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The Original Cheese Straws are a traditional Southern delicacy combining a light crisp texture, with just a hint of “hot.”! Be assured, the J & M family's kitchen uses only the finest natural ingredients for the best-tasting cheese straws you'll ever find.
Serve cheese straws anytime as a snack, appetizer or hors d'oeuvre. They are also a delicious counterpart to soups, salads, fruit, wine…even jams and chocolate sauce! (Really, try it.)
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Item #7123
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#1103
20 ozs.
A fantastic southern dish. This is a hearty stew with smoked ham, roasted chicken, tomatoes, corn, and onion.
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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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#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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#1101
20 ozs.
Stripling's Original BBQ. Vinegar based sauce that is sure to be a crowd pleaser.
BBQ Stuffed Potato Skins
20 ozs. Stripling’s Original BBQ
8 small baking potatoes, scrubbed
6 slices Stripling’s smoked bacon, cooked & crumbled
2 tablespoons butter, melted
1 clove garlic, minced
¾ cup cheese (cheddar is best)
Sour cream, for topping
Chives, to garnish
Directions:
Preheat oven to 350 degrees. Bake potatoes on middle rack until fork tender, about 1 hour. Remove from oven and let sit until cool enough to handle. Cut potatoes in half, lengthwise, and spoon out the flesh, leaving a half inch shell.
Increase temperature of oven to 400 degrees. Melt the butter in saucepan and add minced garlic. Brush potatoes with the butter and garlic mixture. Flip over and butter the bottoms. Place potatoes on a baking sheet and cook until crisp, about 4 to 4 1/2 minutes on each side and remove from oven.
Divide the cheese, barbecue sauce and pulled pork among the potatoes. Top potato skins with sour cream, crumbled bacon and chives for garnish.
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#2102
A savory alternative to our sweet treats: plump pecans toasted with pure butter and dusted with finely milled salt. Perfect!
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