RECIPES USING GENUINE SMITHFIELD DEVILED HAM

SMITHFIELD DEVILED HAM VEGETABLE DIP 2 cups sour cream 1/4 cup sweet pickle relish 3 oz. Deviled Smithfield Ham Serve wih celery stalks and carrot sticks SMITHFIELD DEVILED HAM AND PINEAPPLE BALL 1 lb. cream cheese 6 oz. Deviled Smithfield Ham 1/3 cup chopped green peppers 1 small can drained crushed pineapple 2 os. chopped pecans Shape into ball and serve on assorted crackers. HAM SANDWICHES AU GRATIN 8 slices toast 5 Tbsp. butter 1 cup deviled ham 2 Tbsp. flour 1/4 teaspoon sugar 1/2 teaspoon salt Dash pepper 1 cup milk 2 hard-cooked eggs, chopped 3 Tbsp. chopped green pepper or pimentos Grated cheese Spread toast with 3 Tbsp. butter, then with deviled ham and cover with a second slice of toast. Melt remaining butter, blend in flour, sugar, salt and pepper. Add milk and cook until thickened, stirring constantly. Add chopped egg, green pepper and cheese if desired. Pour over toast. Serves four. DEVILED HAM CHEESE BALL 1 7 oz. jar deviled ham 1 8 oz. pkg. cream cheese cheddar cheese 1 stick butter 2 Tbsp. dried minced onion 2 Tbsp. Worcestershire Sauce Chill the deviled ham for several hours. Mix all the other ingredients except the cheddar cheese. Blend well. With greased hands form deviled ham into a ball or log shape. Mold cream cheese mixture around it. Coat with cheddar cheese. DEVILED HAM AND CHEESE BALL 7 oz. deviled ham 1 8 oz. pkg. cream cheese, soft 1 8 oz. cheddar cheese, shredded 2 Tbsp. minced onion 1 Tbsp. parsley flakes 1 Tbsp. lemon juice 3/4 tsp. celery salt 1/2 tsp. garlic powder 1/2 cup chopped nuts (pecans) In a medium bowl, combine all ingredients except nuts. Chill until slightly firm. Form into ball. Garnish with nuts. Chill for several hours or overnight. Yields 1 large cheese ball, 3 1/3 cups. DEVILED HAM PUFFS Ritz crackers Deviled Ham 8 oz. cream cheese 1 tsp. grated onion 1/2 tsp baking powder 1 egg yolk salt and pepper to taste Spread deviled ham on Ritz crackers.  Mix remaining ingredients until smooth and place 1 tsp. of mixture on crackers. Bake 375 degrees for 10 minutes. Serve warm.  DEVILED HAM CANAPES 1 8 oz. pkg. cream cheese 5 oz. deviled ham 1 tsp. onion juice 1/2 tsp. baking powder 24 slices bread cut with a biscuit cutter (Rye Bread) Mix all ingredients except ham and bread. Toast bread in 350 degree oven until crisp. Spread deviled ham on slices, then cream cheese mixture. Bake 10 -15 minutes in a 375 degree oven. DEVILED HAM DIP 1/2 tsp. Worchester Sauce 1 tbsp. minced onion 1/3 cup mayonnaise 1/3 cup mustard 1 tsp. lemon juice 1/2 tsp. salt 1/2 cup diced celery 6 hard boiled eggs, chopped fine 4 1/2 oz. deviled ham Blend worchester sauce, mustard, and onion with mayonnaise. Stir in lemon juice and salt. Combine diced celery, hard boiled eggs and ham.  Add mayonnaise and mix thoroughly. Makes 1 1/2 cups dip. DEVILED HAM STUFFED EGGS AU GRATIN 6 hard cooked eggs 1/4 cup butter, melted 1/2 tsp. Worcestershire Sauce 1/4 tsp. mustard 2 1/2 oz. deviled ham 3 green onions, chopped, including some tops 3 sprigs parsley, finely chopped salt and pepper Sauce 1/4 cup butter 1/4 cup flour 2 cups milk 2 tsp. chopped chives 1 tsp. salt 1/4 tsp. white pepper 1 cup grated cheddar cheese 1/4 cup bread crumbs Preheat oven to 325 degrees. Cut eggs in half lengthwise. Remove egg yolks and set aside. In a small bowl, combine the yolks, melted butter, worcestershire sauce and mustard and mash until smooth. Stir in deviled ham, green onions, parsley and salt and pepper to taste. Evenly spoon some mixture into each egg white. Arrange in a 9 inch square buttered casserole dish. To make the sauce: Melt butter and stir in the flour with a whisk until smooth. Continue stirring, gradually pouring n the milk. Add chives and salt and pepper and cook for 5 minutes, stirring constantly. Pour over eggs. Sprinkle with cheese. Top with crumbs. Bake 35 to 40 minutes.

