Bacon & Apple Pulled Chicken Sandwich with Onion Chutney

When you blend savory bacon with tart Granny Smith apples, you get a totally different take on the usual shredded chicken sandwich. And by using fully cooked Keystone Chicken, you'll satisfy your hungry family in less than 20 minutes! Keystone Cookbook Recipe Winner submitted by Mary L. 

Bacon and Apple Chicken Sandwich recipe winner
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 cup Keystone Chicken Broth
  • 1/2 pound bacon, cut into 1-inch pieces
  • 1 large sweet onion, diced
  • 3 cloves garlic, minced
  • 1 tsp balsamic vinegar
  • 1 Granny Smith, cored and diced
  • 1 tsp black pepper
  • 1/2 tsp thyme
  • 6 hamburger buns
  1. In a large skillet, cook bacon pieces until crispy. Remove bacon to a paper towel to drain and pour off the fat, leaving one tablespoon of drippings in the pan.
  2. Sauté onions and garlic until soft in the bacon drippings. Add diced apple and cook for five minutes.
  3. In a separate pan, combine Keystone Chicken, Keystone Chicken Broth, pepper, thyme and vinegar. Cook on medium for 10 minutes, stirring frequently.
  4. Just before serving, stir bacon into onion chutney. Top buns with chicken mixture and then onion chutney. Serve immediately.

Grandma’s Chicken and Dressing

Who said stuffing was only for the holidays? We sure didn't! Grandma's special recipe includes adding Keystone Chicken and Keystone Chicken Broth to the mix. No secret ingredients here, we make it easy for you to add additional tasty elements to any stuffing recipe! Keystone Cookbook Recipe Winner submitted by Vickie from Florida.

Grandma's Award Winning Stuffing
  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (27 oz) Keystone Chicken Broth
  • 2 Tbs butter
  • 1 egg, beaten
  • 1 package cornbread, prepared per package instructions
  • 3 slices of day old bread, toasted or dried out, cubed.
  • 1 tsp sage
  • 1 to 2 ribs of celery, diced
  • 1 small onion, diced
  • Salt and black pepper to taste
  1. Prepare cornbread per package directions.
  2. Preheat oven to 350 degrees.
  3. In a large skillet, sauté onions and celery in butter for approximately 4 minutes. Add crumbled cornbread and cubed bread to the mix.
  4. Add Keystone Chicken Broth (add more or less per your dry-to-moist preference) and sage. Mix well.
  5. Add beaten egg, Keystone Chicken and mix well. Add salt and pepper to taste.
  6. Add all mixture in a 13 inch casserole pan.
  7. Bake for 30 to 40 minutes or until top is golden brown.

Bada Bing Beef

With a name like Bada Bing Beef, you know this recipe is going to shake up the family dinner table! The zing of red pepper flakes and garlic while using Keystone Beef instead of regular hamburger makes all the difference! Try this recipe tonight ... deliziosa!

Recipe Winner - Bada Bing beef
  • 1 can (28 oz) Keystone Beef, drained
  • 1 (12 oz) package penne pasta
  • 2 tsp olive oil
  • 2 tsp red pepper flakes
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • 1 1/2 cups heavy cream
  • 2 cups cherry tomatoes, sliced (may substitute one 28 oz can of Italian-style tomatoes)
  • 1/2 tsp salt
  • 2 tsp parsley as a garnish
  1. Bring a large pot of water to a boil. Cook pasta in boiling water until al dente; drain.
  2. Heat oil in a large, deep skillet over medium heat. Add Keystone Beef, pepper flakes, onion and garlic and cook until onion is tender.
  3. Stir in tomatoes, heavy cream and salt. Simmer until mixture thickens, about 8 minutes.
  4. Stir cooked pasta into sauce and heat throughly. Garnish with parsley and serve immediately ... enjoy!

Unstuffed Pepper Soup

A Keystone Cookbook Recipe Winner, this Unstuffed Pepper Soup recipe, using Keystone Ground Beef, is a one-pot wonder! Easy to make and even easier to clean up ... especially because there won't be any leftovers! Winning recipe submitted by Daniel C.

Keystone Unstuffed Pepper Soup
  • 1 can (28 oz.) Keystone Ground Beef, drained
  • 1 can (27 oz) Keystone Beef Broth
  • 1 package Spanish rice side dish
  • 1 Green bell pepper, diced
  • 1 Red bell pepper, diced
  • 1 medium onion, diced
  • 2 cans (15 oz.) Diced tomatoes
  • 1 can (32 oz.) Tomato juice
  1. Add all ingredients in a large pot and bring to a boil.
  2. Reduce heat and simmer for 20 minutes (or until rice is cooked).