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Our long tender asparagus pickled with a hint of spice packed full with the perfect taste.
Serving suggestion
Veal Medallions with Apples and Asparagus
1 pound veal cutlets, cut into medallion size
¾ cup fresh grated Parmesan cheese
¼ cup flour
5 tablespoons butter
3 Granny Smith apples, sliced
1 cup Stripling's Pickled Asparagus, drained and chopped*
1 cup chicken broth
Blend cheese and flour and cover veal medallions. Cook veal medallions in butter over moderate heat for 2-4 minutes or until done. Take veal out of pan, leaving any drippings. Add apples and Stripling's Pickled Asparagus. Saute 4 minutes; add chicken broth and simmer for an additional 4 minutes. Place veal medallions back in pan and simmer until hot. Serve, making sure that medallions are well coated with broth mixture.
*1 (16 ounce) jar of Stripling's Pickled Asparagus will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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Item #4005
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People who bought this product also ordered:
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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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#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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#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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#4004
Our Italian style whole button mushrooms are marinated in a special brine.
Asparagus Mushroom Casserole
2 ½ cups canned asparagus, drained and chopped
½ cup Stripling's Marinated Mushrooms, well drained*
3 eggs, beaten
½ cup Cheddar Cheese
1 cup milk
½ cup grated Monterey Jack Cheese
¼ stick (2 tablespoons) butter, cut into slices
1 ½ cups crushed cracker crumbs or dried French Onions
½ cup slivered, toasted almonds
Mix asparagus, Stripling's Marinated Mushrooms, eggs, Cheddar cheese, and milk. Pour into greased casserole dish. Cover mixture with Monterey Jack Cheese, butter, cracker crumbs or French onions, and almonds. Bake for 30-40 minutes at 350 degrees.
*1 (16 ounce) jar of Stripling's Marinated Mushrooms will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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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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