 

RECIPES USING VIRGINIA HAM

RED-EYE GRAVY Add 1/2 cup water or black coffee to a hot skillet in which ham slices were fried, scrape drippings from bottom of pan and simmer a few minutes. Serve over fried ham slices with biscuits and grits. PARTY ROLLS Mix softened butter with brown sugar, Dijon mustard, ground cinnamon and ground cloves to taste. Spread on tiny yeast rolls and stuff with thinly sliced ham Wrap in foil and heat until warm. FRUIT PICKS Wrap thin ham slices around melon balls, fresh figs, or pear slices. Serve with picks. HONEY BLUES Spread softened Blue Cheese on baguette slices, top with ham slices, and drizzle with honey. COUNTRY HAM & SWEET POTATO BAKE Add a spoonful of cooked sweet potato and slice of country ham to a flaar refrigerated crescent and roll before rolliing into shape. Lightly sprinkle with cinnamon and sugar before baking. HAM & ASPARAGUS MELTS Generously spread english muffin halves with lemon-pepper mayonnaise. Top with ham slices, steamed asparagus spears, and shredded cheddar. Bake until cheese melts. CHICKEN SMITHFIELD Stuff boneless butterflied chichen breasts with ham slices and white cheese. Sprinkle with olive oil and chopped herbs, wrap with bacon and bake. HAM AND CRAB BAKE Genuine Smithfield Gourmet Slices (enough to cover bottom of baking dish)  1 lb. Crab Meat Preheat oven to 350o . Place half of ham on bottom of dish. Spread crab meat over ham. Top with remaining ham. Cook for approximately 20 minutes until juices from ham mix through with crab meat. Serve immediately. A simple but elegant dish! Serves 6 - 8. BAKED HAM WITH HONEY APRICOT GLAZE  10 to 14 Pound Spiral-Sliced, Fully Cooked Smoked Ham 1 Cup Honey 16 oz. Can Frozen Orange Juice Concentrate, Thawed 1/2 Cup Soy Sauce 1/3 Cup Apricot Jam 1/2 Teaspoon Ground Nutmeg 1/4 Teaspoon Cloves                    Preheat oven to 325 degrees F. Place ham on rack in shallow roasting pan. Mix together remaining ingredients in medium bowl; set aside. Bake ham for 30 minutes; pour glaze over ham and continue to bake until ham is total fo 1 to 1 1/2 Hours CHEF LIZ SCHAIBLE'S HONEY GLAZED HAM WITH FRESH RED CHERRY SAUCE Servings: 2 cups 1 Gwaltney Spiral Sliced Honey Glazed Ham 2 cups fresh red cherries, pitted 1 cup water 1/3 cup port wine ¼ cup sugar 2 tablespoons currant jelly ½ inch disk fresh ginger 6 whole cloves 4 whole allspice 1 tablespoon cornstarch 1 teaspoon lemon juice Heat ham according to package directions. Dissolve cornstarch in 2 tablespoons of water and set aside. Peel ginger and smash with side of a knife. Combine water, port, sugar, jelly, ginger, cloves, and allspice in a stainless steel-lined saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes. Strain liquid and return to sauce pan, discarding the whole spices. Add the cherries to the liquid and bring to simmer. Stir in corn starch and simmer for 2 minutes, stirring occasionally. Place spiral sliced ham fanned out onto platter garnished with fresh mint. Serve sauce on the side warm or at room temperature. The sauce is a sweet and tart complement to a juicy, delectable ham. PINEAPPLE GLAZE FOR HAM 1 (15 ounce) can pineapple slices, juice reserved 1 (4 ounce) jar maraschino cherries, drained 1 cup brown sugar Before baking ham, place pineapple slices on ham with toothpicks and place cherries in center of pineapple. In a medium microwave safe bowl combine brown sugar and reserved pineapple juice. Mix together and microwave for about 5 minutes, until mixture is thick. Pour some of this glaze over the ham about every 15 minutes in the last hour of baking, until all is used. HONEY- ORANGE GLAZED HAM 1 8-pound fully cooked whole boneless ham 1 orange 1 cup honey 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves Carefully remove peel from orange in long strips. Squeeze the orange, reserving juice. For glaze, in a small bowl combine 2 tablespoons of the orange juice, the honey, cinnamon and cloves. Mix well. Place ham on rack in a shallow roasting pan. Insert meat thermometer in thickest part of ham. Bake, uncovered, in a 325 degrees F oven for 1 1/2 to 2 hours or until meat thermoter register 135 to 140 degrees F, basting with the honey glaze during the last 45 minutes of baking. Garnish with the orange peel, if desired PAULA DEEN'S POTATO AND HAM SOUP 5 pounds Russet baking potatoes, peeled and diced 2 cups of Smithfield Spiral Sliced Ham, cut into small pieces (not country ham, which is too salty) 1/2 stick of butter Salt and pepper 1 cup half-and-half 1/2 cup sour cream Place the potatoes in a large pot and add enough water to just cover the potatoes (too much water will make the soup too thin). Cover and bring to a boil, then uncover and cook over medium-high heat for 20 minutes. Reduce the heat and