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| Cooking Instructions |
| Smokehouse Meats What to do…Our products are cured and smoked allowing us to safely ship them to you without refrigeration. For optimum shelf life, refrigerate as soon as possible after delivery. If you will not be serving the product within a week, it should be placed in the freezer. We think most of our ready to eat smoked meats taste best when served at room temperature; however, they may be heated after wrapping them in foil. All stuffed meat items must be heated before serving. Use the quick reference chart below for heating time: SET OVEN AT 300 DEGREES 30 Min to 1 Hour: Chicken and Duck ~ Stuffed Quail ~ Stuffed Pork Tenderloin ~ Stuffed Beef Tenderloin ~ Herbed Beef Tenderloin 10 Minutes per Pound: Turkey ~ Turkey Breast ~ Smoked Ham ~ Boneless Ham Brisket 15-20 Minutes Ribs 30-45 Minutes Pork Loin 20 Minutes per pound To retain moisture and smokehouse flavor, do not overheat. Best at room temperature. Peppered Pork Tenderloin and Summer Sausage are terrific for serving as appetizers or hors d’oeuvres. Just combine our smoked delicacies with crackers, cheese and even hot mustard for a tasty combination. The following products require cooking: Smoked Bacon – can be fried, broiled or microwaved to desired crispness. Smoked Sausage – may be fried, broiled, grilled or steamed. |
THE TEXAS TWO STEP® TORTILLA SOUP
Net Wt. 8 oz. 227 g.
COOKING INSTRUCTIONS:
STEP 1: Brown 1 lb. ground turkey and set aside. Pour contents of bottle into kettle. Fill bottle with water once
and add to mix along with three 14 ½ oz. cans of chicken broth and one 15 oz. can of tomato sauce. Add meat and
boil slowly for 30 minutes covered.
STEP 2: Tear six corn tortillas into pieces and add to soup along with one cup grated cheddar cheese. Simmer
for 10-15 minutes and serve.
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. For a great
vegetarian-style soup, leave out the ground turkey. For a low-fat version, omit the grated cheese.
Net Wt. 8 oz. 227 g.
COOKING INSTRUCTIONS:
STEP 1: Brown 1 lb. ground turkey and set aside. Pour contents of bottle into kettle. Fill bottle with water once
and add to mix along with three 14 ½ oz. cans of chicken broth and one 15 oz. can of tomato sauce. Add meat and
boil slowly for 30 minutes covered.
STEP 2: Tear six corn tortillas into pieces and add to soup along with one cup grated cheddar cheese. Simmer
for 10-15 minutes and serve.
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. For a great
vegetarian-style soup, leave out the ground turkey. For a low-fat version, omit the grated cheese.
THE TEXAS TWO STEP® WILD CORN CHOWDER
Net Wt. 8 oz. 226 g.
COOKING INSTRUCTIONS:
STEP 1: Pour entire contents of bottle into kettle. Add (2) 14 ½ oz. cans of chicken broth and bring to a rolling
boil. Cover and reduce heat to a slow boil for 45 minutes.
STEP 2: Add ½ pint whipping cream and simmer for an additional 15 minutes. Ladle into bowls and serve!
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. If soup becomes
too thick, add more broth for desired consistency.
Net Wt. 8 oz. 226 g.
COOKING INSTRUCTIONS:
STEP 1: Pour entire contents of bottle into kettle. Add (2) 14 ½ oz. cans of chicken broth and bring to a rolling
boil. Cover and reduce heat to a slow boil for 45 minutes.
STEP 2: Add ½ pint whipping cream and simmer for an additional 15 minutes. Ladle into bowls and serve!
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. If soup becomes
too thick, add more broth for desired consistency.
| CUSTOMER SERVICE 1-800-950-2327 |
| FREE 3-DAY SHIPPING |
THE TEXAS TWO STEP® 8 BEAN SOUP
Net Wt. 1 lb. 6 oz. 623 g.
