HEAT UP THE HOLIDAYS THE PERFECT HASSEL FREE GIFT FOR THE HOT FOOD LOVER YOU KNOW

TAMALES

Now, about this recipe, folks... I figure if you're loose enough to be a

Religious Experience fan, then you're loose enough to cook the way I

cook... This is not paint-by-numbers, this is not your average high school

white band attempting to play Purple Haze... This is Picasso, this Jimi, this

is a free-form jam session and if you can't stand the heeeeeeeeeat, get out of

the kitchen. For those of you who just felt your sphincter muscles tighten --

RELAX! I will guide you through, and these will come out great!

First, let's deal with some "terms":

ABOUT--Approximately Almost, Around, More or Less, Close to,

Nearly...

Recipes salsa recipes hot sauce 

FUN--Have Fun! Experiment! Take Chances! If you screw up, well, it

won't be the first or last time, eh? And when it comes out great, hey, you

did it!

SHOPPING LIST;

2 whole chickens

5-lb bag of masa harina de maise

(corn flour, NOT corn meal)

3 big yellow onions

1 bag dry corn husks

(carried by most supermarkets in the western U.S.)

2 jars Religious Experience Salsa

Recipes salsa recipes hot sauce 

Original is probably the best choice for cooking, and for those who like it

HOT, have a jar of The Wrath on the table.

1 Tbs. ground cumin

1 tsp. garlic powder

1 tsp. salt

1 tsp. black pepper

1/2 cup chili powder

2 Tbs. honey

DIRECTIONS:

Bring the chickens, ground cumin, garlic powder, salt, and pepper to a boil

in a large pot and let simmer for an hour and a half. Drain off the stock and

save. Bone the chickens, tearing the larger pieces into 1/4" wide strips (this

can be done the day before)

.

Place the corn husks in a sink of hot water and submerge them by placing a

plate or something heavy on top. Let them soak for at least 30 minutes.

Peel the onions and cut them into 1/4" wedges. Saute the onions in 3-4

Tbs. of oil until they are yellow (not brown). Add the chicken strips, chili

powder, honey, and about 1 cup R.E. "Original".

Heat, stirring constantly for about 5 minutes. Set aside to cool. Now, put

about half a bag of masa in a large bowl with 2 tsp. salt. Mix the dry

ingredients and slowly add the chicken stock until the masa is of a

consistency thick pancake batter (so that it will still run from the spoon).

Place the masa in the center of a corn husk and spread

it out evenly (use your judgement!). After the masa is spread, place

lengthwise in the lower third of the masa about 3-4 Tbs. of the chicken

mixture. Roll the corn husk and masa over the chicken tightly, and fold the

small tapered end of the husk under. Stack on a steamer rack in a large pot,

folded side down. Close is good enough -- remember, real tamales are not

tidy little clones! Continue the process until you have used all of the

chicken mixutre. You may have to mix more masa. Makes 2-2 dozen

tamales.

Steam the tamales for about an hour on fairly high heat, and remember to

keep adding water as needed. Cool about 10 minutes before serving.

Chilaquiles

2 onions diced
6 cloves garlic sliced
2 tablespoons vegetable oil
7 cups stock*
7 cups leftover shredded beef, chicken, pork, turkey.
10 ounces frozen corn kernels
1 Jar 16oz. Religious Experience Salsa (you pick the heat)
1 tablespoon salt
1/4 teaspoon fresh ground pepper
6 corn tortillas cut into thin strips (1/4 inch)
1 cup sour cream for garnish
1/4 cup sliced green onions for garnish
6 sprigs cilantro for garnish

*Since this may be from leftovers make a stock from whatever meat you are using or use chicken or beef bullion, in Mexico they use a lot of Knorr products

1. In a large saucepan over medium heat, sauté onion and garlic in oil until softened and translucent (4 to 5 minutes). Add stock, meat, corn, salsa, salt, and black pepper. Reduce heat to low and simmer, uncovered, for 45 minutes.

2. While chilaquiles simmer, heat oven to 350 degrees F. Toast tortilla strips on a baking sheet in the oven until dried out and lightly browned (12 to 15 minutes); reserve.

3. Serve in a shallow soup bowl, topped with toasted tortilla strips, sour cream, green onions, and cilantro sprigs. Also good with a couple of fried eggs on top.

Mom's Stuff

Here is another very simple recipe, using the sauce. This makes a great

condiment!!

