APPETIZERS

Servings 4 2-3 cups of ready to eat edamame (already steamed) 1 teaspoon minced garlic 1-2 teaspoon CHILE CRUNCH 1-2 teaspoon sesame oil soy sauce   Drizzle sesame oil into bottom of a fry pan. When hot, add garlic and brown lightly. Add edamame and CHILE CRUNCH. Mix well and stir fry for a couple of minutes. Drizzle soy sauce over the mixture and serve. Courtesy Nancy S.

Serves 8 For the meatballs: 1 Pound ground beef 1 Pound ground pork 1 Cup bread crumbs 1/2 Cup milk 1/2 Cup finely chopped onion 2 Eggs 1 1/2 Teaspoons salt 1 Tablespoon canola oil Sauce: 2 Tablespoons canola oil 1 Cup finely chopped onion 2 Teaspoons CHILE CRUNCH 2 Cups ketchup 1/4 Cup brown sugar 2 Tablespoons red wine vinegar To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working...

2 Ripe Avocados 1 Tablespoon CHILE CRUNCH 1/3 Cup chopped Cilantro Juice of 1 lime Salt and Pepper to taste   Mash avocado with a fork, add the CHILE CRUNCH, cilantro, lime juice and salt and pepper. Serve with corn chips.

6 hard-boiled eggs, peeled and cut in half 2-3 Tablespoons Mayonnaise 1-2 Tablespoon CHILE CRUNCH Salt and pepper to taste   The best way to hard boil eggs is to place them in a pan with cold water, cover and bring to a boil, turn burner off and let sit for 20 minutes. Refrigerate right away and they will peel more easily. Combine the egg yolks, mayonnaise and CHILE CRUNCH until smooth. Stuff each egg white halves and garnish with cilantro. Variations: Add finely chopped cilantro or basil to the egg yolk mixture.