add the ham and butter. Season with salt and pepper to taste. Over low heat, add the half-and-half and sour cream; keep warm over low heat until serving time. Place the potatoes in a large pot and add enough water to just cover the potatoes (too much water will make the soup too thin). Cover and bring to a boil, then uncover and cook over medium-high heat for 20 minutes. Reduce the heat and add the ham and butter. Season with salt and pepper to taste. Over low heat, add the half-and-half and sour cream; keep warm over low heat until serving time. If you've got leftovers from your Smithfield spiral ham, this simple, hearty soup will do them justice - and can even be prepared in your slow cooker. Serve with warmed Italian bread and salad of mixed greens. HAM AND ASPARAGUS WITH PENNE PASTA 1 cup ham, cut into julienne strips 3/4 lb. fresh asparagus spears 16 oz. penne pasta 1 red bell pepper, cut into julienne strips 2 cans (14-1/2 oz.) diced Italian tomatoes 1 tablespoon parsley 1/2 teaspoon basil 1/2 teaspoon oregano 1/8 teaspoon cayenne pepper (optional) 1 cup evaporated skim milk 4 tablespoons grated Parmesan cheese Cut off the bases from the fresh asparagus, and cut the remainder of the asparagus into 1 inch slices. Prepare pasta according to package instructions, except add the ham and vegetables during the last 4 minutes of cooking time. Drain pasta and vegetables when done. To make sauce, combine tomatoes, parsley, basil, oregano and cayenne pepper in a medium saucepan over medium-high heat. Bring to boiling. Simmer uncovered for 10 minutes, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. To serve, place pasta mixture on a serving platter  Jelly Glaze    1/4 ham juices (ham drippings or ham stock) 1 cup currant jelly, orange marmalade, cranberry jelly, apricot preserves or pineapple preserves 1 teaspoon dry mustard dash cinnamon dash ground cloves    Combine ingredients and beat until smooth.    Spread on ham last 30 minutes of baking Virginia Ham-Chicken Tempters 8 chicken breasts 4 slices Virginia or Country ham 1 10 oz. can cream or mushroom soup 4 to 6 ounces dry sherry    Preheat oven to 325 degrees.    Bone and flatten chicken breasts. Layer 1/2 slice of ham on each chicken breast half. Roll up tightly and secure with toothpick. Place in casserole dish. Top with sauce made by combining mushroom soup and sherry.    Bake for about 1 hour. Allow to cool. Slice rolls into bite-size pieces and serve on toothpicks.    Rolls can be placed in a chafing dish with a little sauce, after you have sliced them.       RUSTIC POTATOES WITH BACON, GOAT CHEESE & DRIED CRANBERRIES   6 ounces Smithfield bacon 2 lbs. red potatoes 1/2 cup minced shallots 1 Tbs. Dijon mustard 2 Tbs. apple cider vinegar 1/4 cup chicken stock 1/2 cup dried cranberries 3 Tbs. chopped chives 3 ounces herb goat cheese Kosher salt to taste   Wash potatoes and cut them in half. Place potatoes in a large saucepan and fill the pan with enough water to cover them. Salt the water and bring to a boil over high heat. Cook 15-18 minutes, until tender when you stab them with a fork. Drain potatoes and slice into 1/4-inch slices. Set aside. Cook the Smithfield bacon in a large saute pan over medium-high heat until crisp. Remove and drain on paper towels. Pour off all but 2 Tbs. of rendered fat. Add shallots to the pan and cook 3-4 minutes until softened. Add the Dijon mustard, apple cider, chicken stock, and dried cranberries to the pan. Cook 3-4 minutes until the liquid is reduced by half. Add the sliced potatoes to the pan along with the chives and salt to taste. Cook 2-3 minutes. Crumble the cooked bacon into small pieces and add most of it to the pan, leaving some for garnish. Toss to combine all ingrediens well. Place the potatoes on a serving platter an crumble the herb goat cheese on top. Garnish with chives and remaining bacon. Serve warm.   Smithfield Hamble Cranble Pie   1 lb. Smithfield smoked ham, cut into 1" pieces. Any ham will do except Country Ham which is too salty. 1 medium sweet potato, peeled and cut into 1" pieces 3 Granny Smith apples, cut into 1" pieces 1/3 cup dried cranberries 1/3 cup onion, finely chopped 1/2 stick butter 2 Tbs. corn starch 1 teaspoon cinnamon 1 box ready-made refrigerated pie crust (comes 2 crusts to a box)   Preheat oven to 400 degrees F. Place ham, sweet potatoes and apples in a large bowl with onion, cranberries, cinnamon and sugar. Melt butter and stir in corn starch. Add butter mixture to ingredients in bowl. Place one pie crust in a 9" pie plate. Add all ingredients in bowl an top with second pie crust. Flute edges and pierce small holes to vent. Sprinkle a little brown sugar and a few dried cranberries on top to garnish. Bake for 1 hour, or until golden brown.

