Photo by Abra Williams-Witzky

Our Recipe collection has expanded so much over the last few years that facebook can no longer hold what we have to offer!

Look at our Beef, Lamb, Pork, Goat, and Veal recipes that have become some of our favorites!

We have also created a Cookbook that is filled with all of the Bluescreek Farm Meats' Recipes! Stop in and pick up your very own cookbook TODAY for only $2.00!


Crumb topping

Dutch Apple Dip
By: Gailee Agin

3 crisp sweet apples (fuji, gala, brauburn ect) cored and sliced into ½” wedges
½ cup raisins
2 Tbsp Butter
2 tsp. cinnamon + pinch nutmeg
1 cup Cooper’s apple butter (sugar free is a great option)
¼ cup dark brown sugar or 2 Tbs. artificial sweetener
8 oz. package cream cheese, softened

Crumb topping
½ cup flour
½ cup dark brown sugar
3 Tbsp butter
1 cup walnuts, roughly chopped

In a heavy bottomed skillet, melt butter, add sliced apples, raisins and spices. Sauté, stirring occasionally, after approx. 20 minutes add sugar or sweetener, stir well and continue cooking until apples are soft and slightly brown.
Remove from heat and allow to cool.

While apples mixture cooks, preheat oven to 350º. In a large bowl, mix flour and sugar for topping, using a fork, cut in butter until it crumbles into the size of small peas. Stir in walnuts. Spread evenly onto cookie sheet and bake 20-25 minutes until brown. Allow to cool.

In a large bowl, beat the cream cheese with electric mixer. Stir in the apple mixture. Refrigerate at least 1 hour, or up to 6 if you would like to form it into a ball. If mixture cools for 20 minutes, spread into decorative bowl, sprinkle with crumb topping. If allowed to chill longer, roll into ball and then roll into crumb topping.

Serve with graham crackers, gingersnaps, or animal cookies for dipping. 

 

Broth/Soup Making
 By: Bluescreek Farm Meats (Gailee Agin)

(Part One)
1. Any bone in cut for soups;
Beef- cross cut shanks, neck bones or chucks roasts.
Lamb- necks cut by Dave or Cheryl on saw. Shanks or breasts cut into about 4 pieces.
Pork- neck bones, or Boston Butt
2. Crock pot or heavy bottomed stockpot.
3. Water to cover.
4. Parsley stems and tops. Any veggie skins or scraps, esp. onion, carrots, celery tops and leafs.
If using crock pot, which is my favorite, simply place meat/bones and veggies in pot, fill with water to within 1-2 inches from top. Cook: high approximately 8 hours or low 10-12 hours.

Stove top: cover meat and veggies with about 8 C water. Heat until nearly boiling, but Do Not Boil! Lower heat and simmer for approximately 4-6 hours, frequently skimming the top for anything that rises.

(Part Two)
After cooking, when meat is tender, allow to cool. If I can plan ahead, I will put cooled pot and all in my refrigerator overnight. This allows the fat to harden, making it very easy to remove. If not overnight, skim well.
Place colander over large bowl. Strain bones and meat, carefully reserving broth.
Sort through, discarding bones and veggie scraps and saving meat.

If using same pot, wash and dry. Sauté onions and garlic in oil until tender. Add any root vegetables, cooked pasta or beans, spices, meat and broth. Salt and pepper to taste. Cook med.-high until tender about 20 minutes.



Garlic Expressions Creamy Blue Cheese Dressing on Salad

 

Garlic Expressions Creamy Blue Cheese Dressing
 By: Bluescreek Farm Meats (Kirsten Cox)

1/4 C. Garlic Expressions ...
1/4 C. blue cheese - crumbled
1/8 C. sour cream
1 tsp. course ground mustard
1 tsp. dried shallots or onion
1/2 tsp. Italian spice mix
pepper to taste