Ingredients:
2 c.    cilantro
¼ c.    mint
1     jalapeño
6     cloves of garlic (peeled)
1 c.    Shirley J Universal Sauce
4 c.    water

Directions:
Using a kitchen blender or stick blender, blend the cilantro, mint, jalapeño, garlic and one cup of the water until smooth. In a saucepan add the Shirley J Universal Sauce and the remaining water, stir until the Universal Sauce mix has dissolved and bring to a slow boil. Combine the blended ingredients with sauce, simmer for 10 minutes.

* Use in any type of Indian cooking. Perfect over rice or chickpeas, also great as a baking sauce for chicken.

Ingredients
1 c.    Shirley J White Cheddar Soup and Sauce Base (or Shirley J Universal Sauce)
3 c.    water
1 t.    garlic powder
1 c.    asparagus (chopped, do not use the ends)
16 oz. cheese tortellini (frozen)
Parmesan cheese

Directions:
Combine the Universal Sauce or White Cheddar base with water, garlic powder and asparagus. Bring to a simmer.  Add the tortellini and cook until tortellini is warm in the middle. Sprinkle Parmesan cheese on top.

Ingredients:
1 T. Shirley J Pizza & Pasta Seasoning Mix
8 oz. can tomato sauce (Also try crushed, diced or fresh tomatoes)

Directions:
Combine ingredients and spread over pizza crust.

Note: Many of our customers use as little as 2 t. and as much as 2 T., it really depends on your taste preference and palate. Start with a smaller amount and build up. You can always add more seasoning or more sauce to balance the flavor out.

Ham and Egg Heart-shaped Biscuits

Ingredients:

1 1/2 c. Shirley J Universal Biscuit & Baking Mix
1/2 c. water
6 slices of ham
3 slices of Swiss cheese
6 eggs (small)
1 1/2 c. Shirley J White Cheddar Soup and Sauce Base (prepared)
1 avocado (cut into 6 slices)

Directions:
Make Shirley J Universal Biscuit & Baking Mix as directed on package. Then in a large greased muffin tin, place a slice of ham in each indentation. Next place about 2 T. of biscuit dough on top of the ham, now put the Swiss cheese on top of that (break it so that it fits inside the tin) now crack an egg on top of each one and bake for 15 minutes at 375 degrees F. Allow to cool for 3 minutes. Serve with a slice of avocado and 2 oz. of prepared Shirley J White Cheddar Sauce.

Directions:
In one batch add the cocoa, and chocolate chips and stir just until it is mixed in. In the second batch mix the raspberry jam and stir just until it is mixed in.

Place a spoonful of each mix into each muffin tin filling it half way up. Bake for 15 minutes at 375 degrees F., or until they are cooked all the way through. Top with a glaze or sprinkles if desired.

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
2 c. grated cheese (any kind, cheddar and Swiss work well)
2 c. broccoli crowns (frozen or fresh)
3 c. chicken breast (cooked and chopped into bite-sized pieces)
5 c. cooked pasta

Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Remove from heat and add cheeses. Whisk until the cheese is completely melted. Next add the broccoli and chicken then spoon over the pasta.

Ingredients:
½ c yellow onions (diced)
½ c celery (cut into ¼ inch pieces)
1 c. corn (not canned)
½ c carrots (diced)
1 c. potatoes (diced and cooked)
½ t thyme
¼ t black pepper
1 c. Shirley J Universal Sauce
6 c. water
½ t. Shirley J Chicken Bouillon

Directions:
In a pot with 2 cups of the water, boil the onions, celery, potatoes and carrots until the potatoes are tender. Then add the remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Stir until powder has dissolved and mixture starts to thicken. Cook for about 3 minutes on medium heat. Turn the soup down to low and add corn, thyme and pepper. Keep on low until it is served.

*ABM 2.4.2010
*SJCC 2.5.2010

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
2 c. cheddar cheese (grated)

Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Remove from heat and add cheeses. Whisk until the cheese is completely melted.

*ABM 2.4.2010
*SJCC 2.5.2010

Ingredients:
1 T. Worcestershire sauce
1 t. vanilla
2 c. water
3/4 c. Shirley J BBQ Sauce Mix

Directions:
In a saucepan combine all of the ingredients together and simmer for 5 minutes.

*ABM 2.2.2010

Ingredients:
1 jalapeno (diced)
7 Japanese chili pods
3 c. water (divided)
3/4 c. Shirley J BBQ Sauce Mix

Directions:
In a saucepan combine jalapenos, Japanese chilies and 2 cups of the water. Cook covered on high for 10 minutes (this will cook off about 1 cup of water). Blend the liquid and the chilies in a blender until they are mostly smooth then add the additional cup of water and the Shirley J BBQ Sauce Mix Simmer for 5 minutes.

*ABM 2.2.2010

Ingredients:
2 c. root beer soda (any quality brand, not diet)
3/4 c. Shirley J BBQ Sauce Mix

Directions:
In a saucepan combine all of the ingredients together and simmer for 5 minutes.

*ABM 2.2.2010

Ingredients:
2 c. pineapple juice
3/4 c. Shirley J BBQ Sauce Mix

Directions:
In a saucepan combine all of the ingredients together and simmer for 5 minutes.

*ABM 2.2.2010

Ingredients:
1 c. yellow prepared mustard
1 c. water
3/4 c. Shirley J BBQ Sauce Mix

Directions:
In a saucepan combine all of the ingredients and simmer for 5 minutes.

*ABM 2.2.2010

Ingredients:
3 T. molasses
1 t. vanilla
2 t. cider vinegar
2 c. water
3/4 c. Shirley J BBQ Sauce Mix

Directions:
In a saucepan combine all of the ingredients and simmer for 5 minutes.

*ABM 2.2.2010

Ingredients:
1 c. apple cider vinegar
1 c. honey
1/2 c. water
3/4 c. Shirley J BBQ Sauce Mix

Directions:
In a saucepan combine all of the ingredients together and simmer for 5 minutes.

*ABM 2.2.2010

Ingredients:
2c cranberry juice
3/4c Shirley J BBQ Sauce Mix

Directions:
In a saucepan combine all ingredients together and simmer for 5 minutes.

**ABM 2.2.2010

Ingredients:
1 c. dried cherries
1 c. water
4 T. Shirley J BBQ Sauce Mix

Directions:
In a blender combine the cherries and water, then blend until smooth. Mix in Shirley J BBQ Sauce Mix with spoon and let stand for about an hour.

*ABM 2.2.2010

Ingredients:
2 c. pineapple juice
3/4 c. Shirley J BBQ Sauce Mix
2 T. sesame seeds
1/2 t. sesame seed oil
1 t. ginger powder
1/4 t. garlic powder

Directions:
In a saucepan combine all of the ingredients together and simmer for 5 minutes.

*ABM 2.2.2010

Ingredients:

1 c. dried apricots
1 c. water
4 T. Shirley J BBQ Sauce Mix

Directions:
In a blender combine apricots and water, and blend until smooth. Combine contents with Shirley J BBQ Sauce Mix and let stand for about an hour.

*ABM 2.1.2010

Farfalle Pasta with Sun-Dried Tomatoes and Peas

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1 t. Shirley J Chicken Bouillon
½ t. garlic powder
½ t. black pepper
4 c. cooked farfalle pasta
1 c. frozen peas
6 strips of bacon (cooked and crumbled)
1 c. Parmesan cheese
½ c. sun-dried tomatoes (cut into small strips)

Directions:
In a saucepan on medium heat, combine water, Shirley J Universal Sauce, garlic powder, black pepper, and Shirley J Chicken Bouillon. Allow it to simmer and thicken, then add the peas, bacon, tomatoes, and pasta; stir gently. Serve, garnishing with Parmesan cheese.

Butternut Squash and Apple Soup

Ingredients:

1 c. Shirley J Universal Sauce
4 c. water
1/2 t. Shirley J Chicken Bouillon
4 c. cooked butternut squash (blended smooth)
1 c. apple sauce (blended smooth)
¼ c. brown sugar
¼ t. nutmeg
¼ t. cinnamon

Directions:
In a saucepan on medium heat, add water, Shirley J Universal Sauce, and Shirley J Chicken Bouillon. Allow it to simmer and thicken. Next add the rest of the ingredients and simmer for 5 minutes.

BBQ Pork Sandwich with Sour Cream Flat Bread

Ingredients for bread:
6 ½ c. Shirley J Honey White Bread Mix
1 c. warm water
2 c. sour cream
2 T. instant yeast

Directions:
Combine and mix all ingredients in an electric bread mixer on low speed for about 20 seconds then on medium speed for about 13 minutes. Remove dough from the mixer and place the into a bowl and cover with a damp cloth. Allow the dough to rise to twice its original size and cut off a piece the size of a golf ball; flatten it with a rolling pin to about 1/2 inch thick. Fry each piece in a non stick pan on medium heat until it is browned on both sides and cooked in the middle. Repeat this process until the entire batch is cooked.

Ingredients for pork filling:
½ c. Shirley J BBQ Seasoning
1 c. water
1 T. cayenne pepper sauce
2 T. honey
1 1/2 lb. pork roast (cooked and shredded)

Directions:
In a large sauce pan combine the Shirley J BBQ Seasoning, water, pepper sauce, and honey. Cook on medium heat for about 5 minutes and then add the pork.

