Recipes
 
 
We invite you to try some of our delicious and easy recipes.   Simply click on the specific recipe or browse around by scrolling down the page.  To print an individual recipe, go the bottom of the page and you will find links to these recipes.  We hope you enjoy them. 

Steve and Marialice Seaman
 
 
Recipes
 
 Smoked Mountain Trout Spread
 
3 trout (11 - 12"), smoked 
8 oz. cream cheese 
2 Tbs. ZEST SAUCE 
2 Tbs. THE REAL McCOY MUSTARD SAUCE 
1 tsp. horseradish 
1/8 cup pimento peppers, chopped 
1/2 onion, chopped fine 
 
Smoke trout in your normal way.  We use a couple of apples wood chips and cook for about 2 hours. at 200 degrees.  Do not add any seasonings.  Combine all other ingredients in a mixing bowl: beat at medium speed until blended.  Stir in trout with a spoon.  Cover and chill for about 2 hours or overnight.  Server with crackers.  Makes about 1 1/2 cups.
 
 
 
 Memaw's Squash Burgers 
 
 2 cups summer squash, chopped fine 
1 cup onions, chopped fine 
1 egg, beaten 
1/2 cup + 1 tbs. flour 
THE REAL McCOY MUSTARD SAUCE 
 
Combine squash, onion, egg and flour into patties. Cover the bottom of skillet with cooking oil and heat.  drop patties in and fry about 2 minutes on each side until browned.  Place on bun and top with THE REAL McCOY MUSTARD SAUCE.  Add a slice of tomato and onion to complete this veggies burger.  Fried patties freeze well.  Serves 6. 
Memaw's grandchildren always request squash Burgers when they come to visit her house. 
 
 
 
 Appalachian Mountain Bean Salad 
 
1 can green beans, drained & chopped 
1 can kidney beans, drained 
1 can lima beans, drained 
1 corn corn, drained 
1/4 cup carrots, grated 
1/2 cup celery, chopped 
1/4 cup onions, chopped 
1 cup WILTED LETTUCE DRESSING 
 
Rinse beans and corn with cold water.  Put ingredients in a large jar and add WILTED LETTUCE DRESSING.  Secure jar with a tight fitting lid.  Turn jar upside down part of the time so salad will marinate evenly.  Marinate in refrigerator for 24 hours.  Serve cold.
 
 
 Mason-Dixon Glazed Onions 
 
4 medium onions 
4 tsp. butter (optional) 
4 Tbs.. Mason-Dixon Mix 'N GLAZE 
 
Preheat oven to 350 degrees. Butter baking dish.  Peel and cut slice from root end of onion and discard.  Place one teaspoon of butter (optional) and one Tablespoon of Mason-Dixon 'N GLAZE in each hole allowing some to drizzles over the side.  Cover onions with foil and bake for 60 minutes or until tender. Serves 4.
 
 
 
Two Great Salad Dressings
Zesty Spinach Salad Dressing
 
1/2 cup ZEST SAUCE 
1/2 cup olive oil 
1 Tbs. ketchup 
1/4 cup sugar 
1 tsp. salt 
 
Mix ingredients in a bowl. Serve cold or hot over fresh spinach. 
 
 
The Real McCoy Mustard Dressing
 
1/2 cup THE REAL McCOY MUSTARD SAUCE 
1/2 cup olive oil 
Shake well and pour over your favorite salad.
 
 
 
 Blue Ribbon Mixed Grill 
 
1/2 lb. top sirloin beef strips 
1/2 lb. chicken tenders 
1/2 lb. large shrimp, shelled & deveined 
THE REAL McCOY MUSTARD SAUCE 
APPALACHIAN MOUNTAIN ZEST SAUCE 
 
In separate bowls marinate shrimp and beef in THE REAL McCOY MUSTARD SAUCE and the chicken in ZEST SAUCE 
overnight.  Over a medium hot grill, cook chicken and beef for about 10 minutes.  Cook shrimp for about 4 minutes.  Turn beef, chicken and shrimp occasionally until crusty.  Serve over a bed of rice or pasta.  Alternate cooking method:  Stir fry with heated olive oil in a wok.
 