RECIPES USING STING RAY® BLOODY MARY MIXER

Jim's Bloody Mary Chili 1 lb. ground turkey 2 cups Sting Ray® or Snug Harbor™ Bloody Mary Mixer 2-15 oz. cans chili beans, drained 1-12 oz jar roasted red peppers 1-6 oz. can tomato paste 1 large yellow onion, diced 3 cloves garlic, minced 2 Tbsp olive oil 1 Tbsp fresh cilantro, chopped salt and pepper to taste In a medium pan, heat olive oil. Sauté onion and garlic until golden brown and remove from pan. Brown turkey in pan, season with salt and pepper if desired. Add onion and garlic back to the pan. Add all other ingredients. Cook on low heat, stirring occasionally, for at least half an hour or until flavors develop. Prior to serving, stir in cilantro or use as a garnish. Serve with favorite toppings (sour cream, grated cheese, hot peppers, etc.) Serves 4-6. Bloody Mary Shrimp and Pasta 1 lb. fresh shrimp, peeled and deveined 3 cloves garlic, crushed 1/4 cup olive oil 1 lb. fettuccine or other pasta 1-1/2 cups Sting Ray Bloody Mary Mixer 2 Tbs. fresh chopped parsley Parmesan cheese Cook pasta according to directions, drain and keep warm. Sauté shrimp with garlic in olive oil until the flesh is opaque, usually 3-5 minutes. Add to pasta and toss with Sting Ray Bloody Mary Mixer. Garnish with fresh chopped parsley and grated Parmesan. Serve with a fresh garden salad and bread. Have a little extra Sting Ray Mixer in a small creamer available for guests who enjoy extra zing!    OYSTER SHOOTERS Raw Oysters Sting Ray Bloody Mary Mixer Drop a raw oyster in a shot glass and top with Sting Ray Bloody Mary Mixer.  SPICY BROILED OYSTERS 1 dozen larger oysters in shell Sting Ray Bloody Mary Mixer 1 strip bacon, finely chopped Open oysters and leave oyster in deep half of shell. Discard extra shell. Arrange oyster in a shallow broiling pan. Sprinkle a little Sting Ray over each oyster and top with bits of bacon. Broil a few minutes, until edges of oyster curl and bacon is cooked. CLAMS CASINO 1 dozen cherrystone clams, in shell Sting Ray Bloody Mary Mixer 3 strips bacon, partially cooked and crumbled Seasoned breadcrumbs Open clams, discard top shell and leave clam in bottom half. Place clams in shallow broiling pan. Top each clam with a little Sting Ray Bloody Mary Mixer, bacon bits and breadcrumbs. Broil a few minutes until edges of clam curl. SAUCE FOR BROILED OR FRIED FISH Add just enough Sting Ray Bloody Mary Mixer to mayonnaise to make it very pink. Spoon over fish before serving. CHESAPEAKE PIZZA 1 Boboli or other pizza crust 1 6.5 oz. can Blue Crab Bay Co. chopped clams, drained Garlic Mozzarella Cheese Sting Ray Bloody Mary Mixer Cover pizza crust with Sting Ray Bloody Mary Mixer. Top with chopped clams, garlic and