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16 oz.
Stripling’s Muscadine Preserves represent a unique fruit indigenous to the South which we are delighted to introduce to those who haven’t yet had the pleasure of trying them.
Muscadines are a broad category of grapes, also known as Scuppernongs or Swamp Grapes, and they can be bronze or black in color. Muscadines do not grow in typical bunches, but rather in small, loose groupings that are easy to remove from the vine when ripe. They are native to the Southeast, do not naturally grow in other regions, and are prized for their distinctiveness.
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Item #3503
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#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.
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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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#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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#3104
16 oz.
To make our Bunch o Berries Jam, the four best berries are slowly cooked together: wild blueberries, blackberries, strawberries, and raspberries, with pure cane sugar and a little lemon juice to make the very best jam offered.
Serving Suggestion:
Oatmeal-Raspberry Pancakes with Bunch O' Berries Jam
Ingredients:
1 1/2 cups rolled oats
1 cup buttermilk
1 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1 cup fresh raspberries, rinsed
Bunch O' Berries Jam
Directions:
In a bowl, mix oats and buttermilk; let stand at least 15 min. or up to 30 min. Meanwhile, in a small bowl, mix flour, sugar baking soda, baking powder, and salt. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350); when hot, coat lightly with oil and adjust heat to maintain temp. Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 - 2 min. longer. Coat pan with more oil as necessary to cook remaining pancakes. Stack pancakes on plates and serve with Bunch O' Berries Jam.
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