Who Has the Meat??? NB Custom Cut!!!

Our GARLIC Bologna actually has GARLIC in it!!! WOW!!!

Senior Citizens Tuesdays
10% OFF ANY Purchase!

From the Farms to YOUR Freezers
We’ll Cut Whatever YOU Want
FRESH!!!


OUR HAND-TRIMMED Ground Beef
$4.79


USDA Choice English Roasts – $5.49#

Beef Chuck-Eye Steaks – $5.59#

Beef Short Ribs – $7.49
Beef Brisket – $4.09

Porterhouse – $11.99#
T-Bone – $10.99#
Ribeyes – 12.99#


Boneless Pork Chops – $3.99#
Pork Cube Steak – $3.99#
Western Style Spare Ribs – $3.39#
Pork Butt Roast  $2.99#
Assorted Bone-In Pork Chops – $2.89#


Extra Meaty Smoked Ham Hocks – $1.99#
Our Own Hickory Smoked Bacon – $5.99#


Fresh Side Pork – $4.99#


Deli Cheeses
Swiss – Pepper Jack – Colby – Co-Jack
$5.49#

Keystone Canned Beef & Pork
$7.99 per 28 oz. can

Keystone Canned Chicken
$6.89 per 28 oz. can.


We Accept
Credit – Debit – EBT

 

Chowline: Pawpaws making a comeback in Ohio, other markets

Pawpaws can be eaten by slicing the fruit open and removing the large, oval-shaped black seeds…..

What is a pawpaw, and is it healthy for you?

The pawpaw is the largest edible fruit that is native to the United States, grown indigenous in some 26 states nationwide including Ohio. The majority of pawpaws are grown from the Great Lakes to the Florida Panhandle, with mid-Atlantic and Midwestern states being the primary growing region. Grown on trees, pawpaws ripen in the fall and are generally harvested from late August to mid-October.

Not to be confused with papayas, the skin color of ripe pawpaws can range from green to brown or black on the outside and is yellow on the inside, with a ripe pawpaw about the size of a large potato. The meat of the fruit, which is soft and mushy like an avocado, has been described as tasting a little like a rich, custardy tropical blend of banana, mango, and pineapple, according to Brad Bergefurd, a horticulture specialist with Ohio State University Extension. 

OSU Extension is the outreach arm of The Ohio State University College of Food, Agricultural, and Environmental Sciences, (CFAES).

Pawpaws are a very healthy option, as they are naturally high in vitamins C and B-6, and are great sources of magnesium, iron, copper, and manganese. They’re also are a good source of potassium, and they contain significant amounts of riboflavin, niacin, calcium, phosphorus, and zinc.

Although pawpaws are native to Ohio and were once a key part of the diet of Native Americans, now they’re not typically found in grocery stores. But the fruit is gaining in popularity as part of the healthy food movement and can sometimes be found at farmers markets. Pawpaws can be cultivated and can also be found growing wild in pawpaw patches in woodlands across Ohio and other states.

Because of the resurgence in consumer interest in pawpaws, CFAES researchers including Bergefurd see pawpaw’s potential as a crop for Ohio farmers and have established research studies to help proliferate the fruit into more consumer markets. 

Those studies include, the Marketing and Orchard Resource Efficiency (MORE) Ohio Pawpaw, which began in 2016 and is offering farmers and nurseries the know-how to establish productive pawpaw orchards and find markets for their fruit; and the Improved Pawpaw Cultural and Post-harvest Practices Enhancing Orchard Establishment, Productivity, Fruit Quality and Marketability study. 

“Though the demand for fresh and processed pawpaw is strong, the supply is limited in Ohio because prospective growers don’t know enough about either growing or selling the product to invest in trying,” Bergefurd said in recent CFAES story. “We want to provide unbiased research-based information so farmers can make the best management decisions and maybe cash in on this crop.

“Right now, the market is there. As long as the farmer does a good job in establishing markets, the potential is there.” 

Pawpaws can be eaten by slicing the fruit open and removing the large, oval-shaped black seeds. They can also be made into breads, pies, cakes, cookies, muffins, puddings, jam, butter, salsa, ice cream, and for a growing list of microbrewers, into craft beers.

