VELVET GOURMET
Tim's (ALMOST FAMOUS)
Fresh Onion Chip Dip:
16oz. Sour Cream (I prefer Old Fashion
rather then Cultured)
1/2 Package Hidden Valley Ranch Dip mix
2oz. Bacon Bits
1/2 Cup Diced Green Peppers
1/2 Cup Diced Onions
1/2 tspn Savory
1/2 tspn Dill Weed
1 Heaping Tblspn Fresh Minced Garlic
1/4 tspn Salt
1/4 tspn White Ground Pepper
Blend all Ingredients together throughly chill
for 2 hrs. before serving to allow flavors to
blend together.
Warning: This Chip Dip may be Addictive,
DO NOT LEAVE UNATTENDED WITH A
ROOM FULL OF PEOPLE AND A BAG OF
CHIPS!
As Always, Enjoy!
Grandma's Old Fashion Potato Salad
(revised: 3rd Generation)
Tim's Gourmet Potato Salad:
6 Medium potatoes
6 Eggs
4 Tablespoons Mayonnaise(I like Hellmans or
Best Foods)
1/4 Cup Diced Onions
!/4 Cup Diced Green Peppers (optional)
1/4 Cup Sliced Black Olives
2 Tablespoons Tim's "VELVET GOURMET"
Honey Mustard (if you would like a little more
zing use Tim's "VELVET GOURMET"
Horseradish Mustard
1/2 Teaspoon White Vinegar or 1/2 Teaspoon
Olive Juice from the canned Olives
Peel cut potatoes into 1" squares, boil potatoes
and eggs together for 5 mins.(at rolling boil)  turn
off heat and let sit till cool.
Peel eggs and dice, place mixture of Potatoes
and Eggs into a medium to large mixing bowl.
Add Mayo to mixture (if 4 Tablespoons are not
enough add until Mixture is to desired
consistency). Add Onions, Olives, Tim's
"VELVET GOURMET" Honey Mustard,Vinegar or
Olive Juice. Stir ingredients together. Salt and
Pepper to taste. For a bit of color sprinkle top
with Paprika. Place in fridge and let cool for 1-2
hours.(covered) Eat and enjoy!
Is it a pizza or a dip?
I found this one in a book from Basic
Cigarettes!!! (No Pic Though)
Tasty Italian Pizza dip:
16oz. softened cream cheese mixed with 1
teaspoon Italian dressing & 1/4 teaspoon
garlic powder
1/2 C pizza sauce
1/2 C green bell pepper
1/4 C onion diced
1/2 C diced pepperoni
1 C shredded four-cheese pizza blend
2 Tablespoons grated Romano or Parmesan
cheese
1/4 C ripe olives or pimento stuffed, sliced
Heat oven to 425 F. Spread cream cheese
evenly over the bottom of a 1-quart shallow
baking dish or 9-inch pie pan; layer the
remaining ingredients evenly in order listed.
Bake 15 mins., until cheese is bubbly and dip
is heated through
Serve hot with you favorite dippers, chips
tostidos ect....
This is a great dip to make up for a snack
while watching the game or a race....
This is an Easy but GOOD Snack!
1 lb. Bag Of Hormel Meatballs
(or you can make your own)
Place one layer deep into a Casserole Dish
Pour "VELVET GOURMET" Garlic or Hickory
BBQ Sauce over the Meatballs
Take a fork and rotate each Meatball so it is
covered with BBQ Sauce
Heat Oven to 350 place into the oven and
Cook for 30 minutes so Sauce is thick and
meatballs are warmed completely through.
Great for a Meatball Sandwich or set them
on the table with some tooth picks and
watch them disappear! I originally made
them with Hickory but now I make them with
Garlic. They  are good either way.
As Always, Enjoy
Tim's VELVET GOURMET
MAC SALAD
6 Eggs
2 Cups Macaroni
4 Tablespoons Mayonnaise(I like Hellmans or
Best Foods)
1/4 Cup Diced Onions
1/4 Cup Sliced Green Stuffed Olives
2 Tablespoons Tim's "VELVET GOURMET"
Honey Mustard (if you would like a little more
zing use Tim's "VELVET GOURMET"
Horseradish Mustard.
1/2 Teaspoon White Vinegar or 1/2 Teaspoon
Olive Juice from the canned Olives
Boil macaroni and eggs together for 5 mins.
(at rolling boil)  turn off heat and let sit till cool.