Ingredients for slaw:
2 c. cabbage (sliced thin)
1 ea. red jalapeno (seeds removed and minced)
1 T. Shirley J Pizza and Pasta Seasoning
2 T. red wine vinegar

Directions:
In a bowl, combine cabbage, jalapeno, vinegar and Shirley J Pizza and Pasta Seasoning.

To assemble:
Spoon prepared pork mixture on top of cooked bread round. Top each sandwich with prepared slaw. Serve open-faced as a hand held food.

Yields: approx 24 sandwiches

Hawaiian BBQ Meatballs

Ingredients for meatballs:
1 ½ # lean ground beef
3 eggs
¾ c dry breadcrumbs
3 T Shirley J BBQ Sauce Mix
½ c crushed pineapple, drained

Directions:
Combine all ingredients and mix thoroughly. Scoop meat mixture and roll into meatballs; size may vary according to desire. Place meatballs on baking sheet and bake in 350 degree oven for 20-30 minutes until cooked thoroughly.

Ingredients for sauce:
½ c Shirley J BBQ Sauce Mix
1 c water
½ c plum sauce
½ c crushed pineapple
1 lb frozen meatballs

Directions:
In a crock pot on medium heat, add water, Shirley J BBQ Sauce Mix, plum sauce and crushed pineapple. Mix together and add the meatballs allow it to simmer for at least 15 minutes in the sauce before serving (the longer the meatballs cook in the sauce the more flavors they will absorb).

Sticky Honey BBQ Wings

Ingredients:
½ c.  Shirley J BBQ Sauce Mix
1 c.   water
¼ c.  honey
1 c.   sugar
1 t.  red pepper flakes (optional)
24  chicken wing sections
1 ½ c.   flour
6 ea. eggs (beaten)

Directions:
In a sauce pan combine the Shirley J BBQ Sauce Mix, water, honey, sugar and red pepper flakes. Heat on medium for about 4 minutes and remove from the heat and pour sauce into a large bowl.

Coat each wing with flour, shake off the excess and submerge into the egg wash. Coat a second time with flour. When all wings are coated, place into hot oil (350 degrees) and fry until the breading is golden brown. When all chicken is cooked, coat each piece in sauce mixture and place on sheet tray. Bake in 350 degree oven for about 15 minutes remove and serve. May serve hot or cold.

Shirley J Sliders

Ingredients for buns:
6 c. Shirley J Honey White Bread Mix
2 ¼ c. water
2 T. instant yeast
2 T. Shirley J Pizza and Pasta Seasoning
½ c. sun-dried tomatoes in oil (minced)

Directions:
Follow the mixing directions on the bag; add the Shirley J Pizza and Pasta Seasoning and the sundried tomatoes at the same time that you add the water to the mix. After the dough has risen, roll into ½ “thick sheet and cut with a round biscuit cutter into 2 1/2 inch rounds and place on a sheet pan with a damp cloth over them until they have doubled in size, then bake at 350 degrees F. for about 15 minutes and remove and let cool before slicing into 2 pieces (sandwich style).

Ingredients for meat patty:
2 lb lean ground beef
3 T Shirley J Pizza and Pasta Seasoning
1/3 c mozzarella cheese (diced small)

Directions:
Mix beef, cheese and Shirley J Pizza and Pasta Seasoning together. Shape meat into 3-inch patties. Sear in a pan or on a grill until they are cooked through. Place one patty in each bun and serve.

Yields: approx 16-18 sliders

Sausage Jalapeno Rolls

Ingredients:
6 c. Shirley J Honey White Bread Mix
2 ¼ c. water
2 T. instant yeast
25 slices of canned jalapeno
8 oz. cheddar or pepper jack cheese (cubed small)
1 1/2 c. spicy Italian or smoked sausage (cooked and cubed)

Directions:
Follow the directions on the bag of Shirley J Honey White Bread Mix for one batch. When the dough has risen lay it out on a pastry board and pat it with your hands until it is about 2 inches thick.

With a pastry knife cut it into 1 1/2-inch squares. In the center of each square place one jalapeno slice, one dime-size amount of cheese and a dime-size amount of the sausage in the middle of the dough square. Next fold the corners of the square over the filling. Place rolls on a greased sheet pan. Allow to raise for about 15 minutes, bake at 350 degrees F. for about 15 minutes.

Ingredients:
1 c. Shirley J BBQ Sauce Mix
1 ½ c. water
½ c. yellow mustard
16 oz. package of little smokies or other cocktail franks

Directions:
In a saucepan or slow cooker, on medium heat, add water, Shirley J BBQ Seasoning and mustard. Allow this to thicken and simmer; add the little smokies and allow to cook on low heat for 15 minutes.

Ingredients:
1 c. Shirley J Universal Sauce
4 c, water
1 t. Shirley J Chicken Bouillon
8 oz. pepper jack cheese (shredded)
¼ t. black pepper

Directions:
In a saucepan on medium heat, add water, pepper, Shirley J Chicken Bouillon and Shirley J Universal Sauce. Bring to a slow boil; add the Cheese and stir allow cheese to melt before serving. Transfer to a fondue pot or slow cooker. Serve with bread, chips, vegetables, etc.

Directions:
6 c. Shirley J Universal Sauce
1 ½ gal. water
4 #. broad egg noodles
10 #. chunk light tuna (drained)
1 gal. frozen peas
1 c. Shirley J Chicken Bouillon
6c. cheddar cheese (optional)

Directions:
Cook noodles in boiling salted water, drain and rinse. Set aside. In separate pot, combine water, Shirley J Chicken Bouillon and Shirley J Universal Sauce, stir and bring to a boil. Reduce heat, add tuna and peas, stir to combine. Add noodles to the sauce mixture and stir. Place in serving pans and top with cheddar cheese if desired. Bake in 350 degree oven for 30 minutes or until bubbly.

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
6 qt. long grain white rice cooked
1 qt. Shirley J Universal Sauce
4 qt. water
3 #. processed American cheese
1 #. butter
3 #. fresh spinach (chopped)

Directions:
Combine Shirley J Universal Sauce and water, bring it to slow boil. Add cheese and butter, stir with a whisk until all the lumps are out. Add the mixture to the rice and spinach and mix it together. Serve hot.

Note: Use as a side dish. May substitute asparagus, broccoli etc for spinach.

*ABM: 2.11.2010
*Institutional recipes

For more institutional recipes click here.

Ingredients:
25 #. sliced russet potatoes (par cooked)
5 T. Shirley J Chicken Bouillon
1 qt. Shirley J Universal Sauce
1 gal. water
1 #. shredded Swiss cheese

Directions:
In stock pot combine water, Shirley J Universal Sauce, Shirley J Chicken Bouillon and bring to a boil. Combine potatoes, cheese and sauce in hotel pans or oven proof casserole dishes. Bake uncovered at 350 degrees for 30 minutes or until potatoes are bubbly and golden.

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
1 qt. Shirley J Universal Sauce
8 qt. Water
4 c. Roquefort Cheese Crumbles

Directions:
Combine water and Shirley J Universal Sauce, bring it to a slow boil, add cheese and remove from heat, stir until the cheese is smooth.

Note: Serve over herbed or mashed potatoes, as a sauce for Roquefort au gratin potatoes, as a pasta sauce or with fish or chicken.

Yield: 9 quarts

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
4 c. Shirley J Universal Sauce
16 c. water
24 oz. roasted red peppers (pureed)

Directions:
Combine water and Shirley J Universal Sauce. Bring the mixture to a slow boil, add the pureed red peppers and simmer 10 minutes.

Note: serve with chicken, seafood or vegetables, use as a pasta sauce, or as a base for soup.

Yield: ½ gallon

*ABM: 2.11.2010
*Institutional pricing

For more institutional recipes click here.

Ingredients:
4 yellow onions (chopped fine)
4 #. Shirley J Universal Sauce
4 gal. water
10 #. cheddar cheese
8 #. diced potatoes
¼ c. Shirley J Chicken Bouillon

In large stock pot combine 1 gallon of water along with the onions, potatoes and Shirley J Chicken Bouillon. Cook until potatoes are just tender; add remaining water and Shirley J Universal Sauce; stir to incorporate. Bring soup to a slow boil, add cheese.

Yield: approx 5 gallons

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
3 #10 can diced tomato
12 T. Shirley J Pizza and Pasta Seasoning
3 T. sugar (optional)

Directions:
Combine tomato, sugar and Shirley J Pizza Pasta Seasoning, mix thoroughly, with a submergible blender, blend until it is the desired consistency.

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
10 #. elbow macaroni
4 gal. water
1 g. Shirley J Universal Sauce
15 #. cheddar cheese

Directions:
In large stock pot, cook macaroni according to package directions. In separate pot while pasta is cooking combine water and Shirley J Universal Sauce bring to a slow boil, reduce heat, add cheese and stir. When pasta is cooked, drain and rinse in hot water. Drain thoroughly, combine with cheese sauce; portion into hotel pans and top with buttered bread crumbs if desired. Bake in 350 degree oven for 30 minutes or until hot and bubbly.

