123 South Main St.
Lonsdale, MN 55046

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Old-Fashoined Beef Stew

1/2 cup Gold Medal Flour

1 teaspoon salt

1/4 teaspoon pepper

2 pounds beef stew meat, cut into 1 inch pieces

2 tablespoons shortening

6 cups hot water

3 pared medium potatoes, cut into 1-inch cubes

1 medium turnip, cut into 1-inch cubes

4 carrots, cut into 1-inch slices

1 green pepper, cut into strips

1 cup sliced celery (1-inch pieces)

1 medium inion, diced (about 1/2 cup)

1 tablespoon salt

2 beef boullion cubes

1 bay leaf

Mix flour, 1 teaspoon salt and the pepper. Coat meat with flour mixture. Melt shortening in large skillet; brown meat thoroughly.

Add water; heat to boiling. Reduce heat; cover and simmer 2 hours. Stir in remaing ingredients. Simmer 30 minutes or until vegetables are tender.

If desired, thicken stew. In covered small jar, shake 1 cup cold water and 2 to 4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.

6 Servings.

St. Louis Style Lonsdale Country Market Ribs or Loin Back

Check and pull silver lining from back

Season with Excaliber Rib Seasoning

Baste a thin coat of Yellow Mustard On all sides

Refrigerate for three hours

Double Wrap in aluminum foil

Cook on High Heat 350-400 degrees for two hours

Remove from foil--Crumple foil and put on grille, turning heat down to 250-275 degrees

Baste with Lonsdale Country Meats Barbecue Sauce

Add wood chips for Smoke, turn and baste barbecue sauce for 1 hour every 10 minutes.

Let rest for five minutes before serving

Seasoned Lonsdale Country Market Tri Tip Roast (California Style)

Pre-heat oven or grill to 325 F

Medium Heat with Smoke till meat is 140 degrees--Firm to touch

Still pink in center

Let Stand for 5 to 10 minutes

Truly a Slice of California Heaven!!

Cooking Thick Sliced Ham

1) Layer in Roasting Pan

2) 7up or Sprite (3/4 depth in bottom of Roaster) 

3) Garnish with Pineapple Slices

4) Pour pine apple juice over ham.

5) Cover ham and place in preheated 325 oven

6) Cook for 8 minutes per lb or till internal temperature of 145


Ham--Cooking Whole or 1/2 Bone in Ham

1) preheat oven to 325

2) place ham in baking pan and cover with foil

3) cook for 1 hr

4) reduce heat to 275

5) Cook for 10 min per lb

6) Internal temp of 145 or more 

How To Cook Prime Rib

-Preheat oven to 325 F

-Use Shallow Pan, put rack in pan

-Season with garlic pepper


-8 Minutes per pound

-140 degrees internal temperature (rare to med rare)

-Let it rest for 10 Minutes


Roasted Pork Loin


  • 3 cloves garlic, minced
  • 1 tablespoon dried rosemary
  • salt and pepper to taste
  • 2 pounds boneless pork loin roast
  • 1/4 cup olive oil
  • 1/2 cup white wine



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Rub the meat with the remaining garlic mixture and olive oil.
  3. Place pork loin into oven, turning and basting with pan liquids. Cook until the pork is no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove roast to a platter. Heat the wine in the pan and stir to loosen browned bits of food on the bottom. Serve with pan juices.
Copyright 2009 by Mike Bents