Weekly Specials email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Weekly Specials

CHOICE OR HIGHER NYSTRIP STEAKS .................................. $10.99 LB

CHOICE OR HIGHER RUMP ROAST ........................................... $3.99 LB

HAMBURGER (80-85% lean)......................................................... $3.49 LB

QUARTERLOIN PORK CHOPS.................................................... $2.99 LB

  (sold on sheets of 6)

XTRA MEATY SPARE RIBS ........................................................ $2.99 LB

BULK SAUSAGE .......................................................................... $2.69 LB

 

SANTA FE SALSA MARINATED BNLS. CHICKEN BREAST .... $3.69 LB

FROM FISHER'S SMOKEHOUSE

2018 AMERICAN CURED MEAT CHAMPIONSHIPS KANSAS CITY, MO

AWARD WINNER OLD FASHION SUMMER SAUSAGE ........$3.99/EACH

  (10.75 oz chubs)

BOLOGNA .................................................................................... $3.69/LB

PICKLE & PIMENTO LOAF........................................................... $4.99/LB

AMISH COLE SLAW ..................................................................... $2.99/LB

DKH MINI COLBY.......................................................................... $4.99/LB

HOFFMAN'S HOT PEPPER CHEESE .......................................... $4.99/LB



**sale prices are reflected at the register

 

 

Guaranteed to be Fresh

Honey BBQ Pork Steaks (grilled) email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Honey BBQ Pork Steak (grilled)
  • 4 pork steaks
  • 1/2 to 1 C of your favorite BBQ sauce (I prefer John Tom's Sneaky Hot)
  • 1/3 C honey
  • 1 Tbs Worcestershire sauce
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 1 tsp mustard

 

Cooking Instructions:
  • heat grill to med. heat
  • season the pork with black pepper and garlic salt
  • mix all other ingredients together & set aside
  • grill the seasoned steaks for approx. 3 to 4 minutes per side
  • brush both sides with sauce & continue cooking and basting until done (internal temp of minimum of 145 F)
  • be sure to discard any leftover basting sauce

Fisher's Sweet & Peppery Ham Steak email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Fisher's Sweet & Peppery Ham Steak
  • 1 Fisher's Ham Steak (approx 1#)
  • 1 to 2 Tbs Brown Sugar
  • Pepper, to taste

 

Cooking Instructions:
  • heat grill or frying pan over med heat
  • rub both sides of the ham steak with brown sugar and pepper, to taste
  • grill/fry for approx. 1 1/2 minutes per side or until heated thru
  • please note, Fisher Ham Steaks are fully cooked.  Be careful not to overcook or the meat will dry out

Fisher's Italian Style Meatloaf email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Fisher's Italian Style Meatloaf
  • 2 lbs Fisher's Meatloaf
  • 1 16 oz jar of your favorite pasta sauce
  • 4 slices provolone cheese
  • 1 Tbs Italian Seasoning

 

Cooking Instructions:
  • preheat oven to 350 F
  • combine meatloaf, seasoning, and about half of the pasta sauce
  • shape into a loaf & place in a loaf pan
  • top with provolone cheese and the remaining pasta sauce
  • bake for approx. 1 hour or until a meat thermometer reads 165 F in the middle of the loaf

Moist Italian Chicken Breast email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Moist Italian Chicken Breast

Dip 4 boneless, skinless, chicken breasts in melted butter and season with salt and pepper.


Combine and coat chicken with:

  • 1/2c grated Parmesan cheese
  • 1/2c Mayonnaise
  • 2 Tbs Oregano
  • 1/2 tsp garlic powder

 

Cooking Instructions:
Bake coated chicken in baking dish at 425°F for 15-20 min or until cooked.


Be careful not to overcook chicken, it will dry out quickly when overcooked.

Super Easy Baked Pork Chops email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Super Easy Baked Pork Chops
  • Place 4-6 thick cut boneless pork loin chops in baking dish
Combine:
  • 1 can Cream of Mushroom soup with 1/2 to 1 pkg. Onion Soup mix and 1/2 can water or 1/2 can milk for a creamier version
Pour over chops

 

Cooking Instructions:
Cover with foil & bake in 350°F oven for 30 -45 minutes.
Check for "tenderness" and remove when done.
This dish creates its own gravy and is great served with rice or orzo pasta
Use less Onion Soup mix for milder flavor

Sweet Smoked Chops email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Sweet Smoked Chops
  • Season smoked chops with brown sugar
  • Pepper to taste
  • Heat through in skillet set to medium heat
  • Fisher Meats smoked chops are already fully cooked so take care not to overcook
  • Simply heat and serve!

