Keystone Family Traditions
Recipe Search
Keystone Chicken Cordon Bleu
- 1 can (28 oz) Keystone Chicken, drained
- 1 head cauliflower, cut into florets
- 1 cup heavy cream
- 1/2 cup sour cream
- 2 Tbsp Dijon mustard
- 2 cloves garlic, minced
- 1/2 pound ham, sliced
- 2 cups Swiss cheese, shredded
- 1/2 cup bread crumbs
- Preheat the oven to 450 degrees F.
- In a large bowl, toss the cauliflower with oil.
- Place cauliflower on a baking sheet and roast in the oven for about 30 minutes, until golden brown.
- While cauliflower roasts, in a large bowl stir together heavy cream, sour cream, Dijon mustard, minced garlic and the shredded cheese. Stir in the Keystone Chicken and ham.
- Once cooked, take cauliflower out of the oven and reduce the oven temperature to 400 degrees F.
- Stir the cauliflower into the casserole mixture. Transfer the casserole mixture into a 9 x 13 in casserole dish. Sprinkle the bread crumbs on top and bake for 10 minutes or until the cheese is melted and golden.
Keystone Beef Polenta Casserole
- 1/2 can (28 oz) Keystone Beef, drained
- 1 tube (17 oz) polenta
- 2 medium zucchini
- 1 jar (24 oz) pasta sauce
- 2 cups mozzarella cheese, shredded
- 1 small onion, sliced
- Olive oil cooking spray
- Preheat oven to 375°.
- Cut zucchini in half lengthwise, then, cut into 1/2-inch slices.
- Cut polenta into 8 slices and coat each slice with olive oil spray. Heat a large nonstick skillet over medium heat and add polenta slices. Cook for 3 minutes on each side or until lightly browned. Coat a 11 x 7 inch baking dish with cooking spray and arrange polenta slices on the bottom.
- Add 2 tablespoons of oil to pan and add zucchini and onions to pan and over medium heat, sauté 3 to 4 minutes or until tender.
- Add Keystone Beef and pasta sauce. Cook 3 to 4 minutes or until thoroughly heated, stirring occasionally. Spoon beef mixture over polenta and sprinkle with cheese. Bake at 375° for 15 to 18 minutes or until cheese melts.
Unstuffed Stuffed Cabbage Rolls
- 1 can (28 oz) Keystone Beef, drained and chopped
- 1 small head cabbage, chopped
- 1 large onion, chopped
- 2 cans (15 oz.) diced tomatoes
- 1 jar (16 oz) sauerkraut
- 3 cloves garlic, minced
- 2 tsp. ground black pepper
- 2 tsp. salt
- ½ cup water
- oil to sauté the onions
- In a large skillet, over medium-high heat add 2 tablespoons of oil and onions. Sauté the onions until become soft, approximately 4 minutes.
- Stir in Keystone Beef and heat for 3 minutes.
- Add tomatoes, tomato sauce, sauerkraut, water, garlic, salt, pepper and mix well. Bring mixture to a boil.
- Add cabbage and blend into mixture. Cover and reduce heat, simmer until cabbage is tender, about 25 minutes. Serve warm.
Chicken Ramen Noodle Casserole
- 1 can (28 oz) Keystone Chicken, drained
- Six 3-ounce packages chicken-flavored ramen noodles (save 3 flavor packets - discarded the remaining 3)
- 1 tub (8 oz) whipped plain cream cheese
- 4 cups milk
- 1 package (10.8 oz) frozen broccoli florets
- 8 oz cheddar cheese, shredded
- Preheat the oven to 400 degrees F.
- In a 13-by-9-inch baking dish, place the ramen noodle squares in a single layer covering the bottom.
- Whisk together the cream cheese, milk and the 3 reserved flavor packets from the ramen in a medium bowl.
- Pour the mixture over the ramen. Scatter the Keystone Chicken over the sauce and noodles and then scatter the broccoli.
- Sprinkle with cheddar cheese evenly across the top of broccoli.
- Bake until the noodles are cooked throughout and the cheese melts, approximately 25 minutes.
Chicken Lo Mein
- 1 can (28 oz.) Keystone Chicken, drained
- 8 oz. lo mein egg noodles
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1/2 cup snow peas
- 3 cups baby spinach
- 2 Tbsp sesame seeds, for garnish
- FOR THE SAUCE
- 4 Tbsp reduced-sodium soy sauce
- 3 tsp sugar
- 2 tsp sesame oil (may substitute vegetable oil)
- 1 tsp ground ginger
- 2 tsp Sriracha sauce
- In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger, and Sriracha; set aside.
