Recipe: Grilled Beef for Sliders

Select your choice of flatiron steak, beef tenderloin or chuck tender roast. (Sharon preferred the tenderness of the flatiron; the chuck tender has a chewier texture but amazing flavor. Any of these will work well.) Get grill hot – 400 degrees or so. Season meat...

Recipe: Schultz’s Potato Salad

Ingredients: 8-12 boiled red potatoes, skin on 1.5 to 2 c. mayonnaise 4-6 oz. (to taste) Schultz’s sauce 8-10 oz. blue cheese 3/4 lb. cooked bacon 1/2 small red onion, fine dice 4-6 green onions, fine dice 1 T. dry parsley 1 T. black pepper 1 tsp. salt (or to...

Recipe: Quiche Lorraine

Ingredients: Use a basic pie crust or buy a frozen deep-dish 9-inch ready-made crust 1/2 lb. bacon, fried crisp, crumbled 1 c. grated Swiss cheese To make basic custard: 3 eggs beaten 1/2 c. heavy cream (or use milk) 2 T. melted butter 1 T. flour pinch of nutmeg...

Recipe: Kale Salad

Kale is known for its amazing health properties. Thank you, Teri Swanner, for this recipe. Ingredients: 2 bunches kale, about 1 lb. 1 c. currants juice of 1/2 an organic lemon 4 T. extra-virgin olive oil sea salt to taste 1/2 cup grated Parmesan cheese Directions:...

Recipe: Tangy Beef Brisket

This brisket recipe is from Linda Koger, who works for Callicrate Cattle Co. The Callicrate Angus-Wagyu beef raised on the ranch offers great taste and health benefits. Ingredients: 1 T. liquid smoke 2 tsp. Worcestershire sauce 2 tsp. celery seed 2 tsp. pepper 1 tsp....