Easy Crock Pot Chuck Roast email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Easy Crock Pot Chuck Roast
  • Season 1 1/2-2 lb roast with salt, pepper and garlic powder
  • Add to crock pot frozen stew vegetables from Fisher Meats freezer and 1 can beef broth
  • Additional salt, pepper and garlic powder as desired
  • Cook on low for 6-8 hrs

 

Prefer to chop your own vegetables?
  • 3 chopped carrots
  • 1 sliced onion
  • 2 chopped celery stalks
  • 1 can beef broth
  • add salt and pepper as desired

Glazed Ham Loaf email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

Glazed Ham Loaf
  • Mix 2 lbs Fisher Ham Loaf with
  • 1c breadcrumbs
  • 1 egg
  • 3/4c milk
  • 2 Tbs brown sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • Bake at 350°F for 1 to 1-1/2 hours

 

For succulent glaze mix (optional)
  • 2/3 c Brown Sugar
  • 1 Tsp Mustard
  • 1/2c Water
  • 1/4c Vinegar
  • Pepper to taste
  • Glaze loaf after 1 hour of baking

Southwest Flavored Flat Iron Steak email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

2 tbs chili powder

2 tbs brown sugar

1 tbs cumin

2 tsp garlic, minced

1 tsp onion powder

2 tsp balsamic vinegar

1 tsp Worcestershire sauce

1/4 tsp crushed red pepper

1 1/2# flat iron steaks

 

-mix all dry ingredients well, then add the wet ingredients

-mix well

-rub the 'paste' all over the meat and let marinate in the fridge for at least 1 hour

-remove about 20 minutes before grilling & allow to come to room temp

-grill over med-hi heat, trying to flip only once, until internal temp is 125 F (for med rare)

-let rest for 10 minutes before slicing so the juices do not purge out

-the temp will continue to raise even after it's off the grill

Country Style Ribs (fast & easy) email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

4 to 6 country style ribs (boneless or bone-in)

salt & pepper

1 tbs garlic powder

1 med onion, diced

1 bottle of your favorite BBQ sauce

 

-season the pork with salt, pepper, and garlic

-add to a crock pot, along with the onion

-add the bbq sauce

-cook approx. 5-6 hours on med, until tender and falling off the bone

Quick, Boneless Chops email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

4- boneless American cut chops
2 tbs olive oil
1 sweet onion, chopped
1/2 c pineapple juice
2 tbs brown sugar
2 tbs cider vinegar
salt & pepper
 
-season the chops with salt & pepper
-brown the chops in oil, over med-hi heat
-combine the remaining ingredients & pour over the chops
-cover & simmer until cooked through and tender, approx. 10-15 minutes

Cream Cheese & Prosciutto Bagel email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

 

*please note we only sell prosciutto at our Muncie location, in the self service dairy section.  Prosciutto can be replaced with deli ham if you do not like the flavor.

 

This is a breakfast/brunch favorite of my son!

 

1- bagel (I prefer everything bagels)

cream cheese spread

gouda cheese, diced thin (or Havarti)

cantaloupe-diced thin

4- slices of prosciutto (or deli ham- sliced thin)

 

-split bagel in half & toast

-spread cream cheese on the open side

-add cheese & cantaloupe

-top with prosciutto & enjoy!

Pork Quesadillas email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

This is a simple recipe I make using leftover pork steak.  I slice thin and shred.  You could use about any cut of pork though.
 
1# pork steak, cooked & shredded thin
4 to 6 large flour tortillas
1 c shredded taco cheese
salsa
2 green onions, diced
1 jalapeno, seeded and diced, optional
sour cream, optional
 
-heat a large nonstick skillet over med-hi heat
-lay down the tortilla in the pan
-on one half of the tortillas, add the meat, salsa, cheese,
  green onion, and jalapeno
-fold in half, cook until browned
-flip and cook the other side until browned
-serve with sour cream

Deep Fried Cheese Curds email to someone printer friendly create pdf of this news item FacebookTwitterShare on Google Plus

2/3 C milk

1/2 C flour

3/4 tsp baking powder

1/4 tsp salt

1 egg

1# cheese curds

(I prefer garlic dill or you can also use the yellow cheddar)

oil

 

-heat the oil to 375 F

-whisk the egg, add all the other ingredients--except the cheese & oil

-mix well

-coat the cheese curds and drain the excess

-fry for a couple minutes (in batches) for a couple minutes until golden brown

-drain on paper towels

-serve with ranch or marinara dipping sauce

**I like to eat them while they are still pretty hot and gooey

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