Butcher Shop Specials @ NB Custom Cuts

Senior Citizens Tuesdays = 10% OFF Any Purchase – From the Farm to the Freezer we’ll cut whatever you want!

Come on out!!!

Senior Citizens Tuesdays
10% OFF Any Purchase

From the Farm to the Freezer we’ll cut whatever you want!

It’s time to FILL YOUR FREEZER
LOCALLY 
Raised & Grain Fed
BEEF and PORK

Beef sides or Quarters
$2.75 lb
(processing included)

Hogs – Whole or Half
$1.50 lb
(processing included)
((smoking is extra))

– CALL FOR DETAILS –
– 419-257-3529 –

Ground FRESH Daily!
85% Lean Ground Beef
$4.79#

Frozen Ground Beef Patties
85% LEAN
– Half-pounders
– Third-pounders
– Quarter-pounders
– 6 to 1 burgers – (perfect for the kids or DOUBLE BURGERS!)
$5.35#
———-
USDA Choice Boneless
English Chuck Roast – $5.49

Fresh-Cut Beef Stew Meat – $3.59#

Beef Cube Steaks – $4.99#

All Natural Keystone Canned Beef – $7.99 28 oz. can
———————–
Assorted Bone-In Chops – $2.29#

Boneless Pork Chops – $3.99#

Pork Cutlets – $3.99

All Natural Keystone Canned Pork – $7.99 28 oz. can
————-
Boneless Chicken Breasts – $2.89#

All Natural Keystone Canned Chicken – $6.89 28 oz. can

Macaroni & Potato Salad – $3.99#

Chicken Salad – $5.79#

Old Style Bologna
Regular – $5.49#
Garlic – $5.69#

Walnut Creek Deli Cheeses
Colby – Swiss – Pepper Jack – Co-Jack
$5.49

DEER PROCESSING
TAG & Deposit
Required!

We accept
Credit – Debit – EBT

Better-For-You-Baking

Watch this video for Double-Chocolate Olive Oil Cake with Salted Chocolate Caramel Icing……

A flavorful and versatile cooking oil, olive oil is trusted in many popular cooking methods, but it can also be added to baked goods, like this Double-Chocolate Olive Oil Cake with Salted Chocolate Caramel Icing, as a better-for-you ingredient. With strong flavors like chocolate, an olive oil such as Filippo Berio Extra Light Olive Oil lets the sweetness come through while also serving as a more nutritious option when compared to butter or margarine due to its high levels of mono-unsaturated fats.

Find this and other baking recipes that utilize olive oil at filippoberio.com.

SOURCE:
Filippo Berio

Coconut Custard Pie

Check out the video to see how this pie is made…….

There’s no better way to top off a scrumptious dinner than with a big slice of this yummy coconut custard pie. With a mild taste of coconut and the sweet taste of custard, you’ll be wanting to go back for seconds. If desired, top with toasted coconut or better yet, some whipped cream.  Find more dessert recipes at culinary.net.

Coconut Custard Pie

  • Pastry for single-crust pie (9 inches)
  • 1 cup sweetened shredded coconut, chopped
  • 3 eggs, beaten
  • 2-1/2 cups 2% milk
  • 2/3 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Toasted sweetened shredded coconut, optional
  1. Preheat oven to 450°. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake 10 minutes. Remove foil; bake 5 minutes longer. Sprinkle coconut over crust; set aside. Reduce oven setting to 350°.
  2. In a large bowl, combine the eggs, milk, sugar, flour, vanilla and salt. Pour over coconut; sprinkle with nutmeg.
  3. Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate leftovers.

Recipe adapted from Taste of Home

SOURCE:
Culinary.net

Burrito Bake

Watch video to see how easy this recipe is!…..

This hearty casserole is full of meat, onion and cheeses, sitting on top of a crescent roll dough crust.  Add even more flavor and top your casserole with olives, green onions, lettuce, tomatoes and jalapenos with a side of sour cream, chips and salsa.

Burrito Bake

  • 1 pound ground beef
  • 1 can (16oz) refried beans
  • 1/4 cup chopped onion
  • 1 envelope taco seasoning
  • 1 tube (8oz) refrigerated crescent rolls
  • 1 bag (8oz) shredded cheddar cheese
  • 1 bag (8oz) shredded part-skim mozzarella cheese
  • Optional toppings: chopped green pepper, shredded lettuce, chopped tomatoes and sliced ripe olives
  1. Preheat oven to 350°. In a large skillet, cook and crumble beef over medium heat until no longer pink; drain. Add beans, onion and taco seasoning.
  2. Unroll crescent roll dough. Press onto bottom and up the sides of a greased 13×9-in. baking dish; seal seams and perforations.
  3. Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, until golden brown, about 30 minutes. If desired, sprinkle with toppings.

Watch video to see how easy this recipe is!

Recipe adapted from Taste of Home.

SOURCE:
Culinary.net

Custom Cut Specials – Sept. 25

Deer Processing – Keystone Canned Meats – FREEZER Bundle time!

