3 pounds ground chuck
2 pounds spicy breakfast sausage
4 tablespoons Monty�s Fire Lizard Hot Sauce
2 pounds chopped onion
3 tablespoons minced garlic
1 (46-ounce) can tomato juice
1 (106-ounce/no. 10) can whole tomatoes with juice, chopped
4 ounces chili powder (diluted and mixed with 1 quart water)
5 tablespoons ground cumin
4 tablespoons salt
2 (106 ounce/ No. 10) cans kidney beans

In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion, garlic, and 4 tablespoons hot sauce and continue to saut� until the onions are clear. Add tomato juice, tomatoes, chile powder, cumin, salt, and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.

Add the beans and simmer for 30 minutes. Season to taste with Monty�s Fire Lizard Hot Sauce.

The recipe was copied from www.foodtv.com and modified to use Monty's Fire Lizard Hot Sauce.

3 cups Corn Chex^� cereal
3 cups Wheat Chex^� cereal
1 cup pretzels
1 tablespoon Worcestershire sauce
1 teaspoons Monty�s Death Lizard
3 cups Rice Chex^� cereal
1 cup mixed nuts
1 cup bite-size cheese crackers
1/4 cup margarine or butter*
1 1/4 teaspoons seasoned salt

Heat oven to 250�. Melt margarine in large roasting pan in oven. Stir in seasonings. Gradually stir in remaining ingredients until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool. Store in airtight container.

11 cups of snack.

*Do not use spread or tub products.

This recipe was copied from www.chex.com and modified for using Death Lizard.

Monty�s Fire Lizard Cajun Jambalaya

12 medium shrimp, peeled, deveined and chopped
4 ounces chicken, diced
2 tablespoons olive oil
1 tablespoon Creole seasoning
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon Monty�s Fire Lizard
3/4 cup rice
3 cups chicken stock
5 ounces Andouille sausage, sliced
Salt and pepper

In a bowl combine shrimp, chicken and Creole seasoning, and work in seasoning well. In a large saucepan heat oil over high heat with onion, pepper and celery, 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and Montgomery�s Fire Lizard. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Montgomery�s Fire Lizard hot sauce.

The recipe was copied from www.foodtv.com and modified to use Fire Lizard.

1 jar of your favorite Monty's Party Picante
1 lb. (16 oz.) VELVEETA® Pasteurized Prepared Cheese Product, cut up
1 lb. of hamburger or breakfast/italian sausage (cooked)

In a crock pot on low, place the 1 lb. (16 oz.) VELVEETA® Pasteurized Prepared Cheese Product, cut up and the jar of your favorite Monty's Party Picante Sauce. Let sit to melt as you fry up the hamburger or breakfast sausage or even italian sausage. Once the meat is cooked, add to the VELVEETA® and Party Picante mix in the crock pot. Stir as needed. Serve hot, with your choice of chips or other dipping tools.

VELVEETA® is a registered trademark of Kraft Foods Global, Inc. all rights reserved.

For the Hot Sauces:
All the hot sauces make great meat marinades. I have won awards for that fact. They also make great meat rubs, or you can even inject them into a larger cut of meat. The also go great in soups, stews, chili, BBQ baked beans, you can use them to heat up your favorite BBQ sauces, and even use them on your eggs in the morning. Also, any type of Mexican food will benefit from a dash of my hot sauces.

For the Picante Sauces:
As for the Picante sauces, the dip recipe is a good starting point, but these products do not need to be used just as a dip, you can use them in tacos, burritos, on your eggs in the morning. You can also use them as a base for your favorite chili recipe or in any recipe that calls for tomatoes, onions, and or garlic as a base.

You are limited only by your imagination on how you can use these products!