Friday, November 20, 2009


16 OZ soft cream cheese
1 can white chicken breast
1/2 pack craisins
1/2 cup chopped walnuts
1 pkg sweet onion sassy dip

Mix sassy dip with cream cheese
in a large bowl, mix next three
ingredients and refrigerate an
hour before serving on crackers
or bagel bites.


1 cup of finely shredded, sharp
cheddar cheese
8 oz. cream cheese
1/2 jar of pimentos
optional chopped jalapenos or black
1/2 pkg. original sassy dip

spread on crackers or bagel chips


1/2 PKG Sassy sweet onion or Garlic dip mix
8 oz cream cheese soft or 8 oz sour cream
5 oz frozen chopped spinach, thawed
1/3 cup finely chopped carrots optional
1/2 pkg bacon bits

In a large bowl combine sassy dip mix
and cream cheese, strain excess water
from spinach and add to dip mixture, add
carrots and bacon bits, Cover with plastic
wrap and chill for 2 hours, Slice a circle
around top of bread and remove inside and cut
into bite size pieces. Fill hole with spinach
dip. Cut other bread loaf into cubes and serve
with dip. If you use cream cheese it is better
to serve on crackers of choice or bagel bites.

Sassy Dips


Basic Recipe:
1 cup of leftover beef (roast, London Broil,
chopped deli roast beef)
2 tbs chopped onion* (*may saute)
1/4 cup chopped green bell pepper*
1/2 cup shredded provolone cheese
chopped mushrooms, optional*
Red's White Sauce, optional


Basic Recipe:
Use Sassy Sweet Onion Dip Mix
1 cup chopped roast beef ( for a quick
alternative, use deli roast beef)
2-3 Tbs. Shredded Cheese

Delicious served as a hot grilled sandwich
or on toasted baguette, pretzel chips or

Tuesday, August 25, 2009


There are so many ways to prepare pork loin but I think you will find this recipe will be a favorite at your house as it is at mine. I prefer to cook my pork loin on the grill but you can also cook this in the oven as well. If you are grilling place your pork loin on a disposable pan and place in the center of your grill. Remember to always cook with indirect heat. Never cook over your coals. You will want to cook the pork loin for approximately one hour, depending on the size of the loin, at a temperature of about 325 degrees. Use a meat thermometer to check from time to time. You don't want to over cook your loin. If you are cooking in an oven, preheat your oven to 325 degrees. Your pork loin should be at room temperature when place on the grill or in the oven. Prepare your loin by rubbing on Big Daddy's Superb-Herb Rub before cooking. While your loin is cooking prepare your Cherry Glaze. Below are the ingredients you will need and instructions.


1/2 cup of NC General Store Brand Cherry Butter
1/2 cup of Balsamic Vinegar
3 tablespoons brown sugar (optional)
4 tablespoons extra virgin olive oil

Place ingredients into a small saucepan. Stir over medium heat but do not boil. You just want everything to blend in. Reduce heat and simmer. Once you pork loin is ready cut slices half way through the loin and pour on your graze. Let stand for about 10 to 15 minutes then finish slicing and serve.

Monday, August 24, 2009

Best BBQ Ribs in the South

I call this recipe "Best Ribs in the South" but no where else do people really know the secret of good ribs but in the South. To barbecue means to slow-cook meat at a low temperature for a long time over wood or charcoal. In America, barbecue (or BBQ) originated in the late 1800's during Western cattle drives. The cowboys were fed the less than perfect cuts of meat, often brisket, a tough and stringy piece of meat that required five to seven hours of cooking to tenderize. In the South, the slaves also were given the less desirable cuts of meat as well. They began making sauces using vinegar,tomatoes and spices to bring out the flavors of the meat. The barbecue meats used were pork butt, pork ribs, beef ribs, venison and goat.
No one really knows where the word Barbecue originated. The word 'Barbecue' might come from the Taino Indian word 'barbacoa' meaning meat-smoking apparatus. 'Barbecue' could have also originated from the French word "Barbe a queue" which means "whiskers-to-tail." I tell people that in North Carolina BBQ changes from county to county. From a vinegar based sauce in the eastern part of the state, to a red sauce in the Lexington area, to a more smokey sweet molasses type of sauce in the mountains North Carolina has a large variety of sauces to choose from. Below I have put together a recipe that I think everyone will enjoy and is so easy to make.

