butter

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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Banana Nut Cake

We celebrated our son’s Birthday this week.  Joe requested Banana Nut Cake.  The most difficult thing about this cake was finding bananas ripe enough to make the cake.  I hope you enjoy this as much as we did.

Banana Nut Cake

3 bananas mashed (make sure they are yellow)
2 1/3 cups flour (I used 5 Roses flour) (available at your local meat market)
1 2/3 cups sugar
2/3 cups chopped walnuts
2/3 cup unsweetened applesauce
2/3 cup half and half
3 eggs
1 1/4 teaspoon baking soda
1 1/4 teaspoon baking powder
1 teaspoon salt

Preheat oven to 350 degrees. Grease and flour 2 round pans (9″) Mix flour, baking soda, baking powder and salt together. Beat all ingredients on low-speed, scraping bowl constantly 30 seconds. Beat on high-speed, scraping bowl occasionally 3 minutes. I beat this by hand and it turned out great. Divide the cake batter between the 2 pans. Place in the center rack of the oven and bake 35 minutes (Your oven may bake a little faster or a little slower). Test the cake by inserting a toothpick in the center of the cake. If it comes out clean your cake is done.

Cool in the pans for approximately 15 minutes. Then place parchment paper on 2 cooling racks and remove the cakes from the pans and allow to thoroughly cool on the cooling racks.

Icing

1/2 Banana mashed (make sure it is yellow but not over-ripe)
1/3 cup of softened butter
3 cups powdered sugar (you may use a little more or a little less)

Mix the mashed banana and the butter with a mixer. Gradually add the powdered sugar until it is a stiff consistency. Make sure the cake is thoroughly cool before icing the cake. Put some of the icing on the plate you are using to hold the cake. This will hold your cake in place. Place the first cake on the plate and ice the top of the cake. Place the second cake on top of the first and ice the top of the cake. Take icing on your knife (or whatever you are using to spread the icing) and ice the side of the cake–smoothing it out as you go. You will have a cake that looks great as well as tastes great.

 

Put chopped walnuts on the outside of the cake. The sweet icing with the salted nuts is a great contrast for the taste buds.

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

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Christmas Fudge

It’s beginning to look a lot like Christmas.  The snow outside really makes it feel like Christmas is right around the corner.  My “Claim to Fame” at Christmas is my Chex Party Mix and my fudge.  Many people are intimidated about making fudge.
Mauri-1Today I am sharing a recipe for “no fail” fudge. One batch will make 2 1/2 pounds. I recommend doubling the recipe.  It is always special to share with friends and family.  The reason I like this recipe is that you time the fudge–no candy thermometers to fool with. It will take a while for the fudge to come to a rolling boil. Don’t start timing until it is at the rolling boil stage. When it is set your timer for 5 minutes. Another tip–have your chips and marshmallow cream ready to go before you start the process with the butter, sugar and evaporated milk.

No Fail Fudge
3 cups sugar
3/4 cup butterimage
2/3 cup evaporated milk (5 1/3 oz.)
12 oz. Bag of chocolate chips (white chocolate chips or peanut butter chips can also be used)
7 oz. marshmallow cream
1 teaspoon vanilla

13″ X 9″ glass pan greased with butter

Combine sugar, butter, and milk in a heavy 2 1/2 quart saucepan. Bring to a rolling boil over medium heat stirring constantly. Boil for 5 minutes. Stir and remove from heat. Stir in chips, (if using white chocolate chips, melt in microwave in 30 second increments until chips are melted and can be stirred–add to the butter/sugar/milk mixture), marshmallow cream and vanilla. Stir vigorously until well blended. Pour into a greased (use butter) 13″ X 9″ pan.

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Allow to cool completely. After cooled, cut into 1″ squares.

 

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

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