Chow Line is a service of The Ohio State University College of Food, Agricultural, and Environmental Sciences and its outreach and research arms, Ohio State University Extension and the Ohio Agricultural Research and Development Center. Send questions to Chow Line, c/o Tracy Turner, 364 W. Lane Ave., Suite B120, Columbus, OH 43201, or turner.490@osu.edu.

A DIY Halloween Creation

Carve out some quality time to make memories during the eeriest time of the year with this Scary Sweet Cemetery….

(Family Features) When it comes to family fun, it’s hard to beat Halloween, and with all the candy flying around, it’s an opportunity to add something nutritious and delicious to festive celebrations.   

Chocolate milk can provide the best of both worlds. It satisfies kids’ sweet tooth while providing all the nutrients of classic white milk, like calcium, vitamin D and high-quality protein to help keep little skeletons strong, making it a Halloween hit for kids and parents alike.

Carve out some quality time to make memories during the eeriest time of the year with this Scary Sweet Cemetery – including chocolate pudding, gummy worms and sandwich cookies – to get kids cooking and crafting, all while nourishing their bodies and bones with nutritious chocolate milk.

Visit MilkLife.com for more kid-friendly, DIY Halloween treats.

Scary Sweet Cemetery

Recipe courtesy of MilkPEP
Servings: 6

Pudding:

  • 2          tablespoons unsweetened cocoa powder
  • 2          tablespoons cornstarch
  • 2          cups cold chocolate milk
  • 1          pinch salt
  • 1          large egg
  • 4          ounces chopped semisweet chocolate (about 3/4 cup)
  • 10        ounces chocolate vanilla sandwich cookies (about 20 cookies)
  • 12        gummy worms
  1. In large saucepan over high heat, stir cocoa powder, cornstarch, chocolate milk and salt to incorporate dry ingredients into milk. Cook until mixture starts to boil then reduce heat to simmer until mixture starts to thicken, about 3-5 minutes.
  2. In large bowl, using whisk, beat egg, slowly drizzling hot chocolate mixture into bowl, whisking continuously. Fold in chopped chocolate and stir until chocolate has completely melted.
  3. Pour pudding mixture into glass baking dish. Place piece of parchment paper on top of surface of pudding. Chill in refrigerator 3 hours, or overnight.
  4. To prepare “dirt,” place chocolate vanilla sandwich cookies in large re-sealable bag. Using rolling pin, crush cookies into crumbs. 
  5. When ready to serve, sprinkle cookie crumbs over pudding and place gummy worms on cookie crumb layer, making sure to “bury” parts of gummy worm ends as if worms are coming out of dirt.

Nutritional information per serving: 460 calories; 18 g fat; 8 g saturated fat; 35 mg cholesterol; 6 g protein; 75 g carbohydrates; 4 g fiber; 250 mg sodium; 104 mg calcium. Nutrition figures based on using low-fat chocolate milk.

SOURCE:
MilkPEP

A Creative Twist on Halloween Carvings

This year, consider carving your spooky masterpiece into a watermelon instead….

(Family Features) When it comes to Halloween, carving the same pumpkin designs each year can become routine. This year, save a pumpkin and carve your spooky masterpiece into a watermelon instead.

Nutrient-rich watermelon can be a healthy alternative to other sweet treats full of added sugar during Halloween festivities as it’s a source of vitamins A and C as well as the antioxidant lycopene and the amino acid citrulline.

Because they are made up of 92% water, watermelons can be an effective way to stay hydrated during trick-or-treating, and creations like a Mummy or Jack O’Melon can help satisfy sweet cravings while keeping friends and family members frightfully delighted.

To get started, consider these carving tips and tricks:

  • To make cutting and slicing easier, the watermelon should be at room temperate when carving.
  • Cut a small, thin, flat piece from the bottom of the watermelon to provide a stable base for carving.
  • Draw the design on the watermelon rind with a dry-erase marker before cutting. If you make a mistake, this can make it easier to wipe off.
  • Use a sharp knife with a pointed tip for easier, cleaner cuts. Consider a paring knife with a smaller tip for ease of detail.
  • Blend scraps of watermelon that are too messy for dicing or slicing to create an easy juice.

For more watermelon carving ideas, visit watermelon.org.