cheese. Follow Baking instructions for crust. BAKED OYSTERS 1 pint oysters in juice 3 bacon slices, diced 1 onion, chopped 1 celery stalk, chopped 3 Tbs. green pepper, minced Sting Ray Bloody Mary Mixer Preheat oven to 350 degrees. Poach oysters in their own juice, adding a little water if necessary. Drain oysters and divide them amount six ramekins or small baking dishes. Sauté bacon, onion, celery and green pepper. Drain excess bacon grease; add 2-3 tablespoons Sting Ray Bloody Mary Mixer. Pour mixture over oysters and bake for 15 minutes. BARBECUED FISH STEAKS Baste Fish Steaks with Sting Ray Bloody Mary Mixer. Arrange on a hot oiled grill and cook for 5 minutes. Turn and baste other side with sauce. Cook until fish flakes, about 10 minutes. FISH VERONA 2 lbs. fish fillets 3 Tbs. olive oil ½ cup minced onion ½ cup chopped green peppers ½ cup chopped green olive 2 cups chopped tomatoes 1 cup dry white wine ½ cup Sting Ray Bloody Mary Mixer Preheat oven to 350 degrees. Sauté onion, green pepper and olives in oil until tender. Add tomatoes. Cook over medium heat for about five minutes or until tomatoes soften. Add wine and Sting Ray and simmer until sauce thickens. Place fish fillets in baking dish and spoon sauce over fish. Bake for 20 to 30 minutes or until fish flakes easily. SCALLOPS ITALIAN ¼ cup olive oil 1 onion, diced 1 green pepper, diced 1 garlic clove, minced 1 can tomatoes (16 oz), chopped and drained 3-4 tbs. Sting Ray Bloody Mary Mixer 1 lb. scallops 1 TB. butter ¼ cup dry white wine 1 TB. lemon juice Italian breadcrumbs Preheat oven to 375 degrees. Sauté onion, green pepper and garlic in olive oil until soft. Add tomatoes and Sting Ray Bloody Mary Mixer. Simmer 15 minutes, stirring occasionally. Meanwhile, sauté scallops for 2-3 minutes in butter. Add wine and lemon juice and simmer 5 minutes. Combine all ingredients in lightly greased baking dish. Sprinkle breadcrumbs on top and bake 5-10 minutes until lightly browned. For variation: sprinkle with crumbled feta cheese or grated Parmesan. LOWFAT CRAB IMPERIAL 1 egg ¼ cup lowfat mayonnaise ¼ cup plain, lowfat yogurt 2 Tbs. Sting Ray Bloody Mary Mixer 1 lb. crabmeat Parmesan cheese Paprika Lemon wedges Preheat oven to 400 degrees. In a medium bowl, mix together egg, mayonnaise, yogurt and cooking sauce. Fold crabmeat into mixture. Spoon into clean crab shells or ramekins. Sprinkle with cheese and paprika. Bake for 15 minutes. Serve with lemon wedges. CRAB SALAD 1 cup mayonnaise of ½ cup mayonnaise and ½ cup sour cream 2 Tbs. onion, minced 3 Tbs. green pepper, minced 4-6 Tbs. Sting Ray Bloody Mary Mixer ½ to 1 lb. crabmeat Combine all ingredients and gently fold in crabmeat. Serve over lettuce.

