Dressing » Vidalia Onion Creamy Ranch

10 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.

This is a customer favorite! The flavors of fresh vipe ripened tomatoes and Vidalia Onions will burst inside your mouth. Use as a marinade for meats, fish, or poultry. Substitute for ketchup in any recipe. Hard to believe it is non-fat.

Serving Suggestion:

Pour this delicious dressing over meatballs for a quick appetizers or add to your meatloaf recipe.

When you want your honey just the way the bees made it, Savannah Bee Honeycomb is for you.

Filled with honey equalling the life's work of two bees, each golden cell brims with the concentrated nectar of thousands of rare and remote Georgia flowers. When you eat Savannah Bee honeycomb with wine and cheese, you think dreams can come true. When you spread it on a hot piece of buttered toast, you think it's happening right now.

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.

10 oz.

Blackberry Jam blackberries are slowly cooked with pure cane sugar and a little lemon juice to create this southern favorite.

Serving Suggestion:

Blackberry Pudding

Ingredients:
4 eggs
1 cup sugar
1 cup blackberry jam (8 ounces or more)
1 cup sweet milk
1-1/2 cups flour (self-rising)
1 teaspoon baking powder (optional)
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Directions:
Beat eggs until light, beat in sugar and jam. Combine dry ingredients, stir with milk, pour into buttered casserole dish and bake in 350 degree oven for 30 to 40 minutes. Serve warm with sweet cream.