Recipes

Try these quick and easy recipes and serving suggestions with our sauces, rubs and seasonings and see how versatile they are. Tantalize your tastebuds, making an ordinary meal an exceptional one. Enjoy!!!

Email us your own favorite recipes using any of our products so we can add them here for others to enjoy.

Scroll down for various flavors.

BOTTLED DRESSINGS & DIPPING SAUCES

APRICOT DIJON DRESSING AND GLAZE:

• Brown salmon or halibut steaks in olive oil or butter.  When done, lightly glaze with "Apricot Dijon" dressing.
• Use "Apricot Dijon" dressing as a dipping sauce for coconut prawns or chicken strips...easy recipe below.
• Pour 1/4 cup "Apricot Dijon" dressing  over pork roast in slow cooker or roasting pan.  Cook accordingly.  Thicken juices with cornstarch mixed with water. 
• Spinach salad:  Tear one bunch of washed spinach.  Mash 2 hard-boiled eggs.  Crumble 4-6 pieces cooked bacon or use 3-4 tablespoons bacon bits.  Add 1/4 cup dried cranberries and 2 tablespoons sunflower seeds.  Toss well.  Pour "Apricot Dijon" dressing over (a little goes a long way).  Add grilled chicken breast for a full meal.  Serve with french bread or whole wheat rolls.
• Try "Apricot Dijon" dressing as a glaze on pork or chicken on the BBQ.
• From: Marlys W, Minneapolis MN -- Tear spinach leaves.  Add mandarin oranges, thinly sliced purple onions, grapes and toasted walnuts (or glaze in skillet with a little sugar).
• From: Meridith, Chelan WA -- Pat chicken breast with Italian bread crumbs well.  Brown both sides in olive oil.  Pour small amount "Apricot Dijon" dressing in bottom of baking pan.  Place browned chicken breast atop.  Pour a little more dressing over breasts.  Bake 350 degree oven till done.
• Apricot-Balsamic Dressing: Two parts Apricot Dijon dressing to one part each dark basalmic vinegar and olive oil.  I like to add a pinch of Splenda.  Makes a terriffic basalmic dressing with a fruity taste.
• Mix cooked spiral pasta, broccoli, tomatos, black olives. Add equal amounts Aprico-Dijon dressing with basalmic or apple cider vinegar and olive oil. Pour over pasta salad. Season with salt and pepper.
• From: Patty A, Fairoaks CA -- Make your favorite stuffing, adding cranberries, nuts and anything else that sounds interesting. Put a large spoonful in a lightly greased baking dish. Top with boneless chicken breast. Pour "Aprico Dijon" on top and bake in a 350 degree oven 30-40 minutes. Add more dressing for a dipping sauce.
• From: Remingtons Restaurant, Spokane Airport-- Spinach salad: Tear washed spinac. Add candied pecans and arugula chese. Top with Apricot Dijon or Toasted Poppy dressing.
• From: Lisa P, Renton WA -- Fresh Vegie Salad: Blanch 1# green beans and cool in ice water, drain. Toss green beans; 2 green onions, slixed thin on bias into 1# lengths; 1/2 cubed mango; 1 TB black sesame seeds. Julienne the following and add: 1 large carrot; 1/2 English cucumber; 2 Jerusalem artichokes (sunchokes), peeled; 1/4 red pepper. Toss vegetables with Apricot Dijon Honey Mustard Dressing. Just prior to serving add toasted Hazelnuts, as desired.
• From: Peggy, Cda Dressing -- Easy Coconut Prawns: I like to use large shrimp, 16-20 per pound, allowing 4-5 per person should be more than enough. Clean shrimp discarding shell. You can leave whole with the tail but I like to remove the tail and butterfly (carefully slicing nearly through top to bottom and spread open). Rinse and pat semi-dry with paper towel. Mix 1/2 cup or so of flour with a shake or two of garlic powder and salt. Dredge each shrimp in flour and set on plate for 20-30 minutes, till moisture has soaked up flour. Meanwhile, mix one egg with a little fat free half and half, 1/4 cup...whisking well. Put 1/4 cup each shredded coconut and Panko on a plate (will coat 6-8 shrimp). I like to add a few shakes of salt and garlic powder, mixing up well. Take each shrimp and dip in egg mixture then in the coconut mixture. Heat skillet. Fry in a little olive oil, one side then the other till golden, 2-3 minutes each side. I use the Apricot Dijon as a heated dipping sauce, sometimes adding a little apricot jam. I use the little ceramic dipping bowls for individual servings. Hope you like it as much as we do. (The remainder coconut/Panko, fried till golden and drained makes a great topping for salads...no waste!)