Best BBQ Ribs in the South


2 or three racks of ribs of choice.
Adams Rib Rub (Regular or Spicy)
Grandeddy's Smokehouse BBQ Sauce (Sweet and Mild or Hot)

Pork Ribs are meaty cuts taken from the loin and belly rib sections. There are several different cuts of ribs including country style ribs, baby back ribs and spare ribs. When you have chosen the type of rib you wish to cook remove the membrane carefully from the back of the cut. Some people do not bother with removing the membrane and most recipes do not mention it, but when the meat is going to be seasoned and slow cooked, the membrane tends to block the absorption of the seasoning and smoked flavor from penetrating into the meat. The membrane is easily removed. Just use a knife to separate a portion of it from the meat and then you can usually just pull it free with your fingers. Rub the Adams Rib Rub all over your meat. I prefer to wrap the ribs in plastic wrap and refrigerate over night. When you are ready to cook your ribs make sure your ribs are at room temperature before placing on the grill or smoker. Remember the secret of good BBQ is low and slow. Place the ribs in the center of your grill and cook using indirect heat. Never cook your meat directly over your heat source. I prefer cooking with wood or a mesquite charcoal. I also recommend a charcoal chimney rather than liquid starters that may leave the liquid flavor in your meat.
When your meat is about two thirds done, place your ribs in a crockpot and add warm Grandeddy Daves Smokehouse BBQ SauceYou may want to be warm you sauce in the crockpot so the crockpot itself will be warm.
Finish cooking your ribs on low in the crockpot for about two hours before serving.

Sunday, August 23, 2009


Our Jamaican friend Pluto visited our store recently for a tasting of his authentic Jamaican cuisine. People loved the taste of his pork and chicken recipes and oh so easy to make. I have posted several recipes using Pluto's Certified Organic Jamaican Jerk Sauce below. I know your family will enjoy a taste of Jamaica when you prepare these scrumptious dishes. You will enjoy the fact that they are soooooooooo easy to prepare. Bon appetite mon.

Pluto's Jerk Chicken, Pork or Beef


Marinate chicken, beef or pork with PLUTO’S Certified Organic Jamaican Jerk Sauce for desired length of time. For best results, marinate overnight. Bake at 375º in a covered pan for approximately 11/2 hours. (Cooking time varies depending on thickness of meat.) PLUTO’S Certified Organic Jamaican Jerk Sauce is low in sodium. Add salt to taste.

Perfect Potatoes


Simply cut up boiled potatoes and pour some PLUTO’S Certified Organic Jamaican Jerk Sauce on them. They are delicious served either hot or cold.

PLUTO'S Fish Marinade


To create tasty authentic Jamaican Jerk dishes, use PLUTO’S Certified Organic Jamaican Jerk Sauce as a marinade for seafood and meats. For quick and easy, healthy dining, simply bake or broil in a covered pan. It is great for grilling. PLUTO’S Certified Organic Jamaican Jerk Sauce is also delicious when added to beans, soups, veggies, grains or pasta.

Shrimp Angelique


Mix together in a bowl: cooked, peeled shrimp, some PLUTO’S Certified Organic Jamaican Jerk Sauce and butter (to taste). Microwave for two minutes. Serve over rice or pasta. –Courtesy of Rob Monath

Warm Jerk Seafood Salad


Sauté seafood of your choice (ie: cubed salmon, scallops, peeled shrimp) in Pappous Extra Virgin Olive Oil until it is almost cooked. Add PLUTO’S Certified Organic Jamaican Jerk Sauce and continue sauteing until done. Place on a bed of your favorite organic greens. Eat and enjoy!

I know you will enjoy these great recipes. If you have a recipe using any of our NC products send them to us at

Saturday, August 22, 2009

Classic Caribbean Bliss Jerk Chicken

Classic Caribbean Bliss Jerk ChickenClassic


1 large chicken
PLUTO'S Caribbean Bliss.


