Custom Cuts Dec. 10 – 14

Holiday Prime Rib… Order YOURS today!!!

Senior Citizens Tuesdays
10% Off Any Purchase

From the farms to the freezers we’ll cut whatever you want!

Fill your freezers with LOCALLY raised GRAIN-fed BEEF + HOGS!

Order your Holiday 
USDA Choice

Call for details

Brown Sugar Cured
Spiral Sliced Hams

Semi boneless
Netted Hams

Our Hand Trimmed Ground Beef - $4.79#

USDA Choice Beef Chuck or English Roast – $5.49#
Beef Chuck Eye Steaks – $5.59#
Beef Brisket – $4.09#


Boneless Pork Chops – $3.99#

Boneless Chicken Breasts – $2.89#
Chicken Leg Qtrs. – 99¢ per pound

OUR Hickory Smoked Bacon – $5.99#

Smoked Ham Hocks – $1.99#

Keystone Canned
Beef & Pork – $7.99 / 28 oz. can
Chicken – $6.89 / 28 oz. can

Deli Cheeses

Swiss – Colby – Pepper Jack – Co-Jack



TAG & DEPOSIT required!

We accept 
EBT – Debit – Credit

Choosing a government commodity program? 

Farmers who grow corn, soybeans, wheat, or other commodities have until…

Choosing a government commodity program? Farmers who grow corn, soybeans, wheat, or other commodities have until March 15, 2020, to choose one of three government commodity programs.

Agricultural Risk Coverage (ARC) with either county or individual coverage (ARC-CO or ARC-IC) or Price Loss Coverage (PLC).

The programs help cover potential financial losses associated with commodity crops. Ohio State University Extension and the U.S. Department of Agriculture’s Farm Service Agency are jointly hosting meetings across Ohio to inform farmers about changes to the ARC and PLC programs.

The meeting facilitators will also discuss decision-making tools and calculators available to help growers determine which program best fits their needs. OSU Extension is the outreach arm of CFAES. The meetings end in February.

For a list of all meetings across the state, visit

5 Sommelier-Approved Wine Pairings

Great for Holiday Entertaining……

(Family Features) The holiday season is all about entertaining. This year, take your holiday soiree to the next level with a palate-pleasing wine pairing experience. Invite friends and family to the kitchen for easily pairable tastes of these three favorites: wine, cheese and chocolate.

Before diving into the nearly endless pairing options, focus on delicious, affordable and high-quality ingredients like those at ALDI, where you’ll find all you need for your entertaining spread. As a go-to source for wine, cheese, chocolate and more, you can ensure you have everything you need during the holiday entertaining season.

Consider these five festive wines and tasty pairings shared by sommelier and lifestyle expert Sarah Tracey, which showcase a range of her favorite ALDI-exclusive choices for the holiday season. Find more seasonal entertaining ideas at

  1. Light and Sweet – With aromas and flavors of strawberries and cherries, the sweet finish of Arosa Sparkling Moscato Rosé pairs with soft cheeses like Emporium Selection Baking Brie with Cranberry Glaze and Specially Selected Belgian Cocoa Dusted Truffles.
  1. Crisp and Balanced – The Exquisite Collection Sauvignon Blanc is crisp and well-balanced. To complement the taste properly, try matching it with Emporium Selection Mini Goat Milk Brie or Moser Roth Orange & Almond Chocolate Bars.
  1. Rich and Full – For a bolder, more robust sip, consider Grande Alberone Rosso with flavors of cherry, blackberry and raisin. These notes make it ideal for aligning with stronger tastes like Emporium Selection Truffle Cheddar or Choceur Dark Chocolate Covered Cherries.
  1. Tropical and Toasty – Full-bodied, bright pear and tropical fruit flavors balance out buttery hints of toasty oak and subtle caramel highlights in William Wright Chardonnay. Pair it with sophisticated cheeses like Emporium Selection Champagne Cheddar for a complementary experience, and finish the taste with Choceur Dark Chocolate Coconut Covered Almonds.
  1. Lush and Silky – A medium-bodied wine like William Wright Reserve Pinot Noir, featuring cherry, blackberry and plum aromas with vanilla nuances, pairs well with flavorful cheeses. Try Emporium Selection artisan flavored cheese, like the variety “Got Tea Have It.” Choceur Dark Chocolate Covered Cranberries complement the chocolate pairing nicely.


