Keystone Summer
Recipe Search
Cheeseburger Bacon Bombs
- 2 Cups Keystone Beef
- 6 slices cooked bacon, chopped
- 1 can refrigerated biscuits (8 biscuits)
- 4 slices American cheese
- ¼ cup pickles, diced
- ½ cup onions, diced
- 1 cup ketchup
- Preheat oven to 350°F.
- In a large bowl, mix Keystone Beef, onions, pickles, bacon and ketchup.
- Separate dough into biscuits; let stand 5 minutes. Gently pull each biscuit apart, forming a deep pocket. Place 2 quartered pieces of American cheese inside each biscuit pocket.
- Holding opened biscuit in hand; place about one heaping tablespoon of the mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round ball, and place on cookie sheet.
- Bake 18 to 22 minutes or until biscuit tops are golden brown. Serve warm.
Breakfast Sloppy Joes
- 1/2 can (28 oz.) Keystone Ground Beef, drained
- 1 cup onion, sliced
- 1 cup banana pepper, sliced
- 1/4 cup red pepper, diced
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1 cup tomato sauce
- 1/4 cup barbecue sauce
- 1 Tbsp. Worcestershire sauce
- 4 eggs
- 4 hamburger buns
- 4 tbsp. yellow mustard, optional
- Heat oil in a large skillet over medium-high heat; add onion, banana pepper, garlic and paprika. Cook for 2 to 3 minutes or until onions soften.
- Stir in tomato sauce, barbecue sauce, 1/4 cup water and Worcestershire sauce, bring to boil. Add Keystone Ground Beef and mix well. Reduce heat to medium-low; simmer for 8 to 10 minutes or until the mixture thickened.
- In a non-stick skillet set over medium heat, melt 2 tablespoons butter; crack eggs into skillet. Fry for 2 to 3 minutes or until egg whites are the desired doneness.
- Add mustard to the bottom of each bun (optional), add the Sloppy Joes mixture and top each sandwich with a fried egg.
Summer Chicken Pasta Primavera
- 1/2 can (28 oz) Keystone Chicken, drained
- 1 zucchini, sliced
- 1 summer squash, sliced
- 4 oz. cherry tomatoes
- 2 cloves garlic
- 1 Tbsp. oil for sautéing vegetables
- 4 oz. pasta
- 2 oz. goat cheese
- 1 Tbsp. red pepper flakes
- Slice the zucchini and squash into ¼ inch slices. Cut the cherry tomatoes in half.
- Heat the oil in a medium-sized skillet. Once hot, add the vegetables, red pepper flakes and garlic. Sauté until the squash is soft, about 6 minutes. Remove the vegetables from the skillet and set aside.
- Cook pasta to direction on the box. Drain and add pasta to skillet and mix in the goat cheese to coat the pasta.
- Add the vegetables back to the skillet and stir to combine. Serve warm ... enjoy!
Shredded Buffalo Chicken Sub
- 1 can (28 oz) Keystone Chicken, drained
- 2 cups Buffalo wing sauce
- 1/2 cup water
- 2 tablespoons butter
- 6 teaspoons ranch salad dressing mix (powder)
- 1 cup blue cheese
- 6 hoagie buns, toasted
- Optional: ranch salad dressing and celery stalks
- In a medium pan, add Keystone Chicken, wing sauce, ranch powder mix, water and butter. Mix over medium heat.
- Heat throughly - approximately 5 minutes.
- Add buffalo chicken mixture on top of toasted hoagie buns. Sprinkle blue cheese on top and drizzle with ranch dressing. Serve with celery or carrot sticks.
Campfire Pork and Beans Skillet
- 1 can (28 oz) Keystone Pork, drained
- 1 cup bacon, cooked and chopped
- 2 cans (15 oz) baked beans
- ½ cup onions, sliced
- 1 cup barbecue sauce
- 1 can refrigerated biscuits (8 biscuits)
- Grill up the bacon in a skillet at medium heat. Once done remove it from heat, drain, and chop.
- Add Keystone Pork, chopped bacon, onions, baked beans, and barbecue sauce to the skillet. Mix well, allow to a boil.
- Take it off of direct fire and layer the biscuits on top of the mixture. Cover and cook for 10 minutes or until the biscuits are golden brown.
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!
