Recipes
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  Nancy’s Favorite Breakfast Salad

  • 2 Tb dried Cranberries
  • 2 Tb dried Apricots or Prunes, diced
  • 1 Tb sliced Almonds
  • 1 Tb brown sugar
  • 1 Tb ground Flax seeds or Bran
  • Sprinkle of Cinnamon
  • 1/2 Pink Lady apple, diced
  • 3 oz Nancy’s OG Vanilla or plain Yogurt
Fold all ingredients together and enjoy one of the best ways to start your day. Or, you can blend just the dry ingredients the night before and add the apple and yogurt in the morning, if you’re pressed for time.

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  Great Grandma Kesey’s Cottage Cheesecake

Preheat oven to 350 degrees

Crust:

  • 1 1/3 C graham cracker crumbs
  • 1/3 C brown sugar, packed
  • 1/2 tsp. cinnamon
  • 1/2 C melted butter
Filling:
  • 16 oz. Nancy’s Lowfat Cottage Cheese
  • 2 large eggs
  • 2 Tbs. Nancy’s Cream Cheese (optional)
  • 2/3 C. brown sugar
  • 1/2 tsp. vanilla
  • 2 tsp. fresh ginger, grated or finely chopped
Topping:
  • 1/2 C. Nancy’s Sour Cream
  • 1/2 C. Nancy’s Nonfat Yogurt
  • 2 Tbs. sugar
  • 1/3 C. chopped crystallized ginger
For the crust:
Place graham crackers in a plastic bag. Use a large, heavy spoon or rolling pin and smash crackers into crumbs. Mix above ingredients and press into a 10 inch pie pan. For the filling:
Blend the filling ingredients in a food processor or blender until very smooth. Pour into the crumb lined pan and bake for about 40 minutes. Cake should still be slightly jiggly in the center. Cool for about 20 minutes. Mix the sour cream, yogurt and sugar. Spread on cheesecake and sprinkle top with the crystallized ginger. Chill.

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  Orange Creamcicle Smoothie

  • 1 1/2 C Nancy’s Organic Nonfat Vanilla Yogurt
  • 1/4 C cup orange juice concentrate
  • 1 banana
  • 1/8 tsp cinnamon
Blend ingredients until smooth and serve with a wedge of orange. Makes two eight-ounce servings.

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  Cream Cheese and Parmesan Sformato (flan)

Serves 6, 4-ounce servings

  • 2 Tbs. unsalted butter
  • 2 Tbs. flour
  • 2/3 C. milk, warmed
  • 3 large eggs
  • 3-4 ounces Parmigiano-Reggiano cheese, freshly grated
  • 2/3 C. Nancy’s Cultured Cream Cheese
  • 2 C. wild mushrooms, coarsely chopped
  • salt + pepper
  • boiling water
Preheat oven to 375 degrees

Butter 6, 4-ounce ramekins or custard cups. Chill in the refrigerator just until the butter is cold. Butter the ramekins again to ensure easy unmolding. Bring water to a simmer for the water bath.

Prepare béchamel sauce:

Melt butter in a small saucepan. Add flour and stir over low heat for a minute or two. Remove from heat and whisk in warm milk. Return to medium heat and bring to a boil, whisking all along until mixture thickens. Remove from heat.

Place béchamel in food processor. Add cheeses and process until smooth. Add eggs, salt and pepper and process again until smooth.

Divide the mixture among the ramekins. Put the ramekins in baking dish or roasting pan and pour in enough simmering water to reach about 2/3 up the sides of the ramekins. Cover baking dish with aluminum foil and bake until just set, about 15 minutes (or until knife inserted in center comes out clean).

While flans are baking, lightly sauté mushrooms and set aside.

When flans are done, let rest for two minutes. Run a knife around the sides of the ramekins and tap the sides and bottoms to loosen the flans. Unmold them onto appetizer plates. Serve garnished with the sautéed mushrooms.

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  Beer Can Chicken

  • 1 (15 oz) bottle of Homestyle ™ BBQ Sauce
  • Cajun Seasoning (to taste)
  • 1 can of inexpensive beer (or favorite soda)
  • 1 (3-4 pound) Whole Coleman’s Chicken
Preparation
Begin by removing and discarding the chicken neck and giblets. Rinse the chicken, inside and out, and pat dry. Mix half a can of beer with the barbeque sauce and Cajun seasoning. Pour the mixture over the chicken. Place the half-full can of beer in the chicken cavity in such a way as to allow it to sit upright.

Cooking Instructions
Grill on a medium high heat, or approximately 350 degrees. Position the chicken so that it is not directly above a burner or the hottest coals. With the grill cover on, cook for about an hour and a quarter, or until the internal temperature reaches 170-175 degrees.

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  Rotisserie Style Chicken

  • Dry Rub Jamaican Jerk Seasoning
  • 1 (3-4 pound) Whole Coleman’s Chicken
  • Rotisserie for your oven or grill
Preparation
Begin by removing and discarding the chicken neck and giblets. Rinse the chicken, inside and out, and pat dry. Pull the chicken wings behind its back and tie off its legs. Coat in Jamaican Jerk Seasoning and place on rotisserie.

Cooking Instructions
Grill on a medium high heat, or approximately 350 degrees. With the grill cover on, cook for about an hour and a quarter, or until the internal temperature reaches 170-175 degrees.

We have a wide array of seasoning and marinade choices, so please feel free to mix and match to your specific taste! Remember, always sanitize any surface or implement that comes in to contact with raw meat. Meat thermometers, skewers, and all of the other grilling accoutrements are available at the Common Market as well. Please feel free to contact the meat department with any questions.

As always, we suggest that you consult your owner’s manual for safety instructions.

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