Recipes on the 
Main Menu
Burritos Grande
White
Chocolate Mousse
Caribbean
Fruit Salad
Marinated
Vegetable Salad
Roast Turkey with Sausage and
Chesnut Stuffing
Oxtail Soup
Prunes with Gorgonzola Cheese Dressing
Apricots
Mousseline
Grilled
Mutton Chops with Herbs
Chicken
Fajita Pasta Toss
Strawberry shortcake with fresh
strawberry sauce
Peachy Pork
Picante
Burritos Grande
Yield: 6
servings 
1 lbs ground beef
1 1/3 cups water
1 pkg (1.5 ounces) ORTEGA® Burrito
Seasoning Mix
1 3/4 cups (1-pound can) ORTEGA® Refried
Beans, warmed
6 (10-inch) burrito-size flour
tortillas, warmed
3/4 cup ORTEGA® Thick & Chunky Salsa
3/4 cup (3 ounces) SARGENTO® Fancy
Shredded Monterey Jack or Mild Cheddar Cheese
Procedures:
BROWN beef; drain.
Stir in water and seasoning mix.
Bring to a boil.
Reduce heat to low; cook for 3 to 4 minutes or until mixture
thickens.
SPREAD about 1/4 cup beans on each tortilla.
Top with 1/3 cup beef mixture, 2 tablespoons salsa and 2
tablespoons cheese; fold into burritos.
Top with additional salsa, if desired.
Recipe and photo provided by Ortega® and Ortega.com
White
Chocolate Mousse
Yield: 4
servings
12 oz white chocolate, broken into small
pieces
4 tbsp water
2 cup heavy cream
1 tsp instant (powdered) gelatin
1/2 cup cold water
1/4 cup milk chocolate bits or chips
Procedures:
Caribbean
Fruit Salad
Yield: 4
servings
1 large pineapple
1 large kiwi
1 large apple
1 large banana
1 large orange
2 tbsp lemon juice
2 tbsp sugar
2 tbsp rum (or cognac)
1 small canned lychees
1/2 cup water
Procedures
Slice the pineapple in half. Use a knife to scoop out the
contents, leaving the shell behind.
Cut the pineapple into small pieces. Discard the tough fiber
at the center.
Peel all fruits, then cut into small, bite-sized pieces. Cut
the oranges into segments, the kiwis and bananas into thin slices.
In a small sauce pan, dissolve the sugar in water, then bring
to a boil. Add lemon juice and rum - set aside and let it cool.
In a large bowl, combine all the fruits. Add the rum syrup,
then toss lightly.
Arrange the fruit salad in the pineapple shells. Serve
chilled.
Marinated
Vegetable Salad
Yield: 6
servings
3/4 cup ORTEGA® Thick & Chunky Salsa
1/4 cup (about 2) lime juice
1/4 cup chopped fresh parsley or cilantro or 2
teaspoons dried parsley
2 tbsp olive oil
2 cups (2 medium) chopped tomatoes
1 3/4 cups (15-ounce can) kidney beans, rinsed
and drained
1 med ripe avocado, peeled, seeded and chopped
1 cup (1 medium) chopped zucchini
1/2 cup (4-ounce can) ORTEGA® Diced Green
Chiles
Lettuce leaves (optional)
Procedures
COMBINE salsa, lime juice, parsley and olive oil in large
bowl.
Add tomatoes, kidney beans, avocado, zucchini and chiles.
Toss well to coat.
Cover; refrigerate for at least 2 hours.
Serve over lettuce.
Recipe and photo provided by Ortega® and Ortega.com
Roast Turkey with Sausage and Chesnut Stuffing
Yield: 10
servings
1 large turkey for roasting (abt 8 - 10 lbs)
1 1/2 cup roughly chopped chesnuts
1 1/2 lbs sausages (kielbasa, etc)
1 lbs sausage meat (removed from casing)
4 oz butter (stick)
2 large eggs, beaten
4 x slices of white bread, broken to pieces
3 each shallots, peeled and chopped
1/4 cup chopped parsley
1/4 cup chopped fresh thyme
1 large bay leaf
1/2 cup cognac
x salt and pepper
2 cup shelled whole chesnuts
Procedures
Preheat the oven to 375 F (190 C)
Cut the turkey giblets in small pieces.
