A Taste of Pennsylvania Cookbook

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WEIS DAYKettle StyleJambalayapresented by Karen MooreFood Service Specialist and Prepared Foods Technician,Weis MarketsPrep Time: 20 minutesYields: 6–8 servingsPull chicken and remove all bones. Placechicken in soup pot.Melt butter in skillet and sauté pepper,onion, and celery for 5 minutes. Addsausage slices to brown. Add garlic, CajunSpice Blend, thyme and oregano to skilletand cook another 2 minutes. Transfermixture to soup pot. Add chicken brothto cover ingredients. Bring to a boil, thenreduce heat to medium.Add package of unflavored gelatin to ½ cuphot water and stir to dissolve. Add gelatinmixture to soup pot and stir again. Addundrained tomatoes and stir to mix. Putcover on soup pot and reduce heat to low.Cook for 1 hour.Remove lid after 1 hour and add crushedred pepper, shrimp, and rice.Put cover on soup pot and set to medium.Cook an additional ½ hour. Shrimp shouldbe pink, and rice should be cooked.Ladle into large soup bowls or crocks.Garnish with chopped parsley. Serve withslices of Toasted Sweet Pepper Baguette(recipe follows).DAIRYSPOT.COM HEALTHY TIPBe ahead of the game. Cut up batchesof veggies like bell peppers, onion,carrots and broccoli. Pre-package themfor later in the week when time is tight,then enjoy them on a quick salad.Approximately 1.5 lb. whiteand dark chicken meatpulled from one Weis DeliRotisserie Chicken2 Tbsp. butter1 green bell pepper, diced in1⁄2-inch pieces1 large Mayan or othersweet onion, diced in 1 ⁄2-inchpieces3⁄4 cup celery, diced in 1 ⁄4-inchpieces1 lb. smoked sausage, cutinto 2-inch slices3 garlic cloves, cracked withthe blade of a chef knife andfinely chopped1 Tbsp. Cajun Spice Blend1 tsp. dried thyme1 tsp. dried oregano3 cups chicken broth1 pkg. Knox unflavoredgelatinOne 28-oz. can dicedtomatoes, undrained1⁄2 tsp. crushed red pepper(omit if you like less spice)3⁄4 lb. peeled and deveinedextra large raw shrimp1 3 ⁄4 cups converted riceGARNISH:Chopped parsley to garnishWINE PAIRING Benigna’s Creek Traminette31
WEIS DAYToasted SweetPepper Baguetteand Sweet Pepper Compound ButterSWEET PEPPERCOMPOUND BUTTER:2 sticks (8 oz.) butter, roomtemperature2 Delallo Pepperazzi RoastedRed Peppers, drained androughly chopped3 Delallo PepperazziTri-Colored Peppers, drainedand roughly chopped1 pinch kosher or sea saltFreshly cracked black pepperto tasteASSEMBLY:1 Bakery Fresh BaguetteLoaf, sliced in halflengthwiseStella Shredded ParmesanCheeseSweet Pepper Compound ButterSoften butter to room temperature. Putbutter and drained peppers in mixing bowl.Using a mixer, beat peppers, salt, blackpepper and butter together at low speeduntil thoroughly mixed. Do not whip.Cover bowl and chill until use.AssemblySlice baguette lengthwise and place oncookie sheet. Spread pepper butter evenlyon bread, covering top with a thin, evenlayer. Sprinkle top of buttered bread withshredded Parmesan cheese. Place cookiesheet of bread under broiler of oven andtoast to golden brown.Cut pieces to serve with Jambalaya(previous recipe).32
Page 2 and 3: 2013 Recipe BookContentsMUSHROOM DA
Page 6 and 7: MUSHROOM DAYMushroom Duxellefor Pas
Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
Page 20 and 21: VEGETABLE DAYTony’s Giambotte(Gra
Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
Page 24 and 25: VEGETABLE DAYcontinued from previou
Page 26 and 27: VEGETABLE DAYcontinued from previou
Page 30 and 31: WEIS DAYComfort Food Makeoverfeatur
Page 32 and 33: WEIS DAYWild Mushroom and &Gruyere
Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
Page 40 and 41: PORK DAYSautéed Medallions of Pork
Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
Page 50: PORK DAYBabunya’sPork Chop Milane
Page 55 and 56: BEEF & VEAL DAYcontinued from previ
Page 57 and 58: BEEF & VEAL DAYcontinued from previ
Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
Page 64 and 65: APPLE DAYFried AppleBread Puddingpr
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Page 72 and 73: Caramelized Brussel Sproutsand Appl
Page 78 and 79: Mozzarella-RicottaFlatbread3-EVERY-
Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
Page 82: SpecialtyCrops Day
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SPECIALTY CROPS DAYFresh Pennsylvan
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SUPPLEMENTAL RECIPEScontinued from
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SUPPLEMENTAL RECIPESBaked Apples wi
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A Taste of Pennsylvania Cookbook

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