4 boneless chicken breast
2 jars (10 oz) of Prissy’s Vidalia Onion & Peach Salsa
Place 4 boneless chicken breast in pan and pour the 2 jars of Peach Salsa evenly over the chicken. Let marinate overnight in refrigerator. Grill over medium heat, turning occasionally until done.
1 8 oz. block cream cheese
1 jar of Prissy’s Sweet Potato Butter
1/2 lb. bacon crumbled
1 cup toasted and chopped pecans
2 green onions, chopped
In a medium dish, spread softened cream cheese. Layer about 1/2 jar of the sweet potato, the crumbled bacon, pecans and green onions. That’s it! Serve with chips or crackers.
For tenderloin:
1 20 ounce pork tenderloin, cleaned of skin and halved.
2 tablespoons of canola oil
Fine grain salt and freshly ground pepper
For Sauce:
1 tablespoon of butter
6 tablespoons of Prissy’s Fig Preserves
3 tablespoons of balsamic vinegar
1/3 cup of chicken stock
Preheat oven to 400 degrees. Season the pork with salt and pepper. Heat a large saute pan over medium heat. When hot add the canola oil and the tenderloin. Sear off on all sides 2 minutes per side. Remove from heat and place on a wire rack placed over a cookie sheet. Place in a preheated oven for 25 minutes.
Heat the butter in a medium saute pan until melted. Add fig preserves and heat through. Add the balsamic vinegar and stock to the same pan. Bring the mixture to a boil and simmer for 4 to 5 minutes until the sauce has reduced and thickened.
Remove pork from the oven and allow to rest for 5 minutes. Slice the pork and place on a platter. Pour the fig sauce over and around the pork. Garnish with fresh fig slices, if desired and serve with mashed potatoes and vegetable medley.
1. Brush the salmon on all sides with the olive oil and season with salt and pepper.
2. Place the fish on the grill and cook for about 2 minutes then turn the fish 45 degrees and cook for an additional 2 minutes. Turn the fish over and cook for an additional 2 minutes or until cooked through to the desired degree of doneness.
3. During the last few minutes of cooking, brush the fish with the reserved Peach Grilling Sauce or Vidalia Onion BBQ sauce.
3 Tbsp. pecan flavored syrup (or you can use Maple Syrup)
2 Tbsp. Prissy’s Peach Preserves
1/2 Tsp. Worcestershire sauce
2 bone-in-skin on chicken breasts (1 lb)
1/4 Tsp. salt
4 squares frozen home-style or buttermilk waffles (from 12 oz. bag)
1 Tbsp. butter
1 medium Vidalia Onion chopped (1/2 cup)
1/4 Cup chicken broth
1/2 Tsp. poultry seasoning
1/2 Tsp. chopped fresh sage leaves
1 Tbsp. beaten egg whites
1 Box (9oz.) frozen spinach, thawed, drained (about 1 cup)
1 Tbsp. chopped pecans
1. Heat oven to 350 degrees. Spray 9 in. glass pie plate or 8 in. square pan with no stick cooking spray. In small bowl, mix syrup, preserves, and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.
2. Bake uncovered 40 to 45 minutes. Meantime, toast waffles until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4 inch cubes; set aside. Spray 1-qt. casserole with no stick cooking spray. In 10 inch nonstick skillet, melt butter over medium heat. Add onions, cook and stir about 2 minutes or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat, cool 5 minutes. Stir in egg white and spinach. Spoon stuffing into casserole. Sprinkle pecans over top.
3. 20 minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170 degree) and stuffing is hot. Spoon remaining syrup mixture in pie plate over chicken. Serve chicken with stuffing.
Prep time 35 minutes
Ready in 1 hour
Makes 2 servings
Mix Together:
1 cup of Prissy’s Fig Preserves
1 cup buttermilk
1 tbsp. vanilla
2/3 cup nuts (chopped)
8 oz. raisins (optional)
Mix together:
1 1/2 cup sugar
3 eggs
1 cup olive oil
Sift together:
2 cups flour
1tsp. soda
1 tsp. salt
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
1/2 cloves
After all three stages are done, mix all ingredients together. Bake at 350 degrees in a 10″ tube pan for 1 hr. – 15 min.
-Thanks to Edith E. Reynolds of Las Vegas, NV for this recipe.
Prissy’s Garlic Vinaigrette with Olive Oil
Vidalia Onions
Cucumbers
Tomatoes
Slice each of the above vegetables and layer in serving dish or bowl. Pour Vinaigrette over vegetables. Refrigerate until cool and serve.
Mayonnaise
Prissy’s Vidalia Onion and Orange Hot Sauce
Tuna
Chopped celery
Chopped onions
Mix all of the above ingredients and spread on toasted sour dough bread.
Cooked Shrimp
Red and green peppers diced
Prissy’s Vidalia Onion and Peppercorn Dressing
Chopped scallions
Mix all ingredients and serve with crackers or spread on your favorite bread.