Prairieland Food

Archived Prairie Paks, Specials, Recipes and News.

This website is a Community Service, work in progress.  Aiding Prairieland Food to gain more visibility and exposure for those in Kansas, Southern Nebraska and Northern Oklahoma.

This site brought to you by Derby KS host site, BEK and Buddy Services

Prairieland Food is a purchasing consortium, non-profit organization (not government or state funded!) that helps feed families, the elderly, students and anyone who may need a break on food prices from what their local grocery stores charge.  About a 50% savings overall each month on healthy, nutritious foods.

Purchasing multiple Prairie Paks and Special discounted food packages, families can really save each month on some otherwise high dollar foods.  Prairieland Food accepts SNAP (food stamps) as well as other payment types.

IF YOU are located in Kansas, Nebraska or Oklahoma, think about starting a PLF host site near you.  You’ll not only save money for your family but for your neighbors too. And  you’ll help build a stronger community!

 

If you have volunteers in your group, club, troop, church, or organization they can benefit from their volunteer efforts with discount food packages!

Pratt Host Site Volunteers – Prairieland Food

Pratt Volunteers – Prairieland Food

The faces of the ladies that serve Pratt Kansas.  For almost seven years (in 2013) they have unloaded the truck and set up for delivery to participants who help build a stronger community, where they live, work and play.  Each of the volunteer ladies help to build a stronger community too, and serve the volunteers who save on food packages with Prairieland Food.  Volunteers serving volunteers – sweet.

Prairieland Food May 2013 – Easy Download

Priairieland Food Prairie Pak and Specials – May 2013

To make things easy for everyone – Here is an easy download to keep and share for May 2013.

Just right click and save!

Prairieland Food Prairie Pak and Specials – May 2013

Ground Beef Sheperds Pie #plfrecipe

Ground Beef Sheperds Pie

Ingredients
1 lb. ground beef
1 small onion, chopped
2 garlic cloves, minced
1 can (10 oz.) beef gravy
1 cup frozen mixed vegetables
1/4 tsp Worcestershire sauce
Salt and pepper
2 c mashed potatoes

Directions
In a large skillet, cook the beef, onions and garlic; drain.
Stir in gravy, vegetables, sauce, salt and pepper.
Transfer to a greased baking dish.
Spread potatoes over the top.
Bake, uncovered, at 350 for 30 minutes.

4 servings
1 serving= 457 calories, 18 g fat, 93 mg cholesterol, 890 mg sodium, 37 g carbohydrate, 2 g fiber, 36 g protein.

Note 1 – We like to add shredded cheddar cheese to the top – last 5 to 10 minutes of baking time.

Note 2 – Substitute a can of peas and carrots (or other vegetables) for the frozen mixed vegetables when you have none in your freezer.

Baked French Toast Casserole #plfrecipe

BAKED FRENCH TOAST CASSEROLE

Prep time 20 min – Inactive prep time 8 hours – Cook time 40 minutes
Put together the night before you want to bake.

Ingredients
1 – 2 lb pkg french toast sticks
8 large eggs
2 cups half and half
1 cup milk
2 Tbsp Granulated Sugar
1 tsp Vanilla
1/4 tsp Cinnamon
1/4 tsp Nutmeg
Dash Salt
Praline Topping, receipt follows
Serve with maple syrup

Directions:
1 – Cut french toast sticks into bite size pieces, arrange in a generously buttered 9 x 13 baking dish.
2 – In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt.
3 – Beat with a rotary beater or whisk until blended, but not too bubbly.
4 – Pour mixture over the cut up french toast sticks, making sure all are covered evenly with the mixture.
5 – Cover with foil and refrigerate overnight.
6 – The next day, preheat oven to 350 degrees.
7 – Spread the Praline topping evenly over the bread – bake 40 minutes,
until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 lb (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
1 – Combine all ingredients in a medium bowl, blend well.
2 – Spread over the top of the french toast sticks before baking.

Enjoy!

 

Cooking Times UPdated – 2013

~~~~~~~~~~ Breakfast Items ~~~~~~~~~~

Breakfast Burritos
• Microwave on HIGH for 1 Min / 45 Seconds.

French Toast Sticks
Keep frozen. Cooking:
• Conventional oven: pre-heat oven To 425 F.
Bake for approximately 3 minutes on each side.
• Toaster oven: pre-heat oven To 425 F.
Place sticks in shallow baking dish. Bake for 3 minutes on each side.
• Griddle: heat griddle To 325 F.
Heat for approximately 3 minutes on each side.
• Microwave: place french toaster sticks on microwave safe plate.
Microwave on high for approximately 1 minute (4 sticks).

~~~~~~~~~~ Chicken ~~~~~~~~~~

BBQ Chicken Wings
Heating Instructions from Frozen:
• Conventional Oven: 20 to 25 minutes at 400 degrees.
• Convection Oven: 10 to 12 minutes at 350 degrees.
• Microwave: High setting 2 to 3 minutes
(appliances vary, adjust heating times accordingly.)

Chicken Breast Fritters
• Conventional Oven: Pre-heat oven to 350 degrees, bake for 15 – 18 minutes
• Deep Fry: 350 degrees, 4 to 5 minutes
• Microwave cooking is NOT recommended.

Jumbo Chicken Wings
Heating directions from a frozen state:
• Conventional Oven @ 375 F / 20 – 22 minutes
• Convection Oven @ 350 F / 15 to 18 minutes
• Deep Fry @ 375 F / 6 to 8 minutes
• Microwave on Hi / 4 to 6 minutes

Oven Roasted Chicken Breast Strips
Cooking times will vary based on equipment used.
• Conventional Oven: 18-20 minutes at 400°F
• Convection Oven: 10-12 minutes at 350°F
• Grill: 4-6 minutes at 350°F
• Microwave: Heat to serving temperature.

Perdue Stuffer Roaster Boneless Chicken Breasts
• Thawing: thaw in original plastic package in refrigerator for 2 to 3 days.
• Preparation: remove roast from plastic bag and wrap with foil folds-turned up before cooking.
• Place foil wrapped (frozen or thawed) roast in a 2 inch deep pan.
— (cooking with foil wrap keeps roast moist).
• Cook following temperatures and time guide:
— Conventional Oven – thawed – 350 degrees – 24 – 28 minutes per lb.
— Conventional Oven – frozen – 350 degrees – 42 – 46 minutes per lb.
— Convection Oven – thawed – 325 degrees – 19 – 23 minutes per lb.
— Convection Oven – frozen – 325 degrees – 33 – 37 minutes per lb.
• To Brown, turn roast over and peel back foil before end of cooking time:
—– Conventional oven – 60 minutes.
—– Convection oven – 30 minutes.
• Remove from oven, remove netting with scissors while roast is still hot.
• Let stand 20 – 30 minutes for easier slicing.

~~~~~~~~~~ Fish ~~~~~~~~~~

Salmon Fillets
• Conventional Oven: Pre-heat oven to 400F. Take desired number of frozen glazed salmon
fillets out of the plastic bag and place them charred side up in a shallow baking pan.
Bake 24-29 minutes, rotate pan in oven halfway through cooking.
• Convection Oven: pre-heat oven to 375 F. Take desired number of frozen glazed salmon
fillets out of the plastic bag and place them charred side up in a shallow baking pan.
Bake 13 -17 minutes, rotate pan in oven halfway through cooking. For best results, set fan on low.
• Microwave Oven: place 2 frozen glazed salmon fillets, charred side up in a microwave
glass dish loosely covered with plastic wrap. Microwave on HIGH 5 1/2 to 6 1/2 minutes.
Let rest in microwave for 2 minutes before serving.
— Cooking times will vary by oven model and wattage.
— Recommended microwave cooking times are based on a 1200 watt oven.

