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From the kitchen of:  Karen Eades

1/4 tsp. Salt
1/4 tsp. Pepper
4  Minute Steaks
1 Sleeve Saltine Crackers
1 1/4 cup Flour
1/2 tsp. Baking Powder
2 tsp. Salt
1 1/2 tsp. Pepper
1/2 tsp. Red Pepper
4 3/4 cup Milk
2 Eggs
3 1/2 cup Oil

          Sprinkle steaks with salt and pepper.  Combine crushed crackers, flour, baking powder, 1 tsp. salt, 1 tsp. pepper and 1/2 tsp. red pepper.  Whisk together 3/4 cup milk and eggs.  Dredge steaks in flour mix, then milk mix, then back in flour mix.  Heat oil in skillet to 360deg.  Fry steaks for 10min. turn and fry for 4-5 min more.  Remove steaksto wire rack.  Keep in 225deg oven in saucepan, whisk together remaining 4 cups milk, 1/4 cup flour, 1 tsp. salt and pepper.  Add about 1 tsp of drippings.  Whisk constantly over medium high heat for 10 min.  Serve.

​From the kitchen of:  Kirsten Clark

2 tablespoons coconut oil
2 pounds thinly sliced steak 

2 teaspoons crushed garlic
1/4 cup soy sauce
2 tablespoons sesame oil
1/2 teaspoon fresh grated ginger
1 teaspoon finely ground black pepper
Juice from 1 orange

Veggies (use these or whatever you have on hand!)
5 carrots, jullianed
1/2 pound mushrooms, sliced
1 bunch of baby bok choy

In a large mixing bowl mix the sliced beef with all of the marinade ingredients, coating all pieces of the beef with the marinade. Let the beef marinate for at least one hour. In a wok or large skillet, heat the coconut oil. Add the carrots and mushrooms and saute for 3 minutes. Add the beef and the marinade and saute for 4-5 minutes or until the meat is cooked through but still tender. Add the bok choy and saute until wilted. Serve with a few more splashes of sesame oil on top.

Trinity Farms
(256) 527-4780

From the kitchen of:  Ms. Eric Kelly

1 1/2 lbs. Ground Beef
1/2 lb Ground Pork
5 Slices soft bread, torn up w/o crust
2 tsp. Salt
1/2 tsp. Pepper
2 Eggs
2 cups Milk
1 can Cream of Mushroom soup
1 cup Water
3 Tbsp. Shortening

          Tear bread into small bits and add ground beef, ground pork salt and pepper.  Lightly beat eggs and milk and combine with the meat mixture and mix well.  Melt 3 Tbsp. shortening in skillet and drop meat in by spoon.  Brown well on both sides and place in lightly buttered baking dish.  When all meat is browned, mix soup and water with droppings in skillet and pour over meat.  Bake at 350 degrees for 1 hour.  Serves 6-8.

From the kitchen of:  Ms. Christine Beiler

​Place bones
in a crockpot.
Cover with pure
Add a little
Soak for 1 hour.
Cook on lowest setting so it does not boil.  Cook beef bones all day or overnight.  You can use raw bones or the bones of your previously roasted or grilled beef.  Skim any scum that rises to the top, never allow to boil.  Add vegetables for added nutrition:  onion, celery, carrots, garlic, peppers, green, etc.  Cool and strain the broth removing all the bones but save any of the meat.  If you want clear broth use a cheese cloth the catch any particles.  When the broth is cooled in the refrigerator, the fat will rise to the top and harden so you can remove it easily.

The stock is ready to use!

It should have a gelatin like quality.

From the kitchen of:  Julie Lee

Cured Ham from Trinity Farms.  This recipe starts with a cured ham that has been cured by Reed's Meat Processing.  The hams that come with our custom pork orders and have been cured are lightly smoked and lightly salted.  They are FULLY cooked, but require something in addition to give more flavor.  This recipe works GREAT during the warming process of the cured ham, just before serving.  It works with any size ham.  Adjust the amount of ingredients and warming time according to the size of the hams.

Cured Ham (we are using a 7-8 lbs ham for this recipe)
Pre-heat the oven for 350 degrees.
Place the ham in a pan, cut side down
Put 1/2" of water in the pan
Pack brown sugar on the entire top of the ham
Cover with aluminum foil
Bake on 350 degrees for about 1 - 1 1/2 hrs.  Internal temperature needs to be around 160 degrees.  (Note:  the ham is already fully cooked, you are just warming it)