STEP 1: Empty beans & spice mix into very large kettle. Fill bottle with water 3 times and add to beans
STEP 2: Simmer covered 3 ½ - 4 hours or until beans are tender. Add 2 large cans of Rotel whole
tomatoes & Tabasco to taste.
Helpful Hint: If ingredients do not flow freely from bottle, add warm water to dissolve
Net Wt. 1 lb. 6 oz. 623 g.
STEP 1: Empty beans & spice mix into very large kettle. Fill bottle with water 3 times and add to beans
STEP 2: Simmer covered 3 ½ - 4 hours or until beans are tender. Add 2 large cans of Rotel whole
tomatoes & Tabasco to taste.
Helpful Hint: If ingredients do not flow freely from bottle, add warm water to dissolve
THE TEXAS TWO STEP® BLACK BEAN CHILI
Net Wt. 14 oz. 397 g.
COOKING INSTRUCTIONS:
STEP 1: Brown 2 lbs. ground beef or turkey and set aside. Empty chili mix into kettle.
STEP 2: Add two bottles of water and two 15 oz. cans tomato sauce. Add ground meat and boil slowly for 30
minutes. Add salt to taste.
Net Wt. 14 oz. 397 g.
COOKING INSTRUCTIONS:
STEP 1: Brown 2 lbs. ground beef or turkey and set aside. Empty chili mix into kettle.
STEP 2: Add two bottles of water and two 15 oz. cans tomato sauce. Add ground meat and boil slowly for 30
minutes. Add salt to taste.
THE TEXAS TWO STEP® WILD CORN CHOWDER
Net Wt. 1 lb. 2 ½ oz. 524 g.
COOKING INSTRUCTIONS:
STEP 1: Pour entire contents of bottle into kettle. Add (4) 14 ½ oz. cans of chicken broth and bring to a rolling
boil. Cover and reduce heat to a slow boil for 45 minutes.
STEP 2: Add 1 pint whipping cream and simmer for an additional 15 minutes. Ladle into bowls and serve!
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. If soup becomes
too thick, add more broth for desired consistency.
Net Wt. 1 lb. 2 ½ oz. 524 g.
COOKING INSTRUCTIONS:
STEP 1: Pour entire contents of bottle into kettle. Add (4) 14 ½ oz. cans of chicken broth and bring to a rolling
boil. Cover and reduce heat to a slow boil for 45 minutes.
STEP 2: Add 1 pint whipping cream and simmer for an additional 15 minutes. Ladle into bowls and serve!
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. If soup becomes
too thick, add more broth for desired consistency.
THE TEXAS TWO STEP® 5 BEAN SOUP
Net Wt. 11 oz. 311 g.
COOKING INSTRUCTIONS:
STEP 1: Empty beans & spice mix into large kettle. Fill bottle with water 3 times and add to beans.
STEP 2: Simmer covered 3 ½ - 4 hours or until beans are tender. Add a can of Rotel whole tomatoes &
Tabasco to taste.
Helpful Hint: If ingredients do not flow freely from bottle, add warm water to dissolve.
Net Wt. 11 oz. 311 g.
COOKING INSTRUCTIONS:
STEP 1: Empty beans & spice mix into large kettle. Fill bottle with water 3 times and add to beans.
STEP 2: Simmer covered 3 ½ - 4 hours or until beans are tender. Add a can of Rotel whole tomatoes &
Tabasco to taste.
Helpful Hint: If ingredients do not flow freely from bottle, add warm water to dissolve.
THE TEXAS TWO STEP® POTATO SOUP
Net Wt. 9 oz. 255 g.
COOKING INSTRUCTIONS:
STEP 1: Empty contents of bottle into kettle. Add (5) 14 ½ oz. cans chicken broth. Boil slowly for 30 minutes
covered.
