Save remainder of marinade in a jar in the refrigerator for quick meals in any season.

Ingredients:

Measure all ingredients into a 20 to 32-oz jar with tight fitting lid:

• 1/2 cup soy sauce
• 1/2cup tomato juice
• 1/2 cup fresh squeezed lime juice
• 1/2 cup firmly packed brown sugar
• 1/4 cup vegetable or olive oil

Recipe Directions:

1. Place meat into large Ziploc bag and pour in enough to coat all sides of the meat.
2. Place in refrigerator for at least six hours.
3. Grill when ready.

Inventive Variations:

• 1 teaspoon freshly grated ginger
• 1 teaspoon minced garlic
• 1/2 cup sesame seeds, sprinkle marinated pork tenderloin or chicken with sesame seeds before grilling!

Recipe Ingredients:

• 1 package Roasted Garlic Spinach Dip
• 1 package of frozen chopped spinach
• 1 cup cottage cheese
• 1/4 cup mayonnaise
• 1/4 cup grated parmesan cheese

Roasted Garlic Spinach Dip Recipe Directions:

1. Thaw and drain spinach, press out excess moisture through a strainer and set aside.
2. In a medium bowl, blend cottage cheese, mayonnaise and Parmesan cheese with electric mixer until smooth.
3. Add contents of Dip Mix Seasoning packet.  Add thawed and drained spinach and stir well.
4. Cover and refrigerate one hour or longer.  Serve cold with fresh vegetables.

For a hot dip, spoon mixture into a small baking dish and bake at 350 degrees for 20 minutes.  Serve warm with crackers or pita chips.  MAKES 2 1/5 CUPS.

Optional Variation:

For a creamed spinach vegetable dish, follow recipe directions for a spinach dip but add 1/2 cup of milk or cream and bake in an 8-inch Pyrex or ceramic casserole for 30 minutes.

Spinach Dip

Recipe Ingredients:

• 1 package Horseradish Shrimp Dip
• 1/2 pound cooked shrimp, chopped
• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup sour cream

Horseradish Shrimp Dip Recipe Directions:

1. In a medium bowl blend softened cream cheese and mayonnaise with electric mixer until smooth.  Stir in the contents of Dip Mix Seasoning packet.
2. Add shrimp and refrigerate for 1 hour or longer before serving.
3. Place Dip Mix into serving bowl surrounded by crisp wheat or rye crackers.

For a hot shrimp dip, bake mixture for 25 minutes at 350 degrees and serve immediately.  MAKES 2 1/2 CUPS.

Inventive Variations:

1. Substitute 1/2 pound deli sliced and shredded corned beef instead of shrimp.
2. For a BIG GAME DAY hors d’oeuvre, follow directions above for making dip.  Lightly broil rye bread rounds on a baking sheet.  Turn all rounds over and add 1 tablespoon of Dip Mix and broil again for 2 to 3 minutes until puffed and a little browned.
3. Place open face rounds on a platter and serve!

Shrimp Dip

Recipe Ingredients:

• 1 package Curried Cheddar Chutney Dip
• 1/2 cup mayonnaise
• 8 ounces cream cheese, softened
• 8 ounces chutney
• 8 ounces shredded cheddar cheese
• Optional: Cook 4 slices of bacon until crisp and crumble on top of either hot or cold mixture

Curried Cheddar Chutney Dip Directions:

1. In a mixing bowl, blend mayonnaise and cream cheese with electric mixer until smooth.
2. Add chutney, cheddar cheese and contents of Dip Mix Seasoning packet.
3. Spoon mixture into serving bowl and surround with pita chips or crackers, or may refrigerate until ready to use.

For a hot appetizer, spoon mixture into a small oven proof dish.  Bake at 350 degrees for 25 minutes.  Place bowl in center of hors d’oeuvre platter.  Surround with chips and serve.  MAKES 3 CUPS.

Inventive Variations:

1. Use 1/4 cup of this dip with sliced chicken breast to make a Panini sandwich filling.
2. For a fabulous passing hors d’oeuvre, lightly broil cocktail bread rounds on a baking sheet.  Turn over bread and add 1 tablespoon of the dip mix to tops.  Broil again for 2 to 3 minutes until lightly browned and puffed.  Serve at once.

Ingredients:

• 1 14-ounce can pumpkin puree (not pumpkin pie filling)
• 1 7.5 ounce jar marshmallow fluff
• 8 ounces cream cheese
• 1 package of Frontier Soups Pumpkin Spice Mix
• Zest of one orange

Recipe Directions:

1. Soften cream cheese and blend thoroughly with electric mixer.
2. Add pumpkin and the fluff, mixing until smooth.
3. Add the contents of pumpkin spice mix and orange zest, blend well, and refrigerate for 1 hour or more.
4. Serve with sliced apples or pears, ginger snaps or butter cookies for a refreshing treat.

Pumpkin Cheesecake

• 1 package Green Onion Dip Mix
• 1 6.5-ounce can crabmeat
• 8 ounces cream cheese
• 1/4 cup mayonnaise
• 1/2 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 2 ounces shredded, fresh, Parmesan cheese

Directions:

Bake in a small casserole at 400 degrees for 30 minutes and serve hot with crackers or bread.

• 1 package Green Onion Dip Mix
• 1 6.5-ounce can salmon, drained and flaked
• 1 10-ounce package frozen spinach (cook, drain and squeeze out excess liquid)
• 1 cup mayonnaise
• 1 cup sour cream

Recipe Directions:

Combine all ingredients, chill several hours to blend and serve with crisp veggies or crackers.

Ingredients:

• 1 package San Francisco Thai Golden Peanut Soup Mix*
• 2 pounds raw shrimp, medium 31/40 pieces per pound
• Vegetable oil
• 4 cups, chicken broth
• 1 cup, peanut butter
• White rice, 6 servings
• Small can of pineapple chunks, drained
• 1/2 green pepper, diced
• 1/2 red pepper, diced

Recipe Directions:

1. In medium saucepan, bring chicken broth to a boil
2. Add soup mix and stir
3. Cover and reduce heat, simmer for 15 minutes
4. Stir in peanut butter, melting it into sauce
5. Continue cooking on low for 10 minutes, stirring occasionally, set aside
6. Peel shrimp, rinse and drain on paper towel to remove moisture
7. Heat 2 tablespoons oil in a non-stick skillet over medium-high heat until hot
8. Add 7-8 shrimp at a time to pan, sauté for about one minute on each side, remove from pan, keep warm in a covered dish
9. Continue until all shrimp are done
10. Prepare rice according to cooking instructions, last two minutes of cooking, add green and red peppers and drained pineapple chunks
11. Stir slowly, cover and continue to cook until done
12. Place 8-10 shrimp on a plate with rice. Spoon peanut sauce over shrimp and enjoy!

*This soup mix packet makes plenty of sauce to serve 10-12. Remaining sauce can be frozen.

Ingredients:

• 1 package Lemony Dill Dip Mix
• 1 cup sour cream
• 1 cup mayonnaise

Recipe Directions:

1. Blend contents of packet into one cup sour cream mixed with one cup of mayonnaise, and juice of half a lemon.
2. Refrigerate 30 minutes or overnight before serving.