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
20 c. Shirley J Universal Sauce
5 gal. Water
20 lb. Button Mushrooms (washed and sliced or chopped)
1 c. Shirley J Chicken Bouillon

Directions:
Combine 1 quart of water with the mushrooms in large stock pot; steam until mushrooms are tender and limp. Add remaining ingredients, stir to combine. Bring mixture to slow boil. Reduce heat, simmer 15 minutes.

Yield: 1 gallon

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
4 ea. yellow onions (chopped)
4 c. Shirley J Universal Sauce
1 gal. water
¼ c. Shirley J Chicken Bouillon
4 qt. broccoli florets

Directions:
Using 1 quart of the water, steam the broccoli and onions in a large stock pot; when vegetables are tender add remaining water, Shirley J Universal Sauce and Shirley J Chicken Bouillon. Bring to a boil, reduce heat, and simmer for 15 minutes.

Yield: 1 ½ gallons

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
4 #. Shirley J Universal Sauce
4 gal. water
¼ c. Shirley J Chicken Bouillon
2 gal. chopped asparagus, fresh
Pepper to taste

Directions:
Combine 1 gallon water with asparagus in large stock pot and cook until asparagus is tender. Add remaining water and Shirley J Universal Sauce with Shirley J Chicken Bouillon; stir to combine. Bring mixture to slow boil, simmer 10 minutes. If desired use submersible blender to cream vegetables.

Yield: approx. 5 gallons

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
4 c. Shirley J Universal Sauce
1 gal. water
1 T. Shirley J Chicken Bouillon
2 T. thyme flake.
1 T. granulated garlic
1 c. chopped yellow onion
1 c. diced green pepper
1 c. finely chopped bacon, ham or sausage (optional)

Directions:
Combine 1 cup of water with green peppers and yellow onions steam until tender (about 2 minutes), add remaining water, Shirley J Universal Sauce, Shirley J Chicken Bouillon, thyme, chopped meat (if desired) and garlic; bring the mixture to a boil.

Yield: 1 gallon

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
8 oz. yellow onions (chopped)
12 oz. celery (chopped)
5 ea. carrots (grated)
8 c. Shirley J Universal Sauce
2 gal. water
2 48 oz cans of chopped clams (un-drained)
1/4c. Shirley J Chicken Bouillon
6 lb. russet potatoes, diced
pepper to taste

Directions:
Place onions, celery, carrots, potatoes and Shirley J Chicken Bouillon into stock pot along with half of the water. Cook, covered, over medium heat until vegetables are just tender; add remaining water and Shirley J Universal Sauce, stir and bring to a boil, reduce heat and add un-drained clams along with juice. Simmer 5 minutes.

Yield:
Approx 3 gallons (50/1 cup servings)

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
50 ea. 6oz boneless skinless chicken breasts
6 c. flour
1 T. salt
1 T. pepper
2 c. Shirley J Universal Sauce
6 c. water
¼ c. fresh lemon juice
½ T. Shirley J Chicken Bouillon
½ c. capers (rinsed and drained)

Directions:
Combine, salt, pepper and flour. Dredge chicken in the flour mixture and sauté until cooked throughout, in olive oil, and then set aside.

Combine Shirley J Universal Sauce, water, lemon juice, Shirley J Chicken Bouillon and capers; bring to a boil. Place the chicken on serving plate or pan and cover each piece with 1 oz of sauce.

Yield: 50

*AMB: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
50 ea. 6oz chicken breasts (boneless, skinless)
6 c. flour
2 t. salt
2 t. pepper
2 t. paprika
2 t. rubbed sage
2 qt. buttermilk

Gravy:
3 c. Shirley J Universal Sauce
3 qt. water
1 T. Shirley J Chicken Bouillon
2 T. rubbed sage.
1 T. granulated garlic
1 T. granulated onion

Directions:
Combine flour, salt, pepper, paprika, and sage. Soak chicken breasts in buttermilk a few at a time. Move breasts one at a time from buttermilk directly into flour mixture. Cover both sides completely with flour and let rest for 5 minutes before frying. Fry evenly in 350 degree hot oil, on both sides, until the chicken is golden brown. Test to see if breasts are cooked throughout. Chicken may be placed on sheet tray in hot oven to finish cooking if required.

In stock pot combine Shirley J Universal Sauce, water, Shirley J Chicken Bouillon, sage, garlic, and onion. Bring the mixture to a boil (makes approx 100 ounces of gravy).

Yield:
50 portions of chicken with 1 ½ ounces of gravy per serving

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
8 qt. broccoli or cauliflower florets (bite size, blanched)
2 c. Shirley J Universal Sauce
2 qt. water
2 ½ c. cheddar cheese (grated)
1 c. bread crumbs
1 T. melted butter

Directions:
Combine water and Shirley J Universal Sauce, bring to a boil remove from heat and acc cheese. Place the broccoli in a shallow pan and cover with sauce mixture. In separate container combine bread crumbs and butter. Top casserole with buttered bread crumbs. Bake at 350 for 10-15 minutes or until bread crumbs are browned.

Yield:
Approx 30 ½ cup servings

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
3 T. oil
6 c. onions (chopped small)
¾ c. garlic (minced)
3. #10 cans diced tomato
13 T. Shirley J Pizza and Pasta Seasoning
3 T. sugar
3 #. lean ground beef
2 #. bulk Italian sausage

Directions:
Brown onions and garlic in oil; when the onions are starting to brown add the hamburger and sausage and cook until the meat is done, drain grease. Add tomato, sugar and Shirley J Pizza and Pasta Seasoning. Mix in remaining ingredients (for a less chunky sauce puree the tomatoes before adding them or use tomato sauce).

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
2 #. Shirley J Universal Sauce
2 gal. water
2 c. dried basil

Directions:
Combine Shirley J Universal Sauce, water and basil, bring to a slow boil.

Note: serve over baked cod or use with other fish or vegetable dishes

Yield: approx 2 gallons

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
3 T. oil
6 c. onions (chopped small)
¾ c. garlic (minced)
1 ea. #10 can diced tomatoes
2 ea. # 10 cans tomato sauce
12 T. Shirley J Pizza and Pasta Seasoning
3 T. sugar
6 qt. ziti pasta, cooked, (you can also substitute penne)
8 c. mozzarella cheese (grated)

Directions:
Brown the onions and garlic in the oil. Next add tomatoes, sauce, sugar and Shirley J Pizza and Pasta Seasoning. Mix thoroughly. Combine the sauce with pasta, place in hotel pan or oven proof casserole dish, cover with cheese and allow to bake at 350 degrees for 8-10 minutes, or until the cheese starts to brown.

*ABM 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
2 qt. Shirley J Universal Sauce
6 qt. water
1 c. granulated garlic
1 ½ c. granulated onion
1 t. cayenne
2 T. black pepper
2 T. Shirley J Chicken Bouillon
1 qt. Parmesan cheese (grated)

Directions:
Combine the water and all other ingredients. Stir until the sauce boils.

Yield: 6 ½ qt.

*ABM: 2.11.2010
*Institutional recipe

For more institutional recipes click here.

Ingredients:
1 1/2 lb. chicken tenderloins
12 6-inch bamboo skewers
1 (16 oz) can of jellied cranberries
1/4 c. Shirley J BBQ Seasoning
1/2 c. water

Directions:
Place one skewer into each piece of chicken lengthwise. Salt and pepper to taste, grill or sear in a pan or BBQ until the chicken is fully cooked. Baste with sauce (below) during cooking, if desired.

Sauce:
Combine the Shirley J BBQ Seasoning, water and cranberries and allow to sit for 5 minutes before serving. Use as a dip and as a basting sauce.

This recipe is part of the 2009 Shirley J Christmas Hors D’oeuvres Cooking Class. Other recipes in this menu include:

* Onion Tartlets (using Shirley J Universal Biscuit & Baking Mix and Shirley J Chicken Bouillon)
* BBQ Chicken Skewers (using Shirley J BBQ Sauce Mix)
* Spinach Pinwheels (using Shirley J Honey White Bread Mix and Shirley J Pizza & Pasta Seasoning)
* Clam Dip (using Shirley J Universal Sauce)
* Onion Dip (using Shirley J Onion Seasoning)
* Chocolate Peppermint Cookies (using Shirley J Universal Cookie Mix)

*ABM: 12.7.2009
*SJCC: 12.11.2009

Chocolate Peppermint Cookies 


Ingredients:
4 c Shirley J Universal Cookie Mix (pack loosely)
1 c Cocoa Powder
1 c Chocolate Chips
¾ c water
5 Peppermint candy canes (crushed into pieces)

Directions:
Combine Shirley J Universal Cookie Mix, cocoa, chocolate chips and water together, the mix will appear dry. Scoop cookies into the desired size; flatten slightly and sprinkle with the candy cane pieces. Bake at 375 for about 9-10 minutes. Do not overcook.