~~~~~~~~~~ Pork ~~~~~~~~~~

John Morrel Ham
1 – Place ham on rack in a shallow roasting pan.
2 – Bake, uncovered, in a 325° oven for 1 1/4 hrs. or until meat
thermometer registers 140°F. (about 15-18 min. per pound.)

~~~~~~~~~~ Turkey ~~~~~~~~~~

Gold Foil Turkey Breast
Keep frozen until use, thaw in refrigerator for 24 hours
or 5-6 hours in cool water.
1 – Pre-heat oven to 300 degrees (convection) / 350 cake (conventional).
2 – Remove plastic bag, but leave in foil.
3 – Place in roasting pan and add 1 inch water. When center of roast reaches
110 degrees F, remove from oven and peel back foil to brown.
4 – Return to oven. Remove from oven when internal temperature reaches 160 degrees.
Total cooking time, approximately 20 minutes per pound.
5 – Let stand 10 minutes before carving.

~~~~~~~~~~ Entree Dinners ~~~~~~~~~~

Suppertime Entrees
An offered Special many times during the year.
Single serving entrees.
• Peel back one corner of entree,
before microwaving or baking in conventional oven.
• Conventional Oven: Bake 30 – 35 min in a preheated oven
at 375 degrees, let stand 5 minutes before serving.
• Microwave: Microwave 9 to 11 minutes, rotating once,
let stand 5 min before serving.
Cooking directions are also included on each entree.
Meals for 2 Entrees
Entrees can be heated in a conventional oven or the microwave.
• Preferred method: heat them in the conventional oven,
for the best taste experience possible.
But however you cook them, please stir them half way through cooking,
and wait 5 minutes after they are done before eating.
• Conventional oven – 375 for 60 minutes.
• Microwave 12 to 15 minutes on high or until hot.

~~~~~~~~~~ Pizza ~~~~~~~~~~

Super Pizza Deal – Galaxy Pizzas
Cook before serving – not pre-cooked – cook from frozen state.
Place wrapped pizzas in prepared pans.
• Conventional oven: Pre-heat oven to 400°F – bake 22-24 minutes.
• Convection oven: Pre-heat oven to 350°F – bake 20-22 minutes.
• Microwave oven: (1 portion, unwrapped) Cook 2-3 minutes.
Note: Due to oven variances, cooking times may require adjustments.
Refrigerate unused portions.

Schwan’s Pizza
Conventional Oven:
• Soft Crust – bake at 400 – place pizza on cookie or pizza sheet on center rack.
Bake 10 – 23 minutes.
• Crisp Crust – bake at 425 directly on center oven rack for 16 – 19 minutes.
• Pizza is done when cheese is melted and edges are golden brown.
• Let pizza stand 5 minutes before serving.
Refrigerate unused portions.

Prairieland Food D-Day in Derby – APRIL 2013

Discount Food Delivery Day in Derby KS!

Wow – I truly love the Prairie Pak this month – it has all my favorites.  The only thing that would have made it better is if there was celery included. I know, you just cannot have every darn thing you want.

Just so you know what I got excited about – take a look!

But then I goofed!  I added the waffles to the wrong Paks below – sheesh.

The waffles belong below instead of above.  My bad.

Nobody’s perfect – especially me.  ;)

Well, you get the idea!  I saved a bundle by getting 3 Priaire Paks this month so some of my favorite foods are filling up my fridge.  IF you are a volunteer (volunteer for anything, anywhere) you qualify to take advantage of the savings I do with Prairieland Food.

Here is the list of what we received this month —

April 2013 Prairie Pak

Boneless Ham Steak – 1 lb
Ground Beef – 1 lb
Mrs Smiths Breakfast Bites – 2 boxes (15.3 oz ea)
Meat Balls – 1 lb
Boneless Pork Chops – 20 oz

Potatoes – 6
Lettuce (cello wrapped)
Cucumbers – 2
Red Peppers – 2
Fuji Apples – 4
Oranges – 4
Bananas – 5

Aunt Jemima Waffles -12.3 oz box

~~~~~~~~~~~~

I also had ordered the ribeye steak box Special – 6 beautiful ribeyes! Can’t wait to put these to the grill.

Our D-Day in Derby was fabulous! Makes for a great weekend altogether.  Hope you folks have a great weekend too.

Southern Corn Casserole #bbrecipe

Southern Corn Casserole

My family loves corn, in all it’s incarnations.  We needed a nice sweet side dish at Easter for the bone in ham and this one really filled the bill.  Along with mashed potatoes, okra and a nice strawberry concoction, this corn recipe was the perfect addition.

CORN CASSEROLE

Ingredients
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package Jiffy corn muffin mix
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar (medium)

Directions
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown.
Remove from oven and top with Cheddar.
Return to oven for 5 to 10 minutes until cheese is melted.
Let stand for at least 5 minutes and then serve warm.

VERY sweet – yummy!  Enjoy.

Prairieland Food Derby D-Day — 10-20-12

Prairieland Food Derby D-Day

~ 10-20-12 ~ 

What a beautiful Prairie Pak for this fall month!

I’m always glad when the pears start to come in the Prairie Pak, as we love them.  When we don’t eat them raw, I peel, core and put them in the microwave in a glass pie dish with some brown sugar and butter ;  in a very (very!) short time we have a lovely side dish to go with the chicken breasts (this month also).

Today I’ll be steaming the broccoli and carrots which will be side dishes for this coming week.  Since there is just two in our household one prairie pak serves many meals.  But since we almost always purchase 2 Prairie Paks (and sometimes 3!) we can eat for a large portion of the month, our main meals from the Prairieland Food discount food packages.

UH OH! I forgot the bananas in the photo above – left them on the kitchen table!  Here is another photo of just the Fruits and veggies:

The apples and pears look so luscious this month – Golden Delicious Apples and D’Anjou Pears.  They look so good, I may not cook them at all.  We may just eat them with a meal, pared and raw.  Sometimes that is the best way to enjoy the delicious fruit in the Prairie Pak and/or Veggie Only Pak.

This is the last month for the current prices – In November the Prairie Pak will be $28.00 – The Meat Only Pak will be $15.00 and the Veggie Only Pak will go up one dollar to $13.00.   With the cost of trucking (gas) all over KS and beyond – and the price to purchase the food  increases, it had to happen soon.