Balsamic BBQ Beef Sandwich
- 1 can (28 oz) Keystone Beef, drained
- 3/4 cup honey
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce
- 1 cup water
- 2 tablespoons cornstarch
- 6 ciabatta buns
- In a small sauce pan, add the honey, balsamic vinegar, water and soy sauce and simmer on low for 5 minutes stirring frequently.
- Stir in cornstarch and heat another 2 minutes.
- Add Keystone Beef, mix well. Heat throughout, about 5 minutes.
- Serve warm on toasted ciabatta rolls.
Philly Cheesesteak Sloppy Joes
- 1/2 can (28 oz) Keystone Beef drained and chopped
- 1 small sweet onion, diced
- 1 small green bell pepper, diced
- 4 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 2 teaspoons taco seasoning
- 1/4 teaspoon salt
- Oil for sautéing
- 6 slices sharp white cheddar or provolone cheese
- 6 hamburger buns or rolls
- Preheat broiler.
- Heat the oil in a large nonstick skillet over medium high. Add the onion and peppers and sauté for 3 minutes until tender.
- Stir in the ketchup, Worcestershire, taco seasoning and salt.
- Add Keystone Beef and mix well; breaking up the meat.
- Scoop mixture onto buns or rolls, top with 1 slice of cheese and place on a cookie sheet. Place cookie sheet under the broiler until cheese melts. Approximately 30 seconds.
Turkey Cobb in a Jar
- 1 can (28 oz) Keystone Turkey, drained
- 6 large mason jars
- 4 cups romaine lettuce, roughly chopped
- 1/2 cup bacon crumbles
- 4 hard boiled eggs, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn
- 1 cup chickpeas
- 1/2 cup red onion, finely diced
- 1/2 cups feta cheese
- 2 cups blue cheese or ranch dressing, as desired
- In the mason jar, beginning with the romaine lettuce, layer each of the salad ingredients until the jar is completely full. Top with your desired amount of salad dressing. Enjoy!
Sun-Dried Tomato Flatbread
- 1 can (28 oz) Keystone Chicken, drained
- 4 tablespoon olive oil
- 3 cups parmesan cheese, shredded (or mozzarella cheese)
- 1 cup sun-dried tomatoes
- 2 teaspoon minced garlic
- 10 - 12 pieces Naan or flatbread
- Dried basil for garnishing
- Preheat oven to 400°F.
- In a small bowl, mix the olive oil and garlic. Microwave for 30-45 seconds until the garlic is slightly brown.
- Place naan or flatbread on an ungreased baking sheet. Brush garlic olive oil onto each naan/ flatbread.
- Sprinkle each piece of flatbread evenly with cheese. Top with your preferred amount of Keystone Chicken and sun-dried tomatoes.
- Bake for 9-11 minutes, or until the cheese has melted and the crust is golden brown. Top with dried basil, and serve!
Nashville Hot Shredded Chicken Sandwich
- 1 can (28 oz) Keystone Chicken, drained
- 1 cup Keystone Chicken Broth
- 3-1/2 Tbsp. brown sugar
- 1-1/2 tsp. garlic powder
- 1 tsp. paprika
- 2 tsp. chili powder
- 1/4 cup unsalted butter
- 3 cups coleslaw for topping
- Dill pickle chips for garnish
- Add all of the ingredients in a medium pan, mix well.
- Cook on medium for 10 minutes, stirring frequently.
- Serve warm on a bun with coleslaw and dill pickle chips.
Chicken Gyro Pita Sandwich
- 1 can (28 oz) Keystone Chicken, drained
- 1 cucumber, thinly sliced
- 2 cups cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 2 cups feta cheese
- ¾ cup fresh mint, roughly chopped
- 2 cups Tzatziki sauce or yogurt dill dressing
- 6-8 pieces flatbread or pita bread
- In a large bowl, add Keystone Chicken, cucumber, tomatoes, onions, feta cheese, and mint until completely mixed.
- Add dressing and fold and mix well. You may need to add more dressing if preferred.
- Assemble about 1 cup of filling per piece of flatbread or pita bread. Enjoy!
