Gracie’s insistence for the finest ingredients and freshest produce enables our products to lead in quality and flavor. Whether you use them as the perfect accompaniment to meats and vegetables or with chesses and fruits as a delicious appetizer – Gracie’s Garden will add delicious flair to any meal. Please enjoy these recipes, or make your own!

1-1/2 lbs. of cooked, chopped Chicken
3/4 cup Gracie’s Garden FRANKLIN FAVORITES (drained and chopped)
1/2 cup of chopped celery
1/2 teaspoon of celery seed
1 cup of mayonnaise
Sugar, to taste
Salt and pepper, to taste
Cayenne pepper, to taste

Combine chicken, FRANKLIN FAVORITES, and celery in a large mixing bowl. Sprinkle with celery seed, sugar, salt, pepper and cayenne pepper. Stir in mayonnaise. Mayonnaise may be adjusted for consistency. Adjust seasonings as desired. Serve on lettuce leaves for a luncheon or with crackers as part of a salad plate. Excellent served in small pastry shells as an hors d’oeuvres.

1 medium bunch of broccoli
1 medium head of cauliflower
9 ounces Gracie’s Garden NOTTAWAY CONFETTI, drained reserving liquid
1/2 cup of extra virgin olive oil

Cut broccoli and cauliflower into bite-sized pieces. Steam until tender-crisp. Shock in cold water to stop the cooking and drain. Mix the liquid from the NOTTAWAY CONFETTI with the olive oil whisking to infuse the liquids. Toss all of the ingredients together and chill before serving. This makes a great dish for picnics and tailgating.

6 eggs, hard-boiled and sliced lengthwise
3/4 cup mayonnaise
2-3 Tbsp. Gracie’s Garden TIDEWATER RELISH
1 Tbsp. ,ustard
Salt and pepper to taste

Mix cooked egg yolks, mayonnaise, TIDEWATER RELISH, mustard, salt and pepper. Fill sliced egg whites. Sprinkle with paprika or spoon a tad of TIDEWATER RELISH to decorate. Note: For a Sweeter version substitute chopped Gracie’s Garden FRANKLIN FAVORITES for the TIDEWATER RELISH.

6 cups cubed boiled potatoes
2 tbsp. chopped onion
1/4 cup chopped sweet bell pepper
1/2 cup chopped Gracie’s Garden FRANKLIN FAVORITES
3 hard-boiled eggs
1 tsp. prepared mustard
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup mayonnaise

Separate the yolks from the eggs and chop the whites. In a large bowl combine the cooked egg yolks, onion, sweet pepper, mustard, salt, pepper and mayonnaise. To the dressing add the warm potatoes, FRANKLIN FAVORIES, and chopped egg whites. Toss to coat all of the ingredients. This is best when served while the potatoes are still warm to room temperature

2/3 cup dry breadcrumbs or cracker crumbs (for best flavor use a variety of crackers crumbled)
1 cup milk
1-1/2 pound of ground beef
2 beaten eggs
1/4 cup chopped onion
1/2 cup chopped sweet bell pepper
1 tsp. salt
1/2 tsp. sage
Dash pepper
6 oz. Gracie’s Garden COBB’S CONSERVE

Soak breadcrumbs in milk; add meat, eggs, onion, bell pepper, and seasonings; mix well. Form into a loaf and place into a loaf pan (8 1/2 x 4 1/2x 2 1/2). Spoon COBB’S CONSERVE over the top to cover. Cover with aluminum foil and Bake at 350 degrees for 45 minutes. Remove foil and bake and additional 15 minutes. For individual meat loaves form mixture into small loaves, cover with COBB’S CONSERVE and bake in muffin tins for a total of 45 minutes.

1 8-ounce block of cream cheese
3 ounces of Gracie’s Garden TIDEWATER RELISH, about 1/3 jar

Mix cream cheese and TIDEWATER RELISH together until well blended. This is a wonderful spread for burgers, sandwiches or wraps. Use as a dip when you want something special for your crackers or vegetables.

12 pieces of Gracie’s Garden SOUTHAMPTON SWEETS
3 slices of bacon

Cut each slice of bacon into 4 equal pieces creating 12. Wrap each piece of SOUTHAMPTON SWEETS in a slice of bacon and skewer with a toothpick. Bake at 400 degrees for 12 – 15 minutes. Enjoy while warm or cool to room temperature. A nice surprise at your next cocktail party. Add an oyster or water chestnut for a different twist and additional flavors.

2 pork tenderloins (8 – 12 ounces each)
Left whole or cut into 1-inch-thick medallions
1 tbsp. olive or vegetable oil
kosher salt and coarsely ground black pepper to taste

Prepare a medium-hot charcoal fire or set the gas grill to medium-high. Pat dry the pork. Rub the tenderloin with oil and season liberally with the salt and pepper. Grill the whole tenderloins for 8 to 10 minutes on each side until and instant-read thermometer inserted in the thickest part of the meat reads 150 to 155 degrees F (the temperature will continue to rise 5 – 10 degrees off the grill). Let stand loosely covered with foil for 5 to 10 minutes before slicing. Slice into 1-inch-thick medallions or slice thinly for a platter. Season again with salt and pepper to taste and arrange the pork on a platter. Spoon COMMONWEALTH CHUTNEY along the side or down the middle of the pork slices so that each serving consist of pork and a serving of COMMONWEALTH CHUTNEY. Your guest will delight in the complimentary flavors of the pork, apples and peanuts. A true testament to the best of The Commonwealth. If sliced before grilling, medallions take about 2 minutes each side.

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