In a large bowl, mix together the following: chopped
chesnuts, sausage meat, eggs, chopped shallots, bread, chopped parsley and thyme, crushed
bay leaf, chopped giblets, and cognac. Season with salt and pepper, then mix very well.
Stuff the turkey with the sausage-chesnut stuffing, then
secure the ends by tying it with a string.
Using a third of the butter, rub the turkey all over with
butter. Season with salt and pepper.
Place the turkey in a greased baking dish, then roast in the
oven for 2 - 2 1/2 hours, until it is cooked. You can check by using a meat thermometer -
the internal meat temperature must reach at least 160 F (71 C).
After roasting, turn off the heat and leave in the oven for
about 20 minutes more before serving.
Slightly cook the chesnuts with some butter and some turkey
drippings in a small pan.
In a separate pan, fry the sausages in butter for 5 - 7
minutes.
To serve, place the roast turkey in the center of the serving
dish, then surround the turkey with the whole chesnuts and fried sausages. Serve the
drippings on the side.
Oxtail Soup
Yield: 4
servings
2 1/2 lbs ox tail, cut into small pieces
2 tbsp cooking oil
2 x leeks, cut to 1-inch slices
2 large carrots, peeled and diced
5 cup water
1 x celery branch, cut into 1-in slices
1 large onion, peeled and quartered
1 tsp dried thyme
1 tsp whole black peppercorns
2 x laurel leaf
1 small turnip, diced
1 x garlic clove, peeled and chopped
1 cup Madeira wine or sherry
x salt
Procedures
Saute the oxtails in oil in a large pot, until slightly
browned. Add onions and carrots, continue sauteing until the vegetables are slightly
browned.
Remove oxtails and vegetables from the pot; pour out and
discard the fat.
Return oxtails and vegetables, and add the garlic, leeks,
turnip, and celery slices. Saute over high heat for 2 more minutes.
Add laurel leaf, black peppercorns, thyme, and water. Bring
to a boil, then simmer for 3 hours, until meat is tender. Add water or additional stock as
needed to keep bones covered. Skim off fat from time to time.
Stir in the wine, then let it simmer for about 10 minutes
more.
Season with salt and pepper. Pour into soup bowls and serve
hot with croutons or toast bread.
Prunes with Gorgonzola Cheese Dressing
Yield: 4
servings
16 pcs prunes
100 grams Gorgonzola cheese
150 grams cream cheese
Procedures
Cut the prunes in half and remove the seed. Do not cut all
the way through, just enough to open up the prunes.
In a bowl, use a fork to mix the Gorgonzola and cream cheese
together.
Spoon cream cheese mixture in between the prunes. Excellent
when served with warm apple punch.
Apricots
Mousseline
Yield: 4
servings
1 lbs apricots, halved - seeds removed
4 x eggs
1 tbsp sugar
1 cup powdered (icing) sugar
1 tsp lemon juice
Procedures
Place apricot meat in a blender. Add lemon juice and sugar,
then blend to make a fine puree.
For the eggs, separate the yolks and whites.
Add the powdered sugar to the egg yolks, then beat vigorously
until light and creamy. Fold into the apricot puree.
Beat the eggwhites until stiff, then fold into the apricot
puree.
Mix well, then pour into serving cups. Freeze for about 2-3
hours before serving.
Garnish with apricot slices and cherries.
Grilled
Mutton Chops with Herbs
Yield: 4
servings
8 each mutton chops
3 tbsp assorted dried herbs / spices
3 tbsp olive oil
x salt and pepper
4 large tomatoes
Procedures
Assorted dried herbs include: thyme, laurel leaf, oregano,
powdered cumin, basil, flat parsley, and rosemary.
Brush mutton chops with olive oil, season with salt and
pepper. Coat both sides with the herb mixture.
Grill over a hot charcoal grill or cast-iron skillet for
about 5-8 minutes on each side, until cooked.
Slice tomatoes in half. Remove seeds, then grill for 3-5
minutes.
Serve the grilled mutton chops with tomatoes and mustard - if
desired.