Rub chicken lightly, but completely, (inside and out) with PLUTO'S Caribbean Bliss. Place in a cooking pan to marinate. Marinating time can vary from five minutes to overnight, depending on how much time is available. ADD NOTHING! Bake at 375º in a covered pan for approximately 11/2 hours, occasionally basting the chicken with its own juice. Remove cover and brown for a few minutes. Eat and enjoy!

Friday, August 21, 2009



* 3-5 lb pork roast
* 1 1/2 cup Big Daddy's Marinade
* 2/3 tbsp Peggy Rose's Hot Sweet Pepper Jelly
* Big Daddy's Superb-Herb Seasoning
* Kosher salt
* Fresh cracked pepper


1. Place pork roast in marinating dish.
2. Pour Big Daddy's Marinade over roast and cover.
3. Refrigerate overnight.
4. Place in roasting pan.
5. Sprinkle Superb-Herb, kosher salt, and fresh cracked pepper over top of roast.
6. Cover with lid and bake at 325ºF until internal temperature reaches 170ºF.
7. Spread hot pepper jelly over top of roast and bake uncovered for 10 minutes.
8. Remove from oven and let rest for 15 minutes before slicing and serving.

Thursday, August 20, 2009

Chicken/Tuna Sandwich

Home Industries inc., established in 1979, is the makers of Capsicana ZING Gourmet Sauce this product captures innovation and creativity in a bottle. Just pour a little on veggies or meat when you need a dash of excitement. Specially blended, Capsicana Zing Gourmet Sauce, combines the rich flavors of sun-drenched raisins, fresh red peppers, and other spices in a tantalizing sauce. It contains only the choicest ingredients, with no artificial preservatives or additives."If you ain't got that ZING then you ain't got a thing" do wat do wat.

I will be sharing a number of recipes or our blog using this great sauce. This is one of the first sauces we carried and it continues to be a favorite. We know you will enjoy it as much as my family has. It's good on field peas, hot dogs, salads, and mixed with cream cheese just to name a few of my favorite uses. Below is just one more recipe you may want to try.


2 TABLESPOONS ZING DIP (recipe on bottle)

1. Mix the above well
2. serve on bread, toast or bagels.

Wednesday, August 19, 2009

The Perfect Chili Recipe

Today we start our first recipe page. Dennis, a father of three and husband of one, became our first follower of the North Carolina General Stores blog. Dennis is in search of an interesting story and the perfect chili recipe. I will save, for now, the interesting story but I do have quite a few to tell. Now if you are looking for the perfect chili recipe, I think I have one that will delight your palate. The North Carolina products we will be using I will put in bold print and you can purchase these products at our store at 150 South White Street in Wake Forest, NC.

Feeds 8 to 10 people with left-overs.

INGREDIENTS: 7 or 8 TSP Firehouse Chili Mix by Kitchen Helpers,
2 lbs. Hamburger
1 or 2 vidalia onions diced
1 red bell pepper diced
1 yellow bell pepper diced
1 green bell pepper diced (if you want hotter chili replace with peppers of choice)
1 mince garlic if preferred (optional)
1 can of black beans (drained)
1 can of pinto beans (drained)
1 can of northern beans (drained)(Optional substitute red kidney beans)
2 cans diced tomatoes (drained)( diced tomatoes with chiles for hotter chili)
1 small 5oz bottle Durn Good Bloody Mary
1 1.5 oz. bottle Granddeddy Daves reg. or hot BBQ Sauce
For a more tomato tasting chili we recommend adding 1 bottle of Schumann's Ketchup
Freeze left-overs. Even better when re-heated.


Saute onions, peppers, and garlic (optional) in large skillet using Pappous Extra Virgin Olive Oil. Brown hamburger in onion and pepper mixture. blend in Firehouse Chili Mixwhile browning hamburger mixture. Adding your spices while cooking your hamburger enhances the flavors. Place mixture into crock pot and add rest of the ingredients. Cook on low setting for five to six hours.

On July 4th we served over a hundred hot dogs to customers at our store. We made the recipe above less the beans. People raved over the taste and we sold out of the chili mix. We had a lot of chili left over so I brought it home and added the beans. It was wonderful. I am thinking about entering this recipe in the next chili cook-off I go to.