butter

Thanksgiving Turkey and Stuffing

We are definitely on the countdown to Thanksgiving and the other holiday in December which shall not be mentioned yet.  The weather has been nippy.  It has felt more like Winter than Fall. Once again Thanksgiving has come upon us suddenly. No need to fret. There is really little preparation that can be made until the week of Thanksgiving so you are still right on schedule.   Take a deep breath and get prepared for the traditional feast. I use Betty Crocker as my guide and she has not let me down yet.  Here are my tips for a delicious Thanksgiving dinner that anyone can prepare.

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German Apple Cake

The apples are absolutely delicious right now.  My favorite orchards are Rittman Orchards  and Bauman Orchards.  You can even pick your own apples.  I haven’t been able to talk the Butcher into this yet but I’m still hoping.  I had some apples and I decided to make this cake.  It is a definite winner!  The cream cheese frosting is the “icing on the cake”.

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Sour Cream and Cheese Potatoes

17 years ago today our lives were forever changed.  If you are like me you are feeling a little unsettled today.  I can’t quite put my finger on it.  I keep tearing up.  We are a great nation and we have “recovered”.  We will just never be the same again.  I am sharing a recipe with you today that I got from one of my customers many years ago.  She moved to Chicago.  I have no idea what has happened to her and yet I think of her today as I share this recipe.  Somehow I hope I will reconnect with her someday.  In the meantime, enjoy this recipe and hug your family tight tonight.

Sour Cream and Cheese Potatoes

2 1/2 pounds of potatoes
3/4 cup grated cheddar cheese (available at your local butcher shop) 
3 Tablespoons of Butter (available at your local meat market)
3.4 cup sour cream (at room temperature) available at your local meat market)
1/4 cup chopped onion

Boil Potatoes (in skin–whole) for 25 to 30 minutes. Let cool. Peel the potatoes and grate coarsely. Melt butter and cheese in saucepan over medium heat. Remove from heat. Blend in the sour cream and onions. Add salt and pepper to taste. Mix potatoes and sauce mixture, spread in a greased pan.

Bake at 350 degrees for 30 to 45 minutes.  To garnish you can add crumbled fried bacon and sliced green onions after you remove from the oven.

This would make a great accompaniment to pulled pork or barbecue chicken breasts.

That’s all for now. Until next week…From our Butcher Block to your Table.

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Oven Fried Chicken

This is one of my “go to” meals.  In fact, I share this recipe on a regular basis at our store.  We celebrated our son’s Birthday last weekend.  The weather was a little iffy so we opted for cooking inside.  You can’t help but feel the love when you share this meal with family.  You can make baked potatoes and salad or pair with your favorite Herold’s Salad for a wonderful summer meal.  Enjoy!

Ingredients

4 Whole Chicken Breasts with skin and bones (split so you have 8 breasts) (available at your local meat market)
1 cup of Runion’s Mix (available at your local butcher shop)
2 TBLS Rotisserie Chicken BBQ Rub (available at your local meat market)
2 TBLS Butter

Preheat oven to 425 degrees

Moisten chicken breasts and shake off excess water
Combine Runion’s Mix, and BBQ Rub in a Ziplock bag and shake
Add chicken one piece at a time and coat with the Runion/Seasoning mixture

Put butter on a cookie sheet (with at least 1 inch edge), place in preheated oven and melt the butter.
After butter is melted, place chicken (fat side down) on the cookie sheet
Bake for 35 minutes, turn and bake for additional 20 minutes

For boneless, skinless chicken breasts decrease cooking time to 20 minutes per side.

Be sure to pick up your very own copy of this recipe the next time you are in the store.

Until next time…From our Butcher Block to your Table.

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