This recipe is part of the 2009 Shirley J Christmas Hors D’oeuvres Cooking Class. Other recipes in this menu include:
* Onion Tartlets (using Shirley J Universal Biscuit & Baking Mix and Shirley J Chicken Bouillon)
* BBQ Chicken Skewers (using Shirley J BBQ Sauce Mix)
* Spinach Pinwheels (using Shirley J Honey White Bread Mix and Shirley J Pizza & Pasta Seasoning)
* Clam Dip (using Shirley J Universal Sauce)
* Onion Dip (using Shirley J Onion Seasoning)

*ABM: 12.7.2009
*SJCC: 12.11.2009

Onion Dip

Ingredients:
1 ea medium yellow onion (diced)
1 ea clove of garlic (minced)
½ c sour cream
1 c mayonnaise
1 T Shirley J Onion Seasoning 
 


Directions:
Sauté onions and garlic together until they start to brown, allow them to cool to the touch. Mix all ingredients together and chill for 2 hours.

This recipe is part of the 2009 Shirley J Christmas Hors D’oeuvres Cooking Class. Other recipes in this menu include:
* Onion Tartlets (using Shirley J Universal Biscuit & Baking Mix and Shirley J Chicken Bouillon)
* BBQ Chicken Skewers (using Shirley J BBQ Sauce Mix)
* Clam Dip (using Shirley J Universal Sauce)
* Spinach Pinwheels (using Shirley J Honey White Bread Mix and Shirley J Pizza & Pasta Seasoning)
* Chocolate Peppermint Cookies (using Shirley J Universal Cookie Mix)

*ABM: 12.7.2009
*SJCC: 12.11.2009

Spinach Pinwheels

Ingredients:
1 full batch Shirley J Honey White Bread (see package directions)
1 c feta cheese crumbles
2 ea Roma tomatoes (thinly sliced)
4 c fresh baby spinach
1 c mozzarella (grated)
2 T Shirley J Pizza/Pasta Seasoning
3 T oil 
 
 
 


Directions:
Follow the directions on the bag to make a full batch of Shirley J Honey White Bread. After the dough has doubled its original size cut in half. Roll each half out to a sheet about 25 inches by10 inches in size. Brush first one with olive oil and layer on half of the tomatoes, half of the cheese and half of the spinach. Sprinkle 1T of the Pizza and Pasta seasoning on top and roll the dough over its self starting from one of the 25 inch sides, roll the dough until it makes a 25 inch tube; cut it into 1 1/2 – 2 inch sections. place on a greased or parchment lined sheet pan flat side up and bake at 375 degrees F. for 15 minutes or until the pinwheels start to brown. Repeat the process for the second half of the dough.

This recipe is part of the 2009 Shirley J Christmas Hors D’oeuvres Cooking Class. Other recipes in this menu include:
* Onion Tartlets (using Shirley J Universal Biscuit & Baking Mix and Shirley J Chicken Bouillon)
* BBQ Chicken Skewers (using Shirley J BBQ Sauce Mix)
* Clam Dip (using Shirley J Universal Sauce)
* Onion Dip (using Shirley J Onion Seasoning)
* Chocolate Peppermint Cookies (using Shirley J Universal Cookie Mix)

*ABM: 12.7.2009
*SJCC: 12.11.2009

Clam Dip

Ingredients:
½ c Shirley J Universal Sauce
2 c water
½ c yellow onion (diced)
½ t Shirley J Chicken Bouillon
½ t granulated garlic
¼ t cayenne
1 T Worcestershire sauce
8 oz. cream cheese
½ c Mozzarella (grated)
¼ c parsley (chopped)
1 ea 6 oz can of clams (rinsed and drained)
1 T oil 
 


Directions:
Sauté the onions in oil, when they have started to brown add the water and the Shirley J Universal Sauce stir until it starts to boil. Add the rest of the ingredients, stir. Serve warm.

Yields: 4 cups

This recipe is part of the 2009 Shirley J Christmas Hors D’oeuvres Cooking Class. Other recipes in this menu include:
* Onion Tartlets (using Shirley J Universal Biscuit & Baking Mix and Shirley J Chicken Bouillon)
* BBQ Chicken Skewers (using Shirley J BBQ Sauce Mix)
* Spinach Pinwheels (using Shirley J Honey White Bread Mix and Shirley J Pizza & Pasta Seasoning)
* Onion Dip (using Shirley J Onion Seasoning)
* Chocolate Peppermint Cookies (using Shirley J Universal Cookie Mix)

*ABM: 12.7.2009
*SJCC: 12.11.2009

Ingredients: (dough)
3 c. Shirley J Universal Biscuit and Baking Mix
¾ c. Water

Ingredients: (Filling)
8 eggs (beaten)
1/2 c. browned onion
1/2 t. Shirley J Chicken Bouillon
1/2 t. Thyme
2T Parmesan cheese
1/4 t. black pepper

Directions:
Dough– Mix water and Shirley J Universal Biscuit and Baking Mix; place a small amount in each well-greased muffin tin (approx. 1 teaspoon full).
Filling — Mix remaining ingredients together and spoon over the dough in the muffin tins, bake at 375 degrees for 10 minutes.

This recipe is part of the 2009 Shirley J Christmas Hors D’oeuvres Cooking Class. Other recipes in this menu include:

* BBQ Chicken Skewers (using Shirley J BBQ Sauce Mix)
* Spinach Pinwheels (using Shirley J Honey White Bread Mix and Shirley J Pizza & Pasta Seasoning)
* Clam Dip (using Shirley J Universal Sauce)
* Onion Dip (using Shirley J Onion Seasoning)
* Chocolate Peppermint Cookies (using Shirley J Universal Cookie Mix)

*ABM: 12.7.2009
*SJCC: 12.11.2009

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/4 c. water
1/2 c. dried cherries (chopped)
1/2 t. cherry extract
1 c. semi-sweet chocolate chips

Directions:
Combine the Shirley J Universal Muffin Mix, cherry extract and water in a bowl. Blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the chocolate and cherries by hand with spatula or woodens spoon.

Divide mixture evenly into two well-greased 4×8 bread pans, and bake at 375* F. for about 25-30 minutes. To check if the bread is cooked, place a butter knife in the middle and remove. If batter is not sticking to the knife, the bread is done.

*ABM-12.1.09
*SJCC-12.1.09

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/4 c. water
1 c. apple pie filling (cut into bite-sized pieces)
1/2 c. walnuts
1 t. cinnamon
1/2 c. oats
2 T. brown sugar

Directions:
Combine oats and brown sugar in a small bowl, set aside. Combine Shirley J Universal Muffin Mix, cinnamon and the water in a bowl and blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the apples and walnuts by hand with wooden spoon.

Divide mixture evenly into two well-greased 4×8 bread pans sprinkle on the oatmeal topping and bake at 375* F. for about 30-40 minutes. To check if the bread is cooked, place a butter knife or wooden skewer in the middle and remove. If batter is not sticking to the knife, the bread is done.

*ABM-12.1.09
*SJCC-12.1.09

Ingredients:
3 c. Shirley J Universal Muffin Mix
1 1/3 c. water
2 T. lemon zest (about 2 lemons)
1/3 c. lemon juice (about 2 lemons)
1 t. lemon extract
1 T. poppy seeds

Directions:
Combine the Shirley J Universal Muffin Mix, lemon extract, lemon juice and the water in a bowl. Blend with an electric mixer for 30 seconds on low speed. Scrape the sides of the bowl and blend for another 90 seconds on medium speed. Add the lemon zest and poppy seeds by hand with a wooden spoon or spatula.

Divide mixture evenly into two well-greased 4×8 bread pans, and bake at 375* F. for about 25-30 minutes. To check if the bread is cooked, place a butter knife in the middle and remove. If batter is not sticking to the knife, the bread is done.

*ABM-12.1.09
*SJCC-12.1.09

Ingredients:
2 ancho chilies
2 chilis negros
1 guajillo chili (Sear the chilies in a dry non-stick pan until they start to show black marks. Then cover with hot water and let them soak for about 20 minutes)
4 medium tomatillos (boiled in water until they are soft, and then discard the water)
1 c. diced green chilies
1 c. toasted almonds
2 T. roasted garlic
1 T. dried oregano leaves
1 T. Shirley J Chicken Bouillon
1 T. Cumin
2 oz. unsweetened chocolate (chopped)
2 c. Water
1/2 c. Shirley J Universal Sauce
2 lb. cooked pork roast or chicken

Directions:
In a blender combine the chilies, green chilies, tomatillos, almonds, garlic, cumin, Shirley J Chicken Bouillon, and chocolate and blend until smooth. In a large sauce pan mix the water and Shirley J Universal Sauce together with a whisk and simmer for about 4 minutes add the chili and chocolate mix and oregano, then whisk until it is smooth pour over the pork or chicken

(Depending on the blender it may be necessary to add 1/2 cup of water to help the ingredients to smooth out.)

*ABM 11-23-09

Ingredients:
6 c. Shirley J Corn Bread (diced and dried over night)
6 c. Shirley J Honey Wheat Bread (diced and dried over night)
2 c. celery (diced)
3 c. yellow onion (diced)
5 c. country-style sausage (cooked and drained)
4 c. water
2 T. Shirley J Chicken Bouillon
1 T. sage (rubbed)

Directions:
Cook celery and onions in stockpot until onions begin to brown. Add water, Shirley J Chicken Bouillon and sage. In a separate bowl add sausage, bread and remaining ingredients, combine. Place stuffing mixture on half-size sheet pan and bake at 350 F for 15-20 minutes.