- In a large pot cook noodles according to package instructions; drain well.
- Heat olive oil in a large skillet or wok over medium-high heat. Add garlic, mushrooms, bell pepper, and carrot. Cook, stirring frequently, until tender, about 4 minutes.
- Stir in snow peas and spinach until the spinach has wilted, about 3 minutes. Add Keystone Chicken, mix well.
- Stir in egg noodles and soy sauce mixture, and gently toss to combine. Garnish with sesame seeds and serve.
Betta Feta Chicken Sandwich
- 1 can (28 oz) Keystone Chicken, drained
- 1 red bell pepper, seeded and diced
- 2 large stalks celery, diced
- ½ onion, diced
- 7 tablespoons mayonnaise
- 7 tablespoons sour cream
- 4 ounces feta cheese, crumbled
- teaspoon dried dill weed
- 8 slices of bread
- Salt and pepper to taste
- In a small bowl, add mayonnaise, sour cream, feta cheese, dill, and mix well.
- In a medium serving bowl, mix the Keystone Chicken, celery, and onion.
- Pour mayonnaise mixture over the chicken mixture and stir thoroughly.
- Taste and season with salt and pepper as needed. Refrigerate or serve immediately!
Cheesy Beef Empanadas
- 1 can (28 oz) Keystone Beef drained and chopped
- 1 Tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 tsp. cumin
- 1 cup chopped tomatoes
- 1/2 cup jalapeños, chopped
- 1 cup shredded cheddar cheese
- 1 cup pepper jack, shredded
- 2 empanada dough or refrigerated pie crusts
- Egg wash, for brushing
- Sour cream or guacamole for topping
- Preheat oven to 400° and line two large baking sheets with parchment paper.
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook 1 minute more.
- Add Keystone Beef and cook, breaking meat up with a wooden spoon, for 3 minutes. Mix in cumin and season with salt and pepper. Add tomatoes and jalapeños and cook until warm throughout, about 3 minutes.
- Remove from heat and let cool slightly.
- Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5" round cookie cutter, cut out rounds. Repeat with remaining dough.
- Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and pepper jack. Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.
- Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 20 minutes. Garnish with cilantro and serve with sour cream or your favorite guacamole.
Grandma’s Chicken and Dressing
- 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
- Prepare cornbread per package directions.
- Preheat oven to 350 degrees.
- In a large skillet, sauté onions and celery in butter for approximately 4 minutes. Add crumbled cornbread and cubed bread to the mix.
- Add Keystone Chicken Broth (add more or less per your dry-to-moist preference) and sage. Mix well.
- Add beaten egg, Keystone Chicken and mix well. Add salt and pepper to taste.
- Add all mixture in a 13 inch casserole pan.
- Bake for 30 to 40 minutes or until top is golden brown.
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
- Bring a large pot of water to a boil. Cook pasta in boiling water until al dente; drain.
- Heat oil in a large, deep skillet over medium heat. Add Keystone Beef, pepper flakes, onion and garlic and cook until onion is tender.
- Stir in tomatoes, heavy cream and salt. Simmer until mixture thickens, about 8 minutes.
- Stir cooked pasta into sauce and heat throughly. Garnish with parsley and serve immediately ... enjoy!
More Cheese Please Mac ‘n Cheese
- 1/2 can (28 oz) Keystone Chicken, drained
- 1 pound medium shell pasta
- 4 Tbsp. unsalted butter
- ¼ cup all-purpose flour
- 1 ½ cups of whole milk
- 1 cup half and half
- 8 oz cheddar cheese, shredded
- 6 oz Colby Jack cheese, shredded
- 2 tsp dijon mustard
- 4 oz cream cheese, cut into cubes
- Ground black pepper, to taste
- Cook pasta according to directions. Drain and set aside.
- In a large saucepan, over medium-high heat, melt the butter. When butter begins to foam, sprinkle in the flour and stir until it becomes pasty about 1 minute.
- Whisk in the milk and half-and-half and bring to a low simmer. Cook, stirring, until the mixture thickens, about 5 minutes.
- Add the cheddar and Colby jack cheeses by the handful to the milk mixture, stirring well until melted. Mix in mustard and fold in the cream cheese and stir well until melted.
