Here’s a great recipe that was shared with our meat department.

1 Pound Ground Pork
6 Slices thick-cut apple wood smoked bacon, cut into 1/2-inch pieces

4 Cloves garlic, minced
2 Medium onions, finely chopped
1 Red bell pepper, diced
1 yellow bell pepper, diced

3 Tablespoons chili powder
1 Tablespoon ground cumin
1 Tablespoon chipotle chili powder
2 Teaspoons dried oregano
1 Tablespoon smoked paprika
Salt and ground black pepper

1 Pound cooked pork butt

10 ounces of beer
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (24-ounce) can crushed tomatoes
1 (24-ounce) can diced tomatoes, with juice

Recommended way to cook it

“In large heavy-bottomed Dutch oven or pot, cook ground pork over medium heat breaking it up with a wooden spoon until golden brown remove from pan. Using same pot, cook the bacon over medium heat until crisp and browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the pulled pork and cooked ground pork. Stir in the beer and beans. Toss together, and then add the crushed and diced tomatoes. Turn the heat down to the low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.”

This cool idea for cooking corn was submitted by one of our managers Craig Lange.

Ingredients:

-Corn (however much you want to cook), shucked, cleaned and ready to cook
-1 large cooler, (like a Coleman cooler)
-2-3 kettles of boiling water, be sure to cover the corn
-salt and butter ready

Directions:

1. “Put the corn in the cooler. Add the boiling water. Immediately close the lid. Open lid, after required time, it will be perfectly cooked! No peaking, so the water stays hot. Serve, cover, eat and enjoy.

2. “Any cooler works, as long as it has a tight fit and you keep it closed as much as possible.”

Here’s recipe for Chicken Halldin from our deli department.

8-Chicken breasts deboned and de-skinned
4-Slices bacon
4 oz. dried beef
1-Cup sour cream
1-Can cream of chicken soup
Paprika

“Fry bacon until limp. Line a 9X13 pan with dried beef. Wrap 1/2 slice of bacon around each chicken breast. Place in pan on top of dried beef. Mix sour cream and cream of chicken soup. Pour over chicken. Sprinkle Parika. Bakt at 324 for 2 hours.”

Recipe for Chicken Halldin was shared with our deli department by one of our deli customers and was taken from an unknown cookbook. Stop by the deli and ask any of our helpful deli employees any questions you may have with how to make this dish.

Ingredients for Pineapple Dessert:
1-Large bag mini marshmallows
2-c milk
1-can crushed pineapple drained
1-container cool whip
2-c graham crackers
1/2-c butter

Instructions:
1-In microwave heat milk and mellows
2-Mix graham cracker crust (graham cracker and butter) and put in bottom of cake pan (9×13)
3-When milk and mellows have cooled add cool whip and drained pineapple. Stir well and place on graham crust
4-Refrigerate until cold

Here is a family favorite recipe from the deli departments own Melissa Hess.

CHEESE BALL

2-(8 oz) Cream cheese, soft
1-Cup of cheddar cheese, shredded
1/4 cup-Minced onion
1-Tbsp. Worcestershire sauce
Dried parsley for garnish

Mix all ingredients except parsley in bowl with hand mixer.  Using a spatula, form into a large ball on a sheet of wax paper.  Sprinkle the parsely on sides and top of cheese ball. Refrigerate for a few hours. Serve with your favorite crackers.

Submitted by Curly Garrison Meat Department Manager

1-Whole Chicken

1/2- Can of Beer or Cola

1-Beer Can Chicken Holder

1/2-Onion sliced

1-Bag Taco Seasoning

Pull skin loose on chicken breast by using your fingers, slide onion slices in-between the skin and breast meat. Then rub the chicken with olive oil and rub it with the taco seasoning.

Put beer or cola in your chicken holder, slide chicken on and grill at 350-400 degrees for 75-90 minutes.Please use a meat thermometer.  Chicken is done when meat thermometer is at 165-175 degrees.

Here’s a great Lasagna recipe from Rose in the gas station!

2-LBS Hamburger

1-T Parsley Chopped

1-LB Can of Tomatoes

1-12 oz Tomatoe Paste

1-Pkg. Lasagna Noodles

1-LB Mozzarella Cheese

24 oz Cottage Cheese

2-Beaten Eggs

2-tsp. Salt

1/2- tsp. Pepper

2-tsp. Parsley Flakes

1/2-C Parmesan Cheese

Brown meat: add next 5 ingredients, simmer uncovered until thick, about 30 minutes.  Cook noodles in H20, until done. Drain and rinse in cold H20. Combine cottage cheese with next 5 ingredients.  Place half of noodles in buttered pan, half meat, then half cottage cheese mixture, then half mozzarella cheese, then repeat the rest of ingredients.

Bake 45 minutes at 375 degrees

Submitted by Liz Kohout

Ingredients

1 cup uncooked rice

1 can cream of chicken soup

1 can cream of celery soup

1 cup milk

1 cut up chicken

½ package Lipton onion soup mix

Directions: Butter a large baking pan or cake pan. Sprinkle rice in bottom. Mix soups with milk and heat. Pour over rice. Place chicken on top & sprinkle onion soup mix over all. Cover and bake 3 hours at 300 degrees.

Try our Recipe of the Month from Amanda in the Pricing Office!

1 pkg. Boneless Chicken
1 pkg. Hidden Valley Ranch Dressing Mix
1 cup Sour Cream
1 can Cream of Mushroom Soup
1 can of water
2 tblspns Bacon Pieces

Cook in crock pot on high for 4-5 hours.

Serve over potatoes or wide egg noodles.