AZ Pepper Products Co., Inc.
Toll Free 1-800-359-3912
Phone: 480-844-0302
Fax: 480-833-0309
PO Box 40605
Mesa, AZ 85274

In this section we intend to build a cookbook month by month. We invite you to share your own favorite recipe using Arizona Pepper Products Co products to be used in our new "Gunslinger Smokin' Hot Recipe Book". If your recipe is selected for our book, we will give you full credit and recognition.

We will also feature submitted "Gunslinger" recipes on our new site, and your recipe may be chosen as the "recipe of the month". Each winner will receive a special flamin' hot gift. Be sure to visit our
SMOKIN' HOT RECIPE ARCHIVE.

RECIPES OF THE MONTH

We give special thanks to M. Draffen of Atlanta, GA for her prize winning contribution to the "Gunslinger SMOKING' HOT Recipe Book"

Gunslinger Old South Greens

4 cups water
2 pounds smoked ham hocks
2 pounds collard and mustard greens
salt and fresh ground pepper
cider vinegar to taste
ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE to taste

Put ham hocks in large pot of water and bring to a boil. Cook over medium to high heat for about 1 hour. Wash greens and remove large, tough stems. Add greens to the water and ham hocks and cook over medium heat for at least 3 hours. You can add more greens as they cook down. Take out ham hocks and remove meat from bone. Add meat back into the greens. Season greens with salt and fresh ground pepper.

Serve with cider vinegar and ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE to allow your guests to prepare their own perfect greens.

The leftover greens are great, especially if you add some more greens the next day.

We give special thanks to A. Julien of Burbank, CA for her prize winning contribution to the "Gunslinger SMOKING' HOT Recipe Book"

LEMON PEPPER CHICKEN

Ingredients:
6 boneless, skinless chicken breasts
1/2 cup butter
1/4 cup ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE

Preparation:
1. Preheat oven to 350 degrees
2. Melt butter over medium heat, clarify
3. Combine ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE and butter in covered container. Set aside.
4. Line baking dish with aluminum foil, and place chicken breasts in it.
5. Bake chicken uncovered at 350 degrees for 20 minutes. Turn and bake an additional 20 minutes until golden brown.
6. Baste with pan juices two to three times during the last 20 minutes of baking.
7. Place chicken in sauce, toss and coat.

By basting the chicken at the end, it preserves the natural heat flavor. Lemon pepper chicken goes great with baked potato and your favorite vegetable.