Packer Party Food

The winter farm market is a great place to get all your ingredients for your Packer Party.

See the recipes below.

All your ingredients can be fresh and local.

Cheese (cow or goat milk) and sausage (beef, elk, bison)

Cheese and Salsa for nachos

Eggs for my husband’s favorite – Deviled eggs

Shaved ham and pickles for ham roll ups

Bacon and shrimp for Bacon wrapped shrimp

Meatballs and peach marmalade for glazed meatballs

Burgers from ground chuck, ground round, beef, bison or elk

Sub sandwiches with ham, roast beef, chicken, many cheeses, onion, pickles, and greens on great bread

Jerky (beef, elk or bison)

Ham snack sticks

And of course the ever popular brats

Venneford Farm Country Meats will have Pork Brats on special this weekend for $5.00 lb.

6 brats per pack.  Packs average 1.5 pounds.

Other brat flavors include:

Plain Beef

Beef Italian

Beef Polish

Beef Onion & Garlic

Beef Jalapeno & Cheddar

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 Cheeseburger Bread

 

How do you offer warm cheeseburgers at a potluck without a grill or skillet? Bake them in a loaf, of course! At the potluck, simply slice the loaf into individual servings for dipping in ketchup or mustard.

RECIPE INGREDIENTS:
	1 pound lean ground beef
	1/2 teaspoon salt
	1/4 teaspoon pepper
	1/4 cup olive oil
	1 small onion, chopped
	1 small garlic clove, minced
	1 (16-ounce) box hot-roll mix (we used Pillsbury)
	1 1/4 cups warm water
	10 slices cheese

1.      Heat the oven to 375° F. Brown the beef in a nonstick skillet over medium-high heat. Drain off the fat and stir in the salt and pepper. Transfer the beef to a bowl and set it aside.
2. Heat 1 tablespoon of the olive oil in the skillet and sauté the onion and garlic for about 1 1/2 minutes. Stir in the beef.
3. In a large bowl, combine the roll mix, water, and 2 tablespoons of the olive oil. Stir until the dough is formed. Turn it out onto a floured surface and knead it for 5 minutes. Line a 10- by 15-inch cookie sheet with parchment paper and lightly grease the paper. Place the dough on the sheet, cover it with a kitchen towel, and let it rest for 5 minutes.
4. Press the dough out to the edges of the cookie sheet and slice it lengthwise to create two 5- by 15-inch rectangles. Sprinkle the beef mixture over the two doughs and top it with the slices of cheese.
5. Fold over about 1 inch of the short ends, then roll up each rectangle the long way to create 2 loaves. Pinch the ends closed. Reposition the loaves so they're evenly spaced on the cookie sheet and brush the tops with the remaining olive oil. Bake for 20 minutes or until golden brown. Let the loaves cool for about 7 minutes before slicing. Makes 24 servings.

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Beef Taquitos

 

Like tacos, only neater to eat, taquitos have plenty of kid appeal. In Mexico, they're often deep-fried, but baking them works well too. It's easier and healthier, and the tortillas still turn golden brown and crispy around the edges. Served with salsa and sour cream, they make a quick and satisfying lunch or dinner.

RECIPE INGREDIENTS:
	1 tablespoon vegetable oil, plus more for brushing on the taquitos
	1 medium onion, finely chopped
	1 clove garlic, minced
	3/4 pound lean ground beef
	1 cup salsa, plus more for dipping
	2 teaspoons chili powder
	1/2 teaspoon salt
	1/4 teaspoon pepper
	10 (6-inch) flour tortillas
	1/2 cup shredded Cheddar or Monterey Jack
	Sour cream

1. Heat the oven to 400°. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook them for 3 minutes, stirring often. Add the beef and use a wooden spoon or a spatula to break it up while it cooks, until it is no longer red, about 3 minutes. Stir in 1/2 cup of the salsa, the chili powder, and the salt and pepper. Cook the mixture over low heat, stirring occasionally, for 10 minutes.
2. Place the tortillas on a plate and cover them with damp paper towels. Microwave them until warm and pliable, about 45 seconds. Top each tortilla with 1/4 cup of the beef mixture, spreading it to an inch from the edges. Sprinkle cheese evenly over the beef.
3. Roll up the tortillas and place them on a foil-lined baking sheet with the seam sides down. Brush the taquitos lightly with vegetable oil, then bake them until the filling is heated through and the tortillas are lightly browned, about 8 to 12 minutes. Serve them hot with sour cream and/or salsa. Serves 4 to 6.