Mummy

Supplies and Tools:

  • Watermelon
  • Cutting board
  • Kitchen knife
  • Dry-erase marker
  • Paring knife
  • Melon baller
  • Scoop
  • Vegetable peeler
  • Cheesecloth or gauze
  • Straight pin (optional)
  • Battery-operated candle or light
  • Small bowl
  • Blueberries or bloody candy eyes
  • Toothpicks, pins or glue
  1. Wash watermelon under cool running water and pat dry.
  2. On cutting board, place watermelon on its side and use kitchen knife to cut off 1/4-1/2-inch of rind from bottom to provide sturdy base, being careful not to cut too deep into white part of rind. Cut 1-2 inches from stem end to create opening for bowl to be added.
  3. Using dry-erase marker, draw eyes, nose and mouth, along with wavy slits around carving. Use paring knife to cut them out, being sure to cut through to red flesh to let more light flow through.
  4. Use melon baller to hollow out inside of watermelon. Reserve watermelon balls. Use scoop to remove remaining watermelon.
  5. Using vegetable peeler, remove green skin off outside of watermelon, similar to peeling cucumber.
  6. Wrap thin strips cheesecloth or gauze around mummy carving and secure with straight pin, if needed.
  7. Place battery-operated candle or light inside carving and fit small bowl into top of carving. Trim away excess rind to make bowl fit securely.
  8. Fill bowl with melon balls. Attach candy eyes or blueberries using a toothpicks, pins or glue.

Jack O’Melon

Supplies and Tools:

  • Knife
  • Round watermelon
  • Melon baller
  • Dry-erase marker
  • Toothpicks (optional)
  • Battery-operated light
  1. Using knife, cut thin slice from bottom of watermelon to provide stable base.
  2. Cut circular piece of rind from top of watermelon big enough to reach into and remove flesh. Carefully remove top section and reserve for use as “lid.”
  3. Remove flesh from inside watermelon using melon baller, reserving melon balls for snacking. Hollow out remaining watermelon flesh and use blender to juice scraps and excess juice.
  4. Using dry-erase marker, draw outlines of eyes, nose, mouth, hair, ears and other features on side of watermelon. If mistake is made with marker, wipe off using paper towel to start over. Following outlines, carve features into watermelon and remove excess rind.
  5. Safe, battery-operated light can be firmly placed inside watermelon to provide haunting glow.
  6. Place circular piece of rind back on top of watermelon.

SOURCE:
National Watermelon Promotion Board

NB Custom Cut Specials Oct. 8 – 12

Senior Citizen TUESDAY – 10% OFF!

Senior Citizens Tuesdays
10% OFF ANY Purchase!

From the Farms to YOUR Freezers
We’ll Cut Whatever YOU Want
FRESH!!!


OUR HAND-TRIMMED Ground Beef
$4.79


USDA Choice English Roasts – $5.49#

Beef Cube Steaks – $.499#
Beef Brisket – $4.09#
Beef Cube Steaks – $5.59#


Boneless Pork Chops – $3.99#
Pork Cube Steak – $3.99#
Western Style Spare Ribs – $3.39#
Pork Steak – $2.79#
Pork Butt Roast  $2.99#
Assorted Bone-In Pork Chops – $2.89#


 

Boneless Chicken Breasts – $2.89#



Extra Meaty Smoked Ham Hocks – $1.99#
Our Own Hickory Smoked Bacon – $5.99#


1# package of Whole Hog Sausage
Plain – Mild – Southern – Salt + Pepper


Fresh Side Pork – $4.99#


Deli Cheeses
Swiss – Pepper Jack – Colby – Co-Jack
$5.49#


Tasty Taters Potato Chips
Regular – BBQ – Dippers
$4.00


We Accept
Credit – Debit – EBT

 

10 Tips to Recognize Ripe Fruits

Understanding how and when to buy at the peak of ripeness (or just before, in some cases) can help you avoid food waste……….

(Culinary.net) Keeping fresh fruit around the house provides a healthier alternative when your sweet tooth comes calling. Understanding how and when to buy at the peak of ripeness (or just before, in some cases) can help you avoid food waste while keeping your doctor happy.

