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Queen sized Olives stuffed with jalapeno. An exciting appetizer all by themselves.
Serving suggestion
Jalapeno Creole Sauce
3 tablespoons butter
¼ cup minced onion
1/3 cup chopped green bell pepper
1/3 cup chopped Stripling's Jalapeno Stuffed Olives, well-drained*
1/3 cup chopped celery
2 ½ cups finely chopped fresh tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon sugar
Dash cayenne pepper
Melt butter in skillet. Saute onion, green bell pepper, Stripling's Jalapeno Stuffed Olives, and celery. Add tomatoes and remaining ingredients and allow complete mixture to simmer for 10-12 additional minutes. Serve over broiled or baked fish (or any other meat of choice).
*1 (16 ounce) jar of Stripling's Jalapeno Stuffed Olives will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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Item #4013
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People who bought this product also ordered:
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#5006
This dressing makes a wonderful dip for fried onion rings.
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#3504
16 oz.
Stripling’s Peach Preserves offer up both the peach flavor as well as a unique creamy texture to the recipe below for Polynesian Chicken.
Although peaches have prominence here in Georgia as a stand-alone fruit, they also can lend a slightly tropical feel, giving meats a lighter, juicier taste.
Polynesian Chicken
2 ½ pounds meaty chicken pieces, skinned
1 (14-ounce) can crushed pineapple, un-drained
1 small (10-ounce) jar Stripling’s Peach Preserves
Preheat oven to 400 degrees. Spray a rectangular baking pan with vegetable oil cooking mist. Arrange the chicken pieces in the pan and spray lightly. Bake uncovered for 30 minutes. Turn the chicken pieces and bake them for an additional 15-20 minutes, or until tender. Drain off the pan juices.
Mix the pineapple juice with the Stripling’s Peach Preserves. Pour over the drained chicken and bake another 15-20 minutes or until hot and bubbly.
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#4104
A big favorite with our customers. A creamy, hot, full flavored cheese dip.
Serving suggestion:
Loco Cheese Nachos
Brown ½ lb. of Stripling’s Mild Pan Sausage
Brown ½ lb. of Lean Ground Beef
Combine meats, mix and drain.
Add 1 jar of Stripling’s Loco Cheese Dip.
Simmer the ingredients until hot and pour over corn chips.
Top with sliced jalapenos and sour cream.
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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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#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.
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