Chicken
Fajita Pasta Toss
Yield: 6
servings
8 oz vermicelli or thin pasta, cooked, drained
and kept warm
1 tbsp vegetable oil
1 lbs (about 4 total) boneless, skinless chicken
breast halves, cut into strips
1 cup (1 small) quartered, sliced onion
1 cup (1 small) sliced red bell pepper
1 cup (1 small) sliced yellow bell pepper
1 cup (7-ounce can) ORTEGA® Whole Green Chiles,
drained and cut into strips
1/2 cup ORTEGA® Thick & Smooth Taco Sauce
1/2 cup water
1 pkg (1.25 ounces) ORTEGA® Fajita Seasoning
Mix
Chopped fresh cilantro (optional)
Lime wedges (optional)
Procedures
HEAT vegetable oil in large skillet over medium-high heat.
Add chicken; cook for 4 to 5 minutes or until no longer pink.
Add onion, bell pepper and chiles; cook, stirring frequently,
for 1 to 2 minutes.
STIR in taco sauce, water and seasoning mix.
Bring to a boil.
Reduce heat to low; cook, stirring frequently, for 2 to 3
minutes or until mixture thickens.
Serve over pasta.
Garnish with cilantro and lime wedges.
VARIATION: Roast, peel and slice red and yellow bell peppers
prior to adding them to the chicken.
Recipe and photo provided by Ortega® and Ortega.com
Strawberry shortcake with fresh strawberry sauce
Yield: 6
servings
Shortcake :
2 cups all-purpose flour
1/4 cup sugar
1 tbsp baking powder
1 tsp salt
1 1/2 cups cold whipping cream
Fresh Strawberry Sauce :
1 pint basket California strawberries (12
ounces), stemmed and halved
Sugar to taste
1 pint basket California strawberries (12
ounces), stemmed and sliced
1 1/2 cups whipping cream, whipped and sweetened
with sugar, to taste
Mint sprigs, for garnish
Procedures
One of America''s favorite dessert, strawberry shortcake begs
to be eaten start to finish. Sweet, juicy California strawberries and mounds of whipped
cream cradled between layers of oven-fresh shortcake, a magical combinatiion which never
goes out of style. Strawberry Shortcake with Fresh Strawberry Sauce is a delightful
variation of this tried and true favorite. The shortcake is made extra delicious by adding
whipping cream instead of buttermilk to the mixture. When paired with fresh California
strawberries, the result is a rich, decadent shortcake that begs to be rivaled.
Heat oven to 350 degrees.
To make shortcakes, in bowl, mix flour, sugar, baking powder
and salt.
Gently stir with fork, gradually mix in cream until just
combined.
Mixture should barely hold together.
With hands, form dough into six balls; place 3 inches apart
on parchment-lined baking sheet.
Bake in center of oven 25 to 30 minutes until light golden
brown; cool on baking sheet.
Meanwhile, to make Fresh Strawberry Sauce, in blender
container, purée strawberries until smooth.
Sweeten to taste with sugar; cover and set aside.
Split shortcakes horizontally.
Divide sauce among six dessert plates; top each with a
shortcake bottom, 1/4 cup sliced strawberries and 1/4 cup whipped cream.
Cover with shortcake tops.
Spoon remaining strawberries and whipped cream over
shortcakes, dividing equally.
Garnish with mint sprigs.
Nutritional Information Per Serving: 662 calories; 45 g fat;
163 mg cholesterol; 679 mg sodium;
60 g carbohydrate; 4 g fiber; 7 g protein.
Courtesy of: California Strawberry Commission -
calstrawberry.com
Peachy Pork
Picante
Yield: 10
servings
4 ea boneless top loin pork chops, cubed
2 tbsp taco seasoning
1 cup salsa
4 tbsp peach preserves
Procedures
Toss pork with taco seasoning; lightly brown pork in a
non-stick skillet over medium-high heat; stir in salsa and preserves, bring to a boil,
lower heat, cover and simmer 8-10 minutes.
Approximate Nutrient Information per Serving:, Calories: 240,
Sodium: 820mg, Protein: 25g, Cholesterol: 65mg, Fat: 6.6g, Sat. Fat: 2g
Courtesy of National Pork Producers Council