*SJCC-11.17.09
*ABM-11.17.09

Ingredients:
4 medium or large-sized yams (peeled, cut in 1-inch thick circles)
2 c. brown sugar
1 c. heavy cream

Directions:
In a pan on medium head cook heavy cream and sugar together until smooth; Stir constantly.

Place yams in a casserole dish and cover with caramel mixture. Bake at 350 degrees F for 10 minutes or until the yams are warm and bubbly.

Ingredients:
4 c. fresh cranberries
1 (8 oz.) concentrated orange juice
½ c. brown sugar
1 c. fresh cilantro (chopped)

Directions:
In a saucepan combine cranberries, orange juice, brown sugar. Heat for about 15-20 minutes. Remove from heat and add cilantro.

Ingredients:
12 c. russet potatoes (diced and boiled, keep hot)
1 ¾ c. water
½ c. Shirley J Universal Sauce
1 stick butter (4 oz.)
½ t. Shirley J Chicken Bouillon
½ t. black pepper
2 T. fresh rosemary (minced)

Directions:
Combine water and Shirley J Universal Sauce, bring to a simmer. Add butter, Shirley J Chicken Bouillon, pepper and rosemary. Pour mixture over potatoes and whip until smooth with an electric mixer. Do not over whip.

Bleu Cheese & Bacon Potato Salad

Ingredients:
8 strips of bacon (cooked and crumbled)
¼ c. onion (red or yellow, diced)
6 c. red potatoes (boiled and diced, skin on)
1 c. gorgonzola cheese (crumbled)

Dressing
1/3 c. water
1/3 c. vinegar
1/3 c. oil
2 cloves garlic
2 T. Shirley J Pizza & Pasta Seasoning Mix
½ t. salt

Directions:
Place all ingredients for the dressing in a blender and mix on high for 1 minute. Place remaining ingredients in a serving bowl and cover with dressing. This can be served warm or cold.

1. Remove paper bag of turkey giblets from neck cavity of turkey
2. Place in stock pan along with 1-2 onions peeled and quartered, 1 carrot, 3-4 ribs of celery, 1-2 bay leaves and 2 teaspoons Shirley J Chicken Bouillon.
3. Cover with water (approx. 1-2 quarts).
4. Bring to a slow boil, reduce heat to a slow simmer, maintaining approx water level.
5. Simmer 5-6 hours (generally the amount of time the turkey is cooking).
6. Taste. If stronger poultry flavor is needed add SJ Chicken Bouillon.
7. If desired remove meat from neck etc. dice small and add to finished gravy or to stuffing.
8. Use the resulting stock in gravy. Stuffing or save for soup. Freezes well.

Giblet Gravy

Method A (traditional pan gravy)
1. Remove turkey from roaster and set aside.
2. Dump drippings into measuring pitcher or glass bowl and place in freezer for 5-10 minutes.
3. Remove fat from top of drippings measure, and place the fat back into roasting pan.
4. ¼ cup of fat will equal approx 2 cups of finished gravy, so determine how much gravy you desire and place the needed amount of turkey fat back into the original roaster, supplementing with melted butter if needed. A normal serving of gravy is about 3 ounces for meat and potatoes.
5. Render fat till all of the water is gone, add flour and stir; cook for approx 1 minute to “cook” the flour.
6. Add reserved turkey pan stock slowly at the rate of 2 cups per ¼ cup of turkey fat used in #5 above. If you don’t have enough pan stock use giblet stock (see giblet stock recipe). Slowly stir and cook until gravy thickens and comes to a boil. Simmer for 10-15 minutes to cook out the roux.
7. Season as needed with salt and pepper. If stronger turkey flavor is needed add Shirley J Chicken Bouillon.
8. To darken gravy (if the color is too light) sparingly add kitchen bouquet a drop at a time.

Roasting Turkey

1. Select a plump turkey in the size range that fits your family needs. A good rule of thumb when selecting a turkey is 1# of raw turkey per person. This takes into account the shrinkage and waste factors but will allow for only minimal leftovers. If leftovers are desired plan accordingly.
2. A larger turkey will yield slightly more usable meat per raw# than will a small bird.
3. Thaw turkey in refrigerator for 3-4 days prior to cooking.
4. Remove packaging and rinse bird in cool water, removing the packaged giblets from the neck cavity. Pat the turkey dry with a paper towel.
5. Place turkey, breast side up, on a roasting rack in a heavy bottomed roasting pan. Rub salt, pepper and Shirley J Onion Seasoning into the skin and cavity of the turkey. If you do not have a roasting rack place a few carrots under the turkey to aid in air circulation.
6. Place chunks of carrots celery and onions inside the cavity of the turkey (if cooking an un stuffed turkey).
7. For more moist turkey and one that requires little basting place turkey breast side down in the roasting pan. The downside to this method is that the turkey skin will not be crisp and browned.
8. Stuffing may be added to the cavity of a roasted turkey however caution should be taken to increase cooking time accordingly. Stuffing a turkey will also reduce the drippings in the pan which are used for gravy.
9. Always wash hands thoroughly before and after handling uncooked turkey or poultry and do not use turkey preparation area for other food prep until the area is sanitized.
10. Place a foil tent loosely over the turkey, tucking the sides of the foil into the pan
11. Cook turkey choosing one of the following methods:
• Traditional method—At 325 degrees allowing approx 25 minutes of cooking time per pound of thawed turkey. Use a quick read thermometer to ensure that turkey reaches 185-190 degrees when inserted in the thigh region, do not let probe touch bone as an inaccurate reading will result. Remove foil during the last half hour of roasting if desired to brown the skin.
• Slow method—Sear turkey in oven at 425 degrees for 20 minutes then reduce oven heat to 250 degrees following above cooking times and methods with the noted exception that cooking time will need to increase by 20 additional minutes per pound making total cook time approx. 40-45 minutes per pound. This method produces a very moist turkey, especially when cooked breast side down.
• Note all cooking times are approximate. Turkey cooking times can vary widely; always ensure proper cooking by using a probe thermometer.
12. If your turkey is done too early it may be easily held warm by wrapping it tightly in foil and placing in a warm (160 degree) oven—or—you can place it, tightly wrapped in foil on your countertop wrapped entirely in a large bath towel. This method will keep turkey warm for up to 2 hours. Do not exceed 2 hours.

Ingredients:
6 c. Shirley J Sweet Roll, White or Wheat Bread Mix
2 T. instant dry yeast
1 ½ c. warm water (variable)
butter (melted)

Directions:

Using an electric mixer, add Shirley J Bread Mix to bowl. Add yeast and blend for about 15 seconds. Add warm water and mix for 1 minute. Increase speed and mix for about 10 minutes. Dough is developed when it is smooth, dry, and extensible. Remove dough and put in medium-sized bowl and cover. Place bowl in warm area of kitchen and let rest for 15 minutes.

After letting dough relax, place on floured cutting board, cut dough in half and set one piece aside. Take the other piece and flatten out into a circle. Lightly brush top of dough with the melted butter

Like you would cut a pizza, divide the dough into 12 equal pieces. Starting with the wide end, roll each piece toward the center and tuck the pointed end underneath. Repeat for the other dough. Place each piece on a half sheet-sized baking pan, 4×6 pattern.

Place rolls in a warm area and cover. Let rise approximately 40 minutes.

Bake in a pre-heated 370*F oven for 11-13 minutes or until golden brown. Remove from oven and brush lightly with melted butter.

Makes (24) 1.5-ounce rolls.

This recipe was part of the Shirley J Cooking Class “A Thanksgiving with Shirley J” taught by Master Baker, Doug Dunford. Try the other recipes demonstrated in the class:
* Parkerhouse Dinner Rolls
* Orange Marmalade Rolls
* Sesame Seed Dinner Rolls
* Cinnamon Apple Crisp

*ABM-11.12.09
*SJCC-11.13.09

Ingredients:
6 c. Shirley J Sweet Roll, White or Wheat Bread Mix
2 T. instant dry yeast
1 ½ c. warm water (variable)
butter (melted)

Directions:
Using an electric mixer, add Shirley J Bread Mix to bowl. Add yeast and blend for about 15 seconds. Add warm water and mix for 1 minute. Increase speed and mix for about 10 minutes. Dough is developed when it is smooth, dry, and extensible. Remove dough and put in medium-sized bowl and cover. Place bowl in warm area of kitchen and let rest for 15 minutes.

After letting dough relax, place on floured cutting board, cut dough in half and set one piece aside. Take the other piece and flatten out into a circle. Lightly brush top of dough with the melted butter

Like you would cut a pizza, divide the dough into 12 equal pieces. Form each piece into a rectangle and fold in half. Repeat for the other dough. Place each piece on a half sheet-sized baking pan, 4×6 pattern.

Place rolls in a warm area and cover. Let rise approximately 40 minutes.

Bake in a pre-heated 370*F oven for 11-13 minutes or until golden brown. Remove from oven and brush lightly with melted butter.

Makes (24) 1.5-ounce rolls.