A Comforting Casserole

Try this Rotisserie Chicken-Biscuit Casserole with just a handful of ingredients and less than 15 minutes of cook time…..

( Almost nothing says comfort food quite like a freshly baked casserole. Next time your family asks for a warm, comforting meal, try this Rotisserie Chicken-Biscuit Casserole with just a handful of ingredients and less than 15 minutes of cook time.

Find more comfort food recipes at

Watch video to see how to make this recipe!

Rotisserie Chicken-Biscuit Casserole

  • 1          whole rotisserie chicken
  • 8          refrigerated biscuits
  • 1          can (10 3/4 ounces) cream of mushroom soup
  • 1/2       cup milk
  • 1/4       cup sour cream
  • 2          cups frozen vegetables
  • 1/2       teaspoon dried basil
  • 1/8       teaspoon pepper
  1. Heat oven to 450° F.
  2. Remove meat from rotisserie chicken and shred; set aside. Discard bones.
  3. Cut biscuits into quarters; set aside.
  4. In saucepan, stir soup, milk, sour cream, chicken, vegetables, basil and pepper. Cook until boiling.
  5. Spoon chicken mixture into baking dish. Arrange quartered biscuits over filling.
  6. Bake 10-12 minutes, or until biscuits are golden brown.


Easy Breakfast Casserole

Watch video to see how to make this delicious recipe!

(Family Features) You’ve probably heard the saying, “breakfast is the most important meal of the day.” 

If the morning rush in your house means grabbing a toaster pastry or skipping breakfast entirely, it’s actually easier than you may think to refuel the body, energize the mind and spend some family time around the table.

Find more breakfast recipes at

Watch video to see how to make this delicious recipe!

Easy Breakfast Casserole

Recipe courtesy of Bob Evans

  • 1          pound Bob Evans Original Recipe Sausage Roll
  • 1          can (8 ounces) refrigerated crescent dinner rolls
  • 2          cups shredded mozzarella cheese
  • 4          eggs, beaten
  • 3/4       cup milk
  • 1/4       teaspoon salt
  • 1/8       teaspoon black pepper
  1. Heat oven to 425° F. In medium skillet over medium heat, crumble and cook sausage until browned. Drain.
  2. Line bottom of greased 13-by-9-inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese.
  3. In medium bowl, combine eggs, milk, salt and pepper until blended; pour over sausage.
  4. Bake 15 minutes, or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.


Chowline: How long is too long for holiday leftovers?

Many consumers do not practice safe leftover storage……

I typically make a large turkey (22 pounds) and plenty of trimmings because my family loves Thanksgiving leftovers. How many days after the holiday is the food safe to eat?

Wow, it sounds like your family really loves turkey, as do I! 

Many people often wonder how long it is safe to eat leftovers, not just during the holidays, but at any other time as well. The recommended refrigerated storage time for different foods can vary by food type, but in general, the refrigerated storage time is quite short, said Sanja Ilic, Food Safety State Specialist, Ohio State University Extension. OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences.

Credit: Getty Images

For instance, the U.S. Department of Agriculture recommends storing cooked turkey no longer than three to four days. These short-but-safe limits will also keep refrigerated foods from spoiling.

Many consumers, however, do not practice safe leftover storage. In a recent study by the USDA, one-third of participants said they’d eat leftovers longer than four days after cooking.

This is a problem because after four days of refrigeration, the risk of foodborne illness causing bacteria growing on those leftovers increases, Ilic said. 

“And because pathogen bacteria typically doesn’t change the taste, smell, or look of food, you can’t tell whether leftovers are safe to eat,” she said.

