Westport Spice Garden Harvest Special Blend Recipes.

Dredge chicken in flour.

Heat oil in a large skillet over medium-high heat. Add chicken and cook until lightly browned on all sides. Remove chicken and set aside.

Add onion (may need additional oil), bell peppers, and potatoes to the skillet. Cook for 2 minutes.

Add Garden Harvest Special Blend, chicken broth, and wine. Stir and bring to a gentle boil.

Cover, lower heat, and simmer for 5 minutes.

Stir in pasta and simmer for an additional 5 minutes or until pasta is tender.

Heat oil in a 12-inch nonstick skillet over medium-high heat. Add pork chops and brown on both sides, set aside.

In the same skillet, add chicken broth, water, rice, celery, and Garden Harvest Special Blend, stir. Bring rice mixture to a full boil.

Immediately spoon rice mixture into a 9 x 13-inch baking dish. Spread sliced onion over hot rice, arrange pork chops evenly on top.

Cover dish with foil, bake in a 375-degree oven for 45 minutes or until rice is cooked through and tender.

Remove foil, top each pork chop with a bell pepper ring, and bake for an additional 10 minutes.

Cook fettuccine according to package directions, then drain.

Heat oil in a large nonstick skillet over medium-high heat, brown chicken lightly on all sides, and set aside.

Blend milk and cornstarch in a small bowl, add to skillet along with cream, Parmesan cheese, and Special Blend, stirring.

Bring to a gentle boil, stirring until thickened.

Lower heat, add chicken to skillet, and cook for 5 minutes or until heated through.

Arrange chicken over fettuccine, and spoon sauce over all.

Boil potatoes in large saucepan just until tender, with water just to cover. Drain and set potatoes aside to cool.

Meanwhile, cook diced bacon over medium heat until crisp. Reserve 3 tablespoons pan drippings.

Saute onion, bell pepper, celery, and diced bacon over medium heat until tender in pan drippings.

Stir in flour, sugar, mustard, celery seed, salt, and pepper. Lower heat, stirring constantly until mixture is smooth.

Remove skillet from heat, stir in water, vinegar, and Garden Harvest Special Blend. Return to heat, stir until thickened.

Slice potatoes and gently fold into dressing along with eggs. Cook 5 minutes longer, serve warm.

In a small bowl, combine all ingredients except bread and butter, adding just enough mayonnaise to bind ingredients.

Spread half of tuna mixture over two slices of bread, top with other half.

Spread butter over outsides of each bread slice.

Heat skillet over medium-high heat, toast each side to desired color.

Place eggs in a medium saucepan and cover with cold water. Bring water to a full boil and immediately remove from heat.

Cover and let eggs stand in hot water for 20 minutes. Remove from hot water, cool, peel, and cut lengthwise.

Remove yolks from eggs. In a medium bowl, mash the yolks and mix together with salad dressing, Garden Harvest Special Blend, onion, sweet pickle relish, bacon bits, and mustard.

With a fork, fill the egg halves with the yolk mixture. If desired, sprinkle with paprika, chili pepper, or cayenne pepper.

Refrigerate until serving.