STEP 2: Stir in slowly a mixture of 4 Tbsp. of flour mixed well with 1 cup of milk. Add
16 oz. of sour cream and simmer for 10-15 minutes and serve.
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. If soup becomes
too thick, add more broth for desired consistency.
Net Wt. 9 oz. 255 g.
COOKING INSTRUCTIONS:
STEP 1: Empty contents of bottle into kettle. Add (5) 14 ½ oz. cans chicken broth. Boil slowly for 30 minutes
covered.
STEP 2: Stir in slowly a mixture of 4 Tbsp. of flour mixed well with 1 cup of milk. Add
16 oz. of sour cream and simmer for 10-15 minutes and serve.
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. If soup becomes
too thick, add more broth for desired consistency.
THE TEXAS TWO STEP® BLACK BEAN CHILI
Net Wt. 7 oz. 198 g.
COOKING INSTRUCTIONS:
STEP 1: Brown 1 lb. ground beef or turkey and set aside. Empty chili mix into kettle.
STEP 2: Add two bottles of water and one 15 oz. can tomato sauce. Add ground meat and boil slowly for 30
minutes. Add salt to taste.
Net Wt. 7 oz. 198 g.
COOKING INSTRUCTIONS:
STEP 1: Brown 1 lb. ground beef or turkey and set aside. Empty chili mix into kettle.
STEP 2: Add two bottles of water and one 15 oz. can tomato sauce. Add ground meat and boil slowly for 30
minutes. Add salt to taste.
THE TEXAS TWO STEP® TORTILLA SOUP
Net Wt. 4 oz. 113 g.
COOKING INSTRUCTIONS:
STEP 1: Brown 1 lb. ground turkey and set aside. Pour contents of bottle into kettle. Fill bottle with water once
(APPROX 1 2/3 CUPS) and add to mix along with two
14 ½ oz. cans of chicken broth and one 15 oz. can of Tomato sauce. Add meat and boil slowly for 30 minutes
covered.
STEP 2: Tear three corn tortillas into pieces and add to soup along with ½ cup grated cheddar cheese. Simmer
for 10-15 minutes and serve.
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. For a great
vegetarian-style soup, leave out the ground turkey. For a low-fat version, omit the grated cheese.
Net Wt. 4 oz. 113 g.
COOKING INSTRUCTIONS:
STEP 1: Brown 1 lb. ground turkey and set aside. Pour contents of bottle into kettle. Fill bottle with water once
(APPROX 1 2/3 CUPS) and add to mix along with two
14 ½ oz. cans of chicken broth and one 15 oz. can of Tomato sauce. Add meat and boil slowly for 30 minutes
covered.
STEP 2: Tear three corn tortillas into pieces and add to soup along with ½ cup grated cheddar cheese. Simmer
for 10-15 minutes and serve.
Helpful Hint: If ingredients do not flow freely from bottle, use an ice pick or a knife to loosen. For a great
vegetarian-style soup, leave out the ground turkey. For a low-fat version, omit the grated cheese.
THE TEXAS TWO STEP® POTATO SOUP
Net Wt. 4 ½ oz. 128 g.
COOKING INSTRUCTIONS:
STEP 1: Empty contents of bottle into kettle. Add (3) 14 ½ oz. cans chicken broth. Boil slowly for 30 minutes
covered.
STEP 2: Stir in slowly a mixture of 2 Tbsp. of flour mixed well with ½ cup of milk. Add
8 oz. of sour cream and simmer for 10-15 minutes and serve.
Net Wt. 4 ½ oz. 128 g.
COOKING INSTRUCTIONS:
STEP 1: Empty contents of bottle into kettle. Add (3) 14 ½ oz. cans chicken broth. Boil slowly for 30 minutes
covered.
STEP 2: Stir in slowly a mixture of 2 Tbsp. of flour mixed well with ½ cup of milk. Add
8 oz. of sour cream and simmer for 10-15 minutes and serve.
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