New Items, Recipes & Specials

Ingredients:
3 to 5 pounds of bone-in OR boneless pork shoulder
1 bottle Dale’s Steak Seasoning (Marinade)
Water
Buns

Toppings for Pulled Pork Sandwiches
Mustards
BBQ Sauces
Cheese Slices: American, Cheddar, Provolone, Colby Jack
Cole Slaw or Shredded Raw Cabbage
Dill Pickles on the side

Directions:
Put pork shoulder in large slow cooker, fat side up.
Pour ½ to the full bottle of Dale’s Marinade over the pork shoulder; pour equal amount of water into slow cooker.
The pork shoulder can cook over night or all day on low for 10 hours if your slow cooker converts to warm after 10 hours.  Or cook on high for 5 to 6 hours.  Either way, if you used a bone-in pork shoulder, the bone should pull right out with no resistance.  If you used a boneless pork shoulder, take a fork and twist the meat – it should shred instantly – again, no resistance.
Remove the bone and all of the fat that you can.  After removing the fat, shred the pork into the liquid.  Leave on warm for about an hour so that the inside portions of the pork shoulder gets some of the seasoning into it.
Using a slotted spoon, move the shredded pork shoulder to a plate or bowl – discard the remaining marinade and grease and any remaining fat.  Wipe out the slow cooker and return the pulled pork to it to stay warm.  If you want the pulled pork to be more moist, then reserve some of the marinade liquid mixture (without the grease) to pour over it when returned to the slow cooker.
Serve on warmed or toasted buns with assorted condiments (mustards, BBQ sauces) and cheeses (American slices, cheddar slices, provolone slices), Cole Slaw or shredded raw cabbage with dill pickles on the side.

Ingredients:
8 oz bulk mild breakfast sausage
½ cup canned diced tomatoes with green chillies
6 corn tortillas (6 inches)
½ cup shredded Monterey Jack cheese
¼ cup shredded pepper jack cheese
2 green onions, chopped
6 large eggs
¾ cup  2% or fat free milk
¾ teaspoon paprika
¼ teaspoon ground cumin
Salsa, optional
Sour Cream, optional
Additional chopped green onions for garnish, optional

Directions:
Preheat oven to 350 degrees F.  In a large skillet, cook and crumble sausage over medium heat, 4-6 minutes.  Drain off grease.  Stir in tomatoes.
Coat a 9 inch pie plate with cooking spray; Line pie plate with tortillas.  Sprinkle with half of each of the following: sausage mixture, cheeses and green onions.  Repeat layers.
In a bowl whisk together eggs, milk, paprika and cumin; pour slowly over layers.
Bake, uncovered until set, 25-30 minutes.  Let stand 10 minutes.  Cut into wedges.
If desired, serve with remaining toppings and garnish.
Serves 6
Prep time 25 minutes
Bake time 25 minutes
Stand time 10 minutes

Ingredients:
½ cup uncooked wild rice
1 ½ cups water
8 oz sliced Brandon’s Smoked Traditional Andouille Sausage
1/3 cup all-purpose flour
32 oz reduced sodium chicken broth
2 tablespoons butter
1 large onion, chopped
½ pound sliced fresh mushrooms
1 cup whole milk
¼ teaspoon ground black pepper

Directions:
In a small saucepan, combine wild rice and water; bring to a boil.  Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
In a large saucepan, cook and stir sausage over medium heat until lightly browned (sausage is already cooked), 3-4 minutes.  Remove from pan.
Mix flour and ½ cup broth until smooth.  In same pan, heat butter over medium heat; sauté the onion and mushrooms until tender, 4-5 minutes.  Add remaining broth; gradually stir in flour mixture.  Bring mixture to a boil; cook and stir until slightly thickened, 2-3 minutes.  Add the milk, pepper, rice and sausage; heat through, stirring occasionally.
Serves 8 (2 quarts)
Prep time 10 minutes
Cook time 1 hour