And, if you choose to store the leftover turkey in the freezer, you can feast on that turkey, well, forever. While the taste and texture of the frozen meat will decline after about four months, turkey that is correctly prepped for frozen storage is safe to eat indefinitely, says the Food Safety and Inspection Service of the USDA.

The federal agency recommends that you remove the turkey from the bone, slice it into smaller pieces, and store it in small containers if you plan to eat it within four days. If you want to store the turkey longer, you should pack it into freezer bags or other airtight containers and place it in the freezer.

For the other leftover foods, you should cover and wrap them in airtight packaging, or seal them in storage containers for storage in the refrigerator. This helps to keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator, the USDA says. Taking care to store leftovers correctly can help you avoid getting a bad case of foodborne illness.

“Remember that cooked foods have to be kept out of the temperature danger zone (40 to 135 degrees Fahrenheit)),” Ilic said. “Turkey, like other cooked foods, should be kept warm (135 degrees Fahrenheit.

“Turkey can only be at room temperature for two hours. After that, it should be refrigerated.” 

According to the Centers for Disease Control and Prevention, Clostridium perfringens is one of the bacteria that can grow in cooked foods that are left at room temperature for too long after cooking. It also produces toxins that cannot be inactivated by reheating the foods.

In fact, C. perfringens is the second most common bacteria that causes foodborne infections. As many as one million individuals are affected by C. perfringens each year, according to the CDC. Perfringens food poisoning symptoms include severe abdominal cramps and pain, diarrhea, and flatulence within six to 24 hours after eating foods that contain high numbers of bacterial cells.

Another interesting fact: C. perfringens outbreaks occur most often in November and December, with many of the outbreaks linked to turkey and roast beef, according to the CDC.

Here are some other tips from the USDA regarding leftovers:

  • Keep leftovers in a cooler with ice or frozen gel packs if the food is traveling home with a guest who lives more than two hours away.
  • Store stuffing separately from leftover turkey. Remove the stuffing from the turkey and refrigerate the stuffing and the meat separately.
  • When reheating cooked foods, be sure to use a food thermometer to make sure they have been heated to an internal temperature of 165 degrees Fahrenheit.

Lastly, while you think of clever ways to serve up those leftovers, (turkey pot pie, anyone?) remember to keep food safety in mind so that you, your family, and any guests who want to feast on Nanna’s special-recipe sweet potato casserole or other traditional holiday favorites, can do so safely.

Chow Line is a service of the College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, OSU Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line writer Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or

Show Your Heart Some Love

Consider walnuts, which are a heart-healthy food certified by the American Heart Association……

(Family Features) While heart disease is a leading cause of death for both men and women in the United States, many of the risk factors associated with the condition can be controlled with dietary and lifestyle changes. By centering your meals around better-for-you ingredients and recipes, you can show your heart some extra love.

Consider walnuts, which are a heart-healthy food certified by the American Heart Association. More than 25 years of research shows walnuts may play a key role in heart health. In fact, the U.S. Food and Drug Administration approved one of the first qualified health claims for a whole food, finding that eating 1 1/2 ounces of walnuts per day as part of a low-saturated fat and low-cholesterol diet while not increasing caloric intake may reduce the risk of coronary heart disease.

Additionally, walnuts are the only nut significantly high in omega-3s, with 2 1/2 grams of alpha-linolenic acid per ounce. Walnuts can add this essential nutrient to dishes like these American Heart Association Heart-Check Mark certified recipes for Greek Cucumber Walnut Bites and Banana Bread Overnight Oats.

Find more information and heart-healthy recipes at

Greek Cucumber Walnut Bites

Recipe courtesy of Beth Stark, RDN, LDN on behalf of the California Walnut Board
Prep time: 25 minutes
Servings: 6

  • 1/2       cup walnuts, chopped
  • 1          English cucumber, ends trimmed (about 14 ounces)
  • 1/2       cup roasted red pepper hummus
  • 1/2       cup reduced-fat crumbled feta cheese
  • 5          cherry tomatoes, quartered
  1. Heat oven to 350 F.
  2. On small baking sheet, arrange walnuts evenly. Bake 8 minutes, checking frequently, until toasted.
  3. Slice cucumber crosswise into 3/4-inch thick slices. Using small spoon, gently scoop out and discard center of each cucumber slice, leaving bottom and sides intact.
  4. In small bowl, stir 6 tablespoons chopped walnuts and hummus. Spoon walnut-hummus mixture into each cucumber slice and top with reserved chopped walnuts, feta cheese and quartered tomatoes.

