Recipes

 

Stuffed Pork Chops

  • Stoltzfus Meats stuffed pork chops - 4
  • water - 1/2 cup
  • cream of mushroom or celery soup - 1 can
  • salt + pepper -


Place stuffed pork chops in a covered baking dish. Add water. Add salt and pepper to taste. Cover dish, place in oven and bake for 1 1/2 hours at 325 degrees.
Optional: Add a can of cream of mushroom or celery soup during last 45 minutes of baking time. This makes an excellent sauce.
Serves 4.

Sausage and Broccoli Quiche

  • uncooked pie crust - 1
  • Stoltzfus sausage - 1 lb.
  • combination of chopped onion, red or yellow peppers - 1/4 cup
  • chopped broccoli - 1 cup
  • swiss cheese - 1 cup
  • cheddar cheese - 1/4 cup
  • evaporated milk - 1 can
  • eggs - 4
  • salt + pepper or other seasonings to taste -


Cook meat in skillet add onion if desired. After meat is cooked turn off heat. Put in all other vegetables and stir to blend together. You don’t need to cook them. Pour into unbaked shell. Top with cheese.
Beat eggs until mixed, add evaporated milk and mix together. Add seasonings of choice. Pour over top of pie mixture.
Bake in 350 oven for 1 hour or until knife in center comes out clean.

Stoltzfus Smoked Pork Chops (4 ways)



(Grilled by John Smoker)

Grill chops for 10 minutes on
each side. Baste with Stoltzfus’
Bar-B-Q Sauce for five more
minutes on top side. (Baste to suit)

(Baked by Myron Stoltzfus)

Bake for 1 ½ hours at 250 degrees.
Place a little water in the bottom of
the baking dish.

If you prefer a grilled flavor but
like the tenderness of baking, you
may put the chops on the grill for
5 minutes each side.

(Casserole by Nancy Wallace)

Prepare your favorite recipe for
Scalloped potatoes and place your
smoked pork chops on top of the
potatoes and bake for 1 ½ hours at `
350 degrees or until potatoes are
tender. Turn the chops about
midway through the baking time.

(Festive by Ellen Rumpf)

Sprinkle with a mixture of brown
sugar and dried mustard to taste.
Place a pineapple slice on top of
each chop with a maraschino
cherry in the center of each
pineapple slice. Bake at 325
degrees for one hour.

Flank Steak Ala Hiram



Pierce and score Flank Steak on both sides.
Marinate for no less than three hours in:
1 ½ cups pure vegetable oil
3 Tbls. soy sauce
1 Tbls. garlic salt
1 Tbls. minced onion

Preheat grill on high or if using charcoal and let it get good and hot. Grill flank on each side for 4-5 minutes.
Reduce heat to medium or if using charcoal, raise grate.
Grill flank on each side for 3-4 minutes.
Turn heat off, let flank on for 5 minutes.
Slice no more than ¼ inch thick across grain. (Baste continually with sauce flank was marinated in while grilling)

Extra Special Baked Pork Chops

  • dried beef - 1-3 oz. pkg.
  • pork chops, 1" thick - 6
  • bacon - 6 slices
  • cream of mushroom soup - 1 can
  • sour cream - 1 cup


Run cold water over dried beef, drain and arrange in bottom of 12x8x2 inch baking dish. Place pork chops over dried beef. Top each chop with a strip of bacon. Bake, uncovered at 350 degrees for 30 minutes. Combine mushroom soup and sour cream, pour over pork chops. Bake 20 minutes longer.
Serves six.

Creamed Dried Beef

  • melted butter - 2 tsp.
  • dried minced onion - 1 tsp.
  • herb or chicken bouillon - 1 pk. (cube)
  • flour - 1/4 cup
  • dried beef - 1/4 lb.
  • milk - 3 cups


In deep skillet melt butter. (On medium heat) Brown dried beef in butter. Add flour and toss dried beef until coated. Add milk, onion, bouillon and stir until smooth, forming a light sauce. Lower heat and stir occasionally until well blended. If sauce appears too thick add a bit more milk until the desired consistency.
Spoon over biscuits.

Hours:

Monday thru Friday

6:00a.m. - 6:00p.m.

Saturday

6:00 a.m - 5:00 p.m.