Thursday, June 30, 2022

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Sausage Creole
2 lb smoked sausage links, sliced in 1/2in pieces
1/2 cups chopped onion
2/3 cups chopped celery
1 1/2 cups water
2 can stewed tomatoes with pepper peppers
4 tbs olive oil
1 red bell pepper, diced
1/2 cups sliced green olives
2 pkg. Spanish rice Mix
1/4 tsp cayenne pepper
In Dutch oven, sauté onion, pepper, and celery in olive oil. Combine all ingredients in oven and bring to boil. Cover, reduce heat, and 'simmer until liquid is absorbed. Serve.

Chopped Bar-B-Que Sandwich


  • Smoked Beef Brisket
  • BBQ Sauce
  • bread or buns


Trim leftover brisket, but leave a small amount of fat for flavoring. Cut into 2 inch chunks. Place in food processor using the knife blade, pulse off and on until shredded. Mix with your favorite BBQ Sauce until moist, but not soupy. Heat and serve on bread or buns. Try it as a topping for baked potatoes.

Turkey & Ham Au Gratin


  • 4 ounces sliced smoked turkey
  • 4 ounces sliced smoked ham
  • 1 1/2 cups medium white sauce – warm
  • 2 slices homemade bread – lightly toasted
  • 3 ounces cheddar cheese
  • paprika


Lightly toast bread and spread with 2 tablespoons white sauce that is still warm. In flat ovenproof pan, place half the turkey on each slice of bread. Spread on another 2 or 3 tablespoons of white sauce. Place half of the ham on each, another 2 tablespoons of white sauce, and then top each with the cheese. Bake in a 350º oven for 8 to 10 minutes or until bubbly. Sprinkle paprika on top for color.

Serves 2


Skillet Chicken or Turkey and Rice          


2 Cans Seasoned Chicken Broth

1/4 cup butter

1/2 cup chopped carrots

1 box seasoned quick cook rice (your favorite)

1 cup frozen broccoli flowerets

1/2 cup frozen whole kernel corn

1/2 cup sliced green onions

2 cups Smoked Chicken or Turkey (boneless & diced)    


·         In a large skillet over medium heat, combine:

·         Two cans seasoned chicken broth and 1/4-cup butter

·         Add 1/2 cup chopped carrots and bring to a boil. Let simmer slowly until carrots start to get tender but still firm.

·         Return to medium heat and bring to a boil.

·         When broth returns to a boil add seasoned quick cook rice, broccoli, corn, green onions and meat.

·         Follow instructions on box for cooking times on rice. If needed, add more seasoned chicken broth or water to cook rice.

·         When rice is cooked, remove from heat and stir in shredded pepper jack cheese.

·         Serve while hot.


Turkey Salad


3/4 cup mayonnaise or salad dressing

1 teaspoon sugar

Ground white pepper to taste.

1 and 1/2 cups Smoked Turkey, chopped

3 eggs, hard-boiled, peeled and chopped

1/4 cup green onion, chopped

1/4 cup red bell pepper, chopped

2 Tablespoons pickle relish         


·         In a large bowl, add mayonnaise or salad dressing, sugar, and ground pepper.

·         Mix well.

·         Add chopped Smoked Turkey, chopped eggs, red bell pepper, green onions, and pickle relish.

·         Stir until well mixed.

·         Chill before serving.


Easy Ham and Spinach Quiche


4 eggs

2 cups milk

3/4 cup Biscuit Mix

1/4 cup Butter or Margarine (melted)

1 cup Parmesan Cheese (grated)

1 pkg. (10 oz.) frozen, Chopped Spinach - thawed and drained

1 cup cooked and chopped Smoked Ham

1 cup shredded Cheddar Cheese             


·         Preheat oven to 375 degrees F.

·         Lightly grease 10" quiche dish

·         In a large bowl beat eggs, milk, and Biscuit Mix, Butter or Margarine, and Parmesan cheese.

·         Batter will be lumpy.

·         Stir in: spinach, smoked ham, and shredded cheddar cheese.

·         Pour into greased quiche dish.

