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.