 

RECIPES USING ROWENA'S GOURMET SAUCES, JAMS, AND CAKES

RECIPES USING ROWENA'S  GOURMET SAUCES HEAVENLY CURRY SAUCE Curried Fruit Combine 1 lb. can of peach halves, pear halves, and tropical mixture in a baking dish. Stir in 4 Tbsp. of Heavenly Curry Sauce and 2 Tbsp. butter. Cover and bake for 40 minutes in a 350 degree oven. Serve warm. Curried Chicken Place 6 -8 chicken thighs (skin removed) in a baking dish.  Top each with a thin slice of onion. Pour 1 jar of Heavenly Curry Sauce over chicken and cover with foil. Bake 1 1/2 hours at 325 degrees. Serve over rice and top with toasted almonds if desired. Curried Rice Side Dish  Put 1 cup of  rice into a medium saucepan. Add 1 1/4 cup water, 1 cup chicken stock and 2 Tbsp. butter. To this add 1/4 cup of chopped dried fruit, such as apricots, cranberries or any of the blended combinations. Bring to a boil, cover and reduce heat. Simmer 10 minutes. Remove from heat, let stand for 15 minutes. Stir in 4 Tbsp. Heavenly Curry Sauce and 1/4 cup chopped peanuts. Bake 1 1/2 hours at 325 degrees SPICY PEANUT SAUCE Noodle Salad Mix 4 Tbsp. Spicy Peanut with 2 Tbsp. vinegar and 1 Tbsp. salt free seasoning blend.  Set aside, in a medium bowl, combine 1 package Ramen-like noodles (broken up and NOT cooked) with 2 cups shredded cabbage and 2 Tbsp. sunflower seeds. Drizzle with dressing and refrigerate for 1 hour. Asian Salad Mix 4 Tbsp. Spicy Peanut with 2 Tbsp. vinegar and 2 tsp. salt free seasoning blend. Set aside. In a medium bowl, combine 1 cup of sugar snaps, cut into bite size pieces, 2 cups bagged coleslaw, 1 can sliced water chestnuts and 1/4 cup toasted almonds. Toss with dressing.  DEVILISH MUSTARD SAUCE Sauce for Ham Saute ham slices in butter until heated through. Remove and keep warm.  Add 1/4 cup chicken stock and 1/4 cup pineapple juice to the pan drippings. Reduce by half. Stir in 5-6 Tbsp. Devilish Mustard Sauce and 2 Tbsp. cream. Heat to a boil. Season to taste and serve over ham. Turkey Burgers Combine 1 lb. Ground Turkey with 3 Tbsp. Devilish Mustard Sauce, a large dash of Worchester sauce, and 1 small grated zucchini. Shape into 4 or 5 patties and grill or cook in frying pan on the stove.  When done, top with your favorite cheese and condiments.  RECIPES USING ROWENA'S  JAMS CARROT JAM Oriental Chicken Salad Combine 1/4 cup Carrot Jam with 1/2 cup mayonnaise, 4 Tbsp. vinegar, 2 Tbsp. lemon juice, 2 Tbsp. catsup and 2 tsp. soy sauce. Set aside. Blend 2 cups cooked, diced chicken with 1 1/4 cup cooked rice, 1/2 cup chopped celery, 1/4 cup chopped green onion and 1/2 cup toasted almonds. Toss the two mixtures and chill. Carrot Cake Combine 1 jar of Carrot Jam with a yellow or spice cake mix reduce the liquid to 3/4 cup. Add 1 small can of drained, crushed pineapple and bake according to package directions. Outrageous Meatloaf Prepare your favorite meatloaf recipe. During the last 15 minutes of baking, generously spoon Carrot Jam over the top. Continue baking. You will never eat meatloaf any other way again. CRANBERRY NUT CONSERVE Cranberry Salad Dressing Combine 1/4 cup sugar, 1/4 cup white vinegar, 1/4 cup balsamic vinegar, 1/2 jar Cranberry Nut Conserve, a pinch of celery seed,  salt and pepper in a jar with lid.  Shake well.  Excellent on baby spinach wiht thinly sliced red onion and small cubes of Brie. Toss and enjoy!   The Most Amazing Turkey Sandwich Start with three slices whole grain bread. Spread Cranberry Nut Conserve on one slice. Top with sliced turkey and a lettuce leaf. Spread Mayo on another slice and then leaf lettuce. Add Cranberry followed by crisp bacon and a slice of smoked cheddar. A little mayo on the last piece and you have the Most Amazing Turkey Sandwich. RECIPES USING ROWENA'S  POUND CAKES Cake Kebabs Cut cake into 1" squares. Using wooden skewers, alternate cake cubes with fruit. Use a variety of fruits for color and texture. Even better when drizzled with Lemon Curd Sauce.

