Mexican Fudge

• 1 lb Grated Cheddar Cheese
• 1/4 jar Mrs. Renfro's Green Salsa (4 oz.)
• 3 Eggs, well beaten

Spread half of cheese on 11x9 or 11x7 baking dish. Combine eggs and salsa and spread on cheese. Put remaining cheese on top. Bake at 350 degrees for approximately 30 minutes. Cool 10 minutes. Cut in 1" squares. Serve on tortilla chips.

Grilled Shrimp with Mango Habanero

• 2-3 lbs. Shrimp
• 1 jar (16 oz.) Mrs. Renfro's Mango Habanero Salsa

Cover shrimp with half jar of salsa in shallow dish, marinating for 4 hours in refrigerator. Baste over shrimp while grilling, reserve a little for plate.

Grilled Peach Salsa Chicken

• 4 boneless chicken breasts
• 1 jar Mrs. Renfro's Peach Salsa

Place 4 boneless chicken breasts in container and pour 1 jar of Mrs. Renfro's Peach Salsa evenly over it. Let marinate overnight in refrigerator. Grill over medium heat, turning occasionally until done.

Zesty Fish Dish

• 2 lbs. of your choice of fresh fish (orange roughy and red snapper are nice)
• Mrs. Renfro's Chipotle Corn Salsa

Pour 1 jar of Mrs. Renfro's Chipotle Corn Salsa on top. Bake at 350�F for 20 to 30 minutes until fish is done.

Taco Pie

• 2 lbs. Ground Beef
• 2 15 oz. cans Pinto Beans
• 1/2 jar Mrs. Renfro's Mild Salsa (8 oz.)
• 1 package Chili Mix Seasoning
• 1 15 oz. can Diced Tomatoes
• 1 lb. Processed Cheese
• 1/2 pint Whipping Cream (8 oz.)

Brown meat in skillet and drain. Mix all remaining ingredients with meat. Cook on low about 2 hours. Serve over corn chips. Garnish with additional corn chips.

Black Bean Salsa Soup

• 1 cup Cooked, Cubed Pork or Chicken
• 1 jar Mrs. Renfro's Black Bean Salsa (16 oz)
• 1/2 can chicken broth (approx. 7 oz)
• 1/2 can beef broth (approx. 7 oz)

Add 1 cup Cooked, Cubed Pork or Chicken to 1 jar (16 oz) Mrs. Renfro's Black Bean Salsa. Add 1/2 can (approx. 7 oz) beef broth. Add 1/2 can (approx. 7 oz) chicken broth. Bring to simmer. Garnish with Grated Cheese and Sliced Avocado. Serve with warm tortillas.

Tequila Sunrise Fish Tacos

This recipe was developed for Renfro Foods by Carol Ritchie!

Carol's Commentary:
I love tacos of all kinds, especially fish tacos! Enhanced with a double dose of Mrs. Renfro's Tequila Salsa, these tacos are delicious for dinner with a salt-rimmed margarita, or even for breakfast with a champagne-and-freshly-squeezed-orange-juice mimosa.

• 1 cup Mrs. Renfro's Tequila Salsa
• 1 tablespoon olive oil
• 1 pound tilapia fish fillets
• 8 corn tortillas, warmed
• 1/2 cup cole slaw mix

In a shallow bowl, mix 1/2 cup Mrs. Renfro's Tequila Salsa with olive oil. Add fish fillets, turn to coat, and marinate for 10 minutes. Grill over medium heat for 4 minutes per side, until fish is cooked through. Place slices of fish into tortillas, garnish with cole slaw, and spoon remaining salsa on top.

Super Spinach and Strawberry Salad

This recipe was developed for Renfro Foods by Carol Ritchie!

Carol's Commentary:
Since super foods are all the rage, this salad boasts nutrient-dense ingredients. Mrs. Renfro's Pomegranate Salsa adds just the right balance of sweet and spicy flavor. A small amount of olive oil whisked into the salsa helps carry the flavors to every corner of your taste buds!

• 4 cups spinach leaves
• 1 cup snow peas
• 1 cup sliced strawberries
• 1/2 cup Mrs. Renfro's Pomegranate Salsa
• 2 tablespoons olive oil
• 1/4 cup sliced almonds

Arrange spinach leaves, snow peas, and strawberries on salad plates. In a bowl, whisk together salsa and olive oil. Drizzle dressing over salad and garnish with almonds.