RUSSIAN DRESSING AND GLAZE:

• Marinade spiral pasta, broccoli, olives and cut tomatoes with "Russian" dressing, for a great pasta salad. Hint: don't marinade longer than 2-3 hours or pasta will absorb to much dressing and will be dry.
• Baste fish or chicken with "Russian" dressing while baking or broiling.
• Toss diced chicken, celery, cashews and mayonaise with "Russian" dressing for a great chicken salad spread.
• Easy vegetable dip: Mix 1 cup mayonaise, 1/3 cup "Russian" dressing, 1/4 teaspoon garlic powder, 1/4 cup dry Parmesan cheese. Quick and ready to use!
• Use "Russian" dressing warmed, for a crab salad dressing.
• "Russian" dressing is a wonderful glaze for any meat, chicken or fish on the BBQ.
• From: Cherry N. Nine Mile Falls, WA -- Brown chicken pieces. Place in sprayed casserole dish. Pour "Russian" dressing over to coat all. Slice red, orange, yellow and green peppers over the top. Finish baking at 350 degrees till done and bubbly...very festive!
• From: Kim D. Butte, MT -- Mix 3/4 cup "Russian" dressing with 1/4 cup orange marmalade and a package dry onion soup mix. Pour over chicken (cut fryer, thighs or breast) in sprayed casserole dish. Cut potatoes and place around chicken. Bake at 350 degrees about 45 minutes till done. Use remaining sauce for dipping chicken and potatoes...UMMM!

HUCKLEBERRY GINGER DRESSING AND GLAZE:

• Try "Huckleberry Ginger" dressing over cabbage or lettuce salad with nuts and chopped apples, etc. 
• Mix "Huckleberry Ginger" dressing with mayonaise to taste, for a delicious, creamy dressing.  The more dressing the deeper color and fruitier flavor.
• Glaze ham or turkey the last 15 minutes of baking with "Huckleberry Ginger" dressing for a beautiful ham or turkey, then serve warm dressing as a dipping sauce instead of cranberry sauce.
• Serve "Huckleberry Ginger" dressing over spinach salad with purple onions and strawberries.
• Top spring green salad mix with poached pears or mandarin oranges and glazed walnuts.  Drizzle "Huckleberry Ginger" dressing over.
• Coleslaw:  Chop half head cabbage, 1 large carrot and 1/2 apple with skin.  Chop course or fine, as you like.  Add 1/4 cup chopped pineapple.  Add 1/2 cup mayonaise and 2 Tablespoons "Huckleberry Ginger" dressing.  Mix well.
• Lightly brown pork chops in olive oil.  Add a little water to baking pan or skillet.  Top each chop with "Huckleberry Ginger" dressing.  Cover.  Cook till tender.  Thicken juices with a mixture of water/cornstarch.
• Give your pork or chicken a fruity taste on the BBQ with "Huckleberry Ginger dressing.
• Believe it or not, a number of customers use our Huckleberry Ginger dressing for an ice-cream topping.

TOASTED POPPY DRESSING AND MARINADE:

• Marinade cut veggies or chicken breast in "Toasted Poppy" dressing for the BBQ .
• Try "Toasted Poppy" dressing on spinach or lettuce salad with melon, pineapple and or mandarin oranges.  Sprinkle with sunflower seeds and croutons.
• "Toasted Poppy" dressing makes a great dipping sauce for cold pork roast.
• Great coleslaw dressing. 
• Warm "Toasted Poppy" dressing.  Pour over lightly steamed asparagus and serve.
• Marinade ribs in "Toasted Poppy" dressing overnight in refrigerator. Wrap in foil. Bake or BBQ on low heat (250-275) 3-4 hours till fork tender. BBQ over low flame basting with Caramelized Onion Glaze.
• Tear spinach leaves for Spinach Salad. Add 1/4 finely dices jalapino pepper, pecans and mandarin oranges. Top with "Toasted Poppy" dressing.
• From Remingtons Restaurant, Spokane Airport-- Spinach salad: Tear washed spinac. Add candied pecans and arugula chese. Top with Toasted Poppy dressing.

