• 2 - 4 lbs. Venison Roast
• 3 med. Red or White Potatoes
• 1 med. Onion
• 2 Cloves Crushed Garlic
• 3 med. Carrots
• 2 Tbls. Flour (Cornstarch may be substituted) 1/2 c. water
• 2 Bouillon Cubes
• Smoky Jalapeno Rub
• Smoky Mesquite Salt
• 2 - 3 Cups Water
• 1 Lg. Reynolds Cook n Bag

Directions
Sprinkle Smoky Jalapeno Rub on all sides and ends of roast.

Lightly sprinkle with Smoky Mesquite Salt (remember it’s a salt).

Put 2 Tbls. Flour into Cook n’ Bag, add Roast close top and shake to distribute flour over Roast, set aside.

Wash and cut potatoes, onion and carrots into ¼'s add to bag, add garlic 2-3 cups water and bouillon cubes Close bag with tie provided.

Cut slits in bag about 2" - 3" below tie closure, place bag in 9" x 11" baking pan.

Bake @ 375 degrees until desired doneness.

Remove from oven. Remove bag from pan when cool enough hold @ top.

Hold over sauce pan, poke 1 hole in bottom of bag, let juice drain into pan.

Put bag back in pan and back into oven w/heat off to keep warm.

Place pan on stove bring to medium boil meanwhile mix 2 Tbls. Flour (or corn starch) into 1/2 cup cold water stir till smooth.

Stir gravy rapidly while slowly adding flour/water mixture cook to desired thickness. Slice Roast put on platter surround w/ potatoes, carrots and onions serve gravy on the side. ENJOY!!!!!

• 1 can black beans 15oz drained
• 1 can refried beans 15oz heated
• 2-3 cps Cooked Meat ( chicken, Beef or pork- shredded or ground)
• 4 cp shredded iceberg lettuce
• 1 lg tomato; chopped
• 1 1/2 cps shredded cheddar or Monterey-jack cheese
• 1/4 c whole pitted black olives
• 1/4 c green onion chopped
• 1/2 red onion (separated into rings)
• 1 lime quartered
• 1 avocado peeled and sliced
• 1/2 c dairy sour cream
• 1 can chopped mild green chilies (4oz drained)
• 6-8 pickled jalapeno slices chopped (more if you like hot)
• 2 cloves garlic; minced
• 1 Tbl Smoky Jalapeno Rub
• 2 Tbl Beyond the Border
• 2 tsp Lemon Lime salt
• 2 c tortilla chips (yellow corn)

Directions
In small bowl mix Smoky Jalapeno Rub, Lemon Lime salt and Beyond the Border seasoning, set aside.

Reserve small amount of tomato, jalapeno, olives and cheese for garnish. In a 2 1/2- 3 quart clear glass bowl,(sprinkle small amount of Smoky Jalapeno Rub, Lemon Lime Salt and taco seasoning on every other layer as you go)

Layer, black beans ,refried beans, jalapenos, lettuce, minced garlic, tomato, cheese, avocado slices, onions, mild green chilies, olives, put spoonfuls of sour cream in a ring around top edge of salad, making smaller rings as you work inward sprinkle Tomato, cheese, olives and jalapeno. Cover the surface with plastic wrap and chill for 2 hours.

Serve over tortilla chips with Lime wedges. Salad will mix as you serve it.

Rub down a Ham with our Smoky Jalapeno (or any of our Rubs for that matter) and a little Smoky Mesquite Salt then Smoke or Bake. No need for additional seasoning it’s already in there!

Stir together 4 eggs,
1 Tbl Smoky Jalapeno Rub ,
2 Tablespoons each: Bell Pepper, Onion, 2 Sliced mushrooms, 1/2 cup shredded cheese, 1/2 tsp Smoky Mesquite Salt

Heat skillet with 1 tablespoon Butter, Scramble mixture till done.

Slice vegetables like: peppers, onions, mushrooms, zucchini etc. brush or spray with olive oil.

Sprinkle Smoky Jalapeno Rub & Smoky Mesquite Salt over all.

Let marinate 15 minutes.

Cook on grill at low temp until done.

(can also be cooked in oven.)