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Gourmet Scoop
GREAT FRIENDS, GREAT FOOD
SEPTEMBER 2012 EDITION
Aged cheddar cheese (5+ years) Basil

Whats on Your Menu?

BALSAMIC ONION JAM BITES
Cracked Peppercorn Triscuits BALSAMIC SWEET ONION JAM

INVITE SUNSET GOURMET INTO YOUR KITCHEN AND SERVE UP SOME DELICIOUS NEW FLAVOURS FOR FALL! THIS EASY TO PREPARE 3-COURSE MEAL SUGGESTION INCLUDES SOMETHING FOR EVERYONE. GRILLED PEPPERS
Grilled peppers make a great addition to many dishes including our Spicy Shrimp and Pasta Bowl. With the Fall harvest of peppers, this is the perfect time of year to give them a try!
Be colourful! Use yellow, red, orange and/or green peppers. Heat a grill to medium-hot. Core the peppers and cut into halves or quarters or grill smaller peppers whole. Brush skin side of the peppers with olive oil and place on the grill skin-side down. Cover and cook until tender - about 10 minutes. Remove skin, if you prefer. Sprinkle with SUNSET GOURMET SEASONED SALT and serve hot on their own or add to your favourite dish.

Place a cheese slice on a Triscuit and top with a dollop of BALSAMIC SWEET ONION JAM. Garnish with a basil leaf.

The fresh basil is key to this recipe!

-Shelley Acres, ON

SPICY SHRIMP AND PASTA BOWL

1 x 450g pkg frozen, peeled shrimp 2 tsp olive oil 1 cup whipping cream cup black olives (optional) 250g linguine cup white wine 1/ pkg CHIPOTLE RANCH DIP MIX 3 cup feta, crumbled

Thaw shrimp. Cook pasta in a large pot of boiling water, following package directions, but omitting salt, until al dente, 7 to 8 min. Drain and return pasta to pot. Drain and return pasta to pot. While pasta is cooking, add 1 tsp oil to a frying pan and add shrimp; cook 4 - 6 minutes until shrimp turns pink. Transfer shrimp to plate. Reduce heat and add white wine, whipping cream and CHIPOTLE RANCH DIP MIX. Stir well and simmer until thickened. Add olives, cooked shrimp and feta; pour over pasta. Serve with slices of our CHEESY GARLIC BEER BREAD.

Chicken is great with this recipe! Use it in addition or as a substitution for the shrimp.

LEMON & WILD BLUEBERRY CHEESECAKE WITH BLUEBERRY SAUCE

THE CHEESECAKE... 1 box LEMON & WILD BLUEBERRY CHEESECAKE BAKE MIX 16 oz cream cheese, softened (500g) 2 eggs 1 prepared graham crust Prepare the cheesecake according to package directions. THE SAUCE... 2 cups blueberries 1 cup orange juice 3 Tbsp cornstarch cup white sugar cup water

Gently boil blueberries in cup water with white sugar and orange juice; stir and gently boil. Add cornstarch to the other cup cold water; mix well and stir into blueberries. Simmer sauce until thickened, cool and pour over cheesecake.

This Blueberry Sauce is delicious on our WHOLE WHEAT, OAT AND HONEY FLAPJACKS.

T see all our new Fall Flavours visit WWW.SUNSETGOURMET.CA or ask your Consultant for a Fall Product Catalogue. o

One-Dish Wonders For Dinner, Lunch or Breakfast!

SUNSET BLACK BEAN QUESADILLAS CHEESY GARLIC BEER BREAD PIZZA
1 box CHEESY GARLIC BEER BREAD MIX 1 1/3 cup beer Vegetable oil Pizza sauce TOPPINGS: Grated Cheese, olives, pepperoni, salami, cooked sausage, mushrooms Combine CHEESY GARLIC BEER BREAD MIX and beer. Cover and let rest 5 minutes. Grease hands with oil, press dough onto greased pizza pan. Bake at 375F for 15 20 minutes. Top with sauce and toppings. Bake additional 10 15 minutes or until heated through. Crust will be thick and chewy. 1 can black beans, rinsed 2 Tbsp OH! SO ONION 1 tsp MEDITERRANEAN BLEND SEASONING MIX 2 Tbsp GARLIC JALAPENO CHEESE BALL MIX 2 heaping Tbsp CHIPOTLE BLACK BEAN & CORN SALSA 2 Tbsp lime juice 1 cup grated cheese 4 large tortillas Mash beans and stir in next ve ingredients. Divide lling and place on two tortillas; top with grated cheese and second tortilla. Cook on griddle or in quesadilla maker. Serve with sour cream and PEACH MANGO HABANERO SALSA or CHIPOTLE BLACK BEAN & CORN SALSA. -Karri Ann Prisiak, SK

CHEF SALAD
cup BLUEBERRY HONEY MUSTARD DIP 2 Tbsp olive oil 1/ cup white balsamic vinegar 8 2 heads romaine lettuce, rinsed, trimmed and roughly chopped cup celery, cut into small pieces 1 cup cooked chicken, diced cup pecans or walnuts 8 oz fresh strawberries, sliced 4 oz feta cheese, crumbled Mix BLUEBERRY HONEY MUSTARD DIP, oil and vinegar in a large bowl. Add lettuce and toss with next 4 ingredients in a large bowl. Divide evenly among 4 plates, top with feta cheese.

STUFFED FRENCH TOAST

1 pkg ORANGE CRANBERRY CHEESEBALL MIX 8 oz cream cheese, softened (250g) Soft French bread, sliced 4 eggs cup milk or half & half Maple syrup Preheat oven to 375F. Cream together cream cheese and Pack A of the ORANGE CRANBERRY CHEESEBALL MIX. Line a baking sheet with foil then lightly coat with cooking spray. Spread 1 Tbsp cream cheese mixture on bread slice and top with second slice to make a sandwich. Repeat until bread and lling are used. Beat eggs and milk in shallow bowl. Dip the sandwiches into the egg mixture, coating both sides. Place slices on the prepared baking sheet, and bake for 10 to 12 minutes until golden brown, turning once. To serve, place sandwiches on plate and top with dried cranberries. Drizzle maple syrup over top. Garnish with whipped cream or powdered sugar.

ONE DISH CHICKEN DUMPLING MEAL

1 box CHICKEN DUMPLING SOUP MIX 1 lb ground chicken 1 tsp vegetable oil 2 tsp OH! SO ONION tsp SUNSET SEASONED SALT 1 cup cooked carrots, sliced Prepare soup according to package directions. While soup is simmering, cook chicken in oil and season with OH! SO ONION and SUNSET SEASONED SALT. Add chicken and carrots to soup and gently simmer for 5 minutes. Serve with warm Buttermilk Biscuits using our BUTTERMILK BISCUIT & SHORTCAKE MIX.

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