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If you love our Pop Crickle you will be even more impressed with our Pop Crickle Naturals! Same wonderful flavor and attention to detail--the difference...all natural ingredients. Pop Crickle Naturals are packed full of delicious fruits and nuts.
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Item #2006
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#3308
16 oz.
Stripling’s Muscadine Jelly gets put to fantastic use here in this Sweet and Sour Glaze recipe (below). The muscadines in the jelly act almost as a cooking wine since muscadines are a type of grape made into wine. Yet because they are in jelly form, they also lend an appealing thickness which meshes the ingredients together.
If made as a sauce, the glaze would nicely enhance rice or pasta, both of which would also go well with the suggested meats.
Sweet & Sour Glaze
2 cups Stripling’s Muscadine Jelly*
2 tablespoons prepared mustard
2 tablespoons lemon juice
½ teaspoon ground cloves
Combine all ingredients in saucepan. Bring to a boil over medium heat, stirring occasionally to desired consistency. Use as a glaze to baste ham, chicken, fish, or vegetables or serve as a sauce.
*2 (10 ounce) jars of Stripling’s Muscadine Jelly will meet the recipe requirement and leave a few remaining ounces for other uses.
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#3103
16 oz.
Wild Maine Blueberries are cooked with pure cane sugar and lemon juice to a rich delightful jam. Wild Blueberry Jam is great on toast or biscuits, as an ingredient in stuffed French toast, grilled peanut butter and jam sandwiches, and as an ingredient in cake icing and filling.
Serving Suggestion:
Blueberry Buttermilk Pancakes
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
2 1/2 cups buttermilk
1/4 cup butter or margarine, melted
1-10 oz. jar of Wild Blueberry Jam
Directions:
In a bowl, mix flour, baking soda, baking powder, and salt. In a small bowl, whisk eggs, buttermilk, and butter until blended. Stir egg mixture into flour mixture, then gently stir in blueberries, or blueberry jam. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350 degrees). When hot, coat griddle lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/3 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 to 2 minutes longer. Coat pan with more oil as necessary to cook remaining pancakes. Serve pancakes as cooked, or keep warm in a single layer on baking sheets in a 200 degree oven for up to 15 minutes.
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#2001
An incredible brittle-type candy that will melt in your mouth! Light and crunchy base with cashews in every bite.
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#2005
A mouth-watering combination of popcorn, pecans, peanuts, and almonds blended together in a honey vanilla glaze.
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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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