by Chef Monica Hayes-Jones Dressing: 1/4 cup MUMBO BARBECUE SAUCE 1 teaspoon brown sugar 2 tablespoons lime juice Salad: 1/2 red onion, diced 1 yellow bell pepper, diced 1 green bell pepper, diced 1 red bell pepper, diced 1/4 cup chopped cilantro leaves 2 stalks celery, chopped 2 plum tomatoes, chopped 1 (15-ounce) can black beans Salt and freshly ground black pepper Salad mix 1/2 cup shredded Monterey Jack cheese, optional For the dressing: Whisk MUMBO SAUCE, sugar and lime juice. Set aside. For the salad: Place first 7 ingredients into a large bowl. Drain and rinse black beans. Place ... Read More
Cajun Barbecue Shrimp 1 pound Jumbo Raw Shrimp peeled & deveined with tail left on. ½ cup MUMBO SAUCE (Tangy Hot) 1 tbsp Lemon Juice 1 tbsp Worcestershire Sauce 1 tbsp Coarsely Ground Pepper 1/2 tsp salt Butter Put shrimp in single layer 9x13 inch baking dish. Dot with butter. Combine remaining ingredients, and pour over shrimp. Bake in preheated 350 degree oven for 15 minutes or until sauce is thoroughly hot. Serve immediately with Spiced Rice. Makes 4 servings Spiced Rice 1/2 cup sliced Green Onions 1/2 cup minced carrots 1/2 cup minced red pepper 1 jalapeno or serrano ... Read More
2 (28oz) cans pork and beans 3/4 cup MUMBO® Bar-B-Q SAUCE (Mild or Hickory Smoke) 3/4 cup firmly packed brown sugar 3 tablespoons chopped onion 2 tablespoons soy sauce 2 tablespoons cider vinegar 2 teaspoons Worcestershire sauce 1 teaspoon crushed garlic 1 teaspoon dry mustard 1 teaspoon salt 1/2 teaspoon pepper 6 strips bacon Combine all ingredients except bacon; mix well. Pour into 13 x 9 x 2 inch baking dish. Arrange bacon on top. Bake at 275 degrees for 1 hour and 45 minutes to 2 hours until thickened. Yield: 10 servings.