·         Bake in pre-heated oven for approximately 50 minutes. (Bake until eggs are set and top is golden brown).

·         Serve immediately.

Patty’s Smoked Chicken Salad


  • ½ ea Smoked chicken, chopped
  • ¼  ea red onion, chopped
  • ¼  cup of roasted red peppers, chopped (you can also add smoked jalapeño for a kick)
  • 1 cup celery, chopped
  • ¾ cup mayonnaise (you can substitute for plain Greek yoghurt or sour cream)
  • Salt to taste
  • Pepper to taste


Pick the 1/2 chicken to get all of the meat off, being very careful to remove all bones. Chop the chicken into small 1/4 inch cubes. Make sure you get some of the tasty skin in there too! That's where a lot of the cool flavors hang out.


Process the celery and onion in a food processor to "almost" your desired consistency. Add chicken, mayo, salt and pepper and pulse a few times to mix together.


Use a knife or food processor to chop celery, onion, and 1/2 of the half chicken (that's a 1/4 chicken) to your desired consistency. In a large bowl, stir together with the rest of the chicken, roasted peppers, mayo, salt and pepper.

Let it sit in the fridge for a few hours before serving. It's great as a sandwich (toasted wheat or rye bread, lettuce, tomato, provolone cheese) or just plain with crackers.

Apricot Glazed Ham


1 (about 5 pounds) Boneless Smoked Pit Ham

1 cup apricot nectar

1 cup apricot preserves

1/4 cup orange marmalade

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmeg


  • Heat oven to 325°F. Place ham and apricot nectar in roasting pan.
  • In small bowl, combine remaining ingredients. Spread preserves mixture over surface of ham. Loosely cover and bake for 1 1/4 hours or until internal temperature reaches 140°F., basting ham with pan juices every 20 minutes.
  • Slice ham and place on serving platter. Spoon pan juices over ham.

Ham Pasta Salad


  • 1 (12-oz.) pkg. uncooked pasta garden spirals
  • 2 cups cubed  Boneless Smoked Ham or Pit Ham
  • 5 cherry tomatoes, quartered
  • 2 (4-oz.) cans  whole button mushrooms, drained
  • 1 (2 1/4-oz.) can  sliced ripe olives
  • 1/2 cup red bell pepper, thinly sliced
  • 1/2 cup green bell pepper, thinly sliced
  • 1/2 cup thinly sliced  red onion
  • 1/2 cup (2 oz.) mozzarella cheese, cubed
  • 2 tablespoons chopped parsley
  • 1/2 cup low fat Italian dressing
  • Parmesan cheese


  1. Cook pasta according to package directions; rinse with cold water and drain thoroughly.
  2. Combine pasta, ham, tomatoes, mushrooms, olives, bell peppers, onion, mozzarella, parsley and dressing in large bowl. Refrigerate until serving time.
  3. Serve with Parmesan cheese and additional dressing if desired.

Mexican Hat Dance Sausage Strata


  • 1-lb. Jalapeño Smoked Sausage
  • 1 1/2 cups finely chopped onion
  • 1/2 cup diced red bell pepper
  • 2 to 3 jalapeno chilies, seeded and diced
  • 2 cups fresh or frozen corn
  • 24 (1/4-inch thick) slices French bread, (about 1 lb.)
  • 5 egg(s)
  • 2 1/4 cups milk
  • 1 teaspoon garlic salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • Fresh cilantro


  1. In large skillet, cook sausage over medium heat until browned; drain. Add onions, bell peppers and chilies to skillet; sauté until tender. Stir in corn; cook until heated through.
  2. Arrange 12 slices of bread in bottom of lightly greased 9-inch square baking dish. Top with sausage mixture. Arrange remaining 12 slices of bread over top.
  3. Beat together eggs, milk, garlic salt, cumin, oregano and cayenne; pour over sausage and bread layers. Cover and refrigerate at least 4 hours or overnight.
  4. Heat oven to 350°F. Bake, uncovered, for 45 minutes until lightly browned and set. Garnish with cilantro. Let stand 10 minutes before serving.