Banana Bread Overnight Oats

Recipe courtesy of Crowded Kitchen on behalf of the California Walnut Board
Prep time: 15 minutes
Servings: 4

  • 3          ripe bananas, sliced
  • 2          cups old-fashioned oats
  • 1          tablespoon ground cinnamon
  • 1/2       teaspoon salt
  • 1          teaspoon vanilla
  • 3/4       cup chopped California walnuts, divided
  • 1          tablespoon maple syrup
  • 3          cups skim milk
  1. In large container with lid, add sliced bananas. Use potato masher or fork to mash bananas until smooth.
  2. Add oats, cinnamon, salt, vanilla, half the chopped walnuts, maple syrup and milk. Combine thoroughly and refrigerate overnight.
  3. To serve, divide among four canning jars or glass containers with lids. Top each with remaining walnuts before serving.

California Walnut Board

Bittersweet Farms Offers Festive Cookies with a Purpose

Bittersweet’s Culinary Program offers 12 different types of cookies…..

Whitehouse, OH…With the holidays right around the corner, the Culinary Program at Bittersweet Farms is accepting special orders for cookies and brownies! The Culinary Program at Bittersweet Farms provides meaningful paid employment opportunities for adults with autism. Your cookie purchase supports Bittersweet’s mission of positively impacting the lives of individuals with autism. Place your order today and serve delicious cookies with a purpose at your next holiday gathering!

Bittersweet’s Culinary Program offers 12 different types of cookies, including frosted sugar, monster, red velvet, chewy brownie, chocolate chip, vegan molasses, and gluten-free peanut butter s’more. Frosted sugar cookies are available in festive seasonal shapes, such as bells, Christmas trees, and candy canes. Cookies are sold in three-packs, six-packs, and by the dozen, with beautiful holiday trays available upon request. Prices vary by cookie variety. The program also sells salted caramel brownies, which are sold in single packs and four-packs.

Now is the time to place your holiday order! To place a cookie order, visit and click the cookie banner on the home page or call 419-875-6986, ext. 1214. Two weeks’ notice is required for cookie orders, or a $5 rush fee will be charged. The final date to pick-up holiday cookie orders is Monday, December 23rd. Thank you for supporting Bittersweet’s mission!

About Bittersweet, Inc.

For 36 years, Bittersweet, Inc. has been successfully serving adults and adolescents with Autism Spectrum Disorders across three locations in Ohio. The mission of Bittersweet, Inc. is to positively impact the lives of individuals with autism and those whose lives they touch.

Sweet, Savvy Ways to Simplify Holiday Cooking

Simplifying your recipes and the ingredients you’ll need is one of the easiest ways you can take pressure off your own shoulders as the festivities draw near…….

(Family Features) Most holiday feasts call for delicious dishes to please a crowd, but making preparation as simple as possible is as time-honored a tradition as the turkey itself. Simplifying your recipes and the ingredients you’ll need is one of the easiest ways you can take pressure off your own shoulders as the festivities draw near.

For example, this Sweet Tea Turkey Brine calls for just a handful of easy-to-find ingredients like Milo’s Famous Sweet Tea – available nationwide and fresh-brewed without any added preservatives or colors – for a tender centerpiece at your gathering. Follow it up with Sweet Pumpkin Bread for dessert that will truly wow your crowd while cutting down on prep time.

