This is a semi-perishable product. No refrigeration is required during shipment, but it must be refrigerated after arrival.
Shipping & Delivery Information
Shipping charges are additional to merchandise prices. We ship via UPS, which requires a street address for delivery. For this reason, we cannot ship to P.O. Boxes. Also, we do not accept C.O.D. orders. All products shipping to Alaska, Hawaii, or Puerto Rico must ship by Second Day Air.
How are shipping charges determined?
We calculate actual UPS shipping charges based on the shipping method, the weight of the product, and the zip code the product is shipping to. If you purchase several products to ship to the same address, the total shipping charge will likely be different than the estimated charges for each individual item, because the items can be combined into a single shipping container.
What shipping methods are available?
Standard Ground shipping is the least expensive. See the UPS transit days map below to estimate the number of delivery days required. Expedited Shipping (Next Day Air and Second Day Air) is an option for any product if you need a guaranteed delivery date. You will be able to choose your preferred delivery date during the Checkout Process and see the estimated shipping charges and transit times for each Shipping Method.
More questions about shipping?
Please call our toll-free Customer Service Help line at 1-800-290-9213 between 9-5 (Eastern Time) Mon-Fri.
Preparation & Cooking:
Peanut Soup - Simply add four cups of chicken or vegetable stock and you have 6-8 delightful servings. Heat chicken stock. Add the peanut soup mix, blend well, and cook over medium heat until thickened. Adjust salt and pepper to taste
Chicken Dredge - Place chicken into a container and cover with 2 cups of buttermilk. Cover and refrigerate for at least 12 hours. Melt enough shortening to come just 1/4 inch up the side of a 12 inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken in a colander. Place chicken in dredge, cover liberally, and shake of excess. Place chicken skin side down into the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. The internal temperature should be right around 180 degrees. Drain chicken on a rack.
Spoon Bread - Place 1/2 tsp salt and spoon bread mix in a bowl and blend well. In a separate bowl. Beat 3 egg yolks (don't discard whites) until thickened and pale in color. Add dry mix slowly to 1 1/2 cup boiling water, stirring constantly to prevent lumps. Add 1 1/2 cups milk and beat to combine. Add beaten egg yolks to the spoon bread mixture. Whip eggs whites and gently fold into mixture. Turn into a generously greased 8-inch square glass baking dish. Bake at 350 degrees for about 30 minutes or until firm.
Shelf Life: 1 year for all products. Refrigerate after opening.