Mesquite Country Seasoning
Put Spice in Your Life!
The Mesquite Country Newsletter
February 2008 Newsletter
Lana's Corner
The air is crisp and cool at Gran C Cove, the Claybrook family home on the Guadalupe River. During the summer, the river is full of toobers and kayaks floating down the river accompanied with loud music and ice chests of beer. But right now, all is quiet except for the occasional sound of the fly fishermen and the rhythmical movement as they cast their hooks.
Which always reminds me of the best fish I ever ate, because it was at this time of the year.
I had some remodeling crews at the house repairing the damage from the 2002 flood. Of the crew, Tony was known as one of the best fishermen on the river. About 20 minutes before quitting time, I told Tony that I wanted a trout for dinner. As he headed down to the river, I got the bbq fire going. And right on schedule, Tony walked back in 20 minutes with one of the most beautiful Rainbow Trout you've ever seen. He filleted it on the spot, put butter and Mesquite Country Seasoning on it, and threw it on the fire. In minutes, I bit into the most incredible fish I've ever had. I've never been able to match it because I've never had fish that fresh.
So there is one regret to this story. I should have taken fishing lessons from Tony. And you can bet if I ever find him, I'm going to trade him cooking lessons for his secrets to catching Rainbow Trout!
Fishy Suggestions
Speaking of Dips
Have unexpected company arrive? Did you get a last minute party invitation and want to take something to the gathering? Keep a supply of our dips in your pantry. Onion, Caliente Onion, Dilla, Jalapeno, and Spinach...they are all so easy to make. Just mix one package with a pint of sour cream or cream cheese. Add chips and it's party time!
Homemade Chicken Pot Pie
This is so easy to make, and soooo good!
Each recipe makes two chicken pot pies.
Ingredients
Boil 1 chicken or chicken pieces with water, 1/8 cup of Mesquite Country Seasoning, onion and celery. Debone the chicken and cut into bite size pieces. Save the chicken stock.
Drain 1/2 of the juice from the Veg-All. Sprinkle the remainder with Mesquite Country Seasoning. Mix the Cream of Mushroom soups, Cream of Chicken soups,1/2 cup of the chicken stock, and heat. (Add more stock if needed.)
In the 9" Deep Dish Pie Shells, put chicken on the bottom. Add Veg-All to each pie shell. And then add 1/2 of the soup mixture to each pie shell. Cover with the Fold-Out Pie Sheel and crimp the edges.
Bake at 350 degrees until the crust is deep brown in color.
Just a thought: When I make this recipe, I normally make 4 pies at the same time. This recipe freezes very well. I freeze them uncooked and defrost one the day that I want it for dinner. And when I give away one of my frozen chicken pot pies to my friends, they love me forever.
A Dilla of a Promotion
During February, order your choice of 4 dips (choose from Onion, Caliente Onion, Jalapeno, Dilla, or Spinach) for $24 (plus s&h). We'll send you a package of the Dilla Dip for free! Just mention DILLA when you phone or mail in your order.
