Recipes from Nuttall’s Store

- Posted on Apr 03, 2013 - 02:18 PM

NUTTALL’S COUNTRY STORE WINE BITES

1 c. butter, room temperature

¾ tsp. cayenne pepper

8 oz. bag grated sharp Cheddar cheese, room temperature

1 c. chopped pecans

2 c. all-purpose flour

½ tsp. salt

Cream butter and cheese together in food processor. Add flour, salt and pepper. Add pecans. Roll into balls and flatten with a fork making a crosshatch. Bake on an ungreased cookie sheet at 325°F for 25 to 30 minutes for cookie-size balls; 16 minutes for dime-size balls.

NUTTALL’S COUNTRY STORE MARINATED OLIVES

10 oz. jalapeno stuffed olives

9.5 oz. garlic olives

9.5 oz. pitted Greek olives

9.5 oz. Greek style Feta cheese stuffed olives

½ c. olive oil

¼ c. red wine vinegar

1 Tbs. Italian seasoning

Combine oil, vinegar and seasoning, and add olives. Can store in airtight container, chilled, for up to two weeks.

NUTTALL’S COUNTRY STORE MUSTARD & GINGER KIELBASA

1 10-oz. jar Ware Neck Store Ginger Preserves

5 oz. Stone Ground Mustard (Inglehoffer brand)

1 10.25 oz. Sweet Hot Mustard (Inglehoffer brand)

3 Tbs. Capsicana Zing Sauce

1½ lb. kielbasa, cut into medallions

Preheat oven to 350°F. Whisk together all ingredients except kielbasa. Turn the kielbasa in the mustard/ginger mixture. Place in glass 9x13-inch pan. Cook for 25 to 30 minutes.

NUTTALL’S COUNTRY STORE CHILI LIME ALMONDS

5 Tbs. Lime Seasoned Salt

4 Tbs. butter

½ c. olive oil

3¼ c. blanched almonds

Sea salt to taste

Melt butter and olive oil in frying pan. Add the seasoning; add the almonds and cook, while stirring constantly, for 5 minutes or until golden brown. Store in airtight container for up to a week.