Recipes

• 2 - 6 oz. Pkgs. Southeastern Mills Country Biscuit Mix
• 1 - cup Shredded Mild Cheddar Cheese
• 1/2 Tsp. Garlic Powder
• 1/ 4 Tsp. Ground Red Pepper

Mix above ingredients together before adding any liquid. Add liquid from package directions.  Can add slightly more than package directions.  Dough should be slightly sticky.  Use ice cream scoop and drop on greased pan.  Bake for 8 minutes or until slightly brown at 350 degrees. Remove and brush with butter.  Put back into oven and bake until golden brown.  Remove from oven, brush with butter and sprinkle with Parmesan Cheese.

• 1 1/2 lbs. Ground Beef
• 12 oz. Shredded Cheddar Cheese
• 1 can Refried Beans
• 16 oz. pkg. Southeastern Mills Mexican Cornbread Mix

Brown ground beef and drain.  Add refried beans and salsa.  Spread into a 9 x 10 casserole dish.  Cover with 12 ozs. shredded cheddar cheese.  Mix
the Mexican Cornbread by package directions.  Pour over top of casserole and spread evenly.  Bake at 400 degrees for approximately 20 minutes until
top is brown.  Serve with sour cream and extra salsa if desired.

• 1 can evaporated milk
• 3 cups chicken broth
• 1 lb. chopped broccoli
• 1 cup instant rice
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1  / 2.75 oz. pkg. Southeastern Mills Cheddar Cheese Sauce Mix

Place milk and  2 cups of broth in 2 qt. sauce pan.  Mix cheese sauce mix into the 3rd cup of broth and pour into sauce pan mixture.  Add all other ingredients and cook over medium heat until broccoli is tender, stirring often to prevent sticking. 

• 1 pound pork sausage
• 2 cups Southeastern Mills Country Biscuit Mix
• 1 1/2 cups grated sharp cheddar cheese

Preheat oven to 350 degrees. In a large bowl, combine sausage,
biscuit mix and cheddar cheese.  Shape into walnut size balls and
place on a baking sheet.  Bake for 10-12 minutes until golden brown.
 

• 1 to 2 lbs. mild or hot sausage
• 2 pkgs. Southeastern Mills Cheddar Cheese Sauce Mix
• 1 - 2 cans rotel tomatoes

Cook sausage and drain.  Cook cheese sauce mix as directed on package.
Mix sausage, cheese sauce and rotel tomatoes together.  Put in pan and
simmer for approximately 20 minutes. Great dip for chips or nachos.

• 10 strips Bacon, cooked and crumbled
• 1 cup grated swiss cheese
• 1/3 cup chopped onion
• 2 cups milk
• 1 tsp. salt
• 4  eggs
• 1/2 cup Southeastern Mills Country Biscuit Mix
• 3/4 cup grated sharp cheddar cheese

Arrange bacon, swiss cheese and chopped onions in bottom of 10" skillet.
Combine milk, salt, eggs and biscuit mix.  Beat until smooth.  Slowly pour
over bacon mixture.  Cover and cook on medium heat 20-25 minutes.  Sprinkle
top with cheddar cheese.  Cover and let stand 5 minutes.  Makes 6 to 8 servings.
May be cooked in oven at 350 for 50-55 minutes.

• 1 pkg. Southeastern Mills Brown Gravy Mix
• 2 lb. Roast ( any cut)
• 1 medium chopped onion
• 1 can tomato paste
• 2 cloves garlic chopped
• 2 Tbs. olive oil
• dash  salt
• dash pepper
• dash dried basil
• dash cerely salt

Heat dutch oven on stovetop at medium heat; add olive oil, garlic and onions.
Cook for a few minutes.  Add roast, searing each side 5 minutes.  Prepare
gravy mix as directed on package.  Add to roast in dutch oven;add tomato paste.
Add salt, pepper, basil and celery salt.  Add water to cover roast if gravy isn't
enough.  Cook 1 hour or longer at 350.  You may add potatoes, carrots, zucchini
or other vegetables to the mixture during the last 30-45 minutes of cooking time.
Serve over rice or noodles.

1 pkg. Southeastern Mills Turkey Gravy Mix
4  hardboiled eggs
8 oz. chopped cooked Turkey
1 medium onion chopped
Cook gravy as directed on package.  Chop eggs and onions.  Saute onions
in butter until tender.  Combine all ingredients; serve over turkey or dressing.
 

Here’s a down home recipe that works well with veal, wild game, poultry, pork tenderloins or round steak.
1-½ pounds ground beef
1 teaspoon salt
1 teaspoon lemon juice
½ teaspoon paprika
1 slightly beaten egg
2 tablespoons water
½ cup dry Shore Lunch® Original Recipe Breading Mix
2 tablespoons butter or margarine

• Combine meat, salt, lemon juice and paprika. Mix well.
• Shape mixture into 6 patties.
• Combine egg and water. Dip patties into egg & water mixture, then into Breading Mix.
• Melt butter or margarine in large skillet.
• Add patties and cook over medium heat to desired doneness, turning once.

Serve with Shore Lunch® dumplings and basic white sauce. Both of these recipes are found on our website.

This recipe works with pan fried and deep fried fish & seafood.
Seafood or fish
1 9 oz package of Shore Lunch® Original Recipe Breading Mix
1 can beer
Shore Lunch® Gourmet Turkey Fry Cooking Oil

• Thoroughly wash seafood/fish in cold water and place in plastic bag with ½ packet Original Recipe Breading Mix.
• Shake until thoroughly coated.
• In medium bowl, mix remaining ½ packet of Breading Mix and 1-½ cups of your favorite beer to make a thin batter.
• Dip the dry coated seafood in the batter and immediately transfer into oil heated to 360 °F in your deep fryer. For pan frying, pour at least 3" oil in pan to ensure seafood will float while cooking.
• Fry until golden brown, turning several times.
• Remove from oil and drain on paper towels before serving.

For a bolder flavor, inject the fish or seafood with Shore Lunch® Buttery Creole or Buttery Herb Injectable Marinade before coating with breading mix.

Here it is! The original "Old Guide’s Secret" recipe for mouthwatering fried fish.
Fish fillets
Shore Lunch® Turkey Gourmet™ Miracle Peanut™ Frying Oil
Shore Lunch® Original Recipe Breading Mix
1 egg or milk
Beer or water

• Pour ½ to ¾ inch Shore Lunch® Turkey Gourmet™ Miracle Peanut™ Frying Oil in frying pan and heat to 375 °F.
• Mix 1 cup Original Recipe Breading Mix with water until batter is the consistency of cream.
• Place dry breading mix in shallow bowl.
• Moisten fillets with beaten egg, milk or water. Dredge in dry mix.
• Shake off excess breading and dip fillets into batter, forming a light, even coating.
• Immediately (and carefully!) place fillets in hot oil and fry for approximately 2 minutes until golden brown.
• Remove from oil and drain on paper towels before serving.