 
 
 Five Star Baked Potato Topping 
 
1 cup mushrooms, chopped 
1 cup onions, chopped 
1/2 cup green peppers, chopped (optional) 
4 Tbs. olive oil 
6 Tbs. THE REAL McCOY MUSTARD SAUCE 
 
Heat olive oil in a skillet.  Add mushrooms, onions and green peppers.  Sauté for about 8 minutes.  Add the THE REAL McCOY MUSTARD SAUCE  and cook for 1 more minute.  Spoon over baked potatoes.  This topping is also excellent on chicken breast, steak and hamburger.  Also, try adding it to your favorite gravy recipe.  Tops 4 baked potatoes.
 
 
Old Fashioned Wilted Lettuce Salad
 
1/2 lb. leaf lettuce (any variety) 
4. medium radishes, chopped fine 
2 medium onions, chopped (include some tops) 
1 egg, hard boiled & chopped fine 
1/3 cup WILTED LETTUCE DRESSING 
 
Put all ingredients except dressing in a salad bowl.  Heat the dressing in a sauce pan to about 180 degrees.  The hotter you make it the more it will wilt the lettuce.  Toss and mix thoroughly.  Serves 6. 
COLD DRESSING SUGGESTIONS: 
  • Pasta Salad marinate
  • Fresh Summer Relish - Pour over diced tomatoes, cucumbers & onions.
  • Garden Salad with WILTED LETTUCE DRESSING & Blue Cheese croutons.
 
 
Smoked Salmon Spread
 
1 15 oz. can salmon 
8 oz cream cheese 
2 Tbs. THE REAL McCOY MUSTARD SAUCE 
2 Tbs. ZEST SAUCE
1 Tbs. horseradish 
1 tsp. Liquid Smoke 
1/8 cup pimento peppers, chopped 
1/2 cup onion, chopped fine 
 
Soften cream cheese.  Combine all ingredients in a mixing bowl: beat at medium speed until blended.  Cover and chill for about 2 hours or overnight.  Serve with crackers or pumpernickel / rye party bread.  Makes about 1 1/2 cups. Prep. time 15 mins.
 
 
Two Great Dips
Mountain Dip 
 
8 oz. cream cheese, softened 
5 Tbs. THE REAL McCOY MUSTARD SAUCE 
 
Combine ingredients and blend with a mixer.  Refrigerate overnight.  May be served with pretzels, chips or veggies.  Each recipe makes about 1 cup.  Prep. time 15 mins 
 
Zesty Dip
 
8 oz. cream cheese, softened 
5 Tbs. ZEST SAUCE  

Combine ingredients and blend with a mixer.  Refrigerate overnight.  May be served with pretzels, chips or veggies.  Each recipe makes about 1 cup.  Prep. time 15 mins.
 
 
Tortilla Roll-Ups
 
8 oz. cream cheese 
2 Tbs. ZEST SAUCE 
1 cup sharp cheese, shredded 
1 cup diced veggies, your choice (we use tomatoes, green onions, 
   black olives, green peppers, etc.) 
1 package Large Flour Tortillas 
1 cup BLACK BEAN & CORN SALSA 
 
Soften the cream cheese.  Blend all ingredients except SALSA and spread on the tortillas - about 1/4 inch thick to near the edge. Roll the tortillas into a tube and chill one hour or overnight.  Cut when ready to server into 1 inch slices.  Place the SALSA in a bowl center of tray to spoon on roll-ups.  Serves 20. Prep. time 15 mins.
 
 
Excellent (From the Jar) Dips
 
BLACK BEAN CORN SALSA 
  • By Appalachian Mountain Specialty Foods
BLUE SMOKE SALSA 
  • A tomato based semisweet salsa available in Mild, Medium, Hot and Extra Hot versions
WEST'S HOT PEPPER BUTTER 
  • If you like it hot - this ones for you
HONEY with or without the comb 
  • A premium West Virginia wildflower variety by Thistledew Farms.
 
 
Appalachian  Mountain  Pasta Salad
 
1/2 cup onions, chopped 
1/2 cup carrots, chopped 
1/2 cup celery, chopped 
1/2 cup bell pepper, shopped 
3 bad Pasta Shoppe Pasta 
1/2 cup WILTED LETTUCE DRESSING 
 
Boil pasta for 8 minutes and drain.  Have chopped vegetables ready to mix with the hot pasta.  Toss well and pour 1/2 cup WILTED LETTUCE DRESSING over the mixture while it is still hot. 
:Refrigerate overnight. 
Suggestions for additional ingredients: 
Black Beans, Tuna, Turkey or Chicken breast, Ham and / or cheese. Pasta Shop Pasta is available from Appalachian Mountain Specialty Foods in a variety of themes, i.e. Sports, Holidays, Hobbies, etc..  Give us a call.
 
