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...
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