LO-FAT, LO-SUGAR RUSSIAN DRESSING & GLAZE:

• Use lo-fat mayonaise for any of the above recipes for our regular "Russian" dressing and you'll really have a low in everything dip or dressing. 
• All of the recipes for our original "Russian" dressing can be used with our "Lo-Fat, Lo-Sugar Russian" dressing.

GINGER DRESSING AND GLAZE:

• Marinade 2-3 chicken breasts in 1/4 cup "Ginger" dressing 1-2 hour.  Broil or BBQ, turning once.  Boil remaining marinade. Baste over chicken while cooking.
• Great on stir fry, as a sweet-sour sauce or a dipping sauce for chicken and pork.
• Brown chicken breast in olive oil or butter, whole or sliced.  After turning to other side, baste with "Ginger" dressing.   Remove cooked chicken.  Pour 1/4 cup "Ginger" dressing in skillet, adding 1/4 teaspoon sesame oil and 1 tablespoon soy sauce.  Bring to bubble, pour over chicken and rice. 
• Wrap salmon steaks in foil with 3 tablespoons "Ginger" dressing poured over.  Bake 350 degrees, 25 minutes or until flakey.
• Chinese Chicken Salad: Julienne 2 boneless chicken breasts.  Saute with 1 tablespoon olive oil or butter.  Add 1 tablespoon soy sauce and 1/2 teaspoon garlic powder.  Set aside.  Chop 1 head green cabbage and 1 bunch green onions.  Mix well.  Top with chicken, slivered almonds and crushed, uncooked, oriental noodles or ramen noodles.  Drizzle with "Ginger" dressing.  Serve with warm rolls.  This recipe keeps for several days in the refrigrator if you put the dressing on as you use it. 
• Mix a little lemon juice and a little "Ginger" dressing in a pan. Bring to a simmer, adding a little parsley. Pour atop fish for a tasty sauce (thanks to a customer at our Custer Arts and Crafts show here in Spokane WA).
• From Amanda G, Spokane WA: Use your crock pot. Place chicken breast in crock. Pour 1/4 -1/2 bottle-depending on how many) Ginger Dressing (or Russian) over chicken. Cook low all day. Serve over rice or noodles.

CROUTONS (HOMEMADE AND GREAT TASTING):

Cube any bread, rolls, french bread, etc.  A variety of breads is great.  Day old or slightly dry is ok.  Put into skillet sprayed with cooking spray.  Keep heat on medium.  Stir every few minutes till nearly dry and slightly brown.  When close to dry, drizzle olive oil or butter over, stirring well to coat some on all bread.  Sprinkle garlic powder, salt, pepper and any other spices you like over bread after you drizzle olive oil over.  Keep stiring as spices will tend to burn if left unattended.    Keep over heat till well dry and brown.  Cool completely then put in freezer to use over salads.  These croutons can be made using a lot or a little oil.  You'll need more spices than you think to have a well flavored crouton.  They are not "rock hard" as the store bought croutons are, and they're a big hit with our family.

BBQ SAUCE

CARAMELIZED ONION GRILLING & GLAZING SAUCE:

