Recipes Using St. Aubyn's Pride Gourmet Sauces

Susan St. Aubyn, the chef behind the sauce, is a woman with many interests. She has been a Spanish and ESL teacher for the past 16 years, and is beginning her 4th year at East Technical High School in Cleveland, Ohio. There she is the Student Council Advisor, the Assistant Coordinator for the Ohio Graduation Test, the only Spanish teacher, and the teacher of the E-CITY Program, which teaches entrepreneurship to high school kids. But cooking has always been her #1 passion!

From 2001 to 2007 Susan owned a small business baking delicious cakes, her signature cake being a Mandarin Orange cake with Pineapple Whipped Cream Frosting. But for years, she has been making different types of sauces for friends and family. After encouraging kids to take a risk and follow their passions, Susan did so herself.

On February 23rd, 2007, Susan met with Chef Jim Cox from American Culinary Concepts with her recipes. Chef Jim and the staff guided her through the process from recipes to production, and on May 23rd, her own production day took place. It was a very special event, with family and friends gathered to share in this big day. It was made even more exciting, because the business was a surprise to her parents, Bob and Sandy, whose dedication is on the label. Susan learned the techniques of cooking from her mother and the passion of good food from her father.

So in the spirit of the St. Aubyn family, remember: Live Well, Love Everyone, Laugh a Lot and Eat Well!

St. Aubyn's Pride Grilling and Basting BBQ Sauce is my own personal favorite of all the sauces. This sauce is not your typical BBQ sauce. While it is delicious cooked onto barbequed chicken or ribs, it also wonderful as a dip for meatballs or mixed into meatloaf. I like to put it on hamburgers instead of ketchup. But my favorite use of all is as a steak sauce.

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I did not think that I would like St. Aubyn's Pride Carmelized Balsamic Onions, but once I tasted it, I was amazed. This sauce stands out among the six sauces. It is a unique blending of sweet onions with balsamic flavor. Great as a dip, a side, or with goat cheese or cream cheese on crackers.

Easy Tomato Slices

*Tomato Slices (Thick if used for a side dish, thinner if used as an appetizer)
*St. Aubyn's Pride Caramelized Balsamic Onions
*Seasonings, if desired
*Shredded or grated cheese (Parmesan, Mozzarella, Provolone, etc.)
*French or Italian Bread, sliced

Place tomato slices on a baking sheet with sides (because of tomato juice). Top with St. Aubyn's Pride Caramelized Balsamic Onions. Add seasonings, if desired. Top with cheese.
Broil on lower heat until cheese is melted. Serve on bread if used as an appetizer, or without if serving as a side dish.

*****BRAND NEW RECIPE*****

Best Ever Roast Beef Sandwiches

1--8 oz Package of Cream Cheese, softened
1--2 Tbsp. Chopped Jalapeno Peppers
1-2 Cloves of Garlic, finely chopped
Sliced Tomatoes
Thinly Sliced Roast Beef
Bread, Sliced Thick and Toasted (or a loaf of French bread, cut horizontally and toasted)
St. Aubyn's Pride Caramelized Balsamic Onions

Mix together cream cheese, peppers, and garlic.
Spread cream cheese mixture on both sides of bread.
Layer tomatoes, roast beef, and St. Aubyn's Pride Caramelized Balsamic Onions.
Then eat! Yum!

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St. Aubyn's Pride Sweet Mustard Sauce is a wonderful mustard sauce. It is great in all of the usual uses for mustard. I have used it on hot dogs, hamburgers, and dipped grilled chicken in it. It was originally developed by Susan to go with sausage.

Sausage and Sauerkraut Bake

1 Large Sweet Onion, halved and sliced
1 Tbsp. Margarine or Butter
1 tsp. Sugar
Few Red Pepper Flakes, if desired
1 Lb. Sauerkraut, drained
Kielbasa, Sausage or hotdogs
St. Aubyn's Pride Sweet Mustard Sauce

Sautee' onions in margarine or butter with sugar until caramelized and light brown. Add red pepper flakes and mix into sauerkraut. Spread evenly into casserole dish.
Top with sausage. Bake at 400° until brown.
Serve with St. Aubyn's Pride Sweet Mustard Sauce.

German Potato Salad

5 Lbs. potatoes, cubed and boiled
½ Lb. Bacon
1small onion, chopped
½ C. Water
1 Tbsp. each flour, sugar, vinegar
¾ C. St. Aubyn's Pride Sweet Mustard Sauce

Cut bacon into small pieces and cook until almost crispy; add onion and cook until bacon is done. Remove onions and bacon to a paper towel covered plate, reserving 2 Tbsp of drippings.
Add water, flour, sugar and vinegar to the drippings. Stir and cook until bubbly, then cook until thickened slightly. Add St. Aubyn's Pride Sweet Mustard Sauce, then mix everything together.
Bake in a casserole dish- 350° 30 minutes. Serve warm.

