RICHMOND, Va - Shannon Hayes showed us some great ways to celebrate National Pack Your Lunch Day by spicing up your lunch with Slawsa, a new cabbage-based relish that takes condiments to the next level. Slawsa is a delicious and nutritious alternative to the usual condiments used for sandwiches, dips, and other food items. Shannon cooked up some tasty ham tarts using Slawsa for a flavor-packed twist. For more great lunch ideas and other information you can visit online at www.slawsa.com.
SPRING SLAWSA RECIPES
Slawsa Ham Tarts (breakfast)
1 package of Crescent Rolls, cut into 24 squares
2 oz Ham, diced into 1?4 in squares or cubes (lunchmeat is fine)
1/3 cup shredded Swiss Cheese
1/4 cup Slawsa
1/4 cup Red Onion, minced
Preheat oven to 375 degrees. Butter a mini-muffin pan and place each square of the crescent dough in each muffin hole, do not press in too hard but push the dough in slightly. Thoroughly mix together ham, Swiss, Slawsa, red onion, egg and pepper. Place an even amount of the ham/Slawsa mixture in each dough cup. Place on center oven rack and bake for approximately 12 minutes. Serve warm.
Makes 24 tarts
Slawsa Deviled Eggs (appetizer)
12 hard-boiled Eggs, sliced in half lengthwise, yolks removed and set aside
3/4 cup Slawsa Spicy
1?4 cup Mayonnaise
Thoroughly mix together yokes, Slawsa & mayo. Pipe into egg whites.
For additional depth, add 6 slices of cooked and crumbled bacon and 2 Tbsp finely minced red onion to the yolk mixture. Garnish with paprika and a sprig of parsley.
For perfectly cooked and easily peel-able hard-boiled eggs, put 12 eggs in saucepan, covered 1 inch over eggs with water. Add 2 tsp. of Baking Soda to water. Turn heat to high and bring eggs to a boil for 1 minute, then cover, remove from heat and let sit for 12 minutes. Remove eggs and place in ice bath to cool quickly before using.
Slawsa Crab Cake (appetizer bites or main course)
12 oz. Crab Meat
1/2 Cup Slawsa Spicy Garlic
1 Tbsp. Mayonniase
1 Tbsp. Pimentos
1 tsp. Old Bay
1 tsp. Worchestershire Sause
1 tsp. Ground Mustard
1 tsp. Lemon Juice
9 Ritz Crackers, crushed
1 Large Egg
Set Broiler to 500 degrees. Combine all ingredients except Crab Meat in a bowl and mix well. Fold in Crab Meat. To make Crab Cakes, mold 1/3 cup of crab mixture into cakes and place on broiler pan. This should make 7 cakes. Put under broiler for 4-5 minutes, then flip. Broil for 4-5 minutes longer until finished. Because the crab cakes are so moist because of the Slawsa, additional aioli or sauce is not necessary. Likewise, you can make appetizer crab balls by forming into quarter-size balls and broiling for less time per side.
Makes 7 Large Crab Cakes or about 36 Crab Cake Mini's (depending on size)
Slawsa Egg Salad Wrap (lunch)
6 Hardboiled Eggs (see recipe in Slawesome Deviled Eggs)
1/2 Cup Slawsa
1/4 Cup Mayonnaise
1 Stalk Celery, chopped
1 Tbsp. Parsley, Chopped
1 Tbsp Olives or 1 tsp Capers, finely chopped (optional)
2-3 Large Leaves of Green Leaf Lettuce
1/2 Avocado, sliced thinly
1/4 – 1/2 Cup additional Slawsa (optional)
2 Burrito Wraps
In a bowl, smash yolks and combine Slawsa, mayonnaise, celery, parsley and olives/capers (optional). After incorporated well, coarse chop egg whites and mix into to create egg salad. Take Burrito wraps and place lettuce on lower half of each wrap. Scoop half the egg mix on each in the center of the lettuce beds. Add 1/4 of Avocado and 1/4 Cup of additional Slawsa atop. Wrap tightly "burrito style" (folding in sides as you wrap) and refrigerate until ready to serve. Cut in half and enjoy.