(El Dante')
Peel eggs and dice, place mixture of Macaroni
and Eggs into a medium to large mixing bowl.
Add Mayo to mixture (if 4 Tablespoons are not
enough add until Mixture is to desired
consistency). Add Onions, Olives, Tim's
"VELVET GOURMET" Honey Mustard,Vinegar
or Olive Juice. Stir ingredients together. Salt
and Pepper to taste. For a bit of color sprinkle
top with Paprika. Place in fridge and let cool for
1-2 hours.(covered)
Eat and enjoy!
V
G
EASY BAKE SWEET AND SOUR MEATBALLS
1, 12oz. Jar Chili Sauce
1, 12 Jar Grape Jelly
1 Lb. Precooked Meat Balls
Pour Chili Sauce and Grape Jelly into a
Large Casserole Dish Mix together with a
Wisk or a Fork until Blended.
Layer meatballs, Spoon mixture over
Meatballs untill evenly coated.
Bake at 250-300 45 mins.  Put out the tooth
picks or Cocktail Forks. Makes a great
Snack for any event or get together.
You can also Pour the Mixture over Cooked
Rice as a Spicy Side Dish.
Layered Bean Dip;
Heat 1 large can or 2 small cans of Refried
Beans add 2 heaping Tspns Sour Cream and
2 Tspns Hot salsa (of course I use Velvet
Gourmet Western Blaze).
Spread bean Dip out into a large Casserole
dish and let cool.
Cover with sour cream like frosting
a cake.
Cover sour cream with your favorite salsa.
Sprinkle  Sharp Cheddar cheese over salsa.
Cover with shredded lettuce, tomatoes, and
sliced black olives. For a zesty flavor use
fresh guacamole dip instead of sour cream.
Serve with tostidos or your favorite corn
chip and stand back, there won't be any left
overs.
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Any chile-spiced cream cheese can be used
to create this easy-to-make spicy snack.
1 cup spicy cream cheese like Pikanter Philadelphia
or French Cremeux Mexicano Picante, or make your
own by combining regular cream cheese with your
favorite hot sauce
1 tomato, finely chopped
1 clove garlic clove, minced
1 teaspoon chipotle powder or Pimenton de la Vera
hot
Pinch of salt
4 flour tortillas
In a bowl, combine the cream cheese, tomato, garlic,
chipotle powder and mix well.
Spread the mixture on the tortillas like buttering a
sandwich, leaving a 1/2 inch border along the edge of
the tortillas.
Stack 2 tortillas on top of each other and roll up real
tight. Repeat with the other two.
To keep rolls from falling apart, wrap each one tightly
in plastic wrap. Refrigerate for at least 1 hour.
Shortly before serving, unwrap rolls. Cut into slices
about 1 inch thick. Yield: 4 servings Heat Scale: M
Feel Free to Copy my favorite recipes and
if like them or have any suggestions I
would like to hear from you and
Please let me know how you liked them.
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Classic Deviled Eggs
6 Large eggs
Ice Cubes
1 Cup Mayonnaise
1 Cup Digon Mustard or Velvet Gourmet Horseradish Mustard
1/4 tsp Cayenne Pepper (optional)
1 tsp lemon juice
Salt and Ground Black Pepper to taste
Paprika to garnish
Place the egg in a large saucepan, then add enough cold water to cover the eggs by at least 1". Set over high heat until the
water just comes to a rolling boil.  Immediately remove the pan from  heat, cover and let sit 15 min.  While the eggs rest, fill a
large bowl with cod water and ice.  When the eggs are ready, use a slotted spoon to carefully transfer the eggs to the ice
water and let stand 5 min.  One at a time, Gently roll the eggs across the table, applying light pressure to evenly crack the
shells.  The eggs may be lightly tapped with the underside of a spoon. Starting at the larger end, peel each egg. If the sell
sticks, hold the egg under cold running water while peeling.  Wipe off any remaining shell using a wet paper towel, or run
them under cool water. Dip a paring knife with in cool water. Cut one egg in half, lengthwise.  Wipe the knife clean, then dip
the blade in water and cut the next egg. Carefully remove the yolks from each egg half, and place them in a wire mesh
strainer set over a medium bowl.  As needed use a wet paper towel to wipe cean the eggs whites.  Thy also may be gently
rinsed under cool water  Set aside the egg whites.  using the underside of a spoon, press the yolks through the strainer. Add
 mayonnaise, mustard, cayenne and lemon juice to the yolks and mix until smooth and thick.  Season with salt, pepper and
cayenne pepper.   Use a rubber spatula to transfer the mixture to a pastry bag fitted with a 1/4'' star shaped tip or a
sandwich baggie with a hole cut at the bottom corner.  Refrigerate the bag for about 20 to 30 min. or until chilled.  When
ready to serve, arrange the egg whites on a platter.  If using a flat platter, the rounded bottom of each egg white may be
trimmed flat with a paring knife to help the eggs sit flat. Pipe the yolk mixture into each egg white, mounding it about 1/2''
above the top of the egg.  Sprinkle lightly with paprika.