Slightly larger prices won’t matter in our household though.  We’ll still be Prairieland Food aficionados as 1 – the food is really good ~ 2 – The prices are still about 1/2 off grocery store prices ~ 3 – Much of our grocery shopping is done for us.  This saves time and gas which seem to be in short commodity for many of us.

It’s been a great D-day at our house, how about you?

Prairieland Food Derby KS – October 2012 Newsletter

Prairieland Food Derby KS

October 2012 Newsletter

D-Day  (delivery day)  is upon us!  Yesterday was D-Day for some locations, but here in Derby KS D-Day is this morning October 20 between 7:00 am and 8:00 am at Pleasantview Baptist Church, 1335 North Buckner – entrance is the North-East doors on Fernell Street.  Be ready to order the discount food packages for November as the deals for the Holidays are especially great.

This time of year is the best time to think of others and give Prairie Paks and/or specials to neighbors, friends, or the elderly in your neighborhood who might not otherwise have a sumptuous holiday meal in November.

Within the Derby Prairieland Food Newsletter each month there is information that pertains not only to Derby but to Prairieland Food in general. Recipes (when there is room); Prairieland Food contests; volunteer information, etc.; what’s on the menu for next month and more. If you’d like to see our printout click the title below – it’s in PDF format so you can read it online or save it to your own hard drive.

October 2012 Prairieland Food Derby Newsletter

Derby Prairieland Food prints out the newsletters in color – one two sided sheet that includes any information we glean necessary for Derby participants.  If you need help putting out your own newsletter contact E. Brown through this blog – submit emails to the same address as you would articles and/or recipes.

Don’t forget the contest that Prairieland Food is currently running:  ”Do Something Small and Win Something BIG” as this could help your family with free food packages!

And if that isn’t enough we included Dea Irbys’ recipe for “Pumpkin Cookies” in the October 2012 Newsletter too.

As Always – be truly thankful and your table will never be bare.

Prairieland Food Prairie Pak and Specials for November 2012

A couple of months ago it was decided that because of the price of gas (transporting your goods all over KS, etc. by truck); the increase in the price of groceries (even at our co-op purchasing prices) that our prices had to go up to be able to continue to serve Kansas families.  Since Prairieland Food chooses to serve Kansas volunteers who donate time to help others in their communities,  the small price increases should still help Kansas families across the state (and beyond a couple of borders too).

This is the first price increase since June of 2011, and although it is small it could still impact some Kansas residents. If your church or other organization helps families in need, this could be your chance to start a neighborhood food consortium to help those in your area.  Call June Glasgow (800) 998-9436 today to learn how you can help feed Kansas families.

~~*~~*~~  Prairie Pak – $28.00  ~~*~~*~~

Lean Ground Beef – 1 lb
Chicken Breast Fillets- 1 lb
Meat Balls- 1 lb
Ground Turkey – 12 oz
Meat Tortellini – 1 lb

Potatoes – 6
Sweet Potatoes – 4
Celery – 1 Stalk (Sleeved)
Onions – 2 lb bag
Carrots – 1 lb
Apples – 4
Oranges – 4

Pumpkin Pie – 24 oz (8″)

Due to market conditions and to maintain quality items are subject to change.

~~*~~  SPECIALS November 2012  ~~*~~ 

Special #1: “Thanksgiving Full Meal Deal” – $32.00

6.5 lb. (whole / uncooked) Roasted Chicken
16 oz Mashed Potatoes
16 oz Sweet Potato Patties
28 oz Mac n’ Cheese
16 Oz Green Beans
16 Oz Sweet Corn
18 oz Biscuits
Mrs Smith’s Apple Crumb Pie (24 oz)

Special #2: “Gold Foil Turkey Breast” – $22.00

4 lb boneless, Turkey Breast
Remember this ol’ favorite?
It’s back, just in time for the Holidays!

Special #3: “Black Forest Ham” – $19.00

4 lbs Black Forest (boneless, quality ham)
Another returning Holiday Favorite!

Special #4: “Chicken Breast Fillets” – $24.00

10 lbs Breaded Chicken Breast Tenderloins
Fully cooked ~ Tyson

BONUS: “Cheesecake” – $7.00

7 inch (32 oz) Plain Cheesecake

Ready for your favorite toppings – cherries, strawberries, chocolate – YUM!!
Is this from our favorite factory “famous for awesome cheesecake”?
YES it is

NOTE – This entry is a notice to PLF participants of what is on the menu for this month. No sales through this blog!

Pink Slaw For Breast Cancer Awareness Month #plfrecipe

Pink  Slaw For Breast Cancer Awareness Month

Blue is for boys and pink is for girls, usually. But Sunday football
has revealed an oxymoron of pink flashes donning professional
athletes. Why? October is Breast Cancer Awareness Month.

In 1943, Susan Goodman was born followed three years later by her
sister, Nancy. Did either of them realize the influence they would
have on professional football or even the impact they would have
on the world? Not likely. By age 33, Susan, now Mrs. Komen, was
diagnosed with breast cancer and died three years later in 1980.
Nancy, now Mrs. Brinker, felt the results might have been different
with better research and education. In 1982, to fulfill a promise to
her sister, Brinker founded the Susan G Komen Breast Cancer
Foundation in hopes to end the deadly disease. She was moved by
passion to take a step forward.

Nancy cared and acted. The world was changed.

The Susan G Komen for the Cure is the most widely known,
largest and best-funded breast cancer organization in the United States.
To date Komen has invested almost $2 billion in research, education,
advocacy, health services and social support programs in the
U.S., 100,000 volunteers and in partnership with 50 countries.

How will the world change because you care?

Is there something you have a passion about? Take your first
step if it has value and the world may be changed. Just do it! And,
keep doing it!

Now, on to the food! Pink, of course. Cole slaw.

In my new toy, the VitaMixer, I put 1/2 of a red cabbage
(chunked), 1/2 of a green cabbage (chunked), 1/2 onion and
water to cover all. On the #2 setting, pulse until the cabbage
is chopped to desired size. Drain off the water and place cabbage
mix in a glass bowl. (If you don’t have a VitaMixer, you can just
grate the cabbages and onion to desired size.)

Add 1/2 cup mayonnaise, 1/4 cup apple cider vinegar, and 1/4 cup
granulated sugar (raw turbinado can be used). Sea salt and fresh
cracked pepper can be added to taste. Mix thoroughly, cover and
let it “marinate” in the refrigerator. (you might want to adjust the
amount of mayo, vinegar and sugar)

Share your story.

If you are a Cancer Survivor or have a loved one who is, please
share your victory in the comments below. If you want to honor a lost
one, please do that. This is a battle we must win. Work for a cure.

~~ * ~~ * ~~ * ~~

This entry by Dea Irby is a guest post article and will be posted
at A Dollop and A Pinch – The Dea Irby Blog next week.

~~ * ~~ * ~~ * ~~

Pumpkin Cookies – Dea Irby – #plfrecipe

Pumpkin Cookies

I have a friend online whom I met at The Social Media Examiner Clubs
who has written a darling cookbook (with great recipes too) that I have
perused to find new and fun things to prepare for my own family and
friends.