Poppin’ Poppy Seed Chicken Salad
- 1/2 can (28 oz) Keystone Chicken, drained
- 2 1/2 cup cooked pasta
- 1/4 cup onion, chopped
- 1/2 cup dried cranberries
- 1/2 cup celery, diced
- 1 cup poppy seed salad dressing
- 1/4 cup slivered almonds
- 1/2 cup feta cheese
- Prepare pasta according to package directions. Rinse with cold water and drain.
- In a medium bowl combine Keystone Chicken, almonds, onions, cranberries and celery. Stir in the pasta. .
- Add salad dressing, feta cheese and mix well to coat. Chill before serving.
Easy Spring Rolls
- 1 can (28 oz.) Keystone Chicken, drained and diced
- 6 rice spring roll papers
- 1 red pepper, thinly sliced
- 2 carrots, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 large bunch cilantro
- ¼ red cabbage, thinly sliced
- Cream cheese, sliced into thin strips
- To get rice paper flexible for wrapping our spring rolls, dip in warm water for about 3-4 seconds or hold under running water, until the paper becomes fully moistened with water. Then, lay the wrapper onto your work surface which should be clean and flat.
- Near the bottom of the spring roll in the center, lay out the red bell peppers, followed by thinly sliced carrots, yellow bell pepper, cilantro, cream cheese, Keystone Chicken and thinly sliced red cabbage.
- Fold the bottom over the end of the veggies, then fold the uncovered sides inward, then tightly roll the wrapper all the way. The idea is to get it as tightly wrapped as possible. Then repeat with the remaining ingredients.
Mexican Shredded Chicken Sandwich
- 28 oz can Keystone Chicken
- 2/3 cup salsa verde
- 3 cups chunky salsa
- 2 tsp chili powder
- 1 medium yellow onion, thinly sliced
- 1 Tbsp olive oil
- 3/4 cup water
- Heat the oil in a large nonstick skillet over medium heat. Add the onions, chili powder. Cook for 5-10 minutes, stirring frequently until the onions are softened and browned.
- Add water, lower the heat, add Keystone chicken, salsa verde and chunky salsa. Cook until heated through, about 3 to 5 minutes.
Honey Mustard Shredded Chicken Sandwich
- 1 can (28 oz) Keystone Chicken
- 1/2 cup Honey
- 4 Tbsp Whole Grain Dijon Mustard
- 1/4 cup Onion, chopped
- 1/4 cup Water
- Mix honey, mustard, onions and water. Pour mixture into large sauce pan.
- Add Keystone chicken to sauce pan and toss with sauce.
- Cook on medium for 10 minutes until heated through
Bitz of Ritz Shredded Chicken Sandwich
- 28 oz can Keystone Chicken
- 1 can (10.75 oz) cream of chicken or cream of mushroom soup
- 1 cup sour cream or plain greek yogurt
- 1 sleeve of Ritz crackers, crushed
- 3/4 stick butter, melted
- 6 fresh buns
- In a large bowl, mix the soup and the sour cream until well blended. Fold in the Keystone chicken.
- Add into a large fry pan. Top with cracker crumbs and poppy seed (if using). Drizzle melted butter over the top of the crumbs.
- Heat on medium for 10 minutes or until heated throughout.
Tinfoil Philly Cheesesteak Sandwiches
- 1 can (28 oz) Keystone Beef
- 1 large loaf french bread
- 1/2 tsp garlic powder
- 2 tbsp. extra virgin olive oil
- 3 bell peppers (red, green, or yellow)
- 1 yellow onion
- 1/4 cup butter
- 1 tsp salt
- 18 oz mozzarella cheese slices
- Cut 1 1⁄2” slices into the bread without cutting all the way through the bottom. Melt the butter, stir in the garlic powder, then brush on the inside of each slice of bread.
- Heat the olive oil in a large skillet over medium heat. Slice the bell peppers and onion into thin slices, then sprinkle with salt and saute until soft and the onion is translucent. (If making this recipe while camping, this step can be done ahead of time and stored until needed.) Add Keystone Beef and heat.
- Divide the pepper/onion mixture into every other slice in the bread (this will make it so you have a clean top and bottom for each sandwich). Portion the meat on top of the veggies, then top with cheese.
- Spray the inside of your foil, then wrap the loaf twice with foil (this helps keep the bread from burning). Place near the fire/hot coals, and cook for 20-30 minutes until heated through and cheese is melty.
- To serve, slice in the cuts that don’t have toppings in them, creating individual sandwiches.
