1/2 CUP MINCED ONION
1/4 CUP MINCED CELERY
1 TBSP VEGETABLE OIL
1 LB GROUND BEEF
3/4 CUP CUP QUICK OATS
1 EGG
1/3 CUP TOMATO SAUCE
1 TBSP WINNIE’S SECRET SEASONING
1 TSP KOSHER SALT (OPTIONAL)
1 TSP CIDER VINEGAR
1/2 CUP WINNIE’S TOMATO BUTTER (ANY FLAVOR)

1. Preheat oven to 350˚F. Grease a sheet pan and baking rack or a loaf pan.
2. Sauteé the onion and celery in vegetable oil until tender and cool completely.
3. Combine all remaining ingredients, except winnie’s tomato butter, and mix well until slightly sticky.
4. Turn the mixture out onto a flat surface to form loaf (if using sheet pan). Make loaf 1 1/2” to 2” thick and place on baking rack.
5. Bake for 45-50 minutes until the internal temperature is 160˚F.
6. Remove from oven and spread winnie’s tomato butter evenly over the top. Return to oven and bake an additional 10 minutes until the tomato butter begins to bubble.
7. Remove from oven and allow to rest 10 minutes before slicing and serving. Make sure to serve with plenty of winnie’s tomato butter on the side!

2 LBS 90% LEAN GROUND BEEF
1 CUP CONVERTED RICE (PARBOILED)
2 CUPS WATER
1/2 CUP MINCED ONION
1 JAR CREOLE MAGIC TOMATO BUTTER
TO TASTE SALT & PEPPER
1 TBSP CANOLA OIL
1 MEDIUM ONION JULIENNED
1 BELL PEPPER JULIENNED
1 RIB OF CELERY SLICED

1. Preheat oven to 350ºF.
2. Mix the ground beef, converted rice, 1 cup water, minced onion, 1/2 cup Creole Magic, salt, and pepper together in large bowl.
3. Once fully incorporated, form 18 medium sized meatballs.
4. In a large skillet heat canola oil and brown the meatballs. Then transfer to a casserole dish.
5. In the same skillet, sautee the julienned onion, bell pepper, and celery. Once they begin to soften add the remaining Creole Magic Tomato Butter and 1 cup of water. Stir well and pour over meatballs.
6. Bake covered for 40 minutes. Uncover and bake 15 more minutes.
7. Remove from oven, serve, and enjoy!

1/4 CUP WINNIE’S TOMATO BUTTER (ANY FLAVOR)
1 - 8 OZ BRICK OF CREAM CHEESE
1 PKG CRACKERS AND/OR CHIPS

1. Make sure both ingredients are brought to room temperature.
2. Mix them together and serve with your favorite chips or crackers. Enjoy!

8 LBS PORK BUTT
1 PKG WINNIE’S SECRET SPICE
3/4 CUP WATER
3/4 CUP CIDER VINEGAR
1 JAR TOMATO BUTTER OF YOUR CHOICE
1 PKG ROLLS/BUNS

1. Preheat oven to 350ºF.
2. Rub seasoning evenly over entire pork butt and let stand for 20 minutes.
3. Place pork butt in a roasting pan with water and cider vinegar, then cover tightly and place in oven for 30 minutes.
4. Reduce heat to 275ºF and continue to cook until meat shreds easily with a pair of tongs ̶ approximately 3-4 hours. Keep covered and maintain the level of liquid during cooking.
5. Remove from oven and discard any bones or sinew and drain off any excess liquid.
6. Shred pork and lather with your favorite flavor of Winnie’s Tomato Butter. Serve on your choice of rolls and enjoy!

2 TBSP WINNIE’S SECRET SPICE
2 TBSP KOSHER SALT
1/4 CUP PURE MAPLE SUGAR

1. Mix ingredients and evenly coat meat. Apply liberally.
2. Store in refridgerator and let stand in fridge for 24-36 hours once coat.
3. Shake off excess rub and proceed with chosen method of cooking. Great on all meats!