**Not our original recipe as copied from the Detroit Free Press
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Velvet Gourmet's Spicy Chili Recipe
Brown and Drain 2#'s Ground Beef
Add 1 Package Goya Seasoning
2-15oz. Cans Mexican Style Hot Chili Beans (Do not
drain)
2-15oz. Cans Red Kidney Beans
(Do not drain)
1-15oz. Can White Kidney Beans
(Do not drain)
1-12oz Can Red Gold Hot diced Tomatoes and Chili's
3-14.5oz Cans Stewed Tomatoes
2-14.5oz. Cans Tomatoe Puree'
1-Medium Onion Diced
1-Large Green Pepper Diced
3 FRESH Jalepenos Diced
(Optional, If you DARE)
1 TB Parsley
2 TBS Chili Powder or More to Taste
1 Heaping TBS Fresh Garlic
1 TBS Black Pepper
Salt to Taste
Bring Ingredients to Boil
then Simmer for approx 4 Hrs stirring occasionally.
Cook uncovered until it is at Desired Consistency.
GET OUT A BOX OF CRACKERS and ENJOY!
Serves about 10 to 15 Bowls
VERY, TASTY
Velvet Gourmet West Coast Style Nachos
Brown, Drain and Season 2#'s Ground Beef
1 Package of your Favorite Taco Seasoning
Set aside and let cool
Preheat oven to 350-400
Large Bag of your favorite Tortilla Chips
1# Shredded Sharp Cheddar Cheese
While Meat is cooling line a Cookie Sheet with foil
Place cooled meat in center of Cookie sheet as in Photo's
Place Tortilla Chips on each side of meat as shown in Photo's
Sprinkle shredded cheese over meat and chips
Bake at 350 degrees until cheese is melted
Approx. 10 to 15 Mins.
Serve with Guacamole, Refried bean Dip,
(Recipe for Bean Dip Lower Down Page),
Sour Cream, Velvet Gourmet Western Blaze Salsa,
Add your own Condiment and DEVOUR!!!
BETTER HAVE LOTS OF SPOONS ON HAND!!!
Jimmy Buffet's Margaritaville
Oyster Stew
24 oysters, shucked & drained
(liquid reserved)
2 T butter
6 c milk
Salt & pepper, to taste
In your pot, heat the reserved oyster liquid
and bring to a simmer.
Add the oysters and cook just until the
edges begin to curl.
Remove and reserve the oysters on a warm
plate.
Add to the saucepan the butter and milk,
then bring to the simmer for 5 minutes.
Stir, taste, and adjust the seasonings with
salt & pepper.
Return the oysters to the pot and simmer for
3 more minutes.
Ladle into individual heated bowls.
It is an Honor to Feature this Jimmy
Buffet Recipe on Velvet Gourmet
Tasty Tips

As you know, there's nothing average about La Cense Beef. Like all grass-fed meat, La Cense
Beef cooks differently from the grain-fed beef found in most supermarkets and butchers. This
guide will help you get the tastiest results – every time!
Keep It Frozen!  Keep your La Cense Beef frozen until you're ready to use it. Then thaw it
completely before cooking. To defrost, we recommend placing each individual vacuum-packed
cut in the refrigerator overnight. If you're in a rush, you can also defrost in a bowl of cool water.
Never use warm water.
Less (Heat) Is More (Flavor)
Because La Cense Beef is lean, lightly marbled and lower in fat than conventional grain-fed
beef, its flavor is accentuated by cooking at a slightly lower temperature and for slightly less
time. So, unless a recipe specifies grass-fed beef, reduce the temperature in the recipe by 50°
when cooking with La Cense Beef. Even at the lower temperature, cooking time for grass-fed
beef will be about 30% to 50% less than for conventional beef.
How Do You Like It?