Photo courtesy of Getty Images

Consider these simple tips for recognizing ripe fruits:

  • Strawberries: Check the area at the top of the berry near the stem and leaves. A ripe strawberry is fully red; green or white near the top means the fruit is underripe.
  • Watermelon: The “field spot,” or the area where the melon sat on the ground, should be yellow, and a tap on the rind should produce a hollow sound.
  • Cherries: Flesh should appear dark with a crimson color and feel firm.
  • Blueberries: Similar to cherries, color should deepen to dark blue. A reddish or pink color may be visible in unripe berries.
  • Blackberries: Look for a smooth texture without any red appearance. Because blackberries don’t ripen after being picked, they tend to spoil quickly.
  • Cantaloupe: You should detect a sweet smell, and the melon should feel heavy upon lifting.
  • Peaches: A sweet, fragrant odor should be apparent. Skin should feel tender but not soft.
  • Pineapple: Smell is again an important factor for pineapple – a sweet scent shows it’s ready, but a vinegary one likely means it’s overripe.
  • Raspberries: Generally follow the same rules as blackberries. Best eaten within a couple days of purchase, a bright red color represents ripe berries.
  • Bananas: A ripe banana features a peel lightly spotted without significant bruising. Your best bet may be to purchase bananas still slightly green and allow them to ripen at home.

Find more food tips, tricks, recipes and videos at Culinary.net.

SOURCE:
Culinary.net

Help Wanted – Route Driver NB Area

Part-time (25 hour per week) position based at our North Baltimore site.

Position Posting

Route Driver South/North Baltimore

Part-time (25 hour per week) position based at our North Baltimore site. Examples of duties include: Packaging, prep and delivery of home-delivered and congregate meals, and maintaining cleanliness of vehicle and facility. Must be able to lift a minimum of 50 pounds consistently. Requires lifting, bending, stooping, reaching and standing for extended periods of time, and carrying hot pans/trays of food. 

Qualifications:  Candidates must have a high school diploma or GED equivalent, a proven record of working harmoniously with older adults as well as colleagues, be eligible for bonding and insurable under agency policy, possess a valid Ohio driver’s license with proof of auto coverage (state minimum), must have a minimum of 5 years driving experience and a demonstrated ability to operate large vehicles (CDL not required).  Successful candidate must successfully complete BMV and BCII background checks.

Applications available at WCCOA, 305 N. Main Street, Bowling Green, Ohio.  Downloadable format available at www.wccoa.net   Completed applications can be directed to the Manager of Human Resources.  Applications will continue to be accepted until the position is filled. 

The Wood County Committee on Aging, a non-profit organization, is an Equal Opportunity Employer

Ethnic Dishes to Celebrate Diversity

I recently enjoyed a Cuban Sandwich for lunch, while JP and I were visiting our favorite area Up North (near the 45th Parallel). Although I ordered mine off the menu at Short’s Brewing Co. Pub/Deli,(Bellaire, MI)  it would be easy to make the recipe  included here at home…….

I recently enjoyed a Cuban Sandwich for lunch, while JP and I were visiting our favorite area Up North (near the 45th Parallel). Although I ordered mine off the menu at Short’s Brewing Co. Pub/Deli,(Bellaire, MI)  it would be easy to make the recipe  included here at home. 

(Family Features) Incorporating the tastes and traditions of Hispanic-style cuisine into at-home meals is as simple as choosing your favorites, preparing with quality, authentic ingredients and watching your family devour them.

If you’re looking to elevate your dishes with new flavors, Hispanic Heritage Month is a perfect time to experiment with recipes celebrating and inspired by classics, like Cuban Sandwiches or creamy Rajas con Crema. Made with dairy products from California, the nation’s leading producer of Hispanic-style cheeses and crema, these easy-to-make meals provide loved ones with a cultural dinner experience.

Visit realcaliforniamilk.com for more ways to add ethnic inspiration to your family meals and to find a variety of products with the Real California Milk seal at a supermarket near you.

