Welcome to the Holstein Manufacturing Recipe Page The following recipes are recipes that we hope you will enjoy. We hope that you will become a part of these pages in the future by forwarding any recipes that you or you families enjoy.
Ground Pork Filets
We like these anytime of the year and especially in the barbeque season. These can be grilled and then later reheated, great for lunches.
6 pounds ground pork
12 slices bacon
1 8 ounce bottle of Italian salad dressing
Garlic salt to taste
Shape ground pork into 12 patties. Wrap edge of each patty with bacon; secure with wooden picks. Broil or grill for 10 minutes on each side or until cooked through, basting with salad dressing. Season with garlic salt. Yield: 12 servings.
Approx Per Serving: Cal 449; T Fat 29 g; 57 % Calories form Fat; Prot 47 g; Carbo 2 g; Fiber<1 g; Chol 144 mg; Sod 303 mg. Nutritional information includes entire amount of salad dressing for basting.
Grilled Herbed Salmon
½ cup butter (no substitutes)
1/3 cup lemon juice
2 tablespoons minced parsley
1 ½ teaspoons Worcestershire sauce
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon salt
1/8 teaspoon pepper
1 salmon fillet (2 ½ to 3 pounds and ¾ inch thick)
In a saucepan, combine the first nine ingredients. Cook and stir over low heat until butter is melted; set aside. Coat grill rack with nonstick cooking spray before starting the grill. Place salmon skin side down on grill. Grill, covered over medium-hot heat for 5 minutes. Baste with butter sauce. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Yield: 6-8 servings
1 large onion, peeled
1 tablespoon butter or margarine
1 teaspoon beef bouillon granules
Hollow center of onion to a depth of 1 in.; chop removed onion. Place butter and bouillon in center of onion; top with the chopped onion. Wrap tightly in heavy-duty foil. Cook on a covered grill over medium heat for 25-30 minutes or until tender. Cut into wedges. Yield: 4 servings
½ teaspoons salt
4 cups flour
2 teaspoons baking powder
2 tablespoons sugar
2 cups milk
Beat all ingredients well and pour into a squeeze bottle. Squeeze into hot oil in a circular motion. Oil should be 400 degrees. Cook till golden brown. Carefully lift from oil and drain on paper towel. Sprinkle with powdered sugar and serve. Barbecue Sauce 1/3 cup ketchup 2 tablespoons soy sauce 1/3 cup cider vinegar or red wine vinegar ½ cup dark brown sugar 1 teaspoon salt 2 16 oz. cans peaches ¼ cup garlic 2 teaspoons ginger Dash pepper Put in blender and puree. Good to pour over shredded pork and can be used as a basting sauce.