Ingredients:
1 ½ pounds of thickly sliced ham.
3 tablespoons of butter
6 Blue Diamond Almond Nut-Thin Crackers – ground to crumbs
1 ¾ cups beef stock
1 ½ cups cream
1 tablespoon grated horseradish (preferred) or 1 ½ tablespoons hot prepared horseradish (like jalapeños, horseradish can burn – wash hands thoroughly after grating)
1/3 cup of Blue Diamond slivered almonds
½ teaspoon of sugar
Salt and pepper to taste

Directions:
Melt butter over medium low heat. Add crumbs, stir to form a roux. Keep heat low and mix constantly to prevent browning. Slowly add stock while stirring. Simmer and stir for 20 minutes or until sauce thickens. Pour in cream then add salt, sugar, and horseradish. Stir. Add slivered almonds and bring to a boil. Immediately remove from heat.

Serve over thick slices of ham.

Number of Servings: 4

Ingredients (shrimp and salad):
1 lb OLA! Raw Peeled & Deveined Shrimp
2 garlic cloves (minced)
4 tablespoons olive oil
1/2 lb mixed greens
1 ripe avocado cut in slices
1 orange, peeled and cut in slices
1 jicama, peeled and cut Julianne style
1 red pepper cut Julianne style

Ingredients (Lime Cilantro Dressing):
2 limes (juice)
1/2 cup fresh cilantro, chopped
2 garlic cloves, minced
1/2 cup olive oil
pinch oregano

Instructions:
Shrimp:Whisk together garlic and olive oil in large bowl. Add Shrimp and toss to coat. Marinate 1 hour. Grill Shrimp 3 minutes on each side. Set aside.

Dressing: Place all ingredients in a blender. Blend on low speed until smooth.

Salad: Toss together mixed greens, avocado, orange slices, jicama, red pepper and 1/2 of the lime-cilantro dressing. To serve:Divide salad on 4 plates and place 4 grilled shrimp on top of each salad. Drizzle remaining lime-cilantro dressing over top of shrimp.

Ingredients

½ pound of hamburger
Salt and Pepper
½ cup of grated Monterey Jack cheese
Gluten-free Ranch Dressing
2 Roma tomatoes sliced into 12 rounds
12 Blue Diamond Country Ranch Nut-Thin Crackers

Directions
Make twelve (12) small balls with hamburger and press into small patties.

Salt and pepper skillet and fry hamburgers.

Line up crackers. Place tomatoes on crackers and sprinkle on cheese. Place hot sliders on top of cheese and crackers. Place dollop of Ranch on top of patty and finish with more cheese.

This is the recipe for traditional Indian deep fry. A traditional pakora is often made of cauliflower and is served with a chutney. Children love it.

Pakora
Ingredients:
1½ cups of garbanzo bean flour (chickpea or gram)
2 teaspoon of vegetable oil
2 teaspoon of salt
1 cup water
1 to 3 hot green chiles, scraped & minced
¼ teaspoon of ginger
½ teaspoon of cumin
½ teaspoon of cilantro
1/3 teaspoon of baking powder
Vegetable oil for deep frying
Cauliflower to make 30 or 35 medium florets (or others vegetables: carrot, onion, mushroom, zucchini, potato
rounds)

Directions:
Combine chickpea flour, salt, vegetable oil, spices, and water. Mix until smooth and the consistency of heavy
cream. Set aside for 15 minutes then whisk and check for consistency – too thin and it will spatter, too thick and it will be too doughy. Adjust with a little more flour or a little more water if necessary. Finally, add the baking powder.
Coat florets with batter and carefully lower into hot oil. Fry until golden brown, turning to fry evenly. Carefully remove with slotted spoon and place on paper towels to drain.

Cranberry Orange Chutney
Ingredients:
2 tablespoons vegetable oil
½ medium sized red onion, chopped
2 cloves pressed garlic
2 tablespoons peeled and chopped ginger
1 (12 ounce) bag of cranberries
1 (15 ounce) can mandarin oranges, drained
1 cup of packed light-brown sugar
1/3 cup of red-wine vinegar
½ teaspoon of salt
½ teaspoon of chile pepper
1 cinnamon stick
Zest and juice of one lemon

Directions:
Heat oil over medium high heat. Add onion, garlic, and ginger. Cook for 2 minutes until softened. Add
cranberries, oranges, sugar, vinegar, chile, and cinnamon stick. Cook for about 13 minutes, stirring occasionally until cranberries are softened. Break up with back of a wooden spoon, or the quick insertion of an immersion
blender. Remove from heat, stir in lemon juice and zest. Cool. Remove cinnamon stick. Cover and chill.
Keep refrigerated up to 2 weeks.
This can be served with the Pakora above or pork or chicken.

yields 2/12 gallons

• 4oz blended oil
• 4 large onions
• 1/2 cup Chopped Garlic in Oil (RC Chopped Garlic in Oil)
• 12 lbs carrots rough cut with skin left
• 6lbs cubed butternut squash
• 1 1/2 gallons prepared Chicken Base (RC Reserve Collection Chicken Base)
• 1/2 gallon orange juice
• 3 bay leaves
• 1 tsp while pepper
• 1 tablespoon salt
• 1 cup ginger puree ( such as RC Fine Foods ginger puree)
• 1/4 tsp nutmeg
• 1/4 tsp ground thyme
• Orange Extract (such as RC Fine Foods orange extract) to taste

In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly. Add chopped garlic in oil and saute till aromatic. Add carrots, butternut squash, prepared chicken base, orange juice, and bay leaves. Cook mixture until carrots & squash are tender enough to puree. Puree soup and add rest of ingredients. Finish seasoning with orange extract.

Blue Diamond Nut Thin Pecan Crackers
1 leek
5 ounces of chevre cheese.
3 tablespoons of gluten-free apple pie filling
1 tablespoon of olive oil
1 teaspoon of sea salt

Slice leek into small rounds. Saute in olive oil over medium heat until cooked through. Add cheese, apple pie filling, and salt. Turn off heat. Stir mixture. Remove from heat and cool overnight.
Serve with Blue Diamond Nut Thin Pecan Crackers