Find more holiday recipes and inspiration at

Sweet Tea Turkey Brine

Prep time: 20 minutes
Cook time: 15 minutes

  • 1          gallon Milo’s Famous Sweet Tea
  • 1          cup kosher salt
  • 3          large sweet onions, quartered
  • 4          lemons, sliced
  • 8          garlic cloves, peeled
  • 5          sprigs rosemary
  • 10        cups ice
  • whole turkey
  1. In large stockpot over medium-high heat, combine sweet tea and kosher salt; stir frequently until salt is dissolved. Add onions, lemons, garlic and rosemary. Remove from heat; let cool to room temperature.
  2. When broth mixture cools, pour into clean 5-gallon bucket. Stir in ice.
  3. Wash and dry turkey. Remove innards. Place turkey, cavity-side up, into brine to fill cavity. Cover and place bucket in refrigerator overnight.
  4. Remove turkey, carefully draining excess brine; pat dry. Discard excess brine.
  5. Cook turkey, as desired, reserving drippings for gravy.

Photo courtesy of Getty Images

Sweet Pumpkin Bread

Prep time: 15
Cook time: 55-60 minutes
Yield: 1 loaf

  • 1 2/3    cups all-purpose flour
  • 1 1/2    cups sugar
  • 1          teaspoon baking soda
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon salt
  • 1/2       teaspoon baking powder
  • 1/2       teaspoon ground nutmeg
  • 2          eggs
  • 1          cup canned pumpkin
  • 1/2       cup Milo’s Famous Sweet Tea
  • 1/2       cup pecans or walnuts (optional)
  1. Heat oven to 350° F.
  2. In large bowl, combine flour, sugar, baking soda, cinnamon, salt, baking powder and nutmeg. In small bowl, whisk eggs, pumpkin and sweet tea. Stir wet ingredients into dry ingredients until just moistened. Fold in nuts, if desired.
  3. Pour into greased 9-by-5-inch loaf pan. Bake 55-60 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack.

Photo courtesy of Getty Images (pumpkin bread)

Milo’s Sweet Tea

Custom Cut Specials Nov. 19 – 23

TODAY is Senior Tuesday – 10% OFF!!!

Senior Citizens Tuesdays
10% Off Any Purchase

From the farms to the freezers we’ll cut whatever you want!

It’s time to fill your freezer with LOCALLY raised GRAIN-fed beef & Pork!

Beef Side/ Quarters – $2.75# – includes processing

Hogs – Whole or 1/2 – $1.45# – includes processing

Call for details

All BEEF Freezer Bundles

All PORK Freezer Bundles

COMBO Beef + Pork Bundles

Your Choice CALL for INFO!!!

Our Hand Trimmed Ground Beef - $4.79#

USDA Choice Beef Chuck or English Roast – $5.49#
Beef Chuck Eye Steaks – $5.59#
Beef Brisket – $4.09#

Pork Butt Roast – $2.99#
Boneless Pork Chops – $3.99#
Pork Cutlets – $3.99#
Fresh Side Pork $4.99#

OUR Hickory Smoked Bacon – $5.99#

Smoked Ham Hocks – $1.99#

Keystone Canned
Beef & Pork – $7.99 / 28 oz. can
Chicken – $6.89 / 28 oz. can

Regular- BBG – Dippers

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EBT – Debit – Credit

A Chef’s Advice for Stress-Free Holiday Cooking

Practice the “mise en place” method – a French term alluding to having everything in place before cooking….

(Family Features) How many times have you heard someone say they’ve slaved away in the kitchen all day? Stress in the kitchen can easily arise for a variety of reasons, especially when you’re strapped for time and have a never-ending to-do list.

As a survivor of Gordon Ramsay’s MasterChef competition, Caitlin Meade – a top 4 finalist on season 8 – understands the pressure all too well. To decrease the stress and make your hosting experience more enjoyable, consider putting these tips from Chef Meade into practice.

Prep Before You Begin
Practice the “mise en place” method – a French term alluding to having everything in place before cooking. Measure ingredients, chop vegetables and prepare utensils to create a steady workflow.

Plan in Advance – Like a Chef
Prep the main dish the night before, have easy appetizers assembled ahead of guests’ arrival and outsource sides to family and friends.

