Peaches are in season! Here’s a great recipe for you to use with one of our favorite flavors of the Summer!
-CFB 

Peaches are in season!

Here’s a great recipe for you to use with one of our favorite flavors of the Summer!

-CFB 

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Ohio Pork Producers Council Comes to the Table to Fight Hunger!

On November 1st, The Ohio Pork Producers Council & Ohio Farmers donated 10,000 pounds of pork to The Cleveland Foodbank!

If you missed it, here’s the announcement on WKYC Channel 3.

In honor of that donation, here are a couple of quick recipes for your next pork meal!

Recipe: Mini Meatloafs
Ingredients

  • 2 lbs of ground pork                                                                              
  • 3/4 cup of crushed Zesta crackers (I use my mini processor)     
  • 1 envelope of onion soup mix                                                             
  • 2 eggs                                                                                                       
  • 3/4 cups of water
  • 1/3 cup of ketchup                                                                                

Instructions

  1. Spray a muffin pan well with non-stick spray.
  2. Mix all ingredients together. Just use your hands!
  3. Keep using your hands and fill each muffin tin with the mixture almost to the top, but don’t overfill it.
  4. Take a little ketchup and spread over each meatloaf before you pop it into the oven.
  5. Bake at 350F for approximately 30-40 minutes


For a complete comfort meal serve with green beans and mashed potatoes.

Tips:

  • Using a spoon to pop the meatloafs out of the cups and place on a cooler rack to help them cool quicker.
  • Once cool put them in labeled zip lock bags in meal size portions and freeze.
  • To reheat either put in the microwave or in the oven at 350 for about 15-20 minutes.

 

Recipe: Sausage Nacho Dip
Ingredients

  • 1 lb   ground pork
  • 1 8 oz jar salsa
  • 8 oz Velvetta cheese, cubed

Instructions

  1. Fry sausage and drain.
  2. Place ground pork into crock pot.
  3. Add salsa and cheese.
  4. Cover and mix for 45 minutes until cheese is melted.
  5. Serve with your favorite tortilla chips.
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