• "Caramelized Onion" sauce is great on chicken, turkey, ribs, steak or as a ham glaze or dipping sauce 
• Try on chicken or ribs under the broiler on on the BBQ.  As with any BBQ sauce, our "Caramelized Onion" sauce should be glazed over your meat or vegies during the last 5 minutes to prevent burning.
• Slice & brown German sausage.  Add a can of drained pork n'beans, adding "Caramelized Onion" sauce to taste.
• Sloppy Joe sandwiches: Brown ground beef.  Add sauce to taste. Bring to a "bubble" and pour over toasted buns .
• Meatloaf:  To 1 pound ground beef add 2 tablespoons of our "Spinach Dip" mix, 2 tablespoons "Caramelized Onion" sauce, 1 slice bread (softened with 3 tablespoons milk), 1 egg, 1/4 teaspoon salt and pepper.  Mix well.  Shape into flat round or loaf.  Score top, drizzling with "Caramelized Onion" sauce.  Bake 350 degrees, 45 minutes or till done.  Serve with warm "Caramelized Onion" for dipping sauce.  Hint: This is the only meat I cook in the microwave, but it comes out moist every time.  For 1# meatloaf I cook on high heat 4 minutes each turn, turning 4 times.  I put potatoes in the microwave while preparing meatloaf.  Make a salad while the meatloaf cooks.  When done, you can put the meatloaf under the broiler for a few minutes with a little sauce over.  The whole meal takes about half hour.
• Glazed salmon fillets: Heat skillet sprayed with cooking spray or olive oil.  Lay salmon skin side down into hot skillet.  Add 2-3 tablespoons water.  Cover.  Cook till just done.  Drizzle "Caramelized Onion" over salmon just to heat.
• Easy hors d'oeuvres:  1/2 package Costco meatballs.  Stir to cover well 1/4 to 1/2 cup "Caramelized Onion" sauce.  Pour into baking pan.  Bake 350 degrees, 30 minutes until hot.
• From: Cindy R, Bellevue WA -- Put beef brisket in slow cooker, pouring Caramelized Onion sauce over top.  Slow cook all day till well done.
• From: Cari D, Kennewick WA -- Place frozen chuck roast in foil in casserole dish.  Cover top with Caramelized Onion sauce.  Wrap securely with foil.  Bake in slow oven (250 degrees) all day (6-8 hours).  Makes lots of wonderful juice that you thicken with cornstarch.
• Vegetable and/or Meat Stir-Fry:  Slice thinly an assortment of vegies: carrots, peppers, celery, onion, cabbage, etc.  Stir fry quickly with olive oil.  Just before service, add Caramelized Onion sauce to taste.
• Dip chicken breast in Caramelized Onion Sauce, then dip in bread crumbs.  Bake 350 degrees, 20 minutes or until done.
• From: Debbie , Spokane WA -- Appetizer: Mix jar Caramelized Onion Sauce with 8oz softened cream cheese.  Serve as a dip with wheat thins, triscuits or crackers.
• From: Pasco WA show customer --Brush asparagus with our Caramelized Onion Sauce and bake hot at 450 degrees for 10-15 minutes.
• From: Charlene, Pasco WA -- Baste shelled shrimp with Caramelized Onion Sauce while on the grill.
• Grill salmon fillets with olive oil on foil. Top with Caramelized Onion Sauce. Plate atop mashed potatoes, drizzled with more sauce. Serve with steamed or grilled vegies.
• Awesome, easy BBQ Ribs , tried and true! Clean fat and membrane from rack of pork ribs as best you can. Place on foil. Sprinkle generously both sides with Hickory Sweet Rub. Seal with foil. Bake 225 degree oven 4 hours. Remove from foil. Cool slightly and cut into pieces as desired. Heat BBQ and spray lightly with cooking spray. BBQ ribs, basting with Caramelized Onion Grilling Sauce, turning occasionally till browned.
• Gone for the day? Try your slowcooker for ribs. Season ribs with Hickory Sweet Rub. Brown ribs in olive oil. Place in slow cooker. Pour Caramelized Onion Grilling Sauce over, turning to coat. Turn cooker on low and cook 6-8 hours or till tender. 
• From Deb M, Spokane Valley, WA: So easy chicken breast. Pat breasts dry. Dip in "Caramelized Onion Grilling Sauce" then roll in Panko or other crumbs. Bake 375 degree oven 20 minutes till done through
• From: Kelly H, Rathdrum ID: Slow cooker. Chicken breasts, jar of sauce, a can of light beer. Cook on low for 6 hours...AMAZING!

HICKORY SWEET RUB AND SEASONING:

Our Hickory Sweet Rub is a little "smokey" and a little "sweet".  Made with sea salt so it brings out the flavors without being to salty.  No artificial color or msg.  Being used as some of the premier restaurants here in the great Northwest.