Dea adds a blip about herself at her blog —
“From a small Mississippi town and have lived my adult life in the south.
I am the wife of Tom Irby since 1974, mother of 8, grandmother of 8, lover
of Truth, previous owner of The Baron York Tea Room Cafe and Gift Shop
(7 years), cookbook writer, moderator of the Small Business forum on Social
Media Examiner, enjoy life and all the adventure God brings my way.”

I think this describes Dea to a T – she is a very sweet person and
although I don’t like to print recipes that can be found elsewhere
on the web, that’s almost impossible these days!

Two reasons to print Deas’ recipe – first, she gave permission ,
and second I love Deas’ cookbook and the great recipes I find that
add a twist to my own recipes.

I created an image you can right click and save and print —

OR you can copy the recipe by right clicking and saving the text below.

~~  ~~  ~~  ~~  ~~

Pumpkin Cookies

Preheat oven to 350.

Sift together: 2 cups flour,1/2 cup sugar, 1/2 cup brown sugar,
1 tsp pumpkin spice, 1 tsp baking powder, 1 tsp of baking soda

Add dry mix with 2 sticks of soft butter,1 can of pumpkin, and
1 tsp vanilla extract

Drop by spoonfuls onto ungreased cookie sheet. Bake 11 minutes.

Remove from cookie sheet to cooling rack.

When cool, top with icing*: (store-bought sour cream icing can be used)

*Whip together: 4 oz soft cream cheese, 1 cup powdered sugar,
1 Tablespoon cream/milk/half and half
(or more to reach desired consistency)

~~  ~~  ~~  ~~  ~~

This recipe is a new one and was first posted 10-15-12 here:
http://thebaronyork.wordpress.com/2012/10/15/pumpkin-cookies/
along with a snippet about Pumpkins in fiction. Very cute.

Find more of Deas’ Recipes and words of wisdom at her blog,
A Dollop And A Pinch (http://thebaronyork.wordpress.com/)

Find information about the cookbook here:

http://www.kickstarter.com/projects/76008715/a-dollop-and-a-pinch-wants-to-get-cooking

As always, be truly thankful for the bounty at your own dinner table.

Prairie Pak and Specials for October 2012

October 2012 Prairie Pak and Specials

Discount Food Packages – Food Program – Prairieland Food

Kansas – Nebraska – Oklahoma

LAST DAY TO ORDER:
(call June up until WED of that week too!)
Order BY ~ MONDAY ~ October 8
Pick Up Dates:
Fri – October 19 —&— Sat – October 20

~*~*~*~   P r a i r i e P a k  $25.00   ~*~*~*~

Chicken Thighs – 2 lbs
Lean Ground Beef – 1 lb
Mrs. Smiths Breakfast Bites – (1) 13.5 oz box
Haddock Fillets – 1 lb
Hillshire Farms Low Fat Turkey Pepperjack Smoked Sausage Links – 13.5 oz

Potatoes – 6
Baby Peeled Carrots – 1 lb bag
Broccoli – 1 stalk
Lettuce – 1 head
Pears – 4
Bananas – 4
Golden Delicioius Apples – 4
Due to market conditions and to maintain quality items are subject to change.

Meat Only – $14.00
Chicken Thighs – 2 lbs
Lean Ground Beef – 1 lb
Mrs. Smiths Breakfast Bites – (1) 13.5 oz box
Haddock Fillets – 1 lb
Hillshire Farms Low Fat Turkey Pepperjack Smoked Sausage Links – 13.5 oz

Fruit & Veggie – $12.00
Potatoes – 6
Baby Peeled Carrots – 1 lb bag
Broccoli – 1 stalk
Lettuce – 1 head
Pears – 4
Bananas – 4
Golden Delicioius Apples – 4

~*~*~*~  S P E C I A L S  ~*~*~*~

Special #1: “SEAFOOD BOX” – $25.00

2 lbs Breaded JUMBO Coconut Shrimp (ready to cook)
(6) 5 oz Sole Fillets stuffed with Crab and Scallops

From the Nebraska company, famous for seafood and steaks!

 

Special #2: “TOUR of ITALY” – $20.00

18 oz Cheese Manicotti
18 oz Stuffed Shells
16 oz Meat Tortellini
13 oz Cheese Ravioli
12 oz Ziti stuffed with Spinach and Cheese
13 oz Cheddar & Potato Pierogies
12 oz Ziti Stuffed with Sundried Tomato and Cheese

 

Special #3: “T-BONE STEAKS” – $30.00

(4) 16 oz T-Bone Steaks

First time ever ~ T-Bone Steaks for the serious steak lover!

 

 

Special #4: “THE HEN HOUSE” – $24.00

10 lbs Chicken Breast Fillets
unbreaded . unseasoned . individually quick frozen

 

 

~*~*~*~ B O N U S ~*~*~*~

Bonus: “FRENCH TOAST STICKS” – $4.00

2 lbs French Toast Sticks – Frozen

Purchase one or more of the October packages,
& ADD the Bonus item in any quantity.
Everyone has been asking,
“Can we get the French Toast Sticks again?”
Well, you can in October 2012 ~ enjoy!

NOTE :

This entry is a NOTICE of what is on the menu for any particular month for volunteers to keep abreast of what’s happening NOW.  

Prairie Pak and Specials for September 2012

September 2012 Prairie Pak and Specials

Discount Food Packages – Food Program – Prairieland Food

Kansas – Nebraska – Oklahoma

ORDER TURN IN DATE ~ MONDAY ~  September 10

Pick Up Dates — Fri – Sept 21 —&— Sat – Sept 22

September 2012 Prairie Pak – $25.00

Lean Ground Beef – 1 lb Ham Steak – 1 lb Breaded Chicken Breast Fillets – 20 oz Chicken Legs – 2 lbs Extra Lean Ground Turkey – 12 oz Potatoes – 6 Onions – 2 lbs Carrots – 1 lb bag Lettuce – 1 head Broccoli Cantaloupe – 1 Plums – 5

Due to market conditions and to maintain quality items are subject to change

Meat Only – $14.00
Lean Ground Beef – 1 lb
Ham Steak – 1 lb
Breaded Chicken Breast Fillets – 20 oz
Chicken Legs – 2 lbs
Extra Lean Ground Turkey – 12 oz

Fruit & Veggie ONLY- $12.00
Potatoes – 6
Onions – 2 lbs
Carrots – 1 lb bag
Lettuce – 1 head
Broccoli
Cantaloupe – 1
Plums – 5
Great snack for the kids after school, or a quick lunch!

~*~*~*~ S P E C I A L S ~*~*~*~

Special #1: “PIZZA PARTY” – $18.00
18 / 4.56 oz Galaxy Pizzas by Schwan’s
9 Cheese Pizzas / 9 Pepperoni pizzas
Each individually wrapped.
A nice box of quick meals, breakfast items, snacks & desserts
perfect for the families on the go!