1/2 cup Religious Experience Hot Sauce (you pick the heat level you

prefer).1/2 cup Jam or Jelly (we prefer raspberry or mint)Before

attempting this recipe we quietly suggest that you play some peaceful

Tibetan chants and burn a stick or two of incense. When you feel

cosmically aligned, place all (both) of the ingredients in a bowl and mix

thoroughly, in synchronicity with the universal pulse.This is great with

ham or lamb, or on crackers with cream cheese. Try it !! It's really

good!!

My mom, Joan K. McFadden (also J.K. McFadden) made this up.

However I strongly suspect instead of Tibetan chants and incense, she

used the Tom Scott saxophone music and Double Martini approach to

cosmic alignment.

Great Chile Verde

You want to walk with a swagger and sneer of contempt, mixed with

compassionate understanding that says, "You think you know what chile

verde tastes like??? Huh--try THIS!!!!!!

2 large cans whole green chiles

(cut into 1/2" chunks and save liquid)

1-1/2 lbs. lean pork (cut into 1/2" cubes)

4 large yellow onions (cut into 1/2" pieces)

4 large cloves of garlic, finely chopped

1-1/2 Tbs. cumin

1 Tbs. sugar

Salt

1 Tbs. black pepper

1 jar Religious Experience salsa

(choose your own heat level)

Meatless: Leave out pork and make about 2 quarts of one of the heartier

Miso's; add onions and chiles.

DIRECTIONS:

In a large skillet, heat to medium temperature 1/2 cup cooking oil or lard

(it will taste better if you use lard, and most of it will be drained off

later). When the oil is hot, add the onions and garlic; saute them until

they get a yellowish tint, but don't let them get brown--just cook them far

enough past the transparent state so that you can tell they are turning

yellow.

THIS STEP WILL MAKE OR BREAK THE FINAL OUTCOME OF

GREAT CHILE VERDE....

When the onions are done, drain them well and set aside. Now remove all

but about 4 Tbs. of the oil from the pan and get it hot. When the pan starts

to smoke, add cut-up pork and stir-fry until it is seared and browning.

Turn off heat under pan; remove and drain pork. Add to the frying pan just

the liquid from the two cans of chiles, and bring to a boil stirring and

scraping to remove the glaze that was left over from frying the onions and

pork. Pour this liquid into a large pot, add jar of R.E., pork and two cups

of water, cumin, black pepper, and simmer covered for about 1 hour. Add

chiles, onions, sugar and salt to taste. Simmer for about 30 minutes more.

Serve with lime wedges (squeeze several into bowl just before eating) and

hot flour tortillas.

Papas De Baja

This recipe is terrific!

If you prefer use vegetable oil instead of bacon.

Ingredients:

1 lb. bacon cut into 1/2 in, pieces or 1/2 cup vegetable oil

5 medium Russet potatoes (not too done) cut into bite size chunks, skins

on or off, your preference (we prefer them on)

3 medium onions cut in 8ths, about 1/2 in. pieces.

1 jar Religious Experience salsa (your favorite heat)

1/2 lb. shredded Jack or Cheddar cheese

Bake the potatoes the night before.

In a large frying pan fry bacon on medium heat until crisp then remove to

drain on paper towels. Add the onions and continue to cook at medium in

the remaining bacon fat until the onions just start to get tender. Drain the

onions and pat dry on paper towels saving about 3 Tbs. of the bacon fat or

vegetable oil to add back to the frying pan. Add the already baked and cut-

up potatoes and the drained onions, fry on high until the potatoes and

onions start to brown. (You will have to stir quite often through this

state.) When potatoes are browned to your liking, drain any excess fat or

oil from frying pan, add "THE SAUCE" and return the bacon to the pan.

Stir well and simmer off any excess moisture, remove to a suitable baking

dish, cover the top with the shredded cheese and broil in the oven until the

cheese has melted and is just starting to brown. For breakfast serve with

eggs and flour tortillas, or with a nice salad for lunch or dinner.