- Mix in the Keystone Chicken; season with pepper. Stir in the cooked pasta.
- Serve immediately while still warm!
Roasted Pork with Sauerkraut
- 1 can (28oz) Keystone Pork
- 1 can/bag vat cured sauerkraut (approx. 20-28 oz)
- Heat together on a stovetop or in a microwave. (May need to add half a cup of water to facilitate heating.)
- Excellent with mashed potatoes, spaetzle, or dumplings.
Hearty Beef & Noodles
- 1 can (28 oz) Keystone Beef, shredded
- 3 cans (27 oz) Keystone Beef Broth or 1/2 (8 oz) jar Keystone Beef Soup Base
- 16 oz bag egg noodles
- 1/2 tsp garlic salt (optional)
- 2 Tbsp flour
- Bring beef with juices and broth to a boil in a large pan.
- Add 2 Tbsp of flour to a bag of noodles and shake through.
- Add noodles (with flour) to beef and broth.
- Reduce heat, stir and simmer until noodles are tender.
- Serve over mashed potatoes.
Beef Pierogi
- 1 can (28 oz) Keystone Beef, partially drained
- 1 small onion, diced
- Salt and Pepper to taste
- 1 Tbsp olive oil
- 1 package frozen wonton wrappers, thawed and covered with damp towel to keep from drying out
- 2 large eggs
- 1 Tbsp water
- Heat skillet over med-high heat. Add onion and cook until soft and golden, 3-4 minutes.
- Add Keystone Beef with about half of the broth from the can. Shred with a fork and cook until heated through. Salt and Pepper to taste.
- Allow mixture to cool to room temperature.
- Beat egg with water in a bowl for an egg wash and brush edges of wrapper. Place 2 Tbsp. of filling in the center, fold in half and press edges lightly to seal.
- Bring salted pot of water to boil and cook pierogi until they float, 2 to 3 minutes. Drain.
- Transfer pierogi to skillet heated with butter. Cook pierogi in batches on medium heat until lightly browned.
Curried Coconut Chicken and Rice
- 1 can (14.5 oz) Keystone Chicken
- 2 cloves of garlic
- 1 can (14 oz) coconut milk
- 1 can (14.5 oz) can stewed tomatoes
- 1 can (8 oz) tomato sauce
- 3 Tbsp. sugar
- 1 1/2 Tbsp. vegetable oil
- 2 Tbsp. curry powder
- 1/2 yellow onion, sliced thin
- Salt and pepper, to taste
- In a large skillet, heat oil and curry powder over medium-high heat for two minutes. Stir in onions and garlic for one minute.
- Add Keystone Chicken, lightly coat with curry oil. Reduce heat to medium, and cook for 10 minutes.
- Add the coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine.
- Cover and simmer, for 30 minutes, stirring occasionally, Add salt and pepper to taste.
Shepherd’s Pie
- 1 can (28 oz) Keystone Ground Beef
- 1 yellow onion, diced
- 1 can (10 oz) cream of mushroom soup
- 1 cup frozen peas and carrots
- 1 1/3 cups, instant mashed potato flakes
- 1 cup milk
- 2 Tbsp. butter
- 1 Tbsp. ketchup
- Black pepper, to taste
- Preheat oven to 400 degrees.
- Sauté the onion in a large skillet over medium-high heat until golden brown. Add the Keystone Ground Beef until heated through.
- Stir condensed cream of mushroom soup, ketchup, peas and carrots, and black pepper to the skillet. Stir until combined, and pour into in 9-inch pie plate.
- Prepare mashed potatoes according to the package.
- Spoon mashed potatoes over beef mixture, and bake at 400 degrees for 15 minutes or until potatoes are lightly browned.
Pork Souvlaki
- 1 can (28 oz) Keystone Pork
- 1/3 cup extra-virgin olive oil
- 2 Tbsp. oregano, chopped
- 2 garlic cloves
- 1 cup Greek-style yogurt
- 2 Tbsp. mint, chopped
- 1 large onion, sliced
- 3 Tbsp. lemon juice
- Salt and ground pepper
- 1/2 cucumber, diced
- Optional: Warm pita, for serving
- In a medium bowl, toss the Keystone Pork and onion with olive oil, lemon juice, oregano and half of the garlic. Season with salt and pepper and let stand for 20 minutes.
- In a bowl, mix yogurt, cucumber, mint and the remaining garlic to make tzatziki sauce. Season to taste.
