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Oven-Fried Parmesan Chicken

 

1 stick butter, melted

1 C. Bread crumbs

6 T. Parmesan cheese

6 T. Cornmeal

3/4 t. Garlic salt

3/4 t. salt

1 1/2 t. Oregano

 

Dip chicken pieces in melted butter and then crumb mixture.  Place on greased baking sheet and bake until tender.

The Best Breakfast Sandwiches

Biscuits: makes 10
2 C. flour
1/2 T. Sugar
4 t. Baking powder
1/2 t. salt
1/2 C. Cold Butter, no substitutes
3/4 C. Buttermilk or kefir

Combine flour, sugar, baking powder and salt in bowl.  Cut in butter with pastry blender.  Stir in buttermilk lightly.  Stir only until combined.  Place on floured surface and knead a few times.  Flatten to 3/4 inch thick.  Cut with a biscuit cutter or glass and place on baking sheet.  Bake at 425* for 15 minutes or until lightly brown.

Split biscuits in half, be careful as they are very tender.  Layer with shoulder bacon that has been lightly fried in a bit of butter, fried egg and a slice of cheese.  It doesn’t get any better than these!

 

Kottbullar-Swedish Meatballs

Makes about 48 meatballs

 

1 lb. ground beef

1 lb. ground pork

3/4 C. Dry bread crumbs

1/4 C. milk

1 egg

1/2 C. Finely diced onion

1 1/2 t. salt

1/2 t. nutmeg

1/2 t. Pepper

 

Mix above ingredients and shape into 1 inch meatballs.  For easy shaping, dip hands into cold water from time to time.  Place meatballs on baking sheet and bake uncovered at 350* for about 30 minutes or until done thru.  Remove meatballs from baking sheet.  Place 3 T. pan drippings in saucepan.  Stir in 3 T. Flour, stirring constantly until mixture is smooth and bubbly.  Stir in 3/4 C. Water, 1 C. Half-n-half, 1 t. Better Than Bouillon and 1/2 t. Salt.  Stir until thick and smooth.  Pour over meatballs and sprinkle with parsley.  Delicious served with mashed potatoes.

Honey Glazed Lamb Marinade

Lamb Chops or Steaks
1/2 C. Honey
1/2 C. Chicken broth
2 T. Olive oil
2 cloves garlic, minced
1 t. Oregano
1/2 t. salt

1/4 t. Pepper

Marinade lamb in refrigerator for 4 hours or overnight.  Grill or broil.  Also great to cube for kabobs

Spicy Peach Apricot Glazed Pork Roast

1 Pork Roast [2-3#]

¼ tsp Cayenne Pepper

¼ tsp paprika

½ tsp salt

½ C. Pineapple juice

1 Cup Peach Apricot Jam.

Heat oven to 400 degrees. Place roast in medium sized roasting pan [with cover]. Pour pineapple juice over roast. Sprinkle dry ingredients on roast. Bake covered for approx. 2 hrs. or until juices run clear. Spread Jelly over roast and bake uncovered for an additional 10 minutes.

Maple, Apple Glazed Ham

1 Ham [3-4 lbs.]

1 cup apple juice

½ cup maple syrup

2 Tbsp. sesame oil

Place thawed ham in covered roasting pan. Pour apple juice, maple syrup and sesame oil over ham. Bake at 350 for approx. 2 hrs. Slice ham and drizzle juices over ham before serving.

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Olson Farm  - Lena, WI - 920 834 4587