5 cups cubed cooked chicken

2 tablespoons salad oil

2 tablespoon orange juice

2 tablespoons vinegar

1 tablespoon salt

3 cups cooked rice

1-1/2 cup small green grapes

1 cup sweetened pitted or dried cherries

1-1/2 cup sliced celery

1 - 13-1/2 oz. can pineapple tidbits, drained

1 - 11 oz. can mandarin oranges, drained

1 cup toasted slivered almonds

1-1/2 cup mayonnaise

Combine chicken, salad oil, orange juice, vinegar and salt; let stand while preparing remaining salad ingredients. 

Combine rice, grapes, cherries, celery, pineapple, mandarin oranges, almonds, and mayonnaise.  Toss gently.  Add marinated chicken mixture and toss well.


2 oz. Dried Cherries


Product Details


ingredients:  cherries, sugar

8 oz. Dried Cherries


Product Details


ingredients:  cherries, sugar

A Taste of Door County

A_Taste_of_Door__4afcd8ec01976.jpgA nice selection of Door County products!

Product Details

  • 32 oz. Cherry Pie Filling
  • 32 oz. Dill Spear w/Onion & Garlic
  • 8 oz. Cherry Jam
  • 2 oz. Dried Cherries
  • 12 oz. Honey
  • 1.5 oz. Holiday Coffee

Season's Greetings

Sesason_s_Greeti_4afcd9a77811a.jpgA special way to send a greeting!

Product Details

  • 12 oz. Creamy Vidalia Onion Salad Dressing
  • 16 oz.  Dilly Beans
  • 10.5 oz. Summer Garden Salsa
  • 8 oz. Cherry Mustard Pretzel Dip
  • 3.4 oz. Maple Syrup
  • 5 oz. Holiday Fudge



2 cups cooked chicken, diced

1 avocado, peeld & chopped

1/2 cup snow peas, blanched

1-1/2 cup vegetables, blanched, your choice

1/2 cup Raspberry Vinaigrette Dressing

1/4 cup pineapple chunks

1/4 cup canned oranges, drained

1/4 cup grapes cut in half

1/4 cup chopped walnuts

Mix all ingredients with Raspberry Vinaigrette Dressing.  Cover and refrigerate until cold.

3 tomatoes, sliced crosswise into crescent shaped pieces

1/2 Vidalia sweet onion, sliced in thin lenghtwise strips

3-4 fresh basil leaves, or 1/2 teaspoon crush dried basil

2 Tablespoons Vinaigrette with Olive Oil dressing

3 Tablespoons olive oil

Salt & Pepper to taste

Mix all ingredients together and toss lightly.  Allow to marinade for at least 1 hour.

1 Tablespoon vegetable oil

1/4 teaspoon chili powder

1/4 teasponn ground cumin

1/4 teaspoon coriander

1-1/2 cup white rice

3 cups water

2 garlic cloves, minced

1 red & green bell pepper, diced

Corn cut from 2 ears, uncooked

1 cup cooked pinto beans, drained & rinsed

1 large tomato, chopped

1 small zucchini, chopped

Vidalia Onion Ranch Dressing

Canned baby corn for garnish, drained & rinsed

Heat oil in saucepan.  Add chili powder, cumin and coriander.  Saute for 2 minutes to release flavor.  Stir in rice.  Stir for 2-3 minutes before adding water and minced garlic.  Bring to a boil and reduce heat; cover and simmer for 18-20 minutes or until rice is tender.  Remove and allow to cool.  Prepare vegetables and add to rice.  Toss gently with Vidalia Onion Ranch Dressing.  Garnish with baby ears of corn.

1/4 cup Vinaigrette with Garlic & Olive Oil dressing

2 Tablespoons fresh lemon juice

1/4 teaspoon salt

1/4 teaspoon pepper

1 lb. ripe tomatoes, seeded & chopped

1/2 lb. feta cheese, coarsely crumbled

1 med. seedless cucumber, peeled & chopped

2-3 cups fresh arugula or spinach, coarsely chopped

1 med. red onion, chopped

6 regual size pita breads, 12 oz. total

1 Tablespoon stone ground mustard

Whisk together Vinaigrette with Garlic & Olive Oil, lemon juice and chili stone ground mustard.  Add to greens, etc, to coat.  Cut pita breads in half and split in half to form pocket.  Fill each pocket with about 1/2 cup of salad.  Serve immediately.

3 Tablespoons Green Tomato Relish

1 (7 oz.) can tuna in water

4 oz. elbow macaroni

3 Tablespoons mayonnaise

3 med. celery stalks, finely chopped

1 Tablespoon seasoning salt

Cook macaroni according to boxed directions.  Drain and shred tuna into macaroni and mix well.  Add chopped celery and mix again.  Add mayonnaise, Green Tomato Relish and seasoning salt; mix well.  Chill and serve within 2 hours.