This recipe was part of the Shirley J Cooking Class “A Thanksgiving with Shirley J” taught by Master Baker, Doug Dunford. Try the other recipes demonstrated in the class:
* Crescent Dinner Rolls
* Orange Marmalade Rolls
* Sesame Seed Dinner Rolls
* Cinnamon Apple Crisp

*ABM-11.12.09
*SJCC-11.13.09

Ingredients:
6 c. Shirley J Sweet Roll, White or Wheat Bread Mix
2 T. instant dry yeast
1 ½ c. warm water (variable)
sesame seeds

Directions:
Using an electric mixer, add Shirley J Bread Mix to bowl. Add yeast and blend for about 15 seconds. Add warm water and mix for 1 minute. Increase speed and mix for about 10 minutes. Dough is developed when it is smooth, dry, and extensible. Remove dough and put in medium-sized bowl and cover. Place bowl in warm area of kitchen and let rest for 15 minutes.

After letting dough relax, place on floured cutting board, cut dough in half and set one piece aside. Take the other piece and flatten out into a circle. Like you would cut a pizza, divide the dough into 12 equal pieces. Round dough balls. Repeat for the other dough. Dip each piece into sesame seeds and place on half sheet baking pan, 4×6 pattern.

Place rolls in a warm area and cover. Let rise approximately 40 minutes.

Bake in a pre-heated 370*F oven for 11-13 minutes or until golden brown.

Makes (24) 1.5-ounce rolls.

This recipe was part of the Shirley J Cooking Class “A Thanksgiving with Shirley J” taught by Master Baker, Doug Dunford. Try the other recipes demonstrated in the class:
* Crescent Dinner Rolls
* Orange Marmalade Rolls
* Parkerhouse Dinner Rolls
* Cinnamon Apple Crisp

*ABM-11.12.09
*SJCC-11.13.09

Ingredients:
6 c. Shirley J Sweet Roll, White or Wheat Bread Mix
2 T. instant dry yeast
1 ½ c. warm water (variable)
¾ c. orange marmalade

Directions:

Using an electric mixer, add Shirley J Bread Mix to bowl. Add yeast and blend for about 15 seconds. Add warm water and mix for 1 minute. Increase speed and mix for about 10 minutes. Dough is developed when it is smooth, dry, and extensible. Remove dough and put in medium-sized bowl and cover. Place bowl in warm area of kitchen and let rest for 15 minutes.

After letting dough relax, place on floured cutting board, cut dough in half and set one piece aside. Take the other piece and form a rectangle. Roll out dough to about ¼-inch thick. With spatula, spread half of the marmalade evenly on top. Starting at the top, roll the dough toward you to form a log. Cut into 12 equal pieces and place in lightly sprayed muffin tin. Repeat for the other piece of dough.

Place rolls in a warm area and cover. Let rise approximately 40 minutes.

Bake in a pre-heated 370*F oven for 11-13 minutes or until golden brown. These are delicious plain or can be topped with orange glaze.

Makes 24 servings.

Orange Glaze:

4 T. orange juice
2 c. powdered sugar (approximately)
¼ t. vanilla

Combine all ingredients until desired consistency is reached.

This recipe was part of the Shirley J Cooking Class “A Thanksgiving with Shirley J” taught by Master Baker, Doug Dunford. Try the other recipes demonstrated in the class:
* Cresent Dinner Rolls
* Sesame Seed Dinner Rolls
* Parkerhouse Dinner Rolls
* Cinnamon Apple Crisp

Ingredients:
1 c. Shirley J Honey White Bread Mix
1 c. brown sugar
1 t. cinnamon
½ t. nutmeg
½ c. butter, softened
20 oz. can prepared apple pie filling

Directions:

Preheat oven to 360* F.

In large bowl, combine bread mix, brown sugar, cinnamon, nutmeg and butter. Mix until crumbly. Take half of this mixture and press evenly into the bottom of an ungreased 8×8 square pan. Spread the apple filling evenly over crust. Sprinkle remaining crumb mixture evenly over the top of the filling.

Bake at 360* F for approximately 30 minutes or until golden brown.

Serve warm (or cold) with shipped cream or vanilla ice cream.

Makes 6-9 servings.

This recipe was part of the Shirley J Cooking Class “A Thanksgiving with Shirley J” taught by Master Baker, Doug Dunford. Try the other recipes demonstrated in the class:
* Cresent Dinner Rolls
* Sesame Seed Dinner Rolls
* Orange Marmalade Rolls
* Parkerhouse Dinner Rolls

*ABM-11.12.09
*SJCC-11.13.09

Ingredients:

Sauce
1 c. Shirley J Universal Sauce
4 c. water
1 t. garlic powder
1 t. dried onion flakes
1 t. ginger
1 T. sriracha
½ c. peanut butter (smooth or crunchy)
¼ c. sugar
1 t. coconut extract
1 c. fresh cilantro (chopped)

4 c. rice noodles (cooked)
-or-
3 c. steamed rice
3 c. shrimp (cooked, peeled & de-veined)

Directions:
Combine Shirley J Universal Sauce and water in a medium pot. Whisk and bring to a simmer for 5 minutes. Add the garlic, onion, ginger, sriracha, sugar and coconut extract. Stir in the peanut butter until smooth. Simmer for 5 minutes.

Place shrimp on the noodles or rice and cover with sauce. Garnish with fresh cilantro and serve.

Serves 6.

*ABM-11.9.10
*MA-11.12.09

Ingredients:
1 c. Shirley J Universal Sauce
4 c. water
1 c. turkey (shredded)
1 c. corn
1 c. potato (cooked and chopped)
1t. Shirley J Chicken Bouillon
¼ t. black pepper
1 T. fresh sage (chopped small)

Directions:
Combine Shirley J Universal Sauce and water in a medium pot. Whisk together and bring to a simmer. Add remaining ingredients one at a time and allow to cook on low heat for about 15 minutes.

Serves 4.

*ABM-11.10.09
*MA-11.12.09

Ingredients:
3 ½ c. Shirley J Fudge Brownie Mix
½ c. apple cider (heated not boiling)
1 c. apple pie filling
30 caramel candy pieces (unwrapped)

Directions:
Heat the pie filling and the caramels together until the caramel is dissolved. Combine apple cider and Shirley J Fudge Brownie Mix with an electric mixer for 90 seconds and pour into a well-greased 9×9 pan. Pour the caramel apple mixture on top and bake for 30 minutes at 350, or until the brownies are cooked in the middle.

*SJCC-10.30.09

Apple Eggnog

3 c. apple cider (chilled)
2 c. vanilla ice cream
2 T. caramel syrup
1 t. cinnamon
Nutmeg to sprinkle on top

Directions:
Put all ingredients into a blender and blend for 30 seconds. Sprinkle the nutmeg on top of each serving or a punch bowl.

*SJCC-10.30.09

Ingredients:
3 c. Shirley J Corn Bread & Muffin Mix
1 ½ c. water
8 strips of bacon (fully cooked, and cut or crumbled)
2 c. pepper jack cheese (cubed or grated)

Directions:
Combine all the ingredients and mix until water is incorporated. Place in a greased 9×12 pan and bake at 375 for 15-18 minutes, or until the bread is cooked in the middle.

Ingredients:
3 c. Shirley J Corn Bread & Muffin Mix
1 ½ c. water
8 strips of bacon (fully cooked, and cut or crumbled)
2 c. pepper jack cheese (cubed or grated)

Directions:
Combine all the ingredients and mix until water is incorporated. Place in a greased 9×12 pan and bake at 375 for 15-18 minutes, or until the bread is cooked in the middle.

*SJCC-10.30.09

Ingredients:
2 T. Oil
½ c. Yellow Onions (diced)
1 c. Celery (cut into ¼ inch pieces)
1 c. Corn (not canned)
½ c. Carrots (diced)
1 c. Potatoes (diced and cooked)
1 ½ c. Cheddar Cheese
1 c. Shirley J Universal Sauce
4 c. Water
1/2 t. Shirley J Chicken Bouillon

Directions:
In the oil sauté the onions, celery, and carrots until the onions start to brown. Add the corn and potatoes. Cook for about 3 minutes on medium heat, then add water, Shirley J Universal Sauce andShirley J Chicken Bouillon, stir until powder has dissolved and mixture starts to thicken. Turn the soup down to low and add the cheese, stir until cheese is dissolved. Keep on low until it is served.

Tips & Tricks:
* Potatoes – Chef Brian prefers russet potatoes because they bring a better texture and are not as crumbly in soup.
* Cutting Vegetables – When cutting vegetables, always keep in mind that they should fit on your spoon.

*SJCC-10.27.09

Ingredients:
1 c. Shirley J Universal Sauce
3 c. water
1 c. clam juice
3 c. potatoes (diced and cooked with the skin on)
1 c. celery (chopped)
1 c. carrots (diced small)
1 c. yellow onion (diced small)
1/2 t. black pepper
1/2 t. Shirley J Chicken Bouillon
1 t. cumin
1 (6.5 oz.) can of clams (drained)
pinch of cayenne

Directions:
Saute onions, celery and carrots until the onions are brown. Add water, clam juice and Shirley J Universal Sauce to sauteed vegetables. Add remaining ingredients and simmer for another 5-10 minutes.