Come on out!!!

Senior Citizens Tuesdays
10% OFF Any Purchase

From the Farm to the Freezer we’ll cut whatever you want!

It’s time to FILL YOUR FREEZER with locally –Raised – Grain Fed –
BEEF and PORK

Beef sides or Quarters – $2.75#
(processing included)

Hogs – $1.50#
(processing included)
((smoking – stuffing is extra))

FREEZER BUNDLE – $199
Choose from
ALL Beef OR ALL Pork OR
1/2 & 1/2 COMBO
(cut & wrapped to your specifications!)

– CALL FOR DETAILS –
– 419-257-3529 –

Ground FRESH Daily!
85% Lean Ground Beef
$4.79#
———-
USDA Choice Boneless
English Chuck Roast – $4.79#

Beef Cube Steaks – $4.99#

Pork Cutlets – $3.99#

Assorted Bone-In Chops – $2.29#

Boneless Pork Chops – $3.99#

Keystone Canned Meats
BEEF  – – –  PORK  – – –  CHICKEN
$7.99#      $7.99#          $6.89#

Walnut Creek Deli Cheeses
Colby – Swiss – Pepper Jack – Co-Jack
$5.49

DEER PROCESSING
TAG & Deposit
Required!

We accept
Credit – Debit – EBT

Lemon Cream Puffs

Watch the video on how to make Lemon Cream Puffs…..

You don’t have to be a pastry chef to make these delicious little beauties.  With a hint of lemon, these light and fluffy puffs will be a hit at your next gathering.

Lemon Cream Puffs

  • 1/2 cup water
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 2   Eggs

LEMON FILLING:

  • 1 egg, beaten
  • 1/3 cup sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons butter, cubed
  • 1 cup heavy whipping cream
  • 2 teaspoons sugar
  • Powdered Sugar
  1. Preheat oven to 400°. In a large saucepan, bring water and butter to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth.
  2. Line baking sheet with parchment paper.  Brush water over parchment paper. Fill piping bags with pastry dough and pipe circle swirls 3 inches apart.
  3. Bake 30-35 minutes or until golden brown. Remove to wire racks.
  4. For filling, in a small heavy saucepan, combine beaten egg, sugar, lemon juice and butter. Slowly cook and stir over medium heat until mixture is thick enough to coat the back of a spoon. Transfer to a small bowl; refrigerate until partially set.  Whisk again to make sure ingredients are mixed well.
  5. In a large bowl, beat whipped cream and sugar until stiff peaks form; fold in lemon mixture.
  6. Fill pastry bag with lemon filling.  Split pastry puffs.  Pipe lemon filling onto pastry bottoms, replace pastry tops. Dust with powdered sugar.

Watch the video below on how to make Lemon Cream Puffs.

SOURCE:
Culinary.net

Custom Cut Specials – Sept. 18

Senior Citizens Tuesdays 10% OFF Any Purchase – From the farm to the freezer we’ll cut whatever you want!

Come on out!!!

Senior Citizens Tuesdays
10% OFF Any Purchase

– From the Farm to the Freezer
We’ll cut whatever you want!

Locally Raised – Grain Fed –
Freezer BEEF and PORK

Beef sides or Quarters – $2.75#
(price includes processing)

Hogs – $1.50#
(price includes processing)
((smoking – stuffing is extra))

Choose from
ALL Beef OR ALL Pork OR
1/2 & 1/2 COMBO)

– CALL FOR DETAILS –
– 419-257-3529 –

Ground FRESH Daily!
85% Lean Ground Beef
$4.79#

———-

Steak Bundle #1

Baker’s Dozen (13)
8 oz. CHOICE
NEW YORK STRIP

$69.00
———–

Grill Bundle

6 EACH of…
+ 8 oz. New York Strip
+ Bratwurst
+ Boneless Pork Chops
+ Leg Quarters
+ 1/3 pounder burger patties – 85% lean

All for ONLY $59.00
———-

Steak Bundle #2

Baker’s Dozen (13)
8 oz. Flat Iron Steaks

$49.00
SORRY – NO Substitutions!
———
Save $1 per # on ALL FREEZER STREAKS!
While They Last…
^^^^^^^^^^
Pork Steak – $2.79#

Assorted Bone-In Chops – $2.29#

Boneless Pork Chops – $3.99#

All Natural Chicken
Leg Quarters – 99¢
Boneless Breasts – $2.89#
########

Walnut Creek Deli Cheeses
Colby – Swiss – Pepper Jack – Co-Jack
$5.49

We accept
Credit – Debit – EBT

DEADLINE TODAY NB Chamber Golf Outing & Steak Dinner

Join us for an afternoon of fun!

You must contact NBACC TODAY (Monday, Sept. 17, by 5 pm) – CALL 419-581-9629 = LEAVE A MESSAGE – we will call you back!

Teams and sponsors welcome!

Join us for an afternoon of fun!

4 – person SCRAMBLE format!

