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16 oz.
If you’re in the mood for Tex-Mex fare, this South of the Border Cheese Ring would be a terrific starting point and certainly an attractive centerpiece to go alongside other dishes. Stripling’s Strawberry Preserves help balance the spicy nuances and keep the cheese from being over-powering.
South of the Border Cheese Ring
2 (8-ounce) packages sharp cheddar cheese
1 small onion, peeled
1 cup pecans, chopped
2/3 cup mayonnaise
¼ teaspoon garlic salt
¼ teaspoon black pepper
Dash of red pepper
1 (16 ounce) jar Stripling’s Strawberry Preserves
Grate cheddar cheese and onion. Add pecans, mayonnaise, and seasonings until well blended. Shape mixture into a ring on a serving platter. Chill for several hours. Fill the center of the ring with Stripling’s Strawberry Preserves. Serve with crackers.
*For additional zest, add a few drops of Tabasco sauce to the main cheese ring mixture while combining other ingredients.
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Item #3506
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#3504
16 oz.
Stripling’s Peach Preserves offer up both the peach flavor as well as a unique creamy texture to the recipe below for Polynesian Chicken.
Although peaches have prominence here in Georgia as a stand-alone fruit, they also can lend a slightly tropical feel, giving meats a lighter, juicier taste.
Polynesian Chicken
2 ½ pounds meaty chicken pieces, skinned
1 (14-ounce) can crushed pineapple, un-drained
1 small (10-ounce) jar Stripling’s Peach Preserves
Preheat oven to 400 degrees. Spray a rectangular baking pan with vegetable oil cooking mist. Arrange the chicken pieces in the pan and spray lightly. Bake uncovered for 30 minutes. Turn the chicken pieces and bake them for an additional 15-20 minutes, or until tender. Drain off the pan juices.
Mix the pineapple juice with the Stripling’s Peach Preserves. Pour over the drained chicken and bake another 15-20 minutes or until hot and bubbly.
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#1002
Bulk or "Pan" sausage, as we like to call it, is a classic favorite. Enjoy any of our flavors in your favorite dishes.
1 unit = 1 lb.
Sausage & Green Beans
1 lb. Stripling's Pan Sausage
2 12 oz. package Green Beans
4 clove garlic, minced
1/2 cup yellow bell pepper
1/2 cup red bell pepper
2 Tbs. olive oil
2 8 oz. pkg. feta cheese, crumbled
salt and pepper to taste
Brown the sausage and drain. Steam green beans according to package directions. Saute the olive oil, garlic, and peppers until tender.
Toss all ingredients together including feta cheese, salt and pepper.
Serve immediately.
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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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#3601
Stripling's Country Syrup has the mild rich flavor of sugar cane cooked down in old- fashioned kettles on a cool fall morning. Great served on biscuits, oatmeal, waffles, and pancakes, or as a sweetener.
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#3607
AWE your taste buds with the Wild Blueberry Syrup. RIPE WHOLE Wild Blueberries, a recipe from past generations, and open kettle cooking make this fruit syrup taste like pourable preserves. Serve with breakfast, on ice cream & cheesecake, or as an ingredient in cakes, smoothies, shakes, and snacks.
Serving Suggestion:
Pork Tenderloin with Wild Blueberry Thyme Sauce
Ingredients:
2 pork tenderloins - 1 pound each
2 teaspoons kosher salt
1 teaspoons fresh ground pepper
2 teaspoons canola oil
1 large shallot - finely chopped
1 cup beef broth
1/4 cup Wild Blueberry Syrup
1 teaspoon fresh thyme - finely chopped
1 tablespoon unsalted butter
Directions:
Preheat oven to 425 degrees. Rub each tenderloin with 1 teaspoon of salt and 1/2 teaspoon pepper. In a large heavy saute' pan, heat oil over medium heat. Brown tenderloins for 1 1/2 minutes on all four sides. Transfer to a heatproof dish and cook for 15 minutes. While tenderloins are cooking, in a skillet used above saute' shallot over medium heat until softened, about 3-5 minutes. Add beef broth; bring to a boil and reduce to low heat, about 8-10. Scrape bits from bottom of pan. Stir in the Wild Blueberry Syrup and thyme; heat through for 2 minutes. Stir in the butter until melted. Remove tenderloins from oven and add to the saute' pan. Turn tenderloins to cover with sauce on all sides; let rest for 5 minutes. Transfer to a cutting board adn cut crosswise slices. Serve with sauce.
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