We would like to share with our customers and visitors some of the recipes using our products which we enjoy. There will be more to come. Please check back every week or two for a new recipe.

One-Dish Beef Stroganoff
Total Recipe Time:  30-35 minutes
Makes 4 servings

Ingredients Instructions

1 pound Ground Beef (93% lean or leaner)
1/2 pound sliced button or cremini mushrooms
3 cloves garlic, minced
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
2 cups uncooked whole grain wide noodle-style pasta
1 can (14-1/2 ounces) reduced-sodium beef broth
1 cup frozen peas
1/4 cup regular or reduced-fat dairy sour cream plus additional for topping
1 tablespoon regular or coarse-grain Dijon-style mustard
Salt and pepper

  1. Heat large nonstick skillet over medium heat until hot. Add Ground Beef, mushrooms, garlic and thyme; cook 8 to 10 minutes, breaking Ground Beef into 3/4-inch crumbles and stirring occasionally.
  2. Stir noodles and broth into beef mixture. Bring to a boil. Cover and cook 9 to 10 minutes or until noodles are tender, stirring twice. Stir in peas; continue cooking, uncovered, 3 to 5 minutes or until peas are heated through, stirring occasionally.
  3. Remove from heat; stir in 1/4 cup sour cream and mustard. Season with salt and pepper, as desired. Garnish with additional sour cream, if desired.

Boneless Pork Loin with Herbed Pepper Rub
Prep Time: 5 minutes
Cook Time: 1 hour
Total Recipe Time:  1 hour, 5 minutes
Makes 6-8 servings

Ingredients Instructions

3 pound boneless pork loin roast

Herbed Pepper Rub:  
2 tablespoons black pepper, cracked
2 tablespoons Parmesan cheese, grated
2 teaspoons dried basil
2 teaspoons dried rosemary
2 teaspoons dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon salt

Pat pork dry with paper towel. In small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast. Place roast in a shallow pan and roast in a 350 degrees F oven for 1 hour (20 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing to serve. 

Sunday Supper Meatloaf with Roasted Vegetables
Prep time: 15 minutes
Cook time: 1-1/4 hours
Total recipe time: 1-1/2 hours
Makes 6 servings

Ingredients Instructions

1-1/2 pounds ground beef
3/4 cup quick or old-fashioned oats, uncooked
3/4 cup finely chopped onion
1/2 cup chili sauce
1 egg
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
1 teaspoon dried thyme
3/4 teaspoon pepper
1/2 teaspoon salt

Roasted Vegetables:
1-1/2 pounds medium potatoes, quartered
1 pound carrots, cut into
3/4-inch pieces
1 small onion, cut into
1/2-inch thick wedges
2 tablespoons olive oil
2 cloves garlic, minced
3/4 teaspoon dried thyme

  1. Heat oven to 350°F. Combine meatloaf ingredients in large bowl, mixing lightly but thoroughly. Shape into 8 x 4-inch loaf on rack in broiler pan. Combine vegetable ingredients in large bowl; toss. Spread in jelly roll pan; sprinkle with salt and pepper.
  2. Place meatloaf on upper oven rack in 350°F oven; place vegetables on lower oven rack. Bake meatloaf 50 to 55 minutes, until instant-read thermometer inserted into center registers 160°F. Brush with additional chili sauce during last 10 minutes, if desired. Let stand 10 minutes.
  3. Roast vegetables 50 to 55 minutes or until tender.