Cuban Sandwiches

Prep time: 30 minutes
Cook time: 25 minutes
Servings: 4

  • 4          teaspoons Real California butter, softened, divided
  • 4          telera breads or French rolls, split
  • 8          teaspoons mustard
  • 24        thin slices smoked ham
  • 3          large dill pickles, thinly sliced
  • 1 1/2    pounds roast pork, sliced
  • 4          slices (6 ounces) Real California Hispanic-Style Manchego cheese
  1. Spread 1/2 teaspoon butter on outside of bottom halves of each roll, arranging buttered side down on work surface. Top each with mustard, ham, pickles, pork and one slice cheese. Spread 1/2 teaspoon butter on outside of top halves of rolls and arrange buttered side up on top of sandwiches.
  2. Heat skillet over medium-low heat. One or two at a time, place sandwiches in skillet, place heavy skillet on top and cook until browned, about 3 minutes per side. Wipe out skillet as necessary.
  3. Cut each sandwich in half and serve.

Note: Panini maker can be used to cook sandwiches.

Rajas con Crema

Prep time: 15 minutes
Cook time: 1 hour, 15 minutes
Servings: 4-6

  • 5          poblano or pasilla peppers
  • 1/4       cup, plus 1 tablespoon, vegetable oil, divided
  • 2          cups thinly sliced white onion
  • 1/2       teaspoon salt, to taste, plus additional (optional)
  • 1          cup Real California Mexican crema agria or sour cream
  • 1          cup white corn (fresh, frozen or canned and drained)
  • 1/2       cup chicken or vegetable broth
  • 3          cups shredded Real California Oaxaca cheese
  • corn tortillas
  1. Rub peppers with 1 tablespoon oil. In medium saucepan, cook peppers, turning occasionally, until well charred, 12-15 minutes. Transfer to bowl, cover and set aside until cool enough to handle, about 10 minutes.
  2. Rub charred skin from peppers. Remove stems and seeds. Cut peppers into 1/4-inch strips. Set aside.
  3. In large saucepan over medium heat, warm remaining oil. Add onion and cook, stirring occasionally, until tender, 5-6 minutes. Add peppers and 1/2 teaspoon salt; cook, stirring occasionally, until peppers and onion are tender, 5-6 minutes. Add crema, corn and broth; bring to simmer. Reduce heat to maintain simmer and cook, stirring occasionally, until liquid is thickened and saucy, about 20 minutes.
  4. Add cheese, stirring until melted, and additional salt, to taste, if desired. Serve with tortillas.

Substitution: Canned roasted poblano strips (2 3/4 cups, drained) can be used in place of fresh peppers.

SOURCE:
Real California Milk

A Hearty Breakfast to Start Your Day

Watch the video to see how to make this classic recipe!…..

(Culinary.net) For a simple yet satisfying breakfast idea, try this easy and delicious recipe for Cheesy Hash Browns.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Cheesy Hash Browns

  • 2          teaspoons canola oil
  • 1          onion, chopped
  • 1          bell pepper, chopped
  • 1          pound frozen hash browns, thawed
  • 1/2       teaspoon salt
  • 1/2       teaspoon pepper
  • 4          ounces ham, diced
  • 5          cheese slices
  • 2          garlic cloves, minced
  1. In skillet, heat oil. Add onion; cook 5-7 minutes. Add bell pepper and garlic; cook 3-5 minutes. Add hash browns, salt, pepper and ham; cook 18-20 minutes until golden brown, stirring occasionally.
  2. Top with cheese slices; cook until melted. Stir into hash brown mixture.

SOURCE:
Culinary.net

A Berry Balanced Breakfast

Watch video to see how to make this recipe!…

(Culinary.net) Add fruit to your breakfast with this take on French toast, which includes a mixture of berries, bananas and vanilla yogurt wrapped in tortillas and topped with a dusting of powdered sugar.

Find more breakfast recipes at Culinary.net.

Watch video to see how to make this recipe!

Fruity Yogurt French Toast Wraps

  • 1          cup blueberries
  • 1          cup strawberries, sliced, plus additional for garnish (optional)
  • 1          cup bananas, sliced
  • 1          cup vanilla yogurt
  • 1/4       cup granola
  • 1          egg
  • 1/4       cup milk
  • 1          teaspoon ground cinnamon
  • 1/2       teaspoon ground nutmeg
  • 6-8       tortillas
  • 2          teaspoons butter
  • 4-6       teaspoons powdered sugar, for garnish (optional)
  1. In medium bowl, combine blueberries, strawberries, bananas, yogurt and granola. Mix well and set aside.
  2. Using pie plate, crack egg and whisk. Add milk, cinnamon and nutmeg; whisk until combined.
  3. Coat both sides of tortillas in egg mixture.
  4. In skillet, melt butter. Place coated tortillas one at a time in pan and cook 2-3 minutes on each side until golden brown. Move to plate.
  5. Spoon yogurt mixture into center of tortillas. Fold edges over to form wraps.
  6. Dust each with powdered sugar and top with additional strawberry slices, if desired.

