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Freshly sliced squash, pickled with the old fashioned bread and butter flavor.
Serving suggestion
Corn and Pickled Squash Pudding
3 ½ cups milk
1 cup yellow corn meal
4 tablespoons sugar
1 teaspoon salt
3 large eggs
½ teaspoon vanilla extract
1 teaspoon baking powder
1 small (8.25 ounce) can whole kernel corn, undrained
½ cup Stripling's Squash Pickles, well-drained and diced*
5 tablespoons butter, softened
Preheat oven to 300 degrees.
Boil milk in saucepan. Using whisk and avoiding scalding of milk, add in corn meal, sugar, and salt. Simmer on medium heat for another 4-6 minutes, stirring frequently. Take pan off stove. Add beaten eggs, vanilla, baking powder, corn (undrained), Stripling's Squash Pickles, and 2 of the tablespoons of butter. Pour into baking dish, placing remainder of butter in goblets across top. Bake 20-25 minutes or until top is golden brown. Serve hot!
*1 (16 ounce) jar of Stripling's Squash Pickles will meet the recipe requirement and leave a nice amount remaining for other snacking or other uses!
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Item #4017
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People who bought this product also ordered:
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#4014
Bright orange carrots spears that hold a crispy bite are pickled in a spicy mixture.
Deviled eggs are wonderful to have on hand if a crowd is anticipated, whether that's a family reunion, tailgating, or a Sunday school social. Our recipe uses Stripling's Pickled Carrots in order to give an unexpected crunch and a unique flavor.
Spicy Deviled Eggs
12 hard-boiled eggs
¼ cup Duke's mayonnaise
2 tablespoons Stripling's Pickled Carrots, drained and diced*
1 ½ teaspoon mustard
Salt to taste
Sprinkling of paprika
Slice eggs in half lengthwise. Scoop out yolks, mashing them with a fork in separate bowl. Blend in mayonnaise, Stripling's Pickled Carrots, mustard, and salt (if desired).
Put mixture in equal parts back into hollow, round portion of egg whites. Sprinkle top with paprika. Chill and serve.
*1 (16 ounce) jar of Stripling's Pickled Carrots will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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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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#4005
Our long tender asparagus pickled with a hint of spice packed full with the perfect taste.
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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#4012
Old fashioned whole pickled beets have the special touch of fresh onions and whole pickling spices.
Pickled beets are definitely an acquired taste! However, those individuals who appreciate such delicacies cannot get enough of Stripling's Pickled Beets and have been known to eat them straight from the jar. Or, when choosing to be more civilized, they might place them on a bed of lettuce and add some chopped onion on top.
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#4013
Queen sized Olives stuffed with jalapeno. An exciting appetizer all by themselves.
Jalapeno Creole Sauce
3 tablespoons butter
¼ cup minced onion
1/3 cup chopped green bell pepper
1/3 cup chopped Stripling's Jalapeno Stuffed Olives, well-drained*
1/3 cup chopped celery
2 ½ cups finely chopped fresh tomatoes
2 teaspoons Worcestershire sauce
1 teaspoon sugar
Dash cayenne pepper
Melt butter in skillet. Saute onion, green bell pepper, Stripling's Jalapeno Stuffed Olives, and celery. Add tomatoes and remaining ingredients and allow complete mixture to simmer for 10-12 additional minutes. Serve over broiled or baked fish (or any other meat of choice).
*1 (16 ounce) jar of Stripling's Jalapeno Stuffed Olives will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!
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