Sausage Quesadillas


  • 1-lb Green Onion Smoked Sausage
  • 8 (9-inch) flour tortillas
  • 1 cup thick and chunky salsa
  • 1/4 cup sliced green onion(s)
  • 1/4 cup chopped fresh green chiles
  • 2 tablespoons chopped fresh cilantro
  • 2 cups (8 oz.) shredded Monterey Jack cheese


  1. Brown sausage, stirring to break apart; drain and set aside.
  2. Brush one side of one tortilla with water. Place tortilla, moistened side down, on heated griddle or large skillet. Spread about 1/4 cup salsa on the tortilla. Sprinkle tortilla with 1/4 of the sausage, green onion, green chiles, cilantro and cheese. Cover with second tortilla; brush top with water. Press down top of the tortilla slightly.
  3. Turn quesadilla when the bottom tortilla is lightly browned and crisp. Brown the second side of tortilla; remove from griddle. Cut into 8 wedges. Repeat process with remaining ingredients.

Slow Cooker Pork  Chili


  • 1 lb. fresh ground pork, browned
  • 1-lb. pkg. Smoked Sausage, browned
  • 2 (16-oz.) jars salsa
  • 2 (15-oz.) cans tomato sauce
  • 2 (15-oz.) cans kidney beans, drained
  • 1 (1-oz.) pkg. chili seasoning mix
  • 1 clove garlic, minced


  1. Combine all ingredients in slow cooker.
  2. Cover and cook on Low for 8 to 10 hours (High: 4 to 5 hours).

Mama’s Pulled Pork Sandwiches

1 lb. Pulled Pork
1 cup BBQ sauce

1 12 oz bag of coleslaw mix

1/2 tsp salt
1/2-1 tsp garlic pepper
2 Tbsp sugar

1 tsp lemon juice
1 tsp vinegar
1 cup of mayonnaise or Miracle Whip

4-6 poppy seed buns
1/4 Watermelon 

1. In microwavable bowl, combine pulled pork with BBQ sauce. Microwave until hot. Time will depend on how much meat you use!
2. Prepare the coleslaw using the coleslaw, salt, garlic powder, sugar, lemon juice, vinegar, mayonnaise or miracle whip (can substitute for plain yoghurt or sour cream).
3. On hamburger buns, add BBQ pulled pork and top with coleslaw.
4. Cut watermelon into slices or diced pieces.
5. Serve Mama’s Pulled Pork Sandwiches with fresh Watermelon.

Sunday Night Mexican Pulled Pork Risotto


  • 4 cups chicken stock
  • 1 head roasted garlic
  • 3 chipotle peppers
  • 1 yellow onion, chopped
  • 1 cup arborio rice
  • 2 tablespoons of tomato paste
  • 1 cup white wine
  • 2 poblano peppers, chopped
  • 2 jalepeno peppers, chopped
  • 1 cup Pulled Pork
  • 1/2 cup shredded cheese
  • Cilantro


In a medium stock pot, blend garlic and chipotle peppers in chicken stock and bring to a slow simmer. This is the liquid used to cook the rice.

Saute onion and tomato paste over med-high heat until the onion is translucent.

Add rice and saute for a minute or so.  Add wine and reduce.  Add about 3/4 cup of stock at a time and reduce until the rice is al dente.

Meanwhile saute peppers over high heat for a couple minutes so they are partially cooked but still have some bite.

Fold cheese, peppers, and pulled pork into the risotto and top with cilantro.

Pulled Pork Pizza


  • 1 pound pulled pork
  • 1 red onion, cut into thin slices
  • 2 medium roasted red peppers, cut into thin slices
  • 4 roma tomatoes, thinly sliced
  • 2 cups grate mozzarella cheese
  • one recipe Pizza Dough (see below) or two package (Jiffy) or two package frozen pizza dough


Preheat grill. Divide pizza dough into 4 equal pieces. Roll into rounds about 8 to 9 inches in diameter. Place pizza rounds on hot grill. Allow to slight brown on both sides. Remove from grill and top with barbecue sauce, pulled pork, onion, roasted red peppers, tomatoes and cheese, in that order. Return to the grill over a low heat. Close lid and grill until cheese is melted. Remove and serve.