Chicken and Egg Hash
- 1 can (28 oz) Keystone Chicken, drained
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 bacon strips, diced
- 2 large potatoes, peeled and diced
- 1 tbsp. canola oil
- 1/2 cup frozen peas, thawed
- 1/2 cup frozen corn, thawed
- 2 tbsp. minced fresh parsley
- 3/4 tsp salt
- 1/8 tsp pepper
- 4 eggs
- In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. In the drippings, saute onion until tender.
- Add garlic; cook 1 minute longer. Stir in the Keystone Chicken, potatoes and oil.
- Cover and cook for 10 minutes. Stir in the peas, corn, parsley, salt and pepper.
- Make four wells in the hash; break an egg into each well. Cover and cook over low heat for 8-10 minutes or until eggs are completely set. Sprinkle with bacon.
Easy Tinfoil Stuffed Peppers
- 1 can (28 oz) Keystone Ground Beef
- 3 cups cooked white rice
- 1 zucchini, diced
- 2 tsp Italian seasoning
- 1 2/3 cups spaghetti sauce, divided
- 1 1/2 cups shredded mozzarella cheese, divided
- 3 bell peppers (red, green or yellow), halved and cored
- Mix together the Keystone Ground Beef, rice, zucchini, Italian seasoning, 1 cup of spaghetti sauce and 1 cup of mozzarella. (If making this recipe while camping, this step can be done ahead of time and stored until needed.)
- Prepare 6 sheets of foil for each pepper half by spraying with cooking spray. Place pepper into the foil packet, then fill with beef filling. Top with remaining sauce and cheese.
- Add 1 tablespoon of water to each packet (it will be between the foil and the pepper), and wrap the foil around the peppers, tenting them to they have room to steam.
- Place on or near the fire/hot coals, then cook for 20-25 minutes until heated through and peppers are tender.
BBQ On A Stick
- 1 can (14.5 oz.) Keystone Pork, drained
- 1 can (8 oz.) refrigerated crescent rolls
- ¾ cup barbecue sauce
- 12 lollipop sticks
- Preheat oven to 375 degrees.
- In a medium bowl, mix the barbecue sauce and Keystone Pork together until combined. Set aside.
- Roll out the crescent roll dough on a cookie sheet, and pinch the seams back together.
- With a knife, cut the dough into three strips, lengthwise, and into 4 strips vertically, to make 12 squares. Spoon about a tablespoon of barbecue pork filling into each square. Pinch the edges of the dough square together, to enclose the pork filling.
- Place the ball seam side down. Bake for 11-13 minutes, or until golden brown.
- Allow to cool slightly, then insert a lollipop stick into the bottom of each.
Skillet Chicken Enchiladas
- 1 can (14.5 oz.) Keystone Chicken, drained
- ½ cup red bell pepper, diced
- ½ cup green bell pepper, diced
- ½ cup yellow bell pepper, diced
- ½ cup orange bell pepper, diced
- 1 medium onion, diced
- 2 tbsp. oil
- 1 can (15 oz.) green chile enchilada sauce
- 5-6 corn tortillas
- 1 1/2 cups shredded cheddar cheese
- Salt and pepper to taste
- Fresh cilantro to garnish (optional)
- In a large cast iron skillet, saute the peppers, onion, Keystone Chicken and salt with the olive oil until tender over the campfire (or stove top). Once softened, transfer the vegetables from the cast iron skillet to a large bowl.
- Pour a 1/2 cup of the enchilada sauce into the bottom of the skillet. Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
- Assemble the enchiladas by placing a scoop of the vegetable-chicken mixture onto a corn tortilla with as much cheese as desired. Roll the tortilla and place it, seam side down, into the skillet.
- Repeat with the remaining tortillas and filling.
- Pour the rest of the green chile enchilada sauce over the top of the enchiladas and sprinkle with the remaining cheese.
- Cover the skillet and heat through until the cheese is melted. Serve immediately and top with fresh cilantro.
Skillet Beef Hash
- 1 can (28oz) Keystone Beef, undrained
- 4 tbsp liquid from can of Keystone Beef
- ½ medium onion, diced
- 2 cans (15 oz) potatoes, diced
- 1 clove garlic, minced
- salt and pepper to taste
- Add 4 tablespoons of broth from Keystone Beef to medium skillet set over medium heat. Add in the onions and garlic, cook until tender about 3 minutes.
