Double Eagle Pineapple Jalapeno Salsa
1 Whole Fresh Pineapple – peeled, cored and chopped
1 20 oz can Pineapple Chunks, with juice
3 Whole Jalpenos – (more or less to your taste) seeded and chopped
1 Whole Green Bell Pepper – seeded and chopped
1 Whole Red Bell Pepper – seeded and chopped
1 Whole medium sized White Onion – peeled and chopped
2 Roasted Green Chilies – peeled, seeded and chopped
1/4 cup Brown Sugar
1/3 tsp Black Pepper
1/3 tsp Salt
1 tbsp white vinegar
½ cup water

Bring ingredients to boil, stir frequently till slightly thickened, about 15- 20 minutes. Remove from heat and cool till easy to handle. Process through blender until chunky, not smooth. Serve hot or cold. Store tightly sealed in refrigerator up to 30 days.


Double Eagle Cheeseball Mesilla

1 small Can Crushed Pineapple, well drained
1 small Can Green Chilies, chopped, well drained
8 oz Cream Cheese, softened
1 lb shredded Cheddar Cheese, room temperature
1 cup chopped pecans

In a food processor, dump pineapple and chilies. Break up cream cheese into six pieces, add three to the processor and process 10 seconds. Add final three pieces and process 10 seconds. Divide cheddar cheese into 4 parts. Add first cheddar and process 10 seconds, add cheese and process till smooth. Remove cheese mixture to a bowl lined with plastic wrap and cover with more plastic wrap. Refrigerate at least 1 hour. Remove cover and invert bowl on flat serving plate or tray. Remove plastic wrap and press chopped pecans into top and sides of cheese mixture. Cover with plastic wrap and refrigerate till ready to serve.

When ready to serve, surround with crackers or party breads


Double Eagle Summer Cole Slaw Tips

Substitute low fat/no fat mayonnaise and yogurt
Add fruit for sweetness instead of sugar – apples, oranges, dried fruits, dates
Add honey for sweetness instead of sugar
Add seeds and nuts for crunch and flavor – dry roast yourself on the stovetop to avoid
adding oils and fats – celery seed, sunflower seeds, pumpkin seeds, pine nuts, pecans,
cashews, peanuts
Buy pre cut slaws for in order to make smaller quantities


Bok Choy-Green Apple Slaw

1/3 cup Low-Fat Sour Cream 6 cups thinkly sliced Bok Choy
1/3 cup Low-Fat Mayonnaise 1 large Green Apple, chopped
2 Tbsp White Wine Vinegar 1 large Carrot, shredded
2 Tsp sugar or honey  ½ cup Red Onion, slivered
½ Tsp Celery Salt
¼ Tsp Salt

Whisk everything except the Bok Choy, Apple, Carrot and Onion till smooth and creamy.
Add the rest, toss to coat

Broccoli Slaw
1 10-12 oz bag of Broccoli Slaw                      ½ Tsp Salt
¼ cup Low Fat Yogurt                               Black Pepper To Taste
¼ cup Low Fat Mayonnaise                          1 8oz can Water Chestnuts
3 Tbsp Cider Vinegar                               2 Tsp Sugar or Honey
½ cup Red Onion, diced

Mix wet ingredients with spices, toss with slaw, onion, chestnuts.

Tangy Coleslaw
1/3 cup Low Fat Mayonnaise                         2 tsp Celery Seeds
¼ cup Cider Vinegar                                 1 bunch Watercress or Italian Parsley
1 tbsp Sugar or Honey                               1 16 oz bag of prepared Slaw

Mix wet ingredients and spices, toss with slaw, seeds, watercress