Cook of the Week: Reggie Kelly recipes

Shrimp Salsa
2 jars mild KYVAN salsa
1 cup small cooked cocktail shrimp, thawed if frozen
1 tablespoon lime juice
Combine salsa, shrimp and lime juice in a serving bowl and stir. Refrigerate at least 2 hours before serving. Serve cold with chips for a snack or as a side dish or use with Southwestern Salad (recipe follows).

Southwestern Salad
1 bag salad lettuce
1 cup corn, drained
1 cup black beans, drained and rinsed
1 cup shredded cheese
1 cup colorful tortilla strips
Shrimp Salsa
Sour cream
In a large bowl, layer lettuce, corn, black beans, cheese and tortilla strips. Serve salad in individual bowls and top with Shrimp Salsa and a dollop of sour cream.

Salsa Burgers
11⁄2 pounds lean ground beef
1⁄2 cup KYVAN mild salsa
1⁄4 cup plain breadcrumbs
3⁄4 cup shredded Hot Pepper Monterey Jack cheese
6 toasted hamburger buns
6 slices tomato
6 slices avocado
6 tablespoons KYVAN mild salsa
6 tablespoons sour cream
Combine ground beef, 1⁄2 cup salsa and breadcrumbs. Mix well and shape into 12 patties, no bigger than 4 inches in diameter and 1⁄4-inch thick. Sprinkle 2 tablespoons cheese on top of each of 6 of the patties. Place the remaining patties on top of the cheese-covered patties and seal edges to form 6 hamburgers. Grill burgers to your liking. Place cooked burgers on a bun topped with tomato, avocado, salsa and sour cream.

4 pounds ground beef
1⁄2 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 (28-ounce) cans crushed tomatoes
2 jars KYVAN hot salsa
1⁄2 cup chili powder
1⁄4 cup cumin
1 tablespoon garlic powder
1 tablespoon black pepper
1⁄2 tablespoon salt
2 cans kidney beans, drained
Shredded cheese
Brown ground beef with onion and peppers. Drain off grease. Put beef mixture in a large pot and add remaining ingredients, except cheese. Cook over low heat for 11⁄2 hours, stirring occasionally. Serve with shredded cheese.

3 avocados
1 cup KYVAN mild salsa
11⁄2 teaspoons lime juice
Peel avocados, remove the flesh and mash it until it reaches the consistency of mashed potatoes. Add salsa and lime juice, stir, and serve.
Sweet Baked Beans
1 cup dark brown sugar
2 jars KYVAN mild salsa
1 (15-ounce) can tomato sauce
1 tablespoon yellow mustard
1⁄2 cup KYVAN barbecue sauce
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried rosemary
1⁄2 teaspoon dried oregano
1 (28-ounce) can baked beans, drained
Combine brown sugar, salsa, tomato sauce, mustard, barbecue sauce, basil, rosemary and oregano to form a sauce. Place baked beans and 2 cups of the sauce in a baking dish and bake uncovered at 350 degrees for 1 hour. (Refrigerate remaining sauce and use at a later date in spaghetti or on grilled chicken.)

Scrambled Eggs
with Salsa
4 eggs
1 tablespoon sour cream
1⁄4 teaspoon salt
1⁄8 teaspoon black pepper
1⁄4 cup shredded cheese
1⁄4 teaspoon parsley
KYVAN mild salsa
Combine eggs, sour cream, salt and pepper. Beat egg mixture and pour into a hot skillet and scramble the eggs until almost done. Sprinkle cheese on eggs and continue to scramble until done. Top eggs with parsley and serve with salsa.