Pizza Dough


  • 4 cups all-purpose flour
  • 1 1/2 cup warm water (about 110 degrees)
  • 2/3 cup whole-wheat flour
  • 1 tablespoon olive oil
  • 1 package active dry yeast
  • 1 1/2 teaspoons salt
  • 1 teaspoon sugar


Combine water, oil, yeast and sugar in a small bowl. Let stand 5 minutes or until it bubbles. Mix flours and salt together thoroughly in a food processor or mixer. Add water mixture while blending. Let mix for 2 minutes. Knead briefly on a lightly floured surface. Place in a large oiled bowl and let stand in a warm place for 2-3 hours. It should double in size. Once the dough has raised, lightly flour two cooking sheets. On a floured surface roll out 1/4 of the dough into a circle about 1/8 inch thick. Place on cooking sheet. Repeat process until you have four rounds. Place one pizza on a clean, oiled and preheated grill. Grill pizza crusts for about 1 minute on until the bottom is brown. With tongs, gently flip it over and grill for an additional 30 seconds. Remove from grill and repeat with remaining pizzas. Let cool. Top with your favorite pizza toppings and return to a preheated grill for about 2-3 minutes. Watch carefully to avoid burning. It's best to grill one pizza at a time.

Smoked Pork Chop and Potato Hash


  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 3 tablespoons butter or margarine
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • a few dashes Tabasco sauce or ground red pepper, or to taste
  • 2 cups smoked pork chops, diced
  • 2 cups diced cooked potato
  • 3/4 cup frozen peas or frozen peas and carrots, cooked (or use leftover peas)
  • 1 teaspoon paprika


In a large skillet, sauté onion and celery in butter until onion is soft and golden. Blend in soup, milk, Worcestershire, and Tabasco sauce or ground red pepper. Add remaining ingredients; cook over low heat for about 10 minutes, or until heated through. Taste and adjust seasonings.

Pasta with Beans and Smoked Pork Chops


1/2 pound pasta
1 pound mixed green and yellow beans
1/2 pound ham or smoked turkey
black peppercorns, crushed
1 cup cream
1 tablespoon arrowroot or cornstarch

Put a large pot of water on to cook the pasta. Do NOT salt it, unless your smoked pork chop is low in salt.
Meanwhile, clean and trim the beans and cut them in bite-sized pieces. Cut the smoked pork chop into bite sized pieces as well.
When the pasta is half done, add the beans. When the pasta is 2 minutes short of done, drain off most of the water, leaving just as much as you think right to supply some "soup" - perhaps a cup, or a cup and half of water. Return it to the stove with the smoked pork chop, and cook until the pasta is done. Mix the starch into the cream, then stir it slowly into the pasta. Cook for one minute longer, until slightly thickened, stirring constantly. Season generously with the black pepper, and serve at once.

Szechuan Style Chopped Beef


  • 2 c Chopped Beef
  • 1/2 c Shredded carrots
  • 1/2 c Shredded celery

Seasoning Mixture

  • 1 ts Chopped green onion
  • 1 ts Chopped fresh ginger
  • 1 tb Soy sauce
  • 1 ts Dry sherry
  • 1 ts Hot bean sauce
  • 1 ts Brown sugar
  • 1 ts Toasted sesame oil
  • 1 ts Chinese black vinegar
  • 1 ts Szechuan hot sauce
  • 4 tb Cooking oil, divided
  • 1 ts Chopped garlic
  • 1 ts Szechuan peppercorn


Stir fry the shredded carrots and celery in the wok with 2 TBS cooking oil. Remove the vegetables from the wok and set aside. Add 2 more tablespoons of cooking oil to the wok; add the Szechuan peppercorn and cook until the fragrance is released. Remove the peppercorn. Add the garlic, then the chopped beef and stir until the chopped beef is almost dry. Pour in the seasoning mixture, stir and cook until the liquid has almost disappeared. Add the vegetables and serve over noodles or white rice. Notes: If powdered Szechuan peppercorn is available cooking the peppercorn will not be necessary. Just mix in 1/4 tsp of the powdered peppercorn during the last minute of cooking.