Recipes

Award Winning CrackerHouse Sausage and Black Bean Chili
By Chuck Faulk

• 1 bottle CrackerHouse Medium or Fire sauce (5 oz)
• 2 lbs Nettles Sausage (hot or mild)
• 2 cans Rotel Tomatoes (hot or mild)
• 1 can Goya black beans
• 1 can Goya black bean soup
• 1 medium onion
• 1 bell pepper
• 5 cloves garlic
• 2 Tbs oil
• 1 Package favorite Chili mix (hot or mild)

Sauté sausage, onion, bell pepper and garlic with oil in chili pot until veggies are semi done. Add canned tomatoes, black beans, black bean soup, chili mix and the main ingredient CrackerHouse Sauce. Simmer chili for about 15 minutes.

Award Winning CrackerHouse Veggie Chili Recipe
By Ann Barrett

• 3 oz CrackerHouse Sauce (Medium or Fire)
• 2 Tbs extra virgin olive oil
• 2 celery ribs, trimmed and coarsely chopped
• 1 lb bag of frozen bell pepper/onion stir-fry mix (red, green and yellow peppers); do not thaw
• 2 garlic cloves, finely minced
• 1 Tbs dried oregano
• 3 cups canned black beans, drained and rinsed
• 1 30 oz can diced tomatoes with its liquid
• Fresh squeezed lemon juice (1/2 medium lemon)
• 2 Tbs dry ginger
• ½ tsp salt
• 2 Tbs tomato paste

Heat olive oil in medium sized pan over moderate heat for about 1 minute. Add onion, celery, stir-fry mixture, garlic, oregano, ginger and salt. Cook, stirring often for about 5 minutes. Add 2½ cup black beans, tomatoes, lemon juice and the main ingredient, CrackerHouse sauce.

Mash remaining ½ cup beans with tomato paste and mix into chili. Simmer slowly until flavors mellow, about 15 minutes.

CrackerHouse Bean Dip
By Chuck Faulk

• 1 bottle CrackerHouse Medium or Fire sauce (5 oz)
• 1 can Hormel no bean chili
• 2 cans refried beans
• 2 scallions
• 1 package cream cheese
• 8 oz shredded cheese
• can of black olives (optional)

Layer bottom of 10×10 pan with chili. Next layer 1 can of refried beans. Then layer ½ of the shredded cheese, diced scallions, cream cheese and ½ of the CrackerHouse. Next layer 2nd can of refried beans other ½ of CrackerHouse and top with the remaining shredded cheese and olives (optional).

CrackerHouse Sweet and Spicy Meatballs
By Ann Barrett

• 10 oz CrackerHouse Sauce (2 bottles, Medium or Fire)
• 6 oz Tomato paste
• 8 oz Concord low sugar grape jelly
• 1 lb Ground beef
• ½ cup Plain breadcrumbs
• ¼ cup milk or half and half
• 1 large egg
• 2 Tbs Parsley
• 1 tsp Salt
• ½ tsp Pepper

Sauce: Set aside 2 Tbs CrackerHouse Sauce to add to meatballs. Combine remainder with jelly, tomato paste and 1 Tbs parsley in crock-pot and heat to a simmer.

Meatballs: Mix ground beef with milk, let stand for a few minutes. Combine rest of ingredients gently with hands or fork. Form 1-inch meatballs. In a few Tbs of oil, brown meatballs quickly on all sides or bake in the oven till almost done. Finish cooking meatballs in sauce in crock-pot. Serve hot.

Featured Items

Mix and Match flavor - case 12oz bottles
$55.00

Pepper Sauce (medium) - 5oz bottle
$5.00

Fire Sauce (Hot) - case 5oz bottles
$45.00

Wing Sauce (Mild) - case 12oz bottles
$55.00

Cracker the Pepper doll
$3.00