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Use this dressing instead of mayonnaise on cole slaw, macaroni salad or potato salad.
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Item #5001
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#4004
Our Italian style whole button mushrooms are marinated in a special brine.
Asparagus Mushroom Casserole
2 ½ cups canned asparagus, drained and chopped
½ cup Stripling's Marinated Mushrooms, well drained*
3 eggs, beaten
½ cup Cheddar Cheese
1 cup milk
½ cup grated Monterey Jack Cheese
¼ stick (2 tablespoons) butter, cut into slices
1 ½ cups crushed cracker crumbs or dried French Onions
½ cup slivered, toasted almonds
Mix asparagus, Stripling's Marinated Mushrooms, eggs, Cheddar cheese, and milk. Pour into greased casserole dish. Cover mixture with Monterey Jack Cheese, butter, cracker crumbs or French onions, and almonds. Bake for 30-40 minutes at 350 degrees.
*1 (16 ounce) jar of Stripling's Marinated Mushrooms will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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#5007
This dressing makes a wonderful dip for fried onion rings.
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#5208
Excellent with fish and poultry recipes.
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#1601
1 lb.(average weight) wedge
Stripling’s Old Fashioned Red Rind Hoop cheese is mild in taste and is wonderful when served as a dessert cheese with melons, berries, and various wines.
But red rind hoop cheese is also great to have on hand in the summer when the squash is coming in fresh from the fields and you feel like whipping up a yummy squash casserole. Our recipe below for Summer Squash Casserole makes an impressive main course in and of itself since the cheese and eggs give heartiness. Pair it alongside sliced fresh tomatoes, cucumbers, and other garden vegetables as well as a slice or two of homemade corn bread.
Summer Squash Casserole
4 cups cubed yellow squash
1 medium onion, chopped
2/3 cup milk
2 eggs
2/3 cup melted butter
1 pound wedge Stripling’s Old Fashioned Red Rind Hoop Cheese, grated
1 ¾ cup crushed Ritz crackers
Salt and pepper to taste
1 clove garlic, minced
1. Cook squash until crisp to tender. Drain completely. Beat egg and milk together and add to squash. Then stir in onion, ½ of melted butter and ½ of crushed Ritz crackers; add ½ grated cheese. Mix together along with salt, pepper, and garlic.
2. Place into oblong casserole dish greased with butter. Sprinkle remainder of cheese on top, then sprinkle remainder of Ritz crackers on top of cheese.
3. With teaspoon dribble balance of butter over crackers and bake in 350 degree oven for 30 to 40 minutes making sure crackers are toasted but not scalded.
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#4001
Rather than dilled pickles, we use dilled Stripling's Dilled Green Beans not only for a unique flavor and shape but to give the potato salad some color to accompany the other bright hues of the ingredients.
Colorful Potato Salad:
3 pounds potatoes, variety of choice
½ cup Stripling's Dilled Green Beans*, drained and chopped
1 small purple onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
1 cup Duke's mayonnaise
1/3 cup mustard
3 cloves garlic
½ teaspoon black pepper
Sprinkling of paprika
After cleaning potatoes (leave skins on), cut into fairly large-sized chunks and cook in boiling water which covers potatoes for 20-30 minutes until tender but not mushy. While still somewhat hot, add in all other ingredients, making certain that vegetables are evenly distributed and that overall mixture is well coated with condiments. Stirring will decrease the size of some of the potato chunks, which is desirable. The paprika is added last--just prior to serving warm or sealing and refrigerating for later use.
*1 (16 ounce) jar of Stripling's Dilled Green Beans will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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