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Stripling's Pure Cane Syrup has the full rich flavor of fresh ground sugar cane cooked down in old- fashioned kettles on a cool fall morning. Great served on pancakes, waffles, and biscuits, on vanilla ice cream, and as a baking ingredient in the place of corn syrup.
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Item #3603
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#1008
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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#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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#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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#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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#1301
Serving Suggestion:
Crab & Country Ham Stuffed Mushrooms
3 lbs jumbo lump crab meat
2 c. bread crumbs
1/2 c. sour cream
1/2 c. mayonnaise
1 c. fresh chives, chopped
1/4 c. fresh oregano, chopped
1/4 c. lemon juice
2 tbsp. worcestershire
4 tbsp. butter
2 tbsp. garlic, chopped
1 red onion, diced
2 red bell peppers, diced
2 green bell peppers diced
1 lb country ham, diced
pepper to taste
5 dozen large fresh mushrooms, cleaned & stems removed
Preheat oven to 375 degrees. Lightly grease a baking sheet.
Combine the first 8 ingredients and set aside.
In a large skillet melt the butter. Saute the garlic, peppers, onion and ham until crisp and tender. Add to the crab meat mixture.
Place mushroom caps on a baking sheet. Stuff each with the crab and ham mixture.
Bake until heated through, about 10-12 minutes. Garnish with additional diced red bell pepper.
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