Creamed Tofu with Lima Beans

2 large cans beans (from Lima, Peru)

(cut into petite rosettes)

2 buckets tofu (cut into 1/16" polyhedrons)

4 large yellow ribbons (cut into streamers)

4 large clay pigeons

2-4 cups

1 box sugar cubes

1 large bag tortilla chips

1 juicy novel

1 jar Religious Experience Hot Sauce

(choose your own heat level)

DIRECTIONS;

Deposit your imported Lima beans in the buckets with the tofu. With

clean, bare feet, stomp around in the buckets like you're making fine

wine. Tie the yellow ribbon streamers around your wrists and in your

hair for that festive look. Shoot a few clay pigeons so that you don't

become bored while preparing your lima/tofu mash. It's always good to

have a few cups on hand for tequilas when friends stop by to see what

you're doing. If you run out of clay pigeons, toss a sugar cube up in the air

and try 'n hit it... Keep this up until you collapse in a heap into your

favorite chair or hammock. Hose off the hardened lima/tofu "masque" --

seriously now, when was the last time your feet felt this good? Next, rip

open a bag of chips, unleash the R.E. with a snappy twist of the wrist,

settle back with some tasteful reading material and Sauce down those chips.

Ahhhhhhh...

#@*! DIP

Since Diet is a four letter word we call this dip #@*! DIP

It is very low in calories (an eight letter word) and absolutely one of our

favorites.

Ingredients:

2 lb. package of low fat cottage cheese

1 jar Religious Experience (choose your own heat)

1 medium onion diced

5 sprigs of cilantro, chopped fine (optional)

Place cottage cheese in a large mixiing bowl. Add onions, cilantro, and a

full Jar of R.E.,Mix thoroughly but carefully, taking care not to turn it to

mush. Put the dip in a nice serving dish and garnish with a few cilantro

leaves. Serve with corn chips. (Corn chips taste much better if heated in

the oven a few minutes serving.)

BURRITOZZZ

Ingredientsozzz:

1 lb. dry pinto beans

1 jar R.E. (pick your own heat level)

1-1/2 cups diced green chiles

1 lb. grated Jack cheese

1 Tbs. fresh ground black pepper

2 medium onions diced (keep in two separate piles)

4 cloves garlic

1 tsp. ground cumin

1-1/2 tsp. salt

For best results, soak beans overnight and pick off any floaters. Drain the

soaked beans and bring to a boil in at least 3 quarts of water. Add the salt,

cumin, garlic cloves (minced) and one of the diced onions. Cover and

simmer until the beans are very soft (about 1-1/2 hours); add more water if

necessary. When beans are solft, drain off and save any excess liquid.

Mash the beans (a potato masher works great). Do this while the beans are

still hot, adding in the cheese, R.E., green chiles and black pepper.

If the consistency of the beans gets too stiff and dry, add back some of the

saved cooking water. Roll up about 4 Tbs. of the beans and a sprinkling

of the uncooked dicked onions in a heated flour tortilla (the thinner the

better - most tortillas in the U.S. are more like pancakes, or perhaps saddle

blankets...)

If your tortillas are too thick and dry to roll without cracking, try steaming

them for a few minutes.

Eat til you're full, sit back with a beer, and produce methane.

Enjoy!!!!!!!

Stacked Enchiladas

Recipe By: J.K

8-10in flour tortillas cut off rounded edge

1 27 OZ. can whole green chilies strips

1 1/2 pounds monterey jack cheese shredded

2 pounds chicken bite size

8 ounces enchilada sauce

16 ounces R.E. Hot Sauce (you pick the heat)

1 Large onion cut into bite size pieces

2tbs. Cooking oil

Sautee chicken bites and onion in oil until lightly browned. Mix the enchilada sauce and the R.E. sauce together. Line the bottom of a greased baking

pan with flour tortillas add a layer of 1/2 of the green chilies then a layer of 1/2 of the

chicken, 1/2 the sauce mixture and 1/2 the cheese. Then repeat,the process again starting with more tortillas.

Bake at 350 degrees for 30 to 45 minutes or until top is nicely browned,

allow at least ten minutes to cool before serving.

Don some festive headgear and yell ole. If a big Swede comes up that means your in Minnesota.

Tamale Pie

Recipe By: J.K. McFadden

6 medium onions chopped 1/4 " peices

2 bell peppers chopped 1/4 " peice

1 red bell pepper cut in thin circles

1 small can black olives

3 lbs. pork, beef, or chicken

3 tablespoons Mild chile powder

2 tablespoons garlic powder

1 tablespoon black pepper

1 teaspoon sugar

1 tablespoon salt

2 jars Religious Experience Hot Sauce

4 tablespoons cooking oil

2 cups Masa corn flour

Place chicken, beef, or pork in a large pot with enough water to cover meat, add salt, garlic

powder and black pepper, simmer until meat is tender and easily broken into bite size