 

RECIPES USING LA PROVENCAL'S LE MOUSSEUX

BEVERAGE SUGGESTIONS Appleloosa:   1 to 1 mix Champagne and Le Mousseux in a fluted glass The Party:    1 oz. Spiced Rum on the rocks and fille with Le Mousseux Granny Cran:    equal parts Le Mousseux, cranberry juice and limeade Apple Crisp:     3 oz. Brandy, top with Le Mousseux Apple Glacier:   Fill glass with shaved ice, add in equal parts:                          Le Mousseux, lemonade, Vermouth (red or white) ENTREE RECIPES Pork Tenderloin Pork Tenderloin                               1 shallot, minced             1/2 apple, thinly sliced                   2 oz. Le Mousseux                1 cup chopped apple                       1 cup Le Mousseux           1 clove garlic, chopped                    2 Tbsp. flour 1 tbsp. butter                                   salt and pepper to taste Preheat oven to 350 degrees. Split the tenderloin length-wise. Place 1/8th inch apple slices in the center with a few garlic slices and tie into long tenderloin. In an ovenproof skillet heat to a moderate temperature the butter, 2 oz. Le Mousseux, and the chopped shallot. When the shallot is clear and silky, add the dredged (1/4 cup, flour, salt and pepper) tenderloin. Brown. Bake at 30 minutes per pound until done. Place the tenderloin on a heated serving/slicing platter. Deglaze the skillet: Add 2 tablespoons flour, stirring constantly with a wire whisk until thickened and well combined and smooth. Add one cup of Le Mousseux Sparkling Cider, one cup of chopped fresh apple and salt and pepper to taste. Dress the platter with the pan sauce and serve. Delicious Fried Apples with Country Ham  4 apples (at least two varietals, one sweet and one tart) cored and sliced into 1/8-inch rings 1 thick slice country ham (or your meat favorite) 1/4 cup Le Mousseux Sparkling Apple Cider 1/4 cup Apple Cider Vinegar 1 cup honey 1 tablespoon butter Optional: brown sugar         Garnish: fresh parsley Sauté in a heavy skillet the ham. Remove ham slice. Add to the skillet the honey, Le Mousseux Sparkling Apple Cider, Le Mousseux Apple Cider Vinegar, and the butter. Sauté apple slices until translucent. Sprinkle with brown sugar and serve over country ham slice. Garnish with fresh parsley.

 

RECIPES USING GRAVES MOUNTAIN JELLIES AND PRESERVES

YUMMY AND TASTY BAKED BRIE 1 sheet Puff Pastry 1 8 oz. Round Brie Cheese 2 Tbsp. Green Pepper Jelly 2 Tbsp. chopped toasted nuts 1 slightly beaten egg 1 Tbsp. water On light floured board, thaw, unfold, and aroll Puff Pastry to 10 1/2 " X 10 1/2 " square. Cut a 10 1/2 " circle from Pastry. Put jelly and nuts on top of cheese and press in lightly. Place pastry circle over cheese, invert cheese and and pastry. Close bottom of cheese by pleating and pinching pastry while brushing with egg and water mixture. Place cheese round smooth side up on lightly  greased baking sheet, brush with egg mixture. Cut small slits for steam to escape. Decorate with remaining pastry. Bake at 400 degrees for 25 to 30 minutes or until golden brown. Cool for 20 to 30 minutes. Serve with fresh fruit and crackers.   ORANGE MARMALADE SYRUP 1/2 cup maple syrup 1/2 cup orange marmalade Combine ingredients in a small saucepan. Bring to a boil, stir constantly. Yields 1 cup.