Special #2: “THE FUN BOX” – $29.00

2 lbs Macaroni n’ Cheese (boil in bag)
2 lbs Cheese Ravioli in Meat Sauce (boil in bag)
Mrs. Smith’s Breakfast Bites (sausage.egg.cheese) – 15.3 oz box
24 Pancake Sticks
6 / 4.56 oz Pizzas (3 Pepperoni, 3 Cheese)
4 / 8.5 oz Pies (2 Cherry Pies, 2 Apple Pies)
18 oz Buttermilk Biscuits

Special #3: “BEEF BRISKET” – $18.00
4 lbs fully cooked Beef Brisket in BBQ Sauce
The Brisket was included in the July Variety Box,
There were so many requests for it to be offered again, here it is and in a larger size.

Special #4: “SUPPERTIME ENTREES” – $27.00
Look what’s back ~ you have been asking for them!
2 / 16 oz Lasagna n’ Meat Sauce
2 / 16 oz Grilled Chicken in Tomato Basil Sauce
2 / 16 oz Chicken Parmesan
2 / 16 oz Turkey with Vegetables and Roasted Potatoes

~*~*~*~ B O N U S ~*~*~*~

BONUS: “Apple Harvest Muffins” – $3.00
Apple Harvest Muffins – 4 pk (loaded with carrots, walnuts and apples)

Add the Bonus item in any quantity to your September order.
*Required purchase of one or more of the other offered packages to add the Muffins to your order.

 

NOTE :

This entry is a NOTICE of what is on the menu for any particular month for volunteers to keep abreast of what’s happening NOW.  

Prairie Pak and Specials for August 2012

August 2012 Prairie Pak and Specials

Discount Food Packages – Food Program – Prairieland Food

Kansas – Nebraska – Oklahoma

ORDER TURN IN DATE ~ MONDAY ~  August 13

Pick Up Dates — Fri- August 24 —&— Sat – August 25

Prairie Pak – $25.00

Boneless Pork Chops - 1 lb
 Lean Ground Beef - 1 lb
 All Beef Meat Balls - 1 lb
 Pork Breakfast Sausage (roll) - 1 lb
 John Morrell All Meat Hot Dogs - 1 lb
Potatoes - 6
 Baby Peeled Carrots - 1 lb bag
 Lettuce - 1 head
 Green Peppers - 2
 Cucumbers - 2
 Cantaloupe - 1
 Red or Black Plums - 5
 Apple Harvest Muffins - 4 pk (loaded with carrots, apples & walnuts)

Note: Due to market conditions & to maintain quality items are subject to change 

Meat Only – $14.00

Boneless Pork Chops – 1 lb
John Morrell Hot Dogs – 1 lb
Lean Ground Beef – 1 lb
All Beef Meat Balls – 1 lb
Pork Breakfast Sausage (chub) – 1 lb

Fruit & Veggie – $12.00

Potatoes – 6
Baby Peeled Carrots – 1 lb bag
Lettuce – 1 head
Green Peppers – 2
Cucumbers – 2
Cantaloupe – 1
Red or Black Plums – 5
Apple Harvest Muffins – 4 pk (loaded with carrots, apples & walnuts)

***** S P E C I A L S *****

Special #1: “LABOR DAY GRILLER” – $24.00
(4) – 5 oz Sirloin Steaks
(4) – 6 oz Boneless Pork Chops
(4) – 4 oz Chicken Breast Filets
1 lb Ground Beef

Special #2: “STEAK BOX” – $21.00
(8) – 6 oz thick cut Sirloin Steaks

Special #3: “SPECIAL VALUE CHICKEN BOX” – $24.00
10 lb box (2 / 5 lb bags) Fajita Marked Chicken Breast Strips
fully cooked by Purdue
suggested retail value ~ $70.00

Special #4: “BACK TO SCHOOL BREAKFAST BOX” – $21.00
(2) – 15 oz boxes Mrs. Smiths Breakfast Bites (sausage.egg.cheese)
(2) – 12 oz Hickory Smoked Bacon
1 lb Hash Browns
24 Pancake Sticks

NOTE :

This entry is a NOTICE of what is on the menu for any particular month for volunteers to keep abreast of what’s happening NOW.  

Prairie Pak and Specials for July 2012

July 2012 Prairie Pak and Specials

Discount Food Packages – Food Program – Prairieland Food

Kansas – Nebraska – Oklahoma

ORDER TURN IN DATE ~ MONDAY ~  July 09

Pick Up Dates — Fri- July 20 —&— Sat – July 21

Prairie Pak – $25.00

Tyson Fajita Chicken Any*Tizers – 23 oz
Fricks Premium Ham Steak – 1 lb
Tyson Beef Strips – 12 oz
Chicken Thighs – 2 lbs
Lean Ground Turkey – 1 lb
1 – Iceburg Lettuce
1 – Cauliflower
1 – Broccoli
5 lbs Potatoes
4 Apples
4 Oranges
4 Bananas

Note: Due to market conditions & to maintain quality items are subject to change 

Meat Only – $14.00

Tyson Fajita Chicken Any*Tizers – 23 oz
Fricks Premium Ham Steak – 1 lb
Tyson Beef Strips – 12 oz
Chicken Thighs – 2 lbs
Lean Ground Turkey – 1 lb

Fruit & Veggie – $12.00

1 – Iceburg Lettuce
1 – Cauliflower
1 – Broccoli
5 lbs Potatoes
4 Apples
4 Oranges
4 Bananas

*****SPECIALS*****

Special # 1 – - – SUMMERTIME GRILLER – - – $24.00
(2) 6 oz Sirloin Steaks
(2) 6 oz Bnls Pork Chops
(4) 4 oz Chkn Breast Filets
(1) 10 oz Pork Tenderloin
1 lb Ground Beef
12 oz Italian Sausage

Special # 2 – - – JULY VARIETY BOX – - – $26.00
2 lbs f/c Beef Brisket in BBQ Sauce
4 lb whole Chicken
12 oz Bacon
1 lb Hash Brown Potatoes
1 lb Premium Blend Vegetables
8.5 oz Mini Apple Pie
8.5 oz Mini Cherry Pie

Special # 3 – - – HEN HOUSE – - – $22.00
10 lbs Boneless, Skinless Chicken Breast Filets – Indiv. Quick Frozen

Special # 4 – - – PORK CHOPS $21.00
6 lbs (6 oz ea) Boneless Pork Chops – Super Nice!

 

NOTE :

This entry is a NOTICE of what is on the menu for any particular month for volunteers to keep abreast of what’s happening NOW.  