Rare? Medium? It's up to you. Whatever you choose, here's a handy list of recommended final
temperatures for every shade of "done":
Cooking Guide Thermometer
Use a digital meat thermometer to get the most accurate reading. And keep in mind, to achieve
the desired temperature, remove beef from the heat source when it's 5° to 10° shy of your
target temperature – the residual heat will finish cooking the meat in about five to ten minutes.
Then you can dig in!
For Gourmet Grilling  If you choose to grill our beef, here are a few tips to help you reach
grilling Nirvana:
* Keep basting – To add moisture, baste our beef with a tasty marinade throughout the grilling
process.
* No forks – Use tongs to turn your masterpiece; a fork punches holes in the meat and allows
the natural juices to escape, causing it to lose some flavor.
* Keep a lid on it – To ensure that our beef cooks evenly, leave the lid down on the grill. And, if
you can, resist checking every 20 seconds ;–).
Start Steaks at Room Temp


Steaks should be at room temperature before you start cooking. That way they spend less time
in the pan getting to temperature. It's a gentler method of cooking and will deliver juicier meat to
your plate.   Don't Play with Burgers
Don't press and pat the burgers with a spatula. This squeezes the delicious fat out, but doesn't
make them cook any faster. Spatulas are just for flipping!
Cook. Rest. Slice.   Let your beef rest at least 10 minutes before slicing. This allows time for
the juices to circulate back into the meat. Slicing before it has properly rested sends the juices
dribbling onto the cutting board. And that's not where we really want them!
For a Great Steak
Marinade Click Here
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FAST! Ham and Onion Cheese Ball
1# Brick of Cream Cheese(Softened)
2 pkgs. Budding Smoked Ham (Diced)
1 Small Onion (Diced)
1 tspn. Garlic Powder or Fresh minced Garlic
Blend all Ingredients together in small
serving bowl. Place in Fridge until cooled and
flavors are blended and serve at room temp.
Serve with Saltines, Butter Crackers, Celery,
or your favorite cracker or raw veggie.
Prep Time Approx. 15 Min.
EASY SHRIMP SPREAD
8 oz. Cream Cheese
4oz. canned Shrimp
Mash Shrimp with a fork undrained in a bowl
Add Cream Cheese and Blend together with
1/4 tsp, Dried, Chopped or Minced Onions.
Garlic Powder (Optional) 1/4tsp.
Spread on Crackers.
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Western Coast Style Bean Dip
1-22 oz. Can Refried Beans
1-Heaping Tablespoon Sour Cream
1 or 2- Heaping Tablespoons of
Western Blaze Hot Salsa
Blend together in 1 Quart Sauce pan and
Warm on Low heat.
Place in Serving bowl and Dip Away!
Creamy Guacamole'
4 Avocados peeled and pitted
mash with fork or masher
(Put pits aside)
2 Jalapenos diced
1 tsp garlic diced
1/2 tsp salt
1 tsp sour cream
1 tsp mayo
1/4 cup onion
1Tb Lemon Juice
Mash Avocados with fork until smooth add
remaining ingredients.
1/4 cup tomato diced, optional if desired, stir
into Guacamole mixture.
Top Guacamole with Avacados Pits in an air
tight container.
(This will help it from turning black.)
Chill
Remove Pits when serving.
Mexican Casserole
1-cup Rice
1/4 cup Chopped Onion
2-12oz. cans Diced Tomatoes W/Chili's
6 oz. water
1-4oz Can Green Salsa Verde'
1-Packet Burrito Seasoning Mix
2#'s Steak cut into bite sized pieces,
(your choice) or Ground Beef.
1 1/2 to 2 cups BROKEN Tortilla chips,
You Know the ones in the bottom of the bag
that you usually throw away?
2 cups Shredded Cheese, Mexican Blend or
Cheddar.
In a 9 X 13 Casserole Dish mix Rice, Diced
tomatoes and Chili's and water.
Sprinkle rice mixture with 1/4 packet of
Burrito Seasoning.
Brown Steak or Ground Beef, Mix according
to instructions of the remainder of
Burrito Mix.
Top Rice Mixture with Meat and stir together.
Pour Salsa Verde over Rice/Meat Mixture.
Bake at 350 Degrees for 40 mins.
Remove from oven and top with Broken
Tortilla Chips then 2 Cups Cheese.
Bake for 15 mins. at 350.
Serves 8
As Always Enjoy
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