(Also good for Cinco de Mayo)
South of the Border Shrimp Cocktail
1 pound cooked shrimp, peeled and deveined
1½ cups tomato juice or Spicy Hot V8®
½ cup ketchup
1 avocado, peeled and diced
¼ cup finely diced onion
¼ cup finely diced cilantro
1 jalapeno, finely diced
2 tablespoons lime juice
¼ teaspoon cayenne pepper, or more for spicier dish
¼ teaspoon garlic salt
Salt and pepper to taste
Dash of Tabasco® sauce
1 lime, cut into wedges
Mix all ingredients in a 2-quart bowl and chill. Serve in martini glasses and garnish with a lime wedge. Serves 4.
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Vegetable Medley Mexicano
1 slice baked ham, approximately ¼ inch thick, diced
PAM® Cooking Spray
2 cups chopped summer squash or zucchini
1 – 1½ cups corn kernels, canned or fresh
1 small yellow onion, chopped
¼ cup shredded cheese (cheddar or Monterey jack)
Pepper to taste
Spray large, deep, nonstick skillet generously with vegetable spray. Add diced ham and cook over medium heat until warm. Add the squash (or zucchini), corn and onion and stir fry until tender. Pepper to taste. Place in festive bowl and sprinkle with cheese.
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Fiesta Cornbread
1 cup corn meal
1 cup flour
1/8 cup sugar
2 eggs
1 teaspoon salt
4 teaspoons baking powder
1 cup milk
1 cup grated cheddar cheese
1 tablespoon diced onion
2 green chili peppers, chopped
1 can whole kernel corn
¼ cup cooking oil
2 tablespoons pimentos (optional)
Mix all ingredients together. Pour into greased 9 inch pan. Bake at 400 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
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Toffee Brownies
1 package brownie mix with walnuts, for 9” x 13” pan
3 large (4.5 ounce) Hershey’s Symphony® Milk Chocolate Bars with Toffee and Almonds
Prepare brownie mix according to package directions. Pour half of batter into 9” x 13” pan. Lay candy bars side by side across batter, then cover with remainder of batter. Bake as indicated on brownie mix box. Super easy and super-duper delicious!
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