THIS & THAT

Enjoy these great recipes using one or more of Alaga brand Syrups and Hot Sauce.  These recipes were submitted by some of our loyal consumers.

Alaga Balsamic Vinaigrette

Alaga Balsamic Vinaigrette

1 c. olive oil

1/2 c. balsamic vinegar

1/2 tsp. salt

1/2 tsp. ground pepper

1/2 c. Alaga Cane Syrup

1 tsp. Worchestershire Sauce

 

Mix throughly with a whisk and add to mixed salad.  Toss salad mixture until completely coated with the dressing.

Baked Vidalia Onion Dip

Alaga Baked Onion Dip

2 T. butter

3 large Vidalia onions coarsely chopped

2 c. shredded swiiss cheese

2 c. mayonnaise

1 (8oz.) can sliced water chestnuts (chopped)

1/4 c. dry white wine

1 clove garlic minced

1 tsp. Alaga Hot Sauce

 

Melt butter in a large skillet over medium high heat.  Add the onion and saute for 10 minutes or until tender.  In a bowl, stir together the Swiss cheese and the remaining ingredients.  Add the onions, blending well.  Spoon the mixture into a lightly greased 2 quart baking dish.  Bake at 375 degrees for 25 minutes.  Remove from oven and let stand for 10 minutes.  Serve with tortilla chips or crackers.

Chilton Peach BBQ Sauce

Alaga Chilton County Peach BBQ Sauce

1/2 c. butter

2 lb. chicken or pork bones

1 lg. onion, quartered

3 Serrano peppers, split in half

2 lemons, cut in half

6 cloves garlic, crushed

1 qt. ketchup

2 c. water

1 c. vinegar

1/2 c. prepared mustard

1/4 c. Alaga Cane Syrup

1 1/2 brown sugar

1 c. peach puree

1c. diced peaches

3 T. Worcestershire Sauce

1 T. onion salt

1 T. black pepper

1 c. Alaga Hot Sauce

 

Saute chicken or pork bones in butter until browned.  Add the onions, Serrano peppers, lemons and garlic.  Continue to saute and then add remaining ingredients.  Simmer for 45 minutes to 1 hour.  Strain and serve.  Yields: 2 quarts.

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