1/2 cup ketchup
• 1/2 cup chopped onion
• 2 tablespoons of Just My Taste
• 1/2 teaspoon salt

Mix bread crumbs into ground beef. Set aside. Put all remaining ingredients in a food processor and process until well blended. Thoroughly combine with meat mixture. Place in a large loaf pan and shape. Bake 1 1/2 hours at 350 degrees. Drain fat from pan. Let stand 10 minutes before slicing and serving.

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Spicy Rice - Baked

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Spicy Squash

• 2 1/2 pounds yellow squash, sliced
• 4 eggs
• 1.2 cup milk
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoon all-purpose flour
• 1 (16 oz) package shredded Monterey Jack cheese
• 1 cup of Just My Taste
• 1 1/4 cups coarsely crushed corn chips

Preheat oven to 350 degrees (F). Grease a 9 X 13 pan.

Bring a pot of salted water to a boil. Add squash and cook until tender but still firm, about 15 mins. Drain and set aside to cool.

In a large bowl combine eggs, milk, cheese, Just My Taste, salt, baking powder, flour; Mix well. Fold in squash.

Sprinkle half of the crushed corn chips in the bottom of the prepared dish. Spoon the squash mixture into the dish, and top with the remaining crushed chips.

Bake in the preheated oven 30 minutes.

Note : should make about 8 servings

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Summer Squash

• 1 teaspoon Butter
• 1 large white or yellow onion, diced
• 1 large tomato, diced
• 2 tablespoons of Just My Taste (adjust to your taste)
• 7-8 small yellow summer squash, sliced thinly
• 5-6 slices of Mozzarella cheese
• salt and pepper to taste

Melt butter in large frying pan to lightly sauté onion, tomato, and Just My Taste. Drain off excess butter.

Add squash and cook until beginning to get tender (should still have some crunch in it). Cover top with cheese, turn off heat, and cover pan.

Serve when cheese has melted.

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Vegetable Tofu Stir-Fry

• 1/4 lb. mushrooms\cooked, chopped
• 2 tablespoons worchestershire sauce
• 1/4 cup vegetable stock
• 2 tablespoons Just My Taste
• 2 tablespoons garlic, minced
• 1 lb. carrrots\cooked, sliced
• 1 lb. tofu, thinly sliced
• 1 teaspoon vegetable oil
• 1 lb snow peas\cooked, thawed if frozen
• 1 bunch scallions, cut into 1 inch pieces

Combine first 7 ingredients in a bowl and marinate 30 minutes. Heat oil in a heavy skillet or wok over medium high heat. Add tofu mixture and stir-fry 3-4 minutes. Add remaining ingredients and stir-fry 3-4 minutes or until carrots are tender.

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White Cheese Sauce

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