 
The Real McCoy Meatballs
 
1 Package prepared Meatballs 
1 Package Cocktail Wieners 
THE REAL McCOY MUSTARD SAUCE 
Mason-Dixon MIX 'N GLAZE 
 
LOWER FAT METHOD: Put meatballs  and wieners in separate pans.  Toss with THE REAL McCOY MUSTARD SAUCE using enough to boil gently for 20 minutes.   Drain the liquid and discard.  The meat can be frozen at this time if you want to prepare it in advance.  Refrigerate overnight.  When ready to serve, put in pan and add THE REAL McCOY MUSTARD SAUCE & Mason-Dixon MIX 'N GLAZE - enough to coat the meat.  The GLAZE add a tangy sweetness and you may prefer to add it to the meatballs only - your choice.  Bring to simmer for 5 - 10 minutes.  A good " make ahead" item.
 
 
Tortelloni Toss
 
1  9 oz. package of Tortelloni (in frozen or refrigerated section of      the grocery store) 
  1. 1. Toss with ZEST SAUCE
  2. 2. Toss with THE REAL McCOY MUSTARD SAUCE
  3. 3. Mix with BLACK BEAN & CORN SALSA
 
Use any or all of the above ingredients for 3 different dishes.  Toss in a pan, heat and serve.  Prep. time 10 minutes 
Note: We like a torelloni filled with mozzarella and garlic.  Other varieties are good too.
   
 
Cream Pecan Pie
 
1 8 inch Graham Cracker Pie Crust 
3/4 cup PECAN PIE JELLY 
2 - 8 oz. pkg.. Cream Cheese
Soften the cream cheese and mix together with the PECAN PIE JELLY.  Pour into the Graham Cracker Pie Crust.  Chill in the refrigerator several hours or overnight.  Prep. time 8 mins. 

ALTERNATE:  Substitute PEACH / AMARETTO / PECAN JELLY for an equally wonderful pie. 
Both Jellies are available from Appalachian Mountain Specialty Foods.
 
 
Grilled Chicken Tenders
  • Cut strips of white chicken tenders into bite size portions. 
  • Marinate in ZEST SAUCE for 6 to 8 hours
  • Cook in a perforated grill bowl
Makes a wonderful low fat hors d'oeuvre or main dish.
 
 
Zesty Fried Chicken
 
  • Marinate skinless whole chicken pieces in ZEST SAUCE for 6 to 8 hours.
  • Roll in flow and fry using a small amount of cooking oil.
  • Add ZEST SAUCE after frying to suit your taste.
 
 
Turkey Burgers
  • Add a generous amount of ZEST SAUCE to both sides of ground turkey burgers
  • Let stand for 15 minutes.
  • Place on grill and cook well.
  • May also be pan fried.
  You won't believe it's a burger!
 
 
Grilled Kabobs
  • Alternately thread on a skewer chicken breast cubes, pearl onions, squash slices and mushrooms.
  • Blend 1/4 cup melted margarine or butter
  • 3 tsp. ZEST SAUCE 
  • 1 clove garlic - minced
Baste several times while cooking.
 
 
Faux Brisket
  • Select an inexpensive beef cut such as round rump roast - about 2 lbs.
  • Place in a SLOW COOKER on med. or high ( if you have only 2 settings).
  • Combine 1/2 cup water with 1/4 cup ZEST SAUCE and pour over roast.
  • Cook about 6 hours.  Best if well done.
Taste like an expensive brisket.  Venison can be substituted for beef.
 
 
Pulled Pork Barbeque
  • Cook a Boneless Pork Butt using a recipe from your favorite cook book
  • After shredding the roast, add a generous amount of ZEST SAUCE and toss - or just add several dashes to each serving.
 
 
Grilled  Mountain  Trout
  • Place trout on grill that has been sprayed with oil
  • Do not add any flavoring while cooking
  • On medium heat cook for 8 min. each side.
  • Remove skin and add a generous amount of ZEST SAUCE
  • No other seasoning is needed.
HINT: To remove the strong flavor in some fish try soaking about 1 hour in a mixture of ginger and 1/4 cup cooking sherry per fish.
 