• Sprinkle on both sides of pork steak, ribs, salmon or any other meat, poultry or fish. Let sit for 1-4 hours, covered in refrigerator.  Grill on BBQ or pan fry on medium heat in olive oil. 
• Rub roast or other meat, fish or poultry with olive oil then sprinkle with rub. 
• Sprinkle over fresh made potato chips or french fries for great BBQ flavor.
• Sprinkle over boxed cheese nip type crackers.  Coats well and tastes great as a snack. (Sampled at our shows like this.
• Barbecue Snack Mix: Combine any Cheese-It or Cheese-Nip flavor crackers (1 small box) with 2 cups small pretzels and 1 cup nuts (peanut, pecans, almonds etc) in a large zipper plastic bag. Drizzle 4 Tablespoons olive or vegetable oil over. Seal bag, gently rolling until everything is coated well. Add 2 Tablespoons Hickory Sweet Rub to bag. Close again and gently roll until evenly coated.
• Use as a popcorn seasoning or a seasoning for your favorite "Chex-Mix" combination.
• Mix with olive oil for a wet-rub for prime rib or pork tenderloin.
• Make pasta salad adding red and green peppers, olives etc. Make a dressing with ranch dressing combined with the Hickory rub.
• Sprinkle under and over skin of turkey before baking.
• Mix into your ground beef before making hamburgers for frying or the grill.
• Lightly coat your favorite nuts with oil, spread on baking sheet, sprinkle with rub and bake 300 degrees till lightly browned. 
• Awesome pork ribs, tried and true! Clean fat and membrane from rack of pork ribs as best you can. Place on foil. Sprinkle generously both sides with Hickory Sweet Rub. Seal with  foil. Bake 225 degree oven 4 hours. Remove from foil. Cool slightly and cut into pieces as desired. Heat BBQ and spray lightly with cooking spray. BBQ ribs, basting with Caramelized Onion Grilling Sauce, turning occasionally till browned.
• Pork Chops or Pork Steak. So simple and delicious! Rinse and remove most visible fat from edges of chops. Pat semi-dry. Sprinkle both sides with Hickory Sweet Rub. Let sit 20-30 minutes. Heat oil in skllet. Pan fry 5-8 minutes on each side depending on thickness, till cooked through. Serve with mashed potatoes and side salad. UMMM! No need for ketchup or any other condiments.
• From Sherry, Pure Heart Soaps, Spokane WA: Delicious Prime Rib Roast Coat room temperature prime rib roast with Hickory Sweet Rub until no more will stick. Bake on rotisserie 3 hours. "The best I've ever had". For oven bake uncovered at 450 degrees the first 15 minutes. Lower oven temp to 325 degrees15 minutes per pound till internal temp reaches 120-125 degrees, basting every 20-30 minutes. Remove and cover with foil for 15-20 minutes before cutting.You can also make a "wet" rub rubbing olive oil over the roast before coating.
• From Customer at Spokane Custer Show: Add Hickory Sweet Rub to sour cream for a great dip. Add "to taste.
• From Judy B, Broken Arrow OK: Rub salmon filets or steaks with olive oil then rub with Hickory Sweet Rub. Grill, turning once. 

PACKAGED DIP MIXES

If you've sampled our dips at one of our "shows" we have used half mayonaise (not salad dressing) and half sour cream as a base for our dips.  You can use lo-fat or no-fat products, but you will notice a difference in the consistency because of so little fat.  You may want to add a little olive oil to make it a little smoother.  Also, you do not have to use a full package in preparation.  If you want a smaller amount, all but the Spinach Dip uses just one slight tablespoon per cup of base.  The Spinach uses two tablespoons per cup of base.  The Ranch, Dill and Bleu Cheese are terriffic thinned with a little milk (or even water) till just pourable for a great salad dressing.

TOASTED ONION & CHIVE DIP MIX:

• Brown 2-3 pound beef roast in heavy pan.  Sprinkle "Toasted Onion & Chive" dip mix on top.  Seal with foil and bake till fork-tender.  Make gravy with drippings, adding flour or cornstarch and water to thicken.
• Meat balls: To 1 pound ground beef add 1 package "Toasted Onion & Chive" dip mix and 1 egg.  Form into balls.  Place in heated skillet, turning till brown and cooked thoroughly.  Great for meat ball sandwiches (especially with a little "Caramelized Onion Grilling and Glazing sauce" instead of ketchup.
• Use "Toasted Onion & Chive" dip mix as a topper for baked potatoes, on for making beef stroganoff.
• "Toasted Onion & Chive" dip mix is great as a dip for pretzels or potato chips.  

