|RECIPES USING VIRGINIA PEANUTS|
1 cup butter, softened
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, firmly packed
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
3 cups quick cooking rolled oats
1 1/2 cups chopped roasted peanuts
1 (6 ounce) package semi-sweet chocolate chips
Preheat oven to 375 degrees F. Cream butter and sugars in a large mixing bowl; add oats and toss to coat. Add to butter-sugar mixture a cup at a time until completely mixed. Drop from a teaspoon onto a cookie sheet. Bake for 10 - 12 minutes.
Makes 6 dozen.
ORANGE-PEANUT HONEY CHICKEN
3 whole unskinned chicken breasts, split
2 Tbsp. butter
1/4 cup orange juice concentrate
4 Tbsp. mild honey
3 Tbsp. chopped scallions
6 cups cooked wild rice mixture (prepared by package instructions)
or white rice
1 cup coarsely chopped honey roasted hulled peanuts
sprigs of fresh mint or basil or parsley
3 Tbsp. white wine or water
1 Tbsp. flour
1 Tbsp. finely minced orange zest
2 large oranges, peeled and sectioned
In a large heavy skillet, over medium-high heat, brown the chicken
(skin side down first) in butter on both sides. Add orange juice
concentrate, honey, onions, and salt to taste; stir well to combine.
Cover loosely, reduce heat and simmer 20-30 minutes, or until chicken
is tender. Remove chicken from the pan and arrange over cooked rice
on a warmed serving platter; keep warm, reserve drippings.
Stir the wine into the flour and whisk. Add mixture to the reserved pan
drippings and cook, stirring constantly over medium heat, until thickened.
Add the zest and orange sections and heat through. Spoon over chicken
and rice. Garnish with chopped peanuts and sprigs of fresh herbs. ENJOY!
Yield: Serves 8
VIRGINIA DINER PEANUT PIE
1/3 cup butter, melted
1 1/2 cups sugar
1 cup light corn syrup
2 tablespoons flour
1/2 pound salted Virginia peanuts, well smashed
1 unbaked 9-inch pastry shell
Smash or put peanuts in a food processor until well smashed. Preheat oven to 375 degrees. In a bowl, beat eggs. Add butter, sugar, syrup and flour. Stir in peanuts until well mixed. Pour into pastry crust. Bake in preheated oven until knife inserted in center comes out clean, 40 to 50 minutes. (Filling will swell, brown and then settle.) Cool completely before slicing.
Yield: Serves 8
PEANUT CRUSTED PORK WITH BOURBON MUSTARD CREAM
1 lb. pork loin
2 cups salted virginia peanuts
1/4 cup canola oil
1 1/2 cups slice button mushrooms
1 1/2 cups shitake mushrooms
1 Tbsp. garlic
3 - 4 Tbsp. sugar
1/2 cup Bourbon
2 cups heavy cream
1 Tbsp. Dijon mustard
1 egg yolk
1 Tbsp. honey
Mix mustard, egg yolk and honey well in a small bowl. Brush lightly on pork loin before pressing peanuts.
Slice pork into 1/4 inch slices.
In a food processor chop peanuts until fine, be careful not to turn into peanut butter.
Press pork into peanuts on one side, then place on an oiled pan and bake for 5 min. or until done in a 350 degree oven. Heat oil in a medium saucepan, add mushrooms and garlic. Cook for 4 min. on medium heat. Add sugar, remove from heat, add Bourbon, cook for 3 min. Then add heavy cream. Cook until sauce thickens. Spoon sauce over pork.
|RECIPES USING GENUINE SMITHFIELD DEVILED HAM|
|DEVILED HAM CHEESE BALL|
1 7 oz. jar deviled ham
1 8 oz. pkg. cream 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
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
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|
Add 1/2 cup water or black coffee to a hot skillet in which ham slices were
scrape drippings from bottom of pan and simmer a few minutes. Serve over
fried ham slices with biscuits and grits.
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.
Wrap thin ham slices around melon balls, fresh figs, or pear slices. Serve with picks.
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.
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.
CHEF LIZ SCHAIBLE'S HONEY GLAZED HAM WITH FRESH RED CHERRY SAUCE
Servings: 2 cups
1 Gwaltney Spiral Sliced Honey
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.
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
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 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
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 ROWENA'S GOURMET SAUCES, JAMS, AND CAKES|
RECIPES USING ROWENA'S JAMS
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.
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.
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
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|
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.
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