FRIDAY, SEPTEMBER 21ST • 11:00 AM SHOTGUN START

CHAMBER OF COMMERCE
Golf Outing & Steak Dinner
32nd Annual North Baltimore Area

Join us for an afternoon of fun!

Birch Run Golf Club – North Baltimore

Cost of Admission: $250 per team

Lunch or Dinner only Option: $20.00 per person

REGISTRATION DUE BY SEPTEMBER 14TH

ENTRY FEE INCLUDES:
Green Fees
Power Cart
Skill / Luck Hole Prize
Lunch & Steak Dinner
Beverage Tickets
Door Prizes & Gift Bags

CASH PRIZES:
1st Place: $400
2nd Place: $250
3rd Place $100

NB Historical Center Bazaar is Saturday!

The society is located on North Main Street across from the public library with free parking and admission.

A Bazaar is being held at the North Baltimore Area Historical Society on Saturday, September 15th from 9-1.

It will be a good place to start some of your holiday shopping among a variety of local crafters and help support an area organization at the same time.

Some of the items available will be: Stained glass, baby blankets, Halloween & Christmas items, jams/jellies, pot holders, towels, painted gourds, scarves, hats, lots of miscellaneous, and baked goods.

The society is located on North Main Street across from the public library with free parking and admission.

What’s in the Can May Surprise You

Cooking with canned foods combines convenience and nutrition…..

 

(Family Features) Simple, convenient and versatile, canned foods provide an array of options for families looking to increase nutrition during mealtimes. However, some home chefs may not be aware of the benefits canned foods bring to the table.

Consider these common consumer misnomers cleared up by the Canned Food Alliance:

Myth: Canned foods don’t count toward dietary goals.
Fact: Canned foods provide important nutrients that deliver on the USDA’s Dietary Guidelines, as all forms of fruits, vegetables, beans, meats and seafood – whether fresh, frozen, canned or dried – are recommended to help ensure a proper balance of nutrients. In fact, according to a survey conducted by the Canned Food Alliance, 95 percent of health professionals surveyed agree that all forms of food, including canned, can help consumers meet the USDA’s MyPlate fruit and vegetable recommendations.

Myth: Canned foods aren’t as nutritious as fresh or frozen foods.
Fact: Research published in the “Journal of the Science of Food and Agriculture” shows canned foods can be as nutritious, and in some cases more nutritious, than fresh and frozen counterparts.

Myth: Canned foods are filled with preservatives.
Fact: Because canned foods have already been cooked, preservatives aren’t necessary to prevent spoilage. The canning process itself preserves the food.

Myth: Canned foods are highly processed.
Fact: Once canned fruits and vegetables are picked and packed near peak ripeness, they’re cooked quickly at high temperatures to lock in nutrients, similar to the home-canning process.

Myth: Canned foods are high in sodium.
Fact: Salt and sodium aren’t required for preservation of canned foods, and low- and no-sodium canned food options are available. Additionally, draining and rinsing canned foods can further reduce sodium by up to 41 percent.

Find more canned food facts and recipes at mealtime.org.

Chipotle Pumpkin Black Bean Chili

Recipe courtesy of the Canned Food Alliance
Prep time: 20 minutes
Cook time: 60-70 minutes
Servings: 4-6

  • 2          tablespoons vegetable oil
  • 1          onion, chopped
  • 1          rib celery, chopped
  • 2          jalapenos, seeded and chopped
  • 3          cloves garlic, minced
  • 1          teaspoon ground cumin
  • 1          teaspoon dried oregano
  • 1/4       teaspoon ground pepper
  • 2          tablespoons tomato paste
  • 1          can (28 ounces) no-salt added canned diced tomatoes
  • 1          cup canned pureed pumpkin
  • 1          cup no-salt-added canned chicken broth
  • 1          can no-salt-added canned black beans, drained and rinsed
  • 1          can (12 1/2 ounces) no-salt-added chicken, drained
  • 1          chipotle in adobo sauce, finely chopped
  • 1          teaspoon brown sugar
  • salt, to taste
  • 2          green onions, finely chopped
  • lime wedges, for serving
  1. In Dutch oven or large saucepan over medium heat, heat oil. Add onions, celery, jalapenos, garlic, cumin, oregano and pepper. Cook, stirring, 5-8 minutes, or until vegetables soften. Add tomato paste and cook 2 minutes.
  2. Add tomatoes, pumpkin puree, chicken broth, black beans, chicken, chipotles and brown sugar. Bring to boil. Reduce heat to low. Simmer, stirring occasionally, 1 hour, or until chili thickens. Add salt, to taste.
  3. Garnish with green onions and serve with lime wedges.

Tip: Add preferred canned beans, such as white kidney beans, pinto or Romano beans, in place of or in addition to black beans.

Nutritional information per serving: 240 calories; 6 g fat; 35 mg cholesterol; 210 mg sodium; 29 g carbohydrates; 8 g fiber; 8 g sugar; 18 g protein; 7,390 IU vitamin A; 35 mg vitamin C; 98 mg calcium; 3.2 mg iron.

SOURCE:
Canned Food Alliance