Made in Austin, Texas All-Natural Salsa, Bread and Butter &  Candied Jalapenos, Michelada, and Bloody Mary MixesOur business and home were spared here in Bastrop. We are truly thankful.    To all of our Texas Customers that were effected by the recent wildfires please except our condolences. We encourage those that can to give a monitary contribution to those agencies that are offering relief.Click on a link below or give to the agency of your choiceredcross.org/donationsbastropfoodpantry.org  bastrop ministerialalliance.org    

                        Quick and Easy

                   Appetizer and Meal Ideas

MeatballAppetizer

We use thisone atour

store demonstrations.

Heres how to do it:

Saute' chopped onion in olive oil about 5

minutes. Addcooked frozen meatballs to

skilletand cook until browned. Add

Carters Select Original, Hot,

Fireside, or Chimichurri to coat.

Continue tocookuntil salsa iswarm.

Serve asan appetizer using pretzel

sticksin place of toothpicks.

OR

Serve over rice or pasta for an entree.

Shrimp Cocktail

Add cooked shrimp to chilled

Carters Select Original or Hot for a

quick appetizer.

Quick Nachos

Pour Carters Select Salsa or Chimi

on top of abowl of tortilla

chips. Add pinto or black beans.

Top with the cheeseof your choice.

Microwave 30-60 seconds or place

under the broiler

until cheese is melted

Carters Cream Cheese Spread

We use this recipe at our

instoredemonstrations

Blend until smooth8 oz Cream Cheese with

1/2cupOriginal,Hot, or Fireside Salsa

& add fresh orpickled

jalapenosin food processor.

If you use our Chimichurri

use 4 Tbs.

with 8 oz. cream cheese.

Serve as adip w/vegetables, crackers or

chips. Use as a

sandwich spread instead of mayo.

Texas Party Dip

Blend 4 oz. Carters Bread and Butter

JalapenoDip Mix with

8 oz. of Cream cheese.

Serve with hot corn bread, biscuits, or crackers

Smoked Turkey andCream Cheese Spread

Spreadsalsa cream cheese spread (recipe

above) on tortilla. Next addthinly sliced

turkey and roll up tortillatightly.Wrap tortilla

in plasticwrapand place in refrigerator for

2 or3 hours. Just before serving,

unwrap the tortilla rolls andslice in

6 or 8 pieces.

Black beans or olives

can be subsituted for turkey.

Fireside Guacamole

4 Hass Avocados, pealed, pitted

androughchopped

1/2 cup Carters Select FiresideSalsa

Salt to taste

Combine all ingredients

except salt in food processor

Blend to desired consistency

Transfer to bowl and add salt totaste

Serve with tortillachips

Chile con Queso

and

Carter Select Salsa

2 cups (8 oz.) Cheddar, or Monterey Jack

1/2 cup cream

1/2 Carters Salsa of your choice

Add cream, cheese,

and salsato pan.Overlow to

medium, heat until cheese is melted.

Serve as a dipwith

tortilla chips or vegetables

You have to try this one!!

Carters Select Humis

We use this for our in store product

demonstrations

16 oz. canGabanzo beans (chick peas)

drained and rinsed.

1 cup Carters Select Original or Hot

Combine and process

in blender or food processor

until smooth.

That's all there is to it.

Servewith pita bread

or

spread on atortilla

when you are making breakfast tacos

Carters Lone Star Salad

1 bag (16 oz.) frozen whole

kernel corn,

thawedand drained

1 CanBlack-eyed peas,

rinsed and drained

1 Cup Carters Select Original,

Hot, or Fireside Salsa

Heres how to do it:

MIX the corn, peas,in a 2-qt.

bowl. Stir the salsa into

the corn mixture until

well coated.

COVER and refrigerate the

salad for 4 hr.

Stir before serving.

Do ItAhead:Prepare the

salad as directed.

Cover andrefrigerate

the salad overnight. Stir

before serving.

Carters Select Gazpachio

1 cup Carters Select Salsa

(Regular or Hot)

2 cups Carters Select

Bloody Mary Mix

2 cups cucumbers peeled,

seeds removed,

and chopped

1 cup Fresh tomato

seeds removed

and chopped.

Heres How to do it

Combine all ingredients in

food processor or blender.

Processto desired consistency.

Refrigerateuntil cold.

Carter's Select

Cheesecake

About10 Servings.

1 cup crushed tortilla chips

1 stick ( cup) butter, melted

2 (8-ounce) packages

cream cheese, softened

1 (16-ounce) container sour cream

2 eggs

2 cups shredded Cheddar cheese

1/2 cup (4 medium) green onions, chopped

1 jar (16 oz.) Carters Select Salsa

of your choice

Mix tortilla chips with melted butter

in small bowl. Press

mixture into bottom of 9-inch springform pan.

Put prepared pan on shallow-sided

baking pan.

Beat cream cheese, sour cream and eggs

in stand mixer.

Stir in cheese. Pour into 9 inch

spring form pan.

Bake at 350 degrees for 30 minutes or until

center is set.

Cool cheesecake on wire rack. Cover and

refrigerate at least 3 hours before serving. Run

a sharp knife around

edges of springform pan and remove the side.

Top with salsa. Cut into wedges and serve.

Blend Carters Select Salsa

orChimichurri

with cottage cheese

and top withpineapple

or peaches for a quick

and healthy snack.

Add Carters Select Salsa

or Chimito sour cream

and use as a topping

on a baked potato.

           Texas  Potatoes
   

  4    Large Baked Potatos.

      Leftovers work great 

               Sloppy Joes

      Brown ground beef or

          turkey until done.

    Add enough Carters Select

            Original to coat.

            Serve on bun

     with a slice of cheese

                     or

            top a hot dog.

           Carters Select

           Eggplant Rollups

MIX      Salsa and Tomatoes

MIX        2 cups Salsa and

      Tomatoes mixture, chicken 

             and 1 cup cheese.

 SPOON about 1/4 cup chicken

  mixture on each tortilla. Roll

 tortilla around filling and place

 seam-side down in 3-qt.shallow

          baking dish. Cover.

BAKE at 350°F. for 20 min. Top

    with remaining Salsa and

      Tomatoe mixture and

          remaining cheese.

      Bake 10 min.or until hot.

.