Preserves » Wild Blueberry Preserves 10 oz.

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.

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.

10 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.

20 ozs.

A fantastic southern dish. This is a hearty stew with smoked ham, roasted chicken, tomatoes, corn, and onion.

10 oz.

Serving Suggestion:

Jam-filled French Toast

Ingredients:
1/4 cup cream cheese, softened
2 tablespoons powdered sugar
1/2 teaspoon grated orange peel
8 slices French bread (1/2 inch slices)
8 tablespoons jam
4 eggs
1/2 cup whole milk
1/2 teaspoon vanilla
non-stick spray
Directions:
Combine cream cheese, powdered sugar and orange peel. Spread evenly on 4 slices of French bread. On each of the remaining slices, spread 2 teaspoons of jam.

Make a "sandwich" from the bread topped with the cream cheese mixture and the ones topped with the fruit spread. Combine eggs, milk and vanilla. Lightly spray a skillet with non-stick spray - heat until hot.

Dip sandwiches into egg mixture (coat both sides). Cook in skillet until golden brown. Top with 2 teaspoons fruit spread and serve.