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Our whole Jalapenos are garden fresh, pickled to perfection and mouth watering.
Serving suggestion
Spicy Spinach Quiche
1 (10 ounce) package frozen spinach
1 (8 ounce) package cream cheese, softened
1 cup sharp Cheddar cheese
5 eggs, beaten lightly
¼ cup Stripling's Pickled Jalapeno, drained and chopped*
2 tablespoons chopped parsley
1 medium tomato, cut into wedges
1 (9 inch) pastry shell, unbaked
¼ cup Parmesan/Romano Cheese
dash of paprika
Preheat oven to 450 degrees.
Cook spinach; drain very well to rid extra water. Set aside. Mix cream cheese, Cheddar cheese, eggs, Stripling's Pickled Jalapeno, parsley, and tomato. Beat with a fork or whisk. Add in spinach. Pour mixture into unbaked pastry shell and cover with Parmesan/Romano Cheese and dash of paprika. Bake 35 minutes or until cooked thoroughly.
*1 (16 ounce) jar of Stripling's Pickled Jalapeno will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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Item #4006
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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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#1007
Our most popular choice. The sausage is slowly smoked with hickory to develop a richer smoke flavor.
1 unit = 1 lb.
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#5501
Brewed with roasted habernero peppers, zesty herbs and spices. Our hottest hot sauce, this item is great on hot wings or spare ribs.
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#6007
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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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