 
Ambrosia Turkey
  • Cut slices of 1/2 inch thick deli turkey breast into cubes.
  • Put cubes in a sauce pan and add enough ZEST SAUCE to cover.
  • Bring to a boil and simmer for 5 min. 
  • Include the thickened sauce to serve.
This is a good low fat hors d'oeuvre.
 
 
Gusto Wings
  • Bake wings in a 425 degrees oven for 1 hour. 
  • Put wings in a sauce pan and pour ZEST SAUCE over them.
  • Bring to a boil and simmer for 5 min. 
This is a good "lower fat" way to make great tasting wings.
 
 
"The Best" Bloody Mary
 
10 oz Glass
Large Quantity
  • 3 or 4 tsp ZEST SAUCE
  • 1/2 tsp Horseradish
  • 1 or 2 tsp Lime Juice
  • Fill with Tomato Juice
  • 3/4 cup ZEST SAUCE
  • 2 tps. Horseradish
  • 3 tbs. Lime Juice
  • 46 oz. can Tomato Juice
            Excess may be stored in the refrigerator for 2 or 3 weeks.
 
Fresh Bread & Butter Pickles
1 25 oz. bottle of PICKLING BRINE (All Purpose)
2 Large or 3 Medium Cucumbers, sliced thin
1 Medium Onion, sliced
½ Red or Green Bell Pepper, sliced or diced
3 Pint jars and lids
Wash all vegetables well. Slice them thin and pack
tightly in clean jars. Pour PICKLING BRINE in a pan
and bring to a rolling boil. Pour over packed vegetables
and cover tightly with a lid. Let cool and refrigerate
for 3 or 4 days to cure. KEEP REFRIGERATED
UNTIL ALL USED. If you plan to label the jars-do it
before refrigerating them.
 
 
Fresh Relish
Using our FRESH BREAD & BUTTER PICKLE recipe,
grind the vegetables in a food processor to a relish
consistency. Pack in clean jars. Pour PICKLING
BRINE in a pan and bring to a rolling boil. Pour over
vegetables and cover tightly with a lid. Let cool and
refrigerate for 3 or 4 days to cure. KEEP REFRIGERATED
UNTIL ALL USED. If you plan to label the jars-do it
before refrigerating them.
 
 
Fresh Spicy Cabbage Salad
Shred cabbage, dice onions and peppers (your choice),
and pack tightly in clean jars. Add 1 tsp. Red Pepper
flakes to each jar (more if you like it hotter). Pour PICKLING BRINE in a pan and bring to a rolling boil. Pour over packed cabbage and cover tightly with a lid. Let cool & refrigerate.
Try it in 3 or 4 days. KEEP REFRIGERATED UNTIL ALL USED.
 
 
Green Bean & Corn Salad
THIS RECIPE IS FOR MAKING 1 PINT.
3/4 cup canned green beans*, drained
3/4 cup canned whole corn*, drained
1/4 cup onions, chopped
1/4 cup red bell pepper, chopped
*If using fresh green beans and corn, parboil in water for
3 minutes and drain. Then pack in jars.
After mixing these vegetables together, pack in clean jars
to about ¾ inch from the top. Pour PICKLING BRINE in a
pan and bring to a rolling boil. Pour over packed vegetables
and cover tightly with a lid. Let cool & refrigerate. Try it
in 3 or 4 days. KEEP REFRIGERATED UNTIL ALL USED.
 
 
You Pick the Veggie Salad
THIS RECIPE IS FOR MAKING 1 PINT.
1 ½ cup Any combination of your favorite vegetables*
such as squash, beets, cauliflower, broccoli,
brussels sprouts & okra.
1/4 cup onions, chopped
1/4 cup red bell pepper, chopped
*If using fresh vegetables, parboil in water for
3 minutes and drain. Then pack in jars.
 
To print individual recipes, click on the name of the recipe you want.
 
 
Appalachian Mountain Specialty Foods | About Our Products |
Shopping Cart | Recipes | Nutrition Information | Calendar  | Recipe Board |
Directory of Related Links  | Seminar and Events | 
 
For information or questions feel free to call us at 1-800-659-9998
Email us at zestsauce@yahoo.com