GOOD OLD-FASHIONED HEARTY BEEF STEW
Ingredients:
2 lbs. Kern's Choice Angus Round Stew Beef
4 medium potatoes peeled and quartered
1 medium onion coarsely chopped
4 carrots peeled and sliced
1 cup frozen peas
3 Tbls. oil
3 Tbls. corn starch
1 qt. water
3 Tbls. beef bouillon
salt and pepper to taste
In a large stock pot heat oil and add beef, stirring until browned. Add onions and cook until they are opaque. Dissolve bouillon in water and pour into pot, bring to a medium boil. Add potatoes and carrots, cook until tender. Turn heat down to simmer and stir occaisionally. Best when allowed to simmer at least 2 to 3 hours. Last half hour of cooking add rinsed,thawed peas. Mix cornstarch into 1 cup cold water and slowly stir into simmering stew to thicken. Serve with Rudolph's Bavarian Rye Bread.
SMOKED PORK CHOPS 
Versatile and tasty, smoked pork chops can be dinner tonight in just minutes.
Great on the grill when the weather is fair or on the stove top when it's not.
Indoor cooking: in a large sauce pan with tight fitting lid add 1 cup Vernor's Ginger Ale or pineapple juice and 6 cloves. Bring to a boil. Add smoked pork chops, cover and simmer for 15 minutes.
Outdoor grilling: so simple because our smoked chops are fully cooked. Lay chops on a medium hot grill for 6 to 7 minutes a side. Glazing your chops can dress them up. Just after turning them, baste with a sweet mustard to compliment the great taste. Our favorites include...Burkhardt Sweet Bavarian Mustard, Jack Daniels Honey Dijon Mustard, Beano's Honey Mustard or Honeycup Stone Ground Mustard. For a Swedish twist, serve with Felix Lingonberries as a condiment.
ELAINE'S BLUSHING BEAN SOUP 
Ingredients:
1 lb. navy beans
4 to 5 carrots, diced
1 medium onion, chopped
2 cups diced celery
2 medium potatoes, cubed
2 smoked ham shanks
3 to 4 quarts water
1 - 15 oz. tomato sauce
Soak beans overnight then drain. Combine all ingredients, except tomato sauce, in large pot and bring to a boil. Reduce heat and simmer for 3 to 4 hours stirring occasionally. Remove shanks and cut meat from bone. Return meat to pot and stir in tomato sauce. Add salt and pepper to taste. Serve with crackers and cheese.
BRAISED BEEF SHORT RIBS
Ingredients:
2 1/2 to 3 lbs. Beef Short Ribs - thawed
1/2 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups red wine
2 Tbsp. olive oil
1 large onion
2 cloves garlic
Mix flour, salt, and pepper on a platter. Roll ribs to completely cover, shaking off the excess. Heat a large heavy skillet or dutch oven over high heat and add oil. Brown the short ribs on all sides.
Add chopped garlic and sliced onion to the skillet. Cook until lightly browned. Add wine before covering tightly and put in 350o oven for 1 hour or until fork tender.
Place ribs on a platter and pour pan juices over meat. Serve with Panni Kartoffel Knodel (potato dumplings) or Bechtle Homestyle Spaetzle and Hegstenberg Red Cabbage with Apple.
ONION AND OXTAIL SOUP
Ingredients:
2 lbs. Oxtail
2 large Onions
2 Tbsp. Knorr Concentrated Beef Broth
1 Tbsp. Worcestershire Sauce
6 cups water
3 Tbsp. Oil
Salt and Pepper to taste
In a large pot heat 1 tablespoon oil over high heat. Add the Oxtail and brown on all sides. Add water, beef broth, Worcestershire, salt and pepper. Cover and simmer three hours until meat is tender.
While meat is simmering, saute onions with 2 tablespoons of oil until golden brown.
Remove oxtail from the pot and allow to cool enough for handling. Add the sauteed onions to the pot. Separate the meat from the bone and return meat to the broth. Add more salt and pepper if desired.
Serving Suggestion:
Place pieces of garlic toast in the bottom of soup bowls. Ladle soup into bowls and top with grated Parmesan cheese.
CRUNCHY OVEN BAKED COD
Ingredients:
2 lbs. Cod
1 cup Cracker Crumbs
1 tsp. Lemon Juice
1Tbsp. Cooking Oil
1 Egg
Salt and Pepper to taste
Tartar Sauce
Mix egg, oil and lemon juice. Dip cod pieces in mixture and roll in cracker crumbs. Place fillets on greased shallow pan. Salt and pepper to taste. Place in a 400o preheated oven and bake for 15 to 20 minutes until golden brown and fish flakes with fork.
Tartar Sauce: 1 cup mayonnaise, 2 Tbsp. pickle relish, 1 tsp. horseradish and 1 tsp. lemon juice. Mix and refrigerate until serving.
Serve your delicious Cod Fillets with Vigo Yellow Seasoned Rice or Vigo White and Wild Rice as a great side dish. Try Pepperwood Grove Pinot Grigio to complete this quick and tasty fish dish.
GRILLED SALMON
On a long platter or baking sheet cut a piece of foil a little longer than the salmon fillet. Lay the fillet on the middle of the foil. Season with your favorite seafood seasoning. Try one of our favorites...Chef Paul Prudhomme"s Seafood Magic. Add slices of lemon, onion, green pepper, zucchini, and tomato. Cover with another sheet of foil and seal the edges.
Place on a hot grill for 7 to 10 minutes. Carefully open the foil pouch and check with a fork - the fish should flake easily and be a solid pink throughout.
With a spatula, lift fish from skin, leaving skin stuck to the foil for easy disposal. Serve immediately with the vegetables and long grain rice. For casual entertaining, a California Pinot Grigio complements this dish.
RAINBOW CHICKEN SALAD
A delicious cold chicken salad great for a simple yet elegant lunch.
The Salad - mix together:
3 cups cooked boneless chicken breast
cut in bite size cubes
3 green onions chopped
1 cup red grapes
1 cup green grapes
1 cup celery chopped
1 cup red apple cubed with peel
1/3 cup pecans
The Dressing - mix together:
1/2 cup mayonnaise
1/2 cup sour cream
1 tsp. lemon juice
3 Tbsp. chutney
1 tsp. curry powder
3/4 tsp. salt
Pour dressing over salad and mix thoroughly. Keep refrigerated until serving.
Serve on a bed of lettuce with a warm croissant.
ZUCCHINI CASSEROLE
featuring Kern's Bulk Pork Sausage
1 lb. Kern's Bulk Pork Sausage
4 medium zucchini
1 1/2 cup croutons
25 oz. jar Emeril's Vodka Sauce
1 medium onion
1 large green pepper
1 1/2 cup shredded Parmesan cheese
Preheat oven to 350 degrees. Brown sausage and crumble as it cooks (using a potato masher works great!). Chop onion and green pepper and add to browning sausage. Saute until tender. Add Emeril's Vodka Sauce and let simmer while you slice unpeeled zucchini into 1/3 inch thick slices. Place half of the sliced zucchini in a 9x13 greased casserole dish, cover with half of the sausage mixture, half of the croutons and half of the shredded Parmesan. Repeat the layering with the remaining ingredients. Bake for 45 minutes or until zucchini is tender. Let cool for 5 to 10 minutes before serving.
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