Recipes of the Season

Due to our 100th Celebration Countdown occupying Page 4 in our customer newsletter, we've added this "Recipes of the Season" page. We hope that you enjoy it!




  • 1 brick cream cheese (softened)
  • 1/2 container sour cream
  • 2 packets taco seasoning mix
  • 3 cups chopped lettuce
  • 1 medium-sized jar of your favorite salsa
  • 2 cups cheddar or jack cheese (or mixed shredded cheese)
  • 1 can sliced black olives

Combine first three ingredients and smooth into a pie dish. Pour salsa, then add lettuce, followed by cheese. Top with olives. Put in frig to set at least one hour. Grab your favorite tortilla chips and enjoy!




  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons mayo

Combine all ingredients, spoon in to a greased muffin pan and bake in preheated 180-degree oven for 15 minutes or until golden brown. Makes about 5 fresh rolls.




  • 1 pound COOKED breakfast sausage (hot flavor is also good!)
  • 1 package cream cheese
  • 1 can (8 ounce) tomatoes with green chilies (drained)

In a large skillet over medium heat, cook & chop the sausage until browned evenly. Remove from the skillet. Put the cream cheese into a 1½-quart slow cooker. Add the sausage and diced tomatoes with chilies. Cover (no stirring necessary) and cook on low for 90 minutes. Mix well before serving, alongside tortilla chips. Enjoy!




  • 2 cups water
  • 4 cups chopped fresh broccoli (about 1-1/2 pounds)
  • 1 cup chopped carrots
  • 1 rib chopped celery
  • 1/2-1 cup minced onion
  • 6 tablespoons butter
  • 6 tablespoons flour
  • 3 cups chicken broth
  • 2 cups milk
  • 1 tablespoon minced fresh parsley (or 1 teaspoon dried)
  • 1 teaspoon salt
  • 1/2 teaspoon of dried basil
  • 1/4 teaspoon dried thyme
  • 3 to 4 sage leaves, chopped (or 1/4 tsp dried sage)
  • croutons, for garnish

In Dutch oven or soup kettle, bring water to boil. Add broccoli, carrots, and celery; boil 2 to 3 minutes. Drain; set vegetables aside. In the same kettle, sauté minced onion in butter on low flame until soft and tender, stirring periodically, then add the flour, whisking continuously for about 4 minutes to form a smooth paste. (Whisking avoids burning.) Keep on low heat.

Gradually add the broth and milk, whisking constantly so it all blends. Bring to boil; boil and stir 1 minute. Add vegetables (broccoli, carrots, celery.) Stir in parsley, salt and thyme. Reduce heat; cover and simmer for 30 to 40 minutes until vegetables are tender and flavors are combined. Add chopped thyme, sage and basil. (If using dry herbs, add about ½ tsp of basil and a ¼ tsp each of thyme and sage.) If not serving immediately, switch off the stove and keep the soup covered. Ladle soup into bowls and garnish with croutons if desired.