Recipes
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Ingredients
3 eggs
3 tablespoon milk
2 cups sugar
1/4cup flour
3/4tsp nutmeg
4 cups diced rhubarb
1 tablespoon butter
2 crust pie crust
Directions
Preheat oven to 400 degrees
- Beat eggs slightly with milk.
- Mix sugar, flour and nutmeg, stir into egg mixture.
- Stir in cut up rhubarb
- Pour into 9” pie pan, dot with butter. Cover with a lattice top. Brush with water or milk and dust with cinnamon/sugar.
- Bake in oven 50 to 60 minutes, cover edges with foil last 20 to 30 minutes if it seems to be getting to dark.
Tags: Baking, Breakfast, Nostalgia Farms, Pie, Quiche, Rhubarb
Here’s a baked version of the popular stuffed pepper usually served breaded and fried. It features Mrs. Wages Jalapeno Salsa mixed with corn, chicken and pepper jack cheese and then stuff the mixture into the milder pablano pepper.
Ingredients:
1 pound, ground chicken meat
1 pound (fresh/frozen) corn
1/2 cup, diced red pepper (small)
1/2 cup, diced yellow onion (small)
1 lb, grated pepper jack cheese
6 (each) Pablano peppers
1 pkg, Mrs. Wages Classic Jalapeno Salsa Mix
4 ounces, Vegetable oil
Salt (to taste)
Pepper black (to taste)
Preparation:
- In to separate pans pour the 2 ounces of oil in each and bring up to high heat.
- Sear the chicken meat in one pan until golden brown and cooked through.
- At the same time sear the corn, red peppers and onion until starting to brown.
- Combine the two pans together into a large bowl then add ¾ the pepper jack cheese and blend together.
- Set aside to cool.
- Blister then peel and deseed the pablano peppers with a small slit in the side.
- Stuff the peppers with the cooled filling and lay onto an oven safe tray.
- Top each with a pinch of the remaining pepper jack cheese bake in a preheated 400-degree oven until hot through and cheese starts to brown.
- Serve with an enchilada sauce.
Yield: 6-8 peppers depending on size.
Tags: Chicken, Food Trends, Jalapeno, Mrs. Wages, Pablano Pepper, Pepper, Pepper Jack Cheese, Salsa
This is a delicious creamy, cheesy side dish that complements the bitterness of the seared pork seasonings.
Ingredients:
2 (each) Pork Tenderloins
2 pkgs of Mrs. Wages Chipotle and Garlic Salsa Mix
1 cup, corn meal
2 cups, chicken stock
2 cups, heavy cream
4 ounces, butter
1 cup, shredded cheddar cheese
Preparation: Pork Tenderloin
- Clean and strip the silver skin from the pork tenderloins.
- Cut into 6 ounce portions
- Crust the pork tenderloins with the one pack of the Mrs. Wages Chipotle and Garlic Salsa Mix.
- In a heavy bottomed pan sear the loins on high heat to blacken on all sides.
- Place into an oven safe pan and finish cooking in a preheated 350-degree oven to desired temperature. (Recommended pull at 120º and bench rest to finish)
Preparation: Polenta
- In a heavy bottomed saucepan pour the chicken stock and bring to a boil.
- Whisk in the corn meal until the stock is completely absorbed and the meal forms dough.
- Add the heavy cream, Chipotle garlic pack and the cheddar cheese and whisk together until fully incorporated.
- Set aside until needed.
- When Pork is finished, whisk in the butter to help cream the polenta, if it is to tight then add additional hot water to loosen.
Yield: 6 to 8 portions.
Note: Polenta can be prepared ahead of time and held hot. If it thickens, slowly add chicken stock to desired consistency.
Tags: Cheddar Cheese, Chile, Chili, Chipotle, Food Trends, Mrs. Wages, New Flavors, Polenta, Pork, Salsa
This is a flavorful hot dish that tastes like chicken nachos but is served on penne pasta instead of corn chips.
Ingredients:
1 pound, diced chicken meat
2 cups, diced yellow onion
2 cups, diced tomato
1/2 cup, sliced black olives
1 cup, pickled jalapeno slices
2 pkgs, Mrs. Wages Classic Salsa
1 cup, white Wine
10 ounces, olive oil
3 lbs, (cooked) penne pasta
Preparation:
- Separate the olive oil, ½ cup for the finish of the dish.
- Sauté the diced chicken meat in 2 ounces of the olive oil on high heat until it starts to brown and is cooked through.
- Add the onion, jalapeno, tomatoes and the black olives and bring back to high heat.
- Deglaze the pan with the cup of white wine then add the Mrs. Wages Classic Salsa Mix and the rest of the olive oil and toss until evenly blended.
- Add the cooked pasta and toss together then season with a little salt and pepper if needed.
Yield: 8 to 10 servings.
Tags: Chicken, Food Trends, Jalapeno, Mrs. Wages, Olives, Pasta, Penne Pasta, Pepper, Peppers, Recipe
A new twist on a game-day tradition: fresh tomatoes, peppers and onions mixed with Mrs. Wages Classic Hot Salsa mix
It’s easy to make fresh salsa with Mrs. Wages Salsa Mix. Ten minutes of effort in the kitchen is all it takes to yield hours of compliments at the dinner party or at your next party!
Ingredients:
6 pounds fresh tomatoes (approximately)
1 pouch (4 ounces)
Mrs. Wages Salsa Mix
1/2 cup distilled white vinegar
Preparation:
- Wash tomatoes. Scald 3 minutes in boiling water. Dip into cold water.
- Cut out cores. Remove skins. Chop tomatoes coarsely.
- If fresh tomatoes are not available, use home-canned or commercially canned tomatoes.
- Drain liquid off. You will need 5 pints of tomatoes chopped into coarse pieces. Put tomatoes into a 5-quart saucepan.
- Add salsa mix and vinegar. Bring to a boil, stirring occasionally.
- Reduce heat and simmer 10 minutes. Stir occasionally. Salsa is ready to serve or to can or freeze.
Yield: 5 pints
Tags: Easy-to-make, Instant, Mrs. Wages, Recipe, Salsa, Spicy, Tomatoes
