|
Jelly » Hot Pepper Jelly 16 oz.
|
|
|
|
|
16 oz.
Hot pepper jelly is entirely different from normal sweet jellies. It can be made from any combination of peppers such as green and red bell peppers, jalapenos, habaneros, and other varieties. People who like hot pepper jelly seem to be the daring types who don’t mind a bit of adventure in their lives. And, people who like hot pepper jelly are known to try it in or on a myriad of foods in order to intensity the flavor. The following is merely a partial list of some ideas for Stripling’s Hot Pepper Jelly:
• Put with cream cheese on fresh, toasted sourdough
• In an egg sandwich on bagel with cheese
• On top of a slice of cornbread—served warm or cold
• As a dip for broiled or baked tortilla slices
• On top of crab cakes
• Paired with cheddar, jack, gouda, or Swiss cheese on table water crackers
• Eaten straight out of the jar, devouring it along with the pita chips being used to scoop it out
Raspberry Hot Pepper Sauce
Ingredients:
1 cup of Raspberry Syrup
1 cup of Hot Pepper Jelly
1/4 tsp of corn starch
mix enough water to make a paste with corn starch
Directions:
In a small boiler mix the first two ingredients together and then slowly add corn starch mixture into the boiler. Bring to a slow boil for about 3 minutes. Serve with roasted venison, ham, duck, or turkey.
|
Item #3305
|
|
|
|
|
People who bought this product also ordered:
|
#1008
Our most popular choice. The sausage is slowly smoked with hickory to develop a richer smoke flavor.
1 unit = 1 lb.
|
|
|
|
#3306
16 oz.
WHAT IS A MAYHAW?
‘May’ is when they are harvested.
‘Haw’ is short for ‘Hawthorne’ berry.
Wild Mayhaws grow in the swamps of South Georgia and are gathered in boats with nets and scoops. The season is only three weeks long, so the harvesting is tough and furious. The Wild Mayhaw berries resemble a pink cranberry and make the best jelly in the world. The delicate flavor is fruity like apple (mayhaw is in the apple family) but with a ‘zing’ left on the tip of your tongue.
Wild Mayhaw jelly is great with toast, bagels, and hot buttered biscuits. This jelly also makes a great condiment served with roasted chicken, turkey, wild game, and as an alternative to mint jelly when served with lamb.
|
|
|
|
#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.
|
|
|
|
#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.
|
|
|
|
#1203
1 lb. pkg
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.
|
|
|
|