- Add diced potatoes and Keystone Beef and cook until the beef is heated throughout - about 10 minutes. Stirring frequently. Salt and pepper to taste and serve.
Chicken Pasta Salad
- 1 can (28 oz) Keystone Chicken, chunked and drained
- 8 oz cooked & drained pasta, any shape
- 1 package (16 oz) frozen vegetables, any mixture or 2 cups chopped fresh broccoli, carrots, green & red peppers, etc.
- 2/3 cup Italian salad dressing
- 1/4 cup parmesan cheese, grated
- 1/2 tsp garlic powder
- Cook pasta per directions on package; thaw frozen vegetables (or use freshly cut vegetables)
- Combine Keystone Chicken with all ingredients in a large serving bowl.
- Mix well, chill. Can be made a day ahead of time.
- Serve chilled over lettuce if desired.
Sloppy Jose
- 1 can (28 oz) Keystone Ground Beef
- 1 large Onion, diced
- 2 cups Taco sauce
- 1 can (8oz) Jalapeño, drained and diced
- 2 cups Cheddar, shredded
- 8 Hamburger buns
- Saute diced onion in large skillet
- Drain and add beef until heated
- Stir in taco sauce and jalapenos; reduce heat to low
- Simmer for for 6-8 minutes, stirring regularly
- Add shredded cheese and serve on hamburger bun or over tortilla chips
Garden Turkey Tart
- 1 can (14.5 oz) Keystone Turkey, drained and diced
- 1 frozen deep dish pie crust, thawed
- 1 1/2 cups mozzarella cheese
- 3 Tbsp. goat cheese, crumbled
- 1/2 cup parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (optional)
- 1/4 cup thinly sliced fresh basil
- 1/4 cup chopped green onions
- 1/2 Tbsp. fresh oregano
- 1 small zucchini, sliced
- 2 eggs
- 1 cup half & half
- Salt & pepper, to taste
- Preheat oven to 400 degrees.
- Par-bake the crust for 5-8 minutes, or until lightly golden.
- Sprinkle mozzarella over bottom of crust. Top with 1/4 cup Parmesan, goat cheese, tomatoes, basil, green onions, and oregano.
- Arrange zucchini rounds to cover top of tart.
- Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into pie crust. Add diced Keystone Turkey. Sprinkle with remaining 1/4 cup Parmesan.
- Bake tart until custard is set and crust is golden brown, about 35 minutes.
- Serve warm or at room temperature.
Beef and Gorgonzola Tarragon Salad
- 1 can (14.5 oz) Keystone Beef
- 4 cups artisan lettuce
- 4 radishes, sliced
- 4 oz tarragon dressing
- 2-4 oz gorgonzola cheese, shredded
- Add lettuce and radishes to a large mixing bowl.
- Pour in dressing and toss. Make sure all lettuce leaves are evenly coated.
- Plate salad on 4 salad plates. Top each plate with beef and gorgonzola cheese.
Southwestern Roast Beef & Cheddar Sandwiches
- 1 can (28 oz) Keystone Beef
- 1 cup Keystone Beef Broth (divided use)
- 4 Tbsp. unsalted butter, softened (divided use)
- 1 medium yellow onion, cut into thin slices then, cut in half
- 1 large red bell pepper, seeded and sliced into 14-inch x 3-inch strips
- 1/2 tsp. southwest seasoning
- 8 slices top-seeded Italian bread
- 1 1/2 cups shredded sharp cheddar cheese
- In a large skillet, heat 1 tablespoon and 3/4 cup of Keystone Beef Broth over medium high heat.
- Add onion and cook for 3 minutes.
- Add bell pepper and cook for 3 more minutes.
- Use a slotted spoon to remove onion and bell pepper and place in colander to drain.
- Add remaining broth, Keystone Beef and seasoning to skillet. Cook for 4-5 minutes or until most of liquid is evaporated, stirring often. Drain well.
- To assemble sandwiches, spread one side of each bread slice with butter. With buttered side down, spread 1/4 cup of cheese onto four slices of bread.
- Divide beef, onion and peppers and remaining cheese onto each. Top with a second slice of bread, buttered side up.
- Heat a large skillet over medium heat. Cook sandwiches one or two at a time, until golden brown on each side, turning once.
