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Quartered green tomatoes, pickled in a slightly sweetened brine with fresh onions and spices.
Serving suggestion
Crab & Green Tomato Dip
1 cup fresh lump crab meat, drained and cut into small wedges
1 (8 ounce package) cream cheese
1/3 cup Stripling's Green Tomato Pickles, drained and diced*
¼ cup mayonnaise
3 tablespoons half and half
1 tablespoon horseradish
½ teaspoon dried onion flakes
Drain crab meat if necessary; remove any random cartilage and cut into small bite-sized wedges. Soften cream cheese at room temperature, then add crab and other ingredients. Use extra green tomato pickles as garnish. Chill in refrigerator for several hours to allow flavors to permeate. Serve with pretzels, table crackers, or baguette bread.
*1 (16 ounce) jar of Stripling's Green Tomato Pickles will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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Item #4003
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People who bought this product also ordered:
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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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#1201
4 oz. package
Recognized in Food & Wine as one of the
“Top Ten Test Kitchen Discoveries.”
Food and Wine Link
We added beef jerky as a new custom product in 1995. The secret to our jerky is very lean cuts of beef seasoned to perfection! We cut and hang each piece by hand before sending it into the smoker. The results are a low-fat, mouth-watering treat that has become a favorite for many.
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#4010
Our "ALL-TIME" Favorite. The original bread and butter pickle with jalapeno peppers that starts off sweet and sneaks up on you. This is a MUST!
Serving suggestion:
Sweet Fire Tuna Salad
1 can of Tuna Fish, drained
2 stalks of Celery, chopped
1 fresh Apple, chopped
2 Boiled Eggs, chopped
1 medium Onion, chopped
½ cup of Mayonnaise
¼ cup of Stripling’s Sweet Fire, chopped
Combine all ingredients together
Chill and serve.
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#4007
Our crisp garden fresh okra pickled with a slight bite.
Pickled Okra Sandwiches
Borrowed from Paula Deen
(24-ounce) loaf sliced white bread
1 (8-ounce) package cream cheese, softened
1 (16-ounce) jar pickled okra
1 cup finely chopped fresh parsley leaves
Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich. Roll sandwich in finely chopped parsley. Cut in half, if desired.
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#1001
Bulk or "Pan" sausage, as we like to call it, is a classic favorite. Enjoy any of our flavors in your favorite dishes.
1 unit = 1 lb.
Stripling's Sausage Casserole
1 lb. Stripling’s Pan Sausage
6 to 8 Eggs, beaten
8 oz. Cheddar Cheese, grated
2 cups Milk
6 Slices White Bread, cubed
1 tsp. Dry Mustard
Layer Ingredients In A 13 x 9 x 2 Inch Casserole Dish In The Following Order: Bread Cubes, Cooked And Drained Sausage, And Cheese. Beat Together Eggs, Milk And Dry Mustard. Pour Over Layers. Cover With Foil And Refrigerate Overnight. Bake, Uncovered At 350° For 45 Minutes. Serves 6-8.
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