Warm Reuben Dip

1 lb. lean corned beef, shaved
1 can sauerkraut, drained well (or 1/2 a large jar)
8 oz. Swiss cheese, cubed
1/2 jar St. Aubyn's Pride Sweet Mustard Sauce
1/2 c Miracle Whip
Rye or Pumpernickel bread, or bread stick or pretzel crisps

Chop corned beef. Mix all dip ingredients together; put in crockpot on low, stirring occasionally. Cook until cheese is melted. Serve warm.

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Are you a salsa lover? If so, you will devour St. Aubyn's Pride Salsa Picante. It is great by itself with chips, but here is a recipe using it.

Favorite Warm Salsa Dip

1 - 8 oz. package Cream Cheese, softened
1 jar St. Aubyn's Pride Salsa Picante
1 package cheddar cheese
Toppings as desired

Spread cream cheese into the bottom of a microwave safe serving dish. Top with St. Aubyn's Pride Salsa Picante. Top with Cheddar Cheese and desired toppings.

Microwave until cheese has melted, about 11/2 to 2 minutes. Serve warm with tortilla chips.

Possible toppings: olives, green onions, green or red peppers, cooked hamburger or sausage, jalapeño peppers, anything you can dream up!

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St. Aubyn's Pride Four Pepper Pineapple Sauce is another of my favorites. It is sweet with a kick. I love it on chicken, fish, pork, and ham. You taste the sweet first, then about 7 seconds later the heat kicks in.

Pineapple Fiesta Dip

8 oz. of Cream Cheese
1/2 cup Shredded Mozzarella Cheese
1/4 cup Chopped Onion
3/4 cup St. Aubyn's Pride Four Pepper Pineapple Sauce

Let cream cheese soften, then mix all ingredients together. Makes a sweet, hot, and creamy dip.

Pineapple Chicken Salad

1 lb. Rotini pasta, cooked and drained
*3-4 Boneless, skinless chicken breasts, cleaned and cut in half horizontally (makes them thinner)
*P'zazz Sizzle Habanero Rub, Sweet BBQ rub, Jerk seasoning, or any seasoning of your choice
*2 - 20 oz. cans of pineapple chunks or tidbits, drained but reserving liquid
*Juice from 1-2 limes
*1 ½ C. St. Aubyn's Pride Four Pepper Pineapple Sauce
*1 C. Mayonaise (I use light)
*2 red peppers, diced
*5 green onions, sliced

Cook and drain pasta, and put into a large mixing bowl. Season the chicken with seasonings (remember: more or less of everything to taste). Heat a large skillet with a little oil. Cook chicken on one side until golden brown, then turn chicken. In a small bowl, combine ¾ C. reserved pineapple juice, lime juice and ½ C. St. Aubyn's Pride Four Pepper Pineapple Sauce; once 2nd side of chicken is browned, add juice mixture. Cook for a couple of minutes. Remove chicken to a cutting board. Add pineapple to skillet and juice mixture. Season pineapple with Habanero Sizzle or desired seasoning. Let pineapple and juice simmer for about 10 minutes, stirring occasionally, until juice starts to thicken.

While pineapple is cooking, dice up chicken, peppers, and green onions, and add to cooled pasta. When pineapple is tender and the juice is thickened, add to pasta. In a small bowl, mix 1 C. Mayo and 1 C. St. Aubyn's Pride Four Pepper Pineapple Sauce; add to pasta and stir well. Chill at least 2 hours (better overnight). Makes 16 cups.
If you like things a little spicier, omit the mayo and add more St. Aubyn's Pride Four Pepper Pineapple Sauce.

For chicken salad sandwiches, omit pasta, increase chicken, and reduce mayo mixture.
Remember to personalize in any way by adding celery, jalapeños, green peppers, more or less seasonings, etc.

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St. Aubyn's Pride Sweet Hot Pepper Sauce is the second hottest of all of the six sauces. But it is sweet and hot. St. Aubyn's Pride Sweet Hot Pepper Sauce was originally designed for a turkey sandwich. It is delicious by itself, and as a side for meat or fish, but the dip below is just incredible and perfect for any party.

Tortilla Wedges

1 - 8 oz. package Cream Cheese, softened
½ C. sour Cream
¾ C. St. Aubyn's Pride Sweet/Hot Pepper Sauce (More or less to taste)
1 Tbsp. chopped jalapeño peppers (more or less to taste)
12 -18 small flour tortillas

Mix together all ingredients, except tortillas. Spread a small amount on a tortilla, then stack a 2nd tortilla on top.
Repeat until they are 6 high, finishing with a tortilla.

Wrap stacked tortillas in plastic wrap, and chill for at least one hour. Cut into wedges, and serve with a small dish of additional Sweet/Hot Pepper Sauce for dipping.

Can be made a day or two ahead of time.