Old Goat Chili Dip

  • 15 oz can refried beans
  • 1 c fat free sour cream
  • 1 c your favorite Old Goat Fruit Salsa
  • 1 lb – lean ground beef or turkey
  • 1 pkg – Taco seasoning
  • 1-2 c Colby/Monterey jack cheese
  • shredded lettuce
  • chopped tomatoes
  • 1 lg bag of chips

Brown ground beef or turkey in pan with the package of taco seasoning, drain well. In a 13x 9 baking dish layer refried beans, ground beef/turkey, Old Goat Fruit Salsa, sour cream, shredded lettuce, chopped tomatoes and cheese. Open your favorite chips and start dipping!

Pork Chops a la Violet

  • 4-6 center cut pork chops
  • Miss Violet’s Tomato-Basil Jam
  • Seasoned bread crumbs
  • Water

Moisten pork chops with water and then coat with bread crumbs. Place in a 13 x 9 baking pan. Bake uncovered for 30 minutes at 400 degrees. Remove from oven, slather chops with Miss Violet’s Tomato-Basil Jam, cover, and continue baking for another 30 minutes or until completely cooked. Always cook meat thoroughly. Serve with a fresh green salad and roasted potatoes.

Mexicali Chicken

4 boneless, skinless chicken breasts
1 cup seasoned bread crumbs
1/2 cup chopped green onions (scallions)
1 cup your favorite Old Goat Salsa
1 cup fat free shredded cheddar

Coat chicken breast in bread crumbs, place in 8in square glass baking dish. Bake for 15 minutes at 400 degrees.. Top with Old Goat Salsa, chopped green onions and shredded cheddar cheese, bake another 15 minutes or until thoroughly cooked. Enjoy with pasta or rice!

Meatloaf Old Goat Style

1 lb lean ground Beef or ground Turkey
1 large egg
1/2 cup seasoned bread crumbs
1/2 cup parmesan/romano cheese
1/3 cup Violet’s Tomato-Basil Jam or your favorite style of Old Goat Fruit Salsa
1 medium onion (if using the Tomato-Basil Jam)

Mix all ingredients together. Place in a loaf pan. Bake at 350 degrees for 60-70 minutes. Top with Tomato-Basil Jam.

Violet’s Amazing Pork Roast

3-4 lb, pork roast
1 lemon, sliced
1 vidalia onion slices
12 oz jar Violet’s Tomato-Basil Jam

Place roast in a roasting pan. Fat side up. Stack 1 lemon slice on top of 1 onion slice. Take the pair of slices and put on top of roast securing with a toothpick. Repeat until roast is covered with slices. Slather on Violet’s Tomato-Basil Jam and roast at 350 degrees until a meat thermometer reads 170 degrees. Add more jam if necessary. Let rest for 10 minutes. Carve and Enjoy !

Remember to always cook meat thoroughly!

Fiesta Potatoes

3 medium sweet potatoes , sliced or cubed
3 medium red potatoes, sliced or cubed
1 medium Vidalia onion, chopped
1 sweet red pepper, chopped
¼ cup your favorite Old Goat Salsa
2 tlb. Extra virgin olive oil
salt & pepper to taste

In a large skillet sauté the potatoes, onions and peppers in the olive oil, until fork tender and some are slightly browned. Add salsa and cook until heated thru. Makes a great side for our Meatloaf-Old Goat Style and a fresh green salad!!

Sweet Potato Salad Ole`

2 lbs red potatoes or fingerling (swedish peanut or red banana), cooked, cubed
1 lb sweet potatoes. cooked, cubed
1/3 cup fat free mayo
1/4 cup plain yoghurt
1/4 cup your favorite Old Goat Salsa
1 celery rib, chopped
1/4 cup red onion, chopped
1/4 cup red & green pepper, chopped
1/4 cup shredded fat free colby, monteray or cheddar cheese

In a large bowl combine, potatoes, celery, onion, and peppers. In a small bowl, mix together the mayo, yoghurt and salsa. Add ingredients in the small bowl to the large bowl and mix until well coated. Season with salt & pepper to taste. Refrigerate for at least 1 hour to blend flavors.

Tomato Basil Baked Tofu
by Laura Frisk

1/2 cup Miss Violet’s Tomato-Basil Jam
1 Tbl. Tamari
1 lb, tofu, extra firm, sliced

Mix Jam and tamari together. Place sliced tofu in a bowl, smother with jam & tamari mixture, let marinate 1 hour. When ready bake at 375 degrees for 1 hour. Let stand for 1/2 hour to cool (Tofu softens when baked, then firms up nicely when cooled). Yummy!

Grandma Tucker’s Sour Cream Sheet Cookies

1 cup brown sugar
1 cup nuts, chopped
1 cup butter/margarine
1 ½ cups flour
1 egg
¼ tsp cloves
1 cup sour cream
¼ tsp salt
1 cup white corn syrup
1 tsp baking soda
1 cup raisins
2 tsp cinnamon
1 tsp vanilla

Cream sugar & butter; add egg & beat well. Add sour cream, beat until creamy. Add corn syrup, raisins and nuts. Mix the spices, baking soda & salt into flour. Add flour mix & stir in vanilla. Spread on greased cookie sheet. Bake at 400 degrees, 30 minutes or until done. When cool spread with thin white icing. Cut into 2 ½ inch squares. Chocolate chips may be used instead of nuts and raisins. (This cookie was always in the cookie jar at Grandma’s house!)