GARDEN SPINACH DIP MIX:

• Clam dip: Add "Garden Spinach" to sour cream or cream cheese with mayonnaise.  Mix in drained clams.
• Use "Garden Spinach" as a dip for raw veggies, potato chips or crackers.
• Mix 2 tablespoons "Garden Spinach" dry mix into meatloaf mixture for great added body and taste.
• Veggie Cheese Ball:  Let 1 cup/8ounces cream cheese come to room temperature.  Add 2 tablespoons "Garden Spinach" dip mix. Mix well.  Refrigerate 1 hour.  Sprinkle 2 tablespoons "Garden Spinach" mix on waxed paper.  Roll cheese in mix on waxed paper, forming a ball.  Chill another hour.  Serve with various crackers.

CREAMERY RANCH DRESSING & DIP MIX:

• Fold in sliced cucumbers and onions into prepared "Creamery Ranch Dressing & Dip" mix.  Let set for an hour.   Serve as a side salad.
• Great as a "Creamery Ranch" dip or dressing for baked potatoes, French fries or potato salad.
• Sprinkle dry "Creamery Ranch" mix very lightly over fresh, hot french fries...toss lightly.
• Thin dip with a little milk or water till just pourable for a terriffic salad dressing.

ZESTY DILL DIP & DRESSING:

• Try "Zesty Dill" dip mix as a hot tarter sauce for fish.  Baste fish while baking or frying.
• Top baked potatoes with "Zesty Dill" dip or fold into pasta salad.
• Tuna salad takes on a whole new flavor with "Zesty Dill" dip folded in along with mayonaise.
• Steam broccoli or asparagus.  Fold in "Zesty Dill" dip in place of butter or cheese.  It will melt with the heat from the drained vegies.  It's as good as béarnaise sauce!
• Cheese Ball:  Let 1 cup/8 ounces cream cheese come to room temperature.  Mix in 1 tablespoon "Zesty Dill" mix.  Chill 1 hour.  Sprinkle 1 tablespoon "Zesty Dill" mix on waxed paper.  Roll cheese in dry mix, forming a ball.  Chill another hour.  Serve with wheat thins, etc.
• Thin dip with a little milk or water to just pourable for a great salad dressing.
• From: Louie, Clarkston WA -- Mix dry "Zesty Dill" mix with mayonaise to fill deviled eggs.
• Add to ground beef, approximately 1 tablespoon per pound, before grilling/frying.
• From Lisa, Colville WA: Slice yams in 1/2" pieces. Single layer in glass pan. Sprinkle with dry dill mix and microwave till done. 
• Cut fresh yams in 1/2 inch slices. Place in shallow baking dish, spraying dish with "pam" first. Sprinkle with dry "Zesty Dill" dip mix. Bake 350 degrees till fork tender (20-25 minutes).
• Baked white fish: Sprinkle dry "Zesty Dill" over fish. Bake 350 degrees in pan sprayed with cooking spray, till flaky.
• From Virginia S, Coeur d'Alene ID -- Mix Dill Dip with mayonaise. Fold in tiny salad shrimp. Use on crackers or bread as a great spread. 

CHUNKY BLEU CHEESE DIP & DRESSING MIX:

•  Use "Chunky Bleu Cheese" dip as a dipping sauce for steak, or butterfly and put inside before grilling.
• "Chunky Bleu Cheese" dip is a great vegie dip or thinned with milk makes a wonderful salad dressing.
• Terriffic "Bleu Cheese Burgers". Make thin (1/2" patties, about 4" across). Put spoonful of Bleu Cheese Dip in center. Top with another pattie. Seal edges carefully. Put on hot grill medium. Turn after one side charred brown. Continue cooking till juices run clear. Awesome, juicy burgers. Serve with grilled onions on lightly toasted sour dough bread! (Hint: use a "grill mat" for burgers on the grill and they won't fall through or flare up...and you can grill the onions on the mat).