RECIPES USING CHEF GAGNE'S CREAM CHEESE BISCUITS

BLUEBERRY COBBLER 12 cream cheese biscuits 1/2 cup sugar 1 tsp. cinnamon 1 qt. blueberries 1-2 cups sugar 4 tbsp. corn starch 1/2 cup lemon juice 4 tbsp. butter Cobbler Tops - Thaw the biscuits and roll out to 1/4" thickness. Place rolled out biscuits on parched baking sheet, sprinkle with sugar and cinnamon and bake until golden brown, about 15 minutes. Let cool. Cobbler - In a noncorrosive pan, combine blueberries and sugar. Heat on high. Add spices. Mix corn starch and lemon juice and add to mixture. Bring berries to a boil. Add water to thin if necessary. Stir in butter. When thickened, spoon into individual dishes and let cool. Add prebaked cobbler tops and heat to warm. Alternative Method - Spoon blueberry mixture into dishes. Cover with rolled biscuits and bake until golden brown. STRAWBERRY SHORTCAKE 12 cream cheese biscuits 2 qts. strawberries 4-8 tsp. sugar 2 pints whipping cream 2 tsp. vanilla extract Slice and sugar strawberries to taste. Set aside to mascerate, ideally a few hours. Heat oven to 350 degrees. Place frozen biscuits on baking sheet and bake until golden brown, about 25 minutes. Whip cream with sugar and vanilla to soft peaks. Split biscuits and top with strawberries and their juices. Add a dollop of whip cream and serve. STICKY BUNS 12 cream cheese biscuits 1 cup of packed dark brown sugar 1/2 cup butter 1/4 cup honey 3/4 cup chopped pecans Heat oven to 325 degrees. Butter a 13 X 9 inch pan or 10 inch cake pan. Bring brown sugar, butter and honey to a boil in a small pan over medium heat. Remove from heat when sugar is dissolved and stir in the pecans. Butter pan. Pour into prepared pan evenly and let cool. Place biscuits close together on top of pecan mixture. Bake for 20-25 minutes. SHRIMP EMPANADAS 12 parmesan herb biscuits 1/2 cup red pepper, chopped fine 1 leek, chopped fine 1 jalapeno, chopped fine 1/2 tbsp. chopped garlic olive oil 1/2 tsp. smoked paprika 1/2 tsp. chili powder 1/2 tsp. chili flakes 1/2 tsp. cumin salt and pepper to taste 12 ounces shrimp, chopped 1/2 cup seafood stock 2 tbsp. cilantro 2 tbsp. lemon juice Thaw 12 biscuits in a warm place or in an empty oven. Saute the first four ingredients in olive oil. Add all the spices, seafood stock, and shrimp and cook until the shrimp pieces are pink. Let mixture cool, add cilantro and lemon juice. Biscuits should now be cool but flexible. Flour a cutting board and roll biscuits out to be about 4 times their size. Dough will be pretty thin. Take a small scoop and spoon about 2 ounces of the shrimp mixture into the center of the dough. Fold over and press edges down with your fingertips or fork tines. Trim dough so that it is straight across. Bake at 325 degrees for 15 minutes. Serve with tomato salsa.

RECIPES USING BLUE CRAB BAY GARLIC HERB SEASONING

GARLIC PARMESAN LOAF 1 Tbsp. Garlic Bread Herbs  Grated Parmesan cheese ½ stick butter  Italian bread Cut bread in half lengthwise or in slices. Cream butter or margarine with herbs and spread mixture over both halves of bread or in between slices. Place on baking sheet and sprinkle with grated Parmesan. Brown under preheated broiler until golden or bake at 375°F for 10 to 15 minutes. Option: Add 2 cloves minced fresh garlic to mixture EASY GARLIC MARINADE 2 Tbsp. Garlic Bread Herbs 1 tsp. Worcestershire sauce ¼ cup olive oil ¼ cup balsamic vinegar Fine Sea Salt & pepper to taste Mix all ingredients. Marinate poultry or steaks one hour in the refrigerator, then cook as desired. (Makes enough marinade for 4 split chicken breasts or approximately one pound of meat.) SHRIMP SCAMPI 2 Tbsp. butter 2 Tbsp. olive oil 2 large cloves garlic 1-1½ lbs. shrimp, peeled and deveined 1 Tbsp. Garlic Bread Herbs 1 tsp. lemon juice Fresh chopped parsley to garnish Fine Sea Salt and pepper to taste Sauté garlic in olive oil and butter. Add shrimp, Garlic Bread Herbs, salt, pepper and lemon juice. Heat until shrimp are cooked through or hot. Serve over pasta and sprinkle with fresh parsley.