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SOME OF OUR FAVORITE RECIPES

Recipes Using Virginia Peanuts  
 
Recipes Using Genuine Smithfield Deviled Ham

Recipes Using Virginia Ham

Recipes Using Blue Crab Bay Sting Ray Bloody Mary Mixer

Recipes Using Rowena's Gourmet Sauces, Jams and Cakes

Recipes Using La Provencal's Le Mousseux Sparkling Apple Cider

Recipes Using Graves Mountain Recipes and Preserves

Recipes Using Chef Gagne's Cream Cheese Biscuits

Recipes Using Blue Crab Bay Garlic Herb Seasoning
    

RECIPES USING VIRGINIA PEANUTS

SWEETHEART COOKIES

1 cup butter, softened                                                        
1 1/3 cups granulated sugar
1 1/3 cups light brown sugar, firmly packed

2 eggs
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

Sauce:
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

2 eggs
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
 Chef's Touch
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

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.

 

 


 

 
 

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