Tips & Tricks:
* Be sure to add your onions first. Let them brown before you add the garlic.
* Don’t burn the garlic, or it will become bitter. Always add the garlic after the onions because garlic has a higher sugar content. Garlic is not forgiving.
* Cumin – Chef Brian loves incorporating cumin into savory dishes that are creamy. The cumin brings out the creaminess.
* 5 minute rule on dried herbs – add dried herbs (like cayenne) a little at a time. Start small, wait 5 minutes. Then test and adjust.
* You can chop the potatoes and boil side by side as you start to saute the vegetables in this recipe.

*SJCC-10.27.09

Ingredients:
2 TB oil
6 cloves of garlic, chopped
1 cup yellow onions chopped small
1 TB ginger powder
½ tsp red pepper flake
4 cups water
1 cup Shirley J Universal Sauce
15oz sweetened coconut milk
¾ cup peanut butter, crunchy is better

Directions:
In a medium sauce pan on medium heat add butter, garlic, and onions. Cook for 5 min or until onions start to brown. Next add ginger, and red pepper flake. Add water and Universal Sauce, mix thoroughly and bring to a simmer. Add coconut milk, then remove from heat and add the peanut butter, whisk until it is all incorporated into the sauce.

BBQ Brisket

Brisket
1/2 c. Shirley J BBQ Sauce Mix
4-5 lbs beef brisket
5 Roma tomatoes (diced)

Sauce
1 1/2 c. Shirley J BBQ Sauce Mix
3 cups water

Directions:
Brown the brisket in a heavy skillet until the meat has been seared on all sides. Next rub the brisket with BBQ Sauce Mix, making sure to cover the entire surface of the meat. In a roasting pan, put the tomatoes on the bottom and place the brisket on top with the fat side up.

Cover with foil and bake a 300*F for 6 hours or until tender. Remove foil for the last hour of cooking. Remove the brisket and cut against the grain of the meat into 1/4 inch slices or may be shredded. Serve with BBQ sauce on the side.

Sauce: Mix the water and Shirley J BBQ Sauce Mix together and bring to a simmer.

Cheesy Cheddar Broccoli Soup

What you need:
1 cup Shirley J Universal Sauce
4 cups water
3 cups broccoli (blanched crowns)
3 cups cheddar cheese, shredded

Combine Shirley J Universal Sauce and water. Bring to a simmer then lower heat and allow to cook for another 5-10 minutes till it thickens to a good soup consistency. Add broccoli and cheddar cheese. Stir vigorously until combined and cheese is melted.

Watch us make Cheesy Cheddar Broccoli Soup on our YouTube Channel! Click here (it starts around 3:40 seconds)

Try our catalog cover recipe, Zucchini Noodles & Shrimp with Creamy Tomato Sauce! It’s sure to please your palate and your wallet!

Zucchini Noodles & Shrimp with Creamy Tomato Sauce
What You Need:
4 large zucchini, julienned
1 cup Shirley J Universal Sauce
4 cups water
1 tsp garlic powder
1/2 cup sun-dried tomatoes, chopped
1 cup shrimp, peeled and de-veined

Directions:
Julienne zucchini into long strips, using vegetable stripper. Make strips like long noodles. Stop peeling when you reach the seeds. Set aside.

Combine Universal Sauce and water, stir and bring to a simmer. Add remaining ingredients, stir until combined and thick. Blanch noodles and set on platter. Ladle sauce over noodles and serve.

Watch us make this recipe on YouTube. Click here!

Strawberry Shortcake–A fresh fruit indulgence that always leaves them smiling. Slice ripe strawberries, but forget those pre-packaged sponge cakes. With Shirley J, you can make your own bakery-quality treat! Try Shirley J’s recipe for a light and fresh Strawberry Shortcake. The star of the show is our Universal Biscuit and Baking Mix!

Strawberry Shortcake

Short Cake

3c Shirley J Universal Biscuit & Baking Mix
¾ c Water
¾ c Granulated Sugar

Whipped Cream
3c Whipping Cream
½ c Powdered Sugar

4c Sliced Strawberries

Add baking mix, sugar and water and mix together, do not over mix. Scoop the mix with a 1/3 c measuring cup onto a greased or parchment covered cookie sheet. Bake at 375 for about 10-12 minutes

Combine powder sugar, cream and whip with a wire whisk or an electric mixer until the mixture is stiff.

When the short bread is cool cut each one in half. Place one half down and cover with strawberries. Next place the other half of the shortbread on top and cover with strawberries and top with about 5 TB whipped cream.

Make 8

Ingredients:
1/2 cup Shirley J Universal Sauce
1 cup water

Directions:
Whisk together until smooth. Mixture will be runny, but it will thicken as it is heated. This makes about the same amount and consistency of a 10 3/4oz. can of undiluted condensed soup.

Chicken in Mushroom Sauce

What’s in it?
1 cup Shirley J Universal Sauce
4 8-oz. chicken breasts (boneless, skinless)
4 slices Swiss cheese
3 cups wild rice (cooked)
2 TB olive oil
2 cups mushrooms, any type (sliced)
1/2 cup green onion (chopped)
1 clove garlic (minced)
1/4 cup parsley (minced)
Pepper to taste
3 cups water

Directions:
Sear chicken in oil until it is brown on each side and cooked through. Set aside. Combine Shirley J Universal Sauce and water and bring to a simmer. Add the mushrooms, onions, garlic and parsley, and cook until the mushrooms are tender. Add pepper. Place chicken in baking dish, layer cheese on top of each chicken breast, and cover with sauce.

Bake at 350 degrees F. for 15-20 minutes until cheese starts to melt and is heated thoroughly. To serve, place the wild rice on serving dish and arrange chicken and sauce on top of the rice. Garnish with chopped parsley.

Watch us make Chicken in Mushroom over Wild Rice on YouTube!

Try one of our favorites, this Chicken Cranberry Braid. It’s great as right out of the oven for dinnertime, or served cold for an afternoon lunch!

Chicken Cranberry Braid

What’s in it?
* Shirley J Honey White Bread Mix (or any Shirley J bread mix)
* 1/2 cup mayo
* 2 TB Dijon mustard
* 1/2 tsp course ground pepper
1 can (12 oz) canned chicken (or any type of chicken you prefer)
1/2 cup chopped celery
1/2 cup dried cranberries
4 oz. Mozzarella cheese
1/4 cup almonds, slivered

Directions:
Mix bread according to package directions, use 1/2 of the batch recipe. Let bread rest for 15-20 minutes after mixing, per instructions on bag.

Remove bread to floured surface; roll out into approximately 12″ x 18″ rectangle. Place dough rectangle on 12″ x 18″ sheet pan lined with parchment paper. Make 4″ cuts approximately 1″ wide along each 18″ edge of the rectangle, leaving 4″ in center for filling. Place filling in middle of dough rectangle, smooth to fill to the edge of dough cuts. Fold the edges of the dough over to middle of the pan, covering fillings.

Alternate sides and tuck strips of dough under each other, giving the appearance of a woven top. Cover and let rise for 10 minutes in a warm place. Brush with egg whites and bake in a 350 degree preheated oven for approximately 20 minutes or until golden brown.

Have questions on how to make this braid? Check out our YouTube Videos:
Chicken Cranberry Braid Part 1
Chicken Cranberry Braid Part 2

Shirley J Sweet Rolls

What’s in it?
6 cups Universal Sweet Roll Mix
nuts and raisins, optional
butter or margarine, softened
brown sugar
cinnamon
2 TB instant or rapid rise yeast
1 cup warm water

Directions:
Combine Shirley J Universal Sweet Roll Mix and yeast with electric mixer and dough hook. Mix for 15 seconds on first speed to blend. Add water and mix on first speed for 30 seconds. Continue to mix, this time on second speed, for 10 minutes to develop dough. Dough should be smooth and elastic. Cover dough and let rest for 15-20 minutes.

Roll out dough on floured surface and flatten in rectangle shape to approx. 1/2 inch thick. Generously coat dough surface with softened butter. Sprinkle with cinnamon and sugar, and add raisins and nuts, if desired. Roll up dough into a tight log form. Using dental floss or thread, cut approx. 1/2 inch thick slices and place onto sheet pan covered with parchment paper. Cover with towel and place pan in warm place for rolls to rise, approx. 40-50 minutes. Bake in a preheated 370 degree F oven for 13-15 minutes, or until golden brown.

Makes (14) 4 oz. sweet rolls.

YouTube Demonstration video coming soon!

Vegetarian Alfredo Pizza

What’s in it?
Crust
8 cups Shirley J Sourdough Bread Mix (or any of our bread mixes)
2 TB dry active yeast
3 cups warm water

Sauce
1 cup Shirley J Universal Sauce
2 TB parmesan cheese
1 tsp garlic powder
1/4 tsp black pepper
3 cups water

Toppings
3 cups Mozzarella cheese
1 cup yellow squash (sliced)
1 cup broccoli crowns (stems removed)
1 cup bell peppers
1 cup mushrooms (sliced)
1 cup Roma tomatoes (diced)
1/2 cup red onion (sliced)

Directions:
Dissolve yeast in water. Add mix and knead until smooth. If using an electric mixer, mix on medium speed for 10-12 minutes. Let rest in a bowl covered with a damp towel for 15-20 minutes. Then divide the dough into 3 even pieces. Roll each piece out to about 1/2 inch thick rounds and prebake on a sheet pan at 400 degrees F for about 11 minutes. When crusts have cooled to the touch, to each crust add approx. 1 cup sauce, followed by cheese. Add rest of ingredients and bake at 400 degrees F until the cheese has melted, approx. 8 minutes.

