The ultimate for the chilehead in need. Inside this collector's tin lunch box, you will find Insanity Sauce, Hurtin Habanero and Honey Mustard, Hurtin Jalapeno Sauce. CAUTION!

Your Price: $29.99

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Olde Thompson is the largest manufacturer of pepper mills in the world selling over 2,000,000 mills a year in over 30 countries. Sixty years ago, Olde Thompson introduced the pepper mill to America. They are now the world's largest most respected producer of pepper mills and spice racks. Olde Thompson products are sold throughout the world, following the same standards that were established decades ago – quality, style, dependability and value. Olde Thompson pepper mills have their exclusive carbon steel grinding mechanism and salt mills have a ceramic grinding mechanism. Both are fully adjustable from coarse to fine grind and have a lifetime warranty.

1/2 cup mayonnaise – low-fat okay
2 tablespoon prepared horseradish
2 tsp. ketchup
1/4 tsp. paprika
1/4 tsp. salt
1/8 tsp. dried oregano
1 dash black pepper
1 dash cayenne pepper
1 cup all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1/8 tsp. dried thyme
1 egg – beaten
1 cup milk – low-fat okay
1 large Vidalia onion – flowered

Stir together first 8 ingredients; refrigerate until needed. Stir together flour, 1 1/2 tsp. salt, 1 1/2 tsp. cayenne pepper, 1/2 tsp. black pepper, and thyme; set aside. Beat together egg and milk; set aside. Thoroughly cover flowered onion in flour mixture, shaking off excess. Coat onion in egg wash. Thoroughly cover onion in flour mixture, shaking off excess. Refrigerate onion for at least 15 minutes to prevent breading from coming off when frying. Deep-fry in 350 degree oil for 10 minutes; drain on a brown paper bag. Serve onion with prepared sauce for dipping.

 Ethiopian Beef & Peppers

1/2 small can green chilies
2 cloves garlic, chopped
1/2 tsp EA: cardamom, turmeric, cinnamon, cloves, Old Bay
3/4 cup red wine
1 lb beef, cut into 1/2" strips (sirloin, chuck, etc.)
1/2 cup onion, chopped
1 red or green pepper, cut in strips

Puree chilies with garlic, spices and wine. Brown beef in hot oil. Remove from pan. Sauté onion in a little oil, then add peppers, and sauté few minutes. Add chile puree and bring to boil. Return meat to pan and mix with sauce. Reduce heat, cover pan, and simmer 1 1/2 hours. Check frequently, and add water as needed.

Serves: 2 @ 12 carb, 3 fiber (9 NET carbs), 584 Calories, 35 fat, 38 protein