Owner`s manual

Method:

In a large ceramic bowl, combine tomato sauce, ketchup, vinegar, Worcestershire

sauce and horseradish. Using a wire whisk, blend until all ingredients are well incorpo-

rated. Add bell pepper, celery and garlic, and season to taste with salt and hot sauce.

Continue to blend until all seasonings are evenly mixed throughout the sauce. Adjust

seasonings to your taste should more sweetness or tartness be desired. Cover and

refrigerate overnight for flavors to develop.

Stuffed Jalapeno Peppers

Prep Time: 30 minutes

Cook Time: 3-4 minutes

Yield: 24 stuffed jalapenos

Ingredients:

Cajun Injector® Cottonseed Oil

24 Fresh whole jalapeño peppers or 2 (12 ounce) jars whole

jalapeno pepper, drained

4 oz. Monterey Jack or cheddar cheese, cut into 24 (1-1/2 inch long)

strips

1/2 cup All-purpose flour

1 tbsp. Cajun Injector® Quick Shake® Cajun Shake® seasoning

3/4 cup Buttermilk

Ranch-style dressing for dipping

Method:

Preheat oil to 400˚F in electric fryer, or 350˚F in propane fryer. Cut peppers

length-wise down one side, leaving the other side intact. Remove seeds and

membrane. Stuff each pepper with a piece of cheese. Combine flour and Cajun

Injector Quick Shake Cajun Shake seasoning. Stir will with a whisk. Slowly pour

buttermilk into flour mixture while stirring. Stir until smooth. Dip stuffed peppers in

batter, coating all sides well. Fry 6 to 8 peppers at a time for 2 minutes or until

golden. Remove from hot oil and drain on paper towels. Serve warm with

ranch-style dressing.