Recipes from ICC Global Trade

• Appetizer - Salsa “Pizza” Dip

  This dip looks like a pizza and tastes like salsa paradise!

  Ingredients

  • 1 (8 oz.) package of cream cheese, softened
  • 1/3 cup mayonnaise
  • 1 dash of garlic salt
  • 1 (12 oz.) jar of Lancaster Fresh salsa (any variety)
  • Grated cheese, chopped onions, black olives, chopped tomatoes (add to taste)

  Directions

  1. Mix the cream cheese with the mayonnaise and a dash of garlic salt and spread the mixture over a large plate. Cover the cream cheese base with the salsa within 1 inch of the edges.
  2. Sprinkle the additional ingredients on top. Serve with tortilla chips.

• Appetizer - Very Red Beet Salad

  Pickled, sweet and soooo good to eat!

  Ingredients

  • 1 (32 oz.) jar of Pickled Sweet Baby Beets, drained and sliced
  • ½ small red onion, sliced thin
  • ½ stalk celery, diced
  • 1 cup finely shredded red cabbage
  • 2 scallions, chopped fine
  • ¼ cup Chef Tim's Sweet Balsamic Vinaigrette
  • ¼ cup Seedless Red Raspberry Jam

  Directions

  1. Combine all ingredients in a large bowl. Keep Refrigerated.

• Appetizer - Tex Mex Tart

  Spicy, sweet and a unique way to use a pie crust.

  Ingredients

  • 1 refrigerated pie crust, softened
  • 6 oz. (1 ½ cups) shredded Colby-Monterey Jack cheese blend
  • ½ cup roasted sweet peppers, drained and finely chopped
  • ½ cup mayonnaise
  • 1 (4.5 oz.) can chopped green chiles, drained
  • 1 dash (or to taste) Stone Red Hot Sauce
  • ¼ cup chopped fresh cilantro

  Directions

  1. Place the pie crust on an ungreased baking sheet and press down flat.
  2. In a medium bowl, combine cheese, sweet peppers, hot sauce, mayonnaise and green chiles. Mix well.
  3. Spread the mixture over the crust within 1 inch of edge.
  4. Fold and flute the edges of the crust over the filling to form a border.
  5. Bake at 375º F for 25-35 minutes or until crust is golden brown. Sprinkle with cilantro. Let stand for 10 minutes. Cut into wedges and serve warm.

  Makes 16 servings.

• Appetizer - Pizza Deviled Eggs

  A tasty twist on classic deviled eggs.

  Ingredients

  • 1 quart jar of Jake & Amos Pickled Eggs
  • 1 package of Chicago Style Pizza Dip, prepared according to package instructions
  • 1 tsp. Stone Red Hot Sauce, or to taste
  • ½ cup fresh chopped parsley

  Directions

  1. Drain the pickled eggs and cut lengthwise.
  2. Scoop out the yolks and mash them in a bowl. Add ¾ cup – 1 cup prepared dip mix and combine well.
  3. Spoon mixture into egg white halves or pipe on with a pastry bag. Refrigerate for a few hours for the flavors to blend.
  4. Sprinkle with parsley to garnish. Use leftover dip mix with corn chips, broiled over garlic bread or mixed into mashed potatoes... Yum!

  Makes 10 servings.

• Appetizer - Italian Potato Salad

  Simple and full of flavor!

  Ingredients

  • 5 red skin potatoes, boiled until soft and cut into bite-sized pieces
  • ½ red onion, finely chopped
  • 1 cup mayonnaise
  • ½ cup Jake & Amos pimento stuffed olives, halved lengthwise (reserve ¼ cup of the olive juice)
  • ¼ cup Jake & Amos Sweet & Hot Pepper Strips, chopped
  • ½ tsp. dried or fresh dill
  • Salt & pepper, to taste
  • 1 tbsp. Stone Red Hot Sauce
  • 1 tsp. garlic powder

  Directions

  1. While still warm, mix potatoes in a large bowl with the other ingredients. Taste and adjust seasoning if desired. Keep refrigerated.

• Appetizer - Cranberry Apricot Baked Brie

  Creamy, gooey brie cheese pairs perfectly with fruity spreads.

