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Recipes- Gourmet Meals | Prissy's of Vidalia


Grilled Peach Salsa Chicken
4 boneless chicken breast
2 jars (10 oz) of Prissy's Vidalia Onion and Georgia 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.
Sweet Potato Butter and Bacon Dip
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.
Roasted Pork Tenderloin with Fig Sauce
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.
Salmon with Peach Grilling Sauce or Vidalia Onion BBQ Sauce
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 sauce.
Southern Baked Chicken and Spinach Stuffing
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
Fig Preserve Cake

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.
-Edith E. Reynolds, Las Vegas, NV

Marinated Vegetables
Prissy's Garlic Vinaigrette with Olive Oil
Vidalia Onions
Slice each of the above vegetables and layer in serving dish or bowl. Pour Vinaigrette over vegetables. Refrigerate until cool and serve.
Tuna Salad
Prissy's Vidalia Onion and Orange Hot Sauce
Chopped celery
Chopped onions
Mix all of the above ingredients and spread on toasted sour dough bread.
Seafood Salad
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.
Other Uses With Prissy's Products:
  • Use Apricot Jam as a glaze for meats.
  • Pour honey, Crushed Peach Dessert topping or Amaretto Chocolate Topping over frozen yogurt, cheesecake or pound cake.
  • Spread Orange Marmalade over meatloaf for a sweet glaze.
  • Use Prissy's Vidalia Onion and Poppy Seed Dressing instead of BBQ Sauce when grilling meat.
  • Pour Vidalia Onion and Summer Tomato Dressing over meatloaf or add to your meatloaf recipe.
  • Instead of mayonnaise, add Vidalia Onion and Peppercorn Dressing or Creamy Vidalia Onion Dressing to cole slaw, macaroni salad or potato salad.
  • Raspberry Vinaigrette Dressing is wonderful on fruit salad.
  • Vidalia Onion Honey Mustard Dressing makes a delicious dip for fried onion rings.
  • Melt the Vidalia Onion Jelly or Garlic Jelly and use it as a spicy sauce.
  • For all meats, mix the Vidalia Onion Jelly or the Jalapeno Pepper Jelly with mustard for a hot and tangy glaze.
  • Season spaghetti sauce with Garlic Jelly.
  • Serve any of the Prissy's Pepper Jellies with cream cheese and crackers for a delicious appetizer or snack.
  • Use Peach Chutney as a healthy accompaniment to baked or roasted meats.
  • Blend Peach Chutney with ground beef for sweet and sour meatballs.
  • Blend Mint Jelly with marshmallow cream for a delicious fruit dip or parfait mix.
  • Spread Vidalia Onion and Peach Salsa on ham and bake.
  • Add 1/2 tsp. of Vidalia Onion and Peach Hot Sauce to potato salad for a spicy change.
  • Honey Mustard Dipping Sauce is great as a dip for pretzels and chicken fingers.
  • Use Razzy Raspberry Dipping Sauce as a ham glaze.
  • Vidalia Onion Relish is excellent with fish and poultry recipes.
  • Jalapeno Mustard makes a spicy addition to deviled eggs.
  • Add mild Chow Chow to your favorite vegetables, especially peas and corn.


Fruits - Vegetables

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