pieces. This should be done an hour or so ahead of time, allow meat and stock to cool, do

no throw away the stock (water the meat was cooked in). Pre heat oven to 350 degrees. In

a large frying pan place cooking oil, sautee onions and bell peppers until the onions are

starting to turn yellow. Remove from pan and drain excess oil. Now add the broken up

meat back to the frying pan with the onions and green peppers, two jars of R.E. hot sauce, sugar, and

the chile powder. Mix throughly and cook for about 10 min on medium heat set aside to

cool. In a large bowl mix masa with retained stock until it is the consistency of thick

pancake or cake batter (about 4 or 5 cups) if you do not have enough stock add water to

make up the difference. Spread a 1/2" layer of the masa mix on the bottom of a greased

9"x14" baking pan, place the meat filling evenly on the layer of Masa, then add another

1/2" layer of masa, spread evenly on top of the filling. Bake for 45 minutes in a 300 degree

oven, remove from oven, spread cheese evenly over top, and garnish with red bell pepper

and black olives. Return to 300 degree oven for another 30 minutes. Just before removing

from the oven you can broil the top until the cheese starts to brown if you wish. Set aside

to cool for about 15 or 20 minutes before serving.

FAJITAS

Recipe By: J.K.

4 tablespoons prepared mustard

1 jar R.E. HOT SAUCE (you pick the heat)

This is enough marinade for two pounds of either shredded chicken, beef, or pork.

Marinate meat for at least one hour before cooking. The best way to cook Fajita meat is

over charcoal, but pan fried is o.k. too. Prepare a bunch of goodies, lettuce, tomatos,

avacado, cheese, onions, fresh cilantro, sour cream. Roll the fajita meat, goodies of your

choice, and of course some Religious Experience Hot Sauce, in a flour tortilla.

J.K.'s Great McBean Dip

McINGREDIENTS;

1 - #10 can of pinto beans

1/2 to 1 lb. Monterey Jack cheese

1 cup Religious Experience Hot Sauce

(heat level of your choice)

McDIRECTIONS:

Drain liquid from beans and mash them up. Add grated cheese and R.E. Hot

Sauch. Mix thoroughly. Heat in a sauce pan or in the Waver until the

cheese is melted. Serve with chips or on warm tortillas.

McHINT:

Warm the corn chips in a 300 degree oven for about 5 minutes.

Jackalope a l'Orange

LES INGREDIENTS:

1 Great Mid-Western Jackalope (fresh)

1 jar Religious Experience Hot Sauce

(select the heat level you prefer)

1-1/2 cups green chiles (cut into slug shapes)

5 lbs. Mizithra cheese

7 medium orange peels or 1 jar marmalade

(cut peels or form marmalade into the shape of France)

1 bowl ground corn chips

1-1/2 tsp. margarita salt

DIRECTIONS;

For the best results, DO NOT ATTEMPT THIS RECIPE AT HOME. Remember,

we are trained professionals.....

Religious Experience salsa and hot sauce uses only fresh ingredients. All our peppers, tomatoes and tomatillos are grown within fifty miles of our plant. Special attention is given to our peppers, since their heat and quality can be greatly influenced by the soil in which they are grown, and a difference of a few miles can produce significant and profound changes in soil type. R.E. peppers are always grown on the same land by the same grower, giving our salsa and hot sauce a consistency of heat and flavor upon which you can rely. We also spend the extra money to use sea salt (known for its higher mineral content) and barley malt ( a grain sweetener which is a complex and user-friendly alternative to refined white sugar). Our spices are the finest quality you can buy, and some are ground from whole seed right here in our plant, to assure flavor that is unmatched. Our goal is to produce a salsa and hot sauce that delivers taste as well as heat. Our salsa recipes are taken from authentic Mexican salsa recipes learned by JK while living there over the years. From hundreds of Mexican salsa recipes he picked those he thought were the best and combined thier qualities to produce Religious Experience. So many salsas and hot sauces on the market today think if it is hot it will do. In fact our salsa and hot sauce are so favorable they can provide a delicious foundation to many recipes. Please note that we use NO VINEGAR, NO PRESERVATIVES, NO FILLERS...or, to put it another way, artificial hydrogenated sodium cassinate monodiglyceride dipotassium phosphate aluminosilicate NOT!!! Our secret ingredient is joy---- we put JOY in every jar...

Online Ordering & Pricing

Religious Experience Hot Sauce

1-800-530-8881

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