Prairie Pak and Specials for June 2012

June 2012 Prairie Pak and Specials

Discount Food Packages – Food Program – Prairieland Food

Kansas – Nebraska – Oklahoma

ORDER TURN IN DATE ~ MONDAY ~  June 11

Pick Up Dates — Fri- June 22 —&— Sat – June 23

Prairie Pak – $25.00

Corn King Smoked Bacon – 12 oz
Mrs. Smiths Breakfast Bites (Sausage-Egg-Cheese) – 15.34 oz
Lean Ground Beef – 1 lb
Purdue Grilled Chicken Breast Strips – 20 oz
Hot Dogs – 1 lb
Carrots – 1 bag
Potatoes – 6
Tomatoes – 2
Salad Mix – 1 bag
Mango – 1
Bananas – 4
Cupcakes – 8

Note: Due to market conditions & to maintain quality items are subject to change 

Meat Only – $14.00

Corn King Smoked Bacon – 12 oz
Mrs. Smiths Breakfast Bites (Sausage-Egg-Cheese) – 15.34 oz
Lean Ground Beef – 1 lb
Purdue Grilled Chicken Breast Strips – 20 oz
Hot Dogs – 1 lb

Fruit & Veggie – $12.00

Carrots – 1 bag
Potatoes – 6
Tomatoes – 2
Salad Mix – 1 bag
Mango – 1
Bananas – 4
Cupcakes – 8

*****SPECIALS*****

Special #1: “FIRECRACKER STEAK BOX“ – $22.00
(2) 6 oz thick cut Sirloin Steaks
(3) 6 oz Flat Iron Steaks
(3) 6 oz Top Sirloin Cap Steaks
Individually wrapped in one box for your convenience

Special #2: “FAJITA BOX ” – $22.00
2 lbs Chicken Strips
1 lb fully cooked Beef Strips
2 lbs Onion and Peppers
(2) 12 oz pkg Flour Tortillas

Special #3: “BREAKFAST TIME” – $20.00
2 lbs French Toast Strips
1 lb Hashbrown Potatoes
(2) 15.34 oz boxes Mrs. Smith’s Breakfast Bites (Sausage.Egg.Cheese)
(2) 12 oz pkg Hickory Smoked Bacon

Special #4: “TOUR OF ITALY” – $20.00
13 oz Cheese Ravioli
18 oz Manicotti
18 oz Stuffed Shells
12 oz Spinach & Cheese Stuffed Rigatoni
12 oz Sundried Tomato / Cheese Stuffed Rigatoni
13 oz Cheddar Pierorgies
16 oz Meat Stuffed Tortellini

CHOICE – Key Lime Cheesecakes will be $5.00 in June..

NOTE :

This entry is a NOTICE of what is on the menu for any particular month for volunteers to keep abreast of what’s happening NOW.  

Prairieland Food – DO something small – WIN something BIG Contests!

Prairieland Food

DO something small – WIN something BIG Contests!

The best way for PLF to grow and be successful is through your help.
Tell your neighbors, friends, family, church, club, teacher, or anyone about PLF and WIN BIG!

These contests are for ONLINE ORDERS or contacting JUNE  or  LINDA directly to order.  Local contests at individual host sites are separate entities from this Prairieland Food HQ 2012 Summer Contest/Drawing announcement. 

Referred people/families must be First Time Ever PLF Participants! The person giving their order at the PrairielandFood.com website OR by calling June or Linda and mentioning a referral persons name will be eligible to win a free Prairie Pak on next months delivery date. The cut off date for June is June 13th. Entries after June 13th. will be entered into the next month’s drawing and so on throughout the summer.

 SO be sure you mention a referrers name when placing your first order with June/Linda!  You could be a winner too.

CONTEST #1 - For each Prairie Pak you order your name will be placed in a drawing for a FREE Special of your choice!

CONTEST #2 - As below, drawings to win are numerous! IF your name is drawn and you have . . .

• 1 referral  ~  you will win 1 Prairie Pak.
• 2 referrals ~  you will win 1 Prairie Pak & 1 #1 Special.
• 3 referrals ~  you will win 1 Prairie Pak & 1 #1 & #2 Special.
• 4 referrals ~  you will win 1 Prairie Pak & 1 each of the  #1  #2  &  #3 Special.
• 5 referrals ~  you will win 1 Prairie Pak & 1 each of  #1  #2  #3  &  #4 Special.
• 6 referrals ~  you will win 1 Prairie Pak & 1 each of #1  #2  #3  #4 Special  &  1 Choice.
• NOTE:  6 referrals pertains to months when a “Choice” item is available only.

CONTEST #3 - Each NEW FIRST TIME EVER participant that reports who referred them, will  be entered into a drawing for a FREE Prairie Pak – a $25.00 regular price for a about double that much $ at the grocery store!

~~~~~  ~~~~~  ~~~~~

IF you order from this blog entry your referral person is EILEEN BROWN.  By mentioning the name of a current participant you have a chance to win that FREE Prairie Pak!  Find a drop off location near you and register your first ever order for the chances to WIN BIG by way of free food for your family.

Once you see how much you can save on your grocery bill by turning in your volunteer hours; things that you probably already do, you’ll be so happy, you’ll be a returning PLF participant month after month.  There are no contracts or obligations to order ever again, so ordering the very first time, you will get the ‘picture’ of what this program is all about and may win prizes by way of FREE food too!

Prairieland Food is a not for profit 501(c)(3) organization helping volunteers all across Kansas; some Nebraska locations, and available for some Oklahoma locations.  If you volunteer for anything, you qualify! No income guidelines.

Prairielandfood Derby KS Host Site – New Coordinator! Jonathan Elliott

Prairieland Food Announces

New Derby Host Site Coordinator:

Jonathan Elliott

As April 2012 dawned, Derby announced a new Coordinator at their Prairieland Food Host Site.  Jonathan Elliott stepped up the plate to coordinate, take orders, oversee information services and organize the D-Day deliveries.

As a long time Derby resident, Jonathan is a Spanish Education Student at Wichita State University.  He works at what we call “the little Dillons” in Derby and is a Para at Hamilton Middle School in Wichita. Jonathan is also a freelance SketchUp GeoModeler for Google Earth.  He is married with a toddler son, and his mother-in-law, Amy S. is the treasurer for Prairieland Food Derby.

A few of the changes Jonathan has already instituted are: to reinstate Eileen B. (BEK – Buddy Services and Buddy Web Services ) as volunteer editor/printer of the Derby Prairieland Food newsletter and designer/printer of brochures and PR documents & some internal documents; re-define Public Relations efforts and re-organize the D-Day deliveries. This may sound like an enormous effort however, Jonathan is up to the task and beginning to build new relationships to grow participation in Derby.

A new contest has been initiated by Jonathan also and will be published in the May Edition of the Derby PLF Newsletter:

~~~~~   ~~~~~   ~~~~~

D E R B Y    C O N T E S T    D R A W I N G  -  1/2 OFF any ONE ITEM!

The best way for PLF to grow and be successful is through your help.
Tell your neighbors, friends, family, church, club, school, teacher, group, etc.

This is how it works: You tell someone about PLF, they have never ordered before;
when they place their first ever order at the Derby site, they tell us who referred
them, that person will be entered into a drawing to get ½ off any 1 item.
To qualify, any person you sign up must be BRAND NEW to Prairieland Food!
Make sure your name is mentioned. Use this Newsletter to recruit new participants!