Makes 3 large pizzas.

Watch us make the Vegetarian Alfredo Pizza on the Shirley J YouTube Channel!

Ingredients:
2c Shirley J Corn Muffin/ Bread Mix
1 ½ c Milk
Oil or Butter for Cooking

Directions:
Combine Shirley J Corn Bread and Muffin Mix with milk in a bowl. In a non-stick pan or on a griddle at medium-low heat, place a small amount of oil and about ¼ cup of batter. Cook pancake for about 60 seconds on each side, or until pancake is cooked through. If the pancake is burning, adjust the temperature lower and cook longer.

Ingredients:
Shirley J Honey Wheat Mix
dry active yeast
Toppings:
2 Roma tomatoes diced
4oz Feta cheese
1 TB olive oil
1 tbs Shirley J Pizza & Pasta sauce mix
black or Kalmata olives, chopped

Directions:
Mix all topping ingredients in a bowl and set aside.

Follow the directions on the Shirley J Honey Wheat Mix, according to the type of equipment used.

When dough has rested, with a rolling pin, cut a silver dollar sized ball from the dough, and roll until it is about ¼ inch thick , cook in a nonstick pan without any oil, until each side is brown, about 40-60 seconds per side. Repeat until all the dough has been cooked.

If you are eating it right away stack cooked dough rounds on one end of a dry kitchen towel and cover with the other end of the towel. This will help keep them warm. If you are not eating until later, you can place cool flat bread in a plastic bag and reheat for
about 1 minute in the oven, right before service. Then top with topping.

Ingredients:
3T Shirley J Pizza & Pasta Mix
¼ c water
¼ c red wine vinegar
¼ c oil

Directions:
Combine all ingredients in a bowl or salad dressing bottle. Mix well and let it stand for about 1 hour, in the refrigerator.

Ingredients:
3 TB butter
6 button mushrooms
1 cup onion sliced
2 cloves of garlic chopped
1 green bell pepper sliced
1 medium zucchini sliced in circles
1 box of uncooked lasagna noodles
12oz bag of spinach
1 tsp Shirley J Chicken Bouillon
1 tsp black pepper
½ tsp red pepper flake
4 cups Alfredo Sauce (see Shirley J recipe)
4 cups Mozzarella cheese
¾ cup water

Directions:
Sauté on medium heat mushrooms, onion, garlic, green bell pepper, and zucchini with chicken bouillon, pepper and red pepper flake. Sauté long enough to wilt vegetables. Set aside. In a 9×13 pan in layers place uncooked pasta noodles, alfredo sauce (just enough to cover noodles), vegetable mixture, add second layer of noodles, then alfredo sauce to cover, and spinach. Third layer of noodles, remaining sauce and mozzarella cheese, then add ¾ c of water. Cover and cook for 1 hour at 375. Remove from oven and let stand for 15 min. before serving.

Ingredients:
1 TB oil
2 cups yellow onions, chopped
5 garlic cloves, chopped
½ cup green bell pepper diced, seeds removed
½ tsp red chili flake
2 lbs stew meat cubed with the fat removed
4 tsp Shirley J Dutch Oven & Slow Cooker Seasoning for Beef
4 cups water
1 cup Shirley J Universal Sauce
2 TB chili powder
1 ½ TB cumin ground
2 15oz can red beans, drained and rinsed
Top with Cheddar cheese and Jalapenos

Directions:
In a medium to large stock pot, on medium heat, add oil, onions, garlic, bell peppers, and chili flake. Cook for about 5 minutes. (do not let it burn). Add stew meat and beef seasoning, cook until meat is browned. Add water and Universal Sauce, chili powder, cumin and parsley. Allow to simmer uncovered, about 45 minutes or until the meat is tender, stir to keep the bottom from burning. When meat is tender add beans.

Ingredients:
3 1/3 cup Shirley J Pancake & Waffle Mix
¾ cup mashed sweet potatoes
1/3 cup brown sugar
2 ½ cup water

Directions:
Combine all ingredients together in a large mixing bowl. Use a 1/4 measuring cup to portion out. Cook on a non-stick greased pan on medium heat. Cook until small bubbles surface over the entire pancake then flip over to cook the other side.

Ingredients:
2/3 cup mashed sweet potato (you can also substitute yams)
1/3cup maple syrup
4 TB brown sugar
¼ cup milk
2 1/3 cups Shirley J Universal Biscuit & Baking Mix

Directions:
In a bowl combine potato, syrup, sugar and milk, mix together and add Shirley J Biscuit mix. Do not over mix. Spoon out onto a greased or parchment lined sheet pan and bake for 12 minutes at 425.

Ingredients:
4oz butter softened not melted (4oz = 1 stick)
1 ½ tsp Shirley J Pizza & Pasta Mix

Directions:
In a bowl combine both ingredients with the back of a spoon, until the seasoning is evenly distributed throughout the butter. Place on one end of a sheet of parchment / wax paper, and roll into a tube shape. Refrigerate and slice off desired amount and serve.

Ingredients:
6 cup cooked long grain rice
1 cup Shirley J Universal Sauce
4 cups water
4oz butter
16oz processed American cheese

Directions:
Mix the water and Universal Sauce and bring to a simmer. Add the butter and cheese and stir until it is smooth. Then mix it in with the rice and spinach. It is ok if it is a little soupy, because the rice will absorb the extra moisture as it sits. Keep warm and serve, or refrigerate and reheat when you are ready to use it. 

Ingredients:
1 TB oil
1 cup yellow onion, chopped small
½ cup celery, chopped small
1/3 cup carrot, chopped small
2 cups frozen or fresh corn kernels
1 TB ground cumin
1 lb. spicy Italian sausage, casings removed and cut into bite sized pieces
8 cups water
2 cups Shirley J Universal Sauce

Directions:
On medium heat in a small stock pot add oil and allow for it to get hot. Add onions, celery, and carrot. Cook for about 5-6 minutes. Stir so that the vegetables do not burn.
Add sausage and cook until brown. Add the corn. Next add water and Shirley J Universal Sauce, bring to a simmer. When soup is thickened let cook for an additional 5 minutes.

Ingredients:
3 TB butter
3 chicken breasts
2 ribs of celery
2 medium carrots
1 small yellow onion (slice into thirds)
4 cloves of garlic
2 ears of corn
1 cup green chilies (diced)
1 cup sliced mushrooms
2 tsp cumin
2 cups Shirley J Universal Sauce
8 cups water
pepper to Taste

Directions:
In a smoker, smoke the chicken, celery, carrots, onions, garlic, and corn. Let them smoke for abut 30 to 45 minutes. When it is cool enough to handle, cut everything into bite sized pieces. Sauté in the butter, all chicken and vegetables for about 15 minutes, stir it to help everything to cook evenly. Next add the water, Universal Sauce, and the cumin to the mixture and stir until the cream base is incorporated to the water.

Directions:
1 cup brown sugar
1 cup raisins
1 TB cinnamon
Shirley J Honey Wheat Bread Mix

Directions:
Follow instructions on pack, according to type of equipment you are using.

Roll out dough until about a ¼ inch thick, sprinkle with brown sugar, and cinnamon. Cover with raisins. Roll and cut in 2 inch thick rounds. Tightly packed in a grease pan with dough rounds and bake at 400 for 15-18 minutes.

Ingredients:
4 cups water
1 cup Shirley J Universal Sauce
½ cup Parmesan cheese

Directions:
In a medium sauce pan on medium heat add water and Universal Sauce. Mix thoroughly and bring to a simmer. Remove from heat and stir in Parmesan cheese.

Ingredients:
1 T. oil
¾ c. yellow onions chopped
3 c. garlic
2 poblano chilies with the skin removed and diced. (You can substitute 6 oz can of diced green chilies)
2 cobs of corn (roasted or grilled, kernels removed) (You can substitute 1 ½ cups of frozen corn roasted in the oven)
4 c. water
1 c. Shirley J Universal Sauce
½ t. oregano (ground or crushed)
1 t. cumin (ground)
1 t. Shirley J Chicken Bouillon
1 ½ c. white or yellow cheddar cheese (grated)
tortilla chips for garnish

Directions:
In a small stockpot, on medium heat add oil, garlic and onions. Cook for 4-5 minutes. Do not allow to burn. Next add chilies and roasted corn, let cook for about 2 minutes. Add water and Shirley J Universal Sauce, whisk until blended. Allow the mixture to come to a slow boil. Add the spices and Shirley J Chicken Bouillon, let simmer for 5 minutes. Turn heat off, add cheese and stir until all is incorporated evenly. Serve, garnish with tortilla chips.