Authentic Cuban Sandwich

What makes our Cuban Sandwich recipe so authentic? The secret is in using tender pork. But not just any pork. You need to make this sandwich with Keystone Pork. And because Keystone Meat is fully cooked, your taste buds will be dancing the Salsa in no time.

cuban sandwich
  • 1 can (14.5 oz) Keystone Pork
  • 1/4 cup mayonnaise
  • 1/4 cup mustard
  • 1 pinch cayenne pepper
  • 2 hoagie buns
  • 8 slices Swiss cheese
  • 6 thin slices smoked fully-cooked ham
  • 1 large dill pickle, sliced thinly lengthwise
  • 2 Tbsp. butter, or as needed
  1. Mix mayonnaise, mustard, and cayenne together in a bowl to make the sauce.
  2. Spread one side generously with the mayo/mustard sauce.
  3. Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot Keystone Pork, pickle slices, and 2 more slices of Swiss cheese. Place tops on sandwiches.
  4. Melt butter in a heavy skillet over medium heat. Place sandwiches in skillet and press down with a heavy weight (such as another skillet or panini machine). Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.

Traditional Mexican Tostada

This is one of our favorite Mexican recipes, it's not only full of flavor but because you use fully cooked Keystone Ground Beef you don't have all that greasy stove clean up. Spice it up any way you like - your family will be yelling Ay, Caramba at the dinner table in no time.

Keystone Meats tostada
  • 1 can (14 oz) Keystone Ground Beef
  • 8 corn tortillas, fresh
  • 2 cups of oil (for frying) the tortillas
  • 1 can (15 oz) refried beans
  • 1 large onion
  • 1 large tomato
  • 2 cups of lettuce, chopped
  • 1 avocado
  • 2 cups of shredded cheese or cotija
  • 1 1/2 cups of salsa
  • Mexican crema (optional)
  1. Cook refried beans per the instructions.
  2. Warm the Keystone Ground Beef, add the tomato, onion. Set aside.
  3. Heat oil in a frying pan, and fry 1-2 tortillas at a time until firm. Pat dry and set aside.
  4. Spread the beans on the fried tortillas, add the beef, lettuce and tomatoes, and top with sliced avocado, cheese, Mexican crema, and salsa.

Traditional Mincemeat Pie

Start a new tradition by making this authentic English mincemeat pie for the holidays. You'll love this hardy, spicy and sweet treat!

  • 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
  1. 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.
  2. 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.
  3. Refrigerate tightly covered for at least one week before using.
  4. 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.
  5. Bake in preheated oven for 35 minutes, or until golden brown.

Chicken Avocado Pinwheels

Who said your Pinwheel recipe has to be ordinary? We didn't! You'll love that we've added avocado and Greek yogurt along with fully cooked Keystone Chicken. It's so easy and delicious!

Chicken-Avocado Pinwheels
  • 1 can (28 oz) Keystone Chicken
  • 1 ripe avocado, mashed
  • 4 Tbsp plain Greek yogurt
  • 2 Tbsp lime juice
  • 3 Tbsp red onion, finely diced
  • 2 green onions, sliced
  • 1/2 tsp salt
  • 1Ž/2 tsp garlic powder
  • 2 Tbsp fresh cilantro, chopped
  • 1Ž/2 cup shredded cheddar cheese
  • Black pepper to taste
  • 5-6 tortillas (8-10 inch diameter)
  1. In a large bowl, combine all of the ingredients, and mix well.
  2. Spread a layer of the mixture(to desired thickness) over one side of the tortilla and roll up tightly. Repeat with remaining mixture.
  3. Refrigerate for about 30 minutes.
  4. Slice with serrated knife into 1Ž2-1 inch slices.

Mexican-Style Buffalo Chicken Dip

It's a buffalo dip with a  twist! And because you use recipe ready tender chicken from Keystone Meats, your prep time is oh so easy. Whether you're tailgating or homegating your family will love this recipe!

  • 1 can (28 oz) Keystone Chicken, drained
  • 1 can (16 oz) refried beans
  • 2 Tbsp taco seasoning mix
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup celery, diced
  • 1/2 cup blue cheese dressing
  • 1/2 cup hot sauce
  1. Heat oven to 350°F. Spray 1 1/2-quart casserole dish with cooking spray.
  2. Combine refried beans and taco seasoning mix in small bowl and spread evenly on bottom of casserole dish. In medium bowl, mix cream cheese, celery, dressing and hot sauce. Fold in Keystone Chicken. Spoon chicken mixture over refried beans in casserole dish.
  3. Bake uncovered for 35 minutes. Let stand 12 minutes before serving. Serve with tortilla chips or celery sticks.

Cheesy Chicken Taquito Recipe

Crunchy, cheesy, chickeny ... the perfect finger food for children, big children, and husbands. Make a fun dip buffet and watch the whole pile of taquitos disappear. Double or triple batch and pop the extras in the freezer - they come back to crispy life after just a few minutes in a 325 degree oven.

  • 1 can (28 oz) Keystone Chicken
  • 16 flour tortillas
  • 8 oz cream cheese
  • 4 oz shredded cheddar cheese
  • 4 oz salsa
  • 2 Tbsp. cooking oil of choice
  1. Combine Keystone Chicken, cream cheese, shredded cheese and salsa. Mix well.
  2. Spread the mixture on one end of a tortilla. Roll the tortilla around the mixture. Repeat until all chicken filling and tortillas are gone.
  3. Heat oil in a skillet over medium heat.
  4. Add taquitos to the skillet and brown on each side then serve. You can serve with salsa and sour cream if you like.

