Category Archives: Appetizers and Snacks

Smoked Cheddar Grits Bites


2 cups water

2 cups milk


1/2 teaspoon salt

1 1/2 cups (6 ounces) shredded smoked Cheddar cheese

1/4 cup thinly sliced green onion

3/4 teaspoon freshly ground pepper

3 tablespoons unsalted butter, melted


3-4 slices bacon, cooked and torn

  • Coat a 13 x 9-inch baking pan with cooking spray.
  • Bring water and milk to a boil in a medium saucepan;  whisk in salt and grits.  Reduce heat and simmer, covered with a spatter shield, until tender, about 15 minutes.  Remove from heat and stir in cheese, green onion, and pepper.  Spread evenly into prepared pan;  cover with plastic wrap, and refrigerate until chilled, 2 hours or overnight.
  • Preheat oven to 400°F.  Line 2 rimmed baking sheets with parchment paper.  Loosen edges of grits with a knife and turn out onto a cutting board.  Use a 1 3/4- to 2-inch round cutter to cut out grits rounds;  brush the grits rounds on both sides generously with melted butter.
  • Bake until crispy and browned on bottoms, about 20 minutes.  Flip and cook until lightly browned on the other sides.  Place on a serving platter;  top each with a teaspoon of Old Mill Corn Relish and a piece of bacon.  Serve warm.

Cornmeal Biscuits


These are delicious split and filled with ham slices and Old Mill Hot & Sweet Honey Mustard for an appetizer, lunch or dinner; or try our new Old Mill Frog Jam for a breakfast treat!

2 cups OLD MILL Self-Rising Flour

1 cup OLD MILL Self-Rising White or Yellow Cornmeal

1 teaspoon sugar

1/2 stick (1/4 cup) cold, unsalted butter

1/4 cup chilled shortening

1 to 1 1/4 cups chilled buttermilk

About 2 tablespoons butter, melted (optional)

  • Preheat oven to 425°F.  Line baking sheet with parchment paper. Cut butter into 1/2-inch-thick slices and place on a piece of wax paper;  cut shortening into small pieces and add to the butter.  Place in the freezer 5 minutes.
  • Meanwhile, combine flour, cornmeal, and sugar in a large bowl. Add the butter and shortening pieces and cut into flour mixture with a pastry blender until crumbly.  Add 1 cup buttermilk, stirring just until dry ingredients are moistened.  If needed, add additional tablespoons of buttermilk to make a soft dough.
  • Turn dough out onto floured surface and pat or roll to 1-inch thick.  Fold dough over itself in 3 sections, starting with the short end, and pat or roll again to 1-inch thick.  Cut out biscuits with a 2 to 2 1/2-inch round cutter, without twisting; place, sides touching, on the lined baking sheet.
  • Bake until lightly browned, 13 to 15 minutes.  Remove from the oven;  brush with melted butter, if desired.  Makes 8 biscuits.

Sausage Chili Bean Dip

chili Bean Dip

8 ounces breakfast sausage, crumbled
1/2 cup chopped onion
1 (15-ounce) can pinto beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1/4 cup chopped fresh cilantro
1 cup (4 ounces) shredded Colby Jack cheese

Cook sausage and onion in a large skillet, stirring to crumble sausage, until browned, about 5 minutes. Drain well.

Mash pinto beans in a large bowl using a potato masher; stir in black beans, tomatoes, cilantro, and CHILI STARTER MIX. Spoon into a PIGEON RIVER POTTERY MEDIUM CASSEROLE. Cover with foil.

Place casserole in oven; heat oven to 375 degrees F. Bake 45 minutes or until hot. Uncover and sprinkle with cheese; continue baking 15 minutes. Serve hot with chips.

Makes about 4 cups.




Apple Barbecue Meatballs

Apple BBQ Meatballs

1 medium onion, finely chopped
1/4 cup vegetable oil, divided
1 large egg, lightly beaten
1 pound lean ground beef or lamb
1 cup soft fresh breadcrumbs (3 to 4 slices OLD MILL SOURDOUGH BREAD)
1 tablespoon minced fresh or 1 teaspoon dried thyme
1/2 teaspoon salt
2 green onions, white and pale green part only, minced
1 medium apple, peeled and grated

Saute onion in 2 teaspoons oil until tender over medium heat, about 5 minutes.

Mix 1/4 cup APPLE BUTTER BBQ SAUCE and egg in a large bowl; mix in ground beef, SOURDOUGH breadcrumbs, thyme, and salt lightly but thoroughly. Mix in green onion and apple. Wet your hands and form into 1- to 1 1/4-inch balls.

Heat 2 tablespoons of the remaining oil in a large, heavy skillet over medium-high heat. Add meatballs, in batches, and brown all over, about 3 minutes, transferring to a plate as they are browned. Add additional oil to skillet as needed. When all are browned, return to skillet and pour in remaining APPLE BUTTER BBQ SAUCE. Bring to a simmer; simmer, uncovered, until meatballs are cooked through, 7 to 8 minutes.

Makes about 4 1/2 dozen.

Note: Meatballs may be frozen, in sauce, in airtight containers; thaw and heat before serving.