Striplings General Store

1.800.727.4058

Recipes

Stripling's Beef Jerky Dip

  • 4 oz. Stripling's Beef Jerky
  • 8 oz. cream cheese
  • 8 oz. sour cream
  • 1 Tbsp. worcestershire sauce
  • 2 green onions, chopped

Finely chop beef jerky and mix with other ingredients(may prefer to chop jerky in food processors for smaller pieces).  Chill until ready to serve.  Serve with crackers.

*For a quick party tray -- spread mixture onto tortillas and roll up.  Chill and slice into pinwheels.  Delicious!


Stripling's Sausage Casserole

  • 2 lbs. Stripling's pan sausage, any flavor
  • 1 green bell pepper, diced
  • 2 pkgs. crescent rolls
  • 2 pkgs. cream cheese
  • 6 eggs, softly scrambled
  • 1 c. shredded cheddar cheese

Directions:

Brown sausage and diced bell pepper and drain. While warm, mix package of cream cheese into sausage until well blended. Place one package of crescent rolls in the bottom of a greased casserole dish. Top with sausage mixture. Layer scrambled eggs over sausage mixture and top with shredded cheese. Place the second layer of crescent rolls on top. Bake at 350° until rolls are golden brown (20 30 minutes).


 Sausage Stuffed Mushrooms

  • 2 pkgs. button mushrooms
  • 1 pkg cream cheese
  • 1 lb. Stripling's pan sausage, any flavor
  • Parmesan cheese

Directions:

Brown sausage and drain. Mix in cream cheese until well blended. Stuff mushrooms. Top with parmesan cheese and bake at 350° for 10 minutes.


Relish Olive Sandwiches

  • 1 loaf of thin sliced bread
  • 1 (8 oz) package cream cheese, softened
  • 1 (8 oz.) jar Stripling's Vidalia Onion Sweet Relish
  • 1/4 c. chopped black olives
  • 1/4 c. slivered almonds

 Directions:

Take crusts of bread. Roll bread with a rolling pin so as to flatten it.  Mix cream cheese, Stripling's Vidalia Onion Sweet Relish, olives, and almonds. Use this mixture to spread on one side of bread. Roll bread tightly and chill for at least 3 hours. For serving, cut each roll of bread into bite-sized portions.


Veggie Linguine Salad

  • 1 lb. uncooked linguine
  • 1/4 c. olive oil
  • 1/2 c. white wine
  • 1 small purple onion, chopped
  • 2 carrots, cut into 1/2 inch pieces
  • 1/2 c. sliced mushrooms
  • 1 (4 oz.) can chopped pimiento, drained
  • 1/2 c. black olives, sliced and drained
  • 2 c. fresh baby spinach
  • 1 jar Stripling's Chow Chow*

Directions:

Boil linguine and drain water. Set aside.  Pour olive oil into deep sauté pan at medium high heat. Add in wine and each of the next 6 ingredients, cooking until slightly tender. Place over bed of noodles on a serving dish. Chill in refrigerator for at least 6 hours. Serve cold with spoonfuls of Stripling's Chow Chow at regular intervals.


Wake Up Eggs

  • 2 Tbsp. butter
  • 6 eggs
  • 3/4 c. whole milk
  • 1/2 c. chopped bell peppers
  • Sprinkling of black pepper
  • 1 jar Stripling's Chow Chow*

Directions: 

Whisk eggs and milk together, gradually adding bell peppers and black pepper. Cook in butter using skillet at high heat. Stir frequently so that eggs don't begin to fry. Spoon finished eggs onto plates, giving each serving ample amounts of Stripling's Chow Chow.


Onion & Peach Spiced Shrimp

  • 2 tsp. dark brown sugar
  • 1 tsp. cumin
  • 1/4  tsp. red pepper
  • 1/2 tsp. powdered garlic
  • 1 1/2 lb. large shrimp, peeled & de-veined
  • 4 Tbsp. olive oil
  • 1 jar Stripling's Vidalia Onion Red Peach Salsa

Directions: 

Mix brown sugar, cumin, red pepper, garlic, and 2 tablespoon of the olive oil in medium-sized bowl. Toss in shrimp, and try to make sure all get coated with the oil and spices. Cook shrimp in a skillet or saute pan which is greased with the remaining 2 tablespoons of olive oil.  As shrimp nears completion of cooking, add in entire jar of Stripling's Vidalia Onion Red Peach Salsa* and heat to desired warmth.  Remove from heat, and serve together.  *Salsa could also be served at room temperature or even chilled over cooked shrimp depending on personal preference.