Easy Cheesy Chicken Quesadilla

You'll love how easy this chicken quesadilla recipe "can" be. Keep it simple or make it your own by adding any filling you may find in your fridge or pantry.

  • 1 can (14.5 oz) Keystone Chicken
  • 1 bag of Cheddar Jack cheese, shredded
  • 1/4 cup Sour cream
  • Tortillas 6-8
  1. Place cheese on one tortilla and then layer with some Keystone Chicken and then cheese again. Place into a non-stick pan over medium heat.
  2. Place another tortilla over top. Wait till bottom gets browned then flip and heat until that side gets browned and cheese is melted throughout.
  3. Use a pizza cutter to cut into triangles. Serve with sour cream on the side.

Chicken Nachos

  • 1 can (28 oz) Keystone Chicken
  • 1 Pouch Taco Seasoning
  • Large Bag Tortilla Chips
  • 2 cups shredded cheese
  • 1 cup chopped tomato
  • 1/4 cup green olives, pitted and sliced
  • 1/4 cup sliced jalapeno
  • 1/4 cup onion, chopped
  • 1 can (14 oz) black beans, drained and rinsed
  • Sour cream (optional)
  • Chopped avocado (optional)
  1. Pour chicken with juices into medium skillet.
  2. Add seasoning and heat through.
  3. Pour chips onto cookie sheet, cover with cheese and heat in 350 degree oven until cheese is melted.
  4. Layer rest of ingredients over chips, including Keystone Chicken.

Bacon Cheeseburger Dip

Bored with the typical Queso Dip? Then it's time you stepped it up with a creamy dip that has the perfect amount of bacon and beef. What makes our Cheeseburger Dip so good? The secret is the cream cheese!

  • 1 can (28 oz) Keystone Ground Beef
  • 1 package (8 oz) cream cheese
  • 1 cup sour cream
  • 2 cups cheddar cheese, shredded
  • 1 can (10 oz) diced tomatoes with green chilies
  • 2/3 cup crumbled bacon
  1. Preheat oven to 350º F.
  2. In a skillet heat ground beef, breaking apart until heated all the way through.
  3. In a large bowl add cream cheese, sour cream, cheddar cheese, diced tomatoes, ground beef and bacon. Mix until well combined.
  4. Pour into a baking dish. Bake for 20-25 minutes until bubbly and hot. Serve hot with corn chips for dipping.

Kitchen Sink Dip & Pinwheels

Made as a dip or pinwheel roll-up, this easy kid-friendly recipe is a perfect after school snack, light lunch or winner at your next tailgate party. A special thank you to The Food Hussy for this tasty recipe!

  • 1 can (28 oz) Keystone Chicken
  • 8-12 oz cream cheese 
  • 1 cup shredded colby jack cheese
  • 1 Tbsp. ranch seasoning mix
  • 1/4 cup bacon bits 
  • 1/3 cup bell pepper diced
  • 1/4 cup pickle diced 
  1. Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.

Cheesy Turkey and Mashed Potato Balls

Our Turkey and Mashed Potato Balls are perfect as a hearty appetizer or a light meal. A great use for your leftover mashed potatoes!

cheese and turkey mashed potato balls
  • 1 can (28 oz.) Keystone Turkey, shredded
  • 3 cups mashed potatoes
  • 1/3 cup chopped scallions
  • 2/3 cup shredded cheddar cheese
  • 2 large eggs
  • 2 cups seasoned breadcrumbs
  • Vegetable oil, for frying
  • Gravy or ranch dressing, for serving
  1. In a large bowl, stir together the mashed potatoes, Keystone Turkey, scallions, cheese and eggs until well combined. Place the breadcrumbs in a separate large bowl.
  2. Using a small ice cream scoop or spoon, scoop out about 3 tablespoons of the mashed potato mixture and roll it into a ball. Roll the ball in the breadcrumbs, shaking off any excess. Repeat the scooping, rolling and breading process with the remaining mashed potato mixture.
  3. Line a baking sheet with paper towels. Add the vegetable oil to a large heavy-bottomed stockpot and attach the deep-fry thermometer to the side. Heat the oil until it reaches 360°F. Carefully add a few of the mashed potato balls to the oil and cook them, turning occasionally, until they’re golden brown.
  4. Using a slotted spoon or colander, transfer the mashed potato bites to the paper towel-lined plate and immediately season them with salt. Add the remaining mashed potato balls to the oil, returning the oil to 360°F between each batch.
  5. Serve the mashed potato bites with gravy or ranch dressing for dipping.

Buffalo Chicken Dip

This tangy, creamy dip tastes just like Buffalo chicken wings! Great dip for your next tailgate or family gathering ... your "fans" won't be disappointed! It's best served hot with tortilla chips and celery sticks.

  • 1 can (28 oz) Keystone Chicken, shredded
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup hot sauce
  • 1/2 cup blue cheese or ranch dressing
  • 1/2 cup shredded cheese
  1. Preheat oven to 350°F.
  2. Combine all ingredients, mixing well. Spoon into shallow 1-quart baking dish.
  3. Bake 20 minutes or until mixture is heated through; stir. Serve warm with tortilla chips or veggies.