Recipes
- Jeff’s Ultimate Recipe
- Jill’s Low-Fat Snack
- Hot Chocolate-Cinnamon Milk
- Sangria
- Parmesan Popcorn
- Cream of Mushroom Soup with Barley
- Bean & Maple Syrup Pie
- Bison Taco Dip
- Crazy Buffalo Meatballs
- Rack of Lamb with Herb Crust
Jeff’s Ultimate Recipe
Spread Neva’s Handmade Cheeseball on anything and enjoy!
Especially great on pizza and brats, for additional spice add Russ ‘N' Frank’s BBQ sauce.
Jill’s Low-Fat Snack
Picket Fence Creamery Cheese Curds
Low Fat Triscuts
Place cheese curd on cracker, microwave a few seconds until melted.
Hot Chocolate-Cinnamon Milk
Picket Fence Creamery 2 % Chocolate Milk
1 tsp. Cinnamon
1 tsp. Watkins Vanilla
Heat milk and add cinnamon and vanilla, stir well.
Sangria
2 bottles Summerset’s Caba Moch
1-12 oz. can of Ginger Ale or Sprit
1-2 Lemons
1-2 Limes
1-2 Oranges
Ice
Mix together fruit and wine in a pitcher or punch bowl, let the fruit soak for 1-8 hours. (the longer the fruit soaks in the wine, the stronger the flavor) Add soda just before serving. For ultimate enjoyment insert a colorful umbrella.
Parmesan Popcorn
1/4 C. Picket Fence butter
1/2 C. parmesan cheese
1/2 tsp. salt
2 quarts freshly popped popcorn
(We suggest hulless Tom Thumb popcorn from Perry, or Behren's organic popcorn from Carroll!)
Pour melted butter over popcorn. Sprinkle cheese and salt on top. Toss until well coated and serve!
Variation: To make herb seasoned popcorn, use the butter and salt, and add 1 tsp. thyme, and 1/2 tsp. each of basil, oregano and rosemary.
Cream of Mushroom Soup with Barley
by Danielle Wirth
Chicken Broth
Mushrooms
Onions
Picket Fence Creamery Cream
Organic Hulled Barley
Salt to taste (most canned chicken broth has salt added)
Home - made chicken broth is best, but you can also use canned broth. Be sure to avoid prepared chicken broth with MSG (monosodium glutamate) often used as a "flavor enhancer". MSG can be a trigger of migraine headaches.
For large batches.
Start with 32 oz of chicken broth (or vegetable broth for vegetarians)
Heat the broth in a large stock pot and add 2 or 3 onions.
Bring the mixture to a boil and simmer the onions for 20 minutes (or so)
Depending upon how much soup you want, in addition to the broth already in the stock pot, add 2 cups of water (or broth) for every cup of hulled barley.
Bring the mixture to a boil and add the hulled barley. Cook the barley on medium heat for 45 minutes.
When barley is cooked enough, add at least 1 pound or more of thickly sliced mushrooms.
Cook on low heat until the mushrooms are firm and tender - not mushy.
Remove from heat.
Stir in as much Picket Fence Creamery whipping cream as you'd like. (I use at least a quart)
Return to low heat and stir until the cream is thoroughly mixed in with the mushrooms and barley.
Salt to taste.
Bean & Maple Syrup Pie
You would never know this dessert pie was made with white pea beans. With raisins, pecans, and maple syrup, it is more like a fruit pie.
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
1 cup (250 mL) well cooked white pea beans
1/2 cup (125 mL) Karlmann’s Real maple syrup
2 eggs
1/3 cup (75 mL) brown sugar
1/3 cup (75 mL) melted butter
1/2 cup (125 mL) raisins or chopped pecans
One 9-inch (23 cm.) unbaked pastry pie shell or 18 unbaked tart shells
Pecan halves (optional)
Preparation:
Puree beans in food processor or blender with maple syrup until smooth. Add eggs, sugar, and butter and mix just until well blended. Sprinkle raisins or chopped pecans in bottom of pie or tart shells. Pour filling on top of raisins or chopped pecans. Garnish with pecan halves if desired.
Bake pie in a 350 degrees F. (180 degrees C.) oven for 35 to 40 minutes or tarts for 20 minutes or until set in center. Cool. Serve at room temperature plain or with whipped cream or ice cream.
Yield: 1 pie or 18 tarts
Bison Taco Dip
by Kitty Rolens, SayersBrook Chef, Food Specialist for the Bison Ranch
Ingredients:
1 lb. Dreesman Buffalo Ranch ground Bison
1 can Rotel tomatoes
1 pkg. taco seasoning mix
1 can hot chili beans
1 c. shredded cheese
Preparation:
Brown Bison and mix with taco seasoning according to package directions. Add tomatoes and chili beans and mix. Spread in baking dish and sprinkle cheese over top.
Heat in 375° oven until bubbly. Serve with tortilla chips or Frito chips. Serves 10.
Crazy Buffalo Meatballs
by Connie Sayers
Ingredients:
2 lbs. Dreesman Buffalo Ranch Ground Bison Burger
2 Eggs - Beaten
1 cup Bread Crumbs
1 pkg. Watkins Onion Soup Mix
Preparation:
Preheat oven to 350°. Mix ingredients, roll into bite-size meatballs. Place in 9 x 12 inch pan, set aside.
Sauce:
1 can Sauerkraut (large rinsed once) 1 jar Chili Sauce
1 can Whole Cranberries in Cranberry 1 cup Brown Sugar Sauce
In separate bowl mix ingredients. Pour over meatballs. Bake 1 1/2 hours stirring once after 1 hour and again when done. Serve warm with toothpicks.
Rack of Lamb With Herb Crust
Ingredients:
1 frenched rack of Lamb
1 tablespoon Golden Barrel olive oil
1/4 cup mixed herbs such as a tablespoon each of thyme, marjoram, rosemary, and chervil
1/4 cup fresh flat-leafed parsley leaves
3/4 stick (6 tablespoons) unsalted Picket Fence Creamery butter, softened
2 tablespoons Dijon mustard
Directions:
Preheat the oven to 425°F.
Rub lamb with olive oil and season generously with salt and pepper. Transfer lamb, meat side up, to a roasting pan and roast 15 minutes. Remove lamb from oven and let stand 10 minutes.
In a small bowl stir together herbs and butter. Spread meat side of lamb with mustard and top mustard with herb butter in an even layer.
Change oven setting to broil. Broil lamb about 3 inches from the heat until herb crust is crisp and slightly charred, 5 to 7 minutes (an instant-read thermometer will register 130°. for medium- rare). Transfer lamb to cutting board and let stand 5 minutes. Cut lamb into chops