PREMIUM SAUSAGE SEASONING AND RUB BLENDS

SWEET ITALIAN SAUSAGE BLEND:

• Wonderful mixed with butcher-ground pork. Brown in skillet with a little, or lot, of onion. When browned, add 6 oz tomato paste, 12 oz tomato sauce and water to desired thickness. Add a little sugar or sweetner to take the bite out. Makes a great spagetti sauce, with no artificlal anything. 
• Make patties, browning slightly. Cook through and serve with browned potatoes and a salad for a quick dinner.
• Mix with ground pork, venison, elk, buffalo, turkey or any other ground meat. Make into patties or links. Add a little fat or olive oil if ground meat is to lean.
• Cover roast (pork, beef or whatever) with olive oil. Rub with Sweet Italan Sausage Blend, cover with foil and bake as directed.
• Preheat oven to 375. Quarter and cook potatoes till just done, don't overcook. Brown chicken pieces in olive oil, till skin brown. Transfer to baking dish. Add potatoes. Sprinkle Sweet Italian Sausage Blend over all (1-2 tablespoons, to taste...more adds more heat). Bake 45 minutes, or till done.
• Fried potatoes. Cut potatoes and onions into slices, wedges or whatever shape you like. Heat olive oil in skillet, adding potatoes carefully. Sprinkle with Sweet Italian blend, to taste. Continue frying till nicely brown and tender.
• Italian roasted chicken. Coat roasting chicken with olive oil. Place in oiled baking pan. Sprinkle with Sweet Italian blend (I like a lot). Bake uncovered 2-2 1/2 hours at 325 degrees. About 1 hour into time, add halved or quartered potatoes. Baste all with juices several times for a crispier skin.
• Brush asparagus with olive oil. Sprinkle with Sweet Italian blend. Roast in 375 oven till tender.
• Soak salmon fillets or steaks in Sweet Italian blend. Smoke in smoker till done.
• Meat Balls. Mix half pound each ground pork and ground beef. To 1 TB water add 1-1/2 tsp Sweet Italian Blend, 1/4 tsp garlic powder, 1/4 tsp pepper, 1 TB parmesan cheese and 1 egg. To 1 piece of bread in bowl, pour 2TB milk. Mash with fork till broken up well. Add to meat mixture. Mix well. Heat small amount of oil in skillet. Form meat balls, small or large, depending on your preference. Brown over medium heat, slowly turning or rolling skillet till all sides are cooked well. If you'd like firmer meatballs, delete egg and add bread crumbs without milk.

HOT ITALIAN SAUSAGE BLEND:

• This bold, spicy-hot blend makes great pork or game patties or links. 
• Use as above for a spicier taste in anything.
• See chicken recipe for Sweet Italian above, only substitute Hot Italian Sausage Blend for a "Hot-spicy" dinner!
• Fried potatoes...see recipe for Sweet Italian above, but substitute Hot Italian instead.
• From our Glass maker at the Custer Arts show: Rub Hot Italian Blend into 1-2" thickness red meat. Let sit in the fridge overnite. The longer it sits the better it gets. Slice pieces off as needed and pan fry.

BREAKFAST SAUSAGE BLEND:

• Our breakfast blend has a wonderful sage flavor with just a hint of warmth. Great as breakfast sausage patties or make into links. 
• Try adding maple syrup to your own taste for flavorful maple breakfast sausage.
• Fry into crumbles. When done add eggs, peppers, onions and cheese for a great breakfast goulash.
• See chicken recipe for Sweet Italian above, only substitute Breakfast Sausage Blend.
• From: Gail C., Olympia WA -- Thaw bag of (Costco) boneless, skinless chicken thighs. Grind thighs with breakfast sausage mix (add additional red pepper for extra spicy). Grind twice. Scoop equal sixe patties onto foil lined baking sheet. Flatten to 1/3". Pre-bake at 375 till internal temp reaches 160. Cool and freeze. Reheat in non stick frying pan to thaw and caramelize the outside. Makes great braakfast sandwiches, either over toast or English muffins. Low in fat and no saturated fat.

To send us your "special" recipe for us to add to our above list: email us at orderdesk@cdadressing.com, phone us at 800-687-1462 or write us at P.O. Box 1269  Rathdrum, ID 83858.  To sample our products, see our "events page."