Save Money by Getting Spicy
Before it’s time to cook, pre-make spices. Since many store-bought blends can be overpriced, this is a way to save both time and money while personalizing your own flavors.

Save Table Wine for Drinking & Use Cooking Wine
A secret ingredient and important pantry staple for Chef Meade, cooking wine is perfect for when she needs to make a pan sauce or add flavor. It’s even saved her from having to open a nice bottle of table wine, as most recipes call for less than a cup. An option like Holland House Cooking Wines delivers consistent, bold flavor while standing up to high temperatures. Available in Sherry, Marsala, Red and White, there are plenty of flavor-boosting options that will have your friends and family wondering what your secret ingredient is.

Create Your Own Stock
Many recipes call for chicken stock. One way to save money and time at the store is to create your own. Save any leftover poultry carcasses, wing tips, neck and bones. Add onion peels, celery tips, carrot tops and other vegetable scraps in the freezer. When you’re ready to make a batch, fill a large pot with the leftovers, cover with water, bring to a boil and simmer 1-2 hours for stock that can last up to one year.

For more stress-free holiday recipes, visit

Spinach Feta and Artichoke Dip

Recipe courtesy of Cate Meade
Prep time: 10 minutes
Cook time: 2 hours
Servings: 10-12

  •             Nonstick cooking spray
  • 3          cloves garlic, minced
  • 1          package (12 ounces) frozen spinach, thawed and excess liquid drained
  • 2          cans (14 ounces each) whole artichokes, drained and chopped
  • 1          can (8 ounces) sliced water chestnuts, drained and chopped
  • 1 1/4    cups low-fat mozzarella cheese
  • 3/4       cup feta cheese, crumbled, plus additional for garnish
  • 1 1/4    cups low-fat Greek yogurt
  • 1/4       teaspoon red pepper flakes (optional)
  • 1/2       cup Holland House White Cooking Wine
  • 1          package (8 ounces) reduced-fat cream cheese
  • Salt and pepper, to taste
  • Garnishes (optional): feta cheese, roasted red peppers
  1. Grease 6-8-quart slow cooker with nonstick cooking spray.
  2. In slow cooker, mix garlic, spinach, artichokes, water chestnuts, mozzarella, feta, yogurt and red pepper flakes.
  3. In a small saucepan over medium heat, simmer cooking wine 3 minutes. Stir in cream cheese and turn off heat.
  4. Transfer cream cheese and wine mixture to slow cooker; add salt and pepper, to taste, and stir to combine ingredients.
  5. Cook on low for two hours.
  6. Transfer to a serving bowl and garnish with feta and roasted red peppers, if desired.


White Hominy Chicken Chili

Recipe courtesy of Cate Meade
Prep time: 15 minutes
Cook time: 4 hours
Servings: 8

  • 2          tablespoons olive or avocado oil
  • 2          medium yellow onions, diced
  • 1 1/4    pounds boneless, skinless chicken breast
  • 1          packet of white chili seasoning
  • 1          cup Holland House White Cooking Wine
  • 1          jar (16 ounces) chunky salsa verde
  • 4          cups unsalted vegetable stock
  • 1          can (16 ounces) cannellini beans, drained and rinsed
  • 1          large poblano or green pepper, diced
  • 1          bag (10 ounces) frozen fire-roasted corn
  • 1          can (29 ounces) white hominy, drained and rinsed
  • 3          tablespoons cornmeal (optional)

Toppings recommendations: Lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips, jalapenos

  1. Turn slow cooker on low; add oil, onions and chicken. Distribute chili seasoning evenly over chicken and onions.
  2. Add cooking wine, salsa verde and chicken stock.
  3. Cover and cook 3 hours.
  4. Remove chicken and allow to rest, covered, for 15 minutes before shredding.
  5. Add beans, peppers, corn and hominy to slow cooker. For thicker consistency, add cornmeal, if desired. Cook on high 1 hour, stirring occasionally.
  6. Add shredded chicken back to slow cooker and serve with lime wedges, avocado, cilantro, sour cream, cheese, tortilla chips and jalapenos, if desired.

Holland House