Easy Skillet Chicken

  • 1 lb. boneless chicken breast
  • 1/2 bottle Stripling's Vidalia Onion Summer Tomato salad dressing

Directions:

Marinate chicken breast in salad dressing for 1-2 hours. Pour chicken and marinade into skillet. Cook over medium high heat 15-20 minutes or until chicken is thoroughly cooked and dressing has thickened.


Cheese Dip with Stripling's Sausage

  • 1 lb. Stripling's pan sausage, any flavor
  • 1 jar Loco cheese dip

Directions:

Brown sausage and drain. Mix with jar of dip and serve warm with tortilla chips or corn chips.


Cheese Dip with Stripling's Sausage (variation)

  • 1/2 lb. Stripling's pan sausage, any flavor
  • 1/2 lb. ground beef
  • 1/2 cup salsa
  • 8 oz. Velveeta

Directions:

Brown sausage and ground beef and drain. Mix salsa and cheese with sausage and beef until well blended and cheese has melted. Serve with chips.


Sweet Roasted Pork Loin

  • Pork loin
  • 1 jar Stripling's Blackberry jam, jelly or preserves

Directions:

Wash and season the pork loin. Place in a well-lined pan. Spread the blackberry jelly over the loin. Add about 1/2 cup of water and cover. Bake at 350° for 20 minutes per pound. Halfway through cooking time, uncover and baste the loin with the juices from the bottom of the pan every 30 minutes until it reaches an internal temperature of 160°.


Marinated Pork Tenderloin

  • 1/4 c. soy sauce
  • 3 Tbsp. brown sugar
  • 2 Tbsp. chopped parsley
  • 1 tsp. cumin
  • 1 tsp. dry mustard
  • 1/2 tsp. paprika
  • 5 cloves garlic, chopped
  • 1 lb. pork tenderloin

Directions:

Mix first seven ingredients in a zip-top bag. Place tenderloin in bag and marinate for a couple of hours. Bake at 350° for 30 minutes or grill over medium heat for 30 minutes, making sure internal temperature reaches 160°. *This recipe is also delicious on chicken.


Stripling's Stuffed Pork Chops

  • 4 (2 inch) pork chops, bone in
  • 1 lb. Stripling's pan sausage, any flavor

Cut a slit in each pork chop to the bone. Stuff 1/4 of the sausage into the pocket. Brown in 350° oven or on grill over medium heat for 5-6 minutes on each side. Then wrap the chops in foil and continue to cook for an additional 15 minutes, making sure internal temperature reaches 160°. Sausage stuffing and chops should be fully cooked.


Easy Stripling's Sausage Quiches

  • 1 lb. Stripling's pan sausage, any flavor
  • 2 cans of biscuits
  • 2 c. grated cheese
  • 3 eggs

Directions:

Brown sausage. Press biscuits into muffin tin (1 biscuit per quiche for large tins or cut biscuit into 3 triangles to make 3 mini quiches in mini muffin tin). Beat eggs and mix with browned sausage and cheese. Spoon into biscuits and bake at 350° for 20 minutes.


Easy Stripling's Sausage Casserole

  • 1 lb. Stripling's pan sausage, any flavor
  • 6 to 8 eggs, beaten
  • 8 oz. cheddar cheese, grated
  • 2 c. milk
  • 6 slices white bread, cubed
  • 1 tsp. dry mustard

Directions:

Layer ingredients in a 13 X 9 X 2 inch casserole in the following order: Bread cubes, cooked sausage and cheese. Beat together eggs, milk & dry mustard. Pour over layers. Cover with foil and refrigerate overnight. Bake, uncovered at 350 degrees for 45 minutes. Serves 6 - 8.


Stripling's Sausage Balls

  • 1 lb. Stripling's pan sausage, any flavor
  • 3 c. Bisquick
  • 8 oz. Cheez Whiz or 2 cups grated cheese

Directions:

Mix sausage and cheese together. Gradually add Bisquick -you may need to mix with your hands to blend together well. Roll into balls and bake @ 350° approximately 25-30 minutes.


Stripling's Peachy Smoked Chops

Brown smoked chops 4-5 minutes on each side in a 350° oven or grill over medium high heat. Spoon Stripling's peach preserves over chops. Wrap in foil and cook another 10-15 minutes until chops are glazed with preserves.