  Ingredients

  • 1 wheel of brie cheese
  • 1 jar of Cranberry Relish
  • 1 cup Apricot Jam

  Directions

  1. Slice the top of the rhind off the brie and place the wheel on an oven-proof serving platter.
  2. Spread a layer of the Cranberry Relish over top. Place the sliced rhind over top and spread with a layer of Apricot Jam.
  3. Bake at 350º F for 8-10 minutes, until cheese is soft and warm. Serve with crackers.

• Appetizer - Festive Ham & Asparagus Rolls

  Pickled asparagus makes this dish a tangy, delicious appetizer.

  Ingredients

  • 1 (16 oz.) jars of Pickled Asparagus, drained (save the liquid for a great salad dressing or marinade!)
  • 1 lb. deli honey ham slices
  • ½ cup Cranberry Relish
  • ¼ cup Hot Horseradish Mustard
  • 4 oz. sharp cheddar cheese

  Directions

  1. Cut asparagus spears in 1 ½ inch – 2 inch pieces.
  2. Roll 2 pieces of asparagus in a slice of ham, leaving both ends of the asparagus exposed. Repeat until you run out of asparagus and/or ham.
  3. Combine Cranberry Relish & Hot Horseradish Mustard together. Drizzle the sauce over the rolls and top with a small slice of cheddar.
  4. Place rolled asparagus on a greased baking sheet and bake at 350º F for 15 minutes or until hot.

• Appetizer - Festive Sausage Appetizer

  Sweet, tangy & savory – a perfect Thanksgiving appetizer!

  Ingredients

  • 1 lb. smoked sausage or kielbasa, cut into slices
  • 1 cup Cranberry Relish
  • ½ cup Hot Horseradish Mustard

  Directions

  1. In a skillet, brown both sides of the sausage slices.
  2. Combine the Cranberry Relish and Hot Horseradish Mustard in a sauce pan and heat until warm.
  3. Use toothpicks to dip the sausage rounds into the warm sauce.

• Appetizer - Cocktail Meatball Sauces

  Mix and pour these sauces over homemade or store-bought meatballs for a spin on a classic party appetizer.

  Spicy Apple Butter BBQ Meatballs

  Ingredients

  • 1 (18 oz.) jar of Apple Butter BBQ Sauce
  • 1 (5 oz.) jar of Stone Red Hot Sauce

  Sweet & Savory Cranberry Meatballs

  Ingredients

  • 1 jar of Cranberry Relish
  • 1 jar of Hot & Sweet Pepper Relish

  Soy & Sesame Meatballs

  Ingredients

  • 1 bottle of Soy & Sesame Seed Meat Marinade
  • Sesame seeds for garnishing

  Hot & Sweet Blackberry Meatballs

  Ingredients

  • 1 jar of No Sugar Added Blackberry Jam
  • 1 jar of Hot Horseradish Mustard

• Appetizer - Seven Layer Salsa Salad

  A great appetizer or unique vegetable side dish!

  Ingredients

  • ¼ cup sliced olives
  • ½ green onion, minced
  • 1 small tomato, minced
  • 1 (16 oz.) container of sour cream
  • 1 (16 oz.) jar of Mild, Medium or Hot Salsa
  • 2 cups shredded cheddar

  1. Layer all ingredients in given order in a large glass casserole dish.
  2. Serve immediately with tortilla chips or cover and refrigerate for later.

• Appetizer - Barn Raisin' Buffalo Chicken Dip

  A perfect appetizer for parties and events! Serve with corn chips and celery to dip.

  Ingredients

  • 6 boneless, skinless chicken breasts
  • 1 (10 oz.) bottle Barn Raisin' Wing Sauce
  • 1 (8 oz.) package cream cheese, softened
  • 1 (16 oz.) bottle of bleu cheese dressing

  1. Bake the chicken in an oven at 350º F for 45 min. - 1 hr. or in a crock pot on high heat for 2-3 hours. Pull the meat of cooked chicken breasts apart with a fork and shred thoroughly.
  2. Mix the softened cream cheese, bleu cheese dressing and Barn Raisin' Wing Sauce together in a sauce pan over medium heat. Stir until the mixture well-blended.
  3. Combine the sauce mixture with the chicken and stir until fully combined. Transfer the dip to a a crock pot to keep warm or serve immediately.

  Makes 10-15 servings.