This Contest is LOCAL only – For Orders given to Jonathan, Helen or Amy!

~~~~~  ~~~~~  ~~~~~

As volunteering goes, the Prairieland Food coordinator position for any host site is time-consuming, can be frustrating when errors occur, and has little to offer by way of accolades.  However, those folks who DO volunteer for this position are special people and deserve to have attention afforded to their efforts. Without further adieu the Derby PLF Volunteers and Participants want to say:

Thank YOU – Jonathan Elliott!

We know we will see many more changes in the coming months to help Derby PLF grow and prosper.

Eileen Brown

Prairie Pak and Specials for May 2012

May 2012 Prairie Pak and Specials

Discount Food Packages – Food Program – Prairieland Food

Kansas – Nebraska – Oklahoma

ORDER TURN IN DATE ~ MONDAY ~  May 7

Pick Up Dates — Fri- May 18 —&— Sat – May 19

Prairie Pak – $25.00

Chicken Thighs – 2 lbs
Pork Sausage (chub) – 1 lb
Lean Ground Beef – 1 lb
Cheese Bratwurst – 1 lb
(4) 3.2 oz Breakfast Burritos (Egg.Lite American Cheese, Turkey Sausage and Potatoes)
Raspberry and Cheese Sweet Roll Combo Pack (4 Cheese Danish & 4 Raspberry Danish)

ALSO:  Lettuce - Celery - Green Peppers - Onions - Tomatoes - Oranges - Bananas

Due to market conditions and to maintain quality, items are subject to change

Meat Only – $14.00
Chicken Thighs – 2 lbs
Pork Sausage (chub) – 1 lb
Lean Ground Beef – 1 lb
Cheese Bratwurst – 1 lb
(4) 3.2 oz Breakfast Burritos (Egg.Lite American Cheese, Turkey Sausage and Potatoes)

Fruit & Veggie – $12.00
Raspberry and Cheese Sweet Roll Combo Pack (4 Cheese Danish & 4 Raspberry Danish)
Lettuce - Celery - Green Peppers - Onions - Tomatoes - Oranges - Bananas

*****SPECIALS*****

Special #1: “RingO’s CHICKEN RINGS” – $16.00
(3) 24.6 oz bags RingO’s Chicken Rings
all white meat, lightly breaded to perfection!
fully cooked, ring shaped chicken patties with cheese.
resealable bags for guranteed freshness
can be cooked in the microwave, conventional overn or deep fried
suggested retail priced – $27.00

Special #2: “MEMORIAL DAY GRILLER” – $24.00
(2) 6 oz Sirloin Steaks
(2) 6 oz boneless Pork Chops
(4) 4 oz boneless/skinless Chicken Breast Filets
(1) 10 oz Pork Tenderloin
1 lb ground beef
12 oz Italian Sausage
each individually wrapped

Special #3: “VARIETY BOX” – $21.00
(2) 8 oz Stuffed Pork Chops
(1) 10 oz Pork Tenderloin
1.5 lbs boneless Pork Roast
(6) 6 oz boneless Pork Chops

Special #4: “BECKY’S BIEROCKS” – $18.00
(6) Ground Beef and American Cheese Bierocks
Becky’s Ground Beef & American Cheese Bierocks are sandwiches that have a filling of hamburger, cabbage, onion, cheese and other spices, encased in a yeast dough shell. Fresh vegetables and lean meats are used in all products. The dough and meat fillings are made fresh each day to assembling the bierocks. Each bierock is hand formed, packaged and shipped frozen.
Packages can be purchased with or without the purchase of the Prairie Pak, giving you more flexibility when ordering.
*$1 site handling fee will be added to the total of your order
(the $1 site handling fee is given to the site volunteers to help cover costs of postage, printing fliers, gas, etc.)
*$1 processing fee is added to orders placed online through the web site or by contacting your personal shopper, June or Linda.

NOTE :

This entry is a NOTICE of what is on the menu for any particular month for volunteers to keep abreast of what’s happening NOW.  

Prairie Pak and Specials for April 2012

April 2012 Prairie Pak and Specials

Discount Food Packages – Food Program – Prairieland Food

Kansas – Nebraska – Oklahoma

April Pick Up Dates were — Friday – April 20 —&— Saturday – April 21

We are especially happy with the choices this month as the meats are some of our favorites that come to us through the Prairieland Food Prairie Paks each month. Yum!

Prairie Pak – $25.00

Chicken Breast Filets (fully cooked) – 1 lb
Premium Ham Steak – 1 lb
Any*tizers Chicken Quesa Dipper by Tyson (serves 8)
Turkey Sausage – 1 lb
Meatballs- 1 lb

Cauliflower
Broccoli
Lettuce
Potatoes – 3 lb bag

Bananas
Apples – 4
Oranges – 4

*Due to market conditions and to maintain quality items are subject to change.

Seasonal choices are made for freshness!

_____

Meat Only – $14.00

Chicken Breast Filets (fully cooked) – 1 lb
Premium Ham Steak – 1 lb
Any*tizers Chicken Quesa Dipper by Tyson (serves 8)
Turkey Sausage – 1 lb
Meatballs- 1 lb

Fruit & Veggie – $12.00

Cauliflower
Broccoli
Lettuce
Potatoes – 3 lb bag

Bananas
Apples – 4
Oranges – 4

APRIL SPECIALS

Special #1: “VARIETY BOX” – $26.00

Premium Ham Steak – 1 lb
Ground Beef – 1 lb
Chicken Breast Tenderloins – 1.6 lbs
Chicken Thighs – 2 lbs
Beef Stew Meat – 1lb
California Blend Vegetables – 1 lb bag
Whole Strawberries – 1 lb bag
all items included in one box for your convenience

Special #2: “BREAKFAST BOX” – $20.00
(10) Bacon.Egg.Cheese Breakfast Bagels
(2) 12 oz fully cooked Turkey Sausage Patties
2 lbs French Toast Sticks
22 oz Hashbrown Potatoes

Special #3: “SCHWAN’s PIZZA SPECIAL” – $21.00
(6) 29.5 oz ea Schwan’s
Freschettas’ Naturally Rising Supreme Pizzas

Special #4: “THE GRILLER” – $22.00
(4) 5 oz CHOICE Sirloin Steaks
(4) 4 oz Boneless Pork Chops
(4) 4 oz Boneless/Skinless Chicken Breast Fillets
1 lb Ground Beef (80/20)

CHOICE
Requires purchase of any one of the April pkgs, listed above.
CHOICE #1 “KEY LIME CHEESECAKE” – $6.00
6″ / 32 oz Key Lime Cheesecake

NOTE :

This entry is a NOTICE of what is on the menu for any particular month for volunteers to keep abreast of what’s happening NOW.  

Keeping Your Berries Fresh

One of the Prairieland Food directors, June Glasgow found a great little gem of information on saving berries and we’d like to share that information as it is so welcome this time of year. Blueberries, strawberries and blackberries are favorites at our home but many people really prefer raspberries when berry season rolls around.

Aside from the pure joy of being visually appealing and energizing our taste centers, berries are a heart healthy food. Whatever berry you like best, it is full of anti-inflammatories, which reduce your risk of heart disease and cancer.

If you’re a berry lover too, you already know that berries don’t stay fresh long, and especially raspberries seem to grow mold overnight, even when just purchased. Whatever your favorite berries are, here is a great tip to keep them fresh longer when you get them home.

How to keep your berries fresh longer – a recipe for berry lovers!

Prepare in a large bowl
1 – 1 part vinegar – white or apple cider.
2 – 10 parts water and stir around until blended.
3 – Add berries and swirl in mixture.
4 – Drain, rinse if you want (however the mixture is so diluted you can’t taste the vinegar.)
5 – Place in container and keep in the fridge.

This would equate to —
5 cups of water and 1/2 cup vinegar or
10 cups water and 1 cup vinegar.

“The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they’ll stay fresh as long as it takes you to eat them.”

All credit for this berry gem recipe information goes to:
Simply Living Smart – Food Storage Videos and Healthy Recipes.
You folks at SLS have made our berry season brighter.

Berry Much Thanks!