SOURCE:
Culinary.net

FREE Monthly Community Dinner at St. Luke’s

TODAY (9/29)Everyone is welcome to join in for good food and fellowship.

A NEW HAPPENING AT ST. LUKE’S CHURCH –

Beginning September 29, St. Luke’s (North 2nd Street) will be hosting FREE Church & Community Dinners!

Serving will be from 5 – 7 pm, on the last Sunday of each month. 

Everyone is welcome to join us for good food and fellowship.

Get Back into the Swing of Dinnertime

Consider these quick, flavor-filled recipes….

(Family Features) After juggling work, school, extracurricular activities, homework and preparing dinner, getting back into a weeknight routine may feel impossible.

With Smithfield Marinated Fresh Pork in your fridge, you can cut down on meal prep and add quality time back into your day. Perfectly seasoned with ingredients like Applewood Smoked Bacon and Steakhouse seasonings,  just saute or roast and you can have a delicious meal ready in 30 minutes or less any night of the week.

Consider these quick, flavor-filled recipes for Smoked Bacon Pork Alfredo and Arugula Salad with Steakhouse Pork Tenderloin that everyone will enjoy.

Find more time-saving meal ideas at SmithfieldRealFlavorRealFast.com.

Smoked Bacon Pork Alfredo

Prep time: 8 minutes
Cook time: 22 minutes
Servings: 6-8

  • 1          Smithfield Applewood Smoked Bacon Topped Pork Loin Filet
  • 3          tablespoons olive oil, divided
  • 1          pound dry penne pasta
  • 1          package (8 ounces) sliced fresh mushrooms
  • salt, to taste, divided
  • 2          jars (15 ounces each) Alfredo sauce
  • pepper, to taste
  • 1/4       cup finely chopped green onion
  • grated Parmesan cheese (optional)
  1. Cut pork loin filet into 1/2-inch thick slices then into 1/4-inch wide strips. Bacon will fall off, but reserve for later.
  2. Working in two batches, in large skillet over medium-high heat, heat 1 tablespoon oil. Stir fry half the pork and bacon pieces 7-8 minutes until well browned. Set aside on separate plate; repeat with 1 tablespoon oil and remaining pork and bacon.
  3. Cook pasta according to package directions.
  4. In skillet over medium-high heat, heat remaining oil; add mushrooms and sprinkle lightly with salt, to taste. Cook 3 minutes, or until tender, stirring occasionally.
  5. Drain pasta and return to pot; stir in pork and bacon, mushrooms and Alfredo sauce. Stir over medium heat, about 4 minutes, until heated through. Season with salt and pepper, to taste.
  6. Sprinkle with green onions and Parmesan cheese, if desired.

 

Arugula Salad with Steakhouse Pork Tenderloin

Prep time: 15 minutes
Cook time: 6 minutes
Servings: 4

  • 1             Smithfield Steakhouse Seasoned Pork Tenderloin, cut into 1/2-inch slices
  • 1             sprig fresh rosemary, leaves removed from stem and chopped
  • 2             tablespoons olive oil
  • 6             cups arugula or fresh spinach, washed
  • 1             small sweet onion, thinly sliced
  • 1             Fuji or other sweet red apple, cored and thinly sliced into half moons
  • salt (optional)
  • pepper (optional)
  • blue cheese salad dressing
  1. Season pork medallions with chopped rosemary. In skillet over medium heat, heat oil until hot. 
  2. In skillet, cook meat 3-4 minutes per side until medallions are browned and internal temperature reaches 145 F. Remove pork from pan and let stand 3 minutes.
  3. In bowl, toss arugula, onion and apples; season with salt and pepper, if desired. Divide salad into four portions and arrange pork on top of greens. Serve with blue cheese dressing.

SOURCE:
Smithfield