- Serve immediately.
Korean Town Salad Bowl
- 1 can (28 oz) Keystone Ground Beef
- 1 tsp. Keystone Beef Soup Base
- 2 Tbsp. Sriracha hot sauce
- 2 Tbsp. garlic powder
- 2 cups prepared ranch dressing
- 1 tsp. powdered ginger
- 1/2 cup reduced sodium soy sauce
- 1/2 cup ketchup
- 2 Tbsp. brown sugar
- 1 Tbsp. sesame oil
- 1 Tbsp. sesame seeds
- 1/4 tsp. red pepper flakes
- 2 bags (10 oz) of garden salad blends
- 2 green onions, sliced thin (optional)
- In a medium bowl, whisk together the ranch dressing and Sriracha. Chill until plating salads.
- Bring a large skillet to medium heat, add the Keystone Ground Beef and sauté.
- In a medium bowl, whisk together garlic powder, Keystone Beef Base, ginger, soy sauce, ketchup, brown sugar, sesame oil and red pepper flakes. Pour over the beef and bring mixture to a boil for 2 minutes.
- Divide the salad blend between 6 bowls, top each with an even amount of the beef mixture; drizzle with the Sriracha ranch dressing and garnish with green onions if using. Serve immediately.
Spicy Pulled Pork Sandwich
- 1 can (28 oz) Keystone Pork
- 3 Tbsp. smoked paprika
- 1 tsp. salt
- 1 Tbsp. pepper
- 1 Tbsp. red pepper flakes
- 1/2 cup hot banana peppers, sliced
- 1/4 cup apple cider vinegar
- 1/2 cup of your favorite smokey BBQ sauce
- Add Keystone Pork undrained in a large pot and shred with a fork. Add all ingredients and simmer on low for 20-25 minutes.
- Butter the buns and toast or place on griddle.
- Place pork mixture on top and serve with coleslaw and extra sauce. Add salt and pepper to taste.
Classic Coney Dog Sauce
- 1 can (28 oz) Keystone Ground Beef
- 1/2 cup onion chopped
- 1 1/2 cups ketchup
- 1/4 cup white sugar
- 1/4 cup white vinegar
- 1/4 cup prepared yellow mustard
- 3/4 teaspoon Worcestershire sauce
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon chili pepper
- 3/4 teaspoon salt
- Cheddar cheese as topper
- Drain can of Keystone Ground Beef and add with onion in a large skillet over medium heat ... stirring to crumble beef, approximately 3 minutes.
- Stir in the ketchup, sugar, vinegar, mustard, Worcestershire sauce, salt and both peppers. Cover and simmer on low setting for 15 minutes, stirring occasionally. Serve over hot dogs or use as a topping on French fries. Top with cheese.
The Only Chicken Salad You’ll Ever Want
- 1 can (14.5 oz) Keystone Chicken
- 3/4 cup cranberries chopped
- 1 Tbsp. of dill relish
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. rosemary leaves
- 1 cup low fat sour cream
- Dash of parsley
- Drain the can of Keystone Chicken. Chop cranberries in food processor. Transfer to large mixing bowl.
- Add dill relish, salt and pepper, rosemary and sour cream, and mix well.
- Top with parsley flakes and serve with crackers, buns or bread.
Walking Tacos
- 1 can (28 oz) Keystone Ground Beef
- 1 packet taco seasoning
- 1 cup chopped tomatoes
- 1 cup shredded iceberg lettuce
- ½ cup finely diced onion
- ½ cup black olives, roughly chopped
- ¼ cup shredded Mexican cheese
- Dollop sour cream
- 5-10 individual lunch-size bags of corn chips
- In a large saute pan, heat the Keystone ground beef until the meat is fully heated through. Stir in the taco seasoning and set aside.
- Assemble your “walking taco” by adding at least ¼ cup of your ground beef into each of the opened individual-sized corn chip bags.
- Continue to add the rest of your preferred taco toppings, mix with a fork. Now start walkin' while enjoying your taco!
Easy Picnic Pitas
- 1 can (28 oz) Keystone Chicken, diced
- 1/4 cup salad dressing
- 4 Tbsp. cole slaw dressing
- 1/4 cup celery, chopped
- 1/4 cup onion, chopped
- 4-6 pitas, cut in half
- Lettuce for garnish
- Salt and pepper to taste
- In a large bowl mix all ingredients until blended well. Add salt and pepper to taste. Scoop into each half of pitas and garnish with lettuce.