~~~~~  ~~~~~  ~~~~~

Prairieland Food Strawberry Recipes

Strawberries and Cream  —  Strawberry Salsa

How To Frost A Cake

- Instructions From A Pro -

~~~  And Easter Recipes  ~~~

When we crave something sweet and there is nothing prepared already, I bake a cake.  Although there are only two of us in our household, I have relatives close by who can share with us, when the cake is still fresh and luscious.

I’m not the pro mentioned in the headline. Heh.

When I decided to write this article, I thought I’d check online and see how many articles like it there are. Turns out, there are not that many. Huh. There are tons of videos but not that many (really good) articles that give directions in writing.  Even with that, I read a few of the articles I did find and since they state exactly what I wanted to say, I thought I’d simply give you the best I found along with the link and credit to the website where it resides. AND who has the very best article? — (IMHO)

Paula Deen – People LOVE this southern bell.

We love her too, down to earth and gritty even, she is the epitome of the home based southern cook.  In her article on how to frost a cake, everything is in line and perfect.  Going by her directions at PaulaDeen.com you’ll be able to frost a beautiful home baked cake without any problems.  Nothing fancy, just reminds us of our own home kitchen and similar cake we like to make too.

More great finds at PaulaDeen.com

With Easter right around the corner here are a couple more things we found that we wanted to share with our baker friends.

Bunny Cupcakes - These are SO cute

Grandma Hieir’s Carrot Cake – Paula says “Not just any old carrot cake!” and from the photo it looks so unique I may be making this one for Easter dinner!

E is for EGGS and Eggs are for Easter 

Traditional Southern Deviled Eggs - I make some great deviled eggs but may have to try out Paula’s recipe as it is a tad different than my own.

Egg Casserole - A novel recipe and idea for Easter. The more eggs the better!  But best of all, with this recipe you have a way to use all the died eggs too.  Something to go with the leftover ham or lamb.

~~~~~  ~~~~~  ~~~~~ 

That’s not all I found great about PaulaDeen.com but you can find all the great, good and yummy recipe stuff there for yourself.  Starting out to write the simple instructions for icing a cake tuned into a fun morning spent with Paula Deen.  Although we all know these celebrity people are online, how often do we think to go to their individual websites and take the time to seriously look around?  It really is worth the effort and time spent.

Unstuffed Cabbage #plfrecipe

Un-stuffed Cabbage

Recipe from June Glasgow 

June told us in an email that her husband doesn’t like cabbage but loved this recipe when she made and served it to him. A departure from many cabbage recipes of the past. Sounds good, let’s give it a whirl!

Ingredients

1 cup long grain white rice, uncooked
1 can (14 oz) chicken broth
6 cups chopped green cabbage
1 lb ground beef
1 cup frozen onion (I used fresh chopped onion)
1 can (14.5 oz) Stewed tomatoes, undrained
1 can (8 oz) Tomato Sauce
2 tsp granulated sugar
¼ tsp ground black pepper

Directions

1 – Place rice and broth in 3 quart saucepan. Bring to a boil over medium-high heat, stir.
2 – Place cabbage on top; DO NOT STIR. Cover, reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
3 – Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink, stirring occasionally. Drain.
4 – ADD undrained tomatoes, tomato sauce, sugar, and pepper to meat.
5 – Break up tomatoes with spoon.
6 – Reduce heat to medium-low, simmer about 10 minutes.
7 – When rice mixture is done, add to skillet, toss together.

Note: In February we all received fresh cabbage in the Prairie Pak, discount food package from Prairieland Food.

It can actually make us better cooks to take an ingredient we might not normally buy at the local grocery and hunt for or make up our own recipes. Experimentation can really be the “spice” of life, eh?

Enjoy!

Prairie Pak and Specials for March 2012

March 2012 Prairie Pak and Specials

Discount Food Packages – Food Program – Prairieland Food

Kansas – Nebraska – Oklahoma

ORDER TURN IN DATE ~ MONDAY ~  March 12

Pick Up Dates — Friday – March 23 —&— Saturday – March 24

Prairie Pak – $25.00
Ground Turkey Breast – 1 lb
Pork Tenderloin – 10 oz
Breaded Chicken Breast Strips – 20 oz
Breaded Flounder Filets – 1 lb
Chicken Thighs – 2 lbs

Potatoes
Lettuce
Cucumber – 2
Baby Peeled Carrots – 1 lb bag
Apples – 4
Oranges – 4
d’ Anjou Pears – 4
Texas Grapefruit – 2

*Due to market conditions and to maintain quality items are subject to change.

Seasonal choices are made for freshness!

_____

Meat Only – $14.00

Ground Turkey Breast – 1 lb
Pork Tenderloin – 10 oz
Breaded Chicken Breast Strips – 20 oz
Breaded Flounder Filets – 1 lb
Chicken Thighs – 2 lbs

Fruit & Veggie – $12.00

Potatoes
Lettuce
Cucumber – 2
Baby Peeled Carrots – 1 lb bag
Apples – 4
Oranges – 4
d’ Anjou Pears – 4
Texas Grapefruit – 2

MARCH SPECIALS

Special #1:  ”VARIETY BOX” – $21.00
(1) – 1 lb fully cooked  Chicken Breast Strips
(2) – 20 oz Bags Ready to cook Breaded Chicken Breast Filets
(1) – 2 lbs Chicken Thighs
(8) – 4 oz individually quick frozen Chicken Breast Filets
All items included in one box for your convenience.

Special #2:  ”PIZZA PARTY” – $19.00
(24) Individually wrapped 5.5 oz Deep Dish Tony’s Pepperoni  Pizzas.
Suggested retail price ~$36.00

Special #3:  ”EASTER HAM” – $19.00
Your favorite is back  ~ 4 lb. Black Forest Ham

Special #4:  ”MEXICAN FIESTA SPECIAL” – $22.00
(1) – 1 lb  Beef Taco Meat
(2) – 1 lb Chicken Strips (perfect for fajitas)
(2) – 1 lb bags Red Peppers  . Yellow Peppers  . Green Peppers & Onions
(2) – 12 ct / 8″ Flour Tortillas

CHOICE #1:  ”KEYLIME CHEESECAKE” – $6.00
6 inch / 32 oz Cheesecake
A  perfect  dessert  for  Easter!

*CHOICE requires purchase of any one of the March pkgs. listed above,
add the CHOICE in any quantity to your March order.

NOTE :

This entry is a NOTICE of what is on the menu for any particular month for volunteers to keep abreast of what’s happening NOW.