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Sweet Pepper Slaw

Sweet Pepper Reuben or Rachel Sandwich

Sweet Pepper Reuben or Rachel Sandwich

Sweet Pepper Reuben or Rachel Sandwich

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Ingredients

  • 2 slices Rye bread

  • 2 tablespoons Russian dressing

  • 1/4 pound corned beef, thinly sliced or 1/4 lb. thinly sliced turkey

  • 2 to 3 slices Swiss cheese

  • 1/4 – 1/3 cup Mrs. Gerry’s Sweet Pepper Slaw

  • 1 tablespoon butter, softened

Instructions

  1. Place the sliced rye bread on the countertop; spread about 1 tablespoon of Russian dressing over each slice.

  2. Top one of the slices of bread with the corned beef or turkey and Swiss cheese.

  3. Drain the Sweet Pepper Slaw removing any excess moisture. Pile the Sweet Pepper Slaw on the cheese layer and then top with the other slice of bread (Russian dressing side down).

  4. Spread the softened butter over the top and bottom of the sandwich.

  5. Place a heavy skillet or griddle over medium-low heat. Add the sandwich and cook until the bottom is golden brown. Carefully turn it over and cook until the other side has browned and the cheese has melted and sandwich is heated to 165°F.

Serve immediately or maintain 165° to 180°F.

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Fish Tacos

Fish Tacos

Fish Tacos

FishTacos

Fish tacos are increasingly popular! And they can be easy using our refreshing Sweet Pepper Slaw.

Ingredients

  • Mini "street taco" soft tortillas

  • White fish of your choice, fried or baked, seasoned to your liking

  • Mrs. Gerry's Sweet Pepper Slaw

  • Mrs. Gerry's Southwestern Dip, optional

Instructions

  1. Cook fish according to package directions. Flake into pieces.

  2. Place fish in tortilla and top with Sweet Pepper Slaw.

  3. For added spice, top with our Southwestern Dip.

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Sweet Pepper Brat

Sweet Pepper Brat

Sweet Pepper Brat

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Just a boring brat? Not anymore! Add some sweet and sour flavor with our Sweet Pepper Slaw! Take it up a notch by adding in diced jalapeno.

Ingredients

  • Mrs. Gerry's Sweet Pepper Slaw
  • Grilled brats with buns
  • Jalapenos (optional)

Instructions

  1. Heat Sweet Pepper Slaw to 165 to 180 degrees F. Thoroughly drain off dressing.
  2. Serve on top of a grilled brat.
  3. For an added kick, stir in 1-2 small jalapeno peppers, seeded and diced, into a 5 lb. container of Sweet Pepper Slaw. 
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