Tarragon Chicken Salad Sandwich
- 1 can (28 oz) Keystone Chicken, diced
- 1/4 cup dried cranberries, finely chopped (optional)
- 1 stalk celery, finely chopped
- 2 Tbsp. mustard
- 1/4 cup mayonnaise
- 1 or 2 tsp. dried tarragon (or use 1 or 2 Tbsp. fresh chopped tarragon)
- 1/4 cup onions, diced
- 1 tsp. lemon juice
- Bread, croissants or lettuce wraps
- Mix all of the wet ingredients
- Add to mixed dry ingredients
- Adjust seasoning to taste.
- Serve with sliced tomatoes and lettuce for sandwich toppings.
Kitchen Sink Dip & Pinwheels
- 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
- Mix all ingredients together and refrigerate. Spread 1/3 cup dip on a tortilla, roll and slice for Kitchen Sink Pinwheels.
Pulled Pork Philly
- 1 can (28 oz.) Keystone Pork, shredded
- 1 lb. bacon, cooked and chopped
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 5 small green onions, sliced
- 2 teaspoons crushed red pepper flakes
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 slices provolone cheese
- 8 oz cream cheese
- 8 rolls
- Preheat oven to 375º F.
- Cook bacon in a frying pan until crispy, remove. Drain excess fat on paper towel and chop. Set aside.
- Slice red bell pepper, red onions and green onions.
- Start layering process in a 2-quart baking dish with the following, in order.
- First Layer: begin with half of all your ingredients. red onions, red bell peppers, Keystone Pork, bacon, cream cheese, Parmesan, mozzarella, provolone (tear into pieces), spring onions, and crushed red pepper flakes.
- Second Layer: repeat with remaining ingredients.
- Cover with lid or foil. (If using foil, spray cooking nonstick spray onto the foil to prevent the cheese from sticking.)
- Bake for 30 minutes, covered. 10 more minutes, uncovered. (40 min. total)
- Slice 8 rolls and serve this Pork Philly with any side salad for your family.
Pork and Avocado Salad
- 1 can (28 oz) Keystone Pork
- 2 medium avocados, diced
- 2 Tbsp. fresh squeezed lime juice
- salt, to taste
- 1/4 cup green onion, thinly sliced
- 1/2 cup finely chopped fresh cilantro
- 2 Tbsp. mayo or light mayo
- Dice the avocados into medium-sized pieces, mix with the 1st Tbsp. of lime juice, and season avocado with salt to taste.
- Thinly slice the green onion and finely chop the cilantro. Mix mayo and 2nd Tbsp. of lime juice to make the dressing.
- Put the Keystone Pork into a bowl large enough to hold all the salad ingredients. Add the sliced green onions and dressing and toss until all the pork is coated with dressing.
- Add the avocado and any lime juice in the bottom of the bowl and gently combine with the pork.
- Then add the chopped cilantro and gently mix into the salad, just until it is barely combined.
- Serve right away or chill for a while before serving.
Chicken (or Turkey) Salad
- 1 can (28 oz) Keystone Chicken or Keystone Turkey, diced
- 3/4 cup cranberries chopped
- 1 heaping Tbsp. dill relish
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 tsp. rosemary leaves
- 1/2 tsp. culinary lavender leaves
- 1 cup low fat sour cream
- dash of parsley
- 1 small onion, diced
- crackers, bread of choice or lettuce
- Slowly add each ingredient, mixing well. Chill in refrigerator for 20 minutes, serve with crackers, bread or on a bed of lettuce.
Easy BBQ Beef Sandwich
- 1 can (28 oz) Keystone Beef, undrained
- 10 oz barbecue sauce
- 8-10 hamburger buns
- Stovetop Instructions: Heat Keystone Beef undrained in a pan on the stove top. Mix barbecue sauce, shred and stir. Heat on high to reduce the liquid for 5-7 minutes. Serve on hamburger buns.
- Microwave Instructions: Place Keystone Beef in a microwavable safe bowl. Mix in barbecue sauce, shred and stir. Heat for 2 minutes in the microwave. Serve on hamburger buns.