- Heat a pan until hot. Add the pork and onion and cook over high heat, until the onions are translucent. Transfer souvlaki to plates and serve with the tzatziki, lemon wedges and pita.
Italian Meat Lasagna
- 1 can (28 oz) Keystone Ground Beef
- 1 Tbsp. olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 jar (28 oz) spaghetti sauce
- 1 pkg no boil lasagna noodles
- 1 container (15 oz) ricotta cheese
- 1 tsp salt
- 1 egg lightly beaten
- 3 Tbsp. fresh parsley or 1 Tbsp dried
- 1/2 cup parmesan cheese
- 2 cup mozzarella cheese
- Preheat oven to 375 degrees.
- Sautee garlic and onion in olive oil until soft. Add Keystone Ground Beef, mostly drained, and most of tomato sauce, reserving about 1/4 cup for later. Heat through.
- In a medium-sized mixing bowl, combine ricotta cheese, egg, salt, and parsley.
- In a 9x13 greased baking dish, cover bottom of dish with an even layer of reserved tomato sauce. Then layer half of the noodles, spread with half the ricotta mixture, half of the tomato sauce mixture, and half of the mozzarella cheese. Repeat layers.
- Bake in a 375 degree oven for 30 minutes or until heated thoroughly.
Traditional Mincemeat Pie
- 1 can (28 oz) Keystone Beef, drained
- 1-1/2 cup Brandy (may substitute apple cider for Brandy)
- 4 Granny Smith apples, peeled and diced
- 1-1/3 cups white sugar
- 2-1/4 cups dried currants
- 2-1/2 cups raisens
- 1/2 pound candied mixed fruit, chopped
- 1/2 cup butter
- 1 jar (16 oz) sour cherry preserves
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 can (16 oz) sour cherries, pitted
- 2 pie crust, 9 inch
- 2 Tbsp heavy cream
- In a Dutch oven, combine Keystone Beef and Brandy (or apple cider). Bring to a boil, then reduce heat to a simmer. Cover and cook for about 15 minutes. Remove meat and coarsely chop, then return it to the pot.
- Stir in chopped apples, sugar, currants, raisins, butter and cherry preserves. Add ginger, cloves, nutmeg, cinnamon and salt. Let simmer, uncovered, over low heat until mixture is very thick, about 90 minutes. Stir in cherries and remove from heat.
- Refrigerate tightly covered for at least one week before using.
- Preheat oven to 350 degrees F. Put filling in unbaked pie shell. Remove the second uncooked pie crust pie crust from tin container and cut into a strips and place in a crisscross pattern on top or use a cookie cutter to make festive designs. Brush top with cream and sprinkle with sugar.
- Bake in preheated oven for 35 minutes, or until golden brown.
Creamy Chicken and Mushroom Casserole
- 1 can (28 oz) Keystone Chicken, drained
- 2 cups Keystone Chicken Broth
- 12 oz cremini mushrooms, sliced
- 4 oz oyster mushrooms, sliced
- 1 clove garlic, finely chopped
- 2 Tbsp all-purpose flour
- 1/2 cup white wine
- 1/4 tsp ground sage
- 1/4 cup heavy whipping cream
- 1 Tbsp fresh parsley, chopped
- Preheat oven to 350 degrees F (175 degrees C)
- In a large skillet over medium heat add Keystone Chicken, cremini mushrooms, oyster mushrooms, and garlic; cook and stir until tender, about 5 minutes. Stir in flour until well-incorporated. Slowly mix in white wine. Add Keystone Chicken Broth and sage; bring sauce to a simmer and cook, until thickened, about 5 minutes. Remove from heat and stir in heavy cream.
- Pour chicken sauce in the casserole dish and cover with aluminum foil.
- Bake in the preheated oven until bubbly, about 25 minutes. Garnish with parsley before serving.
Easy Alfredo Pasta Bake
- 1 can (14.5 oz) Keystone Chicken
- 16 oz elbow macaroni
- 2 Tbsp. butter unsalted
- 2 Tbsp. all-purpose flour
- 1 cup heavy cream
- 3/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- salt and pepper to taste
- Turn your broiler on. Cook pasta according to package instructions.
- In a 13" x 13" baking pan melt butter, pour the heavy cream in the skillet and whisk it.
- Add the flour and continue whisking until sauce thickens.
- Season with salt and pepper (to taste) and add the parmesan cheese. Continue whisking.
- Add Keystone Chicken and pasta to pan and mix well.
- Top with mozzarella cheese and place under the broiler for about 4 minutes until cheese is bubbly and golden brown, checking often to make sure the top doesn't burn.
- Add more parmesan cheese if preferred
Beefy Rice, Corn and Cheesy Cornbread
- 2 cans (14 oz) Keystone Ground Beef
- 1 pkg. Uncle Ben’s mixed rice, prepared
- 2 cans mexican corn
- 1 can Manwich
- 1 pkg. (2 cups) mexican shredded cheese
- 2 boxes Jiffy cornbread mix
- Preheat oven to 350 degrees.
- Cook the rice according to the package directions.
- Pour Keystone Ground Beef, Manwich and rice in a skillet to warm throughout.
- Place a layer of the meat mixture in the bottom of a 13x15 pan, followed by a layer of corn. Repeat once more.
- Top with shredded cheese.
- Prepare cornbread according to the package.
- Spread batter on top of cheese. Bake until cornbread is golden brown.
Skillet Lasagna Florentine
- 1 can (28 oz) Keystone Ground Beef
- 1 Tbsp. olive oil
- 1 large onion, diced
- 2 tsp. minced garlic
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tsp. Italian seasoning
- 3 cans (8 oz.) tomato sauce
- 4 cups fresh baby spinach
- 1 cup cottage cheese
- 1/2 cup shredded mozzarella cheese
- 1 Tbsp. fresh parsley, torn
- 2 Tbsp. grated Parmesan Cheese
- Set a large skillet over medium heat, add olive oil and onions. Cook until onions are translucent.
- Add garlic and cook an additional minute.
- Add Keystone Ground Beef (drained), salt, pepper, Italian Seasoning and tomato sauce. Allow mixture to simmer for 12 to 15 minutes until the tomato sauce thickens.
- Add the spinach and stir it in gently allowing it to wilt. Place the cottage cheese in dollops over the top of the lasagna. Sprinkle on the mozzarella.
- Cover with a lid for a few minutes to allow the mozzarella to melt. Finish the dish with some torn parsley, Parmesan cheese and an extra dash of pepper if desired.
Creamy Chicken and Noodles
- 1 can (28 oz) Keystone Chicken
- 1 can (14.5 oz) condensed Cream of Chicken Soup
- 2 cups cooked egg noodles
- 2 cups frozen mixed vegetables
- In a large saucepan, prepare soup according to directions.
- Add Chicken (including juice) and vegetables.
- Cook until vegetables are heated through.
- Add noodles.
Chicken Noodle Casserole
- 1 can (28 oz) Keystone Chicken
- 1 can (10.5 oz) condensed cream of mushroom soup
- ½ cup milk
- 2 cups egg noodles
- ½ cup Parmesan Cheese
- Preheat oven to 400º F.
- Boil water and cook egg noodles for 6-8 minutes.
- In a casserole dish, mix the drained Keystone Chicken, soup, milk and noodles.
- Bake for 20 minutes, then stir and top with cheese. Bake for 5 more minutes until golden brown.
Turkey Tetrazzini
- 1 can (28 oz) Keystone Turkey, shredded
- 1 1/2 tsp Keystone Chicken Soup Base in 2 cups water
- 2 Tbsp. flour
- 1/4 cup butter
- 3/4 cup half and half
- 3 Tbsp. Sherry, optional
- 1 Tbsp. chopped fresh parsley
- 1/2 tsp. salt
- 1/8 tsp. nutmeg
- Dash black pepper
- 8 oz. penne pasta
- 4 1/2 oz. sliced mushrooms
- 1/2 cup of grated Romano
- Extra chopped parsley for garnish
- Preheat your oven to 350º F
- Cook the pasta as per the package directions. Drain and set aside.
- In a Dutch oven, melt your butter. Stir in the flour to make a roux and then add Keystone Chicken Soup Base mix, stirring constantly until the sauce has thickened.
- Remove it from the heat and stir in the half and half, sherry (optional), parsley, salt, nutmeg, and pepper.
- Toss the pasta, Keystone Turkey and mushrooms with sauce until everything is well coated.
- Turn the mixture onto a 9" x 13" pan and sprinkle with the Romano cheese.